This fish came out *so* tasty. Something about the garlicky almond stuffing, the fish, the potatoes… it ‘worked’. It’s not, however, a super attractive dish. After about the fourth or fifth time I twisted the plate around trying to find a more appealing angle to take my picture from, I realized that it was pretty hopeless. But *especially* with food – its what’s on the inside that counts… and this is really yummy stuff in a fairly easy, one pan preparation. A recipe win. Enjoy! Serves 2 or 3 for dinner .
This came together so deliciously! You can cook your salmon just about any way you like (grilling, comes to mind – especially if the sun comes out again) but the blackening adds great flavor and gives it that nice crisp texture without using a breading. We have our own mix of seasonings for blackening and are more than happy to provide a sample this week so that you have enough to make this recipe – just ask! ingredients 4-5oz silver salmon per serving (skinless, boneless – we can get it ready for you in this way!.
I like words like ‘carpaccio’. It reminds me of either a beautifully unaffordable Italian car or something I’d like to order at a fancy restaurant. The neat thing about ahi carpaccio is that it’s simple and (as long as you stick with exceptionally high quality ingredients), it’s a symphony of everything that’s delicious in this world. Perfect for a summer evening! tuna slices before pounding ingredients to serve two light meals about 4 to 6oz fresh sashimi-grade ahi highest quality olive oil sea salt black pe.
I had almost forgotten how much I love this sauce. We originally paired it with sturgeon medallions back in 2010, but it’s outstanding with salmon as well and it’s Eastern Washington apricot season! You can find fresh Washington apricots at Spuds Produce and other local stores. Yum! You can prepare your salmon a variety of ways – baking at 350 for 10 minutes (for a one pound piece), pan searing skinless for 3-4 minutes on each side or, personally, I think this weather begs for grilling! We grill .
Have you heard the exciting news? We won the Port of Olympia Chowder Challenge last weekend! What an exciting moment! I don’t think I’ve ever actually ‘won’ anything before – if you were there and voted for us, thank you and thank you and thank you again! Quite a few people have been wondering about coming into the shop for a cup of our chowder and we want to make it clear that the clam chowder we serve at the shop is very tasty, but it is not the recipe that won the competition. We might serve up .
I like to think that placing one of these rich, fried shrimp cakes atop a pile of local organic lettuce and veggies negates all of the less than ideal nutritional components. Or maybe just have a small one?? But since they’re so small you’ll probably need two – possibly three. They’re delicious! serves 2-3 for dinner 1 1/2 cup chopped veggies (very small) *I used carrots, broccoli and shallots* 1 T olive oil + 2 T olive oil 1 egg 1/2 cup mayo 1 tsp dijon mustard 1 tsp Worcestershire sauce 1 tsp garlic sa.
Whoever wrote the recipe that I used for the inspiration of this dish is probably someone who likes to fancy things up. It’s listed as “mussels poulette’ in the cookbook I first saw it in, and after looking up the word ‘poulette’… I still can’t figure out what they were trying to say. Poulette, as far as I can tell, is French for ‘chicken’. And there isn’t any chicken in this recipe – not even any egg. Bizarro. So while I don’t mind chefy-cheating by throwing in .
This recipe calls for anchovy paste and I have a confession to make – when I finally located the anchovy paste at Bayview, I purchased the last tube. I’m not sure how quickly they restock – but hopefully it’s fast! If you can’t find anchovy paste at your favorite grocery store (it should be in the canned meats/fish section) or don’t want to spend the time to make your own sauce we should have this prepared and available for purchase this week – just ask! To make the sauce at home you’ll n.
This ‘recipe’ is simple, quick, nourishing and delicious. I like to look for fruit that is fresh and in season – the closer in location the better. Right now Spuds has apricots and nectarines from California, along with some local pears – all great choices! serves 2-3 for dinner 6 bamboo or metal skewers one pound of wild prawns 1 pear 1 nectarine 2 apricots olive oil sea salt Get your grill going, and then peel and de-vein the prawns. Give them a rinse, then pat dry with a paper towel and lay out on a.
Wild marbled king salmon has a wonderfully mild and light flavor so keep in mind that the bolder flavors of this particular sauce will overtake it a bit if you’re not careful. You really don’t need much more for king than a bit of salt and some heat – but if you’re into spicy sweet chipotle this sauce is a *winner*. Yum! 2 T olive oil 2 T lime juice 2 T tequila 2 T mayo 3 T honey 2 T chopped cilantro Salt and pepper Can of chipotle chilies in adobo sauce – you need *one* chili, chopped and a tsp of .