Tater tot poutine and seafood dip – 2 menu items perfect for your Seattle Kraken watch party


The puck has finally fallen in Seattle, and the Kraken is already making an impact as the coolest new pro team in town. Whether you’re a seasoned hockey expert or a newbie to the scene, here’s a look at hockey culture and hockey-related activities in Seattle.

Kraken Mania is coming to Seattle

Professional hockey is in Seattle! It’s been a long time coming, and it’s finally here. I’m pretty excited about it, even though I’ve only been to one hockey game in my life. I love any type of event that people can rally around – and it gives me the opportunity to throw a party.

The two recipes I’m sharing with you here are the perfect appetizers to enjoy on your next Kraken party. A special surf and turf, really something for everyone. I love to take the food that I love and elevate it to something magical. This is what awaits you with this poutine with ribs and a seafood dip.

I remember the first time I ate poutine. It was a freezing cold night in Whistler, BC, and we stopped at a food stall on our way back from a bar. A friend of mine told me I had to try it, and I’m so glad the idea of ​​the sauce on fries didn’t scare me, as it easily became one of my favorite dishes in that time. If I see it on a menu, I always order it. I love seeing people revolve around traditional Canadian delicacy. From vegetarian poutine to traditional poutine to seafood poutine, I have literally tried everything.

I present to you a short rib tater tot poutine. Short ribs are one of my favorite cuts of meat. So delicious and flavorful, they melt in your mouth. However, they can be a bit pricey, so a chuck roast would work fine here as well. Why tater tots, you ask? Well that’s because I’m very picky about fries. They must be fried to perfection. They can’t be soggy, dry or too crunchy. The best way to make French fries is to use a deep fryer, and since I wanted to create a recipe that anyone could make regardless of the equipment, I opted for tater tots. For some reason, toddlers always turn out great in the oven, and they ended up being the perfect container for this short rib poutine.

Now let’s talk about this seafood dip. I love a crab dip, and it’s also something I order almost every time I see it on the menu. I thought this was fine because Seattle is a seafood city. It assembles quite easily and you can really use whatever seafood you want. I happen to love the combination of shrimp and crab. Serve it with crostini, pita chips or regular chips. This dip is sure to please the masses!

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Short Rib Tater Tot Poutine

Total time: 3 hours

Yield: 8 servings

Pair well-seasoned and tender ribs with tater tots for a short-rib poutine, and serve it to your guests at your next Kraken Watch party.  Taters replace the more traditional fries in poutine because it's easier to prepare them properly at home.  Who wants to fry French fries, right?  (Danie Baker / Special for the Seattle Times)


INGREDIENTS

  • 1 pound ribs with bone in the English style
  • ½ cup of flour
  • 2 teaspoons of salt
  • ½ teaspoon of pepper
  • ½ teaspoon of cumin
  • ¼ teaspoon of chili
  • ½ teaspoon garlic powder
  • ½ teaspoon of paprika
  • 1 teaspoon of thyme
  • teaspoon of red pepper flakes
  • 1 medium onion, halved and sliced
  • 3 tablespoons of cooking oil
  • 2 tablespoons of butter
  • 1 teaspoon of Worcestershire sauce
  • 4 cups of beef broth
  • ½ cup of cheese curds
  • 1 packet of frozen tater tots
  • ½ teaspoon of salt
  • 1 teaspoon of paprika
  • Parsley for garnish

NOT:

  1. Pat the ends of the ribs with a paper towel to make sure they are dry. Put aside.
  2. Preheat the oven to 350 degrees.
  3. In a shallow bowl or plate, add the flour, 2 teaspoons of salt and pepper, cumin, allspice, garlic powder and paprika as prescribed. Also add ½ teaspoon of thyme. Whisk to combine.
  4. Coat the ribs with the flour mixture on all sides.
  5. Heat a large Dutch oven or heavy-bottomed saucepan over medium heat. Add 2 tablespoons of cooking oil.
  6. Add the ribs, searing each side until a crust forms. It should take about 2-3 minutes per side. (To note: The ribs have been grasped when they easily come off the pan. During baking, a delicious brown crust will form; once the crust forms, the short ribs can easily be turned over to the next side.)
  7. Once the ribs are golden on all sides, remove them from the pan and set them aside on a plate.
  8. Add the butter to the pan, along with the remaining ½ teaspoon of thyme and red pepper flakes. Bloom until fragrant for 1 to 2 minutes.
  9. Add the onions and Worcestershire sauce and cook until slightly softened.
  10. Return the ribs to the pan and add the beef broth.
  11. Cover with the lid and place in a preheated oven for 2 to 2 ½ hours, until the meat is tender and falls off the bone.
  12. Once the ribs are cooked, remove them from the oven. Return to the heat over medium-low heat, uncovered. Stirring occasionally, the sauce will begin to reduce.
  13. Remove the bones and shred the short ribs.
  14. In a medium bowl, add the tater tots, salt, paprika and 1 tablespoon of cooking oil. Toss to coat.
  15. Add to a baking dish lined with parchment paper and bake at 350 degrees for 20 minutes, until crispy.
  16. In a large cast iron skillet or 9 x 13 inch baking dish, add the tater tots to the bottom, sprinkle with half the cheese curds, pour the short rib sauce on top and top with the remaining cheese. grains.
  17. Turn on the broiler oven. Add the poutine to the oven and cook until the cheese curds are melted, about 2 minutes (watch to make sure it does not burn; each oven is different).
  18. Garnish with a garnish of parsley and serve hot!

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Seafood Dip

Total time: 1 hour

Yield: 4 servings

Pair your seafood dip with the dips of your choice for this heartwarming Seattle seafood and cheese dip.  Hot and crispy crostini work great!  (Danie Baker / Special for the Seattle Times)


INGREDIENTS:

  • ½ pound of chopped crabmeat
  • 1 pound of raw shrimp (not previously cooked)
  • 1½ teaspoons Cajun seasoning
  • 1 teaspoon of thyme
  • 1 teaspoon of dill
  • teaspoon of red pepper flakes
  • ½ medium onion, diced
  • 1 teaspoon of butter
  • ½ teaspoon of salt
  • teaspoon of pepper
  • Juice of 1 lemon
  • 1 cup grated sharp cheddar cheese
  • 8 ounces of cream cheese
  • 3 tablespoons of sour cream
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of parsley

NOT:

The succulent mix of shrimp and onions in this recipe forms the basis of this Seattle seafood dip.  (Danie Baker / Special for the Seattle Times)


  1. Preheat the oven to 350 degrees.
  2. In a medium skillet over medium heat, add the butter, thyme, red pepper flakes, dill and 1 teaspoon of Cajun seasoning. Sauté spices in butter until fragrant, about 2 minutes.
  3. Add the diced onion to the pan and cook, 3 minutes, until the onions are translucent.
  4. In a small bowl, add the shrimp, salt, pepper, the remaining ½ teaspoon of Cajun seasoning, the juice of ½ lemon and mix.
  5. Add the shrimp to the pan with the onion mixture; cook for about 2 minutes per side.
  6. Once cooked, the shrimp should be pink. Remove from the pan and cut into small pieces. Put aside.
  7. Rinse and dice the crab meat and remove all the shells. Put aside.
  8. In a medium bowl, add cream cheese, ¾ cup cheddar cheese, sour cream, mayonnaise, parsley, remaining lemon juice, shrimp, crab meat and onion mixture. Stir until combined.
  9. Add to a small (1.5 quart) baking dish and top with remaining cheese.
  10. Bake for 20 minutes or until bubbly.
  11. Serve with the dips of your choice.


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