|
this week » |
Chocolate Dipping |
Tuesday, February 9, 2010 @ 8:52am
Chocolate Covered Bacon?
Did I get your attention? Well that is what I was trying to do. This week we are exploring the wonderful art of chocolate. I will bring in my pastry chef and make sure he talks slow so he doesn’t lose you. We will be talking about the difference between white, dark, semi sweet, milk, and Nestle. He will also share with you buying tips on the best chocolate in the world, and the worst. Can you tell the difference? We will taste in the studio to tell you if the expensive stuff is really worth it.
Friday, February 5, 2010 @ 2:14pm
Lobster and Steak in One Neat Package
This recipe is a little out there, but trust me it is so good. Here I combine my two favorite things in the whole wide world: filet Diane and baked lobster.
Steak Diane Stuffed Lobster
Serves 2 Lovers
1-2 pounds Live Maine Lobster
1 T Canola Oil
1-8 oz Filet Mignon, cut into chunks
Salt and Pepper to taste
1 cup Mushrooms, quartered
1 T Dijon Mustard
1 tsp Shallots, sliced
1 Clove Garlic, minced
1 cup Red Wine
2 T Veal Demi Gold
CHEF’S NOTE: Demi gold is the closest thing you can get to a traditional demi glace. You can find it at Metropolitan Market or Whole foods.
1 Cup Water (this will offset the demigold)
1 cup diced Tomato
1 T Butter
Squeeze of 1/2 a Lemon
1) Fill a 2 qt pot 3/4 full of water. Bring to a boil with 1 teaspoon of kosher salt.
2) While waiting for water to boil, fill a large bowl (big enough to hold the lobster) with ice water.
3) Place the lobster in the boiling water and cook for 4 minutes. Pull out and place in ice water. Pull the claws off, crack slightly with a knife and return to the boiling water for an additional 7 minutes.
4) Cut lobster down the middle, clean under running water and then place in a casserole dish.
5) In a large saute pan add the oil and turn up to medium high heat. Season the filet chunks with salt and pepper then sear until golden brown. Pull out of pan and set aside.
6) Place the mushrooms in the pan and cook until golden brown then add mustard, shallots and garlic and cook for 3 minutes. Add wine and cook until no alcohol is left. Add demi gold and 1 cup water and let simmer.
7) Once reduced, toss in the filet and the tomatoes.
8) Stuff the lobster head cavity with the steak mixture and then season the tail with salt and pepper. Place the butter over the lobster and squeeze with the lemon.
9) Place on lower part of the oven on broil and cook until golden brown.
10) Pull out of the oven and enjoy.
Thursday, February 4, 2010 @ 6:46am
Not Only Good Onions: Walla Walla Wine
Amavi Cabernet is my feature this week. Wow, what a great wine! It is from the heartland of Walla Walla and goes really great with steak and does not overpower lobster. Amavi is a combination of the Latin words for love (amor) and life (vita). In 2007 Wine Enthusiast gave this wine a 91, calling it a "gem." The wine will cost you around $27 a bottle. We will also feature a few other wines that will be great for V-DAY.
Tuesday, February 2, 2010 @ 1:58pm
A fight to the death
This week we are discussing the love shared between lobster and filet mignon. Valentine's Day, or (as we call it at Salty's) V-Day, is coming and what a perfect match. This is the one day when your love can order whatever it is he or she desires and, well...you just put it on the credit card. I will be grilling the airwaves with filet mignon facts. Where does it come from? Why is it so expensive? Who orders it-mostly males or females? Plus, I'll offer some cheap alternatives that will help you, GULP, not bring out that credit card. I will also Dive deep into the subject of lobster. Which ones are good? Where are the deals? How to cook it right? Why can it get so tough? These are difficult questions, but with my tips hopefully it will only be the questions that are tough.
Friday, January 29, 2010 @ 10:33am
EXTRA EXTRA, Read All About Crispy Chicken
Have you ever had extra crispy chicken? Well it is my goal to ruin that for you. When you try my fried chicken recipe you will see exactly what extra crispy is and everyone will love you for it.
Extra Crispy Chicken (Fried)
Serves 4
1 whole chicken, broken down into 8 pieces
4 cups All-Purpose Self-Rising Flour (very important)
1 cup Wondra Flour
1 cup Panko Bread Crumbs
1 cup Corn Flakes, Lightly Crushed
1 tablespoon Garlic Granules
1 tablespoon Onion Granules
1 tablespoon Chili Powder
1 tablespoon Salty’s Seasoning Salt
1) Mix together all ingredients except the chicken and then place the mixture in a paper bag.
2) Once ready to dredge, place the chicken pieces in the paper bag and shake the heck out of it to thoroughly coat.
Chef Jeremy’s Fried Chicken Tips:
1) Soak your chicken in buttermilk overnight. The natural bacteria in buttermilk will break down the meat and helps the flour to stick to the meat.
2) Fry at 350 degrees F and only fry 2 pieces at a time.
3) Place on a wire cooling rack when done frying so the chicken does not get soggy.
4) Serve with pickled jalapenos or my favorite hot sauce, Crystal. (Which is also great on Cheez-Its.)
Thursday, January 28, 2010 @ 11:23am
Tequila 101 Class Starts Sat. 12-1pm
Tequila makes me crazy…wait, I said that wrong. I am crazy about tequila. There, that sounds a lot better. This week we will be diving into the different types of tequila. We will talk about blanco, reposado, and anejo. A quick lesson: Blanco is the white stuff and the most smooth. Then the repasado is aged slightly, and the anejo is aged for a long time. We will also discuss the little hidden drink called Mezcal. Does anyone want some worms?
Tuesday, January 26, 2010 @ 8:57am
Are You Yella McFly?
Sorry I had to do it—this is a famous quote from the movie Back to the Future. This week we will be talking about organic, free range, frozen and all the other intricacies of chicken, the most consumed meat in the United States. I have eaten this amazing bird a zillion different ways, but I always find another recipe I have never heard of. My favorite is to barbecue chicken, but that is not going to work in these cold months so I will be giving you my fried chicken recipe instead.
Friday, January 22, 2010 @ 6:39pm
The Best Surf and Turf: Bacon and Prawns
Bacon Wrapped Prawns with Chipotle Aioli
Serves 2-4
12 (21/25) peeled and de-veined prawns
6 slices of bacon
12 toothpicks
1 cup canola oil
1 cup Chipotle Aioli for Dipping (Recipe Follows)
1) Heat a large fry pan to medium high heat.
2) Wrap the prawns with bacon and secure with a toothpick.
3) Add the oil to the pan and then add the prawns. Fry until crisp.
CHEF’S NOTE: If the prawns are not covered in oil then flip after 5 minutes.
4) Place on a paper towel to blot, then serve with the chipotle dipping sauce.
Chipotle Dipping Sauce
3/4 cup Mayonnaise
1 teaspoon Minced Garlic
Squeeze of 1/2 a Lemon
1 teaspoon Ground Coriander
1 Chipotle Pepper in Adobe Sauce, Minced
Salt to taste
Mix all ingredients and taste. If you would like it hotter, add more chipotle peppers.
Friday, January 22, 2010 @ 6:33am
Don't Let the Pig Takeover
No, I am not talking about the overweight relative that will not stay out of your kitchen during the holidays, I am talking about Lagniappe Syrah by Gramercy Cellars.
This is a great wine that you have to try before you leave this world. The wine is amazingly full of flavor and just makes your mouth say, "More please." The wine was started by a master sommelier that worked at some of the finest restaurants in the world. The wineries idea of making great wine starts with their passion for great wine. The price of this wine will be a little higher (around 30+ dollars) but goes phenomenally with the smoky bacon. Syrah really holds up to the smoke of the bacon so it makes the experience of eating a lot better.
Tuesday, January 19, 2010 @ 10:02am
Dig on Swine
The easy pleaser of any cook out is bacon! This has to be the most flavorful meat in the world. Bacon is used across the world in many different cultures but it is eaten the most in the United States. In the U.S. we produce more the two billion pounds of bacon each year. This week we will dive into real bacon, like the smoky stuff we all know, and "fake stuff," like those Canadian bacons. We will also talk about Kevin Bacon, pancetta bacon, and baconnaise. Yes, I have to talk about it.
You'll find Jeremy McLachlan in the kitchen at Salty's on Alki most days and on KTTH 770 radio every Saturday. Chef Jeremy became the Executive Chef at Salty's on Alki in Seattle at the age of 30. Training in French culinary techniques and working with local ingredients, McLachlan helped build Salty's on Alki as one of the top 100 independent restaurants in the nation. McLachlan also helped win many awards like the International Five Star Diamond Award. Contact Chef Jeremy
Copyright © 2010 Bonneville International. All rights reserved.
