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10 Legs in the Kitchen

~ Food. Dogs. Life!

10 Legs in the Kitchen

Category Archives: beach mode

Happy Campers

08 Sunday May 2016

Posted by Stacey Bender in beach mode, Eating Out, Ginger + Buddy, Reviews

≈ 18 Comments

Tags

Alderbrook Resort, Happy Mother's Day, King Salmon Naan with Fried Capers and Garlic Aioli

PS_camper shoes

Getting out of town is always a good idea, even when one lives in a good town.  A change of pace, a change of scenery, a change in attitude, a mini-break always does good things.  This weekend, I am taking you to the Hood Canal in Washington, where we will sit by the water, sit by the fire, eat oysters and fish, drink beer and wine, soak up the sun and breathe in the salty and fresh air.  We will watch eagles soar and happily look over our pups as they relax, play, sleep, eat and walk in the natural beauty of the NW.

Four weekends ago, we got out of town and headed to my in-laws vacation home 2 hours south of Seattle in Hoodsport, WA.  We have been there many times and enjoy every visit, but interestingly, we never once stopped at the waterside resort in Union, located a mere 20 minutes from their place called Alderbrook.  Being that it was a sunny Friday afternoon and hunger pains were calling, as we rolled through town we decided to stop and have lunch on their patio (finally).

Of course, despite this being the nicest Spring in the region that anyone can remember, the patio was not open yet (even though it was 72 degrees!).  BUT, they served “picnic lunches” which really was a fancy way of saying you could take the food “to go” and sit on the property, anywhere.  The best part for us (of course), was that our dogs were allowed to sit with us too.  We ordered a couple of drinks and strolled down to the lawn which was right at waters edge.  I went back to the car, collected Buddy and Ginger, and then the four of us settled into Adirondack chairs and watched a man collect many bags of oysters.  Many!

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And as the hours passed, starring at the water, the sky, the flora and fauna, a cart appeared and they were served water-side on the dock, being freshly-shucked as the happy guests strolled by.

oyster 1

oyster 2

The lunch menu was extensive but not so large as to overwhelm.  It showcased the abundance of seafood we are blessed with in the Pacific Northwest and also provided plenty of alternatives to satisfy those that did not want to eat fish; the burger we tried the next day proved to be one of the very best (sorry Burger Stand)!

We were hankering for a well-concocted batch of fish and chips, and along with a couple of local beers, we ordered that as well as the brown sugar steelhead naan “sandwich”.  The fish and chips were thickly battered, cooked to the perfect state of golden brown, moist, tender and best of all, not soggily dripping with oil.  The tarter sauce boasted the perfect tang of pickle, partnered with just the right amount of dill.

picnic naan

It was the steelhead that we were most taken with though.  So simple yet a delightful pocket of flavor easily eaten by hand; making a well-suited partner for the surroundings.  One order came with two rounds of naan spread in garlic aioli, topped with a single leaf of lettuce, a sautéed fillet of steelhead and fried capers sprinkled atop.  A wedge of lemon squeezed over just before taking a bite set up an explosion of flavor that was akin to the sound of a favorite jazz tune, keeping a beat slow and steady as expected but with a lick of sass thrown in.

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Nearby was a pit of fire sending out lovely wafts of smokiness that mixed happily with the briny air.  A happy bunch of “campers” were gathered ’round with sticks of marshmallows roasting.

campers 1

Buddy was snuggled in next to me, snoozing peacefully under the shade of my scarf.  Ginger had her own chair and eagerly looked over to the action at the fire pit, holding court as many other four-legged friends stopped by to exchange a quick hello as they moved on with their happy families

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Needless to say, we had found what seemed like, an old friend.  Sun, beachfront, comfy chairs and each other.

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Mixed with the company of our pups, good food, well-made drinks and the casualness of a day off at the beach, we were ready to move in.

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So as I write this, it should come as no surprise that we landed back to that happy place once again two weekends ago.  You can’t recreate a moment but you can create new ones, which is precisely what we did.  Sun, surf, substanence and seafood!  Life is good.

buddy ginger

King Salmon Naan with Fried Capers and Garlic Aioli
Serves 2

We recreated our (current) favorite menu item from the Alderbrook Resort at home, using fresh Alaskan king salmon, because that was what was most available to us at the time. Steelhead is a much thinner fillet which produces a crisp crust giving way to delicate flesh.  Steelhead is really just trout disguised as salmon.  King salmon is a happy substitute, also sporting a delicate flesh but is thicker, juicier and has more richness.

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This is a simple preparation as well as a healthy alternative to eating grab ‘n go when time is short during a busy week.  The naan we like to get is a brand called “Stone Hearth” and easily found at our local grocers.  The aioli we used was our go to”mayonnaise, aka Wildwood aioli that we buy at PCC or Whole Foods.  It is low in cholesterol and has a mildly sweet taste of garlic with the creaminess of mayonnaise but no chemical after taste.  The best capers are sold jarred in salt rather than brine. Yes, it does seem counter-intuitive but those stored in salt actually retain less sodium than those in liquid.  I always soak my capers in water and drain before serving to expel any additional, unneeded salt.  Just as they serve this at Alderbrook, for added crunch,  a nice hearty leaf of lettuce is used but for added color and perhaps a little bit of elegance, spinach can be substituted.

ps_spinach 2

INGREDIENTS

1 lb king salmon fillet, bones and skin removed
1/2 tsp brown sugar
Sea salt and pepper to taste
3 lemon wedges
Olive oil for grilling
2 TB Wildwood Aioli (or homemade garlic aioli) plus more for serving if desired
2 large, crunchy leaves of lettuce (Romaine, Red Leaf, Green Leaf or Butter Lettuce)
2 TB salt-packed capers, rinsed and soaked thoroughly in water for at least 10 minutes, then drained and soaked again.
2 rounds Stone Fire Naan, or other naan

PREPARATION

Rinse and pat-dry the salmon. Spread the brown sugar over the fillet and season lightly with sea salt and pepper. Squeeze the juice from one lemon wedge over.

Prepare a grill to very hot.

In a small fry pan, heat enough olive oil to coat the bottom of the pan. Drain the capers and pat dry. Add them to the pan and fry for a few minutes until crisp. Remove capers with a slotted spoon and let drain on a paper towel until ready to use.

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Brush the salmon with olive oil and brush the grill with olive oil (I prefer a dampened paper towel). Grill the salmon on the top side for approximately 5 minutes without moving. It is ready to be turned when it comes away easily from the grill with a spatula. Grill the second side until just barely cooked in the center, only a few minutes more.

Meanwhile, as the salmon is cooking on the second side, add the naan to the grill. Cook them on each side until slight grill marks form and the bread is soft and warm.

TO ASSEMBLE

Slather each naan with 1 TB aioli, top with one leaf of lettuce. Divide the fish among the two pieces of naan and top with a sprinkling of capers.

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Serve with a wedge of lemon and perhaps a side of sliced tomatoes.

PS_ginger buddy car 4

Do we have to leave?

bloody mary

Happy Mother’s Day Mom (Pat), Mom (Lois), Mom (Linda), Mom (Talita), Mom (Doris), Sis (Laura), Sis (Christine) and Sis (Irma),; all of the lovely mothers in our family!!!!

Love,
Us (4)

dock 1

Time for a spa day!

(I am) Saucy

03 Friday Oct 2014

Posted by Stacey Bender in beach mode, From the journals, the kitchen

≈ 24 Comments

Tags

Dipping Sauce, nectarine sauce, sauce for fish, sauces, savory fruit sauce

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We start out as kids with nicknames that suit us.  Sometimes those names stick for life (sorry Patty Patoot-Patoot) and sometimes we are able to shake free from their implications and mockery.  I was fortunate enough to wiggle away from my nickname of Q-tip (as long as the incriminating photographs from the 80’s are avoided).

On a trip to Hawaii (over 10 years-ago this past September), I became known as Saucy.  I like this name much better than Q-tip, but the name is not because I am spicy, sexy or hot.  It is because I am one to make sauce, but moreover because I brought sauce… to Hawaii.  In a freezer bag.  Well, actually three freezer bags, three sauces – nectarine sauce, strawberry sauce and romesco, all savory, all great for fish.

The previous Summer, we had dined out every night in Maui, but realized that there were a few really good reasons not to dine out as much the following year.  First of all, it is expensive.

Secondly, my Grandfather owns a condo in a really nice complex that has a community kitchen.  On the beach.  Well, adjacent to the beach, and with a grill big enough to roast a pig on, literally.  Okay, not literally (unless it is a potbelly pig).

But most importantly (thirdly?), we could take our time on the beach at sunset, drinking our gin & tonic leisurely rather than worrying about racing back up the slope to get changed in time to eat out before sundown (which apparently indicates bedtime around there).  After the sun goes completely away (as in no more light from the sun in the sky) the moon glows brightly, romantically tickling light onto the water and the stars sprinkle sparkles from the sky.  This is when we open up our nap sack, uncork a bottle of wine and lay out the appetizers I prepared earlier in the day.  Then (after eating of course) and only then, do we head up to the beachside kitchen where our bags of groceries have been left waiting in one of the refrigerators, turn on some music and cook out, under soft light and the sound of crashing waves.

hot grillThis is just a quarter of the grill.

Which brings us back to the grill; it is large and requires coals, but has amazing airflow to get hot, and fast.  Our friend Tim, whom we met that trip, literally throws the whole bag directly onto the grill and lights it on fire.  The first time we met them, we had been sitting on the beach at sunset, drinking our G&T.  Suddenly there was a blaze of fire up the way and to our right out of sight, in the vicinity of the grill.  We thought they were sending out a smoke signal to be rescued from the island.  But then later, they thought our tuna looked like fish-bait (size-wise, but it was block-cut and just caught hours earlier).

tuna ready for grill
Okay, this is a piece of tuna and does look like fish-bait.  It was used to make an amouse though, not dinner!

And by the end of the night, we had all become fast friends, plus they were sharing our (dinner) fish with strawberry sauce + kula corn (and there were six of them and two of us).  Each night after that, we met at the “big pool” (home of the beachside kitchen), we cooked, we drank, and we ate a family meal, talking and drinking well into the night.  And of course, there was always a sauce, or three.  To them, my name went from Stacey to Saucy and for Tom, the “big pool” became (un-officially) known as, “Chez Stacey’s Beachfront Cafe” and he always managed to find the perfect ti leaf for an appetizer “plate”.

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This one is named “Tuna” and is NOT FISH BAIT!! Cute little beach bug, huh?

in iceNectarines on ice.

Nectarine Sauce

This sauce came to me one night when I had an excessive amount of nectarines (is that even possible?), a craving for roast duck and the desire to make a sauce.  It has been made every year since that first year, recorded in my journal (volume 2, page 72) in July, 2001.  I always freeze it in half-cup portions to use throughout the winter.  It is excellent with duck, lamb and fish but works well as a dipping sauce for wontons, potstickers, or shrimp rolls too.  It can also be added to a little Dijon mustard, sea salt (of course), lime (or lemon) juice and olive oil for a great vinaigrette.  In other words, it is versatile (and travels fine on a 5 hour flight).

You will likely have a little sludge (nectarine solids) left in the pointed part of the chinois;  I like to save this in a small bowl with a tight-fitting lid to use as a spread on toast with a little soft cheese or as a condiment on a sandwich (perhaps on ciabatta with sliced leg of lamb, or on rye with turkey, havarti and avocado).  Think of it as a bonus: spicy nectarine conserve.  I even use it on tacos.  It is the rugged cousin to the nectarine sauce, chunky and good for spreading, whereas the sauce is smooth, pretty to look at and perfect to dip in.

You can adjust the heat of the sauce to your liking by adding more lime juice and/or honey if too spicy, or adding another pepper if too tame.  It should be a nice color of butterscotch and thick enough to coat the back of a spoon.  This sauce is spicy, sexy and hot.

INGREDIENTS

4 large-sized nectarines, pit removed
1 yellow wax pepper
1 jalapeño
1 Hatch chilli or 2 red Fresno chilies
1 smallish onion (sweet onion or red onion preferred), skin removed and ends trimmed
A drizzle of olive oil

1 good sized clove of garlic, chopped
1 cup sake
Juice from 1/2 fresh lime (and potentially from the other half)
1 TB Demi-glacé
1-2 TB simple syrup or honey (if needed)

PREPARE

Put the nectarines, peppers and onion on a baking tray and drizzle with a little olive oil.  Shake to coat.

Pre-heat the broiler and broil them on the middle rack, turning frequently, until the peppers are nicely browned on all sides.  The nectarines and onion will not be as cooked as the peppers.

Remove the pan from the oven.  Trim the stem from the peppers then scrape out and discard out the seeds.  Cut the peppers into large pieces.

Cut the onion into chunks.

Remove the pit from the nectarines and cut into large chunks.

In a medium-sized saucepan, heat some olive oil (approximately 1 tsp) and sauté the garlic.  Add the peppers, nectarines and onion.  Cook for a few minutes until they begin to soften and meld together.

Add the sake and juice of half a lime.  Continue cooking over medium-low heat for another 10-15 minutes.  Let cool slightly.  Transfer to a food processor and purée (this recent time I used my Blendtech on the sauce setting).

Pass the purée through a chinois.  It is okay (and preferred) to have 1/4 to 1/2 cup solids left that don’t pass through the mesh; reserve this to use as mentioned above.

Put the sauce back to the pan and add the Demi-glacé.  Simmer for a few minutes then taste.  If it is too spicy, add the simple syrup or honey, and possibly the juice from the other half of the lime.

This will store in the refrigerator for several days.  I usually use this sauce once or twice when freshly made and then divide it into small Ziploc freezer bags to keep frozen for use through the winter months.

PS_opahGrilled opah is a lovely choice for eating on a beach.

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Since I’m not on the beach this year, I’ll take this over to Fiesta Friday for the Novice Gardener with a party hat on my head!  This party hat is in celebration of my Dad’s birthday (happy birthday!!!!).  I heard the party at his house this evening is drinking margaritas and eating some pretty good grub.  So, since I can’t be there, I thought I would join my friends at the notoriously glorious fiesta that is being co-hosted this week by Selma and Elaine, and I will try not to break into song (as I did earlier on his annual birthday wish).

I am lighting the candles on his virtual banana cream pie!  Blow out the candles Dad and hope your wishes come true!

A Gift of Treasures

08 Sunday Jun 2014

Posted by Stacey Bender in beach mode, Eating Out, Ginger + Buddy

≈ 34 Comments

Tags

dogs on beach, Eaglemount cider, farmed + foraged + fished on island, Loganita farms, Lummi Island, Quinault razor clams, restorative vacation, Taylor Shellfish, Willows Inn

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When life gets busy, there is a tempo that begins to increasingly and steadily, rise. We tend to work harder and play less, until, slowly, yet suddenly, we aren’t playing at all. In short order, we drive ourselves to forget what it means to recharge. We forget to feed our inspiration with the sites, with the sounds. Feed our imagination with the tastes and the smells that renew our creative flow; the things that remind us why we keep going in this world. The spectacular, yet mundane things. Things, such as a beautiful vessel, from which to drink, a plate of food, edited to the essentials (the most needed, yet most clearly defined). As you view the world around you, you are present and of the moment noticing: a fence, made entirely of twigs; a sound so splendid, it can only come from that in nature; or you can’t help but stand happily (and stupidly) watching your dogs, sniff every corner of an unfamiliar room or lot before settling into that perfect spot.
20140607-104058.jpg Life is about the experiences. Driving down a country lane, the sun drenching our skin, with a soft breeze cooling the sting of it away, we have arrived on-island. We are surrounded by dense evergreen forest that is dappled with rocky hillsides and pastures. The water is sparkling and inviting to our right, and the road is long and welcoming as we forge ahead into an adventurous unknown (to us). It has been far too long since we have gotten away.

Pouring a cocktail into an unfamiliar glass, while sitting on a deck that overlooks the water, we breath in. Sipping that drink as bald eagles glide effortlessly overhead, we smile, and toast “us4”, but not before toasting Paula and Jeff for having the incredible instinct and huge heart to offer us a splendid and most generous, restorative gift.

My husband came home, several months ago (has it been that long?) with a piece of paper announcing the opening dining season of The Willows Inn on Lummi Island. On the paper, was a handwritten note asking us to pick a day to get up there, on them (Paula & Jeff). I couldn’t believe what I saw. For those of you that don’t know about Blaine Wetzel, the young chef who grew up in the Northwest and came home after tutelage under Rene Redzepi of Noma, you need to look him up. He has helped form a true treasure on Lummi Island as a partner at The Willows Inn. Unpretentious and real, The Willows Inn captures time, slowed to the perfect pace. Unlike other restaurants of the same ilk, drawing travelers from all over the world, this is a place that honors the casual, spectacular NW setting which surrounds it and leaves all the pretension where it belongs – nowhere to be found.

This is a “bucket list” dining experience; one I had been longing to try. Now I do in-fact realize this was meant to restore my husband, after working under high-pressure and much stress (but he loves it) alongside Paula and Jeff (who are under far more high-pressure and stress), but here I was though, a ridiculously-happy bystander who also benefited from their generous gift. Paula is thoughtful that way though; she knows we love to eat and are crazy for especially good food. She knows we wallow in the minutest of details (and allowing without criticism, for Tom to photograph all meals and menus on business travel to share with me) and that we appreciate the whole experience from anticipation to culmination…
20140607-084942.jpg…and she knows and appreciates that we prefer to be in the company of Ginger and Buddy too.

So only two hours, including a ten minute ferry ride, from our front door, we checked in at reception, collected our room key/lay of the land before popping our head into the Taproot (immediately adjacent to the front steps) to see what the little breakfast spot would hold for us in the morning. The grotto-esque space was rustic romantic with a small area for sitting; eating or mindless contemplation. The cold case was filled with bottles, jars and tidbits that required further exploration and purchase prior to our departure the next day. The pastry case, well… the pastry case, oh my. I was intoxicated by the baked goods, when I am usually not even that enticed by a case full of baked goods; no offense to the goods that are baked. I am typically a partaker in the meatier offerings instead. However, this particular case had me stunned. I wanted to purchase each one (the goods, not the case). The buttermilk biscuits called out to me most of all (Tom’s eye was on the glazed buns). Never had I seen biscuits so fluffy and golden and perfect. So perfect in fact, I made up my mind; I would purchase a dozen to bring home (for Paula and Jeff) and a few extras for ourselves. The friendly chap behind the counter said they were the best he had ever had. My gut instinct was to take them away right then, but I was assured there would be plenty to last through the next day. The moral of this story is to always follow your gut instinct; the next morning, there were none to be found.

We resisted (sadly, it turned out) buying anything that day, but did ask for a bucket of ice before departing to walk up the path, through the bocci ball court, to our cottage. It was tucked up away from the main lodge with a large, wildly-landscaped front yard and steps up to an old-fashioned front porch the length of the structure. Inside from the full-length porch was a small sitting area with a wood stove, a wet bar hosting tasty amenities for purchase, and a fluffy queen size bed beyond. The bathroom had a claw-foot tub, and although rather small, was welcoming and quaint, with lovely organic soaps/lotions. We loved it all, and perfect for island living.20140607-092637.jpg
Being overly cautious (per usual) about having all the comforts we might need, our car was emptied of it’s contents, including our spontaneously-packed sack full of snacks (read: quickly thrown in random cheeses/crackers/veggies from the ‘fridge) to enjoy with our gin and tonic before cocktails and dinner at the Inn. A fresh piece of mint and lemon verbena were a welcome addition to our drinks (freshly-foraged just steps from our front door). 20140606-193233.jpg
Buddy and Ginger were amply rewarded as well. They sipped water al fresco while sniffing out vermin (none sniffed, or at least none were caught, except themselves). They then dined on raw bison (foraged from our freezer and released into their clever new travel bowls) before tucking in for the night, awaiting our return from dinner.20140608-111944.jpgOn arrival, happy pups? Quite (and yes, they are stuck, tethered together, yet don’t seem to care).
20140607-094358.jpgAnticipation mounted as the air filled with an essence of wood-fired food, mysteriously smoking behind the door to a small little shed.

We made our way to the bar where we were greeted with sunshine and graciousness. I ordered the Spotted Owl, a gin, douglas fir + nettles concoction.
20140608-113247.jpgIt was a beautiful shade of green, refreshingly balanced and textured just perfectly by fluffed egg white.
20140607-183641.jpgTom had the woodruff martini, refreshing as well, and the best vodka martini he’s ever had (which says a lot as he’s a gin drinker).

20140608-113437.jpgA nibble of fresh turnip, roasted carrots and slices of rhubarb dusted in verbena sugar were a nice foil to translucent sheets of cured pork cheek to nibble with our drinks.

Part of the experience comes not only from the food but from the cast of characters as well as the scene, so we couldn’t help but notice the people who occupied the other tables and the staff as they came out and went inside (and of course, I had to peak into the kitchen). The deck where we were sitting was one that could be amped up with more character but the setting and view, undeniably divine. The sun was unseasonably warm that night, which made the cocktail that much more refreshing. Most of the others were quiet as if something audible other than a whisper would disrupt the hum of the nature we could all feel. There was one couple seated near us that were friendly and chatty; the man reminded me of someone I knew. We found out it was their 40th anniversary, which made me smile and begin to imagine what their life together had been like when they were young. It is our 16th wedding anniversary just one week later from this adventure. Happy anniversary LoveBug (21 years together… if you’re still counting)!20140606-191106.jpg

As they began to seat people for dinner at 6:30, Tom and I happily sipped on a glass of sparkling rosé and took in our surroundings as we wandered to the wooded shade. We were the last to be sat, which was fine with us since we like to draw out our meals. Once seated, a cool glass of hard cider was poured (Eaglemount semi-sweet, from Port Townsend, WA) and while this is something I would not have thought to order myself, it was the perfect accompaniment to a series of “snacks” that began arriving, one after the other, yet appropriately timed. 20140608-113534.jpg
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First came the single, pristine mussel, billowing essence of smoke and presenting itself in a wooden box, under lid as if a small gift of jewelry. This was followed by a shiitake mushroom, roasted over fire, completing the flavor left from the delicate mussel. 20140607-092916.jpgOops, already gone before a shot was fired.

20140607-095053.jpgSalmon roe crêpe rolls were cleverly plated over a nestle of straw as if awaiting incubation in our mouths; flavor exploded and we were eager for more. Next, momentarily transferred to a beach haven, we nibbled black truffle “mollusks” from crispy kale leaves and sucked on rolled halibut skin, filled with a most clever concoction of halibut mousse and Manila clams sprinkled with seaweed. 20140607-095456.jpg This was like eating delicate truffle brittle kissed by the ocean.20140607-095655.jpgThe white cone is made from the skin of the belly, the dark is made from skin of the back.

Whew… this was already better than the French Laundry and our “first” menued course, had yet to begin. The dining room was cozy, yet vibrant from the transporting of treasures from kitchen to table by the handsome staff donning rigid, but beautiful, hand-crafted heavy leather aprons (poor souls in the heat) and sincere smiles. The evening was so warm though, that we longed to be dining outside. However improbable, our perfect evening, escalated exponentially when we were granted permission to continue our meal on the deck. It was our own private dining room for two in the woods, overlooking the water at sunset, magical.

We chose the wine pairing menu which turned out to be wise; the bottle is left at your table or more is brought if you are needing of more. After the hard cider came a refreshing pinot blanc by Ross Andrew of Walla Walla, to kick off our meal (as if we hadn’t already a frolicking start). 20140607-103841.jpg First came delicate scallops with horseradish in cream, then roasted sunflower root with a silken, sweet onion purée for which to dip. 20140607-103639.jpg20140607-103650.jpg
The grilled mustard greens sported herring row on kelp from the beach; an artful display.20140607-161506.jpg
The spot prawns, poached in their roe were succulent and cleansing after sipping the last of our wine just in time to switch gears.20140607-105056.jpg

20140607-103053.jpgNext up was an IPA from Boundary Bay (in nearby Bellingham, WA), a welcome partner to the next course of smoked fish.20140607-105343.jpgTom had been anticipating this course all day, visions of that smokehouse billowing in his head (and clearly dove in early).

There was smoked black cod and of course, smoked salmon from off-shore. The pristine quality, sustainable fishing methods and locality of the fish make for an ethereal treat. The perfect combination of smoke, succulence and sea are a product of the thoughtfulness put into every detail and result in what, we think, is the best smoked fish ever produced.
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20140607-164813.jpgThe same pristine quality applies to everything served, but this becomes especially evident when we get into raw meat. Being a big fan of tartare, it was to my pleasant surprise to receive a bowl full of venison tartare served alongside rye crisps and wild lettuces.
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We enjoyed them with the last of our IPA, the sunset, and the changing of the guard to Cameron “Abbey Ridge” Pinot Noir from Oregon.20140607-142000.jpg

Welcome, my dear friend Porcini. So thinly sliced and bathed in a broth of itself, so delicate, mild and flavorful. Regardless of Tom’s affinity (or lack thereof, and he loved it) to mushrooms, this elegantly humble dish was a comforting end to the raw meeeet of the tartare. 20140607-142450.jpg
<20140607-110542.jpgLoving the sun on the water, our table, the wonderful staff, and the jealous guests.

20140607-143709.jpgIn sneaks a razor clam, roasted over fire and changing our pre-conception of a tough muscle that won’t yield to our palette. This meaty delicacy harvested from Quinault, WA, is a sweet morsel that was roasted to perfection, leaving us with a memory of happy discovery.20140607-143805.jpg

Bread is now served, where it should be served, alongside a shallow, glazed pottery dish of fresh butter and (Tom’s favorite) another of pan drippings of roasted chicken, near the end of meal, to sop up the alcohol slightly and cleanse for the pure, grass-fed lamb topped with fresh grasses, soon to come. The grains are from island and the bread is a revelation rather than just filler. 20140607-144735.jpg
With the bread on the table, our lamb (one of my favorite meats) was then served and the earthy purity of flavor was both a light and satisfying end to the savory foods for the night.
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20140608-112629.jpgbut wait…
20140607-145509.jpg…the night is still young.20140607-145633.jpg The final wine was a late harvest Riesling, Brooks ‘Tethys’ from Eola-Amity Hills, Oregon. Not a “typical” fan of dessert, the next dish set in front of us was exploding in color, flavor and scent. The best dessert ever (period).
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Salmon berries with rosé granita and edible rose petals.
20140607-145730.jpgI savored each, delightfully aromatic and magical bite.
20140607-150003.jpgWith our steaming cappuccino, hazelnut and chestnut gelato slipped easily down.
20140607-151833.jpg …but wait, there’s more, flaxseed… caramels, DIVINE!
20140607-165342.jpgHow high the moon?

Back at the “ranch” (cottage), two little bears, were sleeping. Buddy awoke, the outhouse was needed.20140607-165253.jpg“I think I can”.

20140607-153033.jpgSometimes it is the very things that happen to you that end up happening in your favor. Take the biscuits, now I wanted one I surely did. I dreamt of them and can still picture that spectacular case displaying them alongside the most lustrous of scones. I wanted them but knew they needed to wait until morning. Morning came, and went; we lingered and enjoyed the view, the coffee, our company, our solace.

Without the biscuit(s), we still enjoyed a beautiful and memorable morning… cappuccino, sticky bun, water view and sun… Paula and Jeff, you can thank Kimberly for the baked goods since the biscuits were AWOL. We promise you some when we come back for more!

Then off to the beach to spend more memorable time before heading “down the road”, back to our busy lives. Down by the water, there is something about walking over rocks, driftwood and sand, along beachside, that brings us alive. Buddy and Ginger, who walk slowly beside us at home, roam free, prancing quickly ahead, sniffing, looking, feeling; life is grand. 20140607-181555.jpg20140607-181612.jpg

We are rejuvenated, not only us but Ginger and Buddy as well. Buddy came home rested with rekindled orneriness that hasn’t been kindled in over a year; he is tip-toeing through the tulips (which in our yard is only grass). He is well-rested, he is onfire. Tonight, he is virile and alive!! Spit and vinegar, happy as a clam. Pouncing, barking, he is sniffing feverishly at our surroundings and keenly aware of all the passers-by, butterfly, spider, strolling dogs… neighbors, stangers, friends. There is something about Buddy…

A big thanks to Raquel, Phaedra, Britney, Ashley, Nick, Kimberly, Blaine, and whomever we mis-named or did not know their names that were part of the wonderful crew at The Willows Inn (it was an overwhelming experience).20140608-111906.jpg

Of course, a most extra-special thanks to Paula and Jeff (+ sweet pooch Coach); we still owe you duck (though it will not be Willows Inn, but a wild yard and critters awaits).
20140607-180537.jpgAnd without saying, there is something about Ginger too. Until next time, the (blissful) end.

a Toast, a (party) Taste & a Tidbit (amuse)

16 Friday May 2014

Posted by Stacey Bender in beach mode, the kitchen

≈ 56 Comments

Tags

ahi, Fiesta Friday #16, shiitake, tuna poke

I would like to raise my glass… so I will.

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To the time we spend together and the time we spend apart. To new friends, old friends and friends we will never meet (in person).

To drinks that are raised, to food that is eaten (enjoyed + thoughtfully prepared).

To cooks that are passionate, to cooks that are good, to cooks that experiment (which are those that have the most fun).

To a red fish, a blue fish, and a place in the sun.

To Angie, for giving us a venue to cook, share and inspire.

Cheers…

Now, please

Close your eyes, if you will, and imagine this: a hot beach, scattered with squishy white sand still warm from the sun. A sunset, exploding with color and filling the sky. Music, softly and rhythmically performing in unison with the lapping waves of the ocean; I’m thinking, Taj Mahal (especially with The Hula Blues Band). Bebel Gilberto (or any relation*), perhaps Charles Afton (check out Lost Sunset Lounge), Stan Getz (the Bossa Nova years*) or Sarah Vaughn (particularly Copacabana).

Okay, imagine breathing in, the taste of salty air languishes on your tongue. The smell of fragrant flowers mix in, blending, in perfect harmony, with that of the hot coals, readying themselves for the feast. Partygoers are arriving dressed in linen and silk, flip flops, sandals and hats. There are smiles and conversation, food, drink and the promise of fun. It is Fiesta Friday and I am there to help make you feel welcome with a kind word and a smile. I hand you a cocktail and a bite to begin before mixing into the crowd, sharing stories, making memories and letting the stress of the busy week seem miles away.

Now, as you open your eyes, you will see an amuse-bouche to start you on your way, over to the party.

20140516-145009.jpgPlease help yourself.

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Chez Stacey Tuna Poke bites
Makes twelve amuse

INGREDIENTS

3 oz sashimi grade ahi tuna
2 TB lite soy sauce
1 tsp chopped, roasted shiitake mushrooms
1 TB chopped pickled ginger
1 TB sliced spring onions (green and white parts)
1/2 tsp chopped chipotle
1 tsp sesame oil
1 tsp sesame seeds
1 TB chopped cilantro

PREPARE

Rinse and pat dry the fish.

Combine the remaking ingredients.

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With a very clean knife, on a very clean surface (I keep my tuna on wax paper over a cutting board), dice the tuna into 3/8″ cubes.

Toss this into the sauce mix and stir to combine. Now comes the fun. Plate, style and garnish as you wish.

20140516-201422.jpgI found it fun to use the spring onion as a spoon by slicing lengthwise up the middle of the stem and peeling off the outer pieces. The smaller, inner pieces were perfect for slicing to add to the mix.

Now, with cocktail in hand, and amuse down the hatch, step over to Angie’s site here, to mix and mingle…but wait, first, please meet the beautiful (inside and out) Elaine, my partner co-host for Fiesta Friday #16, that will have amply prepared scrumptiousness (yes, it’s a word) for your enjoyment. So, please, step over here first. Then, over to the Novice Gardner here for the “real” party.

(be sure to check out the party guidelines here so you can link up properly).

Salute!

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Beach pizza (Jack & Zoe pizza)

07 Saturday Dec 2013

Posted by Stacey Bender in beach mode

≈ 4 Comments

Tags

beach cooking, Hawaiian pizza, healthy pizza, pizza on the beach

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Got treats?!

20131207-130936.jpg Zoe & Jack (ssshhh….don’t tell Ginger & Buddy).

Day 9 – 10th evening: Have gone out to eat dinner twice (will share later), made dinner on the beach 7 times; last night made the eighth beach-cooked meal, and in an effort to simplify and add some gooey comfort, pizza hit the mark. There used to be a great pizza joint just up the road, an errant shot from the tennis club. We used to go there once a trip for lunch, but most enjoyed the night each trip we zipped in, picked it up to-go and took away a feast that was easy on the beach. There’s a place in Manzanita (on the Oregon Coast) that was it’s only rival that (we’ve found so far). Unfortunately, Matteo’s closed, only to be replaced with another pizza place at that location, that is nice, but not as tasty (but check this out, looks like we are leaving Island too soon – we will report on this next trip but by all means, anyone that goes, please send feedback). We opted to take matters into our own hands for pizza night, and this was the result.

Blank slate pizza (purchase from Whole Foods because you have surf and sand time priorities instead of prep time).

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Blank slate Fresh start pizza – Caramelize Maui sweet onions and put them over the cheese pizza; top with fresh tomato slices

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Blank slate, Fresh start, Meat lover’s pizza – Add thin slices of Parma prosciutto and Calabrese salame

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Blank slate, Fresh start, Meat lover’s Hawaiian pizza – and then add some freshly diced Maui pineapple

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Blank slate, Fresh start, meat lover’s, Hawaiian, Healthy pizza – for added flavor and much health benefit, add sliced kale, dipped first in a lemon vinaigrette (make in a jar for the salad that will share the pizza’s plate)

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Blank slate, Fresh start, Meat lover’s, Hawaiian, Healthy, Surfing Goat pizza – dollop some “undderly delicious” Surfing Goat cheese evenly around.

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Cook in 500 degree oven for 8-10 minutes. Remove and let cool slightly before putting back in the cardboard packaging to transfer to the beach for reheating over hot charcoal on beach.

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Whew…….beach pizza – 13 minutes start to finish

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Disclaimer: Time does not include packing, transporting and reheating. Total time before grilling should be at least 2 hours to have time to enjoy sunset Happy Hour. Let cure in beach pavilion refrigerator (if lucky to have) or cooler until sun sets and wine (or beer) is opened. Gin and tonics (or preferred drink – alcohol or otherwise) to proceed and accompany sunset. Fresh-cut vegetables, such as purple, yellow or orange carrots (that still look like carrots) alongside kohlrabi and radish are nice. Serve vegi’s sliced neatly with Stacy’s Bare (will not insert comment from Tom) Pita Chips and hummus prepared by Whole Foods Maui (the best hummus I have had outside of Chez Stacey – no kidding!).

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Just Jack!

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Night, night Jack!

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Traditionally, non-traditional

30 Saturday Nov 2013

Posted by Stacey Bender in beach mode, From the journals

≈ 3 Comments

Tags

beach grilling, food, Maui, Thanksgiving, Thanksgiving stuffing on beach

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Most people would describe me as someone who is more likely to break the rules than follow them; life sure seems to be more interesting that way. Surprisingly though, I do tend to be conventional, except when I am not. Thanksgiving is one of those exceptions.

Growing up, Thanksgiving was an extravagant holiday in our house, as I’m sure it was in the homes of most around me. They are memories that I will always cherish. My Mom got up at the crack of dawn to make m sure we had a fully glutenous meal. In the evening, she wore her hair in an up-do that made her look like a movie star. We dressed up in long skirts of velvet and lace, with the men in proper suits of leisure. As I grew older though and went off on my own, I never really took to cooking Thanksgiving dinner, although I still held the holiday to be special. My first turkey was a disaster, despite desperate calls for intervention from “the Moms.” Tom happily snacked away on the shrimp dip served with Nabisco Wheat Thins while I flailed around in the tiny kitchen. The recipe was passed down from my Mom and immortalized in the pages of my first, and only, cookbook effort, Junior Achievers Cook.

As the years passed and I became more obsessed with food and cooking, Thanksgiving came to feel more like a chore than a celebration. I know it seems that I would embrace this kind of cooking, but I became less and less impressed with the effort-to-result-ratio (not to mention the ratio of food to plate). My sister-in-law Christine and I use to joke that we were just going to fly in Lucky Wishbone fried chicken the following year and skip all the fuss. We never did though, and each year it would take place all over again.

Tom and I decided to take tradition into our own hands and move the holiday south, and off the Mainland. We have abandoned turkey (except in a sandwich on the beach the day after) and replaced it with fresh-caught fish instead. This year it was opah, which was so fresh it felt as if we had pulled it from the sea ourselves (luckily not, visions of Tom flailing about in sea is not a good thought). But, cooked under the stars with the waves crashing to shore just 20 feet away, smells of salt and sand mixed happily with the smokey perfume of the fire. If you have never cooked over coals on the beach, this is something not to be missed.

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(All that dark behind the flash is ocean, honest)

I made a simple stuffing earlier in the day along with fresh green beans, cooked just-barely, then tossed with olive oil, lemon and almonds. I admit, I bought the fresh cranberry sauce this year as I usually make my own while the stuffing cooks (in between sips of Prosecco and bites of breakfast). The whole dinner, plates, utensils, food and all, fit perfectly into a small plastic file tub that also acts as a great side table in the sand.

The sun had been so orange and solid tonight that as it set, it felt as if a whole universe had disappeared before our eyes, right into the sea. The sky lit up colors of purple and red, casting light well into the evening.

Up and down the shore, families were walking back from dinner at the neighboring hotels. We settled into our usual spot, surrounded by all the comforts we could ask for, poured a cocktail and enjoyed an array of vegetables so fresh that nothing else was needed to kick-off our dinner; no nut-crusted cheese-balls, cheese cubes, crackers, shrimp dip, or parades and football on TV.

As the colored sky faded, we began to notice rhythmic lights as more families streamed by (or was it just clumsy walking in the sand?).

Cocktails turned to wine and the charcoal went from cold to hot.
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Sparks spat up like fireworks as if to acknowledge both Thanksgiving and Tom’s birthday all at once. I filled our plates, just enough, sat back and enjoyed a most exceptional meal. It is not the turkey that makes Thanksgiving, it’s the moments and relationships that we are thankful for.
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Beach stuffing (for two, as long as critters don’t show up, but that’s another story from another time)

INGREDIENTS

3 French brioche rolls, torn into bite size pieces

1/4 lb bulk hot Italian sausage

1 very small leek, stems removed, cleaned and sliced
3 crimini mushrooms, stems removed, diced
1 celery stick, diced
3 baby carrots, diced (1/8 cup)

1 egg (fresh from the island), whisked

Fresh thyme (3-4 twigs worth, twig removed)
Sea salt (duh) and fresh pepper to taste
Tomato juice or chicken stock to moisten

1 cup sliced kale

PREP

In a low oven, dry the brioche – but don’t burn
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Brown the sausage in a sauté pan, no oil needed, set aside.

Sauté, in the same pan with olive oil over medium low heat, the leeks, mushrooms, celery and carrots (approximately 5 minutes). Remove from heat and add the sausage back; then the whisked egg, salt/pepper and liquid (just enough to moisten).
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Transfer the whole deal to a buttered casserole dish (notice how I found a sweet one in Gramps’ Hawaiian cabinets dating back to my youth (so classic Mom)!  Add the kale and gently mix.
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Cook in a 350 degree oven for about 10 minutes. This will cook through all the contaminates (health dept. warning) allowing the finishing touch to occur on the beach grill.

COOK

Once at the beach, with fire heating up, but not yet Rocket hot, put the dish on the grill covered with foil. It will be hot enough, left covered sitting in a shallow bit of sand for the duration needed to sear the fish, whilst heating the beans (in foil pack),

Finish the night with a shot of espresso (in those l’il metal old school Italian stovetop makers), boiled on the hot coals and a bite of dark chocolate; no pie required.

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(Published from the beach. Ahhhhh, technology.)

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