Recipes

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

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

Summer Cherries

From Bings to Queen Annes, cherries are one of the Northwest’s most famed exports, and also one of our most valuable crops. Needless to say, they’re luscious, sweet & tart, and decadent.

Cherry Mojitos for a Crowd
Cherry Mojito photo from Kathy Casey’s Northwest Table.

Eaten out of hand is always tasty but I love them crushed in fresh lemonade or in one of my favorite summer cocktails, Cherry Mojitos for a Crowd! Just combine pitted cherries, light rum, fresh squeezed lime juice, and simple syrup. Let this sit for an hour or so, and then add a big splash of soda water and ice. Now, you’re ready for summer sippin’!

Have you ever made cherry salsa? Make my Sassy Bing Cherry Salsa just like you would tomato salsa, but sub out fresh chopped cherries for the tomatoes. Toss with some fresh lime juice, fresh minced jalapeno, a little red onion and some cilantro–great on grilled chicken or salmon.

Or hey, how about just a big bowl of cherries for dinner? Why not! So head out to the market and pick of a big bag of fresh local cherries and taste the season! –Kathy

Cherry Mojitos for a Crowd
Makes about 10 servings

3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
1 bunch fresh mint (about 1 1/2 cups sprigs)
3 cups silver rum
2 cups sugar
2 cups fresh lime juice
———————————————–
10-ounce bottles soda water, chilled
Loads of ice for serving

For Garnishing: fresh mint, fresh cherries

In a large nonreactive container, such as a glass pitcher, lightly crush the cherries with a potato masher. Then add the mint, rum, sugar and lime juice. Stir well to dissolve the sugar. Cover and refrigerate at least 2 hours – or overnight. (You can remove the mint before serving if you like and then garnish with fresh ones.)

For serving: add the soda water to the pitcher of drinks. Add ice and serve immediately.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on June 24th, 2016  |  Add Comment |  Posted in Books to Cook, Cocktails, Fruit, Recipes

Cider Sipping

It was not long ago that ciders were far and few between, but now, ciders are popping up everywhere across the country. From dry, tiny bubble-style (like a fine French Champagne) to spiced, and fruit-forward (think pear or raspberry, and even chai). There’s something for everyone’s taste.


A Rhuby Rum Cider Cocktail featuring dark rum,
grapefruit and pomegranate juices, and chai cider!
Photo by Kathy Casey Liquid Kitchen®

Cider is also fantastic as a mixer for cocktails too! Cider cocktails are a growing trend in bars and restaurants, and I have had so much fun creating new cider twists. For instance, have you ever had a mojito with a splash of crisp dry cider instead of the usual soda water? Or how about a whiskey sour topped with a blackberry cider.

Ciders are just the thing for sunny weather sipping. Friends and family gather for picnics, and patio parties – all of which call for cocktails batched for a crowd. One of my favorites is sangria, like in my Pear & Blackberry Sangria! It is so delicious to make this time of year with all the great fruit that is coming to their peak. Grab a local cider at the farmers market, add in a little light rum, and then sliced seasonal fruits. If it needs a bit of sweetness add a touch of local honey. Let it sit overnight to infuse in the refrigerator, then fill up a big pitcher and bring it out on the deck for leisurely sipping in style!

Cheers to summer with some sunny ciders. And for more inspired sipping, make sure to check out my Spiked column in CIDERCRAFT Magazine! –Kathy

Pear & Blackberry Sangria
Blackberries can be switched out for raspberries or strawberries depending upon what’s peak of season at your local market.

Makes about 4-6 servings

1/4 cup water
2 Tbsp. fresh lemon juice
1/2 cup blackberries
—————————
1 1/2 – 2 Tbsp. blackberry honey
2 Tbsp. fresh orange juice
2 Tbsp. brandy or cognac
—————————
1 (22 oz) bottles Crispin Natural Hard Pear Cider Lion Belge
Garnish: fresh blackberries and sliced pear

In a blender cup combine the water, lemon juice and blackberries. Process until smooth. Then strain through a fine mesh strainer and discard solids. Add the honey, orange juice and brandy and stir until honey is dissolved. Refrigerate for up to 2 days.

When ready to serve combine the blackberry mixture with the chilled cider in a large container. Add the berries and pear. Serve over ice

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on June 2nd, 2016  |  Add Comment |  Posted in Cocktails, Kathy Casey, KOMO Radio, Lifestyle, Recipes

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

Spring in to Summer Gardening

The days are longer and the sun is shining. It’s time to think about a summer vegetable garden and what to plant. So what grows best here in the Pacific Northwest?

Well, now is the time to plant those pole beans. Have you ever made a pole bean tee pee? It’s a great way to keep the growing beans contained. Be sure to plant in full sun for optimal harvesting and pick them when they are small and tender! And if you have some picky kiddos then try planting bushing “purple beans” that magically turn green when you cook them – that’s pretty fun!


Learn to make a great pole bean tent and more from Garden Therapy!

Next on my best of list is zucchini – it’s easy to grow! My mom used to make these tasty little zucchini cakes topped with a fresh tomato sauce and a dollop of sour cream. Or these days try it with Greek yogurt. Have you ever had a Chocolate Zucchini Cake? I’ve got a recipe for you!

Next on the must to-plant list are sweet 100 tomatoes – this variety loves our NW weather. And there is nothing like going out to the garden and popping them right of the vine into your mouth. I also love them skewered, rubbed with olive oil, seasoned and then grilled till lightly charred and served as a side dish or served atop a grilled steak.

My last bit of advice is to be sure plant to a few greens. Arugula is a great addition to any garden. And rainbow chard, in hues of pink, yellow, red and white will grow bountifully, keep trimming it to the base and it grows all season!

So time to get down and dirty in the garden! –Kathy

Chocolate Zucchini Cake
Makes 1 bunt cake – about 10 – 12 servings

Cake
1/2 cup soft butter
1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
1 cup semisweet chocolate chips (6 oz. wt.)

Glaze
1 cup semisweet chocolate chips (6 oz. wt.)
1/4 cup whipping cream
2 Tbsp. strong brewed coffee or espresso

Preheat oven to 350 degrees F.

In a mixer cream together the butter, oil and sugars. Beat in the eggs, vanilla and buttermilk.

Sift together the dry ingredients. Mix into the creamed ingredients a little at a time until incorporated. Stir in the walnuts, zucchini and chocolate chips.

Butter and flour a large (10-cup) Bundt pan and pour in batter. Bake for approximately 1 hour and 15 minutes or until a toothpick inserted in cake comes out clean.

Let cake stand in pan for 5 minutes or so then remove from pan and place cake on a rack to cool completely.

To make the glaze: In a small pan heat the chocolate, cream and coffee over low heat till smooth and just melted. Pour over cake. Let set 15 minutes before serving.

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

Posted by Kathy on May 20th, 2016  |  Add Comment |  Posted in dessert, Foodie News, Lifestyle, Recent Posts, Recipes, vegetables

Margaritas

Everyone loves a great margarita! It’s been popular in the U.S. since the early 50’s, and there are a lot of opinions on what makes a great margarita.

Margarita
Poppy’s Margarita from my book Sips & Apps that features a housemade Spicy Chipotle-Lime Sour

A classic ‘rita is typically made with tequila, fresh lime, a touch of simple syrup or agave nectar, and triple sec or orange liqueur. Let’s review our options.

The Tequila choices are vast:

    Silver is ideal for a fresh, bright margarita or made with fresh fruits.
    Reposado is aged a minimum of 2 months – 12 months in wooden casks. This light aging process rounds out a few of the rough edges found in many unaged tequilas.
    Añejo is aged more than 1 year and wonderfully smooth. It’s best for sipping on their own, but use it in a margarita if you like or add it as a float for depth of flavor.

Margarita MUSTS include starting with a good tequila, using FRESH SQUEEZED lime juice, orange liqueur (triple sec, Grand Marnier, or Cointreau) or a squeeze of orange works great too. Now sweeten to taste with a touch simple syrup or agave nectar.

Some like salt rims; some do not. I’m 50/50 and like a half rim of salt (my preference being kosher). Or there are tasty salt rimmers:check out my video for Sweet Citrus Salt. And of course, there are the “add-ins,” a splash of cranberry juice, pomegranate, fresh berries … the possibilities are endless!

Here is a basic margarita recipe you can get creative with:

Basic Margarita Recipe

Makes 1 cocktail

1 1/2 – 2 oz tequila of your choice
3/4 oz fresh squeezed lime juice
1/2 – 3/4 oz simple syrup or agave nectar (thinned out a bit)
1/4 oz orange liqueur (triple sec, Cointreau, or Grand Marnier)

Build drink in a cocktail shaker. Fill with ice, cap and shake.
Pour into a glass, garnish with a lime wheel, and enjoy!

So starting shaking and cheers to a great margarita! –Kathy

Posted by Kathy on May 13th, 2016  |  Add Comment |  Posted in Cocktails, Recipes
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