Here in Seattle the weather is cool and so are the Seattleites. Our unique sense of style is a direct reflection of our wonderfully diverse city population and is represented in our exciting food choices.
When visiting a Seattle backyard cookout don’t be surprised to find Japadogs and Spicy Korean cucumber-carrot salad, Vietnamese fresh spring rolls (Goi Cuon) with peanut dipping sauce or chicken, cheese and rice stuffed Poblano peppers with cilantro cream being served. Grab your favorite Seattle microbrew, regional wine or iced green tea and try a few of these and other Northwest favorite recipes below.
Tonnosalata (Greek tuna salad mousse)
Korean Kalbi Jim (braised short ribs)
Caribbean roast chicken pizza (buy pre-roasted chicken)
Vietnamese spring roll
- 2 lbs pork loin
- 2 green onions
- ½ C. fresh cilantro
- 2 cloves garlic
- 1 T. Chinese 5 Spice
- Salt and pepper
- Cucumbers, sliced thin
- Carrots, shredded
- Vietnamese basil
- Large, round rice paper wrappers
- 1/2 package rice vermicelli noodles
- Prepare cucumbers and carrots and put them aside.
- Grind pork, green onions, cilantro, 2 cloves garlic, Chinese 5 Spice and salt and pepper in a food processor or meat grinder. If you don’t have either, use pre-ground pork and knead in other ingredients thoroughly with your hands.
- In a large skillet, thoroughly cook the pork with a little water (about 3 Tablespoons).
- Fill a large mixing bowl half way with very hot water.
- Dip the rice paper in the hot water for a few seconds and place on a clean cutting board or other clean surface. Do not let the rice paper sit too long in the water as it will continue to soften as it sits on the cutting board!
- Place about 2 T. of the pork in a line about 1” from the edge of the rice paper facing you.
- Top with about a T. of the carrots, 3-4 strips of cucumber and about 3-4 of the basil.
- Fold the rice paper firmly around the filling burrito-style. Fold the edge closest to you first, followed by folding the ends toward the inside and then roll away from you.
- Do not place the rolls too close together or they will stick to each other and rip.
- Serve with a Nuoc cham dipping sauce, such as a fish sauce.
From what has been spied on the menus at both the original Japadog in Vancouver, BC and Gourmet Dog Japon in Seattle, these are:
- Grated daikon radish
- Sliced onion
- Sliced caramelized onion
- Sliced Teriyaki-glazed onion
- Sliced green onion
- Shredded cabbage
- Shredded carrots
- Bonito flakes
- Seaweed (Nori) strips and flakes
- Pickled ginger
- Cheese (I'm thinking any variety)
- Teriyaki sauce
- Japanese-style mayonnaise (“Kewpie" style - mayo with a little lemon juice stirred in)
- Miso sauce
- Tonkatsu sauce (Recipe)
- Okonomi Sauce (Quick recipe)
- Burrard & Smithe St
- Burrard & Pender St
- 530 Robson St / Store
- Waterfront Station
I like to use Trader Joe’s Burgundy marinated lamb as it is economical, tasty and easy. Of course you can marinate your own using chopped garlic, burgundy wine and rosemary.
- 4 C Burgundy marinated lamb
- 4 Flat breads or Pitas
- 1 medium sweet onion, sliced
- 2 tomatoes, sliced
- 2 lg cucumbers, grated (I prefer English due to lack of seeds)
- 1/2 medium sweet onion, grated
- 1 large (16 oz) plain yogurt
- 1 T lemon juice
- 2 T extra virgin olive oil
- 2 cloves garlic, grated
- Line 2 colanders with cheese cloth or paper towels.
- Place colanders over 2 bowls.
- Put the cucumbers in one and yogurt in the other.
- Cover and place in refrigerator for 2 hours.
- Mix cucumbers, onion, garlic, olive oil, lemon juice and yogurt in a bowl and put aside in the refrigerator.
- Sauté the chopped lamb.
- Warm bread.
- Place some lamb into the bread and top with onions, tomatoes and Tzatziki sauce.