Week Five
Six Recipes! Six Pictures! OK, so I'm not going to be posting the recipes. I will, however, post six pictures and my descriptions of the dishes. I'll also let you in on a little secret -- if you really want them, the recipes for both the Peter Canlis Prawns and the Canlis Salad are available on the Canlis website. Here's a link, even.
--
Menu Name: Calamari
Menu Description: Spiced semolina crust with roasted pepper aioli
Jason Says: A relatively new item on the Canlis menu, Calamari has become an increasingly popular appetizer, particularly in the bar and lounge areas of the restaurant. The squid is cleaned, trimmed, and cut in a standard manner, but is given a unique flavor thanks to the semolina and Montreal steak seasoning breading. The real key to this dish is in frying the squid for only a short period of time so that it doesn’t become tough and chewy.
Menu Name: Canlis Chowder
Menu Description: Dungeness crab, scallops, and prawns in ginger-scented cream
Jason Says: The Canlis Chowder is a very popular soup, particularly in the winter months. With a base of chicken stock rather than clam juice, and by using scallops, crab, and shrimp instead of clams, it avoids the overly fishy taste which dooms many clam chowders. The addition of ginger lends a subtle flavor which balances nicely with the seafood and also gives a slight nod to the Asian culinary influences present in much of Seattle’s cuisine.
Menu Name: Peter Canlis Prawns
Menu Description: The classic, with jasmine rice and sautéed greens
Jason Says: The Peter Canlis Prawns is one of the restaurant’s signature dishes, and along with the Canlis Salad, dates back to the earliest days of the establishment. Prawns are sautéed in oil, then flavored with a combination of vermouth, lime juice, and chili flakes. What really makes the dish, however, is the rich pan sauce made to order using roasted shrimp shell butter. This is also available as an appetizer, with five prawns, no rice, and no sautéed greens.
Menu Name: The Canlis Salad
Menu Description: Romaine, bacon, Romano cheese, fresh mint, oregano and a dressing of lemon, olive oil and coddled egg
Jason Says: Perhaps the most famous preparation at a fifty-five-year old restaurant, the Canlis Salad is Canlis’ top seller on almost any given night—on Valentine’s Day, a night when the restaurant had more than 300 reservations, nearly 100 Canlis Salads were served. Saveur Magazine recently wrote, “The original Canlis Salad... one of the 100 best dishes in America.” Until two years ago the salad was made tableside; now it comes from the pantry station.
Menu Name: Lamb Chops
Menu Description: Israeli couscous, Oregon blue cheese and Swiss chard with pancetta lamb jus
Jason Says: This plate looks great and is also one of the least labor intensive for the hotline to send out, as the vast majority of the work—making the couscous packet (hidden behind the lamb chops) and the pancetta lamb jus—is done ahead of time. At pickup, all it requires is taking the packet out of the oven, inverting it on the plate, adding a ladle of sauce, garnishing with microgreens and sending it out to the broiler.
Menu Name: Forest Mushroom Risotto
Menu Description: Sherry-shallot butter, Pecorino Lucano and white truffle straw potatoes
Jason Says: The lone vegetarian friendly entrée at a restaurant known for its meat and seafood, this risotto receives a nice texture contrast from the straw potatoes (tossed with white truffle oil) which ring the bowl. A deep mushroom flavor (and vegetarian status) is achieved with house-made mushroom stock, as well as the inclusion of additional sautéed mushrooms to garnish.
--
Menu Name: Calamari
Menu Description: Spiced semolina crust with roasted pepper aioli
Jason Says: A relatively new item on the Canlis menu, Calamari has become an increasingly popular appetizer, particularly in the bar and lounge areas of the restaurant. The squid is cleaned, trimmed, and cut in a standard manner, but is given a unique flavor thanks to the semolina and Montreal steak seasoning breading. The real key to this dish is in frying the squid for only a short period of time so that it doesn’t become tough and chewy.
Menu Name: Canlis Chowder
Menu Description: Dungeness crab, scallops, and prawns in ginger-scented cream
Jason Says: The Canlis Chowder is a very popular soup, particularly in the winter months. With a base of chicken stock rather than clam juice, and by using scallops, crab, and shrimp instead of clams, it avoids the overly fishy taste which dooms many clam chowders. The addition of ginger lends a subtle flavor which balances nicely with the seafood and also gives a slight nod to the Asian culinary influences present in much of Seattle’s cuisine.
Menu Name: Peter Canlis Prawns
Menu Description: The classic, with jasmine rice and sautéed greens
Jason Says: The Peter Canlis Prawns is one of the restaurant’s signature dishes, and along with the Canlis Salad, dates back to the earliest days of the establishment. Prawns are sautéed in oil, then flavored with a combination of vermouth, lime juice, and chili flakes. What really makes the dish, however, is the rich pan sauce made to order using roasted shrimp shell butter. This is also available as an appetizer, with five prawns, no rice, and no sautéed greens.
Menu Name: The Canlis Salad
Menu Description: Romaine, bacon, Romano cheese, fresh mint, oregano and a dressing of lemon, olive oil and coddled egg
Jason Says: Perhaps the most famous preparation at a fifty-five-year old restaurant, the Canlis Salad is Canlis’ top seller on almost any given night—on Valentine’s Day, a night when the restaurant had more than 300 reservations, nearly 100 Canlis Salads were served. Saveur Magazine recently wrote, “The original Canlis Salad... one of the 100 best dishes in America.” Until two years ago the salad was made tableside; now it comes from the pantry station.
Menu Name: Lamb Chops
Menu Description: Israeli couscous, Oregon blue cheese and Swiss chard with pancetta lamb jus
Jason Says: This plate looks great and is also one of the least labor intensive for the hotline to send out, as the vast majority of the work—making the couscous packet (hidden behind the lamb chops) and the pancetta lamb jus—is done ahead of time. At pickup, all it requires is taking the packet out of the oven, inverting it on the plate, adding a ladle of sauce, garnishing with microgreens and sending it out to the broiler.
Menu Name: Forest Mushroom Risotto
Menu Description: Sherry-shallot butter, Pecorino Lucano and white truffle straw potatoes
Jason Says: The lone vegetarian friendly entrée at a restaurant known for its meat and seafood, this risotto receives a nice texture contrast from the straw potatoes (tossed with white truffle oil) which ring the bowl. A deep mushroom flavor (and vegetarian status) is achieved with house-made mushroom stock, as well as the inclusion of additional sautéed mushrooms to garnish.
[Side note: Wow, I'd forgotten how annoying laying out pictures is with Blogger.]
posted by JMB at
8:12 PM
0 Comments:
Post a Comment
<< Home