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WEEKENDS AROUND THE NORTHWEST
Our Man About Food
Part of the fun of what we do here on Weekends Around the Northwest is sample delicious food from some of the best restaurants and cafes the area has to offer. Every week during our travels we discover savory morsels guaranteed to make your mouth water. As they say - variety is the spice of life and each destination offers its very own distinct variety or style of cuisine to be enjoyed. In my opinion, you haven't lived until you've sampled the Blackened Salmon Caesar as you take in the spectacular City Skyline of Seattle from Salty's Restaurant on Alki Beach.
That being said, each week on show our resisdent chef "Michael Buholz" wows the crowd with his favorite recipes. We include one of his recipes here every month. This way you can create and enjoy some of these delicious dishes for yourself.
Chef Michael's Recipe For December
Perfect for the Superbowl!
Dungeness Crab with Sweet Corn Chimichanga
Chimichanga Filling
1.5 lbs of softened cream cheese
1 cup finely diced red bell pepper
1.5 cups canned sweet corn (drained)
2 T Chili powder
1 tsp dried tarragon
2 T dried dillweed
2 Cups hot chicken stock
Mix all filling ingredients until smooth and creamy. Then Gently fold in 8-10 oz. of fresh dungeness crabmeat.
To make your chimis... fold a generous scoop of mix into a warmed 10" tortilla fold the ends in and roll it into the classic chimichanga form. Use a toothpick to seal the edge for frying.
Place in a deep fryer, or heat a couple of inches of oil up on your stovetop in a deep wall sautee pan. Make sure to get the oil to 350 degrees, no hotter. Fry the chimis one side at a time until they are golden brown.
Serve on a bed of lettuce with salsa mayo and cilantro creme fraiche
Salsa Mayo
2 cups of your favorite salsa (I prefer one either home-made, or with lots of cilantro and cumin)
1 cup of thick mayonnaise
1/2 cup buttermilk
Cilantro creme fraiche
5 bunches of cilantro
1 Tbs. salt
1/2 Tbs garlic powder
3 cups sour cream
1 cup mayonnaise
Place cilantro in a blender, stems and all, add your salt, some water (just enough to make the blender work) and blend until liquid. Mix the liquid in with your mayo and sour cream and whisk until smooth.
"Food is my art and passion, and nothing makes me happier than seeing people's eyes light up when they taste a new creation". "Michael Buholz"
