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SEATTLE AND PORTLAND'S BEST WATERFRONT SEAFOOD RESTAURANTS |
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CHEF'S BLOG - SOUTH SEATTLE by Gabe Cabrera, December 2009 REDONDO BEACH - Salty's at Redondo Beach is the place to celebrate life's special occasions. I guess you could say your life is our celebration! With the holidays upon us, we have even more reason to pull out all the stops. The common theme on our new Market Sheet menu for the holidays is seafood, fish and more seafood! You'll see that most dishes combine fresh fish and seafood on the same plate so that you get the best of both worlds. Here is a preview of the seasonal preparations that my chefs and I are pleased to prepare for you in December: Our Seafood Neptune is a feast of fish with both garlic-roasted Coho salmon and Alaskan lingcod, plus bay scallops and mushrooms smothered in sherry-lobster cream sauce and laced with balsamic glaze. We'll accompany this celebration of the sea with a chive potato cake and asparagus. Oscar-Style Mahi Mahi is my take on the classic dish known as Veal Oscar. It was originally created for King Oscar II of Sweden over a century ago, but my dish is a more modern version substituting one of my favorite fish for the veal - hey, this is Salty's after all! A fillet of Mahi Mahi is grilled with herb-infused olive oil then crowned with Dungeness crab and a creamy tarragon Béarnaise sauce. This decadent dish is served over steamed red potatoes and asparagus - the traditional accompaniment prepared for the king. As you can see, I've planned indulgent seafood and fish dishes to make the holidays special at Salty's. Please view our menus online. I wish the best to you and your family this holiday season and invite you to make reservations today and celebrate your life with us at Redondo Beach.
November 2009 REDONDO BEACH - The leaves are falling and the air is crisp, but I have several new menu items to warm your soul this November. Classic Northwest Seafood Stew is at the top of my list of autumn comfort foods, Salty's style. We take onions, celery, fennel, red peppers, green peppers and garlic and "sweat" them in canola oil. This means that we gently sauté these vegetables in the oil at a lower heat. Next, we add diced tomato, red wine, spices and fish broth. In goes the seafood and fish - mussels, clams, wild salmon, Alaskan lingcod and Dungeness crab - and we let the vegetables and broth stew, slowly. The stew is finished with a bit of butter and a splash of sherry and man is it good! In another great autumn preparation, we take three very large sea scallops, generously seasoned, and sear them in butter. Meanwhile, we pan-sear a risotto cake made with mushrooms, garlic, shallots, tomato, green onions, Parmesan cheese and Italian parsley. Risotto is an Italian short-grained rice that is starchy and creamy when cooked, but we are taking it a step further to develop a crispy exterior and creamy interior. We present the golden brown-seared scallops and risotto cake with a drizzle of sun-dried tomato beurre blanc and steamed asparagus. All I can say is, "yum!" Drum roll please, for my favorite item on my new menu at Redondo - Columbia River Sturgeon. We grill a plump fillet with fresh herb-infused oil then top it with a tasty pumpkin butter, herbs and autumn spices - cinnamon, nutmeg and allspice. This pride and joy is served atop oozy, cheesy scalloped potatoes and asparagus, and garnished with chipotle gastrique. To die for! My menus are always focused on the incredible seafood and fish from the grand Pacific Ocean and the mighty Columbia River, and this time is certainly no exception. Take a look at my menus at Saltys.com including my ever-changing Market Sheets. Fish love the cold-water temperatures, and you'll love their hot preparations at Salty's at Redondo Beach in November! Stop in and see me soon! Beermakers Dinner at Redondo. Save the date Thursday, December 3, for our beermakers dinner at 7 p.m. We will feature beer pairings from the Widmer Brothers Brewery. Watch my blog for the menu! October 2009 REDONDO BEACH - There is a lot happening at Salty's at Redondo Beach in October! Wild salmon is still on the line! I'm doing two savory preparations of the Pacific Northwest's favorite fish on my Redondo Beach Market Sheet. First, I'll grill the salmon and rest it on a bed of fresh herb risotto with beurre blanc sauce. This dish is crowned with vegetables roasted in lemon-thyme butter, and garnished with herb-infused olive oil. The second salmon dish is a succulent, seared fillet smothered with leek and bacon cream sauce and served over Yukon Gold mashed potatoes and asparagus. This is a truly satisfying dish as the weather turns crisp and cool. If you hunger for fresh seafood, you simply must try my Linguine Bucaniera: sautéed tiger prawns, jumbo calamari rings, Manila clams, garlic, crushed red peppers, olive oil, Chablis and vegetable broth all tossed with linguine, grape tomatoes and Italian parsley, then garnished with pecorino cheese. It is an Italian seafood feast in one steaming bowl! Did you hear? I've brought back daily specials at our bar, also fondly known as our Eat, Drink & Be Happier menu. There will be a different featured dish each day of the week. This menu is available daily 2 to 6 p.m. Make your reservations today! September 2009 REDONDO BEACH - In September, my featured dishes cling to the last remaining days of summer focusing on fresh seafood and fish, grilled meat and bold flavors. Entrées this month are all about fish, fish, fish! Starting with Alaskan halibut rubbed with a mixture of porcini mushrooms, thyme, lemon zest, kosher salt and white pepper before it's seared to develop a perfectly crisp crust. It's then smothered with creamy portobello and porcini mushroom ragout, served over mashed potatoes and roasted vegetables and garnished with chives and roasted tomatoes. Sometimes one ingredient is so flavorful in a dish that it isn't necessary to do much else. This is the case with our new wild salmon entrée. The salmon is simply grilled with a mildly spicy - though incredibly flavorful - chipotle butter, and presented over steamed red potatoes and asparagus. A tropical fish like mahi-mahi deserves a hot preparation! This month, I sear it with a sauce of lemongrass, cilantro and yellow curry, laced with Thai sweet chili and beurre blanc, and top it with pickled ginger and scallions. It's served over ginger-jasmine rice surrounded by garlic-roasted vegetables. Starting Labor Day, I'm bringing back daily specials at our bar - also fondly known as our Eat, Drink and Be Happier menu. There will be a different featured dish each day of the week: Ceviche Mondays This menu is available daily 4 to 6 p.m. starting Labor Day. See the menu at Saltys.com where you can also make reservations. August 2009 August is the peak month for summer produce and fish. At the height of both wild salmon and Alaskan halibut seasons, my food will reflect the abundance of these two Northwest icons, embellished with salsas, vinaigrettes, fruit relishes, pickled vegetables and many more refreshing eats for the hottest month of the year. Our diners can expect a feast of flavors, aromas and colors. That being said, the following dishes are some of the many you can expect to see when you visit my restaurant in August: I'll feature two wild salmon dishes this month with two distinctly different cooking techniques. The first is marinated in spiced brine, then crusted with peppercorns and roasted. This process locks in both the flavor and moisture. We'll serve the fish atop creamy mashed potatoes and seasonal vegetables. A drizzle of beurre blanc and garnish of pickled red onion and fresh dill will complete the dish. In another preparation, I'll sear the wild salmon and serve it over mashed potatoes surrounded with watercress vinaigrette. The dish is crowned with a pico de gallo made with radishes, English cucumbers, white onions, watercress and avocado. My featured halibut dish is grilled and basted with chili garlic-infused olive oil then topped with tomatillo and avocado salsa. Steamed red potatoes and asparagus accompany. But the ultimate fish indulgence combines wild salmon and halibut on one plate. The fish are roasted with garlic-shallot butter, laced with chili gastrique (a glaze made with white balsamic vinegar, sugar, paprika and chili flakes), and served with a creamy, crisp leek risotto cake and asparagus, then garnished with pea sprouts tossed in lemon vinaigrette. Also, don't forget to stop by and try the best fish and chips ever (if I do say so myself) at our outdoor fish bar. We use only the best fresh ling cod, breaded to order. I went all out this year, so please check out the Redondo Beach Seafood Bar menu, then come on down to the beach and taste for yourself! Check out my Market Sheets and menus and then make your reservations today! July 2009 With so much fresh seafood available locally-especially the wild salmon species running-and fruits and vegetables coming fresh from regional farmers, July is chefs' nirvana. This time around, my menu will be dictated by the ingredients available now: the freshest greens, berries, stone fruits, beans, herbs, and vegetables of the season. During this month, you can expect to see dishes coming out of my kitchen with fruit salsas, vinaigrettes, relishes, a number of barbecue styles, and refreshing dressings with crisp greens. On the topic of salmon, the first two weeks of July we'll bring in Quinahawk Kings from Alaska. Don't be shy: if you give us a call to make your reservation, tell us to put a serving of Alaskan wild King salmon aside just for you. For my lunch and dinner menu, the Copper River sockeye will be replaced by Coho salmon either from the Kuskokwim River in western Alaska or the Snow Pass in southeast Alaska. As the catches come in, my menu will change. Freshness is key. On the menu, look for two preparations of wild salmon. In one dish, I take the salmon fillet and simply grill it with herb-infused oil, and serve it over creamy Peruvian mashed potatoes surrounded by Riesling vinaigrette and basil-infused olive oil. For the second dish, the salmon fillet is grilled and basted with a watermelon barbecue sauce made with raspberry vinegar, molasses, tomato, onion, brown sugar, and Bourbon. It's then topped with grilled corn salsa, and served over Chipotle mashed potatoes for a spiced-up version with big bold flavor that stands up to this flavorful fish. With all the fresh salmon available to us, it may be easy to forget that we are still in the midst of halibut season, so I'll be creating a few fresh halibut preparations too. For instance, I'll roast halibut fillets with sweet and tart sun-dried tomato butter, and serve them with summer risotto and asparagus. This plate will be garnished with tender watercress tossed in tomato vinaigrette. The contrast of the sun-dried tomatoes with the fresh tomatoes in the vinaigrette creates a delicious combination. So come to Redondo Beach and enjoy stunning views, excellent food and friendly service. Take advantage of the sunshine, and dine on our funshine decks while sampling my new café menu. See my menus and make reservations today! Don't miss Federal Way Symphony garden tour July 18. The
Federal Way Along with Pacific salmon and wonderful Alaskan halibut available to us in the Northwest in June, I'm delighted to offer you Blue Marlin, a delicacy caught in Hawaiian waters. A migratory species that passes through the Hawaiian Islands twice a year, they are among the fastest fish in the ocean and use their spears to slice through dense schools of fish. Known for putting up a tremendous fight when hooked, these marine monsters are sacred to sport fishers. Generally caught during the spring months, they make for extraordinary eating. In June, I'm serving it as a center cut steak grilled with lemon-vermouth butter sauce and, just like a steak, we'll ask you what temperature you prefer (it's best medium-rare and will seem dry at higher temperatures). My dish is topped with a salsa made with sweet green peppers, onions, cilantro, virgin olive oil and balsamic vinegar, and it's served over creamy mashed potatoes and local asparagus. Big Yum! My special June dish of wild salmon is grilled and basted with soy-miso sauce and topped with tropical fruit salsa made with grilled pineapple, lychees, cantaloupe, honey dew, cilantro, red sweet peppers, tomato, cumin and crushed red peppers to add a little heat. This salmon preparation includes sticky rice, green onions, and toasted sesame seeds. Big Yum again! My special June dish of Alaskan halibut is pan seared, laced with truffle oil and topped with pea sprouts tossed in lemon juice. It's served over creamy risotto, local asparagus and grilled Portobello mushrooms. Yes, another Big Yum! I'm pleased to announce my first ever drink recipe, The Molten Passion Fruit Martini. This unique drink is made with my special habanero-passion fruit recipe infused with Grey Goose vodka. Get into Salty's and ask for seating on our Funshine Decks - the weather has been extraordinary and you'll want to enjoy my Molten Passion Fruit Martini while you soak up the shine. Make your reservations today. Halibut - The Fish That Keeps On Giving! We are also introducing the first of the season's wild salmon! I have been able to secure a mere ten pounds of fresh wild Alaskan king salmon every day for just fifteen lucky guests!!! I prefer this fish simply grilled with fresh herb-infused olive oil, served over Yukon Gold mashed potatoes and local asparagus. While spring is dominated by salmon and halibut we also offer many other tempting dishes, one being my own ceviche with a South-of-the-Border zip. Enjoy my ceviche on our sun-drenched deck and in our lively café, paired with your favorite beverage, and drink up our stunning South Sound waterfront views. Rain or shine each day offers a different experience to indulge our senses. Make reservations today or call us at (253) 946-0636. Coming off a double-win at the "Best of Federal Way" awards - one for Best Seafood and one for Best Sunday Brunch - I could not be more proud of our Redondo Salty's team. The contest means a lot to us as it's the word of our neighbors, the readers of the Federal Way Mirror. A big thank you to our loyal fans for helping us hold onto those titles for ten years running! See www.pnwlocalnews.com for all the winners. We are going to continue to keep our guests happy with a batch of mouthwatering dishes that you just can't get anywhere else. Watch for our new lunch and dinner menus mid-April. The big news today is fresh Alaskan halibut. As I said last month, halibut is my favorite fish and the first few weeks of the season this fish is at its best. This year the fish is coming in tender and moist and the price is lower than last year - which means lower prices passed along to our diners! Halibut landing on our tables comes from outside Juneau, Alaska, by the Taku River, where it spills into the ocean at the U.S. Canadian boarder. Small artisan boats go out and catch our fish fresh daily so you can enjoy the best and the freshest halibut dishes on our ever-changing lunch and dinner Market Sheets. In April we will simply grill halibut with an herb-infused oil. Then we will put the fish over mashed Peruvian potatoes and top the whole dish with kumquat butter with an added dash of chili gastrique made with white balsamic vinegar. The sweetness of the potatoes and the freshness of the kumquats and herbs is an experience not to be missed. Make reservations at Saltys.com today and if you can't make it into Salty's, find the recipe above and try it at home. Easter Brunch at Redondo Beach: We are pulling out the stops with our over-the-top brunch from 8:30 a.m. to 7 p.m. Surely, you will not want to miss the lovely spring days at Salty's at Redondo where it feels like you can dangle your feet in Puget Sound from the dining room in the shadows of the majestic Olympic Mountains across the water. Please see our Easter Brunch menu then call (253) 946-0636 for reservations. Like many people in the Northwest, I know it's spring when halibut season starts. Don't tell the salmon lovers, but I prefer halibut. Its mild taste gives me an endless palate for preparations and complimentary flavors. I can go wild creating a fresh group of recipes to honor the flat fish that is king of our Just For The Halibut Festival this month. Being a fish with a mild and sweet flavor, halibut is great grilled or pan fried. It serves as the star, with a mild marinade or gentle rub of herbs and spices providing the supporting cast. With cooking, like so many good things in life, inspiration for halibut recipes comes from many places. For me, bright ideas come from the cooking style I've grown up with and learned from my family. I also draw on my experience as a young cook, learning from a fabulous Japanese chef who was my teacher and mentor. These two inspirations have given me two outstanding halibut dishes to offer you during our Halibut Festival. Garlic, crushed red pepper, tomatillo, cilantro, lime, avocado are all flavors I grew up with. Using a garlic-infused olive oil and a fresh salsa, I have created Tomatillo Avocado Grilled Halibut. Sitting here at the Redondo Beach restaurant enjoying this not-too-spicy dish with a slight lime tang, you could almost swear you were South of the Border! I have long been inspired by my mentor's passion for Thai-style cuisine. Curry, lemongrass, cilantro are just a few of the complimentary essences that explode with flavors in our Thai Halibut. The halibut is brushed with a green curry and lemongrass marinade before being pan seared. Each halibut fillet is served atop ginger jasmine rice, crowned with spring-fresh peapods and dished up with a classic beurre blanc sauce and a drizzle of sweet Thai Chile sauce. Some say the devil is in the details, but in the case of our Thai Halibut the angel is in the details. The dish is garnished with Daikon sprouts and pickled English cucumbers that we make right in our Redondo kitchen for the freshest flavor. It is spring, after all! And, spring is fleeting. Before we know it, the season will be a memory. So come to Redondo in March to explore my flavor inspirations and celebrate the season of halibut. Visit www.saltys.com/seattle_south/menus.asp where you'll find my lunch and dinner market sheets and menus kept up to date. Go to www.saltys.com/reservations or call us at (253) 946-0636 for reservations. January 2009 Hope you have a Happy New Year! With Valentines Day celebration coming soon I am working on a menu designed to melt any lover right here at Redondo Beach!!! Here is a peak of some of the seafood and steak Valentine dishes we'll feature: Wild Salmon I'll have the Redonod Beach Valentine's Day Menu posted soon at http://www.saltys.com/seattle_south/menus.asp and then give me a call soon and will personally save a spot for you in my restaurant! And in case you haven't heard there is quite a buzz going on in The Redondo Beach Café-Bar at my restaurant, from 3 P.M. until supplies last I have these great food specials for you: Margarita Monday with a taste of my ceviche only 6.99 And we offer excellent happy hour libations – see http://www.saltys.com/seattle_south/menus/Seattle_South_HappyHour.pdf So come on down to Redondo Beach – just south of Seattle and
north of Tacoma in Des Moines – and celebrate life with us!!! |
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