22 February 2013
13 February 2013
Ground was just broken for the construction of a pair of fantastic 5-star Built Green contemporary homes on a gorgeous tree-lined street in the shadow of a noble bell tower just blocks from Pine and Pike and booming 12th Avenue! Under the thoughtful construction of Benjamin Custom Homes, these homes will offer 2100+ square feet, 3 bedrooms including stellar master bedrooms, very large and cool roof top decks, nice views, open and flexible living spaces, garage or off-street parking, in-floor radiant heat and triple pane windows. Architect Julian Weber's deft design guarantees a style that will make an impression. Completion is May 2013. Please let me know if I can answer any questions or provide you with floor plans for this very special site!
It’s tough to beat the tenderness of fresh, line-caught calamari. I make it sounds so romantic, but really it entails a late, cold night on the piers of Downtown Seattle. It’s quite an adventure, especially when you have to get up for work in just a couple of hours , but it’s well worth the effort. I have shared with you my marinated squid recipe (Casa Fiore #58—March, ’11) Calamari fritti and squid sautéed in a nice tomato sauce and served over pasta are other great ways to enjoy these abundant cephalopods. Today, however, I share with you the best recipe I know for squid. It’s fairly common—check out the recipes on the web— and thoroughly irresistible. Below is my recipe. I’ll see you down at the piers!
- Start with 1 lb. cleaned calamari. Finely chop tentacles and set aside. Sauté the following in 1/4 cup olive oil until translucent: 1/2 cup minced onion, 1/4 cup minced celery, and 2 cloves minced garlic. Add tentacles and sauté briefly.
- Add the following: 1 cup minced finely chopped arugula, 1/4 cup mince parsely, 2 tbsp. each minced celery greens and fresh thyme and a splash of white wine. Add 4 filets chopped anchovies, 1/4 tsp. red pepper flakes, 1 tsp. lemon zest, and salt and pepper to taste and sauté a bit more. Let cool slightly.
- Add one beaten egg, 2 tsp. grated parmigiano, 1 cup chopped stale bread, and juice of 1/2 lemon. Add filling to zip lock bag, cut end, and pipe in filling. Seal top with toothpick. Salt and drizzle with olive oil. Grill on high heat for roughly 7-8 min., turning once.
- Dust with good salt and drizzle with quality olive oil and serve with lemon wedges. Enjoy with white wine or crisp lager or ale. I like them best when they are hot.