A good, hearty chowder makes a wonderful meal on cold winter evenings. It is also a nice change after the Thanksgiving turkey.
I recently prepared this recipe for an event I catered for a Henry Art Gallery board meeting. I served the chowder in individual bowls and garnished them with fresh minced chives (as shown in the photo above), but it’s equally good ladled right from the stove into big bowls for your family. Continue reading
A client for whom I recently catered a plated luncheon for 12 requested that the menu include shelled Dungeness crab legs served with a mustard aioli—using a specific recipe that she was able to get from a prominent restaurant here in Seattle.
Fresh Dungeness crab is readily available in local seafood markets right now (I get mine from Wild Salmon Seafood at Ballard’s Fishermen’s Terminal), so this seemed like a good time to share the recipe with you too. Continue reading
Here is a yummy way to serve halibut. I first made this for a wedding five years ago. It was requested by the bride and groom, who gave me the recipe (Thank you, Kristin and Eric!), and it is now a staple in my repertoire.
The couple brought in fresh halibut for me to grill for their wedding reception. Let me tell you, in all my years as a chef, I have had a lot of men ask me if I needed help grilling—but never as many as offered on that day. Thankfully they were all quite impressed by how the fish turned out—despite not having cooked it themselves. Continue reading
You know spring is in the air when fresh-not-previously-frozen salmon starts showing up in the fish market. Just the other week, troll-caught king was available here in Seattle, so I knew it was time to have salmon for dinner. Continue reading
One of the first restaurants I visited in Portland, Oregon, when I was attending Western Culinary was Higgins.
There, I fell in love with Chilean sea bass–until I learned it was overfished; now I rarely eat it unless it is sustainably raised and harvested.
Here is a preparation for fish that is similar to how it was made at Higgins: simply seasoned, seared, and served over a bed of beans and vegetables. Continue reading
One of my clients suggested that I make a citrus shrimp on rice crackers for a dinner party, so I came up with this one, adapted from The Junior League Centennial Cookbook.
This is an easy-to-make appetizer with a refreshing citrusy flavor. The grainy mustard adds a nice texture, and the colorful zests complement the pink shrimp. Continue reading