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Washington's best

Friday, August 27, 2010 @ 10:43am
Glazy Days are the best

Peach Glaze
1 Cup Rice Wine Vinegar
1 TB Ginger, Minced
1-Pound Peaches, Pitted and Sliced
2 TB Sugar
1/4 Cup Plum Sauce
1/4 teaspoon Chili Flake
1-Cup Water

1) Place all items in a saucepot and cook for 40 minutes on Medium heat or until peaches start to breakdown.
2) Puree and let cool.
Great over fish, chicken or even on top of ice cream.

Thursday, August 26, 2010 @ 10:42am
How to be More Sancerre

Behind curtain number two is our drink of the week. Tell them about this drink of the week pat. Well this week we are featuring Henri Bourgeois Sancerre. This is a wonderful wine from France that is made with Sauvignon grapes. Nice complex flavors are in this wine and the French really know how to make a great wine. Check out the old oak tree story. A 435-year-old oak tree. What an amazing story. Thanks Pat.

Tuesday, August 24, 2010 @ 10:41am
Just a Stones Throw Away

This week we are taking on the controversial topic of stone fruit. This is one of the best things that we get from the east of Puget Sound. What is a Stone Fruit? Great Question. Stone fruits are peaches, plums, cherries, apricots, nectarines, etc. Well, why do they call them stone fruit? That is another great question. You will have to tune in this Saturday at Noon to find out. I will also be giving you a great glaze recipe using peaches. This is what we use on our Calamari and salmon at the restaurant and it is outstanding.

Friday, August 20, 2010 @ 10:41am
Charred Asparagus and Walla Walla Onion Salad

2 Each Walla Walla Onions, Sliced Thick
8 Spears Thick Asparagus
2 TB Olive Oil
Salt and Pepper To taste
1 TB Red Wine Vinegar
1 TB Olive Oil
1/4 Bunch Chive, Chopped
1/2 Bunch Parsley, Chopped
16 Each Grape Tomatoes, Halved
Salt To Taste

1) Drizzle the Onions and the asparagus with olive oil and then season with salt and pepper.
2) Grill until nicely colored on either side.
3) Let cool.
4) Cut the asparagus into big chunks and cut the onion the same.
5) Toss with remaining ingredients and serve over chicken, beef, fish, or on the side.

Thursday, August 19, 2010 @ 10:40am
Not Nicole...L'Ecole

This week I am talking about one of the most famous Northwest wines in Washington, L'Ecole winery. The wine I am recommending is Luminesce. It is a blend of Semillon and Sauvignon Blanc. This wine might be a little hard to find because it is so popular. The 2009 vintage is sold out but they are releasing the 2010 in September. It is so popular because it is so good. This particular wine scored 91 points in wine spectator. Do you know what that means? I think it means an A- for the test. This is a great summer wine and will go great with my recipe of the week.

Tuesday, August 17, 2010 @ 10:38am
Proud to be a Pacific Northwest American

This week we are going to talk about Walla Walla Onions and asparagus. Wait, you know what? I want to talk about everything Pacific Northwest. I want to talk about our wonderful Dungeness Crab, Halibut, Cherries, Apricots, King Crab, Pears, Clams, Mussels, Spot Prawns, King Salmon, Apples, Oysters, celery, wine, peas, huckleberries, green beans, Marion berries, lavender, nectarines, and… Wow, we really have some great things in our area. I am so proud of our community and our food. I love the Pacific Northwest and everyone who does not live here is really missing out.

Friday, August 13, 2010 @ 10:37am
Chef Jeremy's Nectarine Ginger Sangria

Chef's Words: I wanted to give you a picture of the sun teapot that I am talking about in this recipe. These work perfect and are inexpensive.
4 each Nectarines
1 each Medium Size Ginger, Sliced Thin
1/4 Bunch Lemon Thyme, Chopped Fine
2 Cups Grand Marnier or Gran Gala
3 Bottles Sauvignon Blanc, Like Monkey Bay or Nobilo
2 Cups Orange Juice
2 TB Sugar

1) Slice 2 nectarines and place in the bottom of a 1-gallon sun teapot.
2) Add ginger, chopped thyme, and Grand Marnier. Let rest until you go to the party.
3) Blend Orange juice with remaining 2 nectarines in a blender. Strain and reserve.
4) Add sugar and orange/nectarine juice.
5) Add wine and finish with ice.
6) Stir and enjoy.

Thursday, August 12, 2010 @ 10:37am
You want all the Attention at the Barbecue?

I share a lot of things. I share my love, my truck to the friend who needs to move a couch and I even share my newborn baby to my friends so they can realize how great parenthood is. (Even when he cries) One of the best things I share is my recipes. I love creating the best recipes and then giving them to you. Well this week I am sharing my famous nectarine and ginger sangria. This recipe started as an experiment and now everyone loves it. If you are going to a friend or family barbecue and you ask them, "what should I bring?" If they respond with nothing well surprise them with my sangria. I hope you enjoy it. Oh yeah, I will post it tomorrow so you will have to wait MUHA HA HA HA. That is my sinister laugh if you didn't get it.

Tuesday, August 10, 2010 @ 10:32am
If evolution is true this is what I want to end up being

I have always wanted to be a Q- master. When I was young all my friends had idols like Michael Jordan or Wayne Gretzky but my idol was always the galloping gourmet. Yes I was an odd child but look at me now. I am unique not odd. This week we will be having my favorite grillers on the show, Don Shultz from Shultzy's Sausages in the U-District Joe Fitzpatrick who wrote a wonderful cookbook called strictly Sunday. Hopefully this time they will bring me freakin samples.

Monday, August 9, 2010 @ 10:30am
Heirloom Bloody Mary Mix, Ask and you shall receive

1 # Heirloom Tomatoes Cut and Seeded
1 teaspoon Horseradish
1 TB Worcestershire
1/2 Lemon Juiced
1/4 teaspoon Pepper Black Course Ground
Dash Tabasco or your favorite hot sauce
6 oz Guinness Stout Beer
1/4 teaspoon A-1 Steak Sauce

1) Place all ingredients in a blender and hit puree.

You'll find Jeremy McLachlan in the kitchen at Salty's on Alki most days and on KTTH 770 radio every Saturday. Chef Jeremy became the Executive Chef at Salty's on Alki in Seattle at the age of 30. Training in French culinary techniques and working with local ingredients, McLachlan helped build Salty's on Alki as one of the top 100 independent restaurants in the nation. McLachlan also helped win many awards like the International Five Star Diamond Award. Contact Chef Jeremy