Archive for January 2017

COOKING WITH CHEF JOHN HOWIE: SESAME AND PEPPERCORN CRUSTED AHI TUNA

This crusted Ahi tuna recipe is a food legend that was born in Chef John Howie’s kitchen at Seattle’s upscale Seastar Restaurant And Raw Bar. The fresh bricks of Ahi, seared perfectly on the outside, are finished off with some wasabi cream and a ginger-soy reduction. (Watch how Chef Howie swiftly `draws the lines out’…

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HOW TO EAT WELL AT A FREE HOTEL BREAKFAST BUFFET WITHOUT EMBARRASSING YOURSELF

Mediocrity can be manipulated. Hotel breakfast buffets most certainly can be revived and upgraded if you approach the spread with optimism, originality and some careful pre-planning. After all, nobody serves you such an extensive selection of breakfast foods at home – oh, wait, nobody serves you at home! – and even if the congealed scrambled…

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COOKING WITH CHEF JOHN HOWIE: OVEN-BAKED PORK CHOPS ON CEDAR PLANK

Another fabulously simple plank cooking recipe by Plank Cooking guru Chef John Howie. This time, if anything, the recipe is even easier. You lay out some seasoned pork chops and red potatoes on the cedar plank, and the aromatic wood does its thing, flavoring the food while it cooks in the oven. “You simply cannot…

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CHEF JOHN HOWIE ANSWERS: CAN WOOD PLANKS BE REUSED FOR COOKING?

This is a question I’m asked very often by patrons who come to my restaurants in Seattle WA, to experience the woody flavors of food prepared in this authentic Pacific Northwest style. If they try plank cooking at home, can they reuse the planks? The short answer is yes. Depending on the state of the…

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COOKING WITH CHEF JOHN HOWIE: GRILLED SALMON PASTA SALAD

Salmon is one of the most versatile ocean fishes out there –  grill it, bake it, sautée it, sandwich it, and there will still be ways left to enjoy a hunk of this fabulously flavorful, orangey-pink meat. Because of the density of its meat, salmon can hold up to heavier sauces and cooking methods better…

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CHILI CON CARNE: COOK IT TEXAN `CHILI QUEEN’ STYLE, OR DON’T COOK IT AT ALL

Mexicans refuse to own up to chili. Same way the Japanese deny having anything to do with California sushi rolls. It was yet another mysterious dish that emerged from the melting pot of immigrant cultures in United States, and therefore can only be identified as American. Or Tex-Mex, if you’ll pardon the expression. San Antonio,…

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John Howie Steak Named ‘Best Place For A Steak In Bellevue’

  Since the beginning, John Howie Steak has strived to create a memorable once-in-a-lifetime experience for our guests. Whether you are a steak connoisseur or you just enjoy quality food, we have always wanted you to feel welcomed and cared for while dining with us. Because to your votes and feedback, John Howie Steak ranked Number…

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COOKING WITH CHEF JOHN HOWIE: DUNGENESS CRAB AND SWEET CORN BISQUE

What could possibly be more comforting in cold, January weather than a smooth, creamy, seafoody bisque? One of Chef John Howie’s favorite recipes straight out of his cookbook Passion & Palate, this soup is seeped in the Pacific Northwestern aroma of fresh dungeness crab, texturized with pureed sweet corn. “The only thing better than bisque…

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