MIA

I'm so sorry I haven't made any new posts recently.  My personal life has been in upheaval, and every time I sit down to do something, I get torn away.  I would just like to let everyone know that I have several new posts in the works, and I'll be getting them up as soon as I can!  Thank you all for your interest and I hope you stick with me.

Please stay tuned for more of my food ramblings... I really appreciate your loyal attention!

Vicki

Steamers Seafood Cafe

When you think of waterfront dining (especially in the Tacoma area) the first thing that comes to mind is overpriced, mediocre food.  If you are looking on Ruston Way, it's true that you'll be paying more for the view than the quality of the food.  If you're in the know, you'll follow the locals to Steamers Seafood Cafe at Titlow Beach.  Located at the end of 6th Avenue (8802 6th Ave., Tacoma, WA 98465 (253) 565-4532), this little gem is our go-to place, even from Federal Way.

On any decent day, you can sit out on the deck and dine al fresco, watching everything from boats to birds to trains passing by.  You will have a view of the Tacoma Narrow Bridges that no Ruston Way restaurant can offer!




When you first walk in, it can appear small and cramped.  Do not let this deter you.  Immediately to your left is the order counter, but look for the chalkboards offering the daily/seasonal specials.  The set menu is great, but the specials are even better.  Nothing is over $15.99, which is spectacuar for a waterfront restaurant.  Everything is perfectly cooked, so you can't go wrong... just order whatever sounds good to you and you'll be happy.  The cashier will give you a number placard to set on your table, and wherever you decide to sit, your meal will appear.

Note-  Beer and wine are served, but not out on the deck.  Remember this when choosing your seat.

The last time we were there, I ordered the halibut and chips ($11.99) plus a bowl of clam chowder ($4.99).  They have the most awesome chowder EVER!!!

My boyfriend had the grilled salmon with red pepper sauce, mashed potatos and house salad...

and my daughter had the calamari with fries...

As always, it was perfectly cooked, quickly served, and awesomely priced. 

One thing I need to mention...

This restaurant is RIGHT NEXT TO the railroad tracks... meaning trains go by every few minutes.  As locals, we don't mind it, but other people might.  There is a great walking area right outside the restaurant, and when the tide is low, Titlow Beach is a fantastic place to comb and gain a better knowledge of the local marine biology.  There are several interpretive signs to help you know what there is to see.  This is the beach where my high school marine biology teacher took us on several field trips, so I can tell you from personal experience that it's worth a look.

I have several other stories relating to Titlow Beach, but I can't post them here... heh!!

If you decide to walk the path along the railroad tracks, PLEASE heed the warnings and stay on the paved area!!!  Several people have been killed by trains there, and we don't want you to be one of them!!!

Please visit Steamers website- 

http://www.steamersseafoodcafe.com/index.cfm

Black Bean and Corn... stuff...

This is a recipe I came up with several years ago.  I'm sure it's very similar to ones you've seen on popular food sites before, but I assure you this particular recipe is mine.  I started out calling it a salsa, but since salsa means "sauce" (and this is most certainly not a sauce), I changed it to relish.  It's not a relish either... or a dip... it's just an extremely tasty concoction that I hope you enjoy.

This morning I came into possession of some of the most beautiful, freshly-picked corn I've seen in years.  The first thing that came to mind was this recipe.  I hope you enjoy it as much as my family and I do.

Ingredients

1 (15 oz.) can black beans, rinsed and drained
2 ears corn
juice of 1 large lime
2 T. cilantro, chopped
3 green onions, sliced
2 cloves garlic, mashed
1 t. cumin
1/2-1 large fresh jalapeno, finely chopped
1/2 t. salt, or to taste

Procedure

Husk corn and grill over direct flame until tender. Cool and cut from cob. Combine all ingredients and mix well. Cover and chill at least 1 hour. Makes about 2 cups.

You should probably double (or triple) the recipe.  Just sayin'.

Omletes in a bag

My dad sent me an email with this recipe several years ago.  It was shortly before our annual mommy/daughter camping trip, so I thought it was be a great thing to make on our little adventure.  Not wanting to make it TOO adventurous,  I decided to do a test run in the kitchen before we left.  Aside from that, I was just a little skeptical that it would even work.  Amazingly, it was a nearly magical process and we made it during several trips and slumber parties afterward!

Pictures first, then I will post the original email.

Two large (or extra large) eggs in a quart ziplock FREEZER bag.

(wow... it HAS been a while since we first made these... my precious little girl is about two feet taller and certainly doesn't wear Hello Kitty anymore!!  Hahahaha!!!)

Shake it up (wooooohoo shake it up... excuse me... having a Cars moment here)



Add the fillings of your choice (suggestions to follow)



Seal, pressing out as much air as possible.



Into a large pot of boiling water...



After 13 minutes, carefully remove.



Open bag and slip out onto plate.



Wow!!  Look at that!!  The "fillings" are even in the middle where they're supposed to be!  This recipe is great fun for little kids (supervised, of course).


Original email-
OMELETS IN A BAG
Have guests write their name on a quart-size freezer
bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not
more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses,
ham, onion, green pepper, tomato, hash browns, salsa,
etc. Each guest adds prepared ingredients of choice
to their bag and shake,
Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for
exactly 13 minutes. You can usually cook 6-8 omelets
in a large pot. For more, make another pot of boiling
water.
Open the bags and the omelet will roll out easily. Be
prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake;
everyone gets involved in the process and a great
conversation piece.

Enjoy, it's easy, convenient and delicious....

Sausage and Peppers over Cheesy Polenta

1 lb. Italian sausage links 

1 T. water 

2 large bell peppers, cut into 1/2" strips 

1 large onion, sliced and seperated into rings 

2 cloves garlic, mashed 

1 can Tomato Bisque soup, undiluted 

1/2 C. water 

1/2 t. dried basil 

In large covered skillet over medium heat, cook sausage and water 5 minutes. Uncover and cook until sausage is browned on all sides. Add peppers, onion, and garlic; cook until tender, stirring frequently. Stir in soup, water, and basil; reduce heat to low. Cover and simmer 10 minutes. Serve over polenta. 

Cheesy Polenta

1 T. olive oil

1/4 C. finely diced shallots

2 cloves garlic, minced

4 C. chicken broth

1 C. dry polenta (coarse ground yellow cornmeal)

1/4 t. freshly ground black pepper

4 oz. grated romano cheese

Preheat oven to 350 degrees.

In a 2 qt. oven-safe saucepan, heat olive oil over medium heat.  Add shallots and garlic and saute until translucent.  Add chicken broth, turn the heat to high, and bring to a boil.  Gradually add the polenta while continually whisking.  Once you have added all the polenta, cover the pot and place in oven.  Cook for 35 minutes, stirring every 10 minutes to prevent lumps.  Once the mixture is creamy and cooked, remove from oven and stir in pepper and romano.  Stir until thoroughly combined.  Let stand for 5 minutes or so, then stir again before serving.  Spoon onto plate and top with sausage and peppers.



Tips and hints #1

When you have a large onion and you don't need that much for your recipe, chop the whole thing anyway.  Put what you don't need in a ziplock sandwich bag, squeeze the air out, seal it, and toss it in the freezer.  It will be there for those times when you've either run out of onion or don't have the time/inclination to chop an onion while you're cooking.  I call it "emergency onion".  Do the same thing with bell peppers.

When you're cooking things on the grill, don't dirty two plates trying to seperate raw and cooked food.  Wrap one plate in plastic wrap or aluminium foil, and put the raw meat on that.  Once you get the meat on the grill, remove the wrap, throw it away, and voila!  You have a clean plate to put your cooked meat on!

MMMMMMMMMMMMmmmm... POUTINE!!!

I've been accused of being Canadian all my life, and maybe I actually am.  After years of longing for something I cannot possibly hope to have here in the states, my dear friend Katz sent me a couple packages of poutine sauce mix.  I cannot possibly thank her enough!!!  It is the most horrifically decadent hangover food you can possibly imagine.  Indulgence, thy name is POUTINE!!!

I couldn't find fresh cheese curds, so I used fresh mozzerella.  I was assured the results would be just as satisfying.  Hey, when you're hungover and craving salty, fatty, stringy-cheesy SOMETHING, it's ALL good!!!



Oh my... I think I need to go make some now...