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

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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

 

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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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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!

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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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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

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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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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!

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(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.

 

Rachel’s Killer Chocolate Chip Butterscotch Cookies

Well well, it looks as if culinary skills run in the Dickinson Family – Rachel is chef Bradley’s daughter and she whips up a mean batch of chocolate chip-butterscotch cookies. We featured these cookies on Koral’s dessert menu for quite a while. Try them out! 

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  • 2 ¼ cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. granulated salt
  • 2 sticks softened butter
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp. Vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • 2 cups butterscotch chips
  • ½ cup granulated sugar

Combine dry ingredients in small bowl; mix and set aside

Beat butter, ¾ cup sugar, brown sugar and vanilla until creamy

Add eggs and beat well

Gradually add flour mixture

Stir in chocolate and butterscotch chips

Found into rounded Tablespoon size balls, roll in sugar and place on baking sheets,

Bake at 375° for 9-11 minutes or until golden brown. Cool on baking sheets for about 2 minutes and then remove to wire cooling racks

Bookwalter Winemaker Dinner at Pearl for the Washington Wines Festival

Pearl is hosting an intimate winemaker dinner featuring Bookwalter Winery on Thursday, July 7 at 6pm. Chef Bradley and his talented culinary team will be crafting a special menu to be paired perfectly with a selection of Bookwalter’s fine wines.

This exclusive wine dinner honors the celebration of the 20th Annual Wine Weekend presented by the Washington Wines Festival. Tickets are $200/person with proceeds benefiting Camp Korey and the Washington Wine Education Foundation. Space is limited so sign up early to reserve your seat!

Visit www.washingtonwinesfestival.org to order tickets or call 206.236.6167.

Chef Bradley Dickinson at FareStart May 26th

Join Pearl’s Bradley Dickinson at FareStart on Thursday, May 26th. He will ge the guest chef of the night at the recently named James Beard Humanitarian of the Year recipient. To learn more about the great cause at Farestart, visit their website. For reservations call (206) 267-7601 or reserve your table online.