[ WHIDBEY ISLAND, WASHINGTON ]
Coastal Cuisine
There's something about the salty ocean air that awakens the senses and stirs the soul. And when you add the crackling of a fire and the sizzle of fresh, local Whidbey Island ingredients, you have all the makings of a magical experience.
Our feast begins with chargrilled cheeses, roasted garlic, and endive flatbread, followed by crisp local lettuces dressed in a smoky scallion vinaigrette alongside charred dragon's tongue beans and sweet figs.
The true star of our seaside feast is the slow-roasted rosemary citrus salmon, its tender flesh delicately infused with bright citrus and aromatic rosemary. Grilled oysters, topped with a rich chile garlic herb butter and a dash of hot sauce, add a bold, briny depth to the meal.
This isn't just dinner; it's a gathering of friends and family, a shared experience that celebrates the bounty and beauty of the Pacific Northwest. As we dine by the fire, the mussels simmered in a fragrant white wine sauce remind us of the simple, profound joy of communal meals—a timeless tradition that continues to bind us, here under the open sky.
This summer, let this menu inspire you to embrace the great outdoors. Seek out local, fresh ingredients and discover the joy of alfresco dining under the open sky.
MENU
Chargrilled Cheeses, Figs and Fire-Cooked Flatbread
Local Lettuces, Charred Scallion Dressing, and Apples
Slow-Roasted Rosemary Citrus Salmon
Grilled Oysters Topped with Chile Garlic Herb Butter
Penn Cove Mussels in a White Wine Sauce
CHARGRILLED CHEESES, FIGS & FIRE-COOKED FLATBREAD
FLATBREAD DOUGH :
2 CUPS (300G) PLAIN (ALL-PURPOSE) FLOUR, PLUS EXTRA FOR DUSTING
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
¼ CUP (70G) NATURAL GREEK YOGURT
½ CUP (125ML) WATER
1 TABLESPOON SEA SALT FLAKES
FIND A LOCAL CHEESE SHOP AND GRAB ALL THE FIXINGS FOR CHAR GRILLED CHEESES
In a large mixing bowl, combine 2 cups (300g) of plain (all-purpose) flour and 1 tablespoon of sea salt flakes. Mix well to distribute the salt evenly. Make a well in the center of the flour mixture and add 2 tablespoons of extra virgin olive oil and ¼ cup (70g) of natural Greek yogurt.
Gradually add ½ cup (125ml) of water to the mixture. Use your hands or a wooden spoon to bring the dough together. If the dough is too dry, you can add a little more water, a tablespoon at a time, until the dough forms a cohesive ball.
Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. You can use additional flour for dusting if needed.
Once the dough is well kneaded, shape it into a ball. Place the dough ball back into the mixing bowl and cover it with a clean kitchen towel. Allow the dough to rest for about 15-20 minutes. This resting period will help relax the gluten and make the dough easier to work with.
After the resting time, divide the dough into smaller portions, depending on how many flatbreads you want to make. Roll each portion into a ball. Use a rolling pin to flatten each dough ball into a thin, round flatbread. You can adjust the thickness according to your preference.
Heat a skillet or non-stick pan over medium-high heat. Once the pan is hot, place a flattened dough round onto the pan. Cook for about 1-2 minutes on each side, or until the flatbread puffs up and develops golden-brown spots.
Remove the cooked flatbread from the pan and keep it warm. Repeat the process with the remaining dough portions.
*If you don’t have a flat surface to cook the flatbreads over the fire, make ahead and re-heat.
LOCAL LETTUCES WITH APPLES & CHARRED SCALLION DRESSING
8 CUPS LOCAL LETTUCES, WASHED AND DRIED
1 LARGE APPLE, THINLY SLICED
1 CUP DRAGONS TONGUE BEANS, BLANCHED AND CHILLED
EDIBLE FLOWERS (SUCH AS NASTURTIUMS, PANSIES, OR VIOLETS), FOR GARNISH
FOR THE CHARRED SCALLION DRESSING:
3-4 SCALLIONS, WHITE AND LIGHT GREEN PARTS
¼ CUP EXTRA VIRGIN OLIVE OIL
2 TABLESPOONS APPLE CIDER VINEGAR
1 TABLESPOON HONEY
SALT AND PEPPER, TO TASTE
Preheat a grill, stovetop grill pan, or fire grate to medium-high heat. Brush the scallions and beans with a little olive oil and place them on the grill. Cook for about 2-3 minutes on each side, or until charred and slightly softened.
Remove the scallions and beans from the grill and let them cool slightly. Chop the grilled scallions finely. Set aside the beans to cool.
In a small bowl, whisk together the chopped grilled scallions, extra virgin olive oil, apple cider vinegar, honey, salt, and pepper. Adjust the seasoning according to your taste. Set aside.
In a large salad bowl, arrange the washed and dried local lettuces. Scatter the thinly sliced apple over the lettuces.
Add the chilled dragon’s tongue beans to the salad. Just before serving, drizzle the charred scallion dressing over the salad. Toss gently to coat the ingredients with the dressing.
Garnish the salad with edible flowers, such as nasturtiums, pansies, or violets. These flowers add a pop of color and a delicate flavor to the dish. Serve the charred bean and apple salad immediately as a refreshing and vibrant appetizer or side dish. The combination of textures and flavors, along with the unique charred scallion dressing, will make this salad a delightful addition to your table.
SLOW ROASTED ROSEMARY CITRUS SALMON
2 TEASPOONS PAPRIKA
1 TEASPOON BROWN SUGAR
1/2 TEASPOON CUMIN
1/2 TEASPOON CINNAMON
1/2 TEASPOON GINGER
1/2 TEASPOON CHIPOTLE CHILI POWDER
1/2 TEASPOON CAYENNE PEPPER
1/2 TEASPOON GARLIC POWDER
1/2 TABLESPOON DRIED OREGANO
1 TEASPOON KOSHER SALT
1/4 TEASPOON GROUND BLACK PEPPER
1 12-OUNCE SALMON FILLET (PIN BONES REMOVED, SKIN ON)
2 LEMONS, SLICED
3-4 TABLESPOONS EXTRA VIRGIN OLIVE OIL
6 SPRIGS OF ROSEMARY
In a mixing bowl, combine the paprika, brown sugar, cumin, cinnamon, ginger, chipotle chili powder, cayenne pepper, garlic powder, dried oregano, kosher salt, and ground black pepper to create a flavorful spice blend. Place the 12-ounce salmon fillet skin side down and generously coat it with the spice blend, ensuring it's well seasoned.
Lay slices of two lemons over the seasoned salmon, and drizzle 3-4 tablespoons of extra virgin olive oil for added moisture and flavor. Create a fragrant bed for the salmon by arranging 6 sprigs of rosemary around and on top of the fish, infusing it with a delightful aroma.
Slow roast the salmon to perfection, preserving the harmonious blend of spices and citrus. You can do this by grilling the salmon over indirect heat, using a piece of tin foil underneath to prevent it from sticking.
Cook until the salmon is tender and flakes easily with a fork. The result is a mouthwatering dish with a perfect balance of spices and the refreshing essence of citrus.
GRILLED OYSTERS & CHILE-GARLIC HERB BUTTER, TOASTED BREADCRUMBS & A TOUCH OF HOT SAUCE
FRESH OYSTERS, SHUCKED AND IN THEIR SHELLS
1 CUP UNSALTED BUTTER
2 TABLESPOONS GARLIC
2 TABLESPOONS HOT SAUCE, WE LOVE CRYSTAL
CAYENNE, OPTIONAL
1 ANCHOVY FILET
GRATED PARMESAN CHEESE
1 LEMON, CUT IN HALF
HOT SAUCE, FOR SERVING
Cut the butter into 1-inch cubes and allow it to soften to room temperature. Mince the garlic, anchovy fillet, and then fold in to the butter with hot sauce and cayenne. Season the butter mixture with a pinch of salt, but be cautious as the oysters naturally have some salinity. Place this mixture in a ball jar and put in your cooler for when you are ready. This can be done at home before you leave for the beach and placed in a weck jar.
Place the shucked oysters, still in their shells, directly on the hot grill grate. Grill the oysters until you see the juices inside begin to steam and the edges of the oysters start to curl. This typically takes a few minutes.
Drizzle the oysters generously with the prepared garlic-chile butter mixture. Continue cooking the oysters until the butter is bubbling and the oysters are cooked through and firm.
Just before removing the oysters from the grill, sprinkle them with a generous amount of grated Parmesan cheese. The heat of the oysters will slightly melt the cheese, creating a savory and creamy topping.
Arrange the grilled oysters on a platter, preferably still on their half shells. Serve the oysters immediately, while they're hot off the grill. For those who enjoy an extra kick of heat, provide hot sauce on the side for drizzling over the oysters.
MUSSELS IN A WHITE WINE SAUCE
2 TABLESPOONS BUTTER
1 TABLESPOON OIL
2 SHALLOTS VERY FINELY CHOPPED
2 CLOVES OF GARLIC, CRUSHED
200ML WHITE WINE
2 POUNDS FRESH MUSSELS
250ML CREAM
1 TABLESPOON CHOPPED PARSLEY
In a medium-sized heavy-based pot, add the butter and olive oil and sauté the shallots until soft, about 3 minutes. Add the garlic and cook for about another minute but keep stirring to prevent the garlic from going brown. Add the white wine and then the mussels. Put the lid on the pot and steam until the shells are open.
Scoop the mussels out the pot with a slotted spoon and set aside. Discard any mussels that have not opened. Add the cream to the pan liquid and allow this to bubble over low heat until the sauce has reduced slightly, and the cream starts to thicken. Add half the parsley and then add the cooked mussels back in and toss around to reheat for a minute or two.
Sprinkle over the remaining parsley and serve immediately with the flatbread and a glass of wine.
