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CHEF'S BLOG - REDONDO BEACH by Gabe Cabrera, September 2010 REDONDO BEACH - September is still technically summer until the 22nd, but I can't help feeling fall coming upon us, so I decided to offer preparations this month that reflect both seasons. I'll feature two grilled wild salmon preparations this month, one a summery version and the other a reflection of autumn. The first is glazed with barbecue-bourbon sauce and then crowned with a salsa of grilled corn, jicama, carrots, cilantro and basil. This presentation includes Yukon Gold mashed potatoes. The second is simply grilled salmon with hazelnut butter and served over rice pilaf made with wild rice, wheat berries, long grain rice, barley, vegetables, fresh herbs and chicken broth. This preparation includes seasonal roasted vegetables. In another local fish dish, I'll be searing Alaskan halibut with a crust of roasted macadamia nuts, panko breading, fresh Italian parsley and black sesame seeds. It's topped with tangy papaya salsa and presented on coconut red jasmine rice surrounded by scallion coulis.
For dessert, it's apple season again! Our Granny Smith Apple Tart is a crisp and flaky crust filled with apples cooked with butter, cinnamon, sugar, cream, walnuts and Yukon Jack. The tart is served à la mode with cinnamon-caramel swirl ice cream. View my latest market sheets and be sure to make a reservation today. On September 14, I'll visit my friends at Salty's on Alki for the ninth annual Cooking with Class charity event. This year I am teaching my class how to prepare my famous bay shrimp and bay scallop ceviche. I highly recommend that you attend this educational and fun event, all for a great cause. Visit seattledining.com/cwc for more and to make reservations. Lastly, be sure to check out our new Build Your Own Bloody Mary Bar at our Sunday Brunch, pictured here. It's a great way to add bling to your life. August 2010 REDONDO BEACH - August is by far the best month for me to get my hands on fresh Northwest seafood like king salmon, Alaskan halibut and albacore tuna fished right off the Oregon Coast. This, in addition to all of the local, ripe and ready fruits and vegetables available, it's a chefs' nirvana! Lately I've received several requests to put one of my dishes back on the menu here at Salty's at Redondo Beach. So, back by popular demand, I will be running my Romano-Asiago Halibut during the month of August. The halibut fillet is lightly encrusted with a mixture of Parmesan and Asiago cheeses and panko breadcrumbs, and then seared until golden brown and crisp on the outside and moist and tender on the inside. Served over creamy mashed potatoes and local asparagus, the dish is finished with a classic beurre blanc sauce and garnished with fresh chives. If you stopped by to see my demonstration at The Bite of Seattle last month, you know that I featured this same versatile preparation with jumbo tiger prawns instead of halibut. The dish is so popular that I decided to put it on my menu as part of our "Just for the Halibut" seafood festival this month. Speaking of grilled tiger prawns, I'll be featuring them on my menu with a Spanish twist, slathered in a guajillo and garlic-infused olive oil. Guajillo is a dried Mexican pepper with smoky, sweet and spicy flavor. The prawns will be served over jicama-cactus slaw made with nopales, jicama, red and yellow pepper, sweet onions, Roma tomatoes and cilantro. Nopales are the edible "pads" of the prickly pear cactus that is very popular in northern and central Mexico. They're also beginning to gain in popularity in The States, and I think you'll find their texture and flavor quite appealing! Please come and enjoy our wonderful Puget Sound view, excellent service and great food at South Seattle's best waterfront seafood restaurant while the heat is on and the decks are open! Peruse my Redondo Beach menus then make your reservation today. July 2010 REDONDO BEACH - Please join me and Seattle's celebrity chefs for The Bite Cooks! as part of the Bite of Seattle on Friday, July 16 at 3:00 p.m. I'll demonstrate one of my favorite summer dishes at this year's "Bite," which is one of Seattle's top food festivals of the year. You'll have to come and see my performance to find out what I'll be cooking up! See www.comcastbiteofseattle.com/article_read.php?articleid=196 for more. To celebrate summer, each Sunday throughout the month of July I will add new items to our already spectacular Sunday Brunch Buffet at Redondo, the premiere South Seattle waterfront seafood restaurant. Don't be surprised if you find asparagus and grilled corn salad, potato salad, macaroni salad, cucumber and tomato salad, tortellini and fresh mozzarella cheese, summer slaw with coriander vinaigrette, crisp potato skins, bratwurst with all the trimmings, barbecued baby back ribs, fruit cobblers and strawberry tarts. I can go on and on, but I think you get the idea. My Sunday brunch is going to feel like a summer picnic! Fresh seafood dishes will reign supreme on my July Market Sheet menu, including Pan Seared Oysters served with cocktail sauce and chipotle aïoli, and Seared Halibut served atop smashed potatoes and jumbo asparagus surrounded by sun-dried tomato pesto beurre blanc. Of course wild salmon will be on the menu, and grilling is the way to go in July for this iconic Northwest fish. You'll see two new preparations on my July Market Sheet. The first is topped with pico de gallo and served with smashed potatoes and watercress vinaigrette. The other will be topped with braised fennel and dehydrated grape tomatoes tossed in a red wine vinaigrette and served over summer succotash. This preparation is garnished with potato hay - julienne potatoes fried to a crisp golden brown. Peruse my Market Sheets then make a reservations today for South Seattle's best waterfront seafood restaurant. June 2010 Welcome to June at Salty's at Redondo Beach, where we're serving fresh wild fish and beef, too, at our South Seattle waterfront seafood and steak restaurant. For starters, you simply must try my Barbecued Kalbi Kabobs, which is my take on a traditional Korean dish of marinated skirt steak with pineapple, sweet mini peppers and green onions. You can come in and enjoy this dish at both lunch and dinner service. I've got two incredible sandwiches to tempt the lunchtime crowd out on our Funshine Decks.™ First, I'll be using fresh tuna in my Crunchy Tuna Melt that's topped with bacon, melted cheese and tomato and served with crisp golden fries. For all you beef lovers out there, you'll go crazy for my Half Prime Rib Dip featuring thinly shaved tender prime rib with crispy onions and Swiss cheese, served with a Caesar salad and beer-battered fries. Or, opt for the whole sandwich for just a couple dollars more! Served at lunch and dinnertime, our "Walk The Cedar Plank" wild salmon is the first of two wild salmon dishes I'll be serving on my Market Sheet this month. The fish will be oven roasted on a cedar plank and glazed with the first fresh local peaches of the season. It's served over a bed of sautéed pea tendrils and topped with Nueske's bacon jam. At dinner, I'll offer a wild Alaskan salmon fillet grilled with herb-infused oil, topped with julienned preserved lemon rinds and tomato concasse and served atop smashed potatoes surrounded by avocado vinaigrette. Also coming out of Alaska, my Simply Supreme Halibut is a beautifully seared and roasted halibut fillet served with dill crème, smoked paprika-infused oil, asparagus and smashed potatoes. This month's featured dessert includes my favorite spring pairing: strawberries and rhubarb. We're making a Strawberry Rhubarb Tart with a crisp and flaky crust. It's served à la mode with a bright and fresh mint sauce. See my Market Sheets online. See, there are plenty of reasons to stop in to South Seattle's favorite waterfront restaurant this June. So don't be a stranger - the funshine decks await you! May 2010 May has finally arrived and that means one thing for Salty's chefs: Copper River King Salmon! Honestly I dream about preparations to offer my guests and wake up to take notes in the middle of the night so I won't forget! In one of my dreams, I came up with a slaw that is a wonderful accompaniment to this one-of-a-kind salmon. I guess that shows you how important and exciting this time of year is. I am hoping to get my hands on Copper River salmon in mid-May. In the meantime, I have two excellent fish preparations that I'll feature on my Market Sheet, and one springy dessert. My "Passion" Albacore Tuna is a center-cut tuna fillet done two different ways: seared rare with blackening seasonings for an appetizer, and then seared rare with smoked sea salt for an entrée that's served over passion-habañero vinaigrette with spring slaw and sticky rice. My Grilled Halibut with garlic-Guajillo (a Mexican dried pepper) pepper-infused oil is served over cactus-jicama slaw and crowned with a roasted jumbo tiger prawn. Lastly, my favorite seasonal fruit combination is presented in a Strawberry and Rhubarb Tart served à la mode with vanilla ice cream, mint sauce and strawberry sauce. On Thursday, May 13, I'll serve cocktail prawns at the grand opening of the new Seattle Southside Visitor Center. Although the event isn't open to the public (sorry), you'll want to visit their new digs. "Our new Visitor Center offers a larger space with much greater visibility for the vast majority of travelers visiting the area," says Katherine Kertzman, Director of Seattle Southside Visitor Services. "We are now located just steps from the Seattle-Tacoma International Airport, the new Link light rail station and thousands of hotel rooms." Seattle Southside Visitor Services is the official tourism department for the cities of Tukwila, SeaTac, Kent and Des Moines located at 3100 South 176th Street in the City of SeaTac, Wash. Visit www.seattlesouthside.com for more. Hope you can join me for "Wine, Women, WOW," an evening of wine, shopping and fun presented by Kent Downtown Partnership. It's at ShoWare Center in Kent on Friday, May 7 at 6:00 p.m. and I'll serve Salty's World Famous Seafood Chowder. Your event ticket includes a wine glass, two wine/cider drink tickets, and the first 500 ladies will receive a goodie bag. Purchase tickets at www.showarecenter.com. Ticket prices increase to $35 on show date, so purchase early and save! (Must be 21 or older.) April 2010 Catch Our Wild Salmon BBQ And Erath Wine Event on Thursday, May 6th, 5-8pm Only $24.95
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.
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: Redondo (253) 946-0636 March 2010 Have you ever dined at Salty's at Redondo in March? Imagine yourself in our dining room experiencing the best seafood, steaks and service in the area while enjoying an incredible view of the Olympic Mountains, with the waves crashing beneath our decks and birds all around. You may even see a seal or two. This is paradise in the early spring, so please join us for an evening, lunch, or brunch to indulge all of your senses! Here are some of my featured dishes in March: For my Wild Coho Salmon preparation, a fresh fillet is grilled with herb-infused oil and glazed with ginger barbecue sauce made with Hoisin (a sweet and spicy Chinese sauce), rice wine, garlic, ginger and lemon juice. The salmon is crowned with peanut salsa made with sweet peppers, green onions and cilantro, and served over mashed potatoes surrounded with beurre blanc. We'll garnish it with barbecue sauce. I'm also doing a delicious Grilled Albacore Tuna steak, which is grilled with ginger-infused sesame oil and served over sticky rice and asparagus. The grilled tuna is drizzled with wasabi aïoli with Ponzu sauce on the side. Ponzu is an Asian blend of soy sauce, seaweed, lemon, ginger, rice wine and lime leaves. The dish is garnished with daikon sprouts, radish, pickled ginger and wasabi-infused sesame seeds. Last but not least, in March I'm offering a beautiful dish of Seared Sea Scallops, offered at lunch and at dinner. The scallops are seared, and then laced with beurre blanc and a Cabernet glaze. Inspired by the coming of spring, I'll serve them over creamy leek risotto and asparagus. I'm also participating in some fun events this month, including the Poverty Bay Wine Festival on March 6 and 7 where I'll cook to raise funds for the Des Moines Rotary Club charities; please visit www.dmrotary.org for more. And don't forget my class at the Bayview School of Cooking in Olympia on Thursday, March 25 from 6:00 to 8:30 p.m. Enjoy Bay Scallops and Bay Shrimp Ceviche over Corn Tostados, Romano Asiago Cheese-Crusted Halibut and Roasted Spring Vegetables with complementary wine pairing for $65. Visit http://www.bayviewschoolofcooking.com/schedule3.html for details. February 2010 REDONDO BEACH - For me, Valentine's Day has always been the first sign that spring is coming, so I adore this holiday. Plus I love to see my restaurant packed with couples celebrating. This year my Valentine's menu has several aphrodisiac appetizers, salads and entrees to choose from, like Pacific oysters, sea scallops, live Maine lobster, Dungeness crab, and Nebraska corn-fed prime steaks - these sure are the foods that I love! All of February my Dinner Market Sheet will be focused on shellfish for our "Be Shellfish, Eat Me" Festival. Some of the dishes include Dungeness Crab-Stuffed Mushrooms; Wild Coho Salmon with amandine butter, Yukon Gold mashed potatoes and asparagus; Golden King Crab legs steamed and tossed in drawn butter with garlic roasted red potatoes, winter vegetables, papaya-mango chutney and more drawn butter; and a One-Pound T-bone Steak Dinner with creamy roasted garlic mashed potatoes and winter vegetables. See my menus at Saltys.com. I have been invited to teach a cooking class at Bayview School of Cooking in Olympia on Thursday, March 25. It's exciting - I'll be teaching thirty students how to prepare two of the most popular dishes at Salty's. The students will be preparing the dishes along with me in this hands-on class. Many of you have asked me for these recipes that I will be demonstrating - here's your chance to get them. They're also found in Salty's "Simply Fresh" cookbook, which will be for sale at the school. The class is 6:00 to 8:30 p.m., and of course you'll get to enjoy what is prepared, including Bay Scallop and Bay Shrimp Ceviche with Tostadas, and then Romano Asiago-Crusted Halibut with Spring Vegetables. I'll bring Salty's White Chocolate Mousse Cake to wrap up the evening. So, if you are interested in having lots of fun and being my student, contact the Bayview School of Cooking at (360) 754-1448. The cost is $65. Make your reservation early since they have limited spots available. I would love to see you there! Visit www.bayviewschoolofcooking.com for more on the school. January 2010 REDONDO BEACH - Salty's chefs have crab on the brain since January features another month of our Crab Festival. Read all about it in the Good Times Blog in January. Here I'll tell you about four spectacular finned fish dishes I'll be preparing. First off, let's talk salmon! My wild Coho salmon fillet, grilled with herb-infused olive oil, is served atop braised spinach and asparagus. On the side, you'll find red potatoes simmered in a flavorful chicken broth with shallots, apple cider vinegar, tarragon and Dijon mustard. This dish will satisfy those hungering for a comforting, straightforward winter dish. You know I always like to throw in at least one Asian-inspired preparation and this month it is an albacore tuna steak. The tuna is grilled with ginger-infused sesame oil and served on ginger-jasmine rice. It is presented with ponzu sauce, fresh radish, daikon sprouts and pickled ginger. Wasabi-cured sesame seeds and a drizzle of wasabi aïoli garnish the plate, spicy and delicious! Alaskan Ling Cod is back! This time it is encrusted with porcini mushrooms and lemon, then seared until crisp on the outside with a moist and flaky interior. We smother the fillet with creamy roasted mushroom ragout and serve it over Yukon Gold mashed potatoes with seasonal vegetables. A garnish of Roma tomatoes and fresh chives add freshness to finish the dish. Well, okay, I guess I can't resist including crab in my blog this month after all! My Hawaiian Mahi-Mahi is a succulent fillet filled with cheesy crab stuffing - a combination of crab, mushrooms, herbs, Swiss and Parmesan cheeses, macadamia nuts and spinach. The fish is lightly breaded with panko, which you probably know by now is a Japanese-style breadcrumb, and roasted. It's finished with beurre blanc and served over rice pilaf and asparagus. So, come visit us in January to catch the tail end of our Crab Festival,
or sample the delicious finned fish offerings that I'll be serving
up at Salty's on Alki Beach! View
my menus.
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My Seafood Neptune is a new take on surf and turf. It includes Alaskan cod, wild salmon, bay scallops - with mushrooms representing the "turf." It is served over a chive potato cake and asparagus, and then smothered with sherry-lobster cream sauce with balsamic glaze. What a feast!
SEATTLE 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. 
Erath 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!
