Posts from August, 2017

There’s Nothing Better Than Corn!

Ahhh, sweet summer corn. Is there anything better? Fresh, crunchy corn is so delicious and versatile. Personally, I love my corn with just a bit of seasoning, but a little smear of butter is the perfect complement to hot corn on the cob. You can get creative with your butter by whipping in a bit of local honey, chili powder, fresh basil, roasted garlic…the combinations are endless!


Photo courtesy of Pablo y Pablo

Traditionally 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, why not throw your corn on as well?

Leave the stem on for an easy handle and roll it along the grill to heat it through and add some great color. Serve it just like that, or cut off the kernels and add them to fresh salsa, folded into whipped potatoes, or sprinkle on a salad- like my d’lish Summer Corn, Roasted Pepper, and Arugula Salad garnished with Goat Cheese Crostini!

Not a fan of eating corn right off the cob? No problem- I have a great trick to share with you! Take 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 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.

And if you’re lucky enough to live in Seattle- I highly recommend checking out Pablo y Pablo. Located near Gas Works Park, this Mexican restaurant and bar knows how to treat corn right! Their Grilled Street Corn with chipotle aioli, cotija, green onion, cilantro, and lime is simply amazing. They even highlight corn in a totally different way with their Fried Hominy with chipotle salt. YUM!

So go enjoy one of the best tastes of summer while you can– fresh picked, local corn!

-Kathy

Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

3 mixed colorful bell peppers
3 ears fresh corn, husked
2 teaspoons Dijon mustard
2 cloves garlic, minced
3 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 teaspoon 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 ounces soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or 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 place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

Copyright 2017© by Kathy Casey Food Studios®

Posted by Kathy on August 31st, 2017  |  Comments Off on There’s Nothing Better Than Corn! |  Posted in chipotle, Dishing with Kathy Casey Blog, garlic, herbs, Kathy Casey, peppers, spices, vegetables

Savor and Sip Summer

Summer is coming to an end soon, so why not preserve some of the season’s delicious flavors before they’re gone? I like to make fruit and herb syrups to use in cocktails and homemade sodas or lemonade. You won’t believe how easy they are to make!

Simply combine equal parts sugar (or honey!) and water in a saucepan. Add in some fresh chopped fruits, like peaches or blackberries, and throw in a few sprigs of herbs. I love to use mint or thyme. Bring the mixture to a boil, then remove from the heat and let it infuse for an hour. Yum! Are your taste buds watering yet? Once the mixture has cooled, pour it through a fine mesh strainer and into sealable bottles. You can store the simple syrup, refrigerated, for about 6 weeks.

And when you’re ready to use your d’lish syrup, simply mix it with fresh lemon or lime soda water for the perfect refreshing sipper. You can also use it to sweeten ice tea! Or why not shake up some cocktails and use your fresh fruit syrups in drinks such as mojitos, whiskey sours, margaritas, or one of my personal favorites- my Honey Lavender Peach Fizz!

Get creative and preserve the flavor of summer as long as you can!

-Kathy

Honey Lavender Peach Fizz

If the peach is super shiny when you cut it open, you know the brix (sugar level) is high and your peach is going to be sweet! Pick peaches that are heavy with a nice blush on them. This delicious drink is great to enjoy as a non-alcoholic refresher, or add a splash of your favorite local vodka or gin.

1 1/2 oz lavender honey syrup (recipe follows)
1 1/2 oz fresh peach puree (recipe follows)
1 oz fresh squeezed lemon juice
4 oz sparkling water

Garnish: fresh lavender and/or rosemary

In a small pitcher or large measuring cup combine the juice and sparkling water. Stir. Pour into glasses filled with ice, garnish and enjoy! Makes one large or two small drinks.

Lavender Honey Syrup
Makes 1 cup

Honey syrup is easy to make and great to have on hand. I love it used in cocktails, homemade lemonade or non-alcoholic refreshers.

1/2 cup Golden Harvest Bee Ranch Lavender Infused Honey
1/2 cup warm water

Mix together ingredients until well combined. Store refrigerated for up to 10 days.

Fresh Peach Puree
Makes about 3 cups

Seasonal fruit puree can be made with any ripe fresh fruit. It will keep for about 3-4 days refrigerated, or place in small freezer containers and freeze for up to 3 months. Be sure to leave an inch of room at the top of the container for expansion during freezing.

For a fun brunch ideas try adding two tablespoons of puree to a champagne flute and top with a local hard cider for a delicious twist on the traditional Bellini.

3 cups diced fresh very ripe peaches
1 tbsp. fresh lemon juice
1 tbsp. honey or sugar
2 tbsp. water

Combine all ingredients in a blender. Pulse for a few seconds then blend on high till nicely pureed. Strain and then refrigerate or freeze.

Recipes courtesy of Kathy Casey Food Studios-Liquid Kitchen®

Posted by Kathy on August 24th, 2017  |  Comments Off on Savor and Sip Summer |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Flavor 2017: 12 Trends that Spell Opportunity

Want to know the biggest trends happening in the Food & Beverage industry right now? The Flavor Experience conference was the place to be this summer to get the delicious scoop!

Chefs, mixologists and industry gurus came together to share ideas, techniques and all things flavorful!

For the 2nd year in a row, Kathy Casey teamed up with industry heavy hitters: Data trend guru and menu consultant, Maeve Webster of Menu Matters and Cathy Holley, Editor-in-Chief of Flavor & the Menu to present “The Next Dozen” 12 Trends That Spell Opportunity.

See what is on the horizon in the world of trending Flavors, and how to incorporate these dynamic combinations into your menus. Check out the presentation below:

 

Posted by Kathy on August 22nd, 2017  |  Comments Off on Flavor 2017: 12 Trends that Spell Opportunity |  Posted in Cocktails, Conferences, Dishing with Kathy Casey Blog, Foodie News, Newsletter, Recent Posts, Tasty Travels

Okie Dokie Poke!

It’s no secret that the poke trend is taking Seattle- and the entire country- by storm. And while it seems this hot craze is new to the scene, traditional Hawaiian poke has actually been around for centuries. Seriously- centuries!

So what makes poke so popular? Well it’s healthy, delicious, and so customizable! The raw fish salad is traditionally made with cubed ahi tuna, seaweed, onions, and an Asian inspired dressing made of soy sauce, ginger, sesame oil, and sesame seeds. But these days poke shops offer much, much more- allowing YOU to tailor your experience! And living in the Northwest we also love our salmon poke. Just be sure to use Alaska Salmon that has been previously frozen for safety purposes.


Alaska Salmon Korean BBQ Poke
Here are some fun Poke recipes that we worked on!

And lucky for us- Seattle has some amazing poke restaurants that are a must-try! My go-to spot is Poke To The Max, created by the Hawaiian poke legend Chef Sam Choy. With locations in Tacoma, Hillman City, and 3 mobile food trucks that travel throughout the Seattle area- it’s easy to become a regular.

On August 21st you can really get your poke on at Chef Choy’s Seattle Poke Contest where dozens of local chefs will come together to prove that their take on the dish is the best. Expect live music, delicious food and drinks, and of course- lots and lots of POKE! And if that’s not enough to convince you- each ticket purchase benefits The Bennett Foundation, founded by Seattle Seahawk’s beloved Michael Bennett! So get out there and enjoy great food, for a great cause.

For more information and tickets to The Seattle Poke Contest, visit their facebook page! or get tickets here! -Kathy

Posted by Kathy on August 17th, 2017  |  Comments Off on Okie Dokie Poke! |  Posted in appetizers, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, salads, salmon, seafood, seafood, seasonings
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