Boating the San Juan Islands

Last month, I got to switch coasts from my last trip in PEI, Canada to the far west coast - braving the rich waters of The San Juan Islands in Washington state.  It was an incredible trip - made better by meeting new friends, plenty of characters, and of course cooking and eating great food.  If you've never been - I highly suggest going.  But to do it right, you need to get on a boat.  Perusing each island on your own schedule, charting your own course - and destiny - is the way this beautiful paradise is meant to be discovered.

The San Juan Islands are an archipelago chain just off the mainland, about a 90 minute drive from Seattle, accessible by ferry, plane, and personal/chartered water crafts.

Each and every island posses its own character - from wild life sanctuaries to islander townies to quaint villages boasting an array of lively restaurants and bars.

You can check out Discover Boating's page for a full guide to The San Juan Islands on your next visit.  Better yet?  They've got you covered on some of the most unique travel/boating destinations in the country!

Getting down to food - you can check out my recipes, some of which are pictured below, in a recent feature from my trip over at The Art of Manliness.  There's a wealth of info in the article, including where to stay, where to go, how to get there - by boat - and also the proper way to filet a big ole king salmon.  Tip - you've got to catch one to filet it!

Anyways, here are some of the pictures and highlights from the trip.  Unbelievable to think I took all these pictures, and I'm in NONE of them!  The joys of being behind the camera I suppose.

Oh well . . . there's always next time.

Cheers!

MM

An Orca and pup in the distance

America - Sunset view from the boat.

My Pal Kirk landing a Pinkie

Choose your own adventure - Ferry vs. Seaplane.  

Dockside Dining

Seattle Sailing Series

Simply Seared Sockeye Salmon

Public Market - Seattle

Dungeness Crab Pasta Salad

Oysters on the Half Shell

Does this make you hungry?

For me it sure does!  Only a few more days till you get this recipe and more from my post about my trip to the San Juan Islands.  Check out The Art of Manliness on Sept 19th to get all the details!

MM

Friday Night Grilled Skirt Steak

I'm back from an incredible trip to the San Juan Islands - plenty of highlights from Salmon Fishing and Crabbing to Yachting to cruising the skies in a Sea Plane.  In other words . . . Life doesn't suck.
Stay tuned for photos and an exclusive reveal from my trip to be featured on The Art of Manliness in September - it's gonna be a good one.

Meanwhile, I'm back home in Nashville, awaiting the arrival of my business partners from EastWest Bottlers.  Our 'business meetings' typically consist of red meat, a cigar or two, and of course plenty of MOONSHINE!  This weekend will be no different - and I'm excited to host such fine gentleman at our lovely new home in East Nashville.

Of course, hosting means cooking in my world.  I'm breaking out my Lodge Cast Iron Sportsman Grill to add some fire and charcoal taste to one of my favorite cuts of meat - Skirt Steak.  <--------- article="" been="" cooking="" cut="" ever="" if="" my="" of="" p="" read="" this="" ve="" weary="" you="">
Anyways - I propose that you start your weekend off right with this simple and easy recipe.

Enjoy!

MM

Grilled Skirt Steak
(Prep 5 Mins, Cook 8 Mins, Serves 4)

Extra Virgin Olive OIl
Kosher Salt
Fresh Cracked Pepper
2 lbs Inside Cut Skirt Steak

Setup a charcoal fire for direct grilling.  Coat steaks in a thin layer of EVOO, season liberally with salt and pepper.  Trust me - keep it simple - no other ingredients necessary.  Grill the steaks over direct heat for 3 - 4 minutes per side for medium rare.  Remove from heat and rest for 5 minutes.  Cut on the bias and serve.

Organic Quinoa Tabbouleh

Okay, I'll admit it - I'm about 5 years late to jump on the Quinoa train.  Regardless, I get it.  What was once the 'super food' of celebrities, trainers, and athletes is now quite commonly found at big-box grocers alongside rice and pasta.

For those living a gluten / vegetarian lifestyle, it should classify as a super food.  It's low caloric content (about 200 cals for 1 cup of cooked grains), low glycemic index (about 18 on a scale to 250), and high protein make this combination rare for just a simple grain.  

Most assume Quinoa comes from the Orient - yet it actually originates from South America - it was prized by ancient cultures including the Incas.

Okay, that's enough for nutrition and history.

Tabbouleh has always been a staple in my family.  I can remember a lone package of Bulgar wheat sitting in our pantry for when it came time to prepare this sacred dish.  Since I was hosting a few folks who are gluten free for dinner - I decided to turn to the media's darling - Quinoa.

You know what - damn - it's tasty.  It also worked really well in this dish.

Since I wasn't keeping traditional, I also added in a bit of feta and chopped kalamatas to give this salad a bit more heft and bulk - it made for a nice addition.

Be sure to make a bit more too - it just gets better with time - put a little away before you serve to enjoy as a quick and healthy leftover lunch.

Cheers!

MM

Organic Quinoa Tabbouleh (Prep 10 mins, Cook 20 mins, Serves 6)

For the Quinoa
1 Cup Organic Quinoa Grains
1 Pinch Salt
1 Glug EVOO

In a pot over high heat, combine 1 cup quinoa with 2 cups water - add salt and oil.  Bring to a boil, reduce heat to low, cover and simmer for about 15 minutes.  Remove from heat, fluff with fork, and allow quinoa to cool to room temp.  TIP:  You can spread the hot quinoa out into a single layer on a baking sheet and pop it in the freezer to speed up the process.

Put it all together
Cooked Quinoa (see above), about 2 cups
3 Cloves Garlic, minced
2 Cups Parsley Leaves, finely chopped
2 Vine Ripe Tomatoes, finely diced
1 Cucumber, finely diced
1/4 Red Onion, finely diced
1/4 Cup Green Onion Tops, finely sliced
1/4 Cup Feta Cheese
1/4 Cup Kalamata Olives, chopped
2 Lemons, juiced
1/4 Cup EVOO
1 1/4 Teaspoon Kosher Salt
1 Teaspoon Fresh Cracked Pepper
1/2 Teaspoon Allspice

Combine all ingredients into a serving bowl and mix until thoroughly combined.  Taste, adjust seasoning if necessary.  Allow to sit for 1 hour to meld flavors before serving.

Bone-in Pork Chops + Sweet Heat GA Peaches

Honestly - food that tastes this good is downright sinful.  That's literally the thought I'm having with each tasty bite of this meal.  Though I'm typically not a sweet and savory kind of guy, I'm willing to make exceptions - when appropriate.  With a bounty of fresh GA peaches down at my farmers market - I thought it was time to let the peach shine in something other than a salad, side, or dessert.

Welcome to the show, peach!

This 'week-night' friendly meal is quick to please, yet incredibly satisfying.  The addition of thinly sliced fresh jalapeno adds a pop of color - along with a spicy kick - it really ties everything together.

Ok - back to eating.

Cheers!

MM

Bone-in Pork Chops + Sweet Heat GA Peaches

Quick BBQ Dry Rub

2 Tablespoons Brown Sugar
1 Tablespoon Kosher Salt
1/4 Tablespoon Black Pepper
1/4 Tablespoon Red Pepper
1/4 Tablespoon Paprika
1/4 Tablespoon Garlic Powder

Mix all ingredients until thoroughly combined.

Chops + Peaches

1 Teaspoon EVOO
2 Bone-in Pork Chops
4 GA Peaches, pit removed and cut 8 slices
1 Fresh Jalapeno, very thinly sliced

Preheat a cast iron skillet over medium high heat.  Season chops liberally on both sides, add to skillet.  Scatter sliced peaches around chops.  Cook chops for 4-5 minutes on each side - turning peaches on occasion to ensure they brown and char on all sides.  Remove from heat.  Garnish with fresh sliced jalapeno.  Serve.

'Junk' Taco Salad

I'm just coming off another great trip to P.E.I (more on this later).  It was a long week of work - cooking for lots of folks and trying to please the crowd.  At some moments I felt like David Copperfield trying to pull some magic off with constantly changing equipment, ingredients, and scenarios.  Nevertheless, it was all a success, and another year is in the books.  Thanks to the team for all the help.

I've got 3 'quiet' weeks till I hit the road again for another trip to the San Juan Islands. 

Let's just say that I'm using these 3 weeks to get re-focused on diet and health to ensure I'm in tip top shape when I hit the water.  Too many lobsters, Gahan House Beers, PEI Mussels, Oysters, and beers, beers, beers over the past week or two.

So I'm settling back into lean proteins, slow carbs, and cutting out the alcohol.  Call it a binge and purge, but I like to set realistic short term goals to get back on track.

That said - I don't like to sacrifice flavor.

Taking it all in stride, I challenge myself to create recipes that cut out all the nonsense, while still maintaining BIG flavor.  This dish is just that - low carb, low cal, BIG FLAVOR.  And I mean BIG.

We all love Mexican foods high in spice and loaded with cool sour cream, guac, creamy dressings, and crunchy textures.  Well, this dish will make you forget about all that carb and fat laden goodness.  This dish simply tastes FRESH.

What are you waiting for?  Make it tonight - I promise you won't be disappointed.

'Junk' Taco Salad - a play on the name as this dish is anything but 'junk'.  Instead, we combine all the ingredients together - without all the fat and carb laden ingredients typical to this classic dish.  Fresh, light, and healthy.  (Prep 10 mins, Cook 15 mins, Serves 2 - 4)

For the Meat:

1 Teaspoon EVOO
1 Fresh Jalapeno, diced
2 Cloves Garlic, minced
1 lb Ground Chicken (50% less fat than Lean Ground Beef!)
1 Tablespoon Kosher Salt
1/2 Tablespoon Fresh Cracked Pepper
2 Tablespoons Chili Powder
1 Teaspoon Cumin Powder
1/2 Cup Water




Pre-heat a cast-iron skillet over medium heat - add oil.  Saute jalapeno and garlic for 1 minute - add chicken and seasonings.  Brown chicken for 3 - 4 minutes, add water to deglaze, and continue to cook until chicken is cooked through - about 5 minutes.  Remove from heat.

For the Dressing:

1/3 Cup EVOO
2 Limes, juiced
1 Pinch Kosher Salt
1 Teaspoon Chili Powder
1 Teaspoon Cumin Powder

Whisk all ingredients together, set aside until ready to dress salad.

For the Salad:

1 Head of Romaine Lettuce, sliced into thin strips
1 Cup Fresh Cilantro, roughly chopped
1 Cup Low Fat Jalapeno Cheddar Cheese, roughly grated
1/2 Red Onion, finely diced
2 Vine Ripe Tomatoes, seeded and finely diced
1 Hass Avocado, small dice

To Serve:

Combine all salad ingredients into a large salad/serving bowl.  Using a slotted spoon, add cooked chicken to salad ingredients.  Finally, add dressing and toss salad until well incorporated - season to taste with salt and pepper.

Enjoy!

MM

Farmers Market House Made Pickles

As previously mentioned, my wife and I just bought a new home in East Nashville.  Now that I'm fully settled in, I'm enjoying all of the conveniences, people, and places in this new part of town.  I'll argue the best restaurants in Nashville are on the East side - particularly one just steps from my home - Lockeland Table.

Anyways, the ONE major thing I do miss was the Nashville Farmers market, which was just a stone's throw from my old house in Germantown.  

Now that summer is bustling, there's literally a feast of fresh fruits and vegetables going on down at the NFM.  But to my dismay, driving to the market just doesn't feel the same.

So instead, after heavy encouragement from my buddy Oz - after a strong stint of bike riding in and around Williamsburg, I went out and purchased a 'cruising bike' for my market trips.  A little exercise, no gas, no pollution, and doing it all in style.  Yes, I've truly become 'that guy' - an Eastside staple.

Anyways, the market was full of beautiful kirby cucumbers so I thought this easy pickling recipe would be fun to share.

Keeps well for several weeks in the fridge.

Enjoy!

MM

House Made Pickles

 2 Cups White Distilled Vinegar

1 1/2 Cups Water

1/2 Cup Sugar

2 Tablespoons Salt

10 Peppercorns

1 lb Kirby Cucumbers (small), cut into 1/2 inch slices

6 Cloves Garlic, smashed and peeled

1 Jalepeno, sliced thin

1 Tablespoon Dried or Fresh Dill Weed

1 Onion, sliced thin

Bring the first 5 ingredients to a boil, remove from heat.  Arrange remaining ingredients into a Mason jar, careful to layer so flavors are evenly distributed.  Pour the hot liquid over the ingredients, tighten lid, and refrigerate for at least 3 days prior to serving.  

Bay Scallop Scampi + Zucchini ‘Pasta’

Bay Scallop Scampi + Zucchini ‘Pasta’ (prep 10 mins, cook 10 mins, serves 4)

Seafood scampi is a staple around my house. Served traditionally with linguine noodles, it’s the perfect pasta dish for sopping up all of the delicious and buttery sauce laden with seafood flavor throughout. Zucchini makes a great pasta substitute when you are looking to lighten up this classic. Using a vegetable peeler or food processor, one can thinly slice zucchini ribbons or grate the vegetable into thin strips to serve as a base for this great dish.

 4 large zucchini
Kosher Salt
½ stick unsalted butter
4 cloves garlic, minced
½ cup dry white wine, or substitute chicken stock
1 16.5 oz can fire roasted diced tomatoes
½ lemon, juiced
Fresh cracked pepper
1 lb bay scallops, or substitute shrimp, crab meat, etc.
½ cup heavy cream
Parmesan cheese, grated

Using a vegetable peeler or food processor, carefully slice zucchini into thin strips.

Season lightly with salt (to help ‘pull out’ the water) and place on paper towels to drain. Meanwhile, melt butter in a large skillet over medium heat; add garlic and sauté for 30-60 seconds, careful not to burn. Add wine, bring to a simmer, and reduce by half, about 2 minutes. Add tomatoes and lemon juice, season with cracked pepper and salt to taste. Next, add zucchini and scallops to poach in the liquid, stirring on occasion until scallops are firm to the touch and zucchini is al dente, about 2-3 minutes. Remove from heat, add cream, and stir to incorporate. Serve with grated parmesan cheese.

Turkey Bolognese + Spaghetti Squash

Turkey Bolognese + Spaghetti Squash - this is low carb comfort food at its finest.  If you’ve never cooked spaghetti squash before, now is the time to start.  It’s such a versatile pasta substitute that works with virtually any sauce - red, white, cream, etc.  I’ve provided a step by step procedure for getting it perfect every time.  To keep things healthy, I’ve also whipped up a quick Bolognese sauce using lean turkey breast meat.  For a vegan option, skip out on the turkey and throw in chunked portabellas.  Either way, this recipe is rich and delicious, without the carb-laden hangover.  (Prep 10 mins, Cook 1 hour, Serves 6 - 8)

Spaghetti Squash
2 Large Spaghetti Squash
Kosher Salt
Fresh Cracked Pepper

Carefully cut squash in half lengthwise and use a spoon to core out the seeds.  Season the cut sides with salt and pepper and place cut side up into an oven at 400 degrees F for 45 minutes.

Remove squash from oven, drain, and allow to cool slightly.  Use a fork to ‘dig out’ the strands of squash to be used as the pasta in the dish.

Turkey Bolognese

2 Tablespoons Extra Virgin Olive Oil
1 Onion, finely diced
2 Carrots, finely diced
4 Cloves Garlic, finely diced
Kosher Salt
Fresh Cracked Pepper
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Italian Seasoning
1 lb Ground Turkey Breast
½ Cup Red Wine
2 16.5 oz Cans Petite Diced Tomatoes
1 28 oz Can Tomato Sauce
Parmesan Cheese, grated

Preheat a skillet over medium high heat, add oil.  Add onions and carrots and saute for 5- 7 minutes.  Next add garlic and season with salt and pepper, Italian seasoning, and crushed red pepper flakes.  Add ground turkey and cook until no longer pink, about 5 minutes.  Deglaze pan with red wine and bring to a simmer to allow the wine to reduce by half.  Finally, add diced tomatoes and sauce, reduce heat to low and simmer for 30 - 45 minutes.  Serve over the top of the spaghetti squash with grated Parmesan cheese to taste.