Posts from August, 2018

Marvelous Melons

A few summers ago, I whipped up a party-size batch of Watermelon Sangria. It was a hit and really made my croquet game better than ever! And summer is the time to enjoy juicy, sweet melons – the markets are brimming with them.

With their crisp, cool and refreshing qualities, melons evoke the essence of the summer season. We enjoy them in a multitude of ways. From simple chilled watermelon wedges with a sprinkling of chili lime salt to colorful melon-ball skewers of honeydew and cantaloupe intertwined with thinly sliced prosciutto for utensil-free outdoor snacking!

And have you ever seen those “watermelon taps?” They’re super cool to add in a watermelon drink and have it ready to pour.

But one of my favorite watermelon cocktails is the “Smitten”; tequila, fresh watermelon chunks, lime, a little simple syrup, a few sprigs of cilantro and a dash of hot sauce – it’s something a little different and d’lish!


Check out www.LiquidKitchen.tv to get the recipe and watch a video on how to make the Smitten!

So be sure to enjoy them while you can; there’s nothing like summer’s fresh melons to cool you off on a hot day. –Kathy

Posted by Kathy on August 16th, 2018  |  Comments Off on Marvelous Melons |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, Small Screen Network, videos

Citrus Coolers

Lemonades, limeades, fizzy orangeades – summertime and citrus go hand-in hand.

Start with the basic template: citrus juice, sugar, and water. Then switch it up a bit. How about Meyer lemon or Key lime juices?

Next get creative with water and add some soda water. But think outside of the box and use a flavored soda water – think La Croix or flavored Perrier like fizzy blackberry, sparkling peach, or effervescent blood orange.

Instead of making it with traditional cane sugar, sweeten it with organic agave nectar, a unique honey variety like wildflower or buckwheat, or try a touch of maple syrup.

You can also change up the ice. Have you heard about the fun butterfly pea tea? It changes color when you mix it with citrus juices. Yes, you can make ice cubes with this for a magical experience that kids of all ages will love! Or craft a delicious drink like a Honey Butterfly Tea Soda!

And for adults, a splash of your favorite spirit will snazz up that drink – vodka, gin, tequila, or rum. Who’s ready for a citrusy summer cocktail – I know I am! –Kathy


Photo by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Honey Butterfly Tea Soda
The sweet and tart honey citrus elixir adds flavor and body to this refreshing drink. The colorful brilliant blue butterfly pea tea creates a magical experience when mixed in!

Makes 1 drink

2 oz Honey Citrus Elixir (recipe follows)
2 oz soda water, chilled
1 1/2 oz brewed Butterfly Pea Tea, chilled
Garnish: lemon wheel

Measure the Honey Citrus Elixir into a tall glass. Fill with ice, then add the soda water and top with the tea.
Garnish with lemon wheel.

Honey Citrus Elixir
Makes 2 cups

1 tablespoon loose Jasmine tea
2 teaspoons minced fresh ginger
1/2 cup boiling water
3/4 cup orange blossom honey
1 cup fresh lemon juice

Place the tea, ginger and boiling water in a pitcher. Let steep for 15 minutes then strain. Add the honey– stir and let cool to room temperature. Then stir in the lemon juice and refrigerate.

Recipe by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Posted by Kathy on August 9th, 2018  |  Comments Off on Citrus Coolers |  Posted in citrus, Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Salmon Day

I’m a true Pacific Northwesterner and my love for delicious fresh salmon is in my blood. And there is nothing better than Alaska salmon.

Grilled, pan seared, or oven roasted – any way you serve it – this iconic fish is always a treat!


Photo by Kathy Casey Food Studios®

That being said, I have a new favorite salmon preparation: Citrus Marinated Slow-Cooked Salmon. Quick to prepare for a crowd and oh-so-delicious!

Schmear a side of salmon with a flavorful mixture of mustard, honey, lemon zest, fresh herbs, and olive oil. Then lay out super thin slices of lemon and oranges and shaved fennel – alternating orange and lemon for a truly beautiful presentation.

Bake low and slow at 250o F for about 40 minutes, depending on how thick your fillet is. This low-and-slow method makes for a very moist and succulent preparation and a great centerpiece for your next get-together.

And make sure to mark your calendars for August 10th for Alaskan Wild Salmon Day! A fun day to try out your fave salmon dishes – looking for tips and ideas, try some of my d’lish salmon glazes below like my Chipotle Honey Glaze.


D’lish Salmon!
(Photo courtesy of Alaska Seafood Marketing)

So whether you’re smoking, grilling, or oven-roasting it, get your wild salmon on while it’s in season.
–Kathy

Sunkist® Citrus Marinated Slow-Cooked Salmon
This salmon preparation is perfect to serve to a crowd. Slices of citrus baked over the top, and the low-and-slow cooking method keep it moist.

Makes about 6 servings

Salmon
1 small side of salmon with skin, (about 2 – 2 1/2 pounds)
1 Sunkist® navel orange
1 Sunkist lemon

Marinade
3 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
1 Tbsp. local honey
zest of 1 Sunkist Lemon*
2 Tbsp. chopped minced fresh dill
2 Tbsp. chopped fresh parsley
2 Tbsp. thinly sliced fresh chives
1 1/2 tsp. kosher salt
1/2 tsp. fresh-ground black pepper

Preheat oven to 250 degrees F°.

Bring fish out of refrigerator 20 minutes before cooking. Cut 2 pieces of heavy-duty wide foil to fit a baking sheet pan. Stack the pieces shiny side down. Spray generously with cooking spray.

Pat fish dry with paper towels. Place the salmon skin side down in the middle of the foil. If the salmon is to long for your baking sheet or if the tail end is thin, tuck the tail under.

Slice the orange and lemon each into 8 thin slices. Set aside.

In a small bowl, mix together marinade ingredients. Spoon the marinade over the salmon, coating well.

Lay the sliced citrus over the top of the salmon arranging in a “scale-like” pattern. Cook salmon for approximately 40 – 45 minutes, depending upon desired doneness and the thickness of your salmon.

* To make lemon zest: Zest is the outer peel of the fruit with no white pith attached. You can make fine zest with a zesting tool, microplainer or fine grater.

Recipe by Kathy Casey Food Studios for Sunkist®.

Salmon Glaze Tips and Tricks
Glazing salmon is a delicious and fast way to add a punch of flavor. These easy stir-together toppings are perfect for keeping on hand in your refrigerator. Try drizzling some glaze on your salmon during the last minutes on the grill. Or if pan roasting, right after you flip the salmon in the pan, spread a tablespoon of glaze on the top and then finish in the oven. This gives the glaze time to get a bit golden and caramelize a little. Use about 1 tablespoon per portion of fish or about 1/3 cup on a side of salmon. You can always pass extra glaze for those that want a little more!

Molasses Marmalade Glaze
Makes a scant 1/2 cup

1/4 cup orange marmalade
2 Tbsp. molasses
1 tsp. smoked paprika
1 Tbsp. cider vinegar

Stir ingredients together in a small bowl until well combined. Store refrigerated for up to 2 weeks.

Brown Sugar Peanut Glaze
Makes about 3/4 cup

2 Tbsp. hot water
1/4 cup packed brown sugar
2 Tbsp. soy sauce
2 tsp. finely minced fresh ginger
6 Tbsp. smooth peanut butter

In a small bowl stir together the hot water, brown sugar and soy sauce. Then stir in the ginger and peanut butter until smooth. Store refrigerated for up to 2 weeks.

Chipotle Honey Glaze
Makes 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.

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

Posted by Kathy on August 2nd, 2018  |  Comments Off on Salmon Day |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, salmon, seafood, seafood
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