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  1. In a large fry pan cook the shallot, garlic and oyster mushrooms in 1 TB olive oil.
  2. Cook for 5 minutes on Medium heat.
  3. Add white wine and cook for 3 minutes or until there is no alcohol smell.
  4. Add 1/2 of hot vegetable stock and risotto and stir until most of stock is gone, then add second 1/2 of hot vegetable stock, stir add Jack cheese, fiddle head ferns, and baby tomatoes and stir until creamy. Cook until fully incorporated and hot.
  5. Finish with the marjoram, salt and pepper to taste, butter, and lemon juice.

Thursday, May 20, 2010 @ 10:09am
Put a little Thyme into that drink

Thyme and Gin is another great combination. You see this in every gastro pub or molecular gastronomists beverage hang out. A cocktail with something savory in it. Now I do not want you to go try bacon in your cocktail and I am sure you do not want a drink that tastes like a deviled egg. Thyme goes great in a cocktail. JUST DRINK IT. I am not going to get copyright lawyers calling me because I am using NIKE’s Slogan hopefully.

Thyme for a Great Cocktail
1/4 each lime cut into a wedge
1 Slice of Lemon
2 Sprigs of Thyme
2 oz of Aviation Gin
1 Cup of Ice
MUDDLE UNTIL MIXED WELL
1/4 oz of St Germaine (Optional but makes it better)
*ST GERMAIN= an elderberry flower liquor found at most liquor stores
1/2 oz simple syrup
*SIMPLE SYRUP=equal parts sugar and water cooked together for 5 minutes then strained
STRAIN AND SERVE CHILLED

Tuesday, May 18, 2010 @ 12:54pm
That Guy Sounds Like He Has No Hair!!

This week I will be leaving the microphone to my bald counterpart. No Not Doc, even though he is very bald. I will be leaving the helm to Scott McDowell who is the Operations Manager at Salty’s at Redondo and one of my closest friends since 10th grade. I am worried that he will not do a good enough job for you so I am bringing in one of my favorite chefs for a second tour of duty: Wayne Johnson from Andaluca Restaurant

They will be talking about edible treasures of the northwest. Have you ever tried stingy nettles? How about fiddlehead ferns? Well this will be the best time for you to call in and get some cooking tips and drinking tips. I am still worried though. Ha. If you were wondering where I would be… well I am going to work rehab in Italy. Yeah it is just a vacation but I thought rehab is so hip right now I might as well call it something different.

Monday, May 17, 2010 @ 11:06am
Did God create this pair?

No, I am not talking about the dynamic duo of Doc and I on the radio. I am talking about great wine pairings. There are certain foods that go great with wine. Like New York Steak and Cabernet Sauvignon, Oysters and Champagne, or even bitter chocolate with Washington state syrah. This one is truly the best match I have ever tasted. It is Salmon and Pinot Noir. The pinot I would like to recommend is called Argyle Pinot Noir.

It is absolutely out of this world and moderately priced. So get that salmon on the barbecue, grab a bottle of Argyle Pinot Noir and put those feet up. They deserve a break.

Friday, May 14, 2010 @ 10:22am
Suffering Succotash

Salmon with Corn and Pea Succotash
Serves 2

2 6 oz Filets salmon Wild
1/4 Cup canola Oil
Salt and Pepper to taste
1/4 Cup sweet onion, chopped
1/4 cup red pepper, chopped
1/2 teaspoon garlic, minced
1/2 cup corn fresh off the cob
1/2 cup peas fresh
1/2 cup chicken stock
1 TB butter UNSALTED
Salt to taste

  1. Heat a large fry pan to medium high heat. Add oil and sear salmon on both sides for 3-5 minutes.
  2. Pull out of pan and set aside.
  3. Add the onion and pepper and saute for 4 minutes.
  4. Add the peas, corn and garlic and saute for an additional 4 minutes.
  5. Add chicken stock and cook until there is barely any liquid left.
  6. Pull pan away from heat and add butter. Swirl pan and finish with salt to taste.

Tuesday, May 11, 2010 @ 9:06pm
Time To Empty Those Piggy Banks

I don’t know about you but this is why I save all my change during the year. Yes it is Copper River season and why not crack that piggy bank, grab the old lady and go spend some coin on the best that the northwest has to offer. Is it really that great? Good question other personality. Yes it is!! Imagine walking across the dessert for 2 days and finally you get that first taste of water… It can be out of a muddy pond but it will probably be the best water you have ever tasted. Well that is how chefs feel about Copper River salmon. We wait all winter long for some good stuff and then finally we get our fix. My biggest recommendation is to; if you can handle it, wait a couple weeks after opening day to try it because the price drops significantly.

Friday, May 7, 2010 @ 8:32am
The Best Mac Salad in the World. Hands Down.

This recipe originates from my mother-in-law. Yes I am a fancy chef but sometimes you just have to appreciate the classic mommy food. I show my appreciation for this by giving it to you. Check it out here.

Thursday, May 6, 2010 @ 3:20pm
If YOU haven't Tried This You Haven't Lived Yet

I have been waiting for this show all year. YES YES YES. This is hands down my favorite white wine. The taste is very bright and goes down so great. I absolutely love this wine and you have to try it. The wine is Dashwood Sauvignon Blanc. Just thinking of it makes my mouth water. I am going to dream of sitting on Salty’s deck and sipping this wine while watching the seagulls fight the crows. Sorry but it is really entertaining to watch nature in it’s rawness.

May 2010

My favorite month has to be May. There are several reasons why - like my wife's birthday - but the biggest is that it is the start of the mighty, majestic King salmon season coming out of Alaska. Yes, I am talking about Copper River salmon, and oh my gosh, it is great! If you've tried it, you know that it lives up to the hype and is well worth the price. If you haven't, then you are missing out, and I urge you to come in to Salty's on Alki to taste the magic that this fish brings to the table. It will be flown in as soon as the boats hit the dock. The start date traditionally has been mid-May, but if we can get it fresh to Salty's on Alki any earlier, we will.

I think it is just plain cruel how Mother Nature holds this fish from us in the winter, and then finally gives it back to us in the spring. When it goes away again in the fall, we're left longing for more throughout the next winter. It's a vicious cycle, but one that is worth the wait. No wonder bears hibernate - what's the use in being awake without beloved Copper River salmon jumping up the river?

Yes, that's me in the photos having fun with a salmon! I want you to know how much fun I have in my job! I love menu changes and it's time for a special Salty's menu. We are getting ready to release our new core menu at all three Salty's locations. It arrives first at Salty's on Alki on May 4. The three Salty's Chefs - Gabe at Redondo Beach, Dana in Portland, and myself - put our heads together and focused on what you, our guests, want. Salty's new menu is going to be an over-the-top creation of how we do things at Salty's. We will bring back the classic dishes that put Salty's on the map, like the Blackened Salmon Caesar, Crab and Artichoke Dip and Halibut Oscar. We'll also add new items to show our diversity in cooking meats and vegetarian dishes, as well as sensational seafood preparations. I am looking forward to your feedback, and I hope you'll stop by to try it this month at Salty's! Then email me at chef@saltys.com with your comments.

Monday, May 3, 2010 @ 10:31am
Recipes from Joe Fitzpatrick

Joe Fitzpatrick, cookbook author, was on the show Saturday to talk about his new book, "Strictly Sundays." Here's a sampling of some of his delicious home style recipes with a little extra punch.

CAESAR SALAD
This salad dressing is so good you will never order it in a restaurant again. I like to say my Caesar dressing is like my personality, just slightly offensive.

2 Bunches of Romaine Lettuce
1C grated fresh Parmesan cheese
Croutons (optional)

Tear the lettuce into bite size peaces and combine with the Parmesan cheese and dressing.

DRESSING
4 Cloves garlic chopped
Juice of 1 Lemon
1 1/2 T Worcestershire Sauce
3T Red wine Vinegar
2T Dijon Mustard
1 Raw or Coddled Egg
1oz-canned Anchovies
1C Extra Virgin Olive Oil

Blend first seven ingredients in a food processor and slowly pour the Olive Oil in as the machine is running. Add fresh ground pepper and serve.

Note: To coddle an egg bring a saucepan of enough water to cover the egg to a boil. Carefully place the egg in the boiling water for 20 seconds. This should kill any threat of salmonella.

CREAMY CAESER
6-8 cloves of garlic chopped
6 anchovies chopped
1C mayonnaise
1/2 C buttermilk
Juice of 1/2 lemon
2-3 dashes of Worcestershire

Blend together and toss with salad and parmesan.

EASY ASHLEY POTATOES
Not that Ashley is easy but the potatoes are. She served me these when I visited one warm sunny afternoon. I can’t remember what the main course was because I was blown away at the wonderful flavor the potatoes had.

1LB 4oz Package shredded potatoes
16oz Sour cream
2C Grated sharp cheddar cheese
2T Horseradish
2T Dijon mustard
1/2 Medium onion chopped or 8-chopped green onion
1/2 C Milk
1/2 C Parmesan cheese

Combine the first 7 ingredients in a bowl and transfer to a 2 qt baking dish. Sprinkle the Parmesan cheese on top and bake at 400 degrees covered for 45 minutes and uncover for 15 to 20 minutes until the parmesan is golden brown.

KOLBI MARINADE
This is a great marinade for chicken, beef short ribs or flank steak.

3C Soy sauce
2T Sesame oil
2T Honey
1/2C Rice vinegar
2T Minced garlic
2T Minced ginger
1t Crushed red pepper flakes (or more for a bigger bite)
1C Water
8-10 Chopped green onion
Zest of one orange
Zest of one lemon

Combine all ingredients in a large plastic bag or glass baking dish with the meat of choice and refrigerate at least two hours or overnight. Best if the meat is grilled on the Barbie.

Thursday, April 29, 2010 @ 1:23pm
Show mom you really Care

Yes Mom. O.K. Got it. And what would you like to drink on this special day? Champagne? It will be right up…Does this sound like you waiting hand and foot on your mom for mothers day? Every mom likes a little tickle in the nose from champagne and boy oh boy do I have a suggestion for you. It is called Billecart Salmon Rose Champagne. You know me I like anything that has the word salmon in it. This stuff is great. It is a little higher in the price range but hasn’t mom more then earned it? If you do not want to shell out the extra clams for this I also suggest Mumm Napa Brut Rose which is around 16 dollars a bottle.

Wednesday, April 28, 2010 @ 9:37am
Is Sunday the Best?


This week I am honored to have my first cookbook author on my show. I cannot stop trembling. Whew I hope I make it to Saturday!? I will be having Joe Fitzpatrick on the show today and he will be discussing his book Strictly Sundays. This book takes great home style recipes and kicks them up a few more notches then Emeril can dream. Here is the link to his site if you want to peruse some of these photos from his book, Strictly Sundays. We are talking about how to take mom and sit her down and let her rest while you cook for one day. Come on you can do it!!!

Friday, April 23, 2010 @ 10:32am
Cough Cough KAFTA

Lamb Kafta is the recipe this week. It is a ground lamb on a skewer. They are freakin' amazing.

The recipe:
1/2 pound ground lamb
1/2 pound ground pork
1 clove garlic, minced
4 leaves mint, chopped
1/2 tablespoon madras curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1 egg
Pinch ground cumin
1 teaspoon kosher salt

1) Mix all the ingredients together.
2) Form the mixture tight around bamboo skewers.
3) Let rest in the refrigerator for a while, and then grill on all sides until nice and charred.
4) Serve with Tzatziki sauce or a little Sriracha sauce.

Thursday, April 22, 2010 @ 8:45am
Touchdown Seattle

No this is not a blog about the Seahawks. After last season, we were grateful every time we heard this phrase though. This week Doc, our traveling wine reporter, will be landing the Mynorthwest.com jet in Seattle. He is bringing one of the best red winemakers in Washington, Walla Walla Vintners. Walla Walla Vintners makes all types of red wines from cuvees to Sangiovese to Cabernet Sauvignon. This is a great wine and I think Doc will bring a bottle with him so we can try some. He better or I am revoking his invitation.

Tuesday, April 20, 2010 @ 10:52am
You are SO BA-A-A-A-AD

This week I am talking about lamb. Lamb has to be one of the best and most underappreciated meats out there. Some people think they cannot eat that pour innocent little thing. Sorry, but if it tastes good I am going to give it a try. Lamb is juicy and good for an alternative from beef or pork. We will slaughter the idea of not liking lamb with great recipes. Oops, did I say that? After you try my recipe of the week at home you will fall in love with lamb. I had this recipe at my wedding and it was the first to go. Other countries do it, so why don’t you give in to …a little "pier" pressure.

Monday, April 19, 2010 @ 8:24am
Sunny with a Chance of Cloudy Beer

One of my faves is hefeweizen beer. We had Charles from Pike Place Brewing in studio. WOO HOO! There is one thing I love more then beer, guys. It is beer guys. They always bring samples and I love the art of making beer. Have you ever tried to make your own beer? Well, we had the experts in house and showed you exactly how to do it. There is something about making your own beer. It is like having your own child. I do not know how Angelina does it.

In case you missed it, here's a taste:

Saturday, April 17, 2010 @ 10:30am
Put another Shrimp on the Barbie!

Do you like grilled shrimp? Crocodile Dundee would say to throw another shrimp on the barbie, and I agree. I love grilled shrimp, especially spot prawns. For this recipe, keep the heads on because it adds so much flavor.

Lemon and Garlic Shrimp
20 fresh spot prawns
2 cloves of garlic, smashed then chopped
1/4 cup olive oil
2 tablespoons minced shallots
1 tablespoon chopped parsley
Zest and juice of 1 lemon (mince the zest)
1/2 tablespoon sea salt
Pinch of cayenne pepper

1) Soak prawns for 5 minutes in ice water.
2) In a separate bowl, add the remaining ingredients.
3) Drain the prawns and pat dry with a paper towel. Toss the prawns in the bowl with the rest of the ingredients and let sit until ready to grill. (Can be marinated for up to 2 hours.)
4) Preheat your grill to medium high.
5) Cook the prawns for 3 minutes on either side or until pink and firm to the touch.
6) Pull off and eat with cocktail sauce or a nice lemon yogurt.

Friday, April 16, 2010 @ 9:32am
Video: Best way to grill a prawn

Chef Jeremy shows you the best way to grill a prawn

 

Thursday, April 15, 2010 @ 8:23am
Is that a Mole? No it is a spot on my Prawn!!

This Saturday at noon we are discussing one of the best little gems to come out of the Pacific Ocean, spot prawns. They have a short season, and when I say short, I mean they might be out of season when I do the show. I still owe them the SPOT-light for a second, so you can find them when they are fresh. The season usually starts in May and lasts up to 80 days. If you have ever eaten raw prawns or sweet prawns in a sushi restaurant they are usually spot prawns. The prawns have this nice sweet flavor and cook great. I recommend getting them in fresh and then grilling them head on. Wow, that sounds like a great recipe. I think I will feature that this week, too.

Monday, April 12, 2010 @ 8:49am
A Bare Worth the Burden (Beringer Private Reserve Chardonnay)

Beringer has to be one of the most common names to come up when you talk about California wines. Beringer has been around since 1876! Yeah, this wine was being produced when Billy the Kid was running around. The Chardonnay has to be one of the best out of California. Doc of finewinesproductions.com, our traveling wine reporter, is in California this week and he is making his rounds finding the best Chardonnays for this upcoming show. I told him that he had to make Beringer one of them because it is my favorite, and since I am the host I tend to get my way. Gosh it is great being the boss sometimes.

Friday, April 9, 2010 @ 11:58am
Hmmm...What can make pasta better? Lobster!

This week I am sharing my lobster pasta recipe. This is a huge hit at our restaurant, so I have to give you my secret for a home cooked version. I hope you enjoy!

Lobster Angel Hair Pasta: Home Cook Recipe
Serves 3-4
1 tablespoon olive oil
2 tablespoon roasted shallots (Recipe Follows), chopped
1 clove garlic, minced
1/2 pound of dry pasta, cooked
1/2 cup Madeira wine
1 cooked lobster, meat removed
1 tablespoon preserved lemon, chopped
1 tablespoon butter, unsalted
1/2 cup Parmesan, shredded
4 leaves basil, torn by hand

1) Heat a large frying pan heat over medium heat.
2) Add the oil, shallots and garlic and saute for 5-7 minutes.
3) Add the cooked pasta and the wine.
4) Add the lobster and heat through.
5) Add the preserved lemon and butter.
6) Place in a bowl and top with Parmesan cheese and the torn basil.

Roasted Shallots
4 shallots, peeled
2 tablespoons canola oil
1 teaspoon salt kosher
Dash of black pepper

1) Toss the shallots in the oil, salt and pepper.
2) Place in a casserole dish and cover with foil.
3) Roast at 350 degrees for 15-20 minutes.

Thursday, April 8, 2010 @ 7:56am
Ask and you shall receive: Potato Gratin Recipe

1 1/2 Cups Heavy Cream
1/2 TB Thyme, Fresh Chopped
1 TB Garlic, Minced
2 TB Shallot, Minced
1/2 TB Salt, Kosher
3 # potato, Yukon Sliced 1/8th Inch
1/2 TB Butter
1 Cup Gruyere or white Cheddar Cheese, Shredded

1) In a large bowl combine the cream, thyme, salt, and minced shallot and garlic.
2) Taste and make sure it is a little salty. The potatoes will suck up the salt.
3) Add sliced potatoes to the cream mixture.
4) Grease a large casserole dish with the butter.
5) Shingle the sliced potatoes in the casserole dish.
6) Push down on the potatoes and make sure you have enough cream so it rises half way between your fingers.
7) Stack potatoes until there is an 1/4 inch left in the top of the casserole dish.
8) Clean the edges and wrap in foil.
9) Cook at 350 degrees for 35-45 minutes.
10) Prick the center with toothpick to make sure the potatoes are cooked.
11) Top with cheese and cook an additional 10 minutes with foil off.
12) Let sit for 10 minutes before cutting and serving.

Wednesday, April 7, 2010 @ 8:49am
That lobster can rock

This week I will be reminding you of a famed B-52’s song. We are talking about lobster. The height of the lobster season is wrapping up, so join me on Saturday to celebrate it one more time. I cannot imagine this world without this tasty treat. A perfectly boiled lobster dipped in butter with butter dripping down your chin is one of the greatest food experiences ever. My favorite lobster is Maine lobster from the East Coast, and my second favorite has to be Australian. This week we will have my old friend from the Lobster shop on and hopefully he will make it to the studio to put those headphones on and get in front of the mic.

Friday, April 2, 2010 @ 1:37pm
Who Mashed Barney?

This week’s recipe is simple but lovely. It is a recipe for Purple Mashed Potatoes. Don’t be scared though, these potatoes have great flavor and make the normal mash look fantastic. The recipe:

3 pounds Purple Potatoes
Salt to taste
4 tablespoons Unsalted Butter

1) Peel the purple potatoes until you get to the dark purple center, then cut the potatoes into 1/2-inch pieces.
2) Fill a large pot 3/4 full of water and add a 1/2 tablespoon of kosher salt. Bring to a boil.
3) Add the potatoes and cook until fork tender. Drain for 5 minutes.
4) Mash with the butter and season with salt to taste.

Thursday, April 1, 2010 @ 12:48pm
Not Just for Mashing Anymore

The best vodka, in my humble opinion, is made from potatoes. This is why I chose Chopin vodka. Chopin vodka is Polish vodka…hey, that reminds me of a joke: How do you get a one-armed Polish guy out of a tree? You wave to him. (Sorry to all you Polish listeners out there!) The vodka is made with one ingredient and that’s potatoes. There are seven pounds of potatoes in every bottle of Chopin Vodka. Wow, that’s a lot of potatoes. We will discuss the nuances of vodka and the myths about all vodka tasting the same. I will also give you my favorite way to drink this tasty potato.

Wednesday, March 31, 2010 @ 1:05pm
Does this Sound Dirty?

This week I am getting down and dirty with Charlie’s Produce. Literally, that is exactly what we will be doing because we’re talking about root vegetables. I’m sure you’re thinking, "Oh no, not again," about all the stuff your mom made you eat as a kid, but I’ll show you that turnips, beets, rutabagas and carrots are magically delicious. The spring crop is coming in and this is a perfect time to pull those root vegetables out of the ground and cook them up one last time before we get hit with wonderful spring veggies like peas, fava beans, lettuces and cucumbers. So listen up at noon on Saturday and really see what fun getting to the root of the problem can be.

Tuesday, March 30, 2010 @ 2:23pm
200 Wineries and 75 Restaurants = Fun

What did you do last Sunday? Well I had a great day tasting wine and serving wonderful treats. The Taste of Washington was a huge success and there are a few certain things that make it great. The outstanding wineries that are generous with their pours or the restaurants that get that idea of what to serve and try to make it over the top.

This year I was pleased with the coordination of the event and the turn out of winos who wanted to sip some white and slam and oyster or two. I was very busy working to bring my hungry patrons BLT sliders or a touch of chocolate and almonds. I did get to make it out and about and try some great food from Steak Tartare from El Gaucho to Halibut with Asparagus Salad from Ivars. There were no breaks when it came to the creative thinking of these wonderful seattle staples. I also stopped by and checked out a little stingy nettle soup from my friend at the Space Needle Jeff Maxfield. I love his courage to think outside the box and to tell the average wine goer to "Just give it a try." There were a couple hidden gem wineries at the event that also caught my eye but my favorite is Walter Dacon.

I did not have enough time to try every winery but when I see the Walter Dacon sign I gravitate towards it like a fly towards the bug Zapper. Over all it was a great event and if you missed it I am sorry. For you… There is always next year. My next outstanding event will be Guest Chef on the Water in July which is an event on the pier and all the proceeds go to Farestart.

April 2010

Catch Our Wild Salmon BBQ And Erath Wine Event on Thursday, May 6th, 5-8pm Only $24.95

Salmon Chanting EveningSEATTLE AND PORTLAND - The Wild Ones are coming fresh off the boats to Salty's waterfront outdoor decks and we're ready to prepare a mouth-watering barbequed salmon dinner just for you! Mark your calendar: Thursday, May 6 only, from 5:00 to 8:00 p.m.

Your local catch dinner will include two preparations, apple wood-smoked grilled salmon and barbecued salmon basted in lemon butter. Choose half and half if you like! Salmon toppers include fruit chutney, hollandaise, apple fennel slaw or just lemon. Served with Twisted Caesar salad and roasted potatoes, it also includes your choice of a glass of Erath Pinot Noir or Pinot Gris, a pint of beer or an alcohol-free beverage.

Play Carnival Games To Raise Funds for Local Food Banks from 5:30-7 p.m.

All proceeds go to the Oregon Food Bank, West Seattle Helpline or Des Moines Food Bank.

  • Erath WineryErath Winery Bottle Toss: Can you throw a ring around a bottle of Erath wine? Winners receive the bottle of wine or brew they ring. Start practicing today!
  • Dress like a Sockeye contest. Anyone who comes to the party dressed in orange from head to toe wins a prize! (This is for attendees only so get down here and have fun.)
  • Test your Salmon I.Q. You'll find a handy dandy Salmon Quiz on your table. Answer all the questions correctly and bingo bango, you win a semi valuable prize!
  • Learn how to clean a salmon. You need to know this. Trust us.
  • Show Us Your Best Fish Face! Make a fish face and we'll take your photo and post it to Salty's FaceBook page for Salty's Fans to vote for their favorite! Props are allowed, for example, you may use Salty's Salmon Face Mask (built for two) or pose alongside a friend or fish. Salty's FaceBook Fans get one week to vote - join today at Facebook.com/ SaltysSeafood. Winner gets a brunch-for-two gift card.
  • At Alki only: Dunk our famous owner, restaurateur Gerald Robert Kingen! What could be more fun than this? He created Red Robin restaurants and Salty's! He also designed Lion O'Reilly's, Boondocks on Broadway - the restaurant-bars that made Capitol Hill famous. He's an avid fisherman and family man. He's in and out of the political limelight and proud of it! Here's your chance to make him swim like a fish! Hey, this is America and while we may not all agree on everything, we believe in Freedom of Speech at Salty's! Here's your chance to be active too! This game is available at Alki only and will last as long as Gerry can take getting dumped into the water.

Prizes: Unless otherwise noted, winners receive a trophy T-shirt or other Salty's gift shop goodies. (Gift cards expire one year from date of issue; do not include tax, gratuity or alcohol). Cost per game play is only $1-5 or bring canned food to pay your way. (Other restrictions may apply. Games subject to change. This promotion may not be combined with any other offers or discounts.)

Reservations are required and must be made by phone. There is limited space. Please call today: Alki (206) 937-1600

Saturday, March 27, 2010 @ 12:20pm
Video: The perfect hard boiled egg

Friday, March 26, 2010 @ 10:26am
In Hog Heaven

This is the time when I usually give you a recipe of the week. But, I just can't do it this week because I need to talk to you about ham. Do you want to make your Easter something special and unforgettable? Then you need to purchase your ham through Nueskes. It has to be the best smoked ham I have ever tried. You want to make it easy on yourself? Then buy the spiral ham. It is injected with flavor and already sliced for you. They also have a wide selection of bone-in or out. You have to take my word on this. It is amazing! I will have Nueskes call in to the show just so you can hear the great things they do.

Thursday, March 25, 2010 @ 2:47pm
Your drink is not spiked, it's a Bellini

One of Doc's famous sayings is, "May all your pains be Champagnes." Well I love that. This week our traveling wine reporter is staying at home so he can try and come up with some great Champagne mixers. Have you ever thrown a strawberry into Champagne? Well this takes that concept to a whole new level. I cannot wait to dive into the best mimosa and bellini, and to learn which Champagne to use to make these concoctions.

Tuesday, March 23, 2010 @ 2:01pm
Easter Bunny Lays Eggs? What?

Have you ever wondered why the Easter bunny is associated with eggs? I know I have. Well this week we will crack the case. There is an amazing history to Easter and I need to tell you about it. I think that traditions just become traditions and we really do not know the true meaning of them. We will discuss Easter foods from colored eggs to Easter ham. I will tell you the best thing to serve with ham and the best way to cook it.

Friday, March 19, 2010 @ 11:09am
What's that Smell? It is the Smell of Greatness!!

Seared Halibut with Roasted Portobello Mushrooms and Truffle Vinaigrette
Serves 2

1/4 cup canola oil
2 (6-oz) pieces of halibut
Salt and pepper to taste
2 each Roasted Portobello Mushrooms, sliced (Recipe Follows)
2 T Truffle Vinaigrette (Recipe Follows)

Method:
1) Heat a large fry pan to medium heat.
2) Add the oil. Season the halibut on both sides and then sear for 5 minutes on both sides.
3) Set on a plate and top with the mushrooms and drizzle with the truffle vinaigrette.

Roasted Portobello Mushrooms
2 each portobello mushrooms
2 T olive oil
Salt and pepper to taste

Method:
1) Take the stems off the mushrooms.
2) With a spoon, clean the black off the undercarriage of the mushroom.
3) Rub the mushrooms with olive oil and then season with salt and pepper.
4) Roast in a 350°F oven for 10 to 12 minutes, or until mushrooms are soft to the touch.

Truffle Vinaigrette
1 T Champagne vinegar
1/2 teaspoon shallot, minced
1/4 teaspoon garlic, minced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon Dijon mustard
1 T truffle oil
2 T canola oil
Salt to taste

1) Add the Champagne vinegar, shallot, garlic, thyme, and Dijon mustard to a blender. Blend for 20 seconds.
2) Start drizzling in both oils slowly while the blender is running. Finish with salt to taste.

2 (6-oz) pieces of halibut
Salt and pepper to taste
2 each Roasted Portobello Mushrooms, sliced (Recipe Follows)
2 T Truffle Vinaigrette (Recipe Follows)

Thursday, March 18, 2010 @ 10:54am
Do you agree with my favorite Gris?

This week Doc will be at my favorite winery in Oregon. I know that is a big thing to say, but I just said it and now I can't take it back. If you like white wine, heck even if you don't like white wine, you have to try this one. It is WillaKenzie Pinot Gris. This wine is near and dear to my heart because of the love they have shown Salty's over the years. Well, Doc will have a Salty's badge on and they are going to give him a tour of the winery and some tasters. Hopefully we will talk to him when he is at the beginning of his tour.

Tuesday, March 16, 2010 @ 1:12pm
No BUTS about it

This week I am very excited about my guest. He is one of the most kind people and best chefs in the city of Seattle. Yes I am talking about Chef Wayne Johnson from Andaluca Restaurant. When I grow up I want to be just like Wayne. We will be discussing his restaurant, travels and also be talking about halibut. This has to be one of the most amazing fish in our area. They are a little more dormant than the salmon that jump up streams, but these are the deep-sea creatures that taste great. We will discuss buying techniques, cooking skills, and how to catch one.

Friday, March 12, 2010 @ 12:48pm
This Salad BEETS Any Other

I absolutely love this salad. My wife gets the pre-cooked beets in a bag at Trader Joe's—they are top notch and so easy to use, just open and serve.

Beet and Arugula Salad
Serves 2-4
1/2 tsp red wine vinegar
1/4 tsp Dijon mustard
3/4 tsp olive oil
Salt to taste
3 medium-size cooked beets, cut into chunks
3 cups arugula
1/2 cup crumbled bleu cheese
1/4 cup toasted pine nuts

Method:
1) Put the vinegar and the Dijon in a small bowl. Mix with a fork while slowly adding the olive oil.
2) Season with salt and then set aside.
3) On a platter, place the chunked beets around the outside.
4) Toss the arugula with the vinegar mixture and season with a little salt.
5) Place the greens in the middle and then top with the crumbled bleu cheese and pine nuts.

Friday, March 12, 2010 @ 6:14am
The Mynorthwest.com Jet is in the Shop

This week Doc, our traveling wine reporter, is taking a small break. If you want to catch up with him here is his site. It looks like the MyNorthwest.com jet is in the shop so he will have to wait it out a week. So, we will be showing you how to make the best lemonade on the planet. We will also be talking about the great antioxidants this lemonade has for you. Move over box lemonade here comes fresh squeezed!

Tuesday, March 9, 2010 @ 10:10am
I Swear I Didn't Tell a Soul

Give me a beet. Get it, like that Janet Jackson song? This week we are exploring the wonderful world of beets. These are amazing vegetables, and we are going to show you the true diversity of the beet. We will talk about how to make drinks out of this crazy root. We will be having a very special guest on this week—a true beet head—our produce guy will be here to tell you all about this wonderful plant. We will also be talking about the effect of this warm weather on the beet crop this year. Get your questions ready and we will be ready to answer them.

Friday, March 5, 2010 @ 9:54am
I Am Cookoo for Coco Prawns

Coconut Prawns:
24 ea. 21-25 ct. prawns, peeled and de-veined
4 oz. All-Purpose Flour
1 cup Tempura Batter (Find a recipe made with beer!)
2 cups Coconut Flakes (I recommend Baker's or Tender Fresh brands)

Method:
1. Butterfly the prawns so that they lay flat when open.
2. Toss with flour until completely coated. Dredge in tempura batter.
3. Coat with coconut flakes pressing the prawns flat. Best if rested for 2 hours before cooking.
4. Fry in canola oil at 375 degrees until light golden brown.

Thai Chili Sauce:
1 cup Chili Sauce
1/2 cup White Wine Vinegar
1 tsp. Minced Garlic
1 T Chili Flakes
1 T Tomato Paste
4 oz. Sugar

Method:
Combine all ingredients and refrigerator until needed.

Thursday, March 4, 2010 @ 1:17pm
Move Over Gnome

Every week our traveling wine reporter, Doc, is out and about trying to find you the best wines in the states. He travels more than that gnome from Travelocity. TRIVIA: In which movie did the traveling gnome first appear?
Doc has spent most his life on radio, playing in bands and tasting great wines. Here is his website if you want to check it out. He is a great addition to my show and I love having him here for comic relief. This week Doc has traveled to the wonderful Kiona vineyards, which has to be one of the best-for-your-buck wineries in Washington. He will be discussing all the wines they have to offer and we might get a brief interview with the winemaker. Hopefully they will let Doc in because last time he almost drank ALL the wine they had.

Tuesday, March 2, 2010 @ 9:54am
Size Does Matter

This week we are exploring the wonderful world of camarones—that means prawns in Spanish. What is a prawn? What is a shrimp? I know these are questions that have plagued you your whole life. Well, this Saturday you will finally get a good night sleep. We will be discussing the taste difference between various sizes of shrimp…or are they prawns? We will also discuss the best way to prepare these little guys and I will be giving you Salty's classic recipe. I want to tell you what it is so bad, but you will just have to wait. Okay, I can't wait…we are talking about coco prawns! I am really bad at keeping secrets.

MARCH 2010

Where did winter go? Wow, what a warm winter we've had - I can't believe we're seeing tulips sprouting in February! This is bad news if you run a ski resort, but if you are a chef it's great. It looks like an early spring, which means peas, sprouts and all the fun local crops are coming soon.

In March we're still celebrating our "Be Shellfish" Festival. Go ahead, be "shellfish" and come in and try my colossal prawns dusted in chili salt and finished with a pico de gallo. Did you know that pico de gallo means beak of the rooster? This flavorful, chunky Mexican condiment got its name because you are supposed to scoop it up with your fingers, or a tortilla, like roosters pick up foods with their beaks.

Are you coming to Taste WA in Seattle on March 27 and 28? I'll be there Sunday, March 28, at our Salty's table serving three different tastes paired with three different wines: Halibut Ceviche with white, Mini Steak Tacos with red, and Salty Chocolate Clusters with a dessert wine. Taste WA is one of the nation's premier wine and food tasting events. There are seminars and new improved ticket prices. Visit www.tastewashington.org for tickets, general admission is $75 or VIP is $125.

In March, we will start exploring fresh Alaskan halibut. This has to be one of my favorite Northwest treasures. I hear from the grapevine that it will be an early season for these flat fish from the deep sea. Did you know that halibut weigh up to 425 pounds? Just imagine trying to get one of these mammoths onto your fishing boat, you'd need Hercules onboard! As soon as the fish is caught we will have it in our restaurant within four hours through the miracle of airplanes. We will be pairing it with local spring vegetables. Visit my current menus.

Have you heard? I am on the radio every Saturday at noon on KTTH 770AM talking about what's in season and how to cook it. This month we will start the first Saturday off with prawn-amania. Then, on the 20th, we are going to dive deep into the subject of fresh Alaskan halibut. Visit mynorthwest.com/chefjeremy for what's up and links to past shows.

Are you getting hungry for salmon? Check out the link at king5.com/video/featured-videos/Grilled-Salmon-and-Apple-Fennel-Slaw-81133087.html featuring yours truly cooking one of my favorite salmon recipes!

Friday, February 26, 2010 @ 1:10pm
Get rid of winter chills with a Chili Rubdown

This featured recipe is a great one to have in your back pocket. Are you tired of dreary weather? I sure know that I am. Well take a trip to Hawaii one night without paying for airfare. This is the easiest salsa you can make. If you want, you can add any fruit in place of the. I also recommend making the salsa a few hours before eating so all the flavors come together—like that Beatles song.

Chili Rubbed Mahi with Mango Salsa
Serves 2
1 T Canola Oil
2 (6 oz) filets of Mahi Mahi
1 T Chili Rub (recipe follows)
Mango Salsa (recipe follows)
1) Heat a small frying pan to medium heat. Add oil and season fish with chili rub.
2) Sear mahi on either side for 5 minutes per side.
3) Place on a platter and top with the salsa.

Chili Rub
1 tsp Ancho Chili Powder
1/4 tsp ground Coriander
Pinch ground Cumin
1/4 tsp Onion Powder
Pinch Garlic Powder
1/4 tsp Kosher Salt
1) Mix all of the ingredients together.

Mango Salsa
1 Mango, diced
1/2 Red Onion, diced
1 Jalapeno, seeded and minced
1 bunch Cilantro, chopped
1 Lemon, juiced
Salt to taste
1) Mix all of the ingredients together.

Thursday, February 25, 2010 @ 10:40am
Did I Spill Something on Mai Tai?

We will be diving into the reasoning why a mai tai tastes good in Hawaii and tastes horrible in Seattle. I think it has something to do with the rain in Seattle or the flowers and heat in Hawaii. Jeremy P.I. is on the case, so please do not worry. What is in a mai tai? Well thanks for asking. It has two different types of rum in it: light and dark. You start with light rum, creme de almond, triple sec, sweet and sour and pineapple juice. You then float the top of the drink with Meyer's rum. It is said that the mai tai was created at Trader Vic's in Oakland, California. Hmm.

Tuesday, February 23, 2010 @ 11:27am
I can't say goodbye so I will just say ALOHA

For those of you who do not know what the heck I am talking about, aloha means hello and goodbye in Hawaii. It is a great way to keep people guessing when you are at a party. Act like you are walking to the door and say aloha then walk past and get a drink in the kitchen. We are exploring the wonderful state of Hawaii, and will examine each fish that comes from there and I will be talking to a Hawaiian fish guy about the biz. We will talk all fish from mahi mahi to ahi ahi...I mean, ahi. We will also discuss some island favorites like poi, loco moco and the lovely mai tai.

Friday, February 19, 2010 @ 11:29am
The 3-hour Tour, WAIT...I Mean 2-Day Stew

This is an example of Crock-Pot cooking at its finest. Wait for it; trust me it is worth your time. You can start this stew before bed and have it ready for dinner the next day.

2-Day Stew
Serves 4-6 People
2 pounds cubed Stew Meat
1/2 cup All-Purpose Flour
1/4 cup Canola Oil
2 (32 oz) cans Low-Sodium Chicken Broth
2 Beef Bones, roasted in a 350 degree oven for 1 hour (optional)
2 Bay Leaves
1/2 tsp Dried Thyme
1/4 tsp Celery Seed, whole
1/4 tsp Fennel Seed, whole
1/2 cup Red Wine Vinegar (VERY IMPORTANT)
6 Garlic Cloves
1 Sweet Onion, roughly chopped
1) Heat oil in a large frying pan.
2) Dust the meat in the flour and then sear until golden brown.
3) Place all ingredients into Crock-Pot and place on low heat.
4) Get some rest.

The Next Day:
1 pound Carrots, large chop
1 pound Celery, large chop
1 pound Fennel Bulb, large chop
1 pound Whole Baby Potatoes
1 pound White Mushrooms, quartered
1/2 cup Wondra Flour
Salt to taste
1) In the morning BEFORE YOU MAKE YOUR COFFEE, add the veggies and flour to the Crock-Pot.
2) Now it is okay to drink your coffee.
3) Cook until the vegetables are soft and then season to taste with salt. It should be done around dinnertime.

Thursday, February 18, 2010 @ 12:23pm
Not Ka-mi-akin

Hey guys, guess who's coming to the party? Kamiakin Red Wine blend. Once you try this you won't say, "Not Ka-mi-akin," because it is fantastic. Red wine blends are getting very popular. It is not the cheap house wine anymore. My sommelier Tim O'Brien says that it takes a true craftsman and a great winemaker to make a wonderful red wine blend. This has to be one of the best out there. Sheridan Vineyard makes Kamiakin wine. The winery is laid on 76 acres of land in Yakima Valley. Scott Greer is the owner and winemaker and he is self-taught. The wine is around $15 a bottle and is well worth trying. http://www.sheridanvineyard.com/

Tuesday, February 16, 2010 @ 8:17am
That's a Crock

People think I am crazy. I am a chef and I love using a residential tool like Crock-Pots. The thing I love the best about Crock-Pots is that you can set them and walk away. In the winter I love making stews, corned beef, braised lamb shanks, osso bucco and soups galore. The other thing I love about a Crock-Pot is using it in the summer. It doesn't give off a lot of heat so it is great for baked beans, chili, barbecue sauce, ribs and pulled pork. This week we will talk about staging the best dishes with crock-pots. This week I will also talk about how to get the most out of your Crock-Pot. Wait until you see my recipe—it is easy and fun!

Friday, February 12, 2010 @ 2:20pm
How to video: Strawberry Tuxedos

Thursday, February 11, 2010 @ 8:09am
Heading into Port

This week we will be featuring a great port wine from Barnard Griffin. Port has to be one of the best ways to finish a meal. This port is made from syrah grapes and has a wonderfully rich, full flavor. Barnard Griffin winery was founded in 1983 and is located in south central Washington. South central Washington is nothing like south central L.A.— instead of gangs they have wineries. It's much more of a peaceful place to be. I recommend a 2 to 3 ounce pour of port after a nice hearty meal. This also goes great with chocolate. The port will cost around $20, but it will stay good after opening because of the high sugar content.

Tuesday, February 9, 2010 @ 8:52am
Chocolate Covered Bacon?

Did I get your attention? Well that is what I was trying to do. This week we are exploring the wonderful art of chocolate. I will bring in my pastry chef and make sure he talks slow so he doesn't lose you. We will be talking about the difference between white, dark, semi sweet, milk, and Nestle. He will also share with you buying tips on the best chocolate in the world, and the worst. Can you tell the difference? We will taste in the studio to tell you if the expensive stuff is really worth it.

Friday, February 5, 2010 @ 2:14pm
Lobster and Steak in One Neat Package

This recipe is a little out there, but trust me it is so good. Here I combine my two favorite things in the whole wide world: filet Diane and baked lobster.

Steak Diane Stuffed Lobster
Serves 2 Lovers

1-2 pounds Live Maine Lobster
1 T Canola Oil
1-8 oz Filet Mignon, cut into chunks
Salt and Pepper to taste
1 cup Mushrooms, quartered
1 T Dijon Mustard
1 tsp Shallots, sliced
1 Clove Garlic, minced
1 cup Red Wine
2 T Veal Demi Gold

CHEF'S NOTE: Demi gold is the closest thing you can get to a traditional demi glace. You can find it at Metropolitan Market or Whole foods.
1 Cup Water (this will offset the demigold)
1 cup diced Tomato
1 T Butter
Squeeze of 1/2 a Lemon

  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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