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COOKING WITH CHEF JOHN HOWIE: MUSHROOM CRUSTED HALIBUT BAKED ON A CEDAR PLANK

If you’re mad about mushrooms, and a nice block of fresh fish is your idea of a healthy and gratifying dinner, then this recipe is certainly going to go on top of your must-try list. An intense porcini rub crusting the fish with a side of porcini-suffused crimini mushrooms. Mushrooms on mushrooms. How many more delicious…

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COOKING WITH CHEF JOHN HOWIE: PAN SEARED TILAPIA WITH A PERKY QUINOA SALAD

Another seafood special from Chef John Howie that makes home-cooking a veritable gourmet experience. This is a fun, whimsical recipe with pan-seared tilapia – a mild, white fish – accompanied with a quinoa salad that has the lively taste and flavor of a Greek salad. With spring coming along to open the doors for summer,…

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COOKING WITH CHEF JOHN HOWIE: AHI TRUFFLE POKE

“It’s sort of like a poke, and a little bit like a tartare,” says Chef John Howie about this Hawaii-inspired raw fish salad, elevated to a high place of intense sensual flavor with the inclusion of fresh black truffles. If you get your hands on some black truffles – and at $600-$800 a pound, they…

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COOKING WITH CHEF JOHN HOWIE: WHISKEY GLAZED SALMON

In the Pacific Northwest, we are known for our salmon. From Chinook salmon to Koho to Sockeye – if you’re a salmon fan (and who isn’t!) you’ve got Seattle’s seafood king, Chef John Howie right here, sharing one of his PNW signature recipes: Whiskey Glazed Salmon. “For this recipe, I am working with a beautiful…

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COOKING WITH CHEF JOHN HOWIE: CLAM LINGUINI

“In Washington state, we’ve got some wonderful saltwater manila clams or butter clams as people often call them, and they’re the star of this simple, fabulously aromatic, seafood dish,” says Chef John Howie. “I will also be adding some sea clam meat to fortify the pasta and make it really yummy.” Then there are Roma…

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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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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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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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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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