Phrase by 'Tom Douglas'
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My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.
Author: Tom Douglas - American ChefWay , Skin , Hot , Fish
Money is like manure: if you don't spread it around, nothing grows.
Author: Tom Douglas - American ChefYou , Nothing , Money , Like
Sweet, delicious Dungeness crab is always a treat.
Author: Tom Douglas - American ChefAlways , Sweet , Treat , Crab
Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig.
Author: Tom Douglas - American ChefTime , Home , World , King
Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.
Author: Tom Douglas - American ChefSweet , Beer , White , Partner
My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.
Author: Tom Douglas - American ChefMore , Me , Friend , Fish
One of my favorite ways to eat albacore is tuna poke.
Author: Tom Douglas - American ChefEat , Favorite , Ways , Tuna
Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.
Author: Tom Douglas - American ChefMe , Talking , King , Stone
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.
Author: Tom Douglas - American ChefHoney , Mother , Island , Dressing
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