Smoked Salmon / Avocado / Hummus

Blackened

Sunday was meant for cooking.

Dreary, chilly Fall mornings call for blackened food to warm the home and soul.

Local ingredients, loud music, and ale required.

Salmon + Small Stone, Part III of III

Lo Pan's, 2011, Salvador feels like riding shotgun in a Trans Am while doing doughnuts in a Stop-N-Go parking lot during a head knotted summer night.

Catchy, billowing, vaporous vocals & riffs.  Breaks 6.9 on the Richter Scales.

Mustard seed coated salmon baked and pan seared with asparagus, tomato, olive oil, and IPA with a side of cajun buttered corn.

Avery Brewing Company is one of my top non-WA breweries.

Their IPA is layered with citrus coated vanilla.  Juicy fruits punch your mouth and warm into buttery caramel. 6.5%.

It's all in the reflexes.

Salmon + Small Stone, Part II of III

The Glasspack's 2002, Small Stone Recordings release, Powderkeg riding shotgun with blackened salmon.

This requires heavy spice & high heat cooking resulting in citrus haze, disorientation, and removing your smoke detector's battery.

Powderkeg is high octane rock perfect for cast iron exhaust.

Snoqualmie Falls Brewing Company Plant 1 Powerhouse IPA is a peppery orange tang and lemon bread sweetness.  Named for the world's first completely underground power plant.  7.5%.

Save Ghostwood from that dastardly Ben Horne.

Salmon + Small Stone, Part I of III

Small Stone Recordings is from Michigan and put out an array of awesome rock releases that go well with beer, summer, and salmon.

First off with a mushroom, cheddar, salmon omelette is Valis's Dark Matter.

Sounds like the bass player from one of the late 80's / early 90's best bands took a time machine back to the 70's and ate an omelette with those funny mushrooms.

Odin Brewing Company, like Valis, is from the fine state of WA.

A junipeppery red ale with a caramelized honey and nutty roast finish.  5.4%.

'New' Screaming Trees out on Aug. 2nd?

To Heavy for Wraps Salmon

Net Caught King Salmon, Egg, Amana Orange Tomato, Cucumber, Tomato, Red Bell Pepper, Avocado, Mango, Lemon, Romaine Lettuce

Lunch of Champions

Alaskan Salmon, Onion, Lemon, Kale, Tomato, Buttered Sourdough
                                        Hypno-Vista

Breakfast of Champions

                 Sockeye Salmon, Eggs With Asparagus, Fruit

NW Thanksgiving

First meal in the new place with a gas stove older than me.

1. Dungeness Crab Dip, Mussells, Avocado. Fremont Brewing Universale Pale Ale.

2. Yukon Mashed Potatoes with Shrimp, Crab Cake. Deschutes Jubelale 2009.


3. Butter and Thyme Bombed Scallops, Asparagus. Chimay Blue.

4. Pan Seared Salmon, Crab Cake Stuffing. Hair of the Dog Doggie Claws 2009.

5. Pumpkin Pie. Stone Double Bastard Ale Vintage 2004.

So long Belltown and hello to the new humble abode in Fremont.

NW by SW Eggs Benedict

Alaskan smoked salmon can easily replace ham in an eggs benedict recipe. Pico de gallo and hot sauce to compliment the traditional hollandaise sauce.
INGREDIENTS
3 English Muffins
7 Eggs (4 Yolks for Hollandaise, 3 for Poaching)
6 oz. Salmon
1 Tomato
1 Lemon (home grown in Emily's backyard)
1 Jalapeno
1 Stick Melted Butter
2 Tablespoons of Yellow Sweet Corn
2 Tablespoons of Black Beans
1/2 Cup Cilantro
1/2 White Onion
Olive Oil
Hot Sauce
Salt, Black Pepper, Cayenne Pepper
White Vinegar
H2O

Prepare Pico de Gallo
Combine following in bowl:
1) 1/2 medium white onion minced
2) 1 jalapeno pepper seeded and minced
3) 1/2 red tomato chopped
4) 1/5 cup chopped cilantro
5) Lightly browned sweet corn and black beans
6) Squeeze lemon juice
7) Season with salt, dash of olive oil, & refrigerate

Prepare Hollandaise Sauce
1) Whisk 4 egg yolks and lemon juice in stainless steel bowl
2) Place bowl over saucepan of lightly simmering water & continue whisking
3) Slowly pour melted butter into saucepan until sauce thickens
4) Remove from heat, season with cayenne, & cover

Prepare Poached Eggs
1) Simmer saucepan with 6 cups water
2) Add 2 tablespoons of white vinegar
3) Gently pour eggs into simmering water
4) Cover for 2 minutes
5) Remove cover and lightly spoon underneath eggs
6) Simmer another 1.5 - 2 minutes
7) Remove eggs with slotted spoon
8) Place on paper towel

Combine
1) Toast muffins
2) Pour hollandaise
3) Lay salmon
4) Place eggs
5) Drizzle hot & hollandaise
6) Scoop pico de gallo

A Northwest by Southwest conspiracy.