Foodie News

Cooking Up Memories of Ernie Pino

Ernie Pino – amazing chef, columnist, and most of all a dear friend, passed away earlier this month. I can’t find the words to express my sadness, so I will only say this: “Ernie I know that your table in Heaven is set with great food and drinks and that you’re surrounded with friends and love ones passed. We will miss you greatly, but you will live on in our hearts forever.”

Ernie Pino
Ernie and I in 2004 Getting Ready to Cook Paella!

Years ago, Ernie did some amazing classes for us during the early days of the Food Studios on Spanish cuisine. I found in my files an article he wrote on his beloved paella. Here is his original followed by the recipes he did for the class. Thank you, Ernie for teaching so many chefs and food enthusiasts the fine art of paella; your passion lives on with us. –Kathy

Paella—By Ernie Pino, 2003

I love teaching cooking classes. Sometimes, I focus on NW themes, like chowders, salmon and shellfish. Often, I teach tapas, gazpacho, paella or any combination thereof. My students are always attentive, sometimes passionate, and never dull. Recently, a group of students was preparing to head home after one of my summer picnic salads classes, and for whatever reason my Hispanic heritage became the subject of conversation. I suddenly found myself waning nostalgic, extolling the virtues of being raised in a bilingual and bicultural home. Soon, some of the classmates began to share their own experiences of visiting Latin countries; a few even demonstrated their Spanish-speaking prowess (keep in mind, it was a warm and lazy summer evening, rich in camaraderie, food and just a wee bit of wine). Inevitably, this sort of dialogue results in an exchange of favorite Spanish terms, cerveza (beer) ranking among the top 10, closely followed by the Spanish word for bathroom, baño. Occasionally, a naughty phrase or two is dispensed but on this particular night someone said the word “paella”. Surprisingly, even the non-Spanish speakers raised their hands when asked if they recognized this term.

So, in the midst of a course on al fresco foods, the focus shifted to the dish most closely associated with Spain, paella. Interestingly, although my students recognized the word, very few of them could tell me much about paella—a dish as rich in tradition as it is ingredients. And so today, the topic is paella. Grab your dictionaries—we’re talking Spanish.

“La paella” or “paellera” is a metal cooking utensil—a flat, wide and shallow pan with two curved handles on opposite sides. The word itself is old Valencian and it’s roots stem from the Latin “patella”, which, in Galicia, Spain, means a flat basket. Today, the word paella is synonymous with both the luscious rice dish and the vessel in which it is prepared.

Paella is traditionally cooked over firewood, which allows the smoke to permeate and add a robust flavor. The Spanish language has two different words for wood “leña”, which is firewood and “madera”, any type of wood…of which, some may become leña

On the southeastern coast of Spain, below Barcelona, an area named El Levante is known as the Region of the Rices. The Moors brought the art of rice growing to this territory more than 1000 years ago, by establishing elaborate irrigation systems throughout the fertile deltas of the land. Understandably, rice has become a traditional staple there and it’s preparation, a delicious art form. As with most legendary foods, the origin of the dish called paella is hotly contested, yet the region most closely associated with this hearty stew remains Valencia. Thus, the title “Paella Valenciana”, which appears often in recipes and on menus.

After rice became standard fare in Spain, the peasants of Valencia would prepare paella with common ingredients found in the countryside, such as onions, tomatoes and even snails. Occasionally, a rabbit or duck would be added and, when possible, a chicken or two. Eventually, the “Valencian rice” became widely known. By the end of the nineteenth century, “Paella Valenciana” had established itself.

Today, tourists and locals alike will visit Spain’s restaurants and enjoy paella in its various interpretations. Some adventurous souls might even try their hand at preparing it at home. The basic foundation for true paella requires using short grain Valencian or Arborio style rice (the west coast equivalent being California Pearl rice), infused with saffron. Beyond that, the sky’s the limit. Paellas can be all vegetarian, strictly seafood, a meat lover’s smorgasbord, or any combination thereof. You can incorporate squid, langoustines, guinea hen and quail, and make it up as you go—though a tried and true Spaniard may cry foul and proclaim his to be the recipe for a traditional and authentic paella. Beware; this dish has been known to stir passions as well as appetites. Although the list of ingredients may seem exotic and somewhat daunting, ask anyone who has made a paella or two and they’ll tell you—preparing paella is a Spanish piece of cake. Think about it: paella is a one-dish meal, it’s the perfect party food and it feeds a small tribe.

Now, repeat after me, “pah-ay-ah”. It’s a Spanish word that you can say with conviction and authority. So roll up your sleeves and start practicing what you preach! – Ernie

Ernie Pino’s Spanish Paella Dinner Menu & Recipes< Ajo Blanco con Uvas de Málaga (White Gazpacho with Málaga Grapes) Paella Valenciana with Seafood Torta de Manzana Cantabria (Apple Cake)/p>

Ajo Blanco con Uvas de Málaga
(White Gazpacho with Málaga Grapes)

Serves 4 to 6

This traditional, pre-Colombian, Gazpacho came from southern Spain’s Andalucía region, where almonds and grapes are grown. For centuries it was a common meal for the poor and working class, who grew most of the ingredients themselves. Then, when the rare and expensive products of the Latin American “New World” (tomatoes, bell peppers and cucumbers) were brought to Spain, the wealthy added these new vegetables to the dish and gave it an upscale edge. They also turned their backs on the more traditional white Gazpacho, and never looked back. This started a new wave of cooking in Western Europe, and made popular many of the foods we still enjoy today.

2 cups water
8 ounces French bread slices, crusts trimmed and torn into pieces
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar or red wine vinegar
2 garlic cloves, chopped and puréed
1 cup slivered almonds, toasted
2 1/2 cups ice water

1 1/2 cups green grapes

Pour 2 cups water over bread and let soak for 5 minutes. Drain. Squeeze bread until dry. Transfer bread to food processor. Add oil, vinegar and garlic purée. Season with salt to taste. Add almonds and ½ cup ice water, and blend until smooth. With machine running, gradually add remaining 2 cups ice water. Taste for salt.

Cover and refrigerate at least 8 hours (the flavors need to blend) and preferably over night.
Serve chilled, mixing well before serving. Garnish each serving with grapes.

Recipe by Ernie Pino.

Paella Valenciana with Seafood
Serves 6 to 8

1 1/2 pounds raw jumbo shrimp
5 large garlic cloves, crushed and minced (divided)
1 – 2 1/2 lb. rabbit (or chicken), legs, thighs and breasts separated
1 medium yellow onion, quartered, and 1 large onion, minced (divided)
3 teaspoons salt (divided)
1/2 teaspoon crushed saffron threads
1 tablespoon all-purpose flour
1 teaspoon freshly ground black pepper
1/2 cup olive oil
1 cup sliced chorizo sausage (Spanish style)
1 4-ounce jar pimientos, drained and cut into strips
2 large tomatoes peeled and chopped (see note)
2 cups uncooked short-grain rice, such as Arborio or pearl
8 ounces fresh, minced clams, drained, or one 6-ounce can, drained
8 ounces fresh squid tubes and tentacles
12 fresh mussels, scrubbed
1 cup fresh or frozen peas
1 cup fresh green beans

Marinate prawns in their shell with 2 of the minced garlic cloves (prepare the night before and refrigerate.)

Reserve the breast, legs and upper joints of the rabbit (or chicken) Combine the remaining pieces with 3 cups of water; add 1 the quartered onion, 2 teaspoons of salt, and ½ teaspoon of saffron threads. Boil 30 minutes, strain and measure out 2½ cups of the stock. Set aside. (Can be prepared earlier and refrigerated.)

Cut the reserved pieces of rabbit (or chicken) into small pieces through the bone (or ask your butcher to do this for you).

Dust the pieces with flour and 1 teaspoon salt and pepper. Heat olive oil in a paella pan or large heavy skillet on medium heat, and cook until crispy-brown and tender. Set aside.

Add reserved shrimp and chorizo to the same pan, cooking until shrimp turns pink. Remove from pan and set aside.

Add minced onion, remaining 3 cloves minced garlic, pimiento and tomatoes to the pan and cook until the onion is tender.

Add the rice to the onion mixture and stir to glaze.

Bring the reserved stock to a boil and add to the rice mixture.

Add clams, squid and mussels, bringing to a boil, and simmer for 5 minutes.

Add the peas and green beans, and cook 5 minutes more, uncovered.

Arrange the rabbit, shrimp and chorizo atop the rice, amongst the squid and mussels. Cover the pan and place over hot coals or low heat on the stove, or in a preheated 400°F oven for 30 to 40 minutes, or until all liquid is absorbed. Serve with a crusty bread and Rioja wine.

NOTE: To peel tomatoes, cut an “X” at stem end and on the bottom. Plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into iced water. Skin should slip off easily.

Recipe by Ernie Pino.

Torta de Manzana Cantabria
(Apple Cake)

This rich, rustic Cantabrian confection has a delicate spice-cake quality and somewhat of a pudding texture. It may be served warm or at room temperature.

3/4 cup (1 1/2 sticks) unsalted butter
6 Gala or Golden Delicious apples (about 2 1/4 pounds), peeled, cored and cut into 8 wedges
2 Tablespoons Applejack or brandy
1 1/2 cups sifted all purpose flour
1 cup sugar
3 large eggs
3 Tablespoons milk
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon

¼ cup apricot jam
1 Tablespoon applejack or brandy

Powdered sugar (optional)

FOR CAKE: Preheat oven to 350°F. Grease 9” diameter spring form pan with
2 3/4” high sides. Dust pan with flour. Melt butter in heavy large skillet over medium heat. Add apples, cover and cook until tender, about 8 minutes per side. Using slotted spoon, transfer 16 apple slices to processor. Add applejack and purée. Add flour, sugar, eggs, milk, baking soda and cinnamon and just combine until blended. Do not over mix. Pour batter into prepared pan. Drain remaining apple slices and arrange atop batter in a circular (star-burst) pattern. Bake until tester inserted into center comes out clean, about 50 minutes. Transfer to rack to cool.

MEANWHILE, PREPARE GLAZE: Stir jam and applejack in small pan over medium heat until jam melts, about 1 minute.

Brush some of glaze over warm cake. Cool cake 30 minutes. Release pan sides. Heat remaining glaze and brush over cake. Dust with sifted powder sugar.

Recipe by Ernie Pino.

Posted by Kathy on May 12th, 2015  |  Add Comment |  Posted in dessert, Foodie News, meats, Recent Posts, Recipes, soups

New Day Northwest

I had a great time on New Day Northwest‘s set talking about MOHAI’s latest exhibit, shaking up some Prohibition-style cocktails, and my upcoming lecture Women of Temperance and Tenacity on Thursday, May 28th. For the Clover Club and Old Fashioned cocktail recipes, make sure to visit

Posted by Kathy on May 7th, 2015  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle

Bubbly Cocktails for Mom

Mother’s Day is coming up next weekend. I KNOW I don’t need to remind you (wink, wink). This year, how about treating Mom like the queen she is by making her a specialty bubbly cocktail to toast the day!

Mimosas are a spirited way to start the day, made with fresh squeezed orange juice. Get creative and try them with lightly sweetened fresh raspberry or mango puree topped with sparkling wine or prosecco.

Guys listen up, you’ll get extra points for this one for sure! For a super, special presentation, freeze edible flowers in ice cubes then place a couple in a large wine glass. Shake up a jigger of vodka with a splash of Grand Marnier or Chambord, and pour over the ice then top with a big splash of sparkling pink Moscato. Fun and fabulous!

My Platinum Sparkle will make Mom smile!

And it’s always great to go Northwest. I love Washington’s own Michelle sparkling wine and Argyle, one of my faves from Oregon.

So toast Mom with some delicious bubbles – it’s her day after all! –Kathy

Posted by Kathy on April 30th, 2015  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Recent Posts, Recipes, videos

Spirited Women

Spirts, wine, and beer are a major industry in the Northwest, but not as often as we should, do we celebrate the spirited women of this industry.

As part of Seattle Beer Week (May 7th – 17th), The Pike Brewing Company will be hosting the 4th annual Women in Beer event on May 11th. This event celebrates the historic role women have had in the beer industry and their influence on the current craft beer movement.

Did you know? Historically women were the ones who brewed and sold beer. In fact in the Middle Ages, it was often nuns!

And there’s more! The Museum of History & Industry’s (MOHAI) current exhibition American Spirits: The Rise and Fall of Prohibition is featuring a cool lecture series (aptly titled History on the Rocks), includes a Women of Temperance and Tenacity seminar that I am co-presenting on Thursday, May 28th from 6:00pm-8:00pm.

I’ll be sharing a Liquid Kitchen signature cocktail for the seminar, which highlights Washington women’s roles in the alcohol industry pre- and post-prohibition. Make sure to get your tickets soon!

So cheers to celebrating the spirited ladies of the Northwest. -Kathy

Posted by Kathy on April 16th, 2015  |  Add Comment |  Posted in events, Foodie News, KOMO Radio, Lifestyle, Recent Posts

Nation’s Restaurant News

Check out today’s article “Riding the Trendy Tea Wave” in Nation’s Restaurant News all about the exploding tea-flavored drink trends. From specialty iced tea to tea lattes to tea cocktails… tea is everywhere!

Featuring tips and ideas on how to zest up your tea-based drinks!

Posted by Kathy on April 2nd, 2015  |  Add Comment |  Posted in Restaurants, Foodie News, Press, Recent Posts

Wisconsin State Journal

“The Devil is in the Details” – love it! Thanks to Wisconsin State Journal for featuring recipes and tips from D’Lish Deviled Eggs!

Posted by Kathy on April 1st, 2015  |  Add Comment |  Posted in appetizers, Foodie News, Press, Recent Posts, Recipes

Dishing with Kathy Casey: The Newsletter

Welcome to Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!


HOT – HOT Beverage Trends
A new year means new trends to look out for. Check out my guest article in Flavor & The Menu magazine all on 5 Menu Ready Drink Trends.

Brunch Drinks and Creative DIY Bloody Marys will be big!

And checkout Lane PR’s annual Food & Beverage Beat for a good list of trends to look out for, including my thoughts on the kitchen-to-bar movement and the resurgence of hotel bars as hot spots with a host of other chefs and industry tastemakers!



Top 10 Influencer

It comes with great excitement and honor to be named a Top 10 Most-Influential People of the Past 25 Years by Cheers Magazine. I am humbled to be amongst a list of other legendary Influencers like Dale DeGroff, Tony Abou-Ganim, Gaz Regan, and Audrey Saunders just to name a few who all share the same principle in elevating the cocktail culture. I want to thank you everyone who has supported the Liquid Kitchen through the years and look forward in continuing to raise the bar.


Speed Rack – Booze and Boobs!

I was thrilled to be a returning Seattle judge for Speed Rack, the bartending competition created by women bartenders for women bartenders focusing on speed and execution. It is also a fundraiser for breast cancer awareness, education and prevention.

This national competition pits female bartenders against each other in a round robin-style competition with regional winners vying for the finals and coveted title of Ms. Speed Rack 2015 at the June 14th finals. Northwest winner Angel Teta of Atuala in Portland, Oregon will move onto the finals in New York. Cheers to all the amazing spirited ladies–keep shaking it up! Check out the competition!

Judges with Speed Rack – Seattle winner, Angel!


Where’s Kathy – NRA’s BAR Show
Sunday May 17th – 2:00 PM

I will be presenting Sipping Social – what’s trending in the world of beverage through social media. Make sure to register for this year’s NRA-BAR event.

And please follow me @KathyCaseyChef on Twitter and hashtag #SippingSocial with any cool beverage trends you see out there. I would love to include what you think is hot in my presentation!



New Orleans Just for Fun!

My travels to NOLA are always some sort of business; Tales of the Cocktail, random food conferences….. so it was nice to finally visit as a tourist with my husband John – a NOLA virgin! This trip it was all about checking out the local digs. First up a walking tour – so we signed up for the Le Monde Creole insiders French Quarter courtyard tour and it was really great. Our tour guide Bill had been an “actor” before and he was really amazing and a great story teller. We also visited the pharmacy museum and then headed off to the LONG AWAITED tiki guru Beachbum Berry’s bar Latitude 29!

It was amazing – the interior is super old school tiki and the drinks are pure perfection! You know that I love me some fun garnishes, and I was in heaven here. Conical ice for the Navy Grog, corn husks wrapped around a glass for some other tasty looking concoction, custom stir sticks…. Loved it all!

And in New Orleans I must always visit the amazing Cheryl Charming. She has new digs now and is making us all proud on Bourbon Street and heading up beverage at the Bourbon O Bar. Finally a great cocktail bar on Bourbon Street – yay Cheryl!


The Old School VS New School at Hospitality Executive Exchange – West

This year’s West Coast HEE (there’s also an East Coast event planned later this year) was held in beautiful San Diego.

The event started off with a key note by fellow Top 10 Influencer Tony Abou-Ganim who is always so amazing to hear. But the most anticipated event was the Battle of the Bartender! A crazy fun mix off between Ol’ School: Dale DeGroff, Tony Abou-Ganim, and myself VS. New School: Charlotte Voisey, Philip Raimondo, and Brian Loukmas! You know Charlotte has never won against Tony on Iron Chef … and she was the New School captain – and the New School won. Charlotte can finally say she beat Tony, but we still think it was rigged! LOL

The Mix Off teams showcasing their drinks!

Chef Rick Moonen was a great closing speaker sharing his many stories from his beginnings in the restaurant business to new trends that he foresees in the next few years. I had a great time sharing NY chef’ing stories with him at dinner. I can’t wait to visit his restaurant and bar RX Boiler Room in Las Vegas later this month.

Chef Rick Moonen and I between sessions!


Arizona Cocktail Week

Sunny times were had in Phoenix at Arizona Cocktail Week! Cocktail enthusiasts and professionals attended this boozy week full of seminars, tastings, and of course, parties. My Kitchen to Bar included flaming herbs in cocktails to “how to” make bottled cocktails.

Check out how to make the Love Potion bottled cocktail!


Liquid Kitchen Videos on Amazon

Amazon is now featuring Small Screen’s Liquid Kitchen cocktail videos! I love Amazon so am super excited they have some of my videos now.



D’lish Reads – Chef Interrupted

Speaking of Amazon, Chef friend and amazing story teller Trevis Gleason’s new book is just out. A leading voice for those living with multiple sclerosis and chronic illness, Chef Interrupted shares his stories about living with MS and his recent move to Ireland, and includes recipes like White Soda Bread and Sticky Toffee Pudding. This is an inspiring book – I urge you to take a read.


Easter is Coming and that means Lots of Eggs!

What to do with all those hard boiled eggs – well I’ve got you covered with over 50 D’Lish Deviled Egg recipes to get you inspired!, there is an egg for every occasion. Here’s a link to one of my favorites: Beet’ing Heart Deviled Eggs.


What an amazing start to the year. I am so grateful for the ongoing support of my wonderful clients, friends, family and co-workers. I look forward to a d’lish and fruitful summer!

Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things d’lish, including recipes, tips, and fun events. -Kathy


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Copyright © 2015 Kathy Casey, Inc., All rights reserved.

Taste Washington

Taste of Washington is one of our iconic food and wine events here in the Northwest. Back for its 18th year, this year’s event is bigger and better than ever so make sure to mark your calendars for Saturday, March 28th and Sunday, March 29th.

On Saturday I will be emceeing at the Alaska Airlines Chefs Stage from 2:15 PM to 5:00 PM. It’s a great line up of chefs who will be sharing how to make their signature dishes and demonstrating exciting techniques.

226 Wineries from across the state will be serving tastes of their offerings, as well as select cideries and breweries – along with tasty bites from 65 PNW restaurants

Tickets are available at General admission gets you into the chef’s stage, main events and tastings. Over 5000 wine and food enthusiasts come every year, so why not be one of them? Hope to see you there! –Kathy

Posted by Kathy on March 19th, 2015  |  Add Comment |  Posted in Restaurants, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts