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  1. Fill a 2 qt pot 3/4 full of water. Bring to a boil with 1 teaspoon of kosher salt
  2. While waiting for water to boil, fill a large bowl (big enough to hold the lobster) with ice water.
  3. Place the lobster in the boiling water and cook for 4 minutes. Pull out and place in ice water. Pull the claws off, crack slightly with a knife and return to the boiling water for an additional 7 minutes.
  4. Cut lobster down the middle, clean under running water and then place in a casserole dish.
  5. In a large saute pan add the oil and turn up to medium high heat. Season the filet chunks with salt and pepper then sear until golden brown. Pull out of pan and set aside.
  6. Place the mushrooms in the pan and cook until golden brown then add mustard, shallots and garlic and cook for 3 minutes. Add wine and cook until no alcohol is left. Add demi gold and 1 cup water and let simmer.
  7. Once reduced, toss in the filet and the tomatoes.
  8. Stuff the lobster head cavity with the steak mixture and then season the tail with salt and pepper. Place the butter over the lobster and squeeze with the lemon.
  9. Place on lower part of the oven on broil and cook until golden brown.
  10. Pull out of the oven and enjoy.

Thursday, February 4, 2010 @ 6:46am
Not Only Good Onions: Walla Walla Wine

Amavi Cabernet is my feature this week. Wow, what a great wine! It is from the heartland of Walla Walla and goes really great with steak and does not overpower lobster. Amavi is a combination of the Latin words for love (amor) and life (vita). In 2007 Wine Enthusiast gave this wine a 91, calling it a "gem." The wine will cost you around $27 a bottle. We will also feature a few other wines that will be great for V-DAY.

Tuesday, February 2, 2010 @ 1:58pm
A fight to the death

This week we are discussing the love shared between lobster and filet mignon. Valentine's Day, or (as we call it at Salty's) V-Day, is coming and what a perfect match. This is the one day when your love can order whatever it is he or she desires and, well...you just put it on the credit card. I will be grilling the airwaves with filet mignon facts. Where does it come from? Why is it so expensive? Who orders it-mostly males or females? Plus, I'll offer some cheap alternatives that will help you, GULP, not bring out that credit card. I will also Dive deep into the subject of lobster. Which ones are good? Where are the deals? How to cook it right? Why can it get so tough? These are difficult questions, but with my tips hopefully it will only be the questions that are tough.

Friday, January 29, 2010 @ 10:33am
EXTRA EXTRA, Read All About Crispy Chicken

Have you ever had extra crispy chicken? Well it is my goal to ruin that for you. When you try my fried chicken recipe you will see exactly what extra crispy is and everyone will love you for it.

Extra Crispy Chicken (Fried)
Serves 4
1 whole chicken, broken down into 8 pieces
4 cups All-Purpose Self-Rising Flour (very important)
1 cup Wondra Flour
1 cup Panko Bread Crumbs
1 cup Corn Flakes, Lightly Crushed
1 tablespoon Garlic Granules
1 tablespoon Onion Granules
1 tablespoon Chili Powder
1 tablespoon Salty’s Seasoning Salt

  1. Mix together all ingredients except the chicken and then place the mixture in a paper bag.
  2. Once ready to dredge, place the chicken pieces in the paper bag and shake the heck out of it to thoroughly coat

Chef Jeremy’s Fried Chicken Tips:

  1. Soak your chicken in buttermilk overnight. The natural bacteria in buttermilk will break down the meat and helps the flour to stick to the meat.
  2. Fry at 350 degrees F and only fry 2 pieces at a time.
  3. Place on a wire cooling rack when done frying so the chicken does not get soggy.
  4. Serve with pickled jalapenos or my favorite hot sauce, Crystal. (Which is also great on Cheez-Its.)

Thursday, January 28, 2010 @ 11:23am
Tequila 101 Class Starts Sat. 12-1pm

Tequila makes me crazy…wait, I said that wrong. I am crazy about tequila. There, that sounds a lot better. This week we will be diving into the different types of tequila. We will talk about blanco, reposado, and anejo. A quick lesson: Blanco is the white stuff and the most smooth. Then the repasado is aged slightly, and the anejo is aged for a long time. We will also discuss the little hidden drink called Mezcal. Does anyone want some worms?

Tuesday, January 26, 2010 @ 8:57am
Are You Yella McFly?

Sorry I had to do it—this is a famous quote from the movie Back to the Future. This week we will be talking about organic, free range, frozen and all the other intricacies of chicken, the most consumed meat in the United States. I have eaten this amazing bird a zillion different ways, but I always find another recipe I have never heard of. My favorite is to barbecue chicken, but that is not going to work in these cold months so I will be giving you my fried chicken recipe instead.

February 2010

SEATTLE - Love is in the air! I love Valentine's Day. It is one of our busiest days, and it's fun!

Last month I mentioned that every year at the end of January I participate in an event called Gifts From the Earth, a benefit for South Seattle Community College's culinary program. This year I did a nine-course meal based on famous people's favorite foods. I will post pictures very soon of all my dishes. I went all out for this one, because I love the school - it turns out quality chefs. I have hired at least ten chefs from SSCC and they are all easy to work with and eager to learn.

We're changing our menus and I have sourced the finest products for you, like our new T-bone steak covered in Madagascar peppercorns and Rogue River Blue Cheese - definitely not light on flavor. We are adding a happy hour menu big on portions and low on price with items that range from one to six bucks. So you can come in and get a juicy burger with French fries for just 6 bucks. Eat your heart out, Mickey D's. Check out my new lunch/café menu and dinner menu.

Have you seen my video blogs yet? I give you directions on how to make flavorful recipes at mynorthwest.com/chefjeremy, and they are also on YouTube.com/Saltysseafood. I post three blogs a week that are geared towards my upcoming radio show on 770AM KTTH (noon Saturdays). I always feature a recipe and recommend a drink to pair with it. I want to help you with all of your cooking needs.

Wishing you a Happy Valentine's Day from Salty's on Alki Beach!

Friday, January 22, 2010 @ 6:39pm
The Best Surf and Turf: Bacon and Prawns

This week I am giving you a fantastic way to please everyone at a dinner party or just a dinner. Bacon goes great on so many different dishes, but one of my favorites is bacon wrapped prawns. There are some tricks to it so listen close.

Bacon Wrapped Prawns with Chipotle Aioli
Serves 2-4
12 (21/25) peeled and de-veined prawns
6 slices of bacon
12 toothpicks
1 cup canola oil
1 cup Chipotle Aioli for Dipping (Recipe Follows)

1) Heat a large fry pan to medium high heat.
2) Wrap the prawns with bacon and secure with a toothpick.
3) Add the oil to the pan and then add the prawns. Fry until crisp.
CHEF’S NOTE: If the prawns are not covered in oil then flip after 5 minutes.
4) Place on a paper towel to blot, then serve with the chipotle dipping sauce.
Chipotle Dipping Sauce
3/4 cup Mayonnaise
1 teaspoon Minced Garlic
Squeeze of 1/2 a Lemon
1 teaspoon Ground Coriander
1 Chipotle Pepper in Adobe Sauce, Minced
Salt to taste
Mix all ingredients and taste. If you would like it hotter, add more chipotle peppers.

Friday, January 22, 2010 @ 6:33am
Don't Let the Pig Takeover

No, I am not talking about the overweight relative that will not stay out of your kitchen during the holidays, I am talking about Lagniappe Syrah by Gramercy Cellars.

This is a great wine that you have to try before you leave this world. The wine is amazingly full of flavor and just makes your mouth say, "More please." The wine was started by a master sommelier that worked at some of the finest restaurants in the world. The wineries idea of making great wine starts with their passion for great wine. The price of this wine will be a little higher (around 30+ dollars) but goes phenomenally with the smoky bacon. Syrah really holds up to the smoke of the bacon so it makes the experience of eating a lot better.

Tuesday, January 19, 2010 @ 10:02am
Dig on Swine

The easy pleaser of any cook out is bacon! This has to be the most flavorful meat in the world. Bacon is used across the world in many different cultures but it is eaten the most in the United States. In the U.S. we produce more the two billion pounds of bacon each year. This week we will dive into real bacon, like the smoky stuff we all know, and "fake stuff," like those Canadian bacons. We will also talk about Kevin Bacon, pancetta bacon, and baconnaise. Yes, I have to talk about it.

Friday, January 15, 2010 @ 1:27pm
The Right to Pear Charm

This week I wanted to share with you a really great pear salad recipe. This quick recipe will have you melt with joy and it is very healthy for you.

Red Wine Poached Pear Salad
Serves 1-2
2 tablespoons Red Wine Vinegar
1 tablespoon Dijon Mustard
6 tablespoons Olive Oil
Salt to taste
4 cups Mixed Baby Greens
1/4 cup Toasted Hazelnuts, Chopped
1/4 cup Crumbled Blue Cheese
2 Poached Pears, Sliced (Recipe Follows)
1) Mix the red wine vinegar with the Dijon mustard. While mixing very rapidly, slowly drizzle in the oil 1 tablespoon at a time.
2) Season with salt.
3) Lightly toss the greens in the vinaigrette and then place them in a bowl and top with remaining ingredients.

Red Wine Poached Pears
2 cups Red Wine
3/4 cup Sugar
1/4 teaspoon Salt
2 Pears, Peeled and Cored
1) In a pan that snugly fits the pears so they will be covered in the wine mixture, stir together the wine, sugar and salt.
2) Next, place the pears in the wine mixture and cook, covered, for 15 minutes over medium low heat.
3) Once the pears are fork tender take them out of the liquid and place them in the refrigerator to cool.

Thursday, January 14, 2010 @ 2:25pm
What to pair with pears

Since we are chatting about pears, I thought we would pair them with some Chardonnay. Chardonnays always tickle my nose a little. I love the butter and the oak flavors. I recommend serving your Chardonnay slightly chilled, and then move it around in your glass so it warms up. See how much the wine changes as you drink it. My recommendation is Milbrandt Chardonnay from Washington State.

The winery is owned by two gentlemen named Butch and Jerry, and they say that separately they are Butch and Jerry but together they make one really talented person. Their Chardonnay has a slightly crisp flavor and is not to oaky. I think that is why I like it so much.

Wednesday, January 13, 2010 @ 2:18pm
Don't Diss Pears

This week I focus on those little gems grown in our heartland, pears. This has to be the most underutilized tree fruits in the Northwest. They are little buggers that can be hard to work with sometimes, so I do not blame everyone. Sometimes they are gritty and they discolor so quickly. If they just didn’t taste so gosh darn good then I would give them up, but I have to stick with them and keep cooking. We will discuss the different pears from around the state and the Pacific Northwest. We will also teach you how to make some great pear recipes. Just "pear with me" throughout the show and then you will love these things.

Friday, January 8, 2010 @ 9:06am
Flavor Problem? Well STUFF IT!!

I am going to give you a kick-butt crab stuffing recipe. This is great to stuff into fish, chicken or even a steak. Why not add a little love to your chicken?

Dungeness Crab Stuffing
Serves 4-6
1 cup Dungeness Crab Meat
1 tablespoon Chopped Shallots
1 teaspoon Chopped Garlic
1/2 cup Cream Cheese
1/4 cup Heavy Cream
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon Chopped Fresh Thyme
1 tablespoon Chopped Parsley
1 teaspoon Kosher Salt
Dash White Pepper
1) Take the Dungeness crab and slightly drain in a strainer.
2) Place the remaining ingredients in a separate bowl.
3) Fold in the crab so there is still chunks of crab legs in the stuffing
4) To stuff, cut a slit in the side of your favorite fish, fill it with stuffing and then bake at 350 degrees F in a cup of wine for 12-14 minutes.
Other Uses: You can use this for the tops of salads, breads, or stuff some meat.

Thursday, January 7, 2010 @ 10:09am
Rise Up for Riesling

Part of the adventure of being placed on this planet is trying new things. Do you like sweet wines? Do you like dry wines? Have you tried Riesling yet? Most Rieslings are thought to be sweet, but I can tell you that Chateau Ste. Michelle Riesling is dry and oh so yummy. The grapes are grown locally and the winery is out in Woodinville. Bottles are around nine bucks and are a great starter to the meal, or if you are having crab, then you can drink it with that also. It is a perfect match to Dungeness crab legs dipped in melted butter. Need a napkin for that chin? I know I am drooling.

Tuesday, January 5, 2010 @ 2:29pm
Get Your Jaws on These Claws

I know… I have been talking about crab way too much. I here it all the time from my wife. She always says, "Can we talk about something different then crab for just a little while?" I always tell her my love for her is strong but one false move and the crabs will take over. Ha ha! The reason why we have talked so much about crabs is because they are in season, and it is going to be one of the best seasons the Washington Coast has seen in years. Please check out the video of me on a fishing boat in Westport, WA.

January 2010

SEATTLE - When I was a young lad I couldn’t fathom this year - where are the flying cars? Ha! At least you can count on Salty’s in the New Year. We are celebrating our Crab Festival, and this year marks a record-breaking catch of Dungeness crab off the Washington and Oregon coasts. When the supply is high we get great prices, so we will offer you special dishes at great prices (see all about them above). We will also feature Golden King Crab legs poached in butter at Alki. The taste is a little milder but still has that wonderful sweetness of its cousin, King Crab.

I pride myself on helping charities in the Seattle area, and I have two good causes coming up. The first is South Seattle Community College’s Gifts from the Earth Gala on Saturday, January 30 - an event dear to my heart because all the proceeds go to their culinary program. I get to work with the students on a lavish nine-course meal for attendees. Our accounting manager (and my wife) Maggie McLachlan came up with a brilliant menu concept to celebrate the last century. I’m calling my menu “Feel Famous for One Night!” It’s a nine-course menu representing the most famous people of the twentieth century such as Mother Teresa, Princess Diana and John Lennon.

Feel Famous for One Night!
1st Course (Cocktail)
Franklin Delano Roosevelt–Rum Spritzer

2nd Course (Light Appetizer)
Mother Teresa–Pizza à la Finocchio

3rd Course (Heavy Appetizer)
Elvis Presley–Peanut Butter & Banana Monte Cristo

4th Course (Soup)
Gandhi–Aloo Dum (Curry with Potatoes & Peas)

5th Course (Salad)
Princess Diana–Stuffed Eggplant Salad

6th Course (Light Entrée)
Albert Einstein–Fettuccine Carbonara

7th Course (Heavy Entrée)
Sir Winston Churchill–Roast Beef with Yorkshire Pudding

8th Course (Dessert)
Martin Luther King Jr.–Pecan Pie

9th Course (After-Dinner Drink)
John Lennon–Coffee

You don’t want to miss my menu so go to Southseattle.edu/foundation/giftsfromtheearth for tickets at $175 per person.

The second event is the Seattle Food & Wine Experience on Sunday, February 28. This will be a huge gathering of the city’s best chefs and will feature over 1,000 wines at the Seattle Center Exhibition Hall. It benefits the Beecher’s Flagship Foundation program known as Pure Food Kids. Visit www.seattlefoodandwineexperience.com for tickets at $49 per person.

I look forward to cooking for you in the New Year!

Friday, January 1, 2010 @ 11:08am
Shank you for coming

There is no Mutton here. This is why some do not like lamb. They had this disgusting dish named mutton and now they are ruined forever. Well here I give you my recipe for the lamb shanks. These are so great because the meat has just enough fat to stay really juicy.


Lamb Shanks
Serves 4
4 Each Lamb shanks
Salt and Pepper for Seasoning
1/2 Cup Flour
1 Cup red Wine

1) In a large fry pan add 1/4 cup of canola oil. Then turn to medium heat.
2) Season the shanks on all sides with salt and pepper. Dredge in the flour and then dust off. Sear until golden brown on all sides.
3) Add Wine and cook until the alcohol doesn’t burn your nostrils.

1 Large Onion, Chopped
2 Large Carrots, Chopped
3 Stalks Celery, Chopped
4 Cups Chicken Broth, Low Sodium
1 teaspoon Whole Peppercorns
2 Each Bay Leafs
1 teaspoon Dried thyme (or a 3 sprigs)
1/2teaspoon Whole fennel seed
1/2teaspoon Whole Celery Seed

1) Place everything in the crockpot. Then put the shanks in.
2) Cook until meat is fork tender. About 4 hours.

Chef Jeremy McLachlan - Seafood Restaurant Portland
Chef Jeremy McLachlan
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