Top Catering Services in Tacoma, WA
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Pacific Grill
By Bobchao September 17, 2018
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Pacific Grill
By Bob chao September 11, 2018
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Pacific Grill
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Easy and Delicious Kung Pao Chicken Recipe
Kung Pao chicken is a classic Sichuan style dish. the dish is rumored to be named after Ding Baozhen, a late Qing Dynasty Offical. Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo, or palatial guardian. The name "Kung Pao" chicken is derived from this title. Ingredients: 2 lbs. chicken thighs, boneless, skinless, cut into cubes 1 1/2 Tbsp. dry Sherry 1 1/2 Tbsp. Cornstarch 3/4 Tsp. Salt 1/4 Tsp. White Pepper 5 Tbsp. Olive Oil (divided use) 6 Red Chile, Dried, Whole 1/2 C. Peanuts, Salted 1 1/2 C. Broccoli Florets 2 Garlic Cloves, minced 1 1/2 tsp. Ginger Root, minced 3 Green Onions, Sliced Cooking Sauce: 4 Tbsp. Soy Sauce 2 Tbsp. White Wine Vinegar 2 Tbsp. Dry Sherry 6 Tbsp. Chicken Broth 4 Tbsp. Sugar 2 Tbsp. Cornstarch Directions: In a bowl combine the sherry, cornstarch, salt, and white pepper. Add cubed chicken and stir to coat it. Stir in 1 Tbsp. of the oil. Set aside and let marinate for 15 minutes. Cooking Sauce: In a bowl combine soy sauce, white wine vinegar, sherry, chicken broth, sugar, and cornstarch. Set Aside. Heat wok or large sauté pan over medium heat. When pan is hot, add 1 Tbsp. of the oil. Add the red chilies and the peanuts. Cook, stirring, just until the chilies start to brown (be careful not to burn them). Remove from pan. Add 1 more Tbsp. of oil and sauté the broccoli until tender-crisp. Remove from pan. Add the remaining 2 Tbsp. of oil and raise the temperature of the heat to medium-high. Sauté the chicken cubes until golden brown. Add the garlic, ginger, and green onions. Sauté 1 minute longer. Return the broccoli, red chilies, and peanuts to the pan with the chicken. Stir in "cooking sauce" and cook until sauce boils and thickens. Remove from heat, serve over white rice.Download Recipe Here ...read more
By Chef Anna Cooks! October 05, 2011
Crudo of Scallops
A really popular dish that you are seeing popping up all over the United States on menus right now is crudo. Italian for raw—crudo is a fusion dish —similar to Japanese sashimi, but with Italian/Mediterranean flavors instead of Japanese. Recently I showed you a crudo of raw ahi tuna with Summer black truffles. Today we are featuring a crudo of thinly sliced raw scallops with extra-virgin olive oil, lime juice, cracked pepper, slivered mint & cilantro—and sprinkled with vanilla salt. [Sea salt that has been infused with a scraped Tahitian vanilla pod]. The unusual combination of flavors against the buttery richness of the raw scallops is delicious. Like our flatbreads, the crudo changes frequently, so this particular version may not be on the menu the next time you visit Pacific Grill. ...read more
By Pacific Grill September 23, 2009
Cherry Love
I get excited when Bing cherries come into season heralding the start of summer. My Great Grandmother Cassidy lived in a beautiful antebellum-style home near the state capitol in Olympia. The front yard was dominated by a gigantic Bing cherry tree. As children we used to go visit Grandma Cassidy and I couldn't wait to climb the stairs to the grand second level porch, and reach out and pick some juicy black-red cherries. My brothers and I would try and see who could spit the pits the farthest off the balcony towards the street below. Sadly, after Grandma sold the property to the state, her beautiful mansion was torn down--along with that huge Bing cherry tree, to make room for more state government buildings. Several years ago when I was chef of this beautiful restaurant Rix in Santa Monica CA, we came up with a great summer-y salad using Bing cherries--and we named it "Cherry Love". The salad is on our menu now, and is very popular with our guests. It consists of baby spinach leaves, feta cheese, sweet Walla Walla onions, roasted pistachio nuts, and a vinaigrette that we make from the cherries. ...read more
By Pacific Grill September 23, 2009