Tuesday April 16




Posted on April 16, 2013 at 6:30 PM

Updated Wednesday, Apr 17 at 11:42 AM

Tonight we hosted the show from Spur restaurant in Seattle's Belltown neighborhood where they are dishing up salmon in next month's issue of Cooking Light Magazine. www.spurseattle.com/  Check out some of the recipies featured on the show below.

Little Bit has just moved to a new facility in Redmond, for more info check out their website at. www.littlebit.org

Django Unchained hits the shelves on DVD today.

To treat yourself to a well deserved manicure check out Julep's website at www.julep.com/

You can also find Sip and Ship in Greenwood as well as Ballard. www.sipandship.com/

Salmon Crostini at Spur
Chefs McCracken and Tough
For Salmon:
            Mix 6 oz kosher salt, 3 oz sugar into 2L of warm water. Stir until fully dissolved and then cool.
After salmon is cleaned (skin off, no pin bones) place filet in brine inside a container and keep submerged for 45 minutes. Remove and pat dry with towel then slice in half width wise. Season with salt and white pepper.
            Fill large pot with approx 2 inches deep of olive oil. Place on very low heat and bring to approx 117 degrees F. Place salmon in pot and make sure it is submerged. Using a thermometer adjust heat during the cooking process to maintain a low temp of 117F. The salmon needs to cook for approx 8-10 minutes if it is a thinner filet and 10-12 minutes if it is thicker. Remove from pot and let drain on pan. Pat with paper towels to remove excess oil.
            Salmon should be sliced into 1in by ½ in rectangles. While slicing, wipe knife between each cut to obtain clean slices and take this chance to remove any excess bloodline present on the fish.
*for best results, brine and cook salmon up to one day in advance for easiest portioning
For Pickled Shallots:
Pickling Liquid:
            2.5 c red wine vinegar
            1 ea cup water
            1 ½ T sugar
            ½ T salt
            10 ea pepper corns
            10 ea coriander seeds
            1 ea bay leaf
            5 ea shallots
The first step is to clean and cut the shallots. Clean shallots by removing all skin but keep whole. Using a mandolin or knife, slice into rings width-wise approx 1/10th of an inch thick. Place slices in a small container and reserve on side to be added to picking liquid later.
Combine all other ingredients in medium sized sauce pot and bring to a simmer. Allow aromatics to steep in liquid for about ten minutes then strain liquid and discard aromatics. Return hot pickling liquid to pot and then add sliced shallots. Allow to cook on very low heat for approx 15 minutes or until shallot are tender and no longer have a strong aroma. Remove from heat and cool in pickling liquid until ready for assembly.
For Capers:
            1 ea jar capers
            2 c canola oil (inexpensive olive oil or vegetable oil works as well)
Drain capers from liquid. Place oil in large pot and place over medium heat. Allow oil to heat for approx. 20 minutes before adding shallots. If you have a thermometer, add capers once oil has reached approx 300 degrees F. Fry capers until they stop bubbling then remove and dry over paper towels. Reserve at room temp until ready to assemble.
For Whipped Mascarpone:
            1 ea small tub mascarpone cheese
            Salt and pepper
Place mascarpone in medium sized mixing bowl and using a whisk, whip until light and fluffy. Season with salt and pepper to taste then place in fridge. Reserve cold until ready to assemble.
For Crostinis:
            1 ea baguette
            Olive oil
            Salt and pepper
Preheat oven to 350 degrees F. Slice baguette into approx 1/8th-1/4 inch sized circles widthwise. Place slices on sheet pan in single layer and drizzle lightly with olive oil. Season with salt and pepper then place in oven. Bake for approx 5-8 minutes or until bread is crispy and lightly toasted. Remove from oven and let cool. Reserve at room temp until ready to assemble.