A Cook & Garden, Together In The Pacific Northwest
Tired of the same old burger routine? Here’s a super-simple idea to add to your burger repertoire. Just a few simple additions changes shrimp into an irresistible supper. The burgers are rich with shrimp, thick, and juicy, with just a touch of lemon and green onion. After they come off the stove, they get slathered with a homemade tartar sauce to jazz up the whole works. Add the bun of your choice, a fresh tomato, and go to town.
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Summer is here in all it’s glory. Gardens are bursting, tans are forming, and cold desserts and beer are always on the menu. The first glimmer of sunshine always sends me straight to the grill, and that translates into it being it high time to make some Limoncello chicken. This is not your ordinary lemon chicken – we’ve got the ultimate lemon infused marinade, but that’s not where this story ends. An after-grilling generous drizzling with a creamy lemon vinaigrette that has both Limoncello and the juice of grilled lemon halves takes this one over the top. Heaven on a barbecue…
Our first trip outside of the continental US was to Jamaica, many years ago. I had never travelled much outside of my home state and was used to the whole ‘white picket fences’ and ‘everybody has a television’ kind of life. This trip changed all that, and it also brought on my very first case of over the top culture shock. I had never seen such poverty in my life, and I couldn’t figure out how everybody could be so darned happy when many lived in plywood sheds with tin for a roof – but that all became clear very shortly after we arrived. In fact, I think it must be nearly impossible not to be happy there. It is a magical, beautiful, and peaceful place, and the people there could not have been more friendly. The food was incredible, with seafood fresh off the boat every day, and amazing tropical fruits (and drinks by the way) that I’ll never forget. One of my favorite dishes was Jerk Chicken, and here’s my attempt at trying to recreate it at home. The term ‘jerk’ means the meat is either dry rubbed or wet-marinated in a hot spice mixture that includes hot peppers, cinnamon, nutmeg, thyme and allspice, among other things depending on who is doing the cooking. It is typically cooked over a wood fire to ensure that irresistible smoky flavor. Traditional Jerk Chicken is made with Scotch Bonnet peppers, but I am a total baby when it comes to anything spicy, so I just used a nice big pinch of red pepper flakes. If you prefer to live on the wild side, please feel free. As we say in Jamaica, “No problem”.
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Grilling season is upon us, and I’d love to share one of my favorite ways to serve grilled salmon. I love the smoky flavor of grilled salmon but have to admit the thing I love best about this is entire endeavor is the fresh mango and lime sauce. This sauce has it all – rich and creamy mango, a kick of lime, and just the right balance of salt. Better yet, you can make it in five minutes. It’s also one of those recipes where you are completely in the driver’s seat. More lime? Add more. More salt? Go for it. Want to spice it up with some sriracha? You’re driving. Drizzle this beauty on grilled seafood or chicken, serve alongside fresh or steamed vegetables, or eat it with a spoon – it’s that good. I’ve also dreamt up a coconut rice to go along with the fish, that made with Jasmine rice, and flavored with coconut milk, unsweetened coconut, and lime, and chives. It’s always a good strategy to make sure you manage to accidentally on purpose get some of that mango sauce mixed in too. Aloha!!
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These simple tarts are super-easy, delicious, take nearly no time at all, and make you look like you’ve been to cooking school in France. Here we offer three choices, so make one, two or all three. Or combine everything on to one tart. Or make up your own toppings – it’s fun! The filling is chock full of the rich nuttiness of Gruyere cheese, the creaminess of ricotta, and the soft tang of mascarpone. Highlight with some fresh herbs & lemon zest and look out! Note: This recipe makes two large tarts, or four smaller ones. Feel free to get crazy with whatever toppings you can think of – after all, it’s your tart now.
I developed this recipe about three years ago in an attempt to feed my mom, Neeners, back to health after a bout with the flu. Neeners is a drama queen, and she had pronounced “My tastebuds are dead. I may never eat again”. Sure.
Neeners is 88 years old, strong as an ox, and is on the go all day. She has no sympathy for anyone who is injured or otherwise under the weather, and her usual admonishment to them is “Get up – you aren’t that sick/hurt”. Needless to say she was a horrible patient, and I’m guessing her doctor armed herself with a whip and a chair on each of Neener’s visits. Here is a small excerpt from one appointment while was on the road to recovery, but not progressing as quickly as she expected. Neeners walks into her doctors office…”PUT ME IN THE HOSPITAL!! NOW!!!” The doctor was stunned, because she was under the correct assumption that Neeners, being 85 and all at the time, was just taking awhile to get back on her feet. So she asked, “Why do you think you need to be hospitalized?” Neeners replied “JUST LOOK AT ME!! I want you to admit me to the hospital immediately and give me an energy shot!!!” As my brother later reported, the doctor sent her home with Pepto Bismol and told her to drink some Ensure until her stomach settled down. She quickly recovered thereafter – but she is still driving me to drink, which is situation normal.
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This recipe comes from my sister, Linda (otherwise known as Sissy). I descended upon her house with camera and notepad in hand because she had volunteered to share her OMG rated Tex-Mex Cheese Enchilada recipe. Sissy obtained this recipe from Eddie, who used to run a Mexican Restaurant in our hometown. Eddie did a great business until he got arrested – but that’s another story. He may have had his problems, but this recipe is unbelievably good, and is as traditional Tex-Mex as you can get. The sauce is rich and full of chili powder, cumin, and garlic, with just enough gooey cheese to keep you coming back for another bite. You going to want to make a double batch – they go down easy. Follow along with me and I’ll show you just how easy they are to make, or should I say, my sis will…
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If you ever had any doubt you could make a crepe, I’ve got good news: If you can make a pancake, you can make a crepe. In fact, I don’t make a very good pancake (in other words, I’m horrible at it), but for some reason I can fry up a batch of crepes in no time. Crepes are the ultimate no fuss food. First of all, the batter comes together in about two minutes in a blender. It has to rest for at least half an hour before cooking, but I’ve let the batter sit for two days in the fridge before using, just because I got sidetracked with other shiny objects. While the batter is resting, the asparagus can be tossed in the oven for roasting, and the cheese sauce (also super simple) can be put together. If you’ve got a good non-stick skillet or cast-iron pan, your crepe cooking will be a cinch, and each one only takes about a minute or two to make. The end result is a light and beautiful bundle with plenty of fresh asparagus and just the right about of what you will swear is cheese fondue, which happens to be something I cannot resist. Fill them, bake them, and chow down. You will be very proud of yourself, as well you should be.
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There’s still enough of a spring chill in the air to enjoy a hearty, comforting, and cheesy supper. If you’ve been reluctant to make risotto using the traditional Arborio rice, thinking it sounds too tricky, here’s a solution for you: Risotto made with barley is every bit as satisfying and delicious as that made with rice, but much easier to deal with on the cooking end of things. Barley doesn’t need to be constantly stirred and fussed over – it’s quite content just to pretty much bubble along all by itself, with an occasional stirring from the cook just to keep things moving. The end result tastes (and is) wholesome with just the right amount of chewy bite. This version has tons of mushrooms, both sliced and chopped, to amp up the flavor. And as a salute to spring, the finished dish is topped with a fresh, lemony Italian Parsley Pesto that comes together in minutes. Toss on some cheese, and you’re home free without even breaking a sweat.
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With St. Patrick’s Day right around the corner, I wanted to create a recipe that would celebrate the Irish. I’m not a big corned beef fan, so went another direction to capitalize on some of Ireland’s more notable foods. Here is the result: A breakfast hash (or dinner for that matter), full of Yukon Gold potatoes and smoked salmon. I threw in some sweet corn for color, sweetness and texture, and some sautéed peppers for the same reason. And of course, a hash just wouldn’t be a hash without a runny fried egg on top. Hash is a dish well suited to the use of leftovers, so if you happen to have some leftover potatoes laying around, this comes together in no time. I’m not sure how this would go with an Irish Coffee, but I’m willing to give it a try.
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We are squarely in the height of Dungeness Crab season, and it would be a crying shame not to take full advantage of that beautiful bounty. While many people prefer to dine straight from the shell, I do not possess the patience for that endeavor, and so I buy shelled crab and make Crab Cakes. This recipe makes about one dozen, and in my experience four adults easily polished them off. However, I eat like a horse and so do my friends, so this may not be a completely accurate assessment of portions. Tons of crab, and just enough other ingredients to bind it all together and provide some color and texture. To top it all off, there’s a tartar sauce that is vibrant with lemon, briny with caper juice, and chocked full of fresh dill to round it all off. Makes me think about a day at the beach…
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