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!
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”
When you host a Seattle radio show, like Bradley & Mikel do (Saturday mornings at 11am on 570 KVI – tune in!!), you get to meet and chat with a lot of great local celebrities. Recently they chatted with Andrew Lind Chef de Cuisine at Sky City Restaurant at the Space Needle.
So, here it is – straight from Andrew himself:
Flat Bread Dough:
3 cups All-purpose Flour
2 tsp. salt
2 tsp. baking powder
pinch of baking soda
1 cup water
3 Tbsp. olive oil
Combine dry ingredients in mixer. Slowly add water while mixing on a low speed to form the dough. Drizzle in the olive oil. Divide into 4 equal sized balls. Use a rolling pin and a floured board; roll out into thin ovals. Place on a sheet pan with parchment paper. Allow to chill slightly. Rub lightly with olive oil and then cook on a grill or flattop. Cook until light-golden brown and dough blisters slightly.
1/2 cup Basil pesto
Sliced heirloom tomatoes
Sliced, smoked prosciutto
Fresh mozzarella – cut into small pieces
Extra Virgin Olive Oil
Salt and pepper
Spread enough basil pesto to cover the top of the flat bread. Next, layer tomato slices to cover pesto evenly. Layer the prosciutto slices over the top: 3-4 long slices is perfect. Place the mozzarella on top in different areas of the bread to ensure that one can get cheese with each bite! Lastly, drizzle with a little olive oil and sprinkle a bit of salt and pepper to taste.
Preheat your oven to 450 degrees. Bake for 7-10 minutes on a sheet pan, but be sure to keep an eye on it. When it looks hot, golden and crispy, it’s done!
As we move into warmer weather, one of the most common questions that I hear is this – “How long will it take to cook these steaks on the BBQ”?
Well…the answer is this –“It depends on the cut/steak, (Flank, Filet, New York, Ribeye, Chops, etc.) it depends on the heat source, (Live charcoal, gas grill, Weber, etc.) and of course it depends on how you want your steak cooked”.
So here are some general guidelines, along with a few food safety notifications from the King County Department of public health and the USDA.
Allow the steaks to come to room temperature. Don’t leave them on the counter all day, just let them sit out for about ½ hour before cooking
Rub steaks with a little bit of olive oil and season with Kosher salt and fresh ground black pepper
Pre-heat grill and allow it to get “good and hot”
Place steaks on the grill and allow to sear well on one side before turning and searing on the other side. (It’s OK to turn multiple times to avoid burning or overcooking) Use an “insta-read” thermometer to determine the internal temperature of the steak. Simply cook to your desired temperature
Rare (red throughout with a cool center) internal temperature of 110°
Medium-rare (pink on the inside, red center) internal temperature of 120°
Medium (Pink throughout) internal temperature of 130°
Medium-well (Slightly pink center) internal temperature of 140°
Well-done (Cooked throughout, no pink) internal temperature of 155+°
Remember that steaks will generally continue to cook slightly after they are removed from the grill
Allow the steaks to “rest” for a few minutes before cutting or serving. This allows the juices to set and you’ll end up with a juicier, more flavorful steak
Now, after all that – a few notes from the King County Department of Public Health and the USDA –
The King County Department of public health reminds you that consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of food-borne illness.
Join me (Bradley) and Mikel each Saturday morning alongside Art Sanders from 11:00 a.m. until noon on KVI 570 for our brand new weekly radio show; In the kitchen with Chef Bradley.
Every week we’ll discuss what’s new in the market and seasonal specials that you can expect to be featured on the menu. Mikel will talk to us about recent wine tasting, winemakers and wine trends to follow. We’ll give away gift cards to KORALand PEARL. We’ll interview local vendors and producers. We’ll talk recipes, restaurants and relaxation…and we might just share a few “tips of the trade” to make your next meal, party or event, more successful.
We’ll also bring in special guests where we’ll talk about local charities and chat with local philanthropists. We’ll even discuss local happenings in downtown Bellevue and much more.
If you love great food, wine and dining out – just tune in. We started Saturday, March 23rd at 11:00 am, on 570 KVI.
For most Northwesterners, Dungeness crab is the one we’ve come to love, the one we’ve grown up with, the one that we take pride in. We understand that most of the real world grew up on blue crab from the east coast and southern waters, and there are certainly those that will always tout the amazing flavor of that “jumbo lump”. We know that the sweet succulence of the Alaskan King crab is unsurpassed. We’ll give credit to the Stone crab from Florida and even the often misunderstood snow crab cousins. (Bairdi and Opilio)
Although Dungeness crab is harvested commercially from California to Alaska, the bulk of the catch is from the Washington and Oregon coast, where fishermen brave the rain and cold of winter to supply our quota of the delightful bounty. There is also a great Dungeness crab fishery in the inland waters of Washington – from south Puget Sound to the San Juan Islands and all points in between, and that’s what I’m really familiar with. We catch them in pots baited with turkey legs, salmon skins and cat food. Sometimes we’ll find them hiding in the eel grass at low tide. And we can always pick up a few at Mutual fish or the Pike Place Market. We put the meat in salads, in crab cakes, chowder and pasta. But we mostly just enjoy it “al natural”, with a little lemon and cocktail sauce, or maybe dipped in a pot of melted butter.
So what makes it so good? Is it the fact that we can toss a crab pot out of our canoe and pull up fresh crab just an hour later? Is it because we know that it’s a dangerous battle to get those beauties out of the pot and onto the stove without getting pinched? Is it because some of us will “eat as we go” and others will collect a large pile of the delicious meat that will make the rest of the family envious? Whatever your pleasure, Dungeness crab is a true local delicacy, to be enjoyed for all occasions; whether it’s a special birthday dinner or a summer picnic at the beach.
Right now, we are featuring FRESH Dungeness crab from Lummi Island near Bellingham. This crab is only available for a limited time, processed in small batches several times a week, hand-graded, hand-picked and shipped directly to PEARL. It doesn’t get much fresher, or better. Enjoy it while you can!
Proletariat Wine Company is hosting the 8th stop in its Kill the Keg Campaign at PEARL this Thursday, June 28 from 3-6 PM! Enjoy 2011 Proletariat Chardonnay for $3 a glass. Bring your friends and help us kill that keg!