Category Archives: Health Conscious

Hobnobbing: Barbecued Salmon With Fresh Corn Grits & Chipotle Nectarines

There is something simultaneously inspiring and depressing about meeting someone your age that is having great success. Double-penalty points if they are having fame and fortune in an area you’re passionate about, and triple points if they’re nice to boot.

A spectacular beer cocktail, inspired by a Mai Tai. Photo credit: Annie Laurie Photography.

Such was the case last week when I met Mark Fuller , the chef and co-owner of Ma’ono Fried Chicken and Whisky and a James Beard semi-finalist. Not only has he managed to open not one, but two iterations of a tremendously popular restaurant, he is a phenomenal chef, and just a damn nice guy.

To see the full story on Ma’ono’s Happy Hour swing by my column in Seattleite magazine, but for those of you looking for some culinary inspiration for the weekend, look no further than below for a Mark Fuller original that he generously did a cooking demo of for me; Barbecued Salmon With Fresh Corn Grits & Chipotle Nectarines. Stone fruit is perfectly ripe this time of year in the Pacific Northwest, and while the lateness of the corn does render it a bit sweeter than the recipe originally called for the kick of the Chipotle Nectarines makes it a mouth-popping yet surprisingly delightful combination.

Chef Fuller in Ma’ono’s kitchen. Photo credit: Annie Laurie Photography.

Barbecued Salmon With Fresh Corn Grits & Chipotle Nectarines

Created by Chef Mark Fuller
Executive Chef and Owner of Ma’ono Fried Chicken & Whisky, Seattle

Photo credit: Annie Laurie Photography.

Marinade:
3/4 cup blue agave syrup
1/3 cup soy sauce
1/4 cup Tabasco® brand chipotle pepper sauce
3 tablespoons fish sauce
1 tablespoon Tabasco® brand pepper sauce
6 garlic cloves, minced
1 tablespoon olive oil
2 pounds salmon fillet, cut into four 8-ounce pieces

Nectarines:
2 ripe nectarines, pitted and cut into large chunks
1 tablespoon fresh chopped mint or basil
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon Tabasco® brand Chipotle Pepper Sauce

Photo credit: Annie Laurie Photography.

Fresh Corn Grits:
4 ears corn on the cob, husked and each halved
1 tablespoon butter
1/4 teaspoon Tabasco® brand Pepper Sauce
Salt and pepper to taste

Marinade
Combine in a large bowl, agave syrup, soy sauce, Tabasco brand chipotle pepper sauce, fish sauce, Tabasco brand pepper sauce, garlic and olive oil. Add salmon fillets; cover and refrigerate about 3 hours, turning occasionally.

Nectarines
Combine in a medium bowl, nectarines, mint, olive oil, salt and Tabasco brand chipotle pepper sauce. Mix well. Cover and refrigerate.

Fresh Corn Grits
Grate kernels from corncob into bowl. Place corn and butter in 2-quart saucepan. Over high heat, heat corn to boiling, stirring frequently until mixture thickens. Stir in Tabasco brand pepper sauce, salt and pepper. Mix well.

Photo credit: Annie Laurie Photography.

Salmon
Preheat grill to medium-high.

Grease grill. Place salmon, skin-side up on grill. Grill about 4 minutes. Turn fish: cook about 4 minutes longer or until salmon flakes easily when tested with a fork.

Serve salmon with fresh corn grits and nectarines.  Serves 4.

11 Comments

Filed under Entertaining, Health Conscious, Lactose Free, Seafood, Uncategorized

Good Looking: Baked Tomatoes Stuffed with Curried Quinoa

When you write a food blog, it is very important to be strategic about your posts. You want to be consistent for your readers…but not post too often, lest they get sick of you. There are certain times of day that you want to publish, thereby generating higher traffic, and you always want to make sure you cover a variety of recipes and topics so you can rest assured you’ve got the proverbial “something for everyone”.

Heirloom Tomatoes

The latest bounty from our CSA.

Tonight, I’m going to break all those rules. Why? Because on Day 11 of “No Buying Groceries-gate 2012” I had a deliciously, fun dinner, and thanks to my new camera, a finally legitimate picture (or three) to back it up!

Salted Tomato

Who needs diamonds when a girl can have this?

Before I share the recipe for these perfect bites of summer, can I just say how stinking fun it was to read all your comments?? I must admit I was a little nervous letting you all in to the neurosis that is my psyche, but to hear that there are other folks out there that have similar feelings about foods, and budgets, and some weird Boxcar Children like enjoyment from using up the dredges of their refrigerator, honestly makes me feel better.  We are a funny bunch, we foodies and writers, but at least we’re in good company. And with that, I proudly present to you…

Baked Tomatoes Stuffed with Curried Quinoa

These are a spectacular vegan side or main, yet are hearty and flavorful enough to satisfy the most voracious of carnivores. They can be easily made ahead, and are a lovely addition to a dinner of grilled fish and salad.

Serves 2 + leftover quinoa

Baked Tomatoes Stuffed with Curried Quinoa. [Insert Happy Sigh Here]

  • 2 tablespoons olive oil + drizzle
  • 1/2 onion, diced
  • 1 cup quinoa
  • 2 cups chicken broth or vegetable broth
  • 2 tablespoons curry powder (less if you don’t want it to have any kick)
  • 4 medium tomatoes
  • Kosher Salt
  1. Heat 2 TB oil in a large sauce pan over medium heat. Add onion and cook, stirring until slightly softened, about 4 minutes. Add quinoa and cook and stir until lightly toasted, about 5 minutes.
  2. Remove from heat and allow to cool slightly. Then, pour broth into the pan, return to heat, and bring to a boil. Reduce heat, add curry,  and stir well to combine; cover and simmer until tender, about 25 minutes.
  3. Meanwhile, preheat oven to 375.
  4. Cut the tops off of four medium tomatoes. Using a grapefruit spoon, scoop out all the flesh and seeds.
  5. Sprinkle salt in cavity of tomato, and put upside down on paper towel to absorb moisture.
  6. Once the quinoa is done, stuff tomatoes with quinoa, drizzle with olive oil, and put in a bread pan.
  7. Bake until tomatoes are softened and top of quinoa is slightly toasted, about 15 minutes.
  8. Serve immediately.

33 Comments

Filed under Health Conscious, Lactose Free, Make ahead, Uncategorized, Vegetarian

Back to Reality: Arugula Salad with Grilled Shrimp, Pomegranate, and Goat Cheese

Thank you all for the birthday wishes. It was a grand day indeed complete with soaking up sunshine, ice cubes clinking against margarita filled glasses, and a seemingly never-ending stream of great friends, great food, and great fun.

TrufflePopcorn

The ever addictive Truffle Popcorn.

Fresh Spring Rolls, Sesame Noodle Boxes, and Goat Cheese Crostini.

Fresh Spring Rolls, Sesame Noodle Boxes, and Goat Cheese Crostini.

As an “adult” (whatever that means) I think I am supposed to have reached a state of general maturity and evolution so as to not feel disappointed when my birthday is over. But alas, between you and me, I’m not there yet. I love the anticipation and the excitement and the planning. And then I love the day…and then it is over, with simply a mysterious bruise or two and a full recycle bin as evidence.

Agave Margarita Bar

CJ’s Agave Margarita Bar.

Never one to pout and pity party for (too) long, I inevitably find myself back in the kitchen, slowly stirring, and chopping, and whisking the lurking gray clouds away.

This salad screams Summer! And Fun! And Self-Righteously-Healthy! It is literally impossible to be grumpy while eating this salad, as the spicy arugula is paired with the burst in your mouth pomegranate seeds, countered by the smooth taste of goat cheese, and punctuated with a bite of a pine nut. Make this when reality has returned, but you’re not quite willing to give into it yet.

GIVEAWAY WINNER: Many thanks to all who shared the Eggplant Carpacio recipe. Twitter, Facebook, Pinterest, and more were buzzing…but despite my wish that everyone win a bottle of Olive Oil, there could only be one winner. And that winner is…Bonnie K who shared via Twitter!

Arugula Salad with Grilled Shrimp, Pomegranate, Pine Nuts, and Goat Cheese
Serves 2

Arugula Salad topped with Grilled Shrimp, Pomegranate, Goat Cheese, and Pine Nuts

Arugula Salad topped with Grilled Shrimp, Pomegranate, Goat Cheese, and Pine Nuts

  • 12 jumbo shrimp, tail on, shell off, thawed
  • 4 cloves garlic, minced
  • 1/4 cup extra virgin olive oil + 2 TB
  • 1/8 cup balsamic vinegar
  • 1 tsp honey
  • 1 egg yolk
  • 5 cups baby arugula, loosely packed
  • 1/3 cup Pomegranate seeds (Trader Joes sells them ready to go if you like)
  • 1/4 cup Pine Nuts, toasted
  • 1/4 cup goat cheese, crumbled
  1. Preheat grill until 500 degrees
  2. In a small bowl combine the shrimp, 3 of the cloves of garlic, and 2 TB of olive oil. Let marinade at least 10 minutes.
  3. Meanwhile, to make the dressing combine the remaining olive oil, garlic, balsamic, honey, and egg yolk. With a whisk or immersion blender, blend until well combined and slightly emulsified.
  4. Reduce grill to half heat, and cook until pink, approximately 2-3 minutes per side. Note: Most people over cook their shrimp…it takes hardly any time and you want then to stay juicy.
  5. To serve, plate the arugula, pomegranate seeds, pine nuts, and goat cheese. Top with shrimp and drizzle with dressing.

Plating the Salad…so pretty.

9 Comments

Filed under 15-Minute-Meals, Giveaways, Health Conscious, Salads, Seafood, Uncategorized

Camping Cucina: Grilled Shrimp with Rosemary, Lemon, and Garlic

{Reminder: 24 hours and counting to enter the giveaway for some of the best olive oil you’ve ever had. Simply share this post via your favorite social media channel, drop the link into the comments section, and cross your fingers. Best of luck!}

What I’m about to say might shock you. Are you ready? Are you sure? Perhaps you might like to sit down. Here goes:

I am not much of a wilderness woman.

Shocking, right? And yet the truth remains,  I like nothing better than eight (okay 10) hours of sleep per night, my hot running shower, and my gourmet cuisine. I sometimes wish I was one of those women who genuinely loved to climb a mountain. Who was thrilled to ride the bull down white water rapids. Who thought bug spray was simply for the weak and the meager. But alas…I am not.

Not a soul in sight…but many a shooting star to keep us company.

And so rather than spend time beating myself up about it (so last year), I’ve decided to embrace my version of camping. Thinking PBR meets Prosecco. Bratwursts meets Bellinis. Hot Dogs meet Holy Hell Delicious.

A few weekends ago we went camping with our friends CJ and Nadia, their three dogs, and our crew. And it was fun. So much fun. And I’m not even pretending lying. We hung from hammocks over the river, we lounged and we lazed, and we ate. Oh did we eat.

Georgia Mae…one of the funniest dogs I know. She was perfectly content to be floating around in the river..on her raft!

The trick is to be smart about delicious, simple foods that require minimal on site preparation. Couple that with some prep work ahead of time and you can eat like a king in the middle of no where.

To give you some ideas, here’s the menu I put together…

Friday Dinner: Grilled Shrimp Packets with Rosemary and Garlic, served with Grilled Baguettes and Rhubarb Cocktails.

Saturday Morning: Bagels with Lox, Cream Cheese, Heirloom Tomatoes, Red Onions, Capers, and Lemon Wedges

Saturday Lunch: Mozzarella, Basil, Tomato Paninis

Saturday Dinner: Chicken Fajitas with Pinto Beans, Fresh Sliced Avocado, Pico de Gallo, and Peach Gin Fizz Cocktails.

Sunday Morning; Breakfast sausage, bacon, fireside biscuits, and hard-boiled eggs.

The shrimp was honestly one of the easiest items on the menu, and one of the most popular.

What’s your favorite food to make when camping?

Grilled Shrimp Packets with Rosemary, Lemon, and Garlic

Grilled Shrimp Packets with Rosemary, Lemon, and Garlic…magnifique!

1/2 lb jumbo, raw shrimp, de-shelled and tail on (Costco sells them very reasonably)

1 lemon, sliced in advance

1 large stalk of rosemary, chopped into 3″ sections in advance

4 cloves garlic, smashed on site

Olive Oil

In tin foil lay the shrimp, lemon, rosemary, and garlic. Drizzle with olive oil and tightly seal up. If cooking on a cook stove or hibachi, grill directly, until shrimp is just cooked through, about 5 minutes.

Thanks to the foil these can also be cooked directly in the fire.

Serve with Rhubarb Cocktails, grilled baguettes, and one giant open sky.

17 Comments

Filed under 15-Minute-Meals, Health Conscious, Lactose Free, Make ahead, Seafood, Uncategorized

Young and Foolish: Grilled Vegetable Paninis with Broccoli, White Bean, and Cheddar Soup

I remember the first time I discovered Three Buck Chuck,Trader Joes’ infamous cheap wine. I was in college in NY and was throwing a party. Of course, being a student I hardly had two pennies to rub together, but my foodie tendencies were already starting to come out and I was determined that there should be more wine than anyone knew what to do with at this grand fête.

“You know about Three Buck, right?” a friend from the riding team whispered conspiratorially to me as we were tacking up our horses, her voice hushed and looking over her shoulder to make sure no one heard us.

“No? Is that a new horse?”, I asked, dread creeping into my voice that I would soon be getting hucked into the rafters by our latest “project” horse.

Back in the day when I thought Three Buck might be a very naughty horse I’d be stuck with.

She burst out laughing, and quickly recovering herself told me it was this “delicious” wine that was also only $3 per bottle. I was so excited to try it out I could hardly stand it. And so, after riding took myself (and yes, my riding breeches clad bottom) right back to the dorm to call my 21+ brother and ask him to bring a case of it when he next came to visit.

The wine (and the party) were, of course, sub par but we thought it was fabulous. Unfortunately for my budget, over the years I would be exposed to nicer and nicer wine, rendering my previously tried and trusted Three Buck, to be barely worthy of sangria, and certainly not good enough to ruin good short ribs with.

If you’ve never done an olive oil tasting, I highly, highly recommend it. You will not believe the differences among different brands, presses, and fruits.

Up until recently I’m embarrassed to admit that I thought about olive oil very much how my underage self had thought about wine. Something to get you from Point A to Point B, but not anything particularly special. This notion was firmly blown out of the water at a recent olive oil tasting event, with some of Seattle’s top bloggers, hosted by California Olive Ranch and Talk of Tomatoes at Farestart in Seattle. Over the three-hour evening I enjoyed Swirling, Sniffing, and Slurping oil from different top producers and learning how to dismantle all the different flavors, varietals, and brands.

The difference is staggering, a quality olive oil full of complex flavors and depth, and a bad one tasting like little more than watery oil. If you’ve never done an olive oil tasting, I highly encourage you to try. Get a collection of different oils, both domestic and international, pour small tastes in different wine glasses and then see what you think. Allowing the oil to first warm up via cupping the glass in your hand is recommended, following by Swirling it to release the flavors, Sniffing it to see what you pick up, and then Slurping it, allowing air to come in through your teeth and generally looking and feeling ridiculous as you make embarrassing sounds with strangers.

This simple, vegetarian dinner is all about delicious, farm fresh veggies brought to life with Arbequina olive oil. Frankly either the soup or sandwich would be plenty since they are both quite hearty, but together they make an especially lovely combination. Make it on a Meat Free Monday when you’re looking for something a little unexpected.

Grilled Vegetable Paninis with Broccoli, White Bean, and Cheddar Soup
Serves 2 + Leftover Soup

A lovely summer dish, celebrating what’s fresh and using quality olive oil to bring it all to life.

Broccoli, White Bean, and Cheddar Soup
Adapted from Eating Well

2 cups chicken or vegetable broth
1 cup water
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can cannellini beans, rinsed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese
1/4 cup plain Greek yogurt + more for topping
Drizzle Arbequina Olive oil, I used California Olive Ranch Extra Virgin

  1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 10 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
  2. Using an immersion blender, blend until completely smooth. Add in the cheddar and greek yogurt and pulse until smooth.
  3. When ready to serve add a small spoonful yogurt and a drizzle of olive oil. Serve immediately.

Grilled Vegetable Paninis
Use whatever veggies are in your fridge, the below is merely meant for inspiration

1 zucchini, thinly sliced with a mandolin
1 squash, thinly sliced with a mandolin
1 onion, thinly sliced
Coarse Salt and Pepper
Artichoke Hearts, marinated in olive oil
1/4 cup basil, coarsely chopped
1/2 cup arugula
2 thick slices, smoked mozzarella
2 pieces foccacia bread, cut in half
Drizzle Arbequina Olive oil, I used California Olive Ranch Extra Virgin

  1. Preheat grill to high, reduce heat to medium.
  2. Brush both sides of the veggie with olive oil, and sprinkle with salt and pepper
  3. Add to grill and cook until marks showing and vegetables are tender. Remove
  4. Assemble the focaccia first with the cheese, then the thinly sliced vegetables, and artichoke hearts.
  5. Grill until cheese is melted and sandwich is warmed through.
  6. Add the arugula and basil, and enjoy!

24 Comments

Filed under 15-Minute-Meals, Health Conscious, Make ahead, Seasonal Cooking, Soups, Uncategorized, Vegetarian

Woo Woo Wonderful: Creamy Cauliflower Mac & Cheese

Oddly Delicious: Creamy Cauliflower Mac & Cheese

As you’ve probably guessed by now, I’m not much of a “Woo-Woo” person. I don’t listen to Phish, I haven’t owned tye-die since 1991, I don’t believe in Dream Catchers or Fortune Tellers, and I generally find activities where you’re supposed to close your eyes and hold hands with your neighbor somewhat amusing, and very uncomfortable.

This translates itself in perfect form into the kitchen as I suspiciously flip through recipes exclaiming “Delicious Sprout Smoothies” or “Dairy Free Grilled Cheese”. If I can’t see something, and taste it, and touch it, and most importantly, make sense of it, I tend to be a bit of a skeptic. Okay…a really big, annoying skeptic.

So when my CSA box arrived boasting a Cauliflower Mac & Cheese I was immediately wary, quick to dub it as some vegetarian, hippy dish that would never be as good as the real thing. However, as I peered into my refrigerator and realized that I still had anxiety-producing amounts of vegetables left and no plan with how to tackle them I decided to hand myself over to the softer side, and give this a try.

It admittedly is not the same dish as a traditional Mac & Cheese made with a béchamel, lots of cheese, and heavy cream, but it is a lovely lighter version of the old standard, with a nice contrast between the creamy cauliflower puree, dark, leafy kale, and crispy panko bread crumbs. It also is delicious, I think maybe even better, microwaved the next day…go figure!

Enjoy this when you’re willing to put your cynic subconscious on the shelf for an evening, and see what emerges.

The treats, in order of when comments were made.

The judges preparing for their case.

GIVEAWAY WINNER: Thanks to all who entered to win tickets to the Best of Seattle Party! The honorable judges, Duke and Lou chose the winner out of a row of 11 treats. The first snarfed up was #8, Morgen Schuler of Morgen Schuler Photography. Congrats to Morgan…and lucky for us, now we know this year’s event will be shot in style!

Little Lou, a fair and unbiased judge.

Creamy Cauliflower Mac & Cheese
Adapted from Hand Farmed Organics – Week 5 CSA Box

2 1/2 cups vegetable or chicken stock

2 bay leaves

1 cauliflower, cored and cut into large pieces

16 ounces penne pasta

1/2 cup sharp cheddar, grated

1/4 cup plain, non-fat Greek yogurt (I like Chobani for cooking b/c it’s less sweet than most)

The secret ingredient…a spoonful of low-fat plain yogurt.

2 cups chopped kale

1/2 cup sliced squash

Erina vs. The Veggies…my ongoing summer battle.

2 TB olive oil

1 TB Dijon mustard

1/8 tsp nutmeg

Salt and Pepper

1/4 cup grated parmesan

1/2 cup panko bread crumbs

  1. Heat oven to 400 degrees and grease a large glass baking dish
  2. Boil a pot of salted water.
  3. In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat
  4. Cook cauliflower in boiling water for 25 minutes or until very tender. Drain out all water, and add to cauliflower the stock (discard bay leaves), cheese, yogurt, oil, mustard, nutmeg, salt and pepper. Using an immersion blender, puree until totally smooth.
  5. Meanwhile, boil a second pot of water and cook the pasta, 3 minutes less than instructions. Drain and rinse with cool water.
  6. Add the pasta to the cauliflower puree and mix well.
  7. Pour half the pasta into the prepared dish. Top with half the kale and squash. Pour the remaining in and add the kale and squash. Top with parmesan and panko bread crumbs.
  8. Bake 20 minutes or until breadcrumbs are turning golden brown.
  9. Allow to sit 5-10 minutes before serving.

13 Comments

Filed under Cheap Eats, Comfort Foods, Health Conscious, Make ahead, Pasta, Vegetarian

New Potatoes in a Mustard Vinaigrette and Free Tickets to Best Of Seattle Party

Well, it’s back to reality for me. Back to high heels and pencil skirts, meetings, and a never-ending inbox. But it’s also back to very fun things like whipping up meals in my own kitchen, summer in Seattle, afternoons spent on the lake, and my puppies, of course.

Ms. Lou…and yes….we’re keeping her.

Having arrived back in Seattle on Sunday, and preparing for the reality that awaited (flip-flops and bathing suits no longer being acceptable attire, a seemingly absurd requirement by The Man that I brush my hair before leaving the house, and a general disapproval for drinking Gin & Tonics with my lunch), I of course took the obvious path which was to procrastinate about everything I should be doing. Instead, I enjoyed fixing some delicious make-ahead meals to get us set for the week, and in front of our CSA veggie supply.

These tossed new potatoes with a mustard dressing and fresh snap peas were delicious served warm with a few deviled eggs on the side, and provided a lovely Monday lunch as well, tragically enjoyed at my desk, with nary a G&T in sight. There is a fair amount of lemon and mustard in the dressing, but don’t let that scare you. It results in a light, tangy taste, perfect for the summer heat.

Make this when reality is looming, but you aren’t quite yet willing to give up the ghost of summer days of wonder and indulgence.

GIVEAWAY: I’m excited to share that for those local readers, or those willing to get on a plane, train, or automobile Shut Up & Cook has gotten our hot little hands on two tickets to Seattle Weekly’s Best Of Seattle Party on Wednesday, August 1st at Pier 66, Elliot Hall.  This blow-out party showcases Seattle’s best food, drinks and entertainment on the waterfront with unlimited bites, craft cocktails, live music, and installation art.

HOW TO ENTER: Comment below by Friday, July 13th at Midnight PST with either A) the name and link of another favorite food blog or B) a recipe you’d like to see done on Shut Up & Cook. The winner will be randomly chosen on Saturday, and will be the lucky recipient of two tickets!

Summer New Potatoes in a Mustard Vinaigrette
Serves 4 – 6

Summer New Potatoes in a Mustard Vinaigrette

1 lb new potatoes, washed, and trimmed of any bad spots

1/2 cup Dijon mustard

1/4 cup fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon capers, minced, plus 1 teaspoon of brine from the jar

1/3 cup extra-virgin olive oil

1/3 cup canola oil

1 cup snap peas, quickly blanched

1/4 cup fresh dill, finely chopped

Salt and Pepper

  1.  In a large pot, cover the potatoes with water. Bring to a boil, reduce to a simmer, and cook just 15 minutes. Drain and rinse with cool water to stop cooking. Pour into bowl.
  2. Meanwhile, to make the dressing, add remaining ingredients, except for the snap peas and dill, into a jar and shake until well blended.
  3. Pour about a third to half the dressing over the potatoes and toss to coat. You may add more or less pending on your preference. Note: Remaining dressing is delicious as a marinade or salad dressing.
  4. Toss with snap peas and fresh dill and serve warm or chilled.

36 Comments

Filed under 15-Minute-Meals, Cheap Eats, Health Conscious, Lactose Free, Make ahead, Salads, Seasonal Cooking, Uncategorized, Vegetarian