Recipes

Pacific Seafood Halibut Escabeche

The first of the season Alaskan halibut has arrived, and we are thrilled! Considered the world’s premium whitefish, first of the season halibut are the best quality because the fat content of the fish is at its absolute peak. To celebrate the arrival of this delicacy from the icy north, we created an escabeche using our Pacific Seafood. What is escabeche? It's the name for a number of dishes Latin American cuisines where the fish or veggies are cooked or pickled in a vinegar-based sauce, and may also include citrus, paprika and other spices. This simple, but delicious, preparation is a luscious showcase of some of Spring's first fresh flavors.

Corned Beef and Caraway Cabbage

Spring is in the air! This is my favorite time of year: Spring training baseball is on the radio, Mother Nature is providing us with some gorgeous sunny days between all the rain, and one of the most fun celebrations on the calendar is right around the corner.That's right, St. Patrick's Day is almost here, and whether your entire family is from the Emerald Isle or you're just Irish at heart, St. Patrick's Day is a great excuse to have some friends over to enjoy a pint or two of Irish stout and some corned beef and cabbage. For our recipe, be sure to brine it for as long as recommended. The salt in the brine carries the flavor of our pickling spices used through the whole piece of meat, and the extra spices reserved for the cooking liquid lend it a great burst of flavor on the surface. This St. Patrick's Day be safe, enjoy some delicious corned beef and remember: "May the lilt of Irish laughter lighten every load. May the mist of Irish magic shorten every road... And may all your friends remember all the favors you are owed!"

Elliott Bay Seasoned Crab Cakes

The first time I ever had a crab cake, I was thirteen and accompanying my dad on a business trip to San Francisco. We dined in the fanciest restaurant I'd ever been to, and I ordered the crab cake appetizer. It was tender, moist, perfectly seasoned, and it blew me away. I've attempted many times since to recreate it, with varying degrees of success. However these beauties, elegantly spiced with our Elliott Bay Seasoning and a generous handful of tarragon, put that first memorable cake to shame! Do be sure to use Panko, the Japanese bread crumbs, for this recipe to get that lighter-than-air crust.

Roasted Quail Feast for Valentine's Day

Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Succulent quail are perfectly roasted with our Moroccan blend, Ras El Hanout, hinting at rose petals. The finishing touch, a warm coriander infused honey glaze. Our Wild Rice Pilaf features the bold flavor of cassia cinnamon while Paradise Pistachio Relish combines grains of paradise and Aleppo pepper to bring everything together for a memorable Valentine's Day Feast. We will leave the dessert up to you!

Piment d'Espelette Fish Stew

This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at home, and the Piment d'Espelette... oh, the Espelette! The perfect balance of heat and complexity that clarifies this bounty of flavor, and unites it all in delicious harmony. If my fish-monger has them, I'll often throw in a few oily little fish, too, like fresh anchovies or sardines... Just sear them whole, skins and all, in a bit of olive oil and add to the serving dishes.

Caribbean Curry Carrot Soup

A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn't seem like that much when it's being planted, but it can produce a surprising haul, most especially in the carrot department. Praise be that carrots are delicious, so their being excessively plentiful is a problem I'm thankful to have! This soup is hearty and delicious, made velvety by the soft puree of carrots, and the sunny flavors of Caribbean Curry. We've dressed it up a little with the prawns, but this soup can easily be made vegan by omitting them and using red miso paste in favor of the Worcestershire powder.

Kofte Spice Stuffed Zucchini

Zucchini season has officially begun in the Pacific Northwest, and boy is it a successful one this year. The markets are full of this fine summer squash and I was recently gifted a zucchini from the family garden which is about the size of my torso. I needed to find something delicious to do with my bounty, and stuffed zucchini was just the thing.This Turkish-influenced recipe looks and tastes impressive, but requires little effort to make aside from tossing a few things together and leaving it to cook. Of course since this is a Turkish recipe, my favorite spice blend to pair it with is Kofte Spice - the peppermint and savory are a refreshing addition on warm summer days. A filling dinner for three or a starter for 6, all you need is three medium sized zucchinis (or one monster one).

Green Za'atar Flatbread

After a long day of working, I just want something quick and easy for dinner, but it still has to be delicious... And if it's at least somewhat healthy-ish, all the better! I don't know about you, but I can always eat pizza, in pretty much any form. I can always find ready-made pizza dough at the store, which means my homemade pizzas or flatbreads can be made without any fuss.There's also something incredibly soothing about rolling out pizza dough. The smell of the yeast takes me back to childhood when I would help my mother make bread. After I roll out the dough, brush it with olive oil, then top it with spices.I'll rifle around in my fridge or the cupboards of my small kitchen for odds and ends of goodies that I can either put on the dough before I bake it, or after it comes out of the oven. It all depends on my mood at the moment. Green Za'atar is my favorite spice to use for this, but I also love Hazelnut Dukkah. The smell of the flatbread baking is heavenly, and always seems to perk me up a little bit. It's a perfect end to a hectic day.

Yucatan Rojo Fish Tacos

15 min

These tacos are perfect summer fare, getting their flavor from beautiful swordfish, the smoke of the grill, and the tangy, complex flavor of Yucatan Rojo BBQ Rub. The creamy and crunchy slaw and the crisp, spicy pickled vegetables using our Limón-Chile are refreshing in their acidity, and a perfect complement to the dense corn tortillas. Garnish with plenty of fresh cilantro, and if you've got them, slices of buttery avocado. With my eyes closed and taco in hand, the Yucatan Peninsula comes to me!