Ahh… just back from exotic, UAE where my associate Keith Waldbauer and I conducted  training for the Fairmont Art of Mixology Culture at the new and faboo Fairmont Abu Dhabi. Yes, it’s Vegas on steroids and the playground for the rich.

Me on the rhinestone couch in the lobby of the
Fairmont Abu Dhabi  – Bling bling!

It was 3 weeks of hard, but fun, work. We set up and opened multiple bars – from Marco Pierre White’s new Steak House Restaruant to Frankie’s Italian Restaurant… to the beautiful Pool Bar and the Lucious Chocolate Gallery. (And I want to add that the staff and managers were AMAZING!)

Miss Kirsten and I after testing a LOT of chocolate cocktails that we shook up for the new Chocolate Gallery!

Needless to say we were up to our eyeballs in cocktails! Since, beer, wine and spirits are served only at hotels; you can imagine non-alcoholic drinks are also super popular. 

The non-alcoholic drinks WERE amazing. The most popular, was the super simple, “why didn’t I think of that,” Minted Lemonade. This is not just mint in lemonade, this is lemonade, ice and fresh mint blended smooth and brilliant green. It’s the perfect refresher for the hot HOT heat.  It’s tart, sweet, tangy, and refreshing! I’ve given a basic recipe below.  Just be sure to use a decent lemonade with a good punch – none of this “watery lemonade,” …the kind masquerading as lemonade in the refrigerator section with a whole whopping 7% lemon juice!  It’s important to use a good lemony lemonade.

Blend in a small slice of ginger for an even more intense refreshing kick.

What else did we eat and drink while in Abu Dhabi and Dubai? Only the best Indian food either of us has ever had in the Elements Restaurant at the Fairmont Abu Dhabi! Dal, also spelled dahl, dhal, or daal, tikkas  and curries of a zillion variations. No matter how you spell it, they were all amazing.  We also enjoyed delicious Lebanese food at Café Blanc a cool café at the Dubai mall. We sat outside one lovely warm evening and sampled so many great dishes I thought I would burst.

Favs: Fattoush salad with tomatoes, cucumbers, crisp flat bread with sumac and coriander, chicken livers in pomegranate molasses, and another amazing non alcoholic drink – served in layers of blended avocado, red dates, blended rose ….. 3 layers of sipping goodness – zowie!

Click here for a fun video I took and edited with my new Flip Video Camera, showing how they made the above three-layer drink!

And yes – I know you all want to know if I drank Camel Milk?
Of course and I made a cocktail out of it too!  

Minted Lemonade
Makes 1 serving

3 large sprigs fresh mint
1 cup big flavored lemonade
1/2 – 3/4 cup ice
Garnish: fresh mint sprig

Tear mint and add to blender. Measure in lemonade and ice and blend on high till smooth. Pour into a tall glass and garnish with mint. Enjoy! © 2009 Kathy Casey Food Studio

Nice to have recipes in the Seattle Times today! Check out my recipes for Bacon Gougeres, Orange Fennel Shrimp and Apricot, Pistachio & Goat Cheese Stuffed Mini Cukes. 

From Sip. at the wine bar & restaurant
November 18, 12:00 to 1 p.m 

How can you pass up on for an offer of free food at a wonderful location? I know that I can’t! Sip. at the wine bar & restaurant will be giving their new downtown Seattle neighbors a taste of their lunch menu with free signature sliders and fries. These Hawaiian sweet roll sliders are made of mini sirloin burgers topped with pepper mayonnaise and jack cheese served three to an order. Sounds amazing, right!  This slider combo is already a hit at their Issaquah and Gig Harbor locations.

The grand opening of this wonderful place is in two weeks (Friday, November 20)! Sip. is offering free sliders as a part of a weeklong series of events celebrating the opening of the newest location downtown Seattle at 5^th and Madison.

WHO:             Sip. at the wine bar & restaurant

WHERE:        Sip. Seattle
909 5^th Ave.
Seattle, WA 98101                  

WHEN:          Wednesday, November 18, noon to 1 p.m.

WHAT:          Free Sweet Roll Sliders
Three mini sirloin burgers topped with pepper mayonnaise and jack cheese served on Hawaiian sweet rolls. Includes fries

Check out this great offer from Saltworks in celebration of my Salt topic of the week:

This is Saxon from SaltWorks. We are very excited to be mentioned by Kathy Casey, and would like to extend a special promotion to her audience. Mention “Kathy Casey” when you call in your order, and receive FREE SHIPPING for standard orders during the month of November! Call us at 1-800-353-7258 to receive this promotion. Thank you!

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®

This is Keith Waldbauer, Consulting Associate Mixologist for Kathy Casey Food Studios/Liquid Kitchen.  If we’ve never met, hopefully we’ll be able to remedy that situation sometime very soon.  In any case, I’m standing in for Kathy for a hot minute to give an update about our adventures in the beautiful Middle East, nearly halfway around the world from our lovely home base in Seattle.

So, why am I writing this blog post, and not Kathy?  Well, at this moment, Kathy is perfecting an inspired cocktail menu for one of Fairmont Abu Dhabi’s many signature bars, and let me be the first to tell you that this is no small task.

Developing a cocktail menu in an unfamiliar culture has inherent obstacles we just don’t find back home (such as sourcing materials readily available at home but difficult to obtain here).  Developing a world-class cocktail menu designed to represent the pinnacle of mixology available in Abu Dhabi adds an increased (but thoroughly welcome) challenge.  Add to that the training of the bartenders and the staff on the artistry involved in making our cocktails and you have… well, you have me standing in for Kathy while she performs her magic here.

Some of our impressions on the first few days of our adventures in Abu Dhabi:

* It takes a long time to get here from Seattle.  John and Kathy picked me up at my apartment at 8:30 a.m. on Tuesday, October 13th.  Kathy and I finally relaxed in our rooms at 1:00 a.m. on Wednesday, October 14th.  So…um…*whew*

* The staff at the Fairmont Abu Dhabi is among the friendliest, most accommodating collection of people we have ever encountered.  Every single employee has gone out of their way to not only make us feel at home (no easy task) but to also acquiesce to our demands to help make the bars we’re consulting with rank among the very best.  The commitment shown by the staff here to excellent service in all facets literally surprises us every single day…. I know of no higher compliment we can give than that.

* Our mixology classes have been enthusiastically attended and Kathy and I are having fun sharing the passion we have for the craft of bartending at the highest level.  These are five hour classes, every day, and the last hour is just as high energy as the first hour.

* The hotel is absolutely stunning.  Follow this link and scroll through.  And know that the pictures can’t possibly do justice to the physical experience.

* Um… yeah… it’s hot outside.

* There is a perverse exhilaration in opening a bar (or five) in which 12-15 hour days is the minimum.  What’s perverse is neither Kathy nor I even realize we put in those kind of workdays.  That’s how fun this is.

* Finally, as much great work as we’re doing and as much fun as this is, we do miss our rainy NW home.  I know Kathy misses her husband John and also her staff at KCFS.  I miss Vessel and Liberty, the bars I work at, and all my regular guests and friends.  We’re looking forward to getting back in time for the holidays.

The sparkle couch Kathy loves so much she swears
she’s taking home with her…

Fairmont Bab Al Bahr lobby

Outside the hotel

This is Cameo McRoberts filling in for Kathy while she’s shaking up some fun overseas. I’m an Executive Chef here at Kathy Casey Food Studios and I’ve worked with Kathy on a lot of things. What I love the most is sharing ideas with her!  When Kathy asked me to take over this week’s Dishing post, you can imagine I jumped at the chance.  What better opportunity to discuss my favorite subject: Me!! Oh wait, I mean Mexican food!

October normally brings in colder weather and a shift in mentality for heartier meals. With the onset of fall, our cravings turn to slow cooked and braised dishes, a staple in Mexican cuisine. I like to make this Yucatecan style Ceviche to bring about one last taste of a warm Summer before the Winter frost kicks in.

Ceviche is normally fish ‘cooked’ in lime juice, but with this one we cook the seafood first.  It’s great choice for people who don’t enjoy raw or undercooked seafood. I also like to use the 1# seafood medley that is usually available at Trader Joe’s.  It has a mix of shrimp, calamari and scallops that work well in the dish.   I also like to use a Japanese mandolin or julienne for texture appearance.  If you don’t have one, medium dice or julienne so that everything is the same size, but keep the onion pretty thin so it doesn’t overpower.

Now a little about me and my fave Mexican restaurants:
Before joining the D’Lish entourage, I was Sous chef at the highly acclaimed Frontera Grill and Topolobampo, winner of James Beard awards galore. Most recently, Rick Bayless, chef and owner, won Top Chef Masters making him a household name. 
Since my return to Seattle the quest for soul satisfying Mexican fare has left me a little weary.  But Seattle’s taco truck obsession and the honest offerings of a few places in town, eases the homesick pangs in my belly for the truly authentic. 

Taqueria la Fondita II has true carnitas… Pieces of pork butt braised in lard; once the meat is cooked the heat is turned up so the little tender morsels begin to fry.
Senor Moose offers up dishes that I love to see on the menu but don’t always make it, like Mancha Manteles, one of the 7 traditional moles, sweetened with plantains, and usually garnished with grilled pineapple and chorizo.
And dear to my heart, forever underrated, but always busy, is Agua Verde/ Paddle Club.  It’s a pain to get a table. But their dedication to sustainability, their staff (some have been there over 10 years), their delicious food, and not to be forgotten, the view make it one of my favorite Seattle places.
The best place to find Mexican ingredients is La Conosupo Grocery, in Greenwood. They have everything you need, a good selection of cheeses and chilies, and it’s not too intimidating if you don’t speak Spanish. 

With that said, go grab a six pack of Pacifico, some chips and rent ‘The Three Amigos”!  Don’t forget to enjoy the ceviche and reminisce of this past summer… Or plan for the next one!

Yucatecan Ceviche
Serves about 4-8 people

1 lb seafood medley (or 1/3 lb each, shrimp, calamari, or scallops)
1/2 cup red onion, thinly sliced
1 c. jicama, julienne or med dice
1 cucumber, julienne or med dice
2 oranges, peeled and segmented
1/4 c. cilantro
3/4 c. lime juice, fresh squeezed
3/4 c. orange juice, fresh squeezed
1/4 tsp. habanero chili, very finely minced
Salt & sugar approximately a Tablespoon each. 

For the seafood: Bring 3 quarts of water to a rolling boil.  Turn heat OFF and add the seafood medley, stir seafood constantly until the shrimp are cooked all the way through.   Strain off water and set seafood into refrigerator to cool.  Prepare all of the vegetables if orange segments are too big; give them a quick chop to break up.    Combine lime and orange juice with the minced habanero, pour over veggies. Add the cooled seafood refrigerate for 1 hour.  Serve the ceviche with chips, or plantain chips.  Also delicious over salad greens for a high protein dinner salad. © Cameo Appearance 2009

Chefs Note: salt and sugar levels are different depending on sweetness of orange juice and other vegetables.  Ceviche should be tart and well balanced.  Add salt and sugar at the end and add a little at a time to find a balance.

Okay, where have all the avocado plants gone? You know the ones — the pit poked with 4 toothpicks and set into a glass of water on the windowsill. What fun that was when you were a kid to get it going … with the anticipation of really having your own avocado tree with maybe even fruit. Well, not in Seattle… but the thought was fun!

Yes, avocados are not only tasty but fun and nutritional, too. Like olive oil, they contain monounsaturated fat, the “good fat,” and also more potassium per ounce than bananas. And a few of you ladies may even have done a facemask with them.

But let’s get down to cooking. Avocado and mango are a d’lish combination. Just recently, when attending the Flavor Conference in San Diego, the two were paired deliciously in many dishes throughout the days I was there. One of the tastiest was nut-crusted, flash fried, avocado wedges on a mango slaw with a sweet and spicy dressing – served in a martini glass…very tasty! There were even mini avocado mini cupcakes with an avocado cream cheese frosting and avocado margaritas! I know…sounds a little weird –but they were super yummy!

Avocados, often called alligator pears by the French, are probably most commonly used in guacamole. In my guacamole recipe I used a little buttermilk. I saw a terrific Mexican lady make it this way years ago and have done it that way myself ever since. It adds creaminess, with a sharp bite to it.

And then, what about Green Goddess dressing? Remember this one? You don’t see it around very much but it is truly one of the most delicious salad dressings ever created. Try making my Retro Green Goddess  Dressing which is great served “old school” style over wedges of iceberg or romaine  with shrimp meat, sliced radishes and diced cucumber – yum!

Another great salad recipe is my Orange, Avocado & Red Onion Jumble with Poppyseed Vinaigrette … wonderful as a compliment to grilled salmon or to top tender bibb lettuce as a starter salad. (also try mixing it up with mangoes subbing for the oranges ).

Just remember when cooking with avocados a few of the “rules.” Buy them a couple of days ahead so they get nice and ripe — but are still firm. Don’t throw that pit away … put it back in your dressings and guacamoles until ready to serve. It helps keep the avocado from turning brown.

And when avocados are cheap, try out a facemask … it really is refreshing!©2009 by Kathy Casey Food Studios

RETRO GREEN GODDESS DRESSING

Makes about 2 cups dressing.

1 ripe avocado (reserve pit)
2 egg yolks*
1/4 cup fresh lemon juice
2 tablespoons thinly sliced chives (optional)
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 shallot, minced fine
4 anchovy fillets
1/3 cup light olive oil
1/2 cup sour cream
1/4 teaspoon black pepper
Kosher salt to taste

To make the dressing:
In a food processor place the avocado, egg yolks, lemon juice, herbs, shallot and anchovies. Process for about 1 minute until well combined. Then slowly drizzle in the oil, as when making a mayonnaise. Mixture should become smooth and creamy. Turn machine off and scrape down the sides. Add the sour cream and pepper. Process for about 30 seconds more. Taste for salt and adjust seasoning as desired.

Place in a container; submerge the avocado pit to help dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Will keep refrigerated for up to 4 days.  © 2009 by Kathy Casey

* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

ORANGE, AVOCADO & RED ONION “JUMBLE” WITH POPPYSEED VINAIGRETTE

This salad is also great with fresh mango substituted for the oranges.

 Makes 4 cups, about 6 servings.
 
3 large oranges
1 cup thinly sliced red onion
2 ripe but firm avocados

Vinaigrette

3 tablespoons white wine vinegar
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
¼ cup salad oil or light olive oil
2 teaspoons poppy seeds
2 tablespoons chopped Italian parsley
Dash of tobacco or pinch of chili flakes if desired
Pinch of salt

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad. 

Cut ends off of oranges and then cut skin off the sides of orange, carefully removing all the white pith. Cut oranges in half lengthwise and then cut into ¼-inch slices. Place in a large bowl with onion. Cut avocados in quarters, peel and then slice into salad.  Toss with dressing and serve.
© 2009  by Kathy Casey