King County: Butcher Shops, Meat Markets, and Fresh Seafood
After three years of living in the southwest region of Washington state, I relocated (for work) to the Seattle area. Not surprisingly, since this is a very urban metropolitan area with scattered farms on the fringes of suburbia, there are even fewer choices for fresh game meat and nearby butcher shops that can offer up meats and cuts that you just can't get at a Whole Foods or other specialty retail grocery store with a meat counter.
Here's what I have found so far:
Bill the Butcher
7990 Leary Way Northeast, Redmond, WA 98072?
(425) 636-8901
http://www.billthebutcher.com
Meat standards: Organic (No herbicides, pesticides, antibiotics, hormones or steroids; Fed with organic grass or grain that is not genetically modified), Natural (No herbicides, pesticides, antibiotics, hormones or steroids; No genetically modified feed. Humanely raised and harvested animals; Pastured and as local as possible.)
Meats: organic and natural beef, free range local poultry, natural pork, wild game (not specified on website), sausages
Other products: raw milk
Hours: Tu-Sun noon-7pm, closed Mondays
Other locations: Woodinville, Seattle (NE 45th St, E Madison St, and 34th Ave W)
Bob’s Quality Meats
4861 Rainier Avenue South Seattle, WA 98118
(206) 725-1221
http://www.bobsqualitymeats.com
Meat: beef, buffalo, lamb, poultry (chicken, turkey, game hen, eggs), oxtails
Whole animals: lamb, goat, rabbit, chicken, smoked turkey
Game meats: duck, venison (ground),
Dairy/Cheese: butter; American cheese, Swiss cheese, Boudin
Other specialty: pancetta, hard salami, beef jerky, oxtails, pork blood
Hours: M-F 9am-7pm, Sa 9am-5pm, closed Sundays
Don and Joe’s Meats (at Pikes Market)
85 Pike Street Seattle, WA 98101
(206) 682-7670
http://www.donandjoesmeats.com
Meats: sausages, beef, lamb, veal, offals
Seasonal meats: turkeys (fresh & smoked), duck, geese, pheasant, quail, rabbit
Hours: M-Sa 9am-6pm, closed Sundays
Fresh Sea Food
Pure Food Fish Market / Pike Place Market
Seattle, WA 98108
Local (Seattle Area): 206-622-5765
http://www.freshseafood.com
Seafood: salmon (fresh & smoked), halibut, crab, shrimp, lobster, squid, shellfish (clams, mussels, scallops), caviar, Columbia River white sturgeon, whole rainbow trout, whole golden trout, sushi grade ahi tuna
Steaks: Hawaiian mahi mahi, Hawaiian ahi tuna
Fillets: monk fish, ling cod, dover sole, pertrole sole, catfish, Alaskan black cod, Alaska true cod, Pacific red snapper, Chilean sea bass
Hours: Mo-Su 7am-9pm
University Seafood and Poultry (u-district)
1317 Northeast 47th Street Seattle, WA 98105
(206) 632-3900
http://www.universityseafoodandpoultry.com
Meats: poultry & eggs (duck, duckling, pheasant, quail, geese, game hens, turkeys)
Seafood (fresh): king salmon, steamer clams, live Maine lobsters, Pacific oysters, mussels, perch, halibut, sockeye salmon, etc)
Hours: M-F 930am-530pm, Sa 930am-5pm, closed Sundays
Misc: Free parking next to the 76 gas station
World Famous Pike Place Fish Market
86 Pike Street Seattle, WA 98101
(206) 682-7181
http://www.pikeplacefish.com
Seafood: salmon (fresh & smoked), white fish, Dungeness crab, live shellfish (Penn Cove clams, Manilla clams, Pacific oysters, mussels, Kumamoto oysters), fresh (but not alive) shellfish (Alaskan king crab, snow crab legs, shrimp, Alaskan spot prawns, sea scallops, bay scallops, smoked mussels)
Hours: mo-Sun 6am-6pm
Yeast-free, gluten-free pizza crust
Today is game night and for one of the appetizers we are making pizzas with Trader Joe's pizza dough. Two of the expected guests don't eat carbs and the third has been leaning towards a gluten-free diet, so this attempt at pizza blasphemy is for her.
I originally poured the batter into two 8" diameter springform pans but the liquid leaked out and onto the baking sheet that I had below it. I baked the remainder of the batter in a greased 8" x 8" pan. That came out much better. Although, square just seems square for a pizza crust. For the liquid part, rice or almond milk can be used entirely. I just use half rice milk and half-and-half for flavor. You can certainly make this dairy-free too.
Ingredients
2 eggs
1/2 c. organic rice flour
1/2 c. cornstarch
1/3 c. rice or almond milk
1/3 c. half and half
1 tsp each, dried basil, dried oregano, dried thyme
1 tsp kosher salt
olive oil or unsalted butter, to grease the baking pans
Directions
Preheat oven to 425 degrees F.
1. Whisk dry ingredients together: rice flour, cornstarch, salt, garlic powder, and herbs.
2. Whisk wet ingredients together: eggs, rice milk, half and half.
3. Gradually add dry ingredients to wet ingredients, gently whisking to combine until all the dry ingredients are incorporated.
4. Pour into prepared pans to about 1/4" depth. Bake for 10-15 minutes or until the top no longer looks runny. It will have the appearance of a dense crepe.
I originally poured the batter into two 8" diameter springform pans but the liquid leaked out and onto the baking sheet that I had below it. I baked the remainder of the batter in a greased 8" x 8" pan. That came out much better. Although, square just seems square for a pizza crust. For the liquid part, rice or almond milk can be used entirely. I just use half rice milk and half-and-half for flavor. You can certainly make this dairy-free too.
Ingredients
2 eggs
1/2 c. organic rice flour
1/2 c. cornstarch
1/3 c. rice or almond milk
1/3 c. half and half
1 tsp each, dried basil, dried oregano, dried thyme
1 tsp kosher salt
olive oil or unsalted butter, to grease the baking pans
Directions
Preheat oven to 425 degrees F.
1. Whisk dry ingredients together: rice flour, cornstarch, salt, garlic powder, and herbs.
2. Whisk wet ingredients together: eggs, rice milk, half and half.
3. Gradually add dry ingredients to wet ingredients, gently whisking to combine until all the dry ingredients are incorporated.
4. Pour into prepared pans to about 1/4" depth. Bake for 10-15 minutes or until the top no longer looks runny. It will have the appearance of a dense crepe.
Chilled Ginger-Watermelon Soup
I made palate cleanser appetizer for a House of Hsi dinner party (think formal meal prep and casual atmosphere). It relies entirely on the sweetness of the watermelon and the subtle heat of the ginger as the only ingredient flavorings. The peppermint mint leaves were just for garnish. There is no added sugar; mostly because watermelons are very sweet at the end of summer. Because the size of the bowls that were used held less than a cup of soup each, the portion sizing of this recipe is an estimate. If you have a water pitcher that can fit (covered) in the refrigerator, it'll make pouring this appetizer really easy.
Serves: 12+
Ingredients
One medium seedless watermelon, cut into chunks
36 watermelon balls, chilled
One 1" x 1/2" peeled fresh ginger root, grated with a ginger grater
2 fresh mint leaves per bowl (optional, as garnish)
Directions
1. In a large 5-quart bowl, use an immersion blender to blend the watermelon chunks, grated ginger, and ginger juice together. Transfer to a serving pitcher and chill for at least an hour before serving.
2. Using a melon baller, scoop out rounded balls of watermelon. Cover and chill in the refrigerator before serving.
3. To plate this, place three watermelon balls inside the soup bowl. Fill the bowl until the balls are barely covered by the soup. Garnish with mint leaves and serve.
Serves: 12+
Ingredients
One medium seedless watermelon, cut into chunks
36 watermelon balls, chilled
One 1" x 1/2" peeled fresh ginger root, grated with a ginger grater
2 fresh mint leaves per bowl (optional, as garnish)
Directions
1. In a large 5-quart bowl, use an immersion blender to blend the watermelon chunks, grated ginger, and ginger juice together. Transfer to a serving pitcher and chill for at least an hour before serving.
2. Using a melon baller, scoop out rounded balls of watermelon. Cover and chill in the refrigerator before serving.
3. To plate this, place three watermelon balls inside the soup bowl. Fill the bowl until the balls are barely covered by the soup. Garnish with mint leaves and serve.
Fresh summer fruits with goat cheese
I had a variety of fresh summer fruits to work with for this appetizer. On this dish are the following: goat cheese (plated first), 1 black fig halved, 1/4 green fig, slice of white nectarine, slice of yellow peach, strawberry slice, blueberries, and clover honey (drizzled last). The plating was totally random, but consistent across all 12 servings.
 |
| Fresh summer fruits with goat cheese and clover honey |
Apple Compote
This was made as part of a larger dessert, brown butter hazelnut cake (Smitten Kitchen recipe); which I had the opportunity of tasting at Trellis. This looks a lot like the process for apple sauce, except with a lot more water.
Ingredients
2 cups water
1/3 cup sugar
1/2 vanilla bean, split in half
1 tablespoon brandy
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Pinch salt
6 Gravenstein apples, peeled, cored, and diced
Directions
In a large saucepan, combine water, sugar, vanilla bean, brandy, spices and salt. Bring to a boil, about 5 minutes, until the sugar has dissolved. Add the apples and simmer for 20 minutes until the apples are tender. It's okay if the apples start to disintegrate upon cooling. Let mixture cool to room temperature and remove vanilla bean halves. The mixture will thicken slightly as it cools.
Makes 12 half-cup servings.
Ingredients
2 cups water
1/3 cup sugar
1/2 vanilla bean, split in half
1 tablespoon brandy
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Pinch salt
6 Gravenstein apples, peeled, cored, and diced
Directions
In a large saucepan, combine water, sugar, vanilla bean, brandy, spices and salt. Bring to a boil, about 5 minutes, until the sugar has dissolved. Add the apples and simmer for 20 minutes until the apples are tender. It's okay if the apples start to disintegrate upon cooling. Let mixture cool to room temperature and remove vanilla bean halves. The mixture will thicken slightly as it cools.
Makes 12 half-cup servings.
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