Within moments of news hitting the wires that Seattle and Denver would compete in the Super Bowl, I received all sorts of emails, photos and messages in my inbox about that other bit of non-football news both teams share.
If you read my column or the blog, you know I am from Washington State and although I have been gone for many years, I remain a loyal and devoted fan. So while initially the plant jokes were cute, I found myself growing increasingly aggravated.
Seattle was known for transformative musicians, innovative companies, cool farmer’s markets, copious varieties of seafood, orchard-fresh produce and a robust coffee scene long before a certain plant became prolific there. Check out this map: Seattle is located between the sea and the mountains. Just on the other side of Mt. Rainier and the Cascades are hundreds of miles of ranchland, prairie and the mighty Columbia River.
Really, truthfully and objectively, Seattle is food paradise. And I don’t mean the brownies.
Amongst the many outstanding food producers and chefs in Seattle stands Tom Douglas, who may likely by known as the progenitor of the area’s currently hip culinary scene.
Together with his wife Jackie, he has 13 restaurants, a 6-acre organic farm, the renowned Dahlia Bakery, a workshop where he hosts cooking classes and demos and the recently launched Rub with Love, a line of rubs, snack mixes and sauces. He has several cookbooks and has won innumerable awards. If ever there was an ambassador of Seattle beyond the dooby, it would be Chef Douglas.
So with high hopes of making my friends discover why they REALLY want to visit Seattle (it isn’t only to visit a pot shop), I asked Chef Douglas to send me some Super Bowl recipes that would be sure to impress. Here they are. Photos to come (my camera is still at the shop).
Mom’s Crab Dip on Potato Chips From Tom’s Big Dinners (Morrow 2003)
Makes 8 to 10 servings
- 3 tablespoons tomato paste
- 1 tablespoon honey
- ¾ cup mayonnaise (homemade or good quality store-bought)
- 2 tablespoons thinly sliced chives
- 1 tablespoon fresh lemon juice
- 1 tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet
- cherry peppers)
- 2 teaspoons grated lemon zest
- 1 teaspoon prepared horseradish
- ¼ teaspoon Tabasco
- 1 hard-boiled egg, finely chopped
- ¾ pound fresh Dungeness crabmeat, picked over for bits of shell and cartilage with claw meat
- and large pieces of crab left whole
- Kosher salt and freshly ground black pepper
- ½ lemon
- Potato chips, homemade or top-quality purchased
In a large bowl, whisk the tomato paste and the honey together until smooth. Whisk in the mayonnaise, chives, lemon juice, cherry pepper, zest, horseradish, and Tabasco. Using a rubber spatula, gently fold in the egg. Add the crabmeat to the bowl and toss it with the dressing. Season to taste with salt and pepper and a squeeze of lemon. To serve, set a bowl of crab dip on a large platter and surround it with potato chips for dipping.
Hot Pepper Wings From Tom Douglas’ Seattle Kitchen (Morrow, 2001)
Makes 18 wings/ 6 to 8 servings
For the best flavor, marinate these wings at least one day ahead; two is even better.
If you prefer, you can broil the wings instead of grilling. If your broiler has a low setting, use that, because you don’t want to burn the wings before they’re cooked through. Or you could quickly brown the wings on a grill or under a broiler then finish cooking them in a 375°F oven for 20 to 30 minutes until done. Just be sure to cut into one before serving to be sure they are cooked through and no pink remains.
- 2 cups soy sauce
- 1 cup Dijon mustard
- 1 cup water
- ¾ cup Tabasco sauce
- ¼ cup chopped garlic
- 2 tablespoons chopped flat leaf parsley
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 18 chicken wings
- Cilantro sour cream (recipe follows)
Whisk the soy sauce, mustard, water, Tabasco, garlic and herbs together in a large bowl. Reserve ½ cup of the marinade to be used for basting and sauce. Add the chicken wings to the remaining marinade, cover, and refrigerate overnight or longer. Turn the wings occasionally to make sure they are well marinated.
Fire up your grill. Remove the chicken wings from the marinade, then discard this marinade. (Note: never finish a dish with a marinade that has had raw poultry in it.) Grill the wings on medium-low heat, turning often, until cooked through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns. While grilling, heat the reserved marinade and use some of it to baste the wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone.
To serve, pile the wings on a platter. Set out the warm reserved marinade (but be careful- it’s spicy hot) and the cilantro sour cream for drizzling over the wings.
Cilantro Sour Cream
- ½ cup sour cream
- 2 tablespoons heavy cream
- 2 teaspoons chopped cilantro
- Kosher salt and freshly ground pepper to taste
In a small bowl, mix the ingredients together. Season to taste with salt and pepper.
Sticky Finger Ribs From Tom’s Big Dinners (Morrow, 2003)
Makes 2 racks, about 6 servings
If possible, coat the ribs with the spice rub a day ahead. If you prefer, instead of broiling, you can finish the fibs on the grill over medium heat, brushing them with the glaze.
2 racks pork baby back ribs (about 2 pounds each)
For the spice rub:
- 4 star anise, ground in a spice mill or electric coffee bean grinder
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- ¾ cup sake
For the sticky glaze:
- 1 tablespoon peanut or vegetable oil
- 2 tablespoons minced garlic
- 2 teaspoons peeled and grated fresh ginger
- 2/3 cup honey
- ½ cup rice wine vinegar
- ¼ cup soy sauce
- 1 tablespoon Chinese chile garlic sauce
For garnishing the ribs:
- 1 tablespoon toasted sesame seeds
- 2 tablespoons thinly sliced scallions, both white and green parts
Remove the excess fat and the tough membrane from the backs of the ribs. To make the dry rub, combine the star anise, salt, and pepper in a small bowl. Pat the dry rub all over both sides of the ribs. If you have time, allow the ribs to rest 4 hours or overnight, refrigerated.
When you are ready to cook the ribs, preheat the oven to 325°F.
Place the ribs, meaty sides up, on a rack in a roasting pan. Pour the sake into the pan and cover the pan with foil. Roast the ribs in the oven until the meat is tender and is starting to pull away from the bones, about 1¼ to 1½ hours. Remove the ribs from the oven.
To make the glaze, heat the oil in a heavy saucepan over medium high heat. Add the garlic and ginger and sauté, stirring occasionally, until the garlic starts to turn golden. Watch carefully so the garlic doesn’t burn. Stir in the honey, rice wine vinegar, soy sauce, and chile sauce and bring to a boil. Continue to boil the mixture until reduced and syrupy, about 10 minutes. You should have ¾ cup glaze. Remove the glaze from the heat and allow to cool to room temperature.
To finish the ribs, turn the broiler to high. Place the ribs, bony sides up, on a broiler pan lined with foil and brush with the glaze. Broil about 3 inches from the heat, rotating the pan once or twice, until the glaze is bubbling and browned, about 2 to 3 minutes. Remove the pan from the broiler and turn the ribs meaty sides up, brushing with the glaze. Return the ribs to the broiler and continue to broil, rotating the pan as needed, and brushing with the glaze another time or two until all the glaze is used. Broil until the meaty sides of the ribs are browned and caramelized, about 4 minutes. Watch carefully so the glaze doesn’t burn.
Remove the ribs from the broiler to a cutting board and use a knife to cut between the bones.
Pile the ribs on a platter. If there are any juices in the broiler pan, pour them over the top. Sprinkle with the sesame seeds and green onions
Feel free to share...