Gin and Tonic Ice 1 part Gin 2 -3 Parts Tonic Squeeze of lime Lime wedge for garnishGin Cured Wild Salmon Gravlax ________________________________________ 1 2 to 3 pound, wild Coho Salmon, deboned, skin removed 6 ounces kosher salt 4 ounces brown sugar 2 tablespoons Coarse ground Black Pepper 1 tablespoon fennel seeds 1 tablespoon caraway seeds 1 Tablespoon Fresh Dill (1 teaspoon Dried) 2 ounces (BelleWood) Gin 13 x 9 baking dish 1. Remove any pin bones from salmon side 2. Combine kosher salt and sugar in bowl. Place half of this mixture in bottom of Baking dish 3. Lightly toast fennel and caraway seeds in dry pan until aromatic cool and coarsely grind with mortar pestle. Combine with black pepper and dill. 4. Drizzle Salmon with gin pour any remaining gin into baking dish. 5. Season both sides of Salmon liberally with spice mix and place in baking dish cover with remaining sugar salt mixture 6. Wrap with plastic wrap and cure overnight in refrigerator. The next day turn over salmon, wrap and return to refrigerator 7. Day 3 remove salmon from marinade and rinse gently. The salmon should feel firm to touch. Wrap in plastic and return to refrigerator if not using immediately. 8. Using a sharp nice slice the Gravlax as thinly as you can. 9. Serve with Cornichon, capers, diced red onion, fresh mascarpone, mustard sauce and pumpernickel rye bread Mustard Sauce: 1/4 cup Dijon mustard 2 tablespoons Honey 1 ½ tablespoons cider vinegar 1/4 cup olive oil 3 tablespoons chopped fresh dill or Tarragon Combine the mustard, honey and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped herbs
Crab Tostadas with Sriracha Guacamole1 (16 ounce) package tostadas ( or fresh made) 16 ounces Dungeness crab 1 lime, juiced 2 tablespoons olive oil Salt and pepper ***** Garnish 2 tomatoes, seeded and diced 1 red pepper, finely diced 1 jalapeno, finely diced 1⁄2 medium onion, finely chopped ¼ cup cilantro, finely chopped *****Guacamole 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1 teaspoon Sriracha 1/2 medium onion, diced 1 tablespoon chopped cilantro 1 clove garlic, minced 2 tablespoon sour cream
- You can fry your own tortilla but store bought are just fine
- In a large bowl, pull crab apart and check for any shell pieces. Combine lime juice and olive oil and dress crab with dressing and season with salt and pepper to taste.
- In another bowl combine diced tomatoes, diced peppers, onions and cilantro.
- In bowl of food processor combine all ingredients and pulse until well comined.
- Spread 1 tablespoon Guacamole on tostada top with 1 ounce of crab meat and garnish with pepper mixture
FOOD + WINE CLASSES with Lenny Rede
April 9th - Bourbon and Barbecue! 2-4PM in the Sky LoungeTwo great tastes that taste great together. We will explore a variety of styles of barbecue and an equal number of bourbons, including a few local favorites! Do’s and don’ts on how to make your next BBQ the best party ever. $49 Call 206.682.7374 to register. Advance registration is necessary. Gift Certificates are available.