I can’t walk by a lavender bush without pulling off the flowers and rubbing them in my hands (just check for bees.) Lavender plays many rolls in the world including being the flower most used for cooking. There are many ways to use lavender in your cooking whether it is to crust a lamb chop,…
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
CADO, CADO, CADO
The title of my blog this month is a nod to my youngest sons first word, CADO. Before he could muster up the name dad or mama he was screaming for more avocado. CADO! The avocado does not fall far from the tree because it is also one of my all-time favorites. As a chef…
The Cure To Your Problems
Preservation of food dates back to the beginning of man. It was a necessity for survival. Now-a-days our curing process is used for flavor first and preservation last. Most staples in our daily diet are preserved like cheese, bacon, pickles, and alcohol. Fish takes well to a good cure especially salmon. My favorite ancient way…
The Growing Bitterness in America
There are 5 basic tastes when you eat or drink: sweet, sour, bitter, salty and umami. In my travels I have seen different cultures gravitate towards certain flavors, the tartness of kimchi or sauerkraut lets you know that Germans and Koreans like their sour flavors. In China or Japan umami tastes reign with the use…
Hidden Secrets on Cooking White Fish
One of the most consistent praises we get at Salty’s is how well we cook fish. We have mad fish cooking skills because we cook a lot of it. This year Salty’s restaurants will cook over 7,000 pounds of Halibut. This month I am giving you my hidden secrets on how to cook this amazing…
I am not a shrimp! I am a Prawn!!!
From a Chef, the MMMM…. of culinary sayings is the difference between prawn and shrimp. Yes, they are all classified as shrimp but prawn was brought to you as a marketing tool. I love the naming difference because it truly gives me an idea of how to buy the right stuff. The word shrimp conjures…
Johnny Apple Seeds Nightmare
Being from the great state of Washington we have our share of apples. We have figured many different ways to prepare this amazing fruit. My favorite is is all natural vinegar. I feel that the average cook does not use vinegar enough in their cooking. I use it to balance almost all my dishes. I…
