CANLIS SEATTLE RESERVATIONS RECIPES

CANLIS SALAD RECIPE - NYT COOKING

Canlis Salad Recipe - NYT Cooking image

Canlis, a longtime Seattle institution, floats high above Lake Union. A menu highlight is the Canlis salad, which is in some measure a basic steakhouse salad: chopped romaine with bacon and croutons and cherry tomatoes, all cloaked in a thick, lemony dressing that recalls Caesar (you all did love him once, and not without cause). But a strong scent of the Middle East flows through it as well, courtesy of the Canlis clan’s roots in Greece and Lebanon, with heaps of chopped mint and oregano mixed in with the greens. These combine with the bright, eggy taste of the dressing to elevate the entirety far beyond the confines of a salad to be eaten simply with meat and potatoes. A Canlis salad, properly prepared, is a revelation.

Provided by Sam Sifton

Total Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 heads of romaine, outer leaves discarded, chopped
4 bacon slices, chopped
1 cup cubed fresh Italian bread
1 egg
1/4 cup freshly squeezed lemon juice
1/2 cup olive oil
Kosher salt and black pepper
1/2 cup scallions, thinly sliced
3/4 cup fresh mint, roughly chopped
1 tablespoon fresh oregano leaves, roughly chopped
12 cherry tomatoes, halved
3/4 cup freshly grated Romano cheese

Steps:

Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.
Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside.
In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

Nutrition Facts : @context http//schema.org, Calories 386, UnsaturatedFatContent 22 grams, CarbohydrateContent 15 grams, FatContent 32 grams, FiberContent 7 grams, ProteinContent 13 grams, SaturatedFatContent 8 grams, SodiumContent 785 milligrams, SugarContent 4 grams, TransFatContent 0 grams

PETER CANLIS SHRIMP RECIPE - FOOD.COM

Peter Canlis Shrimp Recipe - Food.com image

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
12 large shrimp, about 16 per pound, peeled and deveined, shells reserved for shrimp butter, if using
1 teaspoon dried red pepper flakes (or more)
2 teaspoons chopped garlic
2 teaspoons freshly squeezed lime juice
1/4 cup dry vermouth
1/4 cup butter (shrimp butter, see note below)
mesclun, mixed young salad greens, for garnish

Steps:

HEAT THE OLIVE OIL in a large skillet over medium-high heat until hot and just beginning to smoke.
Add the shrimp and cook until lightly browned, about 2 minutes on each side, and then pour off any oil remaining in the pan.
Add, in this order, the red pepper flakes, garlic, lime juice, and vermouth, and then simmer to reduce the liquid by half, 1 to 2 minutes, shaking the pan gently.
Add the butter, take the pan from the heat, and swirl the pan to gently melt the butter and incorporate it into the pan juices.
SPOON THE SHRIMP and the butter sauce onto individual plates, garnish with a small mound of mesclun, and serve immediately.
NOTE: To make shrimp butter, melt 1/2 cup unsalted butter in a medium saucepan over medium heat, then add the shells from the shrimp and cook until the shrimp shells are deep red and the butter is quite aromatic, about 10 minutes. Strain the butter to remove the shells, and then chill. Keep the butter cold until just before adding it to the cooked shrimp.

Nutrition Facts : Calories 373, FatContent 37.3, SaturatedFatContent 16.6, CholesterolContent 124.8, SodiumContent 226.6, CarbohydrateContent 1.8, FiberContent 0.1, SugarContent 0.2, ProteinContent 9

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PETER CANLIS SHRIMP RECIPE - FOOD.COM

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims.
From food.com
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NOTE: To make shrimp butter, melt 1/2 cup unsalted butter in a medium saucepan over medium heat, then add the shells from the shrimp and cook until the shrimp shells are deep red and the butter is quite aromatic, about 10 minutes. Strain the butter to remove the shells, and then chill. Keep the butter cold until just before adding it to the cooked shrimp.

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NOTE: To make shrimp butter, melt 1/2 cup unsalted butter in a medium saucepan over medium heat, then add the shells from the shrimp and cook until the shrimp shells are deep red and the butter is quite aromatic, about 10 minutes. Strain the butter to remove the shells, and then chill. Keep the butter cold until just before adding it to the cooked shrimp.

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