Geo duck best rcip ever how to#
Geo duck best rcip ever download#

There was one seat at the sushi bar that day. The joint was nothing special-a small space with a dozen or so bistro tables, a few booths along the walls, and half a dozen bar stools at the sushi bar. Next to a Wal-Mart? Hmm.īut it was the chef that made the place, not the location, she insisted. I was familiar with the area and it didn’t strike me as the place for good sushi. In fact, I remember being dubious when my friend Belen told me about Sushi Tomi. I was eating lunch in Sushi Tomi, a sushi bar with a very good reputation, but not so good location. The first time I saw geoduck was in 2006. And according to Smithsonian, the name geoduck comes from the Nisqually Indian gweduc, which means “dig deep.” The geoduck clam uses its tiny foot to burrow into the seafloor and sand as it grows. What is a gooey duck? And why is it pronounced gooey duck (GOO-ee duhk) when it’s spelled g-e-o-duck?

Geo duck best rcip ever download#

Listen here or download on iTunes or Google Play. Used with permission of Storey Publishing.On today’s episode, I’m tackling G is for Geoduck and Grouper. Let marinate for about 5 minutes, then and arrange the clam mixture on a plate and serve immediately.Įxcerpted from Dishing Up® Washington © Jess Thomson. Mix the clam, celery, lime juice, jalapenos, radishes, chives, and oil together in a bowl, and salt and pepper to taste.

Geo duck best rcip ever how to#

Geoduck clams, also known as king clams, are a bit intimidating with their giant, meaty siphons-ask your fishmonger how to clean them.ġ geoduck clam, cleaned, split lengthwise and sliced diagonally as thin as possibleĤ small ribs celery, cut diagonally as thin as possibleĢ jalapeños, seeded and diced as small as possibleĨ red radishes, diced as small as possibleĢ tablespoons finely chopped fresh chives chives, shaved thin True to Seattle chef and restaurateur Ethan Stowell’s style, this gorgeous appetizer is almost painfully simple, relying on bright, fresh flavors and perfect ingredients instead of complicated cooking techniques. Oh, and here’s Ethan Stowell’s recipe: Geoduck Crudo with Celery, Lime, Chiles, and Radish Because that’s one of the recipes featured in the book. Oh, and guess what? He’s doing a demo Monday night at Book Larder, with author Jess Thomson (who wrote the quick-and-easy recipes for our January Noodle issue, on newsstands now!), showcasing recipes from her Dishing Up Washington cookbook. Ethan Stowell made quite a splash serving a geoduck crudo when Anchovies & Olives opened in 2009. There’s one Seattle chef who’s been on the geoduck bandwagon for years. It’s now retailing for $30 a pound, as much of the harvest heads to Asia.īut wait. One reason that clam is probably not a bigger star on menus is that the price has gone way up as the supplies have dwindled. I while I do appreciate and admire the crunch of geoduck sashimi, but I wanted something more elaborate. How do they do it? Can I do it at home? Yes, but it’s not likely to taste as magnificent as this bowl of giant clam perfection.Ī few days later, I’m still dreaming about it, so I asked Oyster Bill: What Seattle restaurants are serving geoduck these days? He sent me a list, and it’s mostly sushi places such as Sushi Kappo Tamura. There are no words spoken, only quiet murmurs of wonder and joy. The geoduck stands in for the noodles in this classic Italian dish and oh my. Shortly after that daring demo, we’re served a bowl of vongole, only there is no pasta. Finally, something I feel comfortable talking about.Īnd then, one of the chefs fires up a blowtorch! He’s searing the siphon of the geoduck, to make it easy to pull off the membrane without blanching the clam in boiling water. When we finish up the tour with time in the kitchen area, there’s a sense of relief. The big brains laboring at this operation just blows my mind.

So, here we were, getting a tour of this place filled with lasers that can cut through granite like it’s butter and 3-D printing machines and another laser designed to zap the wings off female mosquitoes.