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PaperPlateChef

PaperPlateChef 0
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Traveled up to LaConner, Washington yesterday. On the way, there is a small fish market and Garden stand that has very few but – top-of-the-line fish! The wild halibut that I grabbed there yesterday was absolutely - phenomenally fresh! This is one of three 1/2 pound fillets...I roasted it with thyme, Grass-fed butter, and lemon... I paired it with potato gnocchi in a Tom Kah inspired portobello, lime, & bone broth sauce. #paperplatechef #WildHalibut #laconnerwashington #NorthPugetSound #SeattleFood #TomKah #thaiinspired #Gnocchi #Yummy #Mouthwatering
AmericanMeatSeafood
September 4, 2016

Roasted Wild Halibut -&- Ginger, Portobello & Lemongrass Tom Kha Gnocchi

The discovery.... The pacific northwest is full of nooks and crannies that open up my heart and mind to amazing wonders, and there is a town north of Seattle about 67.2 miles, that does just that....called LaConner, Washington. LaConner sits inside a little inlet, of…
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PaperPlateChef 0
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steak
AmericanMeatSteak
April 1, 2016

Mmmmm, Steak

The perfect grilled steak, as per Bobby Flay These tips and recipe come straight from one of the best steak grillers we know, Bobby Flay. 4 1-1/4 to 1-1/2 inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8…
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PaperPlateChef 0
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egg
American
April 1, 2016

The Egg

The Egg The ever contested Egg. Pop culture and personality profiles pose the prolifically pondering poll: "how do you like your eggs?"The answer can very telling….This past week, on a random Tuesday morning, I went to breakfast with family and sat back just watched how each member's eye read the menu and fixed upon an individual dish. They each asked others opinions/advice – "what do you think of this…?" or " did you see that…?" No matter the talk that occurred, there was always a discussion of eggs and how…
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pico-guac
DipsSouthwestern
April 1, 2016

Pico-Guac

Pico-Guac The foundation of southwest cuisine consists of 2 parts: Pico de gallo Guacamole These ingredients when executed correctly can elevate a dish from good to great! – I mean come on, think about it,. When you have had a good “chips & salsa” or…
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PaperPlateChef 0
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gnocchi
Uncategorized
March 31, 2016

Yukon Gold Gnocchi and Winter Asaparagus

Yukon Gold Gnocchi and Winter Asaparagus with Italian Cab-Sav Reduction A few weeks ago, I wanted to make gnocchi. However, as I dove into learning about the technique of a good homemade fresh gnocchi, I learned that a ricer is essential. It is literally the key to make the texture light and and ‘pillowy’. So I went to Amazon.com and ordered up the one with the best durability reviews. Then I dove into an easy recipe from the one and only Mario Batali, the dude is a genius! Here’s the…
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PaperPlateChef 0
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squash
Uncategorized
March 31, 2016

Roasted Butternut Squash Bisque

Roasted Butternut Squash Bisque The story behind this idea was, the question: “Why is roasted butternut squash soup/bisque so good?” So, on my way back from Spokane I stopped at one of my favorite fruit & veggie open markets in Thorp, WA. I have stopped…
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PaperPlateChef 0
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burger
AmericanBurgerCheeseburger
March 31, 2016

The Big-E Burger

The Big-E Burger Today was a typical northwest type of Saturday for April. I woke up to rain this morning, and wondered if the minor league all star classic would be happening. But regardless of the rain, I had to get some errands done with…
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PaperPlateChef 0
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Doner-3
Uncategorized
March 31, 2016

The Döner

The Döner There are 4 components to this dish that make it DIVINE DIVON (as my mom would say). The Marinade. It is very simple, take one medium to large purple onion,(because of its savory flavor and dynamite color) dice it and throw it into a bowl. Then some oregeno, the fresher the better, but if you are beginning or in a affected from the 2008 economy, then just do regular dried stuff from your spice cabinet. Put anywhere from a 1 to 2 tablespoons this is one of the…
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PaperPlateChef 0
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biscuits-1700x700
Featured
March 31, 2016

The Scratch Biscuit w/ Tillamook Cheddar & Parmesan

The Scratch Biscuit w/ Tillamook Cheddar & Parmesan First things first, pre-heat your oven to 450 degrees 2 cups flour 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt Wisk dry ingredients 4 tablespoons butter, small cubed, chilled 2 tablespoons shortening Crumble in with fingers 1 cup milk, chilled 1 cup Shredded Tillamook 1 cup Shedded Parmesan Mix in with fingers until all of the ingredients are incorporated and you have a sticky dough Dust the counter with flour and scrape the dough on to the flour. Dust…
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