Kitchen Talk

Picked a Pickled Pepper

Picked a Pickled Pepper

If Peter Piper has chosen to pick a pickled pepper then I am following his lead. My blog this week leads you into some great recipes on what to do with peppers. You may enjoy sweet or hot peppers but to make them truly ZING, pickle them. Below I will show you a quick easy
Fragrance and Flavor

Fragrance and Flavor

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,
CADO, CADO, CADO

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

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

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

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!!!

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

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
Your Pom-4-Granate Salad Fix

Your Pom-4-Granate Salad Fix

Pomegranates are little seeds of absolute deliciousness. The acidity in these little jewels makes your palate sing for more.. Pomegranate has gained loads of popularity over the years in POM juice. The health benefits of pomegranates are astounding and you can read more about them from my gal pal Kathy (kathy’s blog). Pomegranate mollasses is
Preserving Salmon

Preserving Salmon

What do you do with all your salmon you have caught or bought? I have been cooking salmon for the better part of my life and no matter what sauce I pair with it or how I cook it, if it is not handled properly it can be trouble.