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_

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

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

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and…Miley Cyrus was ONLY famous for being Hannah Montana

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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.

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© 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!

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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!

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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

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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.

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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.

 

 

Oysters are Back!!

The summer months aren’t great for oysters and we are always bummed to take them off our menus. But, as the sun sneaks away and the cold weather returns, so do the oysters! Chef Bradley shares his favorite mignonette below.

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Mignonette for ½ shell oysters

¼ cup red wine vinegar

¼ cup dry white wine

1 tsp. cracked black pepper

1 Tbsp. minced shallots

1 tsp. freshly grated ginger

Mix well and enjoy!

While you’re browsing through the seafood section, why not pick up some mussels, too?! We recently shared Chef Steve Cain’s Thai Mussel Recipe, and now Bradley would like to share his Steamed Mussels with Bacon and Fennel.

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Steamed Local Mussels with Bacon and fennel

Serves 2-4 as an appetizer

1-2 tsp. Olive oil

3-4 strips Bacon – diced

1 tsp. Garlic, fresh minced

1 tsp. Shallots, fresh minced

¾ lb. Mussels, fresh and cleaned

¼ cup Chopped fennel – bulb and fronds

Salt and pepper – To taste

3 oz. Dry white wine

2 Tbsp. Butter, softened

 

Heat oil and bacon in sauté pan over medium heat; cook until bacon is slightly crisp. (Pour off residual oil as needed) Add garlic and shallots; allow to sizzle slightly.

Add mussels and fennel, allow to heat thoroughly. Season with salt and pepper; add wine.

Cover and allow to steam until mussels begin to open. Add butter and mix in well.

Serve immediately with garlic bread.

*** If you’re loving all these great mussel recipes, you’ll have to swing by Koral Bar & Kitchen to try our Penn Cove Mussels with bacon-bleu cheese broth, garlic butter, sherry gastrique and garlic toast.

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Recipes from Chef Steve Cain @ Aqua by El Gaucho

Once again, some friends in the area have shared incredible recipes with us to share with you. Chef Steve Cain from Aqua by El Gaucho has a wonderful appetizer and dessert recipe.

We are so spoiled in the Pacific Northwest with fabulous seafood at our fingertips. Here his is Thai Mussel Recipe.

mussels

Shopping List:

Canola oil

1 Bunch Cilantro

Granulated Sugar

1 Small Bottle of Fish Sauce

1 Head of Garlic

1 Bottle of White Wine

(1) 14oz can of Coconut Milk

1 Small Tub of Thai Red Curry Paste

1 Bottle Mae Ploy Sweet Chile Sauce

3 Limes

1lb debeared Mussels **to debeared mussels pull the hair towards the base of the mussel and snap it off

Sauce Recipe:

In a bowl, combine the following: coconut milk, 1/8 cup of white wine, the juice of 2 limes, 1/8 cup of Mae ploy sweet chile sauce, 2 tsp Thai red curry paste, 2 tsp minced garlic, 1 Tbls fish sauce, 2 tsp granulated sugar, 1/4 bunch minced cilantro

Cooking Method:

In a large sauté pan, add 1 oz canola oil and turn the heat on high. When the oil starts to barely smoke gently, add your mussels to the pan. Chef recommends that you don’t stand over the pan because you may spatter yourself with hot oil. Also note, the pan may flame up when you do this.

Let the mussels cook until they open. Deglaze the pan with the coconut mixture and reduce the liquid by one third.

Plate the mussels in a large bowl. Pair with a nice dry Reisling and enjoy!

And of course, no dinner is complete without a scrumptious dessert. So how about another one of Chef Cain’s favorites, Bailey’s Chocolate Caramel Bread Pudding

Baileys2-7

 

makes (4) 5oz servings

Shopping List:

1 Egg

4 Egg Yolks

1/2 Cup Sugar

1/4 tsp. Vanilla

1/4 tsp. Salt

1/2 Cup Bailey’s Irish Cream

1 1/2 Cup Heavy Cream

1 Butterhorn (day old is best)

Shaved Chocolate

Cooking Method:

Preheat the oven to 350 degrees.

Whisk together egg, egg yolks, salt, sugar and vanilla. Add cream and Bailey’s.

Strain through a fine chinoise. Spray ramekins with vegetable spray.

Dice butterhorns and mix with shaved chocolate. Divide between ramekins and top with custard mixture.

Fit ramekins into a large oven-proof dish and fill dish partially with water to create a water bath. Bake for 45 minutes in an oven with no fan. Bread puddings should be light brown and slightly raised. YUM!

Zucchini Cakes

An old friend of Bradley’s, Diana Dillard, has been in the culinary world for well over 15 years. She spent a lot of that time teaching at the Seattle Culinary Academy and now teaches her culinary expertise within the Shoreline School District. She took some time out of her busy schedule to chat with Bradley and share one of her go-to recipes.

Diana says, “My newest seasonal creation, with zucchini growing so fast in my garden it’s scary – plus the neighbors “generous gift” of zucchini on my doorstep, is Zucchini Cakes.”

Give them a try!

zucchini-cakes

(12) 2-inch cakes

1              lb.            Zucchini; washed and grated

½             cup         Grated Onion

½             tsp.          Minced Garlic

2              tsp.          Kosher Salt

½             cup         Italian Parsley Leaves; chopped

½             cup         Finely Grated Parmesan Cheese

1/3          cup         Panko Bread Crumbs

1              ea            Egg; beaten

½             tsp.          Ground Black Pepper

1/3          cup         Olive Oil (For Frying)

*These cakes are moist enough to stand-alone but are also terrific served with plain non-fat yogurt, hummus or fresh diced ripe tomatoes.

Method

  1. Mix together zucchini, onion, garlic and salt and set in a strainer over a bowl with a weighted plate on top for 30 minutes.   (You can put a piece of plastic wrap between the zucchini and the plate to keep zucchini from sticking to bottom of plate.)
  2. Discard liquid in bowl and put zucchini mixture into bowl. Add the parsley, Parmesan, breadcrumbs, egg and pepper and mix well.
  3. Scoop mixture into 12 uniform sized balls (or desired size) and flatten to about ½ inch thick.
  4. Heat heavy cast iron or other good for frying shallow pan and add olive oil.  When oil is hot add zucchini cakes to pan without touching.  (May take two batches depending on size of pan.)
  5. When cakes are dark brown on one side carefully flip and brown the other side making sure cakes are heated all the way through.
  6. Transfer cakes to a paper towel lined plate to absorb excess oil and hold in a warm oven until ready to serve or serve immediately.

 

Heirloom Tomatoes with Creamy Ricotta

Ahhh ’tis the season for heirloom tomatoes! These fancy tomatoes can accompany a beautiful, gourmet meal or star in a refreshingly light and crisp salad.

We let the heirloom tomatoes steal the show in this simple & fresh recipe – but don’t overlook a couple notes from Chef Bradley:

“This dish is fabulous with or without the basil oil. If you don’t have a high speed blender – no problem, just drizzle with a little more oil. Make sure the tomatoes are ripe and full of their natural sugars”

When we took this photo, I sampled a bite and walked away. The combination of flavors was incredibly fresh! After taking a few steps, I turned around a moment later and that small sample bite turned into my lunch! I nearly clear the plate! YUM ~ enjoy!

heirlooms

4 servings

Ingredients

  • ½ cup smooth ricotta
  • ¼ cup Extra Virgin Olive oil
  • 2-3 mixed heirloom tomatoes
  • Kosher salt and fresh ground black pepper to taste
  • 1-2 Tbsp. basil oil – see recipe

Instructions

  • Combine ricotta and olive oil; blend until smooth. Spread on plates or serving platter
  • Slice tomatoes and arrange over ricotta
  • Season with salt and pepper
  • Drizzle basil oil over the top

Basil oil

Ingredients

  • ½ cup tightly packed fresh basil – no stems
  • ¼ cup tightly packed fresh parsley – no stems
  • 1 cup canola or olive oil

Instructions

  • Prepare a pot of boiling water and a bowl of ice water
  • Blanch basil and parsley in boiling water for 2-3 seconds and immediately remove to ice water to cool.
  • Allow to cool thoroughly and drain well
  • Chop basil and parsley, place in towel or cloth napkin and rinse several times under cold water. Drain well and repeat.
  • Combine drained basil and parsley with oil in a HIGH SPEED blender, cover and blend for several minutes until the oil is slightly warm.
  • Drain thru a coffee filter to remove leaves; hold for service