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CHEF'S BLOG - SEATTLEby Jeremy McLachlan, Thursday, December 31, 2009 @ 10:29am
Tuesday, December 29, 2009 @ 2:05pm Monday, December 28, 2009 @ 9:09am
Crab Fritters 1) Mix all the dry ingredients thoroughly. Red Pepper Remoulade 1) Mix all ingredients together. Wednesday, December 23, 2009 @ 7:37am This week I will be taking the day after Christmas off. I know it is
hard to hold back the tears, but you will make it through these hard
times, I swear. I will be offering a couple of tid bits of knowledge
on my blog. Everyone loves crab cakes and there is a great reason why.
Well, I say try something new and go for crab fritters. These succulent
tasties are like a savory crab doughnut. If you love crab, and you love
doughnuts, then why not mix the two? They are also a lot easier to make.
All you do is make a batter and then fry them. Then you top them with
finely ground sea salt, and ah so good. 12/21/09 How do I spend My Christmas... Oh yeah, and the best thing ever, Tamales. This is a family tradition that is assembled in November at my parent’s house. Now if you have ever had a Mexican Tamale you might think you know what I am talking about, but you are wrong. This traditional recipe has been skewed over the years to help out the Gringo (American) pallet. It is done with a ground pork and beef that is mixed with salt, onion juice, onions, cayenne pepper and salt. They are formed into logs then place them on top of a mash made with beef stock and white cornmeal. The tamales are then formed together with foil and frozen until Christmas Eve. I was always known throughout the years of putting down 8-12 of these little guys every Christmas Eve. They are like a fine beer or wine. The flavor changes every year and it all depends on how much champagne my uncle has while he is making them. Christmas Eve is not over yet. Next we travel to my wife’s side of the family, which is a night of wonder and amazement. The wonder is: me wondering how I am still awake at 3:00 A.M. The amazement is: how all 30 people are still awake with me. First is Aunt Kim and Uncle Tom’s where we have sausages and beers. Then we go to Aunt Charlene and Uncle Pat’s and have light appetizers and coffee (gotta keep going). Next stop is back to Nick and Nancy’s (my parent in-laws) for a buffet table of salads and appetizers. After this we will finally go over to Aunt Mary and Uncle Dennis to finish off breakfast with scrambled eggs and biscuits and gravy. The gravy is made by my father in-law and it is bone-smackin’ good. The night will finally be over and everyone will go to bed around 3:00 a.m. The tradition started with Midnight Mass. The family lived so close together that they would walk from house to house. Early morning on Christmas day I will arrive to my parents house where I fix them eggs benedict. We have a brunch and then open presents. We then go out to my Aunt Bobby and Uncle Gary’s house where we have the traditional clam dip and cheese balls from H.E.A.V.E.N. No acronym I just wanted to spell it out. We then finish Christmas day with a round of Bunko where everyone gets a prize. I think my aunt just loves giving and this is her way to get everyone something. Saturday, December 19, 2009 @ 8:30am Christmas Pudding 1) Soak the currants in Brandy and half the Apple Cider for 30 minutes.
Soak the bread Slices in other half of the Apple Cider. Hard Sauce Brandy Sauce Friday, December 18, 2009 @ 5:31pm Divinity 1) Line a cookie sheet with aluminum foil and then spray it with nonstick
pan coating or rub with canola oil lightly. Wednesday, December 16, 2009 @ 10:40am 'Tis the time when all is well…oh heck, who are we kidding?
Christmas is a nightmare! Well why not relax with us this week. Friday , December 11 This week I will be sharing my crab macaroni and cheese recipe. This one is really easy to make and the kids love it without the crab. I like anything with crab in it. Crab Macaroni and Cheese 1) Heat the precooked pasta in the Cream Base. When it’s hot,
add the white cheddar and Gruyère. Fold in the crab. Cream Base Heat the heavy cream and then stir in the cheese and finish with the salt and white pepper. Breadcrumb Topper Thursday, December10 5—Snow Cap Ale from Seattle’s famed Pyramid Brewery. www.pyramidbrew.com 4—Elysian Pumpkin Ale from Seattle. www.elysianbrewing.com 3—Kris Kringle from McMenamins Brewery. (You will have to find a McMenamins for this one!) www.mcmenamins.com 2—Jubelale from Deschutes Brewery in Bend, Oregon. www.deschutesbrewery.com 1—Listen in to find out my favorite beer! Now I can hear it already—you think I am biased to Portland beers.
Well you can look at my beer belly for proof of my commitment to them
all. I just wish they could make one calorie free. Tuesday, December 8, 2009 @ 2:09pm This week we are talking about the best thing in the Northwest: Dungeness
Crab. I know that I am going to make a few salmon lovers and oyster
connoisseurs mad, but too bad. King Crabs are also amazing creatures. But if you want fresh King Crab,
good luck, because almost all King Crab is cooked as soon as the boat
hits the dock. Then they go into deep freeze for storing. The most interesting
thing I have heard about King crabs is that when they migrate, they
join hands, wait, paws, no, claws, or legs, and form a big ball. Then
they roll across the ocean floor. Friday, December 4, 2009 @ 7:57am
Matt's Osso Bucco 1) In a large fry pan heat the olive oil to medium heat. Thursday, December 3, 2009 @ 9:33am
Tuesday, December 1, 2009 @ 1:54pm
December 2009 SEATTLE - Happy Hollandaise! This time of year is so exciting here at Salty's because of the festive transformation that we undergo. The nutcrackers lining our dining rooms are really fun to look at, each one is so different, kind of like you and me.
In honor of crab season, I want to tell you about my homemade cocktail sauce. Why buy the stuff in the store when we have a cocktail sauce at Salty's that is the best you can find in a jar? But, if you would like to make your own cocktail sauce, I have a simple recipe for you. You'll love our new Tea
Time Menu at Salty's on Alki. We're serving it Monday through Friday,
2 to 5 p.m. for $23.95 per person or $12.95 for children, which includes
your choice of Queen Mary Teas, Chef's selection of cookies and petits
fours as well as sandwiches. Queen Mary Tea is exquisite loose-leaf
tea served in linen sleeves. Selections range from mellow and delicious
to vibrant aromas and flavors. Queen Mary Tea is a hard one to find
at your local We have a new dessert menu coming next week, December 10. We are taking traditional holiday desserts to a new level with our Santa's Brûlée Bombe, "I Am Dreaming of a White Christmas" in Hawaii, Christmas Pudding and a Candy Cane Sundae. We really capture the holidays at Salty's restaurants and I can't wait to see you here! Saturday, November 28, 2009 @ 9:09am
Ben’s Boisterous Bloody Mary Friday, November 27, 2009 @ 7:12pm I was thinking of all the great things you can do with leftovers. I want to give you a recipe that didn’t taste exactly like Thanksgiving food. So I decided to share with you a chili recipe that I love. Chili is a great way to get protein and fiber without too many pots and pans getting dirty. This recipe is made in a crock pot but you can do it on the stove top if you do not own one. Chef’s Turkey Chili Tuesday, November 24, 2009 @ 2:10pm
Friday, November 20, 2009 @ 10:44am
Thursday, November 19, 2009 @ 10:37am
First Trick: I like salt-water brine on my turkey. I do 1/4 cup kosher salt, 1/2 cup brown sugar and 8 cups water. I will brine the turkey for 24 hours. Completely submerge the turkey in the brine. Next question... How the heck do you brine your turkey if there is no room in your fridge? 1) Get a bucket and place the turkey in it. Second Trick: I love stuffing but I do not stuff the bird with traditional bread stuffing. What I like to do is stuff the bird with fresh herbs, shallot and garlic. The fresh herbs I like to use are rosemary, thyme, sage, parsley and bay leaves. When the bird cooks, all the herbs will permeate through the turkey and give it a fantastic flavor. Third Trick: Cover that bird while it's cooking. This was the best trick I did last year. I covered the bird in cheesecloth while it roasted. You can find cheesecloth at your local hardware store, I prefer True Value. You just cover the turkey with 3 thin layers of cheesecloth and then baste it normally. The skin browns evenly and it holds in the moisture of the turkey. Tuesday, November 17, 2009 @ 2:31pm
Friday, November 13, 2009 @ 3:00pm
Thursday, November 12, 2009 @ 9:48am In my career as a chef, I have been making risotto for years. I have always used this rice called Arborio. It is the staple rice for making risotto around the world except for one place, the risotto capital of the world: Italy. But I found this rice called Carnaroli rice, and it is amazing. If you are going to make risotto there is no substitute in the world. This week I am going to give you a recipe for risotto with mussels.
Tools for Success Ingredients 2 tablespoons olive oil Finishing: 2 tablespoons butter
On this weeks show, I am trying to have some fun with the topic. We
are working with mussels and Brussels. Thursday, November 5, 2009 @ 8:10pm This week I am bringing in the big dawg, the produce guy for one of the biggest grocery distributors on the west coast: Food Services of America. You have probably seen their trucks roaming around the Seattle streets. We are going to talk about all the little tid bits of knowledge surrounding citrus fruit. Here I give you my preserved lemon butter that is fantastic on grilled oysters: Preserved Lemon Butter
Tuesday, November 3, 2009 @ 2:28pm This week we are talking about citrus. I make a joke because I think there is a certain Hollywood star that looks like she sucks on lemons before each one of her movies. HINT: A very famous actor told her this in one of her movies: 'You had me at hello.' It is so funny that this is the time of year when citrus really starts to take off. Citrus season is in the fall because it isn't as hot in Florida and California where most citrus fruit we consume is grown. It is perfect picking for these great wonders of the world. My favorite citrus that comes along this time of year is the Meyer lemon. Meyer lemons are like regular lemons only they are sweeter and have an amazing citrus finish. I use preserved Meyer lemons year round in my restaurant. These lemons are so great on fish, chicken or veggies. Preserved lemons are found in Moroccan cooking, but are very versatile to cross over to other cuisines. The company that preserves the lemons that I use is called Mustapha's, and you can find their lemons in high-end grocery stores. Here is a link to Mustapha's brand goods. He also carries amazing olive oil. November 2009
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My Aunt always says shoots in shinola so every time I here Deschutes
I think of her. She is from Minnesota, don’t cha know, and I guess
it is a common saying out there. I am featuring the ever lasting, best-known
porter in the stores. Black Butte Porter is a very well balanced beer
that has a nice rich flavor. It is easy to drink and is moderately priced.
I would say around 8 bucks a sixer. If you drink too much and argue
with someone just say it like my Aunt Connie would… Oh, PEW DA
DOO
This
week I am talking about Braising. This delectable cooking adventure
takes two things, Time and Low temperature. I like to do a lot of my
braising in a crock-pot. I like to just set it on a low temp and let
it go all night long. Have you ever had the best braised lamb shanks
in the world? Have you ever had Lamb Shanks? My mom hated lamb, so one
year I pulled a dirty trick on her and said it was beef and she said
it was the best beef she ever tasted. Then… I told her the truth.
Luckily my mom is very forgiving and now she will have lamb. I will
also give you ideas and tips on exactly how to make braising work. There
is no meat to tuff for me.
I
always remember divinity from my childhood, light, fluffy, and creamy.
The hardest thing about making this candy is making sure that it's dry.
Yeah, no humidity in the Northwest, right?. This confection was almost
the demise of my mother’s Christmas candies year after year. She
kept on trying, and you had to love her dedication. Here I am making
up for the dry turkey comment that I made in the my Thanksgiving Blog,
well, kind of.
We
are going to talk a little about different holiday candies, and James
(my pastry chef) will be talking about tempering chocolate. This is
a great way to make clusters, chocolate bars, and other goodies. We
will also be taking over the world of Christmas candy with easy recipes
that will help you dazzle the family. You do not have to give us credit
either. Tell your family you came up with the recipe in a dream. If
you make perfect divinity, they will come.
This
week we will be talking about beer. I love winter beer—it makes
me feel cozy inside. I am going to give you my top 5 winter seasonal
beer choices:
This
is my opinion and I am sticking to it. The Dungeness cCrab is an amazing
creature. Now Dungeness Crab. It is only indigenous to the West Coast,
but there is some talk of them being found on the East Coast, too. The
crabmeat is 10 times tastier than any other crab around the world. I
think a close second to the Dungeness is the King Crab.
We
are featuring Matt's Osso Bucco. This is a traditional Christmas Italian
dish from Matt's Childhood. The recipe is so great and is a labor of
love. If you look at the picture and you will see the white running
through the meat. This is cartiladge and needs to be broke down. The
Osso bucco is the shank (Shin) of the veal.
This
week I am bringing you a sparkling cider that is really, truly, fantastically,
amazingly great. Can you tell I like it? This knocks the other stuff
out of the park. The other stuff I am talking about rhymes with fartanellis.
You will have to dig a little to find this sparkler. I suggest going
to your local wine shop and they should have it. The brand name is Roland
and the name of it is Sparkling apple and Currant Cider. I love this
stuff because it is not to sweet so it is easier to drink. You can find
it around 10 bucks.
This
week I am chatting it up with Matt Vannini. He is one of my closest
friends and has been in the Restaurant Business for years. This week
we are talking about Christmas dishes from around the world. We will
explore the different dishes form the different countries that celebrate
Christmas. What a better way to spice up your Christmas dinner then
getting a few different dishes. You could even get little flags and
put them in the dishes so your family knows where they came from. Just
for the record… I am this crazy all the time.
Our "You Crack Me Up" Crab Festival is kicking off, and this month we're featuring a basket full of Dungeness crab legs. You can get a pound for $24.95 or a half-pound for $12.95. I personally feel that Dungeness is the best crab in the world because of its phenomenally sweet flavor. Plus it's caught right here off the Washington coast. My second favorite is the king crab, which is native to Alaska. The king crab is the one you see on the TV show "Deadliest Catch." Yes, they are monsters! The coolest fact that I know about the king crab is how they migrate: They form into a giant ball by hooking legs and then they roll across the ocean floor. Now that's cool!
grocer.
If you are out and about and want a close second, I recommend Harney
and Son's Paris Tea. I have a cup every morning! 
This
week I am featuring a Bloody Mary to knock your socks off. Your belt
is probably loosened from the Thanksgiving feast, so why not get those
socks knocked off? It is my fabulous bartender at Alki’s Bloody
Mary mix. Why did I choose Bloody Mary you ask? When I think of leftovers
I think of stews and what not. Well, Bloody Mary mix always tastes better
after a couple of days sitting in your fridge.
So
you have Thanksgiving leftovers coming. Yes I know thanksgiving is not
for a couple of days, but why not get a plan together. I love having
leftovers of turkey, gravy and cranberry sauce. I always recommend making
a lot of gravy. There is nothing worse than having leftovers and no
gravy to pour over it. I recommend getting some extra chicken broth
at the store and making a big batch of gravy. Now I am going to go a
little weird here but trust me it is great. Try making pancakes with
turkey and gravy the next day. The sweetness of the pancakes and the
gravy goes so well together. Think bacon and maple syrup.
For
Thanksgiving we were inspired to talk about Beaujolais (Boo-Sjah-Lay)
wine. The wine is named after a region of France known for…you
guessed it…growing wine. The reason why I selected this wine is
because it is very fruit forward, easy to drink, and inexpensive. Tim
O’Brien, the best wine sommelier in the world, suggests Chateau
Thivin a producer of Cote de Brouilly. Don’t worry; I am going
to have to write this down also. You can find a wide arrange of these
wines at your local wine shops. The wine needs to be served slightly
chilled and Tim says a Northwest windowsill in November is the best
temperature. Tim also suggests staying away from Beaujolais Nouveau
and sticking with Village or Cru.
This
week I am talking turkey. I want to give you some tricks to make your
turkey taste great for Thanksgiving.
This
is one of my favorite holidays. There is something about stuffing, turkey,
gravy, your mom’s favorite side dishes, and pumpkin pie. This week we
are going to talk about turkey techniques. I want to make sure I give
you the keys to make a great turkey dinner. I remember the years and
years of dry turkey at my house where we needed two to three gallons
of gravy per pound of turkey (sorry mom). Last year I made a turkey
dinner that turned out excellent, and now I am here to help you as much
as I can. There are many ways you can cook a turkey: fry, barbecue,
de-bone, brine, smoke or bake. I am sure I am missing one, so if you
have your favorite add it in the comments and we will discuss on the
show on Saturday.
The
question is, "What goes with mussels and brussel sprouts?" Well I got
it right here: Columbia Valley Gew?rztraminer. This little gem has achieved
over 90 points in Wine Spectator for the last three years. It matches
so well with the mussels because of its subtle sweetness and softness
on the palate. If you don't believe me then give it a try yourself.
Columbia Winery is the most well known winery in the state of Washington.
They make tons of different wines and this has to be one of my favorites.
The winery is located in Woodinville, so it is not too far of a drive.
Here is their website if you want to check them out, or even go out
for a 
Northwest
Mussel Risotto
When I was younger I loved Jean-Claude Van Damme movies,
and he was known as the muscles from Brussels. So now I am pairing mussels
with Brussels sprouts. Mussels are a love them or hate them kind of
food. Brussels sprouts are the same way. So why not pair these two together?
We will be having a very special guest from Ritrovo, purveyors of fine
Italian foods, in the studio. 
How
a chef cooks a turkey at home.
When I first met my
wife I really never ventured into the sparkling wine arena. Now that
we have been married for a WHOLE year. I know long time huh? I am in
love with sparkling wine. Every time I drink it I think to myself where
have you been all my life? Once I accidentally said it out loud. Luckily
it was just my wife and I enjoying it so she thought I was talking to
her.
So I gave it a try. I ate 4 dozen raw oysters then wandered around
in a haze. My head was spinning out of control and I was saying things
I never thought I would ever say. So as far as I am concerned oysters
are an aphrodisiac. I put them to the test and if you do not believe
me them give it a try yourself. It could have been the ice-cold beer
I used to finish each oyster or the actual oysters themselves. Oysters
are at their peak this week. Once the waters get cold the oysters really
start to live to their full potential.
This week we will have my pastry chef James Gibson here to help you
with your Halloween treat ideas. He is going to talk a little about
caramel apples. He will give the technique of how to make caramel and
the different uses of the wonderful confection. I will be featuring
a Pumpkin latte. I know that Starbucks makes the best pumpkin latte
but this one is very good, plus no long line.
1 onion chopped
This week we are talking about classic Halloween treats. Yes it is
that time of the year where we dress up in silly outfits and cut loose
for a day. I love Halloween but since I have aged it has lost its luster.
I still dress up and go door to door but they just will not give me
any candy?!? Maybe this year I will shave my beard and try to pass for
a 12 year old.
me but I think Wayne has a great radio voice. We talked all about
mushrooms on Saturday and I decided to show you a picture of the lobster
mushroom we talked about. These precious gems are only around for a
few more weeks so grab them up at your local farmers market. The thing
I like the most about lobster mushrooms is there meat like texture.
I think they are the vegetarians equivalent to a steak. You can slow
roast them in a little vegetable stock and Worcestershire whole and
they are amazing. These are definitely the prizes of our local forests
this time of year.
WOW we had a fun time last Saturday. Up above is a picture of me last
time I went razor clamming. As you can see by the picture; make sure
to dress warm. Chef Jeff and I had some great calls with questions on
Saturday. I really loved the talk about campfire cooking. I am working
on a video blog showing you exactly how to make the hobo stews I talked
about. We also had a caller after the show was over named Ted. He explained
how you can put biscuit dough on a campfire stick and roast it over
the fire until crispy. You can fill the hole that the stick makes with
butter or jam.
This
week we will have Jeff Maxfield from Sky City Restaurant in the space
needle. Arguably the second best view in Seattle. Right next to a little
restaurant called Salty's on Alki. We are going to discuss Chowder.
Clam Chowder. YUMMMMM. Here I am going to give you my chowder recipe
so you can make it at home and then critique my recipe writing skills.
I think I'm better then Rachel Ray Oh Yeah I think I can, I think I
can.
The
leaves are starting to turn, and doesn't the Pacific Northwest look
beautiful this time of year? This week our show is going to be called
"My hands are so clammy" We will be chatting about the different types
of clams you can find in your local grocery stores. I chose clams because
this is the absolute best time to get clams out of the sound. They are
like Eskimos they like the cold weather. We will be discussing razor
clams, manila clams, hard shell clams, soft shell clams, and even geoduck
clams (pronounced GOOEY-DUCK).
year. They have to make sure the population of razor clams does not
get diminished, we want our grand kids to be able to dig for razor clams.
What a fun show!!!
I had so many callers with questions Saturday it made me a happy camper.
I did not get to all my root vegetable knowledge so I am going to blog
it here. The root vegetable is one of my favorite vegetables. I like
that you can get most root vegetables all year long and they range in
flavor so dramatically. Think of a sweet potato versus a garlic clove.
My favorite potato
to use is the Yukon. They are very versatile and have a great clean
potato flavor. The other great thing is when you are making mashed potatoes
you do not have to peel them because the skin is thin and very etible.
I also like to use fingerling potatoes. These beauties are called fingerlings
because they are shaped like an old witches boney finger. They come
in all varieties like, banana, red and purple. Purple potatoes will
add color to any dish and they taste great. They are a little more mealy
then a Yukon but you can apply them in any recipe calling for potatoes.
We
are almost to that special day where I am going to talk about root vegetables.
These are some of the best things to come from the earth. We will be
using these in a couple of recipes and if you have any questions I want
you to 
Chef's
Roasted Garlic Mashed Potatoes
Radio
Host Jeremy McLachlan, aka Executive Chef at Salty's on Alki, always
focuses on what's fresh and in season throughout the year, from wild
salmon to veggies straight from the farmers' market. Topics range from
cheese and wine to exotic spices, seasonal seafood and tips to steak
perfection. It's news you can use, like how to make cooking a kick in
the head! 
I was walking around the local farmers market and I started to realize
there are no freakin' tomatoes around. Once I came to this realization
I screamed ARRRRRR. I think the couple walking next to me thought I
was a pirate. Yes the vegetables that we use in our household 30% of
the time are no longer locally grown. 
If 
you've
heard a familiar voice on the radio lately, you're right, it's me! I'm
guest hosting a cooking show on 770 KTTH, Saturdays at 1 p.m. Although
cooking will always be my first love, it's a lot of fun and I'm beginning
to learn the tricks of the trade. Tune in and listen for me, or better
yet, call in and ask me a cooking question. Last week I gave out my
delicious recipe for Rainier Cherry Compote, which goes great with wild
salmon. 
Chefs
love August. Yes, it's hot, but this is shaping up to be the best Seattle
summer in a long time, which means an excellent produce season. We are
getting local squash, peppers, onions, beans and berries, and I just
visited Puget Sound Nursery Services in Snohomish, the farm where we
get our heirloom tomatoes. (Visit 
Look
at this photograph of a fabulous green zebra tomato! Many thanks to
Mike Locking, owner of Shawn's Produce, who keeps us in touch with the
local farmers of Washington State. 
Hope
you can join me Thursday, June 4, at FareStart for Guest Chef
night when I’ll work with students to create a delicious three-course
meal for only $24.95. You probably already know about 
Not
only does this dish taste delicious, but also it looks phenomenal, well,
just look at this photo! 
While
we usually launch our Halibut Festival with halibut cheeks perfectly
pan-seared, this year we're doing something different. We will slowly
braise the cheeks in a saffron lobster stock until they are tantalizingly
tender. Then we will serve those gems atop Roasted Pepper Polenta, Fennel
and Tomato Salata for a Mediterranean flair. That's all "chef-speak"
for what will arrive on your plate - a chill-chasing meal, more like
a stew, on a soft and creamy polenta foundation then topped with House-Made
Fresh Ricotta - yes, we make it ourselves!
First
Stop (Cocktail)
Second
Stop (Appetizer)
Third
Stop (Soup)
Fourth
Stop (Salad)
Fifth
Stop (Light Entrée)
Seventh
Stop (Main Course)
Eighth
Stop (Dessert)
Last
Stop (Coffee)
