At the corner market close to where we live, they sell select seafood that they purchase from the docks of Seattle. It’s always fresh and never really disappoints! On any given day, you’ll see shrimp, scallops, clams and mussles, ready to be cooked and eaten that day. That’s when you could figure my surprise when I found two beautiful cod fillets sitting in the cooler (cod is normally and East Coast thing). I thought, what the heck, so EEEEEEEEEE!
Back in May, I froze the leftover polenta that I made with the lamb last month in a baking tray and then cut them into little cakes, some rectangular and some in triangles. All I did was pop ‘em out and sauteed them in a little bit of butter to provide a simple, yet quite flavorful base for the dish.
I used the same tomato sauce recipe as I did last year (wow, August?), but I added a 1/4 cup of red wine AFTER the garlic and red pepper flakes and let reduce by half. THEN, I added the tomatoes and followed the recipe to the end (no cream this time). Hee hee.
For the cod, I dusted it in a little flour (DTRB WHAT WHAT) and placed it gently into a nonstick pan with a nob of preheated butter. I continued to cook for 3 minutes and then flipped it for another 3 to cook. I then threw it in a 350F degree oven until the fish was cooked through.
What you get is a “crispy on the outside, creamy on the inside” polenta cake that works well against the with the tender and flaky white cod meat. The tomatoes adds a simple acidity and the reduced red wine gives it an unmistakable depth. I shaved some Pecorino Romano on top for a little bit of saltiness, garnished with some minced parsley and ate it in almost three bites! Haha.
I would definitely make this again for small gathering and I wouldn’t change a thing. Let me know if you guys have any questions, I’m always happy to help!
I forgot to bring my lunch a few days ago so I had quick lunch at La Brea, a chain of bakeries on the west coast. I had the sausage corn chowder and figured that I could make my own version of this at home with the leftover paella ingredients from last week. WHHEEEEE. Quick recipe walkthrough below:
Linguica and Corn Chowder
I cut linguica into 1/4” cubes and rendered the fat until the bits were nice n’ brown. I set them aside. I then added 3 chopped walla-walla onions and let it cook under medium-low heat for 10 minutes. After the onions were sweated, I threw in some minced garlic to cook for a few minutes (until it got fragrant) along with the kernels from a cob of yellow sweet corn (you can use canned here too).
After the corn, garlic have been in the pot for 3 minutes, I added 1/4 tsp of saffron, 1/2 tsp of dried oregano, 4 cups worth of homemade chicken stock and 1/2 cup of heavy cream. I brought it to a boil and dropped it to a simmer for a few minutes to let all the flavors meld together.
To finish the soup, I added shredded chicken from previous roast and the reserved linguica bits. I also added the same kind of walla-walla onions that I used earlier, but put in the oven at 450 degrees for 30 minutes and chopped coarsely (for a bit of a roasted flavor). I garnished with some green onions and served with some toasted bread.
It was a hodgepodge of things thrown in a pot, but it was hearty enough to get me through a spell of relatively cool weather (60 degrees) in Seattle. While I’d definitely add potatoes to replace some of the heavy cream, I’m sure there’s a lot more interpretation to be done here. If only I had some kale! LOL.
I’m not into soccer very much, or for sports for that matter. Hell, I’m kinda averse to anything that requires physical activity (KEEP IT CLEAN PEOPLES lol). But let me tell you something, hitting up the International friendly Brazil Vs. Canada match at Qwest field was mighty fun. THANKS DON FOR THE INVITE (and also for taking a totally “HEYYY LADIESSSS” picture of us). It completely blasted away my preconceived stereotypes of what watching a soccer game is: BORING. lawl.
Honestly, I almost ripped off my “close as I could get to wearing Brazil yellow” t-shirt and supported the Canadian team! I haven’t WOO’d that much in QUITE a while. That is… until this happened (via ESPN soccer):
Robinho pounced on a defensive mistake to give Brazil a 3-2 win over Canada in a friendly on Saturday, their first win in three meetings against the North Americans.
The result was rough justice on Canada, who twice came from behind to equalise and could have gone in at halftime with a handsome lead.
Boo. It was one hell of an exciting time though! Heartbreaking, but exciting. Now that Microsoft is sponsoring The Seattle Sound (our new MLS team in 2009), I’ll definitely try and watch more games through out the season. I gots to get me one of those soccer jerseys!
OOh! I almost forgot. I made a quick video of what ELOTES is. WTF is it? Watch the video or hit the WIKI to make your next BBQ totally worth the wait. Bonus points if you go to a market in the midwest for fresh 20 EARS for $5! Youtube link here. w00p w00p!
I had some time to cook a meal for Liana and her co-workers a few days ago and I went to my cupboard and found a big bag of love: RICE. I’ve had a lot of friends that have done great things with one pot dishes… wonderful herbed polenta that Ryan cooked on Easter in SF (along with the most ridiculous leg of lamb) and noodle casseroles that Jacqui) is all about. I still had a link or two of linguica that miraculously survived being cooked these past weeks, so I thought chicken & sausage + rice = paella! The picture above was a “the morning after” breakfast shot (with the obligatory egg). Friendly potluck service hardly ever makes food sexy! Hee hee.
I used the Epicurious recipe for Spicy Turkey Paella as a base and went from there. Adaptation below:
Linguica, Chicken and Shrimp Paella
Software:
12 ounces linguiça, cut into 1/2-inch slices
1/4 cup olive oil
2 large yellow onions, chopped
1 large red bell pepper, chopped
3 cloves garlic, minced
2 cups long-grain white rice
1/4 teaspoon saffron
4 cups homemade chicken stock
32 oz. can of San Marzano tomatoes, quartered
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
3 chicken thighs, roasted and chopped into 1/2 inch pieces
1 lb. shrimp, deveined and shelled
Fabrication:
1. Preheat oven to 350°F. Brown linguiça in large dutch oven (or large skillet) over medium-high heat to render oil (you’re making a base of flavor here). When golden, remove from skillet and set aside.
2. Preheat the oil in the dutch oven and add onions until golden brown. Add red pepper and garlic and cook for 3 minutes, making sure that the garlic does not burn.
3. Add rice, saffron, chicken stock, the tomatoes, oregano, salt and cayenne pepper.
4. Stir well and bring to a boil. Let cover and cook for 15 minutes.
5. Add linguica, chicken and shrimp. Stir gently and bake for 10 minutes.
Serve and enjoy! Baking the paella adds a sexy “socarrat” (crust) on the top and bottom of the pan that is seen as the tastiest part of the dish. The Epicurious recipe didn’t really give me as much as I wanted, so before I drove the paella to its final destination, I threw it in a 450 degree oven for about 5 minutes to achieve crustiness. I served it with some lemon wedges and parsley. Scoop n’ serve!
Liana and I bought and downloaded Dr. Mario Online RX, where we battled a couple times locally… then got our pride knocked down by random peeps on the ‘nets. Boo. After Liana got sweet sweet revenge, we decided to play Jason for a few rounds… which was more demoralizing than before. LOL. Oh yeah, friend code here:
7669 9876 5460
The game comes with a “Virus Buster” mode, which was a completely different experience. One to four people actually use their Wii controllers as remotes and “pick up and place” each pill down on a ridiculously large pill jar. It’s seriously crazy. COMMUNICATION PEOPLES, COMMUNICATION. I’ve said it before, but…
Think your relationship is strong? Try playing “Virus Buster” Co-Op on Dr. Mario Wii with your significant other. IT’S HARD. LOL.
Liana and I rocked it out up to level 20 before going to sleepers. I just wish I could do this online with my pals!
Flickr album here. Just a couple of quick pictures of the new store while Liana was shopping (lol AGAIN). I’m really impressed with how the place looks. Believe me, they didn’t have much to work with. LOL.
Youtube link here. Oh, hi there, Herschell here. I have a question: Do you like fried chicken, golden brown and delicious? Do you appreciate marinating catfish overnight and then delicately breading it and making it so lovingly crispy on the outside and moist on the inside then topping it with a silky red pepper sauce? Do you also like your fried foods with hearty grits, flavorful collard greens and red beans with luxuriously large chunks of ham hocks in a bold tomato sauce… not to mention the moist-EST corn bread muffins EVAR?
Yes, I know I got you hot and bothered. Two words, homeslice…
This isn’t your “eat with some friends on a Friday night” kind of place, this is “have some supper with your dearest acquaintances” kind of place. This is not Famous Daves. This is not Boston Market. This is proper soul food that allows you to take things at half speed, relishing every bite. MMMmmMm MmmMmM MMmMmMM! I have no issues with calling this the best damn soul food on the west coast. Honest. If you visit me here in Seattle, this is our new “go to” place. Brunches here are supposed to be ridiculous too! We’ll keep you updated. Hee hee.
Liana and I have been on a really good streak of finding great places to eat in this city… I guess all I needed was some decent weather to drag me out of my regular routine. Rain, rain go away…
Liana, Deb, Matt & I hit up The Black Bottle in celebration for the new store opening @ DV in the Ballard District in Seattle. Liana and I have always passed by the place driving back home from downtown, but never really thought we should give it a go. FAIL. Damn if I don’t go back again in the next two weeks! Here’s what we ordered (+ a bottle of wine):
local sausages beer mustard braised - From the CasCioppo Brothers, hearty and spicy. hanger steak and daikon/shiso - beef melted in my mouth with the slight pepperiness from the shiso ceviche mahi mahi - standard ceviche, I prefer thicker pieces of fish. Salsa was good, but a little overwhelming steamed clams - tender and succulent, broth was bold and spicy smoked chicken and sun-dried cherries on flatbread - great balance of salty and sweet. The airiness of the flatbread was great against the smoked chicken and cheese brian’s tiramisu - decent, plated for one. Weird chocolate glaze. coconut plantain cup - show stopper, best dessert of the night. Salted caramel base was DELICIOUS. peach/blueberry kettle tart with fresh cream - not so good, wasnt’ congruent with the rest of the menu. Kinda homely and crust was mealy
This was one of the best meals I’ve had in Seattle, save the time with Mark at Stumbling Goat (I still have dreams about that place hee hee). The food was fresh and local, the vibe was surprisingly void of any douchebaggery… AND, we got to have the company of some really good peoples (nevermind the 5+ bars we went to after lol). GOOD TIMES, GOOD TIMES.
Liana’s employer Dolce Vita - fine maker of uber fashionable shoes and clothing, is opening a boutique in Seattle this Saturday (tomorrow)! We just got back from steaming some mannequins’ clothes, sweeping the floor and drinking copious amounts of low quality beer. Here’s to the first day open!
Finally, a Twitter + Hype Machine + LastFM solution that I didn’t even think I needed! Sexy. Read up peoples, it’s gonna blow your mind - via Three Imaginary Girls (based in Seattle, WA!):
My technology-loving multi-tasking ass is rejoicing at this moment. Now you can have Hype Machine send a tweet to Twitter everytime you favorite a song on HypeM. You can also set HypeM to twitter your favorite songs, blogs, searches or people. Here’s an example.
And if that wasn’t enough, you can also scrobble what you listen to on HypeM to your Last.FM profile. Instructions here.
Cool, huh? Not that I’d flood my Twitter list with a bunch of FAV THIS FAV THAT, but I think it’s a great tool to bust out a quick “I dig this track” tweet. Ohh! Also, Here’s a quick list of the new tracks that I’ve been listening to these past few weeks (All tracks link to Hype Machine, unless otherwise noted):
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Weezer - Pork and Beans (via Pasta Primavera) Kinda too simple for my tastes, feels like a “lowest common denomenator” mainstream track - Sorry Rivers!
N*E*R*D - Spazz and Everyone Nose Fatty synths and Cheesy-made-cool lyrics (I’m a little teapot? DOPE) bring N*E*R*D back into my headphones. Expect the clubs to be rockin’ its infinite remixes this summer
Coldplay - Viva La Vida and Voilet Hill (via You Are So Relevant) They’re back, and as much as I really wanted to love X&Y, I didn’t. I like what I hear so far, but I’m setting my expectations to “good” (not OMGAWESOME) for now.
Death Cab for Cutie - I Will Possess Your Heart Everyone’s talking about the “creepiness” of this track. I think it’s an honest account of what it is to desire something beautiful. Expect to see this as the main track in 1,000,000 time-lapse You Tube videos
Estelle ft. Busta Rhymes - American Boy (Remix) (via First Up!) OMG I could dance to this track from AM to PM and AM all over again. Sexy. Chill, smooth, jazz, “lick the person next to you,” kinda sexy. Busta’s verses are bonus!
Linguica, Chipotle Chicken, Black Olives, Goat Cheese, Spinach Pizza on a Whole Wheat Crust
I made a pizza today to kill off a lot of ingredients that have been sittin’ in the fridge. w00p w00p. If you’re unfamiliar with making pizza dough, head over to your local pizzeria and ask to purchase some dough. If they’re friendly enough, they’ll even give it to you for free (Goat Hill in SF hooked it up a few times)! Trader Joe’s has lil’ baggies of dough too! Hell, buy a Boboli if it’s your first time! Here’s the quick skinny of what I did:
1. Slice 1 cup linguica into discs and microwave / roast in oven @ 450 (to render oil). Pat dry and reserve.
2. Combine 1 cup pre-cooked chicken with 2 minced chipotle peppers (in adobo sauce). Set aside.
3. Chop black olives and red onions.
4. Crumble goat cheese and shave your favorite Parmesan or Romano cheese.
5. Make whole wheat pizza dough (recipe here).
6. Top shaped dough with toppings and brush olive oil on the exposed crusts for browning.
7. Throw in pre-heated 450 degree oven and bake for 8 - 12 minutes or until cheese and bottom crust is golden brown.
8. Enjoy!
I don’t think I’ll be making a crust with whole wheat pasta any time soon… it just didn’t get that crunchy <3 that I normally get. Gotta stop substituting all of this CALIFORNIA STUFF. Jokes, jokes. It’s not like it’s very healthy with all the stuff I layered on top anyway, right? LOL.
This...