White King Salmon w Teriyaki Finishing Glaze & Cucumber/Scallion Relish

We keep coming back to White King Salmon; both because it is arguably the best/healthiest fish in the sea, but also that it has been available in its perfect state lately!  Thanks to www.geminifish.com for the salmon. Let's go to the grill for this one.  The video is pretty complete about how to sequence this to make it come together timely and as to preparation, but here are a few more hints.  When you combine the finishing glaze ingredients; fresh ginger/garlic, Thai Birds Eye Pepper, Sake, Soy Sauce, Sugar; taste it before bringing it to a boil and after to get it the way you want it.  It should taste pretty potent in order to combine properly with the natural taste profile of the salmon (be careful with the birds eye peppers, you can always add more). Some may prefer this sweeter requiring more sugar; use brown sugar if you like a more caramelized effect. The cucumber/scallion relish needs to marinate in the vinegar & murin (again to taste) for about 30 minutes so this along with the glaze ahead of grilling the salmon.  This combination is a real taste explosion on the palette, like most great entree ideas it is hard to describe, you just must experience it.  Grilling Salmon can be difficult even though is a more forgiving fish with a larger window of "doneness" than say Halibut but it is really easy when you know how, i.e. sear it at 400 degrees face down for about 4 minutes, flip it, crank down the heat and let it cook slowly through.  You will soon get a feel for how wiggly the fish is to "touch" when it is to your desired completion.  Remember: the fish will continue to cook after you remove it from the grill, during assembly and as you rush it out to the table. This is RJ Kirk with Cafe 1853, Enjoy!

Crusted Halibut over Organic Lentil Vegetable Medley

This recipe was inspired from an entree we had at Staple & Fancy in Ballard (if you know, you know) last summer that was particularly impressive. Staple & Fancy is an up atmosphere boutique restaurant that produces seasonal offerings with a "limited" menu allowing them to do things well; an Ethan Stowell restaurant http://ethanstowellrestaurants.com/ This is an attempt to copy (best form of flattery) while adding our own touches and seasonal variations. We know everyone (yes everyone, even non-fish people) loves Halibut but what makes this entree special is the organic lentil vegetable medley that starts with an onion, garlic, ginger, herb infusion, de-glazed and cooked in chicken broth with the addition of snap peas, cauliflower, red bell peppers, and carrots: all minced to make the amalgamated bed a taste explosion.  We love crusted halibut and this is accomplish by first searing in a grill pan using high heat safflower oil after prepping the fish with powdered garlic/ginger & salt; then allowing it to sit in the oven at 275 degrees for just 3-4 minutes to finish, getting it off the pan and resting it before placing in on top of the medley.  Be careful; it is so easy to over-cook halibut, meaning if it comes off the pan under-cooked this is perfect for how it will be upon table arrival.  Pair this with your favorite Pinot Noir or Sauvignon Blanc.  The halibut came from www.geminifish.com and ingredients for the medley from www.pccnaturalmarkets.com This is RJKirk with Cafe 1853, Enjoy!

The Stars (in order of appearance): Sweet Onion (1/3 Cup Diced), Garlic (3 cloves minced), Ginger (3 Tbsp), Red Pepper Flakes & Herbs de Provence (to taste), Organic Chicken Broth (1&1/2 cups but to consistency), Orange Lentils (3/4 cup), Snap Peas/Cauliflower/Red Bell Pepper/Carrots (1 Cup each), Green Sprouted Lentils (1/3 cup), Salt/Pepper (to taste), Fresh Alaskan Halibut (1 1/2) seasoned with garlic/ginger powder & salt.  This makes 4-6 servings. Garnish: Straight from garden fresh asparagus w stock julienned fine & complete tops, fresh chives.  If you can find micro-greens in season use them instead, i.e. they are even better!

Red Red Wine Event (Quilceda Creek Vintners) @ Cafe 1853!

From time to time we have an event at Cafe 1853 featuring some outstanding wines paired with great food! Last Saturday evening was one of those times. Through some more connected members of our immediate family we have had the privilege to get to know a great couple from Quilceda Creek Vintners who are gracious enough to share some of their wine with us from time to time. For any of you that follow Washington wines or great red wines from anywhere, the reputation of this winery exceeds any of our ability to improve upon; it is merely our good fortune to be able to enjoy it with some of our menu selections. As we have explained in previous posts we are far from wine experts but we know what we like and these wines are at the top of our list: the 2004 & 2006 Cabernet Sauvignon were the stars of the evening. Our tasting observations were that the 2004 is pure candy ready to drink and although it can be stored longer it is in its prime already. From the fragrant nose, through the complex mid palette to the long lingering finish this one puts on quite a show. The 2006 appears bigger on the palette with moderating tannins on the finish and perhaps even greater complexity; the kind where every sip gives you a slightly different and better impression. Yes, we experienced both dark and red berries with the new french oak perfectly balanced and tobacco and caramel on the finish, but as with most great wines words are simply insufficient. www.quilcedacreek.com We paired these with some great food offerings: hors d'oeuvres on the patio, a spectacular grapefruit, orange, chevre salad (will add recipe later on this), steak oscar (previously featured) and chocolate lava flow cake to die for. I want to thank my life partner and sous chef extraordinaire, Lauren Roberts, for producing salad and dessert features that were over the top fantastic! That's it for now; this is RJ Kirk with Cafe 1853, Enjoy!

Steak Oscar: Filet Mignon, Dungeness Crab, Asparagus & Bearnaise Sauce

A Classic Steak Restaurant Offering! Warning: this is on the rich side so bring out your really big reds as the anecdote :) Seriously though this is not an entree we make often but given the spectacular spring weekend upon us we just could not resist getting back to the barbeque! In addition we had a couple of special guests from Quilceda Creek Vintners join as for dinner at Cafe 1853 and needed some red meat to pair with the amazing Cabernet Sauvignons they produce. www.quilcedacreek.com Look for more about our experience with their 2004 & 2006 Cabs in a following post. Our heritage contains four generations of restaurant industry participation and our minds drift back to my father describing how to grill the perfect steak, a recollection we share with you here.  Memorize this simple approach to your benefit: 1) Make the steaks happy with your choice(s) of salt, pepper and steak seasonings while bringing them to room temperature 2) Meanwhile get your BBQ to about 550 degrees 3) Grill the steaks 7 minutes on each side to achieve Medium-Rare to Medium (make slight adjustments for "how you want it" preference and thickness of the steak) and that's it, that simple! Steam the asparagus in a little bit of water, undercook it, remove from heat and place the lid on as you wait for the filets to come off the grill.  Prep the Dungeness Crab by rinsing and patting dry (makes the crab taste "cleaner"). Right before the steaks go on the grill make your bearnaise sauce: as you can see we "cheated" by using a packaged sauce and enhancing it with butter, cream, white wine, vinegar (splash), fresh tarragon, salt & pepper.  This is a personal preference, but we like this approach not only because it is easier with so much happening at once, but also it is lighter than using fresh egg yolks. Hint: go light on the tarragon, especially if you are not a big "licorice" fan. If you want a lighter steak approach, just stop at steak completion and put the asparagus on the side.  We served this with garlic mashed potatoes to complete the plate.  This is RJ Kirk with Cafe 1853, Enjoy!

Manila Clam Pasta (Vongole) Supreme!

If you like manila clams you of course already love Pasta Vongole! This is a classic recipe which originated in Naples and the surrounding Campania region in addition to Rome.  If you pay close attention to a few of the techniques in this video it will bring the flavor of this entree to a another level: 1) Notice how the Fresh Garlic, Red Pepper, Italian Herbs, Pepper infuse into the olive oil when at kept over low heat, this dials up the intensity, 2) the Butter goes in after the Clams start to open and the Lemon (whoops, said Lime in the video narrative) and Parsley at the very end, 3) the wine along with the natural juices of the clams de-glazes the saute pan (All-Clad Copper Layered).  As in life "timing is everything" and this dish is no exception; something we learned from the owner of Stockpot Soups called "flavor profiles".  The tomatoes (use what looks the best at your local market), introduce an additional depth of taste (slight sour) that enhances the sauce that is amalgamating before your very eyes.  This offering may take you a few attempts to be seamlessly in charge but with practice you will master it! Oh amost forgot, there is an Italian pepper in this dish that I was fortunate enough to get a sample from the Martiaarch at www.montalcinoristoranteitaliano.com/  Check this small authentic Italian restaurant out soon; and make a reservation or you may not get in! Many wines will pair well with this: Chianti, Sauvignon Blanc, etc. The wine pairing featured here is 2009 Cherry Pie Stanley Ranch Pinot Noir from the famed Hundred Acre label; perhaps one of the most unique Pinots every produced; hint: it tastes like Cherry Pie! http://cherrypiewines.com/ This is RJ Kirk with Cafe 1853, Enjoy!

Seafood Cioppino Secrets!!!

This recipe began its long journey towards perfections nearly 15 years ago when a not so favorable restaurant experience led us to declare "we can cook better Cioppino than this with our eyes closed and both hands tied behind our backs"! Since then we have been through various iterations sometimes trying to do too much, sometimes a bit lazy with the base, but through it all we bring you what arguably is the best dish of this type that you will ever prepare and experience. We apologize for the length of this video offering, but the dish is just involves so many steps that it was difficult to shorten.  As always, our narration cannot cover all the details so here are some additions you need to know: all of the seafood is fresh and this is the perfect time of year for it because the ingredients are all available; do not cut corners on the base by using a canned paste or puree, the flavor will just not be the same; when you are simmering the base you will need to add water to achieve desired consistency (pretty brothy); you will need to taste the base multiple times and add more seasonings to be dead-on to your preference; boil the wine off after adding to get the alcohol part out that can leave a bitter aftertaste but don't worry, if this does not happen just right the anecdote is a little sugar.  You will need to add salt as you taste along, we like the sea salt kind, tastes better.  Start 3 hours early and get the base done before your guests arrive.  When you have the base right it will taste great by itself and only get better when you add the clam and mussel juices; it should be a orange/broth color when done correctly. Prepare all the seafood in advance by washing and patting everything dry; scrub the steamer shells, de-shell and de-vain the prawns (do not buy previously shelled prawns), de-beard the mussels. (All the seafood for this entree were acquired at www.geminifish.com) Find someone who loves you to help on this stuff otherwise it does become a long day in the kitchen :) If you are serving hor d'oeuvres and salad ahead of this you will need to start the seafood portion for the cooking process when your guests are on their salads, this presents the proper timing.  From the video you can see that the preparation of each seafood is in a precise order (do not violate this, much trial and error fine-tuned this all) for reasons that will become obvious to you.  We slice to desired mouth feel and presentation as we chef, so you will be very active during this last 15 minutes, so do not become distracted; if you can multitask, namely drinking wine, slicing, searing, seasoning, de-glazing, adding to dutch oven, all while entertaining your guests so be it; otherwise get some help.  When you are finally all in you are done!  The lightly seared garlic-peppered lime de-glazed sea scallops come straight from the pan onto the top of each platted dish that has been "warmed; then comes the parsley and voila, there you have it.  For those of you that need cook by numbers, we will add those soon!  If you have any technique questions please  ask them in the comments and we will respond; sometimes many subtle things that are done in the process are obvious to us but not to others so ask away :)  Oh, almost forgot the featured wines are: 1) 2009 Quilceda Creek Palengat Proprietary Red Wine http://www.quilcedacreek.com/wines.aspx?SID=63&SSID=618BF0FD-1D3D-4304-B269-F2DD915BAC0D&CID=68  & 2) 2007 Long Shadows Pirouette http://www.longshadows.com/pirouette  This is RJ Kirk with Cafe 1853, Enjoy!

Barbequed Baby Back Ribs

Just in is this new video update on this Memorial Day Weekend! The orginal post was the first home game for the Seattle Mariners, in keeping with the season we're hit the barbeque to bring you Baby Back Ribs!  To be honest, it took us awhile to get this whole BBQ Ribs thing down; most of our early efforts involved too much testosterone and not enough patience, lots of fun but just not exactly the result we wanted :) We know that there are as many ideas on how to do Baby Backs as there are weekend warrior chefs, but this is our humble version of how to do it right and its real simple and real good.  First of all buy the best leanest and small ribs you can find; we have a bias towards PCC for any type of pork but probably so do you!  By the way, we refined this method due to very recent amazing input from Barbara in the PCC Issaquah meat department; and Barbara if you are reading this, thank you so much for those "loin" baby backs, incredible! www.pccnaturalmarkets.com And Jeff thanks for the ribs you specially prepared for us this last Saturday morning; they were fantastic! Okay let's get started: 1st make the ribs happy, we use "rub with love" baby back pork rub by Tom Douglas, rub it in both sides and let the ribs stand to close to room temperature. Meanwhile fire up the barbeque, get it real hot 500-600 degrees.  2nd, place the ribs face down on the grill and get on it hard to produce a solid sear to preference with the lid closed, turn them over and repeat.  Then crank the heat all the way down (go to a single burner). 3rd, lay out a piece of tin foil for each rack and seal them up. You want the heat to be 250-300 degrees now as you replace the seal ribs on the grill.  Cook the ribs at this low temperature for 2-3 hours (as long as your patience and time frame will allow).  30 minutes before completion time lightly pour your favorite BBQ sauce on the top side, reseal and repeat 15 minutes before completion.  Now that's a home run! We like Annie's Naturals Organic BBQ Sweet & Spicy because, well its organic, and has no high fructose corn syrup, but also like Sweet Baby Ray's Hickory & Brown Sugar BBQ Sauce.  Its that easy.  Factoid: Did you know there are 2 alternate ways to spell barbeque/barbecue? From RJ Kirk with Cafe 1853. Enjoy!