seafood

Wanderlust & Lipstick

Fantastic interview and article in Wanderlust & Lipstick! Seattle summers are gorgeous when the warm sun is out and with friends all around… with great foods and drinks! Check out my Seattle summer hot spots and my recipes for Summer Sangria, Veggie & Grilled Pita Greek Salad, and Grilled Alaskan Salmon with Garlic & Herbs

Kathy Casey

They say that summer in Seattle arrives on July 5—leaving us waiting and waiting until the Fourth of July holiday, and then treating us to its lovely sunny days for at least a couple of months. This year I’m not so sure that it’s actually officially arrived. Sure, we’ve had sunshine and some pleasant temperatures, but we’ve also had our share of overcast skies and thunderstorms. Still, however, it’s worth being ready to take advantage of sunny days each and every time they come.

To continue reading and for the recipes, click here.

Marinades

Summer means grilling and nothing boosts the flavor goodness on grilled meat, seafood and veggies like a fantastic marinade. They are simple to make and give an easy flavor jolt to your dinner dishes with only a few ingredients.

Marinade
(Photo courtesy of Country Living)

Take inspiration for your marinade from different cultures. Chipotle, lime, and agave add instant cha-cha-cha to your chicken. Or try ginger, thai basil, sesame oil, and hot chili paste for a bit of zen for your dish.

My biggest marinade tip is: Make it strong! The bolder the flavor; the bigger the taste. If you make your marinade and it tastes good – then it’s not bold enough. Pump up the flavor even more with spices, garlic, herbs, etc. Get creative!

Citrus juices are common in marinades and add a big hit of brightness to smoky grilled flavors. Keep in mind that marinating with citrus juices for too long can begin to “cook” your protein, particularly fish, before it even hits the heat. I like to use orange juice concentrate to really get a citrus punch in my marinade.

Another quick tip: If your marinade contains sugar or honey, be sure to grill on medium-low heat to prevent burning. Honey or sugar can scorch on high heat.

I’ve included a great chart for making marinades with a basic recipe and then add-ins for you to customize. I also put together some marinating and grilling tips for your next patio party to be grilling-successful!

So this summer, jazz up your cooking with some mouth-watering marinades. –Kathy

Basic Marinade for Grilling
Marinates 4 to 6 portions of protein

2 tablespoons fresh lemon juice
1 tablespoon minced fresh rosemary or other fresh herb
1 tablespoon Dijon mustard
1 tablespoon finely minced garlic
1/3 cup olive oil or salad oil, depending upon which herbs you are using
1/2 teaspoon coarse-ground black pepper or 1/4 teaspoon red chili flakes
4 to 6 portions of protein, such as chicken breasts, steaks, pork loin chops, salmon, or large shrimp, or large portobello mushrooms for a vegetarian option

In a small bowl, whisk together all marinade ingredients.

Lay out protein in a shallow, non-aluminum baking pan. Spoon half the marinade on the top side of each portion and rub it around, then flip the protein and spoon on the remaining marinade, being sure that all surfaces are covered.

Cover pan with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

When ready to cook, heat grill to medium-high heat, then brush grill lightly with oil. Be sure grill is hot before placing protein on it. Sprinkle both sides of protein with kosher salt, and grill on the first side, being sure not to move it until there is a good charred grill mark. (The biggest mistake that home cooks make is to “touch” what they are grilling too much and move it around before it is ready; this causes sticking.)

Grill to desired doneness. No specific time can be given as it will depend upon your heat and what you are grilling. Typically, if there are nice grill marks on each side, the food is probably close to done. You can refer to internal cooking temperatures on the Internet, but I think that most government-determined temperatures are too high. So, until you are a seasoned griller, get a small paring knife and cut a tiny “peek “into the center of what you are cooking. For poultry you will want to see no pink; fish should be just cooked and not dry; shrimp should be just pink on the outside and barely opaque inside; and steaks should be the way you like them!

This marinade is a basic one, so get creative here, too, when you feel ready. Practice makes perfect. And grilling is “rustic,” so if you make a mistake, it is not the end of the world—just jump back in and try it again soon.

Recipe by Kathy Casey Food Studios®

Marinade Customization Chart

Acid 1/4 cup Any of the following or a combination equaling 1/4 cup:

lemon juice

lime juice

cider vinegar

balsamic vinegar

red wine vinegar

white wine vinegar

rice wine vinegar

Dijon mustard 2 teaspoons
Kosher salt 3/4 teaspoon (use less if adding cheese or olives)
Oil 3/4 cup Any of the following or a combination equaling 3/4 cup:

mild-tasting vegetable oil, such as canola

olive oil, extra-virgin olive oil

nut oils, such as hazelnut or walnut oil (do not use nut oils for more than half of total oil)

Flavorings as desired black pepper, pinch of cayenne pepper

1 tablespoon grated lemon, lime or orange zest (colored part only—no white pith)

1 tablespoon chopped mild fresh herbs (basil, tarragon, chives, oregano, cilantro)

1 1/2 teaspoons chopped strong fresh herbs (thyme, rosemary, marjoram)

2 tablespoons chopped calamata olives, sun dried tomatoes or roasted peppers

2 to 3 teaspoons finely minced fresh garlic

2 to 3 teaspoons finely minced fresh ginger

1 tablespoon honey

2 teaspoons sugar

2 teaspoons poppy seeds

1 tablespoon Asian-style sesame oil

1 tablespoon toasted sesame seeds

1 tablespoon finely minced shallots

2 tablespoons thinly sliced green onions

1 teaspoon hot chili paste or hot sauce

In a small mixing bowl, use a small wire whisk and combine together your acid component, Dijon mustard and salt. Then slowly whisk in the oil, adding it in a thin drizzle. This technique is to emulsify (make smooth and combined) your marinade. Then add your flavoring components.

You can keep the unused marinade refrigerated for up to 2 weeks. Experiment with different flavorings and combinations. Discard after using the marinade.

Marinating tips:

  • The item you are marinating doesn’t have to be swimming in liquid if the marinade is made strong enough.
  • Freeze extra marinade in zip-lock freezer bags. When ready to use, just pull it out of the freezer, defrost and add in your item to be marinated.
  • Marinades with a lot of acid (vinegar, wine, citrus) should be used for a shorter time on proteins.
  • Make marinades thick with herbs and citrus zests — almost like a wet rub — for a big flavor punch. Smear on 1 tablespoon per portion.
  • Try smearing thicker marinades under the skin of whole chickens, then let them sit overnight, refrigerated, before roasting.
  • Created by Kathy Casey Food Studios®

    Lemon & Caper Marinade for Seafood or Chicken
    Makes about 1/3 cup

    2 teaspoons finely minced fresh lemon zest
    1 tablespoon finely minced fresh basil
    2 teaspoons finely minced fresh thyme
    1 tablespoon thinly sliced fresh chives
    2 tablespoons capers, finely chopped
    1 tablespoon fresh lemon juice
    1/4 cup extra virgin olive oil

    Whisk all ingredients together well.

    Keep refrigerated for up to 2 days.

    Marinate fish, shrimp, scallops or chicken breasts for at least 4 hours or up to 8 hours.

    Recipe by Kathy Casey Food Studios®

    Cider Marinade for Chicken or Pork
    Makes 1 cup

    1/4 teaspoon crushed red chili flakes
    1 teaspoon rubbed dry sage or 1 Tbsp. fresh sage finely minced
    1 teaspoon dry thyme leaves or 1 Tbsp. fresh thyme finely minced
    3/4 teaspoon celery seed
    1 tablespoon sugar
    2 teaspoons finely minced lemon zest
    1/2 cup apple cider
    4 teaspoons cider vinegar
    2 tablespoons Dijon mustard
    1/4 cup salad oil

    Whisk all ingredients together well. Keep refrigerated for up to 1 week.

    Marinate chicken breasts or pork chops for at least 4 hours or up to 8 hours before cooking.

    Recipe by Kathy Casey Food Studios®


    Citrus Mojo Chili Marinade for Poultry, Pork or Seafood

    Makes 3/4 cup

    2 teaspoons finely minced orange zest
    1 orange
    1 tablespoon fresh lime juice
    1/4 cup olive oil
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 tablespoon chili powder
    2 tablespoons finely minced garlic
    2 tablespoons finely minced onion

    Zest the orange and then cut off the peel and white pith from it. Cut orange into large chunks. Place in a food processor or blender with the remaining ingredients and process until as smooth as it will get.

    Will keep refrigerated for up to 3 days.

    Marinate fish, turkey breast slices, chicken, shrimp or pork for at least 2 hours or up to overnight.

    Recipe by Kathy Casey Food Studios®

    Chermoula Marinade for Prawns, Chicken, Veggies or Steak
    Makes about 1/2 cup

    1/2 teaspoon ground cinnamon
    1 tablespoon ground cumin
    1 tablespoon ground coriander
    1 teaspoon black pepper
    1 teaspoon salt
    1/4 cup chopped cilantro
    1/4 cup chopped parsley
    1 tablespoon minced garlic
    1 teaspoon chopped fresh ginger
    2 tablespoons minced fresh lemon zest
    1 tablespoon fresh lemon juice
    1/3 cup olive oil

    Place all ingredients in a food processor or blender and process until almost smooth.

    Keep refrigerated for up to 3 days. Marinate chicken breasts, shrimp, or beef steaks for at least 4 hours or up to overnight.

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy Casey on May 31st, 2012  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, meats, poultry, seafood

    Clammin’ Good Times at Ocean Shores!

    Towards the end of March, I am always thinking about the beach… not to tan, but to go clamming! Every year I head down to Ocean Shores (about a 4 hour drive from Seattle) to host their annual Razor Clam Festival!   This year will be my fourth time hosting this clam-tastic celebration and each year, my team and I have had an amazing great time.

    The weekend starts with an all-you-can-eat Fireman’s Pancake Breakfast served by the Ocean Shores Firefighters — all for $5! (And yes, they are cute!)

    Throughout the entire day, there’ll be lots to keep you and the family entertained. From live music and lots of clam chowder to taste as well as an auction of decorated clam shovels and tubes (sometimes called clam “guns”) as well as beer & Bloody Mary bars. Of course, there’s also the Clam Chowder Cook-Off Competition which my team and I will be judging.


    My crew and I doing the “Official” Razor Clam Festival Dance…eating all that chowder makes us silly!

    If you like to dig your razor clams, check out the Washington Department of Fish & Wildlife website for more info on this year’s dig…and don’t forget your clam license and essentials!

    Once you’ve reached your razor clam limits, it’s time to clean your clams. If you need a demo don’t fret as my friend Scott Surdyke and I share some of our cleaning tips in this video. Then it’s time to start cooking and one of my favorite ways of cooking this bi-valve is in a recipe that Scott and I created together. I’ve shared our recipe for our Clam-tastic Razor Clam Fritters dipped in my Rock-the-World Tartar Sauce below.

    Think clear skies, pack warm and head on over to Ocean Shores for a clam’tastic time! –Kathy

    Scott & Kathy’s CLAM-TASTIC Razor Clam Fritters
    Makes 24 – 26 fritters

    3 cups chopped/diced razor clams
    3 cups Krusteaz Buttermilk Pancake Mix with buttermilk
    1/2 cup cornmeal
    1 1/2 tsp baking powder
    1/4 tsp lemon pepper
    1 Tbsp minced lemon zest
    2 tsp sea salt or kosher salt
    Fresh-ground pepper to taste
    1 Tbsp minced garlic
    3/4 cup clam nectar (or reserved clam juice)
    1/4 cup Northwest amber beer, flat
    2 eggs, whisked
    1/2 cup minced celery
    3/4 cup fresh corn kernels
    6 scallions/green onions, thinly sliced
    1/2 cup chopped orange or red bell pepper (about 1/2 pepper)
    —————————————————
    Crisco shortening for frying
    Lemon wedges for garnish/squeezing
    Kathy Casey’s Ultimate Rock-the-World Tartar Sauce (recipe follows)

    Drain the clams and save any juice for use in recipe.
    In a large bowl combine the Krusteaz, corn meal, baking powder, lemon pepper, zest, salt and pepper. Stir in the garlic, clam nectar/juice, beer and eggs to combine.
    Then fold in the celery, corn, green onions, bell pepper and drained clams.

    Heat 2-inches of Crisco in a large cast iron skilled till hot – about 375 degrees. Scoop out fritters a few at time – I use a 1/4 cup measure – they should be kind of spread out and not too thick. Fry on first side till golden and then flip over. Continue frying till golden and cooked through. Drain on paper towels. Cook fritters in batches being sure oil stays hot. Keep fritters warm in a 300 degree oven on a rack if needed – but they are best served right away – the fritter cook will just have to keep cooking! Serve with Rock the World Tartar Sauce and fresh lemons.

    Recipe by Scott Surdyke and Kathy Casey

    Kathy’s Rock-The-World Tartar Sauce
    Makes 2 cups

    1 1/2 cups mayonnaise
    1/4 cup finely chopped dill pickle or dill pickle relish
    2 Tbsps drained capers, chopped
    1 green onion, very thinly sliced
    1 1/2 tsp Dijon mustard
    1/2 tsp Tabasco sauce
    2 Tbsps chopped parsley
    1/4 tsp celery seed
    2 Tbsps fresh lemon juice
    1/2 tsp granulated garlic
    1/2 tsp salt
    1/4 tsp black pepper

    In a medium bowl, mix all the ingredients.

    Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books

    Posted by Kathy Casey on March 8th, 2012  |  Add Comment |  Posted in Contests, KOMO Radio, Lifestyle, Recent Posts, Recipes, Tasty Travels, seafood

    Oyster Time

    Clear uncontaminated waters are pivotal in growing high-quality oysters, especially in the Pacific Northwest. The mollusks filter feed gallons of water a day and gain their subtle distinctive flavors from their environment.

    Another factor in raising these delectable bi-valves is the water temperature. Did you know that the meat becomes tastier and firmer as the temperature drops? Who knew!

    Oysters are best eaten during the cold months when the waters are crisp. Pacific Northwest seafood “guru” Jon Rowley says, “You can tell it’s oyster time when the skies turn oyster grey.”

    Pacific Northwest oysters range in size from the tiny Olympia (great for oyster virgins) to the extra-large Pacific (good for frying). Smaller oysters, like my favorite, the Kumamoto, are perfect for slurping.

    Oyster_Kumo_Group
    Kumamoto Oysters
    (Photo from Taylor Shellfish)

    Oyster purists say there is never a better way to eat raw oysters than unadorned — MAYBE with a squirt of lemon.  For the uninitiated oyster-slurper, this can be a bit scary.  Don’t worry because I have some great ideas to ease you into this.

    If you’re brand new to enjoying oysters raw, I have a bevy of simple sauces that you can make that will not mask their delicious flavor. From my Fresh Cocktail Sauce to my Champagne Mignonette Ice, you will love raw oysters in no time.

    Don’t fret if raw is not your thing. My Baked Oysters with Savory Mushroom Herb Crust recipe is just for you!

    Whether you shuck’em at home or enjoy them cooked or raw at restaurants (such as one of my favorites, the Walrus & the Carpenter in Ballard) get your oysters while the skies are grey.

    So get shuckin’ and enjoy! -Kathy

    Fresh Cocktail Sauce
    Set bowl of Cocktail sauce in the center of a platter of just shucked oysters. Guests can top their oysters with as little or as much as they like.

    Makes 2 cups

    2 cups ripe tomatoes cut in 1/4″ dice
    2 Tbsps very finely minced celery
    1 medium, very finely minced shallot (about 2 tablespoons)
    1 Tbsp finely chopped fresh parsley
    1/4 cup fresh lemon juice
    1 Tbsp hot prepared horseraddish
    1/2 tsp Worcestershire sauce
    1/2 tsp Tabasco (or more if you like it spicy)
    1/4 tsp black pepper
    3/4 tsp salt
    1 1/2 tsp sugar
    1/8 tsp celery seed

    Gently mix together all ingredients.  Chill well before serving.

    Recipe by Kathy Casey Food Studios®

    Champagne Mignonette Ice
    Makes about 2 cups ice, enough to top 5 to 6 dozen oysters

    3/4 tsp black peppercorns
    1 cup Champagne vinegar
    1/3 cup water
    1 1/2 tsp very finely minced lemon zest
    2 Tbsps minced shallot
    1/2 cup Brut Champagne

    Prepare the mignonette ice the day before or up to 3 days in advance. Enclose the peppercorns between pieces of plastic wrap and crush well with a heavy pot or mallet (or use a mortar and pestle). In an 8-inch square freezer-proof glass casserole dish or stainless-steel bowl, combine the pepper with the remaining ice ingredients and stir. Cover with plastic wrap and place in the freezer. Every 30 minutes or so, remove from the freezer and stir the mixture with a fork. The mixture should start becoming slushy after about 1 1/2 to 2 hours. When the mixture is icy and completely raked into tiny ice crystals, you can stop the stirring process. Let the mixture freeze overnight, then break up the ice crystals with a fork right before serving.

    Serve the ice in a small bowl; guests can spoon a small spoonful over the oysters.

    Recipe from Kathy Casey’s Northwest Table, Chronicle Books

    Baked Oysters with Savory Mushroom Herb Crust
    Make sure to use a hearty-textured bread such as Italian or French style – to provide the desired crumb consistency; avoid soft, airy loaves.

    Makes 2 dozen medium oysters on the half-shell

    2 cups packed diced firm textured rustic bread
    1 cup coarse chopped mushrooms
    3 Tbsps cold butter, cut small pieces
    1/4 tsp salt
    1/4 – 1/2  tsp Tabasco sauce
    1/4 cup coarsely chopped fresh parsley
    1 tsp minced fresh thyme
    1/4 cup (1 oz wt) high quality, shredded Parmesan cheese
    2 tsp minced fresh basil
    1 Tbsp fresh lemon juice
    1/4 tsp fresh ground black pepper
    2 dozen medium oysters (3 1/2″ long) in the shell

    Place bread cubes and mushrooms in food processor.  Add remaining ingredients, except oysters, and process 30 seconds, or until particles are well chopped and pea-like in texture.  Set aside.

    Preheat oven to 475 degrees F.

    Shuck oysters, cutting muscle but leaving oyster in the deep shell.  Cover each oyster loosely with 1 rounded tablespoon bread crumb-mushroom mixture, covering entire surface of the oyster.

    Arrange oysters on baking sheet and place on middle shelf of oven.  Bake 6 – 8 minutes till topping is golden.  Time carefully — they can overcook and dry out quickly!

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy Casey on February 16th, 2012  |  Add Comment |  Posted in Restaurants, Foodie News, KOMO Radio, Recent Posts, Recipes, seafood

    The Seattle Times

    If you’re looking for other great tips, techniques and advice as well as recipes for a fantastic Thanksgiving Day feast, check out the annual Seattle Times’ holiday guide written by Nancy Leson. This guide along with the recipes features a lot of tips and tricks from Seattle chefs and restauranteurs (including myself!), with all sorts of appetizers, entrees, sides and even desserts! Check it out for a d’lish read and try out some of the recipes yourself; you’ll have your guests asking for more in no time!

    It’s Mediterranean Mussel Season!

    Northwest cuisine is full of iconic flavors, and mussels are an integral part of the profile. I’m pretty equal opportunity when it comes to my love for these delicious bivalves, but I have a special soft spot for Puget Sound–grown Mediterranean mussels. This sweet plump variety is characterized by shiny black shells and easily removable beards. The mussels are super-quick to cook for an easy appetizer or dinner on the fly. Their season peaks in late summer to early fall—around the same time as tomatoes, says Jon Rowley, seafood guru to Taylor Shellfish.

    Now, we know mussels are d’lish steamed in white wine, garlic and butter, but Mediterraneans in particular are extremely versatile. Showcase their big, bold flavor with a dish of Pale Ale Oven-Roasted Mussels. Toss them into a big cast-iron skillet with some local beer, garlic and rosemary, then pop the whole shebang in a very hot oven—instant one-bite apps with their own built-in spoons! Don’t forget some bread to soak up that tasty broth!

    “Meds” are at their best right now. If you happen to be in Seattle, pick up some of these yummy Northwest favorites at Taylor Shellfish’s new store on Capitol Hill. Or plan a day trip and head out to beautiful Chuckanut Drive to their farm where they have a store on site and learn all there is to know about raising/harvesting mussels and other local treats straight from the Pacific.

    Cook up some of these delicious mussels before their season is over! – Kathy

    Pale Ale Oven-Roasted Mussels

    Makes 4 servings as a shared appetizer, or 2 as a light entrée

    2 pounds Mediterranean mussels, rinsed and debearded
    1 Tbsp minced fresh garlic
    1/8 to 1/4 tsp red pepper flakes, or to taste
    2 ripe plum tomatoes, chopped (about 1 cup)
    1 tsp minced fresh rosemary
    1/2 lemon, cut into 4 pieces
    1/3 cup NW beer, such as a pale ale
    2 Tbsp butter, cut into small chunks, or olive oil
    1 large rosemary sprig (optional)

    Preheat an oven to 500°F. Toss the mussels, garlic, pepper flakes, tomatoes, and minced rosemary in a large bowl. Transfer to a large cast-iron or other heavy skillet with an ovenproof handle. Squeeze the lemon pieces over the mussels, then drop the pieces into the pan. Pour the beer over the mussels and scatter with the butter. Place the rosemary sprig in the center.

    Roast for 10 to 15 minutes, or until the mussels are all open. Remove from the oven, and stir gently with a large spoon. Discard any mussels that do not open. Serve in the skillet, set on a hot pad or trivet—being sure to wrap the skillet handle with a cloth napkin or pot holder.

    Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco

    Posted by Kathy Casey on September 29th, 2011  |  Add Comment |  Posted in Books to Cook, KOMO Radio, Recipes, appetizers, seafood

    Stumped About Seafood?

    Good_Fish_Cookbook Northwest chef Becky Selengut knows a thing or two about fish and in her new book GOOD FISH, she shares some of that wisdom with more than a little light-hearted humor and lots of insightful anecdotes. Selengut cares as much about the delicately balanced flavors in her recipes as she does about the denizens of the deep and being a thoughtful steward of them and their home. Addressing everything from seasonality, raising and harvesting methods to buying tips and questions buyers should ask their seafood seller, Selengut is handing the home cook the ultimate guide to sustainable seafood cooking.

    Continue reading on Amazon’s Al Dente Blog.

    Posted by Kathy Casey on June 30th, 2011  |  Add Comment |  Posted in Amazon, Books to Cook, seafood

    The Weekly Herald

    Spot prawns tend to be very flexible no matter how you cook them and works well with a myriad of fresh ingredients. Check out The Weekly Herald for my Spot Prawn Pasta with Lemon Cream recipe!

    Posted by Kathy Casey on June 30th, 2011  |  Add Comment |  Posted in Pasta-Risotto, Recipes, seafood
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