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

 

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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

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.

 

 

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! 

rachel

 

  • 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

KORAL featured in July Issue of The Points Living

KORAL was featured in the July issue of The Points Living, a newsletter for the residents of Clyde Hill, Media, Hunts Point and Yarrow Point. Check out the article below to hear about some of the residents favorite dishes.

Read the article HERE or view the photos and copy below

Points points1 points2

 

SUPERFOOD Kale Chips

kale

Courtesy of Stuart from Charlie’s

1 bunch lacinato kale

1 Tbsp. olive oil

1 teaspoon kosher or sea salt

Preheat oven to 350°. Line a cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite sized pieces. Wash and dry thoroughly in a salad spinner. Drizzle with olive oil and sprinkle with salt.

Bake for 10-15 minutes until edges are golden brown. Be careful – do not overcook!

Hoppy Bitch IPA Demi-Glace

bitch

BBQ season is upon us, which means more grillin’! This is a great sauce to serve with meatballs as an appetizer or with a steak sandwich served over a crunchy piece of sourdough!

Hoppy Bitch IPA Demi-Glace

1 Tbsp. whole butter

1 tsp. minced garlic

1 tsp. minced shallots

1 tsp. Cajun style spice mix

1 cup Hoppy Bitch IPA beer

½ cup rich veal stock or “demi”

½ tsp. Worcestershire sauce

4-5 drops tabasco sauce

Salt and pepper to taste

 

Combine butter, garlic, shallots and spices in saucepan over medium heat. All to “sizzle” and soften slightly.

Add beer; bring to soft boil and allow to reduce by half.

Add veal stock and allow to thicken slightly.

Season with Worcestershire, tabasco, salt and pepper.

 

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!”

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