Celebrate NYE at Pearl & Koral

After celebrating our 5th Anniversary at Pearl Bar & Dining in November, now it’s time to reflect upon 2013. It’s been a great year for us and we’re looking forward to celebrating Koral’s 2nd Anniversary early 2014.

Whether you’re looking for LIVE MUSIC or a great DJ, we’ve got it all on New Years Eve. Ring in 2014 in style with amazing food, fun music and complimentary party favors and a champagne toast at midnight.

Reservations will be taken until 10pm and are strongly recommended:

Koral Reservations – click here or call 425-623-1125

Pearl Reservations – click here or call 425-455-0181

Koral 2013Pearl 2013_

Holiday Recipes!

Bradley sat down with Linda Augustine on his radio show to chat about some great family-friendly recipes and cooking at home. Linda has a fantastic blog: A Year at the Table which has so many incredible recipes! We’ll be sure to share some of her recipes another time.

For now, Bradley would like to share his Prime Rib Recipe

reverse-seared-beef-rib-roast

Roast Prime Rib of Beef

Preheat oven to 375°

Rub rib with a little olive oil, kosher salt and black pepper (add garlic and herbs if desired)

Place on roasting pan bone side up – roast in hot oven for 25-30 minutes

Reduce heat to 250°-275° and roast additional 2-3 hours (Depending on size of rib and oven efficiency)

Internal temperature should be 120°

Allow to “rest” at room temperature for 20-30 minutes before slicing

 

Better Than Thanksgiving Savory Muffins

Bradley had the chance to chat with the Executive Chef Jamie Callison of the School of Hospitality and Business Management at Washington State University. Jamie’s new cookbook, The Crimson Spoon, has been released and information may be found here.

For now, she has shared her “Better Than Thanksgiving Savory Muffins” with us. Click the link below for the recipe! Just in time for the Apple Cup! Whether you’re a Cougar or Husky fan, these muffins are sure to impress!

muffins

CRIMSON SPOON Better than Thanksgiving Savory Muffins

5 YEARS and counting!

5 years ago, Pearl Bar & Dining opened its doors to the community of Bellevue.

What a difference 5 years can make:

Bellevue’s population has grown from 118,000 residents to nearly 140,000

62CD9C610037FDE5FEED967444058AD8

Facebook has increased it’s users from 100 million to 1.19 billion

Facebook-Like-Button-big_480_233_c1_c_t_0_0

and…Miley Cyrus was ONLY famous for being Hannah Montana

hannah_montana_wallpaper2

But one thing remains the same – Pearl has consistently delivered the best of what we have to offer. We work with the freshest product in fun and innovative ways. The servers welcome guests with a genuine smile and remember your name and favorite drink. The chefs work hard to execute each dish perfectly.

Pearl-0685-2 Pearl Restaurant Bellevue 4th Anniversary Party JDRF Fundraiser Pearl Restaurant Bellevue 4th Anniversary Party JDRF Fundraiser Pearl-0056 © Rina Jordan© Rina Jordan

© Rina Jordan© Rina Jordan

We have fun sharing recipes, coordinating exciting events and working hard with our spectacular vendors. The one thing that isn’t highlighted as much as it should be, is the biggest thank you of them all – so thank you to Bradley Dickinson and Mikel Rogers. They took a chance on their own restaurant 5 years ago. Today, Pearl has an incredible reputation and they have a sister restaurant, Koral Bar & Kitchen to be proud of, as well. It’s easy to see Bradley working on the line and say, “Wow, that was an incredible sablefish dish!” or watch Mikel greet every guest and even help bus tables in the restaurant when needed. However, they do so much more than what can be seen everyday. This job for them doesn’t end at the end of the day. There are always creative ideas, special products and new vintages of wine to be discovered. As a team, we cannot thank you enough for all your diligent hard work. Looking forward to many more years!

Pearl-0273

COME CELEBRATE WITH US TONIGHT!

2013

Fabulous Fall Wild Mushroom Stuffing

Chef Bradley has a great time chatting with other chefs and friends in the area about their various cuisines. And WE love sharing those great recipes. But hey, not so fast – don’t forget Bradley can whip up some pretty fantastic recipes himself! So to represent a holiday that focuses so much on the FOOD, here is one of Bradley’s recipes that hits the tables every year at Pearl for Thanksgiving- taking reservations now by the way! Call quick, as spots are filling in

Below are the full Thanksgiving menus for Pearl (425.455.0181) and Koral (425.623.1125) – but let’s chat Stuffing!

stuffing

Ingredients:

1/2 lb. butter

1 large onion, chopped

6-8 stalks for celery, chopped

1/3 cup sage, finely chopped

1 lb. crimini mushrooms, sliced

1/2 lb. chanterelle mushrooms, torn

3 cups long grain & wild rice, cooked

salt and pepper, to taste

1 1/2 lb. sourdough bread loaf (we love Macrina Bakery!)

1/2 bunch of fresh parsley, chopped

2 cups chicken stock, hot

5 eggs, beaten

Steps:

Heat butter in large stock pot or brazier over medium heat

Add onions and celery, cook until soft

Add sage and mushrooms, sauté lightly to soften; reduce heat to low

Season with salt and pepper

Add rice and bread; mix well

Add parsley and stock; mix well

Add eggs and stir well; Cook until eggs are firm and stock is well incorporated

Remove to baking pan

If cooking right away – cover with foil and bake in 300° oven for about 1 hour until hot throughout. Remove foil for last 15 minutes to “brown” slightly.

If cooking at a later time – allow to cool completely (uncovered). To reheat – add a little more stock and mix well to “break up” large pieces that may have stuck together. Cover with foil and bake in 300° oven for about 1 hour until hot throughout. (165° in the center) Remove foil for last 15 minutes to “brown” slightly.

Voila! The perfect Thanksgiving stuffing.

Make it really easy this year and let us do the cooking! Join us at Pearl or Koral for Thanksgiving dinner!

Nov13A_Pearl (1)

Nov13A

Recipes Courtesy of Chef Melinda Burdo

Can’t wait to try some of these! Recipes below are from Chef Melinda Burdo herself.

Roasted Moroccan Eggplant Relish

eggplant

Makes about 2 ½ cups

Kitchen Note: I usually default to a microplane tool for zesting my citrus. But in this recipe, I want the citrus flavor to be very pronounced and not lost with all the other ingredients. So, here I use a vegetable peeler to peel the citrus and then chop the peel which gives me a more robust citrus flavor.

2 whole                  eggplants, medium size, sliced lengthwise into 4 slices each

1 of each                red and yellow bell peppers, cut in half, seeds removed

1 whole                  red onion, peeled and sliced into 1 inch rounds

½ cup                    olive oil

sea salt and freshly ground black pepper

4 teaspoons           fresh garlic, chopped

1 tablespoon          cilantro leaves, roughly chopped

1 tablespoon          Italian parsley leaves, roughly chopped

1 ½ teaspoon         cumin, ground

½ teaspoon            coriander, ground

¼ teaspoon            cayenne pepper, ground

1 whole                  lemon, juice and zest

1 whole                  orange, juice and zest

2 tablespoons        red wine vinegar

2 tablespoons        olive oil

Preheat the oven to 425 degrees F. Place the eggplant on a sheet pan lined with parchment paper.  Tuck the bell peppers and onion slices in and around the eggplant.  Brush all the vegetables with the olive oil and season liberally with sea salt and freshly ground black pepper. Place in oven and roast until all the vegetables are well softened and lightly browned, about 35 minutes.  Turn the pan half way through cooking to ensure even browning.  When done, remove from the oven, cover with foil and set aside.

When the vegetables are cool enough to handle, find a large mixing bowl to combine all the ingredients.  Chop the eggplant into very small pieces, kind of making a mash with your knife.  While chopping, discard about half of the eggplant skin and include the remaining skin with the eggplant.  Peel the skin away from the bell peppers and chop well. Chop the onion well. Place all in the mixing bowl and stir to combine.

Add the garlic, cilantro, parsley, cumin, coriander, cayenne, lemon zest and juice, red wine vinegar, and olive oil.  Stir well to combine. Taste for seasoning and add kosher salt and freshly ground black pepper as needed.

I like this relish most as an appetizer with honey chevre on whole wheat crackers.  It is also great as a topping for grilled chicken or white fish. Or, try adding it to a simple red sauce and toss with pasta and parmesan cheese.

Burdo, November 2013

Wok Fried Dungeness Crab

 crab

Serves 2 – 3

Kitchen Note: As with many Asian recipes done in a wok, it is important to make this dish quickly with very high heat. Having all your ingredients prepped, lined up and ready to go will help make this very speedy.

1 whole            Dungeness crab, cooked, cleaned, and broken down into legs and body sections

¼ cup              peanut oil

¼ cup              fresh ginger, peeled and cut into thin matchsticks

¼ cup              fresh lemongrass, outer leaves removed and cut into thin matchsticks

2 tablespoons  fresh garlic, peeled and smashed into a soft paste

½ cup              scallions, mid section removed, white and green sections cut into thin matchsticks, separated in half

1 whole            orange, peeled zest and juice separated

1 cup               sake

2 tablespoons  chili garlic sauce (I like the Lee Kum Kee brand)

3 whole            limes, juiced

1 tablespoon    tamari or soy sauce

3 tablespoons  white sesame seeds

Crack the crab: Ask your fishmonger to do this for you. Or, place a towel on your counter and put a few legs on the towel at a time. Using a cleaver or meat tenderizer, gently cut or hit the legs to break the shells. This allows the sauce to penetrate the shells and flavor the crab as well as making it easier to get the meat while eating.

Heat a wok over very high heat. Add the peanut oil in a circle, covering the outer perimeter of the wok. Working quickly, add the ginger and lemongrass and cook over high heat for 2 minutes, stirring constantly to avoid burning. Carefully add the crab pieces, garlic, half of the scallions, and orange zest.  Stir quickly to combine all ingredients, then fully cover and let cook for 2 – 3 minutes.

Uncover the wok and add the sake, chili garlic sauce, reserved orange juice, lime juice, and tamari.  Stir well to cover all the crab with the sauce. Lower the heat to medium, place the lid back on the wok and continue to cook for another 3 minutes.  Remove the lid, try the sauce and adjust for seasoning.  Continue to cook for a minute or two longer or until the sauce coats the crab shells; it should be slightly thickened.

Tumble the crab out onto a large platter and garnish with the remaining scallions, sesame seeds, and lime wedges.

Burdo, November 2013

Upcoming Winemaker Dinners

If you like wine, and we know you do, we invite you to join us at our upcoming winemaker dinners. Our chef, Bradley Dickinson, invites local winemakers into Koral Bar & Kitchen and Pearl Bar & Dining to pair their beautiful wines with our fabulous food.

First up: DeLille Cellars

Koral Bar & Kitchen will be hosting DeLille Cellars and winemaker Jason Gorski on November 13th for a memorable evening of food and wine. Below is the menu. Reservations are required – email Kristi at kristi@koralbellevue.com or call 425.623.1125

DeLille Dinner2

 

And because these are events are such a blast for us, we’ll be hosting a second event the very next day.

Next up: Long Shadows Winery 

Pearl Bar & Dining will be hosting Long Shadows Winery and winemaker Gilles Nicault on November 14th. Below is the menu. Reservations are required – email Kristi at kristi@pearlbellevue.com or call 425.455.0181

LS winery

Celebrate Dia De Los Muertos!

Dia De Los Muertos or “Day of the Dead” is full of incredible customs and of course, GREAT FOOD! The tradition of celebrating the dead has been in existence for centuries with its most likely origin occurring as part of a 14th century Aztec festival in Mexico but may date back even earlier.

Dia De Los Muertos is not as morbid as it sounds. It is actually a celebration of the life of the deceased that honors their memory with food, music, dance and parades.

Ok, so onto the food! Ernie Pino joined Bradley and Mikel on their radio show (In the Kitchen with Chef Bradley) last week to discuss some of these traditions and shared some great recipes. Be sure to check out this website Producciones Pino Check them out below.

 

Black Bean Soup a la Ernesto Pino

(Frijoles Negros Yucatecos)

Serves 8 to 10

Ingredients:

1 lb. dry black (Turtleback) beans

8 cups cold water

2 teaspoons salt

½ red (Bermuda) onion, quartered

4 whole garlic cloves

8 apazote leaves (or two heaping teaspoons of oregano)

Steps:

Sort and rinse beans. Place the beans and water in a large Dutch oven. Heat to a boil. Boil for 2 minutes. Remove from heat and set aside for ½ hour. Add salt, onion, garlic and apazote (or oregano). Bring to a boil. Lower heat to a simmer and cook for 2 hours.

Black_bean_soup

Refried Black Beans a la Ernesto Pino

(Frijoles Refritos Yucatecos)

Ingredients:

Black bean soup (see above recipe)

1 cup vegetable oil or lard

½ red (Bermuda) onion, sliced

4 garlic cloves, minced

2 yellow or Habanero chile peppers

Salt to taste

Steps:

In a large heavy skillet, heat ½ cup oil or lard. Fry onion until crisp golden; add minced garlic until softened. Add the 2 chile peppers whole, and heat until fragrant (5 minutes). Set aside. Remove chiles and save for garnish.

Pour cooked beans in a blender or food processor, and mix. You may need to divide the bean soup into two equal portions, making sure to use equal amounts of bean broth in each. If needed, add additional water to blend thoroughly.

Using a fine strainer, pour processed beans into the heated skillet containing reserved onions and garlic. Stir constantly with a wooden spoon, careful not to burn the beans. As beans begin to reduce and thicken, slowly incorporate the remaining ½ cup of oil and continue to stir, until the beans attain the consistency of a smooth paste. This process should take approximately 1½ to2 hours.

Serve as a side dish or at room temperature with tortilla chips.

Recipe may be doubled.

NOTE: 1 Lb. Dried Beans = 2 Cups Dried = 6-7 Cups Cooked = 4-(15 oz) cans

Cochinita Pibil a la Ernesto Pino

concitapibil

servers 8-10

Ingredients:

3/4 cup Annatto or Achiote paste
10 cloves garlic, chopped
1 1/2 cup orange juice
Juice of 2 limes
8 bay leaves, crumbled
2 teaspoons cumin seeds
1/2 teaspoon cinnamon
2 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 2-inch chunks
1 pound banana leaves, softened over low flame, or foil
2 white onions, sliced 1/2inch thick
5 Roma tomatoes, sliced 1/2inch thick
4 Anaheim chiles, roasted, peeled and sliced into strips

Steps:

In a medium-size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.

Preheat the oven to 300 degrees. Heat a dry cast-iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.

Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2 1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots

Yucatecan Pickled Red Onions a la Ernesto Pino

(Escabeche De Cebolla)

onoins

makes about 1 ¾ cups

Ingredients:

1 tbsp. kosher salt
1 large red onion, thinly sliced lengthwise
1 tsp. whole black peppercorns
1 tsp. dried oregano
1 tsp. cumin seeds
3 cloves garlic, peeled and halved lengthwise
1 ½ cups red wine vinegar

1 Habanero chile pepper, charred over an open flame

Juice of 1 orange

Juice of 1 lemon

Juice of 1 small grapefruit, pink or white

Steps:

In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes. Transfer to jar along with peppercorns, oregano, cumin, and garlic. Bring the red wine vinegar to a boil and pour over the onion mixture. Seal with lid and allow to steep for 3 minutes. Remove lid and pour off excess liquid. Create a well in the center of the onion mixture and place the charred chile pepper in the center. Gently cover the whole chile pepper with the onion mixture. Be very careful not to burst the Habanero pepper as it will release its fiery heat.  Pour fruit juices over the onion mixture. Refrigerate at least 4 hours before using.

Before serving, carefully retrieve the Habanero pepper and place on top of the onion mixture to garnish.

 

 

Seattle Style Killer Chili

Seattle Style Killer Chili

¼ cup vegetable oil
2 large onions – peeled and diced ½”
2 Tbsp. Garlic – minced
1 each Jalapeno pepper – seeds removed, minced
1 lb. sirloin – diced ½”
1 lb. pork butt – diced ½”
Two 28 oz. cans diced tomatoes
1 dark beer (Optional)
1 double shot of espresso – or one cup of coffee
12 oz. tomato paste
1 ½ qts. Beef broth
½ cup ketchup
3 large red peppers – diced ½“
3 bay leaves
2 Tbsp. kosher salt
2 Tbsp. cumin – toasted and ground
1 Tbsp. whole oregano
1 tsp. cayenne pepper
1 Tbsp. ground coriander
1 Tbsp. chili powder
1 Tbsp. Worcestershire sauce

• Heat oil in large stock pot or kettle
• Add onions, garlic and jalapeno; simmer over medium-low heat until veggies are soft
• Add beef, pork and 1 Tbsp. salt; allow to sear on all sides
• Add diced tomatoes, beer, coffee, tomato paste, beef broth and ketchup; bring to low boil; reduce to simmer and cook 20 minutes – stir often
• Add red peppers and all spices and seasoning. Continue to simmer on low heat for 90 minutes. Stir often.
• Adjust salt and chili powder as needed. (You can always add additional “heat” with tabasco, Cholula or other hot sauces

Serve with minced onions, sharp cheddar cheese and corn chips for “crunch”