Pike Place Public Market Seafood Cookbook
Format: PDF / Kindle (mobi) / ePub
For close to 100 years, Seattle'¬?s Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover'¬?s paradise. In this colorful gift edition cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is the perfect gift for any seafood-loving soul and a great souvenir to bring the best of the market home.
tablespoons vegetable oil 10 wonton wrappers, sliced into ¼-inch strips 1 tablespoon butter 2 cloves garlic, cut in half ¾ pound Alaskan spot prawns, shelled and deveined 2 cups thinly sliced Napa cabbage plus 4 to 8 large, attractive outer leaves 1 cup thinly sliced romaine lettuce ¼ cup shredded carrot 3 tablespoons chopped cilantro plus extra cilantro sprigs, for garnish ½ cup finely sliced Chinese pea pods or sugar snap peas 2 tablespoons thinly sliced green onions ½ cup bean
CRAB WINES The meat of Dungeness crabs (or “Dungies”) is sweet, delicate, and buttery rich. Creamy white, large of flake, and firm in texture, it is more akin to lobster than other types of crab. Wines that pair well with the delicate, yet distinctive flavor of Dungeness crab include Dry Riesling, Chenin Blanc, Sémillon, and Sauvignon Blanc (sometimes referred to as Fumé Blanc). Fino Sherries, which are very dry, astringent wines with a distinctive nose, are also unusual and appropriate matches
among individual bowls, or transfer to one large serving bowl. If desired, sprinkle with cilantro. Serves 4 as an entrée, 8 as an appetizer Mussel, Potato, and Tomato Salad You’ll enjoy the combination of textures and flavors in this salad, which is best made when new potatoes are in season. 4½ pounds mussels, scrubbed and debearded just before cooking ½ cup water 2 bay leaves 2 pounds small (1- to 1½-inch) new potatoes, scrubbed 4 green onions, top 2 inches removed, remaining portion
cups fish stock, clam juice, defatted chicken stock, or water ⅛ teaspoon salt Zest of ½ orange ¼ cup water 2½ pounds mussels, scrubbed and debearded just before cooking Chopped cilantro, for garnish In a medium saucepan, heat the peanut oil and toasted sesame oil over medium-high heat. Add the garlic and gingerroot and cook for 30 seconds, stirring continuously. Add the five-spice powder and rice and cook, stirring continuously, until the rice is evenly coated with oil and the five-spice
oven and roast the salmon for 15 minutes. Remove the salmon from oven and cover with the remaining marinade. Return salmon to the oven for 30 to 45 minutes more, or until opaque throughout and golden brown in color. To serve, remove the skin (if desired), and place the fish on a serving platter. Sprinkle lightly with pepper and pass the Wasabi Dipping Sauce at the table. Serves 6 to 8 as an entrée, 12 as an appetizer Salmon Spice Mix 1 whole star anise 1 tablespoon whole coriander seeds 4