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Great Steak!

Alright, we are in the dog days of summer, and things are heating up outside and on the grill. So let’s talk steak.

First things first, start with a good piece of meat: New York, filet, or rib-eye would be perfect! Something nice and thick.

About 30 minutes before you grill, take the steak out of the refrigerator and let it sit at room temp. This will help you get a good, even cook once it hits the heat.

Be sure to pre-heat your grill to high. Lightly rub your steaks with a little olive oil, and sprinkle with my Dish D’Lish French Seasoning Salt (this is so delicious on steak!), or sea salt, fresh cracked pepper, and some smoked paprika. Or if you want to try something really different, our new Dish D’Lish Rain City Seasoning has Caffé Umbria Coffee in it and Theo’s Coco Nibs. It’s super savory, dark and delicious on steaks!

RainCitySeasoning 3

Place the steaks on the grill and cook until nicely marked on the first side. Leave it be now – don’t move them around!

Then turn over and cook on the other side. Depending upon your steaks thickness will depend upon how long to cook it.

Remember the meat will continue to cook a bit after removing from the grill. And you can always put it back on for more heat; you just can’t go back the other way!

Serve topped with a simple to make herb garlic and blue cheese butter, your family’s favorite local veggies, and an ice cold local brew.

CPK Steak
This is a photo of the delicious Grilled Rib Eye
with Red Wine Salt and Blue Cheese Butter on California Pizza Kitchen’s new menu!

So get the grill ready, it’s time for some mouth-watering steaks! –Kathy

Blue Cheese Herb Butter
This is a big bold flavored butter so a little dab will do ya!
You can freeze any leftover or use on grilled veggies too!

Makes about 1 cup

6 Tbsp. butter, softened
1/2 cup blue cheese crumbles
1 Tbsp. minced fresh garlic
1 tsp. Worcestershire sauce
1/2 tsp hot sauce
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 cup thinly sliced green onions
1 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh basil or 2 tsp. finely chopped fresh rosemary

Whip the butter, cheese, garlic, hot sauce, mustard, salt, and pepper together until smooth. Then add the green onions and herbs. Mix until well incorporated.
Refrigerate until needed. Bring to room temperature before smearing on grilled steaks, or veggies.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Crazy for Corn

For me, nothing says summer like fresh corn on the cob. Personally, I love my corn with just a bit of seasoning, but naked is just fine by me! A little smear of butter is the perfect complement to hot corn on the cob.

Put on your thinking caps; it’s time to get creative. Try whipping in a bit of local honey with chili powder (like in my Honey Butter recipe below) or combine fresh basil, roasted garlic and some finely grated cheddar cheese. The combinations are endless!

More commonly boiled or steamed, corn is also amazing done on the grill. If you’ve already got your grill turned on for a sizzling summer barbeque, throw your corn on, too. Leave the stem on for an easy handle and roll it along the grill just enough to heat it through and get some great color on it.

Serve it just like that, or cut off the kernels for my Summer Roasted Pepper, Corn, and Arugula Salad. Other options are to add the kernels to fresh salsa, folded into a chopped veggie salad, or in your favorite potato salad with some roasted hot peppers.

Speaking of cutting off the kernels, I have a great trick to share with you; if you have a bundt pan. Insert the corn into the center hole and carefully cut downwards as close to the cob as you can, without cutting into the cob. The bundt pan will catch all the kernels for you. If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.


Photo from Simply Recipes

So go enjoy one of the best tastes of summer while you can – fresh-picked, local corn! –Kathy

Grilled Corn on the Cob with Honey Butter

Pull back the husks and pull out the silk, then tie off the husks with a strip of husk. This makes for a decorative and very useful handle.

Makes 8 servings.

8 whole ears fresh corn

Honey Butter
1 stick (1/4 lb.) butter
2 Tbsp. local honey, such as my “5130” Honey
2 tsp. Tabasco or hot sauce (more or less if desired)
2 Tbsp. coarse chopped Italian parsley

Dish D’Lish French Seasoning Salt – or sea salt
fresh lime wedges

Peel back corn husks and pull out corn silk. Heat barbecue coals or wood fire.

Meanwhile, in a mixer whip the butter, honey, Tabasco and parsley together until fluffy.

When coals are hot, place corn on grill and cook, turning every few minutes. Cook until corn is lightly charred and cooked through. Spread corn with Honey Butter and sprinkle with seasoning.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Summer Roasted Pepper, Corn and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 ears fresh corn, husked
2 tsp. Dijon mustard
1 clove garlic, minced
3 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp. kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
—————————————
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 oz soft chevre goat cheese
—————————————
4 to 6 cups baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and heat in the oven or on the grill until just warmed and toasty.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Grillin’ Up Some Pizzas

Oh summertime! The grill is hot; the drinks are cold. But sometimes we need some other options of the same old, same old. The obligatory hot dogs, kabobs, burgers can get tired – so let’s switch it up a bit and grill up some pizza!

Grilled Pizza
Love this photo of Grilled Pizza from King Arthur Flour

It’s easy to make savory or even sweet pizzas right on your grill. Start with your favorite pizza dough recipe OR pick up some fresh dough at the store, like Trader Joe’s.

Roll out the dough into individual oval-shaped pies, put parchment in between them and store in the fridge until you are ready to fire up. Get your sauces together, like garlicy herb oil or sassy tomato basil. And of course, get all your toppings out: cheeses, roasted veggies, meats, and more.

Now get your DIY pizza party going! Preheat the grill! Throw on a dough disk (bring it to room temperature) on and grill on the first side for about a minute, or more. You’ll want to be sure that it’s nice and crispy and has tasty grill marks. Then turn over and top with sauce, cheese and goodies, then cook until done – fun, right?

Hosting a Brunch Patio Party? Try grilling up a breakfast pizza: garlicky olive oil, mascarpone, shredded gouda, and crispy smoked bacon. Crack an egg on it and close the lid till just done.

For a sweet tooth, dish up and serve a s’mores pie. Cook up the pie crust until it is just bubbling, Turn it over, then top with marshmallows, crushed up salted chocolate bars, and crumbled graham crackers. For added decadence, drizzle with chocolate and caramel sauce – yum!

So get your imagination cap on, turn on the grill, roll up your sleeves and make a party out of grilling your next pizza pie. –Kathy

Posted by Kathy on July 14th, 2016  |  Add Comment |  Posted in Foodie News, Kathy Casey, KOMO Radio, Recent Posts

D’Lish Ice Cream

From big bowls of creamy ice cream and refreshing fruity sorbets to gelatos and all-American ice cream sandwiches, frozen treats have long been a favorite for kids of all ages. And making homemade ice cream couldn’t be easier these days. Ice cream makers are super affordable and it’s a fun activity for everyone.

The best part? You can literally go wild with custom flavors. Love a ginger and pineapple flavor combo – then go for it! Want a dairy-free alternative? Try making it with coconut or almond milks! With my basic recipe for a Sour Cream Ice Cream Base, you can add in any of your backyard bounty from fruits to herbs. Get creative!

If the mint in your yard is taking over the garden like mine is, then whip up a batch of Homemade Chocolate Chip Mint Ice Cream with easy to make lush chocolate inclusions to fold in – yum! So pretty and tasty served in little frozen glasses topped with a fresh mint sprig!

But maybe making ice cream is just too much. Well never fear! Head to the freezer isle of your local grocery store and try out some of these speed scratch ideas.

Just soften ice cream and stir in the goodies then re-freeze:

    Chocolate Pretzel Swirl – chocolate ice cream, crushed pretzels, chopped chocolate bars and toasted walnuts.
    All-American Pie Mash-Up – vanilla ice cream, cherry pie (crust and all)

So get that ice cream maker churning and celebrate summer the old fashioned way – Yum! –Kathy


Photo from Kathy Casey’s Northwest Table.


Fresh Mint Ice Cream with Chocolate Mint Candies

I like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.

Makes about 4 cups

4 cups heavy whipping cream
3/4 cup sugar
1 1/2 cups packed mint sprigs, plus 2 tablespoons finely chopped fresh mint
6 egg yolks
1 cup coarsely chopped Chocolate Mint Candies (recipe follows) or Frango Mint candies

Combine the cream and sugar in a large, heavy saucepan. Tear the mint sprigs (to bruise them) and add to the cream mixture. Bring to a slow simmer over medium heat.

In a bowl, whisk the egg yolks, then gradually whisk in about 1 cup of the hot cream mixture. Whisk the egg mixture into the cream. Whisking constantly, bring to a bare simmer and cook for about 30 seconds. Remove from the heat and whisk frequently to cool to room temperature. Refrigerate for at least 2 hours.

Strain the mixture and discard the mint leaves. Stir in the chopped mint, then pour into an ice cream maker and freeze according to manufacturer’s instructions. Just before the ice cream is finished, stir in the chopped candies. Transfer the ice cream to a plastic container and freeze until ready to serve.

Chocolate Mint Candies
Makes 24 nice-sized pieces, or enough for 1 recipe of ice cream plus 12 extra pieces of candy

12 ounces bittersweet chocolate, chopped
6 Tbsp. butter
1/2 tsp. salt
1/2 tsp. peppermint extract
1/2 cup confectioners’ sugar

In a medium bowl or double boiler, melt the chocolate, butter, salt, and extract together over a pan of barely simmering water, whisking until the chocolate is just melted. Remove from the heat, sift in the confectioners’ sugar, then stir to combine well. Spread the mixture in an 8-inch square baking pan.

Let cool at room temperature for at least 4 hours, or refrigerate to harden faster.

To remove the candy from the pan, invert the pan onto a piece of plastic wrap or a cutting board, lay a hot towel over the pan bottom for about 1 minute, then tap the bottom of the pan. Loosen the candy with a spatula if needed. Cut the candy into 24 pieces to serve as candy, or coarsely chop to use in ice cream. Store refrigerated for up to 2 weeks.

Recipe from Kathy Casey’s Northwest Table.

Sour Cream Ice Cream Base
This recipe is a great base to incorporate in any fresh summer fruit.

Makes about 5 1/2 cups.

1 1/2 cups, fresh fruit (such as peaches, berries, cherries)
1/4 tsp. cinnamon (optional)
3/4 cup sugar
1 cup half & half
1 cup cream
1 cup sour cream
1/2 cup chopped walnuts, lightly toasted (or other nuts – optional)

Place fruit, spices, sugar and half & half in a blender. Process until fruit is broken down but some chunks still remain.

Place fruit mixture in a large bowl. Whisk in cream and sour cream until smooth. Chill mixture for at least 30 minutes.

Place cream mixture in ice cream maker and freeze according to manufacturer’s directions. When mixture is frozen, fold in the walnuts if using.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on July 7th, 2016  |  Add Comment |  Posted in Books to Cook, dessert, Kathy Casey, KOMO Radio, Recent Posts, Recipes

It’s Burger Time!

Summertime is Burger Time! Dust off the barbecue, light it up, and get grilling – you know that there’s nothing better than home-grilled burgers!

Why not ask over friends and family for a burger bar? You provide the burgers, buns and toppings and then ask your guests to bring a fun salad or delectable dessert, and you’ve got the city’s hottest new gourmet burger bar right in your own backyard. This is a great way to let family and friends build their own dream burger with the only limit being their imagination!

Salmon Burgers
Alaska Salmon Sliders are a Favorite Way to Switch up your Burger Repertoire
Check out this great recipe we did for ASMI

Here are some of my favorite burger party tips:

    Pick up some artisan buns from one of our great local bakeries, such as Macrina or Essential. I love a variety of soft and fluffy brioche buns and pretzel buns.

    Offer different types of patties like local grass-fed beef, salmon patties, portabella mushrooms and even housemade veggie burgers.

    Put out different spreads so guests can create their own masterpiece. Try garlicy aioli, pesto, pimento cheese, and harissa ketchup.

    Don’t forget the cheeses. Local Beecher’s aged cheddar (a personal fave!), pepper jack, creamy goat, or tangy blue are some of my go-tos when hosting a burger party.

    And of course the toppings! Load it up with thick sliced tomatoes, all kinds of pickly things, sliced onions, crunchy lettuce, bacon – skies the limits. I love adding Flaming Hot Cheetos for super spicy crunch!

So whether you’re hosting a hungry crowd or just making dinner interesting, go forth and grill up some gourmet burger goodness. Cheers! –Kathy

Posted by Kathy on June 30th, 2016  |  Add Comment |  Posted in Kathy Casey, KOMO Radio, Recent Posts

Q’ed up for Barbecue!

Everyone loves a good “Q.” Grill masters gather round to stoke the coals and debate when to flip the food, and everyone shares their recipes for amazing barbecue. From hot dogs to burgers to sides of salmon during summer nights in the Northwest, everything tastes better cooked on the grill. And that grill is not just for meat, anything can be grillable!

Start your evening off with some rustic bread, crusted over the coals. Served with a selection of tasty toppings, such as an artichoke and lemon tapenade paired with creamy chive studded goat cheese and a fresh tomato Mediterranean salsa.

Grilled Bread

Then it is time to move on to the main course. Pick your favorite grillable and get that going, but let’s serve up some charred corn as a side. Serve this with the “every so tasty” Mexican Corn Spread – a mixture of mayo, Cotija cheese, chili powder, cilantro, and garlic. Spread this all over and serve with a lime wedge. Yum!


Here is a great photo from the Domestic Curator’s Blog.
Check it out for the recipe and step by step instructions.

And while the coals are still hot, how about a “grilled” dessert? Skewer a few bananas and slice up some pineapple. Get some good caramelization going. Now serve these up with some good old fashioned vanilla ice cream, some sexy caramel sauce, and a sprinkling of toasted pistachios. Now that’s grilling!

So get the grill warmed up, it’s time for Q! –Kathy

Posted by Kathy on June 16th, 2016  |  Add Comment |  Posted in Foodie News, Kathy Casey, KOMO Radio, Recent Posts

Berry Bounty

People are always asking me, “What’s your favorite food?” and give me that puzzled look when I tell them, “Berries, love them all!” Obviously this response isn’t as exotic or avant-garde, but I really, truly do love berries!

The season starts with our super sweet strawberries, and boy are they sweet with our high temperatures already this summer. The season is early so if you’re looking for a fun family or friend outing head this weekend to a local U-Pick field. If you like to preserve and are a jam maker like me, then try adding a few dried lavender flowers to your favorite strawberry jam recipe – super yummy!

As soon as our strawberry season passes by, then we move on to “caneberries:” raspberries and blackberries, and their cousins – tayberry, marionberry, boysenberry, and loganberry.

Raspberries
My favorite way to eat raspberries!

I have to say that raspberries are my absolute favorite and I am lucky to have an heirloom variety growing in my backyard. Juicy, dark red, and full of flavor, they may not look as perfect as some of the new “hybrids” but they exude flavor like you’ve never had before. A handful of these will make you fall over swooning with berry-delicious goodness, especially when piled up “shortcake fashion” over chocolate chip scones.

It’s easy. Grab a box of Fisher Scone Mix, stir it up, and add in some mini chocolate chips, dollop it out in rounds, sprinkle with coarse sugar and bake it up. Then toss fresh berries with some local honey or a sprinkle of sugar, or just naked is just fine too. Whip up some heavy cream with vanilla or a splash of liqueur like Grand Marnier or try some bourbon with brown sugar. Dollop it up your shortcake and you’re in for some serious berry yum!

So whether you comb the side streets in search of big, fat, wild blackberries, grow marionberries in your backyard or buy raspberries from your local farmers market – I hope you cook up some berry-licious dishes this summer. –Kathy

Posted by Kathy on June 9th, 2016  |  Add Comment |  Posted in Foodie News, Kathy Casey, KOMO Radio, Recent Posts

Local Salmon The Big Kings Are Coming In!

Nothing says Pacific Northwest like salmon, and it’s that time of year again when this rich, delicious local gem is readily available. Bring on the summer sun, its salmon-cooking season!


D’lish Salmon!
(Photo courtesy of Alaska Seafood Marketing)

There are several varieties of salmon available locally that can fit any budget and taste, from sockeye to King. Salmon’s natural oil and fat content help keep it moist and tender, even when grilling, but you can help it stay that way with a flavorful brine.

Brining possibilities are endless: white wine and savory spices, brown sugar and soy, or simply sugar and salt brine – just dunk your pieces for 15 minutes or so before cooking.

Salmon makes the perfect platform for glazes, marinades and other tasty toppings. How does roasted king salmon with a Chipotle Honey Glaze or an Orange Ginger Butter sound? Or contrast salmon’s rich meatiness with a fresh and zesty Zesty Lemon Basil Vinaigrette. Makes me want to fire up the BBQ right now!

So whether you’re smoking, grilling, or oven-roasting it, get your wild salmon on while it’s in season.
–Kathy

Chipotle Honey Glaze
Make a generous 1/2 cup

1/2 cup local honey
3 Tbsp. puréed chipotle peppers in adobo sauce*

Stir together in a small bowl until well combined. Store refrigerated for up to 2 weeks.

*To make chipotle purée: Purée a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining purée for another use.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Orange Ginger Butter
Switch this basic recipe up with different combinations of citrus and herbs. Change out the ginger for garlic and try using a different mustard as well. Roll up different variations into logs in plastic wrap and freeze for up to 4 months. Just slice off a few pieces for a salmon topping anytime.

Makes 1 cup

8 Tbsp. (1 stick) salted butter, softened, cut into chunks
1 1/2 tsp. Dijon mustard
3 Tbsp. orange juice concentrate
1 Tbsp. finely minced orange zest
1 Tbsp. finely minced ginger
1/4 tsp. salt
2 green onions, very thinly sliced

Place all ingredients except the green onion in a food processor. Process until smooth and emulsified, scraping down the sides of the work bowl often. (If the butter doesn’t come together right away, be patient and continue processing.) When the mixture is well blended, add the green onion and pulse until mixed. Keep refrigerated, tightly covered, for up to 7 days.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Zesty Lemon Basil Vinaigrette
This quick and easy homemade dressing is delicious drizzled over salmon. You can switch up this basic vinaigrette recipe by changing out the basil for cilantro and the lemon for lime, and/or adding a dash of hot sauce for some zing. You can also double the recipe and add all the ingredients at once to a blender to make a more creamy dressing.

Makes 1 cup

2 cups fresh lemon juice
2 Tbsp. local honey
2 Tbsp. Dijon mustard
1 tsp. finely minced fresh garlic
1/2 cup olive oil
2 Tbsp. minced fresh basil
1/2 tsp. kosher salt
Fresh-ground black pepper

Place the lemon juice, honey, mustard and garlic in a small bowl. Whisk to combine. Continue whisking and drizzle in the oil to incorporate. Then stir in the basil, salt and pepper. Store refrigerated for up to 10 days.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Posted by Kathy on May 26th, 2016  |  Add Comment |  Posted in Kathy Casey, KOMO Radio, Recent Posts, Recipes, salmon, seafood
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