Al Dente

Tom Douglas's Recipe for Hot Pepper Wings with Cilantro Sour Cream

This is one of our most popular appetizers at Palace Kitchen. You need to marinate these wings at least a day ahead, two days is even better, so plan accordingly.

Hot Pepper Wings with Cilantro Sour Cream
Makes 6 servings

Ingredients:
2 cups soy sauce
1 cup Dijon mustard
1 cup water
3/4 cup Tabasco sauce
1/4 cup chopped garlic
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
18 whole chicken wings
Cilantro sour cream (see recipe below)

Directions:
1. Whisk the soy sauce, mustard, water, Tabasco, garlic, and herbs together in a large bowl.  Reserve 1/2 cup of the marinade to be used for basting and sauce.  Add the chicken wings to the remaining marinade, cover, and refrigerate overnight or longer.  Turn the wings occasionally to make sure they are well marinated.

2. Fire up your grill.  Remove the chicken wings from the marinade, then discard this marinade. Grill the wings on medium-low heat, turning often, until cooked through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns.  While grilling, heat the reserved marinade and use some of it to baste the wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone.

3. To serve, spoon cilantro sour cream on 6 appetizer plates.  Pile 3 wings on each plate and drizzle with a teaspoon of the warm reserved marinade. Don’t use more than a drizzle though--it’s really strong.  Serve whatever is left of the reserved marinade on the side for hearty heat lovers.

Cilantro Sour Cream:

Ingredients:
1/2 cup sour cream
2 tablespoons heavy cream
2 teaspoons chopped cilantro
Kosher salt and freshly ground pepper to taste

Directions:
In a small bowl, mix together the sour cream, heavy cream, and chopped cilantro.  Season to taste with salt and pepper (but note that the chicken wings are already pretty salty). Yields 1/2 cup.

Recipes from Tom Douglas’ Seattle Kitchen (Morrow, 2001)
Photo by Robin Layton

--Tom Douglas

Tom Douglas is currently working with Amazon.com on the exclusive line of kitchen and dining products, Tom Douglas by Pinzon, aimed at building confidence in the kitchen.

Al Dente Sweepstakes: Win a Tom Douglas Grilling Prize Package

Hello Al Dente Readers!

In June I launched my own line of kitchenware, Tom Douglas by Pinzon, in partnership with Amazon.com. I personally handpicked and tested every item in this new line of multifunctional cookware, grilling items, kitchen utensils, knives, and more. Each product is geared to inspire home chefs and build confidence in the kitchen. I am very excited about this new line and am pleased that more than 10 pieces of it will end up in the hands of one lucky Al Dente reader with our current sweepstakes.

You can enter the sweepstakes just by signing up to get Al Dente posts by e-mail. With the e-mail digest, you’ll automatically receive all the recipes I post on Al Dente, the posts of other Guest Chefs like Virginia Willis and Kathy Casey, as well as the many food and cooking posts from our daily contributors. If you’re already getting the Al Dente daily digest, you can still sign up for the sweepstakes by filling out the entry form using the same e-mail address you used previously to sign up. Here’s a list of everything in the prize package, worth a total of $490.85:

• Tom Douglas by Pinzon 2-Piece Stainless Steel Grill-Top Frying Pan with Removable Lid
• Tom Douglas by Pinzon Bamboo Prep-and-Serve Board with Stainless Steel Cups
• Tom Douglas by Pinzon 3-Piece Stainless Steel BBQ Tool Set with Wood Handles
• Tom Douglas  by Pinzon 3-in-1 Stainless Steel Grill Brush
• Tom Douglas by Pinzon Stainless Steel Pronged Kebob Skewers, Set of 2
• Tom Douglas by Pinzon Metal Grill Smoker Box
• Tom Douglas by Pinzon Kai 8-inch Stainless Steel Chef's Knife
• Tom Douglas by Pinzon Kai Stainless Steel All-Purpose Kitchen Tweezers
• Tom Douglas by Pinzon Lodge Cast Iron Sizzler Griddle
• Tom Douglas' Seattle Kitchen (Hardcover), signed by Tom Douglas
• Rub with Love 3-Pack (Chicken, Salmon, Steak rubs)
• Rub with Love baseball cap
• Amazon Gift Card valued at $30
• Rub with Love 12-Ounce Ancho and Molasses Barbecue Sauce
• Rub with Love 12-Ounce Triple Garlic Teriyaki Sauce

Find out more about the Tom Douglas by Pinzon line.

Sign up and read the official sweepstakes rules. No purchase necessary. Enter by 11:59:59 a.m. (PT) on August 25, 2009. See official rules for details.

See you in your inbox!

--Tom Douglas

Tom Douglas's Grilled Shiitake Relish

This makes a great relish for grilled salmon or other fish and would be just as delicious on a steak.

Grilled Shiitake Relish

Ingredients:
3/4 pound shiitake mushroom caps, wiped clean
3 tablespoons olive oil
2 tablespoons minced shallot
2 teaspoons minced garlic
1/2 teaspoon chopped flat leaf parsley
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper

Directions:
1. Fire up the grill. 

2. In a bowl, toss the mushroom caps with 2 tablespoons of the oil and a sprinkle of salt and pepper.  Grill mushrooms on both sides, over direct heat, until cooked through, about 5 minutes total cooking time. (Unless your mushroom caps are large, you may want to set a rack over your grill or use a grill basket so you don’t have any mushrooms falling through the grates.)

3. Remove the mushrooms from the grill and thinly slice.  Heat the remaining tablespoon of oil in a sauté pan on medium heat.  Add the shallot and garlic and sweat 2 to 3 minutes until soft and aromatic.  Set aside to cool.  In a bowl, combine the mushrooms, shallot-garlic mixture, herbs, balsamic vinegar, and lemon juice.   Season the relish to taste with salt and pepper and set aside at room temperature.

4. Serve as a relish for grilled fish or meats.

Serves 4 as a relish or condiment

Recipe from Tom Douglas’ Seattle Kitchen (Morrow, 2001)

--Tom Douglas

Tom Douglas is currently working with Amazon.com on the exclusive line of kitchen and dining products, Tom Douglas by Pinzon, aimed at building confidence in the kitchen.

Tom Douglas's King Crab Frittata Cake

This frittata cake is very decadent for brunch and also pairs nicely with white wine at a dinner party.

King Crab Frittata Cake

Ingredients:
1 pound cooked King crab legs in the shell, thawed
8 large eggs, beaten
1/2 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup grated Italian fontina cheese
2 tablespoons extra virgin olive oil, plus about 4 to 5 teaspoons more for the crab garnish
1 cup thinly sliced button mushrooms
1 cup chopped broccoli rabe, leaves, florets, and tender stems
1/2 cup thinly sliced red onion
1/2 cup thinly sliced fennel bulb
1/2 cup thinly sliced red bell pepper
1/2 teaspoon minced garlic
1 tablespoon minced fennel fronds (from the fennel bulb)
1/4 lemon

Directions:
1. Preheat the oven to 400 degrees F.

2. To prepare the crab, pick the crab meat from the shells. An easy way to do this is to use a kitchen scissors or shears to cut the shell open on both sides of a leg, then pull the meat out. When you’ve picked all the meat, squeeze the crab gently to extract excess liquid, then cut the crab into 1/2-inch chunks.  Divide the crabmeat in half, placing it in two small bowls, and set aside.

3. In a bowl, beat the eggs with the rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Stir in half of the reserved crabmeat and the cheese, then set aside. 

4. Heat the olive oil in a 10-inch nonstick skillet over medium heat.  Add the mushrooms, broccoli rabe, onion, fennel, and bell pepper.  Saute the vegetables, stirring as needed, until they are  browned and tender, about 3 to 4 minutes.  Season the vegetables to taste with salt and pepper.  Add the garlic and sauté a minute more.  Pour the egg mixture evenly over the top.   Allow the frittata to cook a minute or two while stirring the mixture a few times with a heat proof spatula or wooden spoon.  Then place the pan in the oven and bake until slightly puffed and browned, and cooked through, about 12 minutes.

5. Remove the pan from the oven.  Run a spatula around the edges of the frittata and underneath, to loosen it from the pan, then turn it out onto a large plate.  Cut the frittata into  wedges.  Toss the remaining crabmeat with the fennel fronds, about 4 to 5 teaspoons of olive oil, a squeeze of lemon, and season to taste with salt and pepper.  Transfer the frittata to plates and top each wedge with some of the crabmeat.  Serve immediately.

Recipe from I Love Crab Cakes (Morrow, 2006)
Photo by Robin Layton

--Tom Douglas

Tom Douglas is currently working with Amazon.com on the exclusive line of kitchen and dining products, Tom Douglas by Pinzon, aimed at building confidence in the kitchen.

Tom Douglas: How to Cut Up a Whole Chicken

Occasionally you may find a recipe you want to try that instructs you to cut up a whole chicken...yet it doesn't tell you how to do it. It's actually quite simple and only takes a few minutes. Instead of buying all the individual parts, or worse, not bothering with the recipe, follow these steps next time you need to cut up a chicken.

In the photos to the right, I'm using a 10-inch butcher knife to make quick work of this chicken. Click on the image to get a larger view of the different steps.

1. Remove the neck, heart, gizzard, and liver from the chicken.  Cut off fat and excess skin from the neck and tail ends.

2. Place the chicken on a work surface, breast side up, and cut off the wings at the first joint (closest to the breast). Then cut off the leg and thigh by cutting through the skin into the natural division between the leg and the body.  Bend the leg away from the body and cut down between the thighbone joint and the hip socket.  Cut the leg away from the body as close to the backbone as possible.  

3. Repeat with the other leg and thigh.  Separate the drumstick from the thigh by cutting down through the joint that separates the two.  Repeat with the other drumstick and thigh.

4. To remove the backbone, insert a large heavy knife into the chicken’s cavity and cut down through the rib bones on each side of the backbone, chopping down through the collarbone to free the back bone completely.  Or use a kitchen shears or a poultry shears to cut out the backbone.

5. Place the chicken on the work surface breast side up and use a large heavy knife or a poultry shears to cut the breast in half, cutting through the breast bone.  If you like, you can divide each half-breast in half, in two equal pieces.

--Tom Douglas

Tom Douglas is currently working with Amazon.com on the exclusive line of kitchen and dining products, Tom Douglas by Pinzon, aimed at building confidence in the kitchen.

Tom Douglas's Recipe for Whole Salmon on the Grill

Barbecuing a whole salmon on the grill is a Seattle tradition, especially when celebrating any significant event or holiday from the Fourth of July to Christmas.   Try cooking a whole fish once in a while.  It will be infinitely more satisfying than boned fillets, and it’s probably a lot quicker and easier than you think.  Jackie spent 10 minutes getting this salmon ready to go on the grill, then only about 30 minutes grilling it.  Believe me, it will make a huge impression on your guests when you carry this gorgeous, slightly charred, sizzling hot salmon to the table.
     
Some people don’t like to eat the salmon skin, but if you do want to eat it be sure to remove the scales, or ask your fishmonger to do it for you.  A small sharp knife or a boning knife works well for scraping the scales off, though Jackie likes to use our Italian cheese knife, which does the job perfectly.  I lightly dust the skin with flour and brush with olive oil before grilling, to keep the fish skin from sticking to the grill.  I like to use an instant-read meat thermometer to check when the fish is done, just like I would check a roast. 

Try to get a wild salmon for this recipe, rather than a farmed salmon, because a fish with a nice firm texture is best.  A 3-1/2- to 4-pound fish is the perfect size for grilling. You can grill the salmon with the head and tail on, or you can ask your fishmonger to remove them.  Instead of salmon, you could substitute a steelhead, a large trout, a striped bass, or a red snapper.

Whole Salmon on the Grill Stuffed with Sea Salt, Lemon, and Onion
Makes 8 servings

Ingredients:
1 whole salmon, about 4 pounds, gutted, rinsed, and patted dry
Sea salt
1/2 medium onion, peeled and thinly sliced
1/2 lemon, thinly sliced
1 small bunch fennel fronds or fresh dill
Olive oil, for brushing
Flour, for dusting

Sweet Fennel Butter, softened (see recipe below)
Lemon wedges and fennel fronds or fresh dill, for garnish

Directions:
1. Fire up the grill, with the coals lined up for direct heat about 5 to 6 inches below the fish.  Sprinkle sea salt generously in the cavity of the fish and over the skin, then stuff the cavity with the onion, lemon, and fennel fronds.  Tie kitchen string around the fish in three or four places to hold the stuffing in.  In between the string, make deep incisions with your knife through the thickest part of the fish on both sides, all the way down to the spine, so the fish will cook more quickly, and the smoke flavor will get inside the fish better.  Lightly dust one side of the fish with flour. Brush both the floured side of the fish and the grate with oil, then place the salmon on the grill, floured side down. Once the salmon is on the grill, lightly dust the other side of the fish with flour and brush it with oil.

2. Grill the salmon over medium-hot direct heat, with the lid on and the vents open.  If your grill has a thermometer, maintain the heat at 300 to 350 degrees F.  When the skin side facing the grill is nicely browned, after about 20 minutes, use two large grill spatulas to flip the fish to the other side.  Slide your spatula under the fish in several places first, to help detach the skin from the grill.  Then continue to grill until the fish is just cooked through and an instant-read thermometer inserted in thickest part of fish reads 125 degrees to 135 degrees F, about 10 to 20 minutes longer, for a total grilling time of 30 to 40 minutes.  Remove the fish from the grill, place it on a large platter, cut off the string, and let rest for 10 minutes.

Tom Douglas's Recipe for Charred Squid Skewers on Garlic Toast

This is one of my favorite recipes for summer parties. Squid can be very tender when grilled--just make sure to pull the skewers off the grill as soon as the squid is cooked. Charmoula is a slightly spicy Moroccan sauce made with cilantro and garlic--it adds a nice kick to this appetizer. For grilling, you can use bamboo skewers found at most markets, or check out my new double-pronged skewers--they'll keep the squid in place so you can grill evenly and also avoid having any squid fall into the fire. Plus, the "pusher" helps you get the squid off the skewers and onto your plates.

Charred Squid Skewers on Garlic Toast with Arugula

Ingredients:
2 pounds cleaned squid bodies, with or without tentacles
12 or more 10-inch skewers; if using bamboo skewers, soak them in water for 30 minutes and drain

For the Charmoula Marinade:
3 tablespoons finely chopped fresh flatleaf parsley
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
2 teaspoons paprika
2 teaspoons sambal oelek
2 teaspoons grated lemon zest
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

6  garlic toasts (see recipe below)
5 cups loosely packed arugula leaves, stems trimmed, washed and dried

For the Lemon Vinaigrette:
1 tablespoon fresh lemon juice,
2 teaspoons minced shallots,
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Lemon wedges, for garnish

Directions:
1. If your squid bodies have fins (thin flaps) attached to them, slice off and discard them. Put the blade of your knife inside a squid body and carefully slice it open, cutting away from you, so you have one flat piece. Cut this piece in half, lengthwise. You will have two squid pieces, shaped like two long, tapered rectangles.  Using your knife, lightly score the inside of each rectangle in a crosshatch pattern, not cutting all the way through. Repeat this procedure with all the squid bodies. 

2. To skewer the squid, thread one rectangle, lengthwise, onto a skewer, followed by 2 tentacles (if using), then another rectangle.  Pick up another skewer and continue until all the squid bodies are used. (You may have some tentacles left over; you can thread them together on a skewer.)  Place the skewers in a nonreactive pan.

3. To make the marinade, combine the parsley, cilantro, lemon juice, garlic, paprika, sambal, lemon zest, salt and pepper in a bowl and whisk in the oil.   Pour the marinade over the squid, cover with plastic wrap and refrigerate for 30 minutes.

4. To make the lemon vinaigrette, combine the lemon juice and shallots in a small bowl and whisk in the olive oil.  Season to taste with salt and pepper.  Set aside.

5. Fire up your grill.  Remove the skewers from the refrigerator and allow the squid to come to room temperature.  Shake off excess marinade, then grill the skewers over a hot fire, direct heat, with the lid off. Turn the skewers several times as needed, until the squid is cooked through, opaque, and charred in a few places, about 1 to 3 minutes total time, depending on the heat of your fire.  Do not overcook, or the squid will be tough. Remove the skewers from the grill.

Tom Douglas's Recipe for Crab and Pork Shao Mai

Shao mai or gyoza wrappers, available in Asian groceries, are 3-inch diameter rounds that are very thin.  If you buy square wrappers, it’s easy to stack the wrappers in groups of 10 or so and shave the corners with a pair of kitchen shears to make rounds.

For steaming the shao mai, a multi-tiered Chinese bamboo steamer with two steaming baskets works best. Set your bamboo steamer over a wok or a large saucepan partially filled with boiling water.  If you don’t have a multi-tiered bamboo steamer, divide the dumplings between two pots with steamer baskets. (If you use metal steamer baskets instead of bamboo, lightly oil them first so the shao mai don’t stick.)

If you like, you can make these ahead, chill, and reheat in the steamer baskets for about 5 minutes.

Crab and Pork Shao Mai

Ingredients:
1 large egg white
1 tablespoon sake
2 teaspoons soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch, plus a little more for dusting the plate
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced scallions, white and green parts
2 teaspoons peeled and grated fresh ginger
2 teaspoons finely chopped fresh cilantro
1/4 cup drained, canned water chestnuts, coarsely chopped
1/4 cup peeled and grated carrot
1/2 pound ground pork
1/2 pound crab meat, drained, picked clean of shell, and lightly squeezed of excess moisture if wet
About 24 raw green peas, fresh or frozen
1 package shao mai or gyoza wrappers

For serving:
Chili oil or Chinese hot chili paste

Directions:
1. In a bowl, lightly whisk together the egg white, sake, soy, sesame oil, cornstarch, sugar, salt, and pepper. Add the scallion, ginger, cilantro, water chestnuts, and carrot and stir.  Add the pork and crab meat and mix with a rubber spatula until well combined.

2. Set a shao mai wrapper on a work surface and place a heaping tablespoon of filling in the center.  Then gather up the edges of the wrapper, pleating it around the filling.  Hold the dumpling between your thumb and index finger, squeezing it to form a “waist,” while flattening the bottom of the dumpling with your other hand.  The dumpling will be open on top, leaving the top of the filling exposed.  Press one pea into the center of the exposed filling.  Set the dumpling on a large plate lightly dusted with cornstarch.  Repeat until all the crab-pork mixture is used. You should have about 24 dumplings.

3. Fill a large saucepan or wok about halfway with water and bring to a boil over high heat.

4. Divide the shao mai between two bamboo steamer baskets.  Stack the baskets, cover with the lid, and place over the saucepan or wok. Steam until the shao mai are cooked through, about 15 minutes, reversing the baskets about halfway through the steaming time.

5. Remove the shao mai from the baskets, transfer to plates and serve with ramekins of chili oil or chili paste.

Makes 6 appetizer servings

Recipe from I Love Crab Cakes (Morrow, 2006)
Photo by Robin Layton

--Tom Douglas

Tom Douglas is currently working with Amazon.com on the exclusive line of kitchen and dining products, Tom Douglas by Pinzon, aimed at building confidence in the kitchen.

Tom and Jackie’s Favorite Champagnes and Sparklers

Tonight is New Year's Eve, and if you haven't already stocked up on the bubbly, here are a few of our favorites. Pick up a bottle on the way to your party!

• Billecart-Salmon Rosé, France
• Roederer Cristal, France
• Philipponnat Clos de Goisses, France
• Pol Roger Rosé, France, (Winston Churchill’s and Tom’s favorite)
• Roederer Estate, California
• Mountain Dome, Washington (from Spokane, Jackie’s hometown)
• Argyle, Oregon

Happy New Year!

--Tom Douglas

How to Serve Caviar

Several years ago, after reading the umpteenth article about poaching in the Caspian Sea, and especially an article in the New York Times suggesting that 90+ percent of all Russian caviar is poached, we decided to stop serving caviar at our restaurants altogether. Then we discovered environmentally friendly, sustainable American caviar from farmed white sturgeon.

White sturgeon is very similar to the species Osetra from the Caspian Sea, but is indigenous to the Pacific Coast of North America. The white sturgeon is one of the oldest species found on earth. White sturgeon caviar is a beautiful dark-brown bead with a mild nutty taste balanced by a good ocean flavor.

For some reason it has become popular to “garnish” caviar service with capers, raw onions, sieved eggs, and sour cream.  I, for one, think that’s bunk.  If I’m going to spend $40 for an ounce of caviar, I want to taste the caviar.  I want to feel the egg burst on my tongue.  I want to taste the salty freshness of well-handled roe.  Maybe a little buttered brioche toast or something else fairly plain, but beyond that...fuhgeddaboutit!

--Tom Douglas