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Three Delicious Recipes to Celebrate Culinarians Day

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Food isn’t just something we consume to stay alive. We all enjoy the pleasure of flavors and appreciate how ingredients magically work together to make an amazing meal. So of course, there is a day to celebrate it!

July 25th marks Culinarians Day, a day to thank the people in our lives who have a talent for cooking and keeping us full. Maybe it’s a parent, maybe a sibling, a spouse or, maybe it’s the chef at your favorite, local Ivar’s.

No matter who the culinarian close to you is, why not turn the tables and spoil them for a change? Here are three recipes ideas to help you whip up a special ‘thank you’ meal.

Where do we start? With the appetizer, of course!

Sweet Grape Tomato Bruschetta

Beginning a meal doesn’t get any better than this!

Serves 4 

Sweet little Yakima onions, tomatoes, roasted garlic and basil piled onto grilled bread and served with a slice of Parmesan. Beautiful.

What you’ll need:

  • 1 cold 12-ounce bottle of your favorite high-quality local beer, such as a Running Rainier*
  • 4 cloves garlic, unpeeled
  • 1-pint grape or cherry tomatoes, coarsely chopped
  • 1 tbsp extra-virgin olive oil
  • 1 ½ tsp unseasoned rice vinegar
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 5 fresh basil leaves
  • 16, ½ inch-thick diagonal slices
  • Italian bread, brushed with olive oil, grilled or toasted
  • 1 c mixed baby greens
  • 16 curls Parmesan, cut with a vegetable peeler

*The beer is actually optional, but will make the cooking more fun 

Instructions:

Preheat grill to medium, around 350 degrees F. Wrap the garlic in a double layer of heavy-duty aluminum foil and seal tightly. Place on the grill and roast for 1 hour. Remove from the grill, carefully open the packet and let the garlic cool. When it’s cool enough to handle, squeeze the garlic from the peel.

Meanwhile, in a medium bowl, stir together the tomatoes, oil, vinegar, salt, and pepper. Then, stir in the garlic. Tightly cover the mixture and refrigerate, for at least 4 hours before serving. After mixture has cooled, finely shred the basil and stir it into the tomato mixture; adjust the seasoning to your taste. Top each slice of bread with a pinch of greens, 1 tbsp of the tomato mixture and a Parmesan curl. Serve.

 

Seafood Rub

After the appetizer, it’s time for more food. Naturally, we’re going to suggest seafood as the center of your plate. Plus, we’re adding in a rub to kick things up a notch. Rubs are versatile, enhance flavor profiles and can be made ahead of time, and are less messy than their marinade counterparts. Here’s a recipe for a rub that we love.  

BBQ Spice Rub

Absolutely delicious when applied to shrimp!

Yield: 2 Cups

What you’ll need:

  • 2 tbsp black pepper
  • 2 tbsp celery seeds
  • 1 tbsp cayenne pepper
  • 1 tbsp dry thyme
  • 1 tbsp dry marjoram
  • ¹/³ c paprika
  • 1 tbsp salt
  • ½ c mustard powder
  • ½ c brown sugar
  • 24 shrimp, 16-20 per pound, peeled and deveined

Instructions:

In a bowl, combine all spices together and be sure brown sugar is thoroughly mixed so there are no clumps. When applying to your shrimp, consider lightly rubbing spice into the flesh, by hand. For a slightly heavier “crust,” roll it directly into the spice mix and pack it onto the flesh; let sit for 10-15 minutes so it really penetrates the flesh. Before grilling, preheat to medium/medium-high. Spray or brush grill lightly with oil. When grill is to temperature, lightly shake shrimp of any residual rub before laying on grate. Grill shrimp for approximately 3 to 4 minutes per side and it’s done when the flesh is more white than transparent. Note:  due to the caramelization of the sugars in the rub, consider grilling shrimp in a fish basket.

Dessert

You’re bound to impress your culinarian friend with this! 

No meal is complete unless it’s topped with dessert, and no dessert is topped like this one. Made with white chocolate, dark chocolate, and cocoa powder, our triple-threat chocolate chip cookies are the world’s best, we’re pretty sure. Staring down the handle of a clam gun, though, we’ll admit they’re even better piled with ice cream, caramel sauce, chocolate sauce, cherries, and toasted hazelnuts. We use Snoqualmie Ice Cream, a favorite local brand.

Triple Chocolate Cookie Sundae

Serves 6

What You’ll Need:

  • ½ cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¹/³ cup plus 1 tablespoon sugar
  • ¹/³ cup plus 1 tablespoon packed light brown sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ½ cup white chocolate chips
  • ½ cup semisweet chocolate chips
  • ½ cup store-bought chocolate sauce
  • ½ cup store-bought caramel sauce
  • 3 cups vanilla ice cream
  • 2 cups heavy cream, whipped
  • 18 maraschino cherries
  • 6 tablespoons chopped toasted hazelnuts
  • Confectioners’ sugar, for dusting

Cookie Instructions:

To make the cookies, position a rack in the middle of the oven and another in the lower third. Preheat the oven to 350 degrees F and butter two large baking sheets. Then in a small bowl, whisk together the flour, cocoa, baking soda, and salt. With an electric mixer (or in a stand mixer fitted with the paddle attachment) on medium-high speed in a deep, large bowl, beat the ½ cup butter, sugar, and brown sugar until light and fluffy. Then beat in the egg and vanilla until smooth and blended. Reduce the speed to low and add the flour mixture, beating just until blended. With a rubber spatula, stir in both types of chips. Form 12 cookies, using a scant 3 tablespoons for each. Place them on the baking sheets, flatten slightly, and bake for 15 minutes, rotating the pans halfway through. Cool the cookies on the pan for 2 minutes, then transfer with a wide metal spatula to wire racks to cool completely.

Sundae Instructions:

To make the sundaes, lay out 6 dinner plates and drizzle each with both sauces. Top each with a cookie, add a ½-cup scoop of ice cream, then another cookie, and top with about 1⁄3 cup whipped cream. Drizzle the tops with chocolate and caramel sauces, top each sundae with 3 cherries, sprinkle with a tablespoon of hazelnuts, dust with confectioners’ sugar, and serve immediately. 

And don’t forget to hug your favorite Culinarian when it’s over.