I love making salads and arugula is my favorite lettuce variety. I’ll make some variation of this nightly, often changing the ingredients – I find this combination to be healthy, hearty, satisfying, and great on the flavor profiles. I also make a simple vinaigrette from scratch and also vary this with many varieties of vinegar….
Category: Dish
Lamb Kabobs 🐑🧅🫑
I started making lamb kabobs about 15 years ago, inspired by my local grocery store, The Ballard Market as they always sold marinated lamb skewers. I used these as a base and inspiration to also marinate my own lamb in olive oil, garlic, fresh herbs, and spices. I settled in on using red onion and…
Pickled Red Onions and Cucumbers 🧅🥒
This is a super simple recipe/preparation inspired by my good friend Lisa to create a wonderful zest to almost any dish. These onions and cucumbers (English) keep for a couple of weeks in the refrigerator and a few days on the counter. One can add these to sandwiches, eat with a charcuterie platter, add to…
Whole Filet Mignon 🥩
The whole filet or chateaubriand as I knew it growing up was the fancy dish served at high-end hotel restaurants or country clubs, not that I frequented either very much. With French origins (but of course), the Larousse Gastronomique indicates that the dish chateaubriand was created by the namesake’s personal chef, Montmireil, for the Vicomte, François-René de Chateaubriand, at that time…
Cedar Planked Salmon 🦈
Mid May in Seattle is Copper River Salmon time. I saw in the paper yesterday, that this short run season has just started, and the first fish of the season has just arrived on an Alaska Airlines flight bringing this seasonal treat into town for a few short weeks – a media event for the…
Mother’s Day 2021 Beef Wellington 🥩
My mom informed me that I would be making her my Beef Wellington dish for Mother’s Day. This took the guesswork from what to prepare 🙂 I am blessed to have my Mom, glad that we are close, and she spends a lot of time with my sons and me, and fortunate that she likes…
Grilled Chicken Thighs and Peaches 🍗🍑🥑
Grilled chicken thighs are a great dish for summer. The thighs grill very well and remain very moist and tender unlike other chicken cuts. I like to make a marinade with olive oil and Dijon mustard and liberally coat the thighs prior to grilling. In addition, nothing has the taste of summer like a ripe…
Dry Rub Ribs 🍖
Ribs are an American original, and few things speak the essence of summer, BBQs, gatherings, and friendship like a great rack of ribs. This preparation is for a dry rub style, technically not BBQ as there is no sauce, and these ribs are grilled. Ingredients All purpose dry rub – tend to make the rub…
Grilled Caesar Salad 🥬
I first had a grilled Caesar salad about 15 years ago. I found the concept quite novel, but was amazed by the crunch, flavor, texture of the romaine lettuce halves. This dish really opened my eyes on new takes and preparations on traditional dishes, especially the use of a grill to make salad. Since that…
Dungeness Crab Benedict 🦀
Few brunch items are more Northwest authentic cuisine than a classic Dungeness Crab Benedict. This take on a traditional brunch with a flair of Seattle seafood is a signature dish – just ask Tom Douglas who launched his first restaurant Etta’s inspired by the crab cake. Preparation See my recipe for Crab Cakes and mash…