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


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


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


RECIPE: Dungeness Crab Cakes with Sweet Corn Sauce

Try Pearl and Koral’s Dungeness Crab Cakes at home!

Click here for the Recipe –> Crab Cake Recipe!

Don’t forget Chef Bradley’s tip, “Always prepare crab cakes several hours in advance and allow to “set” in the refrigerator before cooking. You’ll thank me later!”


What makes Dungeness crab so good?


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!



Pearl Gives Back

When Mikel and I made the decision to open a restaurant, we knew that we would become part of a local network of philanthropy. We knew that the community would come to us for support and that we would be able to partner with a number of worthy charitable organizations in unique and creative ways. We have focused our support towards children, medical research and the local arts community.

This past week we were involved with three separate events.


Poker Slam for Rise n’ Shine
On Thursday night, Pearl catered the annual “Poker Slam” at the Mercer Island waterfront home of local game inventor and philanthropist Rob Angel. Menu items included the “Full House” Wagyu Sliders, “No Limit” fresh seafood platter  with gulf shrimp and Dungeness crab and the “All In” porcini grilled chicken. But this was much more than just a poker night on the lake… numerous guests arrived by boat, the vintage wine was flowing, several cigars were smoked. You see, Rob invites his close friends along with local celebs and sports stars to raise money for a great cause – Rise n’ Shine of Seattle. I was lucky enough to be hosted at the tables that night by Lakeside Capital, a longtime sponsor of the event. With a little bit of luck I did make it to the final table where we lost to a pair of 10’s. When all was said and done, Sean Hobday won the poker tournament, but Risenshine was the big winner – as they accepted donations of over $45,000. Thanks to Rob and all the participants for such a great night!




Efeste Winemaker Dinner for Sacred Heart School
Friday night Pearl catered a Winemaker’s Dinner at the Efeste Winery in Woodinville as part of the Sacred Heart School 2010 auction. Efeste is a wonderful venue for these events and they are open for tastings on Friday, Saturday and Sunday. Winemaker Brennon Leighton is doing amazing work and is busy collecting numerous accolades. Sacred Heart is a wonderful school on Clyde Hill and we have supported their cause for several years. I could tell this would be a great pairing before we had our first sip. The evening started with hors doeuvres and wine in the kitchen and then moved into the beautiful barrel room for dinner. Guests were treated to four stunning Efeste wines paired with a delicious menu from Pearl: spicy ahi tuna canapés, roasted King Salmon with fresh favas, black angus tenderloin with bleu cheese demi glace and ginger-molasses ice cream sandwiches.

Wine Dinner for Special Olympics Washington Chapter
Saturday night at Pearl we hosted a Chef’s Table wine dinner in support of The Special Olympics. The kitchen team was on track that night, working alongside Wine Director Matt Davis to create a memorable evening. Appetizers included beautiful Kushi oysters paired with shiso mignonette. The salad course was a classic frisee salad with warm bacon vinaigrette with poached egg and goat cheese crostini, paired with the wonderful Chaleur Blanc from Delille Cellars. The fish course was wonderful Sablefish from Neah Bay, marinated in honey and miso and served with an intense “Namya” broth and Dungeness crab dumplings. For the entrée we paired our latest signature dish – Grilled Wagyu Sirloin with bleu cheese fritters alongside two wines; Dussek Cabernet from Woodhouse Family Cellars and the The Tsutakawa from aMaurice Cellars. WOW! What an incredible steak and two awesome wines.

Three events in three nights! I’m tired, but I feel good about supporting our community. I know that we can’t do every event, so I really give it my all for the ones we can.

– Co-owner and Executive Chef Bradley Dickinson

Behind the Scene at the Woodward Canyon Winemaker Dinner


Featuring Thomas Woodley, National Sales Coordinator for Woodward Canyon Winery

4.15.2010 – The fanfare of a winemaker dinner on the floor is one thing; seeing the staging involved in the back of the house is entertainment on its own merits. Our Woodward Canyon winemaker dinner was no exception.

The evening started with an eager group of dinner guests and Spicy Tuna Tartare combined with a medley of cucumber, radish and wasabi tobiko. The starter was paired with Jaillance Brut Rose Cremant du Bordeaux, France NV. The remaining winemaker dinner courses went as follows:

Dungeness Crab – Fennel-apple salad, cider vinaigrette, hazelnut brittle

Paired with Chardonnay – Columbia Valley, WA 2008

Executive Chef Bradley Dickinson and Sous Chef J.J. Ullakko placing the fennel-apple salad

Sous Chef J.J. Ullakko drizzling cider vinaigrette on the fennel-apple salad

Executive Chef Bradley Dickinson placing the Dungeness crab and hazelnut brittle to complete the dish


Alaskan King Salmon – cedar planked, paprika spice rub, Washington lentils, bacon, savoy cabbage.

Paired with a Merlot – Columbia Valley, WA 2007


Sous Chef J.J. Ullakko seasoning the Alaskan King Salmon with a paprika spice rub

Executive Chef Bradley Dickinson and Sous Chef J.J. Ullakko plate the Salmon over a bed of Washington lentils, bacon and savoy cabbage


Snake River Farms Wagyu Sirloin – romescu, wild ramps, crimini mushrooms

Paired with a Cabernet Sauvignon – Walla Walla Valley, 2008

Executive Chef Bradley Dickinson prepares the crimini mushrooms

Executive Chef Bradley Dickinson and Sous Chef J.J. Ullakko plate the Snake River Farms Wagyu Sirloin over romescu with wild ramps and crimini mushrooms


Roasted Prime Beef Tenderloin – Yukon gold potato puree, foie gras demi

Paired with a “Artist Series” Cabernet Sauvignon – Columbia Valley, 2007

Executive Chef Bradley Dickinson slices the roasted prime beef tenderloin

Sous Chef J.J. Ullakko adds the foie gras demi

Chef Bradley Dickinson and Sous Chef J.J. Ullakko plate the last dish of the evening

The winemaker dinner ended with a local artisian cheese plate with seasonal accompaniments and assorted delicacies. Guests retired with  full stomachs and a shared appreciation for the region’s food & wine, and the masters behind them.

Many thanks to Thomas Woodley of the Woodward Canyon Winery.