We’re counting down the Christmas shopping season here at seattlemag.com with an editors’ picks gift guide. Check back daily to find out our must-have items this holiday season. Today’s find: a chicken purse!
Editors’ Gift Pick: Chicken Purse at David Barton
Seattle magazine readers receive 20% discount on dinner at the Art Institute of Seattle's Portfolio restaurant.
Do you know what kind of wine to serve with your holiday dinners this season (or what kind to serve with any dinner)? If you’re like most people, you know your favorite wines, but you’re not so confident about pairing them with your favorite foods.
Our Best Restaurants 2010 ballot is online now. Vote for everything from your favorite pizzeria to pie shop and let us know your picks for the best in Seattle dining.
CLICK HERE TO FILL OUT THE SEATTLE MAG BEST RESTAURANTS 2010 READERS' CHOICE BALLOT.
Wow, Thanksgiving was rough! I tried very, very hard to stick to my guns and, overall, I'm proud that I didn't fall completely off the wagon. I allowed myself little treats over the holiday like a sliver of pumpkin pie, a cookie, and a few bites of amazingly buttery mashed potatoes. I tried to keep my portions of everything else small and tried (kind of) not to drink too much wine. I could have done better in that respect, but I upped my cardio to make up for it, severely punishing myself in the process.
Chinese Style Pork BellyChef Nathan Crave, Monsoon EastBellevue, Washington
3 TBL kosher salt1 TBL black pepper
Take 2lbs. pork belly and cut in halfSalt and pepper both sides, let sit over night if possible, for the salt to penetrate the meat
4 cups chicken stock1/2 cup oyster sauce1/2 cup soy sauce1/2 cup shao hsing (chinese coking wine)1 cup pineapple juice1.5 tbl. szechuan pepper corn3 ea. star anise
Thanksgiving Stuffing with Sweet Potatoes (serves 6)By Chester Gerl, Executive Chef, Matt’s In the MarketNight before Thanksgiving:•Roast 2 medium size sweet potatoes @ 350 for 2 hrs; cover and refrigerate overnight.
Thanksgiving Day:Remove sweet potatoes from refrigerator. Then…
Ingredients:•2 oz butter•1 large sweet onion•¼ bunch of thyme (leaves picked)•18 oz bread (Chef uses brioche from Macrina)•6 eggs
We've made it our mission to keep you up to date on all things related to the Twilight phenomenon. From how to visit Forks to coverage of local Twilight events -- we've got all the info you need to stay in the vampire loop in Seattle mag's Twilight Guide.
Editor's note: This week, we're giving you our Weekend Must List a day early so you can nail down the perfect Thanksgiving weekend itinerary.
FRIDAY, NOVMEBER 27Spaced Out: The Final Frontier in Album Coversvisual art
Pacific oyster and apple stuffingby chef Mark Fuller
1 lb day old bread, crust removed, cubed and dried in the oven at 250F6 oz fresh chorizo, cooked weight. Seek out a really good sausage maker or make it yourself.1 doz kumomoto oysters, shuck and reserve liquor
2oz unsalted butter4oz green apple, diced4oz yellow onion, diced2oz celery, diced
1oz flat leaf parsley, chopped½ oz thyme, chopped
Marination's spicy pork taco was crowned the nations "Best Food Cart in America" by Good Morning America this weekend. The award comes as no surprise to fans of the Korean-Hawaiian taco truck. Our staff has been gobbling down Marination's Kalua pork sliders and kalbi tacos since co-owners Kamala Saxton and Roz Edison started serving bites from their mobile menu five months ago.
B'stilla is a Moroccan dish traditionally made with squab (aka a pigeon that hasn't yet learned to fly). If you can't find squab, it's easily substituted with chicken thighs. Don't be tempted to substitute with breast meat - the extra fat in the thighs can handle the extra cooking in the oven. B'stilla is a wonderful alternative dish to make for a brunch, paired with a cheese platter, some sliced figs and a big thermos full of Moroccan mint tea.
Along with adding their chocolate hazelnut cupcake (made with Nutella, as all good things should be), the cupcake superstar Trophy Cupcakes are bringing back their Candied Yam cupcake through the end of November. Think a carrot cake type base with a big, toasty swirl of toasted marshmallowy goodness on top (yes, the same goodness that's on their famous S'mores cupcake). I am not a big marshmallow fan---but snarfed this down in no time. It's the handheld Thanksgiving dessert of the season.