KOREAN BBQ BABY BACK RIBS
-By July 2010
Member of the Month Sharlene Greendyk
Korean BBQ Baby Back Ribs
Sauce
Ingredients:
1
cup Soy Sauce
16oz Thai Chili Sauce
2 tea Sirachi Sauce
1/2 tea Minced Fresh Garlic
Procedure:
Combine all sauce ingredients in a medium Sauce Pan and bring to a low simmer until sauce thickens (coats the back of a spoon. Set aside.
Ribs
Ingredients:
Kosher Salt & Fresh Ground Pepper Blend
Chinese Five Spice
Baby Back Pork Ribs
Procedure:
Rub the ribs with Chinese Five Spice back and front. Sprinkle with the Salt & Pepper blend. Lay out on cooking sheet and roast in a 300 degree oven for 2 hours. Remove from oven and brush with the Korean BBQ sauce. You can grill the ribs or Roast them in the oven. Cook to an internal temp of 145 degrees. Cut into 1 or two rib portions and enjoy.
RED ONION AND ROSEMARY MARMALADE
-By June 2010
Member of the Month Rob Nathe
Yield – 1 quart
Ingredients:
¼ cup olive oil
2 lbs red onions shaved thin
1 tsp. rosemary, fresh, chopped fin
1 cup red wine
1 cup water
1 tsp beef base
2 cups heavy cream
Season salt to taste
Method:
In hot sauté pan add the olive oil and red onion. Continue to sauté at medium heat until onions are soft. Stir frequently. Add red wine and rosemary, reduce until almost dry. Deglaze with beef stock and reduce until almost dry. Add heavy cream and reduce by half. Remove from heat and season to taste.
CHICKEN BASQUAISE
-By May 2010
Member of the Month Dan Lewark
Serves Four
Ingredients:
1 ea 3 ½ lb chicken, cut into 8 pieces
Kosher salt and fresh ground black pepper
1 cup sherry wine or a fruity white wine
8 ea garlic cloves, thin sliced
1 ea sprig fresh thyme
2 t red pepper powder
1 t crushed red pepper flakes
1 ea lemon, zest and juice
1 ½ oz olive oil
2 ea chorizo sausage
1 ea onion, cut into large dice
2 ea red bell peppers cut into large dice
2 ea tomatoes cut into large dice
1 cup chicken stock
Method:
- The night before -Combine wine, garlic, thyme, red pepper powder, red pepper flakes, lemon juice and zest.
- Remove the chicken from the marinade reserving the marinade.
- Let drain and pat dry with paper towels.
- Heat olive oil in your braising pan and sear to a beautiful golden brown. Set aside.
- In the same pan sear the chicken pieces on both sides also to a golden brown and set aside.
- Add the onions and peppers and sauté until soft.
- Add the reserved marinade and over high heat and reduce the liquid by half.
- Add the chicken, chorizo, tomatoes and chicken stock.
- Bring to a simmer, cover with parchment and lid.
- Place into a 325 degree oven for approximately 1 hour.
- Put some brown rice in the rice cooker and now you can go out and mow the lawn and wash the car .Me I am going to ride my Harley. When you come back in the house will smell great!!!!
- Grab a good loaf of French bread and a small salad and your there.
CHOCOLATE
BROWNIE COOKIES
-By April 2010
Member of the Month Janet Shaffer
Here is an interesting ‘gluten free’ and ‘dairy free’ recipe:
Ingredients:
1 # 14 oz Powdered sugar
6 oz cocoa powder
¼ oz salt
½ oz vanilla
1# 8oz Chopped pecans or walnuts
9 oz egg whites
Procedure:
- Mix the dry ingredients in a mixing bowl
- Add egg whites and vanilla and mix well
- Stir in nuts
- Scoop onto parchment or silpat - push down (it will be a bit sticky)
- Bake 375* for 15 min or until done
- Enjoy!
POACHED PEARS IN WINE SAUCE
-By February 2010 Member of the Month Stefanie Branica
YIELD: Serves Four
INGREDIENTS:
4 EACH - BARTLET OR BOSC PEARS (HARD OR UNRIPE IS OKAY)
1 CUP - SUGAR
1 CUP - RED WINE
4 TBLSP. - LAVENDER HONEY
4 TBLSP. - PARMESAN CHEESE CURLS
METHOD:
- PREHEAT OVEN TO 375F. WASH AND DRY THE PEARS. CUT THE BOTTOMS FROM THE PEARS SO THAT THEY STAND UP IN A ROASTING PAN OR PYREX DISH.
- PLACE PEARS IN PAN AND POUR THE SUGAR AROUND THE PEARS. POUR THE WINE OVER THE SUGAR AND BAKE THE PEARS FOR 45-60 MINS OR UNTIL SOFT.
- REMOVE THE PEARS FROM THE OVEN TO LET COOL SLIGHTLY. AND REDUCE THE JUICE IN THE PAN BY HALF OR UNTIL IT IS OF A SYRUPY CONSISTENCY.
- AFTER COOLED, PLACE EACH PEAR ON A DESSERT PLATE WHILE THE JUICE IS REDUCING, DRIZZLE A TBLSP OF HONEY ON EACH PLATE WITH THE PEAR.
- DRIZZLE THE REDUCED SAUCE OVER EACH PEAR AND SPRINKLE WITH PARMESAN CHEESE CURLS.
- ENJOY!
CHICKEN TAGINE AND BEET MANGO SALAD SLIDER
-From January 2010 Member of the Month Tamas Ronyai
Safeco Field at TASTE Washington- The chefs of
Safeco Field participated at TASTE Washington on Sunday, April 6 at
Qwest Field to promote the culinary aspects of the ballpark experience.
We served 4500 portions to an eager audience. Here is the recipe for
you to enjoy.
8 Servings
Beet Mango Salad
Ingredients:
3 raw Beets – washed, peeled and coarsely grated
1 Mango – peeled and cube
1 Garlic Clove
10-12 Mint Leaves
1Tbs chopped cilantro
1/2 t Salt
2 T Lime Juice
2T Plain Yogurt
Juice of 2 oranges
1 T Extra Virgin Olive Oil
Procedure:
Place beets and mangos in a bowl and sprinkle with icing sugar.
Pound garlic, mint and salt in a mortar and pestle until smooth – gradually add lime juice,
Yogurt, orange juice and oil.
Pour half sauce over beets and mangos and toss. Add more as needed.
Chicken Tagine
Ingredients:
1 small chicken cut into pieces
1 1/4 c Water
1 Slice Lemon
Pinch of Saffron Threads
4 Crushed Garlic Cloves
Pinch of Salt
1 t Extra Virgin Olive Oil
1/2 t Ground ginger
1/2 t Paprika
1/4 t Ground Cumin
7 oz. Pitted green Olives, rinsed
2 T Lemon Juice
Procedure:
Pan sear the chicken in a medium pan in the oil, add lemon, saffron, garlic, salt,5Tbs water and half of the ginger.
Reduce heat and cover. Cover and bake it in the oven for 40 minutes.
Add remaining ginger, paprika and cumin and stir gently.
Remove chicken, cut in small pieces and take out bones. Return it to the sauce (there should be approx 3/4 cup).
Add olives and lemon juice and simmer for 5 minutes.
Let cool.
Place some salad on slider bun and top with chicken. MMMM...
Washington Alder Grilled Chicken
-From December 2009 Member of the Month John Fisher
Ingredients:
½ cup of Fruity white wine
2 tbsp olive oil
2tbsp lemon juice
2 tbsp minced shallots
1 tsp crushed Marjoram
1 tsp chopped parsley
½ tsp crushed tyme
2 cloves minced garlic
Salt and Pepper to taste
4 Washington grown chicken breasts (Draper Farms)
Raspberry glaze
8 sage leaves
1 cup of vegetable oil
Procedure:
- Combine all ingredients except chicken,sage leaves and vegetable oil; mix well.
- Marinate chicken in the mixture for 8 hours or overnight in the refrigerator.
- Add moistened alder chips to hot coals.
- Grill chicken skin side down, approximately 8 to 10 minutes; turn and cook until chicken tests done at 165 degrees and juices run clear when cut with a knife.
- Fry sage leaves till crisp 350 degrees, pat dry and hold on absorbent towel
- Serve with Raspberry glaze, garnish with fresh raspberries and crispy fried sage leaves
- Raspberry Glaze: Combine ¼ cup of fresh or frozen Raspberries in a sauce pan with ¼ cup of dry port wine1/4 cup of sugar and 1 1/2 tsp corn starch slurried with port wine. Cook and stir over medium low heat until sauce thickens and comes to a boil stir in 2 tbsp of white balsamic vinegar; strain and pour over chicken
Recipe Nutritional Info:
412 calories, 31 grams of protein, 20 grams of fat (5 saturated fat), 18 Grams Carbohydrates, 93 mg. cholesterol / 94 mg sodium
Raspberry glaze: 79 calories /o grams. Protein/ 0grams fat/16grams carbohydrates. 0mg cholesterol/1mg sodium
Wine suggestion: Merlot / Summer time dry Rose”
Pan Seared Scallops with Madagascar Vanilla Honey
4 - Scallop(U-10)
1 tsp - Kosher Salt
1/2tsp - Black Pepper
3T - Canola Oil
1T - Madagascar Vanilla Honey
* Clean scallops and remove side muscle.
* Season with salt and pepper on both sides
* Heat pan until hot
* Add oil and heat
* Place scallops in pan and sear evenly until caramelized
* Finish in Oven if needed
* Let scallops rest for a couple of minutes and place on plate
* Carefully spoon a small amount of honey on each scallop – Serve!
Chipotle – Blackberry Honey Vinaigrette
Makes 3 1/4 Cups
2T Chipotle Peppers in Adobo
1 C Blackberry Honey
1/2 tsp Kosher Salt
1/2 C. White wine vinegar
2 tsp Lemon Juice
1 1/2 Cup Canola Oil
* Place peppers, honey, salt and vinegar in blender and blend until combined
* Slowly add the oil while blender is on.
* Add lemon juice to finish while blender is operating.
* Serve with favorite salad
White Chocolate Tiramisu with a Pomegranate Infusion
-From June 2009 Member of the Month - Nancy Beauchamp
We
presented this for the first time at Mammoth Hot Springs dining room in
Yellowstone as a Valentine's dessert special. It's easier than it
sounds and the presentation is beautiful. Enjoy!
6 0z. Mascarpone cheese
2/3 cup whipping cream
1/2 cup granulated sugar
2 1/2 cups pomegranate juice
24 lady fingers
White Chocolate Zabaglione, recipe follows:
2 Tbsp. whipping cream
1/4 cup white chocolate (chips, discs, block)
4 large egg yolks
1/3 cup granulated sugar
1/4 cup Grand Marnier (you may omit this if you wish)
Add cream and white chocolate to a heavy, small saucepan. Cook and stir
until chocolate discs are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, and Grand Marnier in a bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the pan to touch the water. (A Double Boiler may also be used). Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat. Using a rubber spatula, fold the melted white chocolate mixture into the egg mixture. Cover and refrigerate to chill completely. This mixture will have the consistency of pastry cream.
Place the mascarpone cheese in a large bowl and set aside. With a
mixer, whip the cream and ¼ cup of sugar in a bowl until soft peaks
form. Fold the whipped cream into the mascarpone. Then fold in the
chilled White Chocolate Zabaglione. Cover and refrigerate.
Warm the pomegranate juice over a low heat. Whisk the warmed
pomegranate juice and the remaining ¼ cup sugar in a saucepan until it
forms a simple syrup. Remove from heat and cool.
Line a 9 1/4 x 5 x 2 3/4 Loaf pan with plastic wrap, allowing the
plastic to extend over the sides. Working with one lady finger at a
time, dip the cookies into the simple syrup and arrange in a single
layer side by side over the bottom of the prepared pan. Spoon 1/3 of
the Zabaglione mixture over the cookies to cover. Repeat dipping the
cookies in the syrup and layer the cookies and remaining Zabaglione
mixture two more times. Dip the remaining cookies in the syrup and
arrange side by side on top of the tiramisu. Press lightly to compact
slightly. Cover the tiramisu with plastic and refrigerate at least 6
hours.
Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a
platter. Remove the plastic wrap. Slice and plate. Garnish with white
chocolate curls and pomegranate syrup.
Crab Cakes with Roasted Corn and Maple Bacon
-From September 2009 Member of the Month - Josh Schiessl
Ingredients:
Fresh Corn, roasted cut from cob - 1/2 cup
Dungeness Crab meat lightly pressed not squeezed - 12 oz
Red crab meat, lightly pressed not squeezed - 12 oz
Shallots, minced - 4 Tbsp
Fresh chives, minced - 2 Tbsp
Parsley, chopped - 1 Tbsp
Fresh Tarragon, chopped - 1.5 Tbsp
Red Bell pepper, bruniose - 3 Tbsp
Yellow bell pepper, bruniose - 3 Tbsp
Dijon - 4 Tsp
Panko - 6 Tbsp
Cooked Maple bacon 1/4" cut - 6 Tbsp
Mayo - 2/3 Cup
Kosher Salt - pinch
Cayenne - pinch
Eggs lightly beaten - 2 Each
Procedure:
Lightly oil corn on the cob, season, and grill.
Cut kernels from cob and chill.
Combine with corn, fold together.
Gently fold into crab mixture.
Using a number 50 rind mold form into tall disc ( 2.5 oz each), Lightly press into panko on both sides.
Saute in clarified butter until golden brown, gently flip and saute other side.
Finish in oven to internal temp of 145
Scrambled Eggs with Chanterelles and Tomatoes
-From October 2009 Member of the Month - Mark Linden CEC AAC
(Part of the fun is picking the mushrooms with your buddy)
Ingredients:
8 oz Fresh Cleaned Chanterelles
4 oz Diced heirloom tomatoes
1 oz fresh basil, chiffonade
6 ea Eggs
3 T Butter
Dash Salt and fresh cracked pepper
2 T minced chives
2 T Cream
1 oz Smoked Mozzarella cheese
Wine: A nice Sauvignon Blanc
Directions:
Pick Mushrooms with a good friend
Clean and pat dry
Add half of butter to pan, add mushrooms and tomatoes, sauté, season
Remove
Add remaining butter, scramble eggs and cook lightly, fold in remaining ingredients and mushroom mix.
Serve over lightly toasted whole grain bread
Enjoy with the Wine and fellowship
Northwest Smoked Salmon Quesadilla
-From November 2009 Member of the Month - Tony Parker
10 oz. Kippered Salmon (chopped)
6 oz. Lox
1 Lemon (juiced)
1 pkg. Rondele cheese (Garlic Herb)
1 bunch Green onions (chopped)
2 oz. (shredded) pepperjack cheese
To taste Cayenne pepper
Spreadable Sour Cream
Consistency
Spread mixture onto half of a flour tortilla. Fold over to cover spread. Lightly brown in a sauté pan both sides and finish in a hot oven until mixture is heated throughout. Cut quesadilla into equal wedges and arrange on a plate.
Garnish with a pesto sour cream mixture that you thinned out to a consistency condusive to decorating with a squeeze bottle. Top with finely chopped green onions and Tomatoes.
Yields approximately 6 servings
