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Don't Beet Me

Tuesday, March 9, 2010 @ 10:10am
I Swear I Didn't Tell a Soul

Give me a beet. Get it, like that Janet Jackson song? This week we are exploring the wonderful world of beets. These are amazing vegetables, and we are going to show you the true diversity of the beet. We will talk about how to make drinks out of this crazy root. We will be having a very special guest on this week—a true beet head—our produce guy will be here to tell you all about this wonderful plant. We will also be talking about the effect of this warm weather on the beet crop this year. Get your questions ready and we will be ready to answer them.

Friday, March 5, 2010 @ 9:54am
I Am Cookoo for Coco Prawns

Coconut Prawns:
24 ea. 21-25 ct. prawns, peeled and de-veined
4 oz. All-Purpose Flour
1 cup Tempura Batter (Find a recipe made with beer!)
2 cups Coconut Flakes (I recommend Baker’s or Tender Fresh brands)

Method:
1. Butterfly the prawns so that they lay flat when open.
2. Toss with flour until completely coated. Dredge in tempura batter.
3. Coat with coconut flakes pressing the prawns flat. Best if rested for 2 hours before cooking.
4. Fry in canola oil at 375 degrees until light golden brown.

Thai Chili Sauce:
1 cup Chili Sauce
1/2 cup White Wine Vinegar
1 tsp. Minced Garlic
1 T Chili Flakes
1 T Tomato Paste
4 oz. Sugar

Method:
Combine all ingredients and refrigerator until needed.

Thursday, March 4, 2010 @ 1:17pm
Move Over Gnome

Every week our traveling wine reporter, Doc, is out and about trying to find you the best wines in the states. He travels more than that gnome from Travelocity. TRIVIA: In which movie did the traveling gnome first appear?
Doc has spent most his life on radio, playing in bands and tasting great wines. Here is his website if you want to check it out. He is a great addition to my show and I love having him here for comic relief. This week Doc has traveled to the wonderful Kiona vineyards, which has to be one of the best-for-your-buck wineries in Washington. He will be discussing all the wines they have to offer and we might get a brief interview with the winemaker. Hopefully they will let Doc in because last time he almost drank ALL the wine they had.

Tuesday, March 2, 2010 @ 9:54am
Size Does Matter

This week we are exploring the wonderful world of camarones—that means prawns in Spanish. What is a prawn? What is a shrimp? I know these are questions that have plagued you your whole life. Well, this Saturday you will finally get a good night sleep. We will be discussing the taste difference between various sizes of shrimp…or are they prawns? We will also discuss the best way to prepare these little guys and I will be giving you Salty’s classic recipe. I want to tell you what it is so bad, but you will just have to wait. Okay, I can’t wait…we are talking about coco prawns! I am really bad at keeping secrets.

Friday, February 26, 2010 @ 1:10pm
Get rid of winter chills with a Chili Rubdown

This featured recipe is a great one to have in your back pocket. Are you tired of dreary weather? I sure know that I am. Well take a trip to Hawaii one night without paying for airfare. This is the easiest salsa you can make. If you want, you can add any fruit in place of the. I also recommend making the salsa a few hours before eating so all the flavors come together—like that Beatles song.

Chili Rubbed Mahi with Mango Salsa
Serves 2
1 T Canola Oil
2 (6 oz) filets of Mahi Mahi
1 T Chili Rub (recipe follows)
Mango Salsa (recipe follows)
1) Heat a small frying pan to medium heat. Add oil and season fish with chili rub.
2) Sear mahi on either side for 5 minutes per side.
3) Place on a platter and top with the salsa.

Chili Rub
1 tsp Ancho Chili Powder
1/4 tsp ground Coriander
Pinch ground Cumin
1/4 tsp Onion Powder
Pinch Garlic Powder
1/4 tsp Kosher Salt
1) Mix all of the ingredients together.

Mango Salsa
1 Mango, diced
1/2 Red Onion, diced
1 Jalapeno, seeded and minced
1 bunch Cilantro, chopped
1 Lemon, juiced
Salt to taste
1) Mix all of the ingredients together.

Thursday, February 25, 2010 @ 10:40am
Did I Spill Something on Mai Tai?

We will be diving into the reasoning why a mai tai tastes good in Hawaii and tastes horrible in Seattle. I think it has something to do with the rain in Seattle or the flowers and heat in Hawaii. Jeremy P.I. is on the case, so please do not worry. What is in a mai tai? Well thanks for asking. It has two different types of rum in it: light and dark. You start with light rum, creme de almond, triple sec, sweet and sour and pineapple juice. You then float the top of the drink with Meyer’s rum. It is said that the mai tai was created at Trader Vic’s in Oakland, California. Hmm.

Tuesday, February 23, 2010 @ 11:27am
I can't say goodbye so I will just say ALOHA

For those of you who do not know what the heck I am talking about, aloha means hello and goodbye in Hawaii. It is a great way to keep people guessing when you are at a party. Act like you are walking to the door and say aloha then walk past and get a drink in the kitchen. We are exploring the wonderful state of Hawaii, and will examine each fish that comes from there and I will be talking to a Hawaiian fish guy about the biz. We will talk all fish from mahi mahi to ahi ahi...I mean, ahi. We will also discuss some island favorites like poi, loco moco and the lovely mai tai.

Friday, February 19, 2010 @ 11:29am
The 3-hour Tour, WAIT...I Mean 2-Day Stew

This is an example of Crock-Pot cooking at its finest. Wait for it; trust me it is worth your time. You can start this stew before bed and have it ready for dinner the next day.

2-Day Stew
Serves 4-6 People
2 pounds cubed Stew Meat
1/2 cup All-Purpose Flour
1/4 cup Canola Oil
2 (32 oz) cans Low-Sodium Chicken Broth
2 Beef Bones, roasted in a 350 degree oven for 1 hour (optional)
2 Bay Leaves
1/2 tsp Dried Thyme
1/4 tsp Celery Seed, whole
1/4 tsp Fennel Seed, whole
1/2 cup Red Wine Vinegar (VERY IMPORTANT)
6 Garlic Cloves
1 Sweet Onion, roughly chopped
1) Heat oil in a large frying pan.
2) Dust the meat in the flour and then sear until golden brown.
3) Place all ingredients into Crock-Pot and place on low heat.
4) Get some rest.

The Next Day:
1 pound Carrots, large chop
1 pound Celery, large chop
1 pound Fennel Bulb, large chop
1 pound Whole Baby Potatoes
1 pound White Mushrooms, quartered
1/2 cup Wondra Flour
Salt to taste
1) In the morning BEFORE YOU MAKE YOUR COFFEE, add the veggies and flour to the Crock-Pot.
2) Now it is okay to drink your coffee.
3) Cook until the vegetables are soft and then season to taste with salt. It should be done around dinnertime.

Thursday, February 18, 2010 @ 12:23pm
Not Ka-mi-akin

Hey guys, guess who's coming to the party? Kamiakin Red Wine blend. Once you try this you won't say, "Not Ka-mi-akin," because it is fantastic. Red wine blends are getting very popular. It is not the cheap house wine anymore. My sommelier Tim O'Brien says that it takes a true craftsman and a great winemaker to make a wonderful red wine blend. This has to be one of the best out there. Sheridan Vineyard makes Kamiakin wine. The winery is laid on 76 acres of land in Yakima Valley. Scott Greer is the owner and winemaker and he is self-taught. The wine is around $15 a bottle and is well worth trying. http://www.sheridanvineyard.com/

Tuesday, February 16, 2010 @ 8:17am
That's a Crock

People think I am crazy. I am a chef and I love using a residential tool like Crock-Pots. The thing I love the best about Crock-Pots is that you can set them and walk away. In the winter I love making stews, corned beef, braised lamb shanks, osso bucco and soups galore. The other thing I love about a Crock-Pot is using it in the summer. It doesn’t give off a lot of heat so it is great for baked beans, chili, barbecue sauce, ribs and pulled pork. This week we will talk about staging the best dishes with crock-pots. This week I will also talk about how to get the most out of your Crock-Pot. Wait until you see my recipe—it is easy and fun!

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