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  |  Comments Off on Clammin’ Good Times at Ocean Shores! |  Posted in Contests, KOMO Radio, Lifestyle, Recent Posts, Recipes, seafood, Tasty Travels

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.

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  |  Comments Off on Oyster Time |  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!

Posted by Kathy Casey on November 16th, 2011  |  Comments Off on The Seattle Times |  Posted in Restaurants, appetizers, dessert, Foodie News, Fruit, Lifestyle, meats, poultry, Recent Posts, Recipes, seafood, sides, Snacks

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  |  Comments Off on It’s Mediterranean Mussel Season! |  Posted in appetizers, Books to Cook, KOMO Radio, Recipes, 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  |  Comments Off on Stumped About Seafood? |  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  |  Comments Off on The Weekly Herald |  Posted in Pasta-Risotto, Recipes, seafood

Zesty Winter Citrus

If you missed the live show on KOMO AM 1000, you can listen to it again online.

When you haven’t seen the sun for days on end and last summer’s soft fruits are a distant memory, citrus can definitely brighten the winter blahs. Tangerines stuff our stockings at Christmas; I love the teeny tiny ones–sooo easy to peel and their segments so easy to pull apart. Orange marmalade brightens up our morning toast. I even love to adorn my dining table with a big, sunny bowl of bright lemons and tangerines.

For centuries citrus has had a medicinal role, too–fighting off winter colds, tarting up hot, brandy-laced toddies, and, combined with honey in lemon cough drops, soothing dry throats.

Citrus is so versatile, being totally edible from the juice to the flesh to the peel. Citrus is a perfect accouterment for those cutting down on sodium in their diets. A squeeze of lemon or lime can bring out the flavor of food just as salt does. The tart juice also brightens sauces or vinaigrettes, and a quick squeeze of lemon brings a bit of sunshine to a simple glass of water.

Citrus skin brings you its big-flavored zest to use in baking, marinades and dressings. Strips are twisted and swiped around the rim of martinis and Manhattans, the skin’s oils are used in extracts to flavor cakes and candies and cookies. Citrus peel is even delicious on its own; candied orange, lemon or grapefruit rinds make a nice little something to nibble on after a big dinner.

No longer just the generic “orange” to meet the lunchbox fruit obligation, a plethora of specialty citrus varieties is available during short seasons between September and mid-March or later. There are so many types nowadays that you can try a different one every week of the winter! You could even have a tasting.

I’ve included 2 recipes this week – both are tasty tasty! If you’re an oyster lover you’ll want to try my recipe for Oysters on the Half Shell with Citrus Splash- made with pink grapefruit and tangerine the splash really lets the oyster itself come through – even oyster purists will  love this tangy bivalve adornment. And Orange Pound Cake with Macerated Oranges & Orange Flower Cream – incorporates everything orange in this lovely dessert … from zest to flesh to floral orange water!

And don’t forget those wonderful orange pomanders you used to make as a kid! Star with a  nice thick-skinned orange – stick it with whole cloves until it is totally encased. Nothing brings back fonder scent memories than one of these hanging in my closet or sitting on a dresser. If you’ve never made one, you should. It provides a bit of aromatherapy, and sitting, poking in the cloves can be quite relaxing…
Copyright © 2009 by Kathy Casey

Oysters On The Half Shell with Citrus Splash!
Splash makes 1 cup. It will top about 2-3 dozen oysters.

Sweet and tart bits of winter citrus are a terrific contrast to briny oysters.
When serving freshly shucked oysters on a buffet, lay them on pine or spruce boughs for a stunning presentation. Depending on your or your guests’ tastes, count from 4-5 oysters per person as a starter or 3-4 per person for a buffet.

Very fresh oysters in the shell

Citrus Splash
1 pink or ruby red grapefruit
1 tangerine
1 small shallot, minced
1 Tbsp champagne vinegar
1 Tbsp thinly sliced fresh chives
tiny pinch red chili flakes (depending upon how hot you like)

To shuck and serve the oysters:
Rinse the oysters and scrub the shells with a vegetable brush to remove any debris. Refrigerate until ready to shuck. Right before serving, shuck the oysters, discarding the top shell and inspecting the oysters for any bits of broken shell, picking it out carefully. Set the oysters on a platter or individual plates spread with crushed ice and bits of pine or spruce boughs if using. Top each oyster with about 1 – 1 1/2 teaspoons of the Citrus Splash and pass the remainder, or if serving buffet style set the Splash out in a small bowl so guests themselves can spoon a little over each oyster.

To make the citrus splash:
With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit, removing all white pulp. Section the citrus over a bowl to catch the juices, then finely chop fruit sections. Return fruit to the bowl and add remaining ingredients.
Copyright © 2009 by Kathy Casey Food Studios®

Orange Pound Cake with Macerated Oranges & Orange Flower Cream
Note: remove the zest from the oranges for use in the cake before proceeding to make the macerated oranges. I like to use a microplaner for zesting the oranges or use a potato peeler and peel the orange part (zest) of the outside off /with no white pith. Then finely mince it.
Makes 6 servings

Macerated Oranges & Glaze
3 very large or 4 small oranges, (or use 2 regular oranges and 2 blood oranges for a spectacular look and taste)
2 Tbsp Cointreau or Grand Marnier (optional)
1/3 cup fresh orange juice
1/3 cup sugar

Orange Cream
3/4 cup heavy whipping cream
1 Tbsp sugar
1/2 tsp orange flower water *

1 cup butter
2 Tbsp finely minced orange zest
1 cup sugar
4 eggs
1 tsp vanilla
1 1/2 tsp orange flower water
2 Tbsp orange juice
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

Preheat oven to 325 degrees F.

To make the macerated oranges and the orange glaze:
Cut a thin slice off the ends of each orange, then holding the orange cut-side down on a cutting board, cut the rind off of the orange all the way around, using downwards cutting motions. After you have cut away all the rind from the oranges, slice them in 1/4-inch slices. Place the oranges in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Cointreau or Grand Marnier. Meanwhile, in a small sauce pan combine the orange juice and sugar, bring to a boil over high heat and boil 1 minute. Let cool, then pour half of the orange syrup over the sliced oranges. Cover oranges with plastic wrap and let marinate refrigerated at least 30 minutes and up to 4 hours. Reserve the remaining orange syrup for finishing the cake.

To make the orange cream:
In a chilled mixing bowl, mix together the cream, sugar and orange flower water. Whip the cream until it is just softly whipped and soft peaks are forming. Refrigerate until needed and rewhip slightly if needed before serving.

To make the cake:
With an electric mixer cream the butter and orange zest until very fluffy in a large bowl. Slowly add the sugar. Then continue creaming for 3 minutes. Beat in eggs one at time until well beaten in, scraping down the sides of the bowl often. Then add the vanilla, orange flower water and orange juice and combine. With the mixer on low speed slowly add the flour, baking powder and salt to the creamed butter egg mixture. Mix only until just combined. Do not overmix at this point. Place the batter in a prepared (greased and floured) 1 1/2 quart (4 1/2-inch x 8 1/2-inch) loaf pan. Bake for about 1 hour and 15 minutes or until cake tests done. Let cool in pan 5 minutes, then with a long wooden skewer poke cake at 1/2-inch intervals all over. Drizzle the cake, still in the pan, with the remaining half of the orange syrup. Let set at least 1 hour before serving.

To serve the dessert:
Slice a very thin slice of cake off both ends; eat it or save it for a snack. Then cut the cake into 12 even slices. On each of 6 large dinner plates arrange 2 of the cake slices, overlapping slightly. Divide the macerated oranges evenly over each plate of cake. Drizzle any juice around and over the cake slices. Dollop each serving with the Orange Cream.
* Orange flower water is available in Middle Eastern grocery stores and well-stocked supermarkets.
Copyright © 2009 by Kathy Casey Food Studios®

Posted by Kathy Casey on January 7th, 2010  |  Comments Off on Zesty Winter Citrus |  Posted in dessert, KOMO Radio, Recent Posts, Recipes, seafood

Salt: A Cook’s Best Friend

If you missed the show on KOMO, click here to hear it online!

Salt is the universal seasoning—it makes flavors pop and go “Wow!” Salt brings out other tastes, even sweetness! All creatures like to eat salt—except, as we know in the Northwest, NOT slugs!

Salt is either mined from ancient, now dry, salt lake deposits or evaporated from sea water. There are many varieties. Refined table salt has additives to keep it flowing freely and iodine to ensure thyroid gland health in inland areas. Kosher salt is additive-free; and chefs appreciate its coarse-grained texture. Pickling salt contains no additives, which could cloud the pickle brine. Less refined, rock salt retains more minerals; it’s used in making ice-cream, baking potatoes, and nesting baked oysters in pans.

Hand-collected from coastal France, sel gris, also called grey or Celtic salt, is moist and unrefined; its pale color comes from the salt flats clay. During evaporation, a light film forms on top; this is fleur de sel, considered the “champagne” of salts.

‘Alaea is the traditional Hawaiian table salt; this sea salt gets its natural color from volcanic red clay. Danish smoked salt is flavored by the woods used when the evaporation is done over an open fire. 

Looking for big flavor—but from natural products—today’s consumers want gourmet salts from both culinary and health standpoints. And SaltWorks™, Inc., based in the Seattle area, does all–natural very well. The company buys directly from the farmers who produce the salt and imports it without a middleman. Founded in 2002 by owner Mark Zoske, SaltWorks now sells over 10 million pounds of sea salt a year. The company’s Artisan Salt Co. retail brand offers more than 30 varieties of salt and is available in hundreds of high–end retailers across the country.

Salt can headline a menu item, such as in Chinese Salt & Pepper Squid or Whole Snapper Baked in a Salt Crust. We love to sprinkle a little salt in salads before tossing; it’s a natural with hard-boiled eggs; and, heaven knows, we all love our salty snacks. We even enjoy it with our drinks—from a simple Salty Dog to the very popular Margarita.

Brining has become very trendy for flavoring food and keeping meats moist. My recipe for Pacific Rim Style Brine for Salmon for the Grill is an easy way to try out brining. I also included a recipe for a Citrus Herb Salt Rub for Chicken or Fish. This recipe infuses the salt with wonderful flavors to enhance any protein dish that needs a little “oomph”. It is great on roast chicken or used as a finishing salt on roasted scallops or plain grilled fish.

Pacific Rim Style Brine for Salmon for the Grill
Makes about 1 quart of brine

3 tablespoons kosher salt
1/2 cup, packed, light brown sugar
4 cups water
1/2 cup soy sauce
2 tablespoons finely minced fresh garlic
2 tablespoons finely minced fresh ginger

To prepare the brine: Add salt and brown sugar to water and mix until dissolved. Stir in remaining ingredients. Refrigerate unused brine for up to 10 days.
To brine and cook fish: Place salmon in brine, enough to totally cover fish. If needed to keep it submerged, weight down salmon by placing a plate or plastic bag filled with water on top of fish. Marinate fish in brine, refrigerated, for 3 to 4 hours only; DO NOT OVER-BRINE FISH! Remove fish from brine and lightly rinse off with cold water. Throw away used brine immediately!
Refrigerate fish, covered, till ready to cook. Grill the fish in your usual way, but do not salt the fish. Taste after cooking to see if salt is needed—it probably won’t be.
Chef’s Note: This brine is also great for brining chicken breasts, scallops or pork chops.Copyright ©2009 by Kathy Casey Food Studios®

Citrus Herb Salt Rub for Chicken or Fish
Makes about 1/2 cup

1 lemon
1 orange
2 tablespoons fresh rosemary leaves
15 large fresh mint leaves
3/4 cup fleur de sel
1 teaspoon freshly ground pepper

To make the salt rub: With a potato peeler, peel the lemon and orange, removing the colored part of the skin but not the white pith. Cut peel in very fine strips. (Reserve fruit for another use.) In a large, shallow, glass baking pan, mix peel, herbs and salt together and leave uncovered in a warm place in the kitchen. Stir a couple of times a day. Let sit at room temperature until the citrus peels and herbs are thoroughly dried—this should take about 3 to 4 days.

In small batches, grind the dried mixture in a coffee grinder (preferably one that you use only for spices) or with a mortar and pestle. Grind until the herbs and citrus peel are in small pieces and incorporated well in the salt. Then stir in the pepper. Place in a tightly covered jar until needed. This mixture should keep well at room temperature for up to 3 months.

To use salt: I like to use this seasoning on chicken or fish before roasting or grilling. It is also great used as a finishing salt and sprinkled on fresh vegetables, sautéed mushrooms, grilled shrimp, sliced poultry, or meats such as lamb or pork.

If roasting a whole chicken, preheat oven to 375 degrees F. Rinse chicken under cold water and dry inside and out with paper towels. Place in a roasting pan fitted with a roasting rack. Rub outside of chicken completely with 2 teaspoons olive oil and sprinkle with 2 tablespoons of the salt rub.

Roast chicken in preheated oven for 1 to 1 1/4 hours, or until an instant read thermometer reads 160 degrees. Let chicken rest 10 minutes before carving. (It will continue to cook and come up to 165 degrees F while resting.)

I like to sprinkle a little more of the rub on the carved meat as a finishing salt just before serving. Copyright © 2009 by Kathy Casey Food Studios®

Posted by Kathy Casey on November 5th, 2009  |  Comments (4) |  |  Posted in KOMO Radio, other, Recipes, seafood