Posts from May, 2012


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.

(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

    Amazing Asparagus

    All around us, green things are poking up through the ground this time of year, especially asparagus!

    One of the best things about spring is this tasty green wonder! A lot of people have the perception that skinny, pencil-thin asparagus is preferable, but the fat, finger-sized ones are much more flavorful.

    Peeling asparagus used to be a popular prep step but you can skip the hassle altogether. Just snap the ends off at their natural break point and you’re good to go.

    Here’s a quick tip: save those snapped off ends. They’re great to use for a cream of asparagus soup or for making veggie stock!

    My Grilled Asparagus with Hazelnut Aioli
    (Photo from Dishing with Kathy Casey)

    This short-season superstar is totally versatile, whether stirred into a sauce, steamed, pickled, or grilled. My Overnight Pickled Asparagus is super, simple to make with the right pickling ingredients and in no time, you’ll have the perfect anytime snack to munch on. (Or as a garnish for your Bloody Mary!)

    Grilling adds a nice smoky character to the “grass” whether it’s straight off the grill, warm, or even chilled and it pairs great with a Hazelnut Aioli. Or give it a quick steam and drizzle with Orange Balsamic Vinaigrette and sprinkle with fresh grated parm – yum!

    So get your spring on with some fresh asparagus! –Kathy

    Overnight Pickled Asparagus
    Makes 1 large jar or about 20 pieces.

    1 bunch (19-20 oz wt untrimmed) fresh fat asparagus

    Pickling Brine

    1 1/2 cups distilled vinegar
    1 cup water
    1/2 cup sugar
    3 garlic cloves, sliced in half
    2 tablespoons pickling spice
    1 tablespoon kosher salt
    1/4 teaspoon crushed red pepper flakes

    Wash asparagus and then with a paring knife trim the bottom 3” (the woody tough part) off and discard.

    Place asparagus in a canning jar standing up or in glass bread pan, or other non-corrosive container the asparagus will fit tightly in. Set jar or container on a dish towel in a draft-free place in the kitchen.

    Place the pickling brine ingredients in a non-aluminum sauce pan over high heat. Bring to a hard rolling boil and then immediately ladle pickling brine over asparagus, being sure to cover the vegetables, poking down the asparagus if needed. cover with a lid or plastic wrap.

    Let cool to room temperature, then refrigerate. Let pickle for at least overnight refrigerated before eating. Pickled asparagus will last refrigerated up to 2 weeks.

    Recipe by Kathy Casey Food Studios®

    Grilled Asparagus with Hazelnut Aioli
    Makes 4 to 6 servings

    2 bunches (about 2 pounds) fat asparagus
    Olive oil for brushing asparagus
    Hazelnut Aioli (recipe follows)

    Wash the asparagus and trim off and discard the bottom 3 inches. Meanwhile, prepare a very hot grill.

    Lightly brush asparagus with olive oil. Grill for about 1 minute on each side, until the spears have nice grill marks and are just barely tender. Sprinkle with a little salt.

    Serve hot, warm, or even cold. Drizzle with Hazelnut Aioli or put the aioli in individual dishes for dipping.

    Hazelnut Aioli
    Makes 1 1/2 cups

    1/2 cup toasted hazelnuts
    1/4 teaspoon sugar
    1 tablespoon minced garlic
    1 1/2 tablespoons fresh lemon juice
    1/2 teaspoon Dijon mustard
    2 egg yolks
    1/2 teaspoon salt
    3/4 cup light olive oil
    1/4 cup hazelnut oil
    1 tablespoon water

    In a food processor, place the hazelnuts, sugar, garlic, lemon juice, mustard, egg yolks, and salt. Process until smooth. In a measuring cup, mix together the olive and hazelnut oils. With the food processor running, SLOWLY drizzle in the oils; the drizzle should be about the width of a spaghetti strand. The mixture will slowly begin to emulsify, forming a mayonnaise-like consistency. (Don’t add the oil too fast, or the mixture will break!) When all the oil has been added, pulse in the water. Store, refrigerated, until ready to use. The aioli can be made up to 3 days in advance.

    Recipe from Dishing with Kathy Casey

    Warm Asparagus with Orange Balsamic Vinaigrette
    Makes 4 – 6 servings

    1 1/2 pounds fresh asparagus
    1/2 teaspoon grated orange zest
    juice of 1 orange
    1 1/2 teaspoons balsamic vinegar
    1 tablespoon extra virgin olive oil
    1/4 teaspoon Dijon mustard (optional)
    1/4 – 1/2 teaspoon kosher salt
    1/8 teaspoon crushed red pepper flakes
    3 tablespoons shredded or shaved, high-quality parmesan cheese

    Wash asparagus and drain well. Snap off tough bottom ends and use in soup or compost.

    Steam asparagus until just tender. Or if you have the grill on toss it on for quick cooking.

    Meanwhile, in a medium bowl whisk together the orange zest and juice, balsamic vinegar, olive oil and Dijon mustard. Toss in the warm asparagus, coating well in half he dressing, and season to taste with the salt and red pepper flakes.

    Place asparagus on a platter and pour over the remaining dressing. Sprinkle asparagus with the parmesan. Serve immediately.

    Recipe developed by Kathy Casey Food Studios®

    Posted by Kathy Casey on May 24th, 2012  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes just announced their top Seattle airport picks! If you’re flying in or out of Sea-Tac International Airport, make sure you stop by at one of my two Dish D’Lish cafés and taste what all the buzz is about. Grab a snack, enjoy a fresh meal or quench your thirst….it’ll be d’lish!

    Posted by Kathy Casey on May 24th, 2012  |  Add Comment |  Posted in Foodie News, Recent Posts, Tasty Travels

    Seattle Weekly

    Don’t forget! It’s not too late to try out the special 50th Anniversary Tasting Menu being served at the revolving SkyCity restaurant at the Space Needle! If you can’t make it out anytime soon, check out this article in the Seattle Weekly for my Warm Spinach Salad and Seattle Needle Tipple cocktail recipes!

    Posted by Kathy Casey on May 18th, 2012  |  Add Comment |  Posted in Restaurants, Cocktails, Foodie News, Lifestyle, Recipes, salads

    Volterra Restaurant to Open in Kirkland!

    Ballard’s own Volterra Restaurant just announced that they will be opening a second location in Kirkland, Washington! Featuring Tuscan-inspired cuisine, the new Kirkland location (expected to open in Fall 2012) will serve lunch, happy hour and dinner throughout the week as well as Saturday lunch and Sunday brunch.

    Congrats to Chef Don Curtiss and Managing Partner Michelle Quisenberry for this wonderful news!

    Posted by Kathy Casey on May 14th, 2012  |  Add Comment |  Posted in Foodie News

    Raise a Glass For World Cocktail Day!

    A warm, bright day on the patio is all the reason I need to enjoy a perfectly crafted cocktail. Here’s another reason: World Cocktail Day is May 13th, and that’s one heck of a reason to celebrate! So, why not?

    Spiked Minted Citrus Splash
    My Spiked Minted Citrus Splash

    The date isn’t random at all. May 13th, 1803 was the first time a definition of the word “cocktail” was put into print! That the date falls when the weather is turning sunny is a happy coincidence. And it definitely calls for something tall and refreshing.

    My super-crisp and cool Spiked Minted Citrus Splash is just the thing to whet your whistle and raise a toast to World Cocktail Day. Fresh homemade mint syrup pairs up with zippy citrus and a nip of vodka or your favorite light spirit for a truly refreshing and d’lish drink.

    How will you celebrate World Cocktail Day? What’s your favorite warm weather cocktail to sip or to make for friends?

    For more cocktail inspiration, make sure to check out my cocktail show Kathy Casey’s Liquid Kitchen for other tasty sips like my Rye Invention and my Kaffir Colada. Don’t forget to check out my online store if you need your cocktail making essentials like my 6-in-1 Liquid Kitchen Cocktail Kit, Golden Era Bitters, 5130 Honey and my Sips & Apps.

    So shake up some fun and drink up on World Cocktail Day! –Kathy

    Spiked Minted Citrus Splash
    Zesty lemon – lime syrup and fresh mint make for a refreshing drink, perfect for any patio party or sunny afternoon. Serve over ice with your favorite spirit.

    Makes 7 cups for you to add your own liquor too – serves 8 to 10

    1 Tbsp finely minced lemon zest
    2 Tbsp finely minced lime zest (with no white pith)*
    8 large sprigs fresh mint
    2 cups sugar
    2 cups water
    3/4 cups fresh-squeezed Paramount Citrus Lemon juice
    3/4 cups fresh-squeezed Paramount Citrus Lime juice
    3 cups water (or substitute soda water if serving right away)
    1- 2 ounces of vodka per serving (or try making with gin, silver rum or tequila)

    Garnish: lime wheels and fresh mint sprigs

    Combine the zest, mint, sugar, and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.

    Remove and discard mint from syrup. In a large pitcher, combine the cooled syrup, lime juice, and water. Keep refrigerated for up to 1 week.

    Serve over ice in a tall glass with 1 – 2 ounces of spirit.

    Garnish with lime wheels and mint.

    * Zest is the outer peel of the fruit – with no white pith attached. You can remove the zest from the fruit with a fine zesting tool that makes long, very thin, pretty strands, or you can peel off the zest with an ordinary potato peeler, being careful not to get any white pith, and then finely mince it.

    Recipe developed by Kathy Casey Liquid Kitchen™

    Ginger Rouge
    Housemade Cranberry Ginger Syrup adds a flavorful twist and beautiful color to this drink. It is excellent made with gin, vodka, or gold rum.

    Makes 1 cocktail

    1 1/2 oz gin, vodka or gold rum
    3/4 oz Housemade Zesty Cranberry Ginger Syrup (see recipe)
    1/2 oz fresh lemon juice
    2 dashes angostura bitters
    3/4 oz ginger ale, chilled
    Garnish: long orange twist

    Measure the rum, Housemade Zesty Cranberry Ginger Syrup, lemon juice and orange juice into a cocktail shaker. Fill with ice and add the bitters. Cap and shake. Strain into a martini glass and add a splash of ginger ale.

    Housemade Zesty Cranberry Ginger Puree
    Makes 1 3/4 cups

    1 cup fresh or frozen cranberries
    2 tsp finely grated orange zest
    2 tsp finely minced fresh ginger
    1 cup water
    1 cup sugar

    Place ingredients into a small sauce pan. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes until syrupy. Let cool then puree in the blender until smooth. Refrigerate for up to 2 weeks.

    Recipe developed by Kathy Casey Liquid Kitchen™

    Posted by Kathy Casey on May 11th, 2012  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Small Screen Network

    Mobile Food Rodeo Round-Up

    I was down in Los Angeles and had to miss out on this past weekend’s Mobile Food Rodeo. Luckily, good friend and Table Talk Radio host Jamie Peha had this wonderful rodeo round-up of some of the the tastiness! Thanks Jamie!

    Make sure you keep your eyes peeled for the next Mobile Food Rodeo!

    Posted by Kathy Casey on May 10th, 2012  |  Add Comment |  Posted in Foodie News, Lifestyle

    Foodportunity: June 2012

    Frantic Foodie Keren Brown is starting this summer right with the next Foodportunity event! Mark your calendars for Monday, June 25th from 6:00pm – 9:00pm at Tom Douglas’ Palace Ballroom for a truly tasty time.

    Local chefs and cookbook authors will be there to answer all your questions, share recipes and inspire. Featured guests include Thierry Rautureau, Alice Currah, Michael Natkin, Jess Thomson, and Cynthia Nims. Make sure you buy your tickets soon as this will be hot event for the summer!

    Posted by Kathy Casey on May 8th, 2012  |  Add Comment |  Posted in Books to Cook, Foodie News, Lifestyle, Recent Posts