At the end of summer I always get a chill that is not induced by the cold weather. The chill comes from raw excitement for all the amazing local seafood starting to come around the markets. One of the most under appreciated catches is the amazing albacore tuna off the Oregon coast. Albacore is wild…
Author: Jeremy McLachlan
"My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk. If you have any questions about cooking, feel free to e-mail me at chef@saltys.com. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy Website: www.facebook.com/Cheftalkwithjeremy
Pucker Up Butter Cup!
You will ALWAYS find one ingredient in my professional and home kitchen; the god of the citrus world, the amazing, tart and delicious lemon. I use lemons in almost all my cooking and cocktails. Sometimes I overuse it in a gin and tonic and then give a little spritz or zest to brighten up soup.…
Finish Your Dish with Delish
This month we are talking about those little greens that fancy chefs finish their dishes with. These greens are packed with flavor and nutrition according to my cohort Kathy Kingen. So what actually is a micro green? It is a sprout of lettuce, herb or even vegetable. The flavor that comes off these micro greens…
Smoke Before Fire: Cooking With Wood
I have been cooking with wood for a large part of my career. Over the past 7 years I have really gone into the nuances of smoking meat with our partner restaurant Pecos Pit. Smoke is an ancient technique that was used for preservation, tenderizing and flavor. Smoking is also a regional sport using local…
Halibut But But
Halibut has to be my all time favorite white fish and is great for the not-so-fish-friendly person you are entertaining. I call halibut a “beginner fish” because it’s not oily and does not have an overpowering fish quality like most. I always ask the non-fish eaters out there if they like chicken strips. When they…
Hit My Spears One More Time!
I love all spears; Britney, Excalibur and my all-time favorite ASPARAGUS! The earthy delicate vegetable is amazing this time of year and grown locally in Eastern Washington. Asparagus comes in many different varieties like, standard green, pencil, jumbo, purple and white. Each type has amazing virtues that need to be handled properly. Below are my…
Go Greek/Go Healthy
I am like most of you and have given myself a very strict New Years resolution through the month of January. I am currently counting the days down until January is over and am wondering why I picked a month that has 31 freakin days in it!!! NOTE TO SELF: next year pick February. I…