Over the past few weeks I have been indulging in just about anything and everything that my brother’s heart has desired, before he shipped off to Marine boot camp. One of the meals that was on his “pre-boot camp bucket list” was to have a large seafood feast with friends and a few family members. Living in Seattle, we have so many amazing places to purchase seafood, but my favorite, no matter how crowded and tourist filled it might be, is Pike Place Market. Weaving in and out of people with cell phones, selfie sticks and absolutely no concept for personal space, we made our way to two of our favorite spots; Sosio’s Produce and Pure Food Fish Market both of which are located at the heart of Pike Place and always provide incredible produce as well as some of the freshest fish I have ever tasted. If you step inside the initial group of people you will find that the inside of the stalls aren’t nearly as crowded and you are able to move around much better. Their employees are some of the most helpful and kind people who are so enthusiastic about their jobs that it makes grocery shopping, especially for a large event, a fun experience.
We purchased clams, mussels, scallops, oysters, lobster, fresh dungeness crab and prawns; each ready to be prepared in a way that only enhanced their natural flavors. As for the produce, we were able to purchase some of the most beautiful berries, peaches, corn, lemons, tomatoes, garlic and peppers to name a few. When selecting these various pieces of produce, it was incredible how vibrant, full and fresh everything was; one of my many favorite parts of shopping at the market. I made a version of a corn salad that we had tasted at an event a few years back. I have included the recipe below!
With the table set with a red and white gingham tablecloth and brown butcher paper as a runner down the middle, we all gathered around to eat, drink and celebrate everything life has to offer. The food was phenomenal and couldn’t have been more fresh. The wine we paired with it, Nickel & Nickel Chardonnay, 2013 Novelty Hill Sauvignon Blanc and Orin Swift 2012 Papillon Red Blend complemented the fresh seafood that lined our table. After many many laughs, overly full stomachs and seafood shells piled high in the middle, we topped the night off under the lights with a peach and a blackberry galette which was paired with a 2005 Statement Colheita Porto. It was the perfect night with the most incredible food, memories and laughs, which will last our family and friends a lifetime. Best of luck to my brother Blair as he starts his journey to become a Marine – we are so proud of you!!
- 5 stalks of sweet corn
- 1 red pepper
- 3 cloves of minced garlic
- ¼ C Olive Oil
- 2 t cumin
- 1 t red pepper flakes
- ½ t chili powder
- Salt and Pepper to taste
- ¼ C chopped cilantro (optional)
- ¾ C grated Parmesan cheese (optional)
- Grill off the corn until you see char marks on all sides (be careful not to over char) - if you don’t have a grill, the corn can easily be boiled
- While the corn is cooling, chop the red pepper into ½ inch squares
- After the corn cools slightly, cut down each side to remove the kernels from the stalk
- Once all of the corn is cut, put the kernels in a pan on the stove and add in the olive oil, garlic, red pepper, chili powder, cumin, red pepper flakes, salt and pepper
- Let the corn cook for about 10 minutes so all of the flavors can infuse
- After 15 minutes, add in the cilantro and allow to cook for about 5 more minutes
- Remove from the heat and dish into your serving bowl
- If desired, add in the Parmesan cheese at this time
- Serve either warm or at room temperature and enjoy!