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Lemongrass Chicken Pad Thai

Everyone loves Chicken Pad Thai, Thailand’s deliciously spicy noodle dish. The noodles used are rice sticks, which, besides being delightfully chewy, are gluten-free (for those allergic to it) and “cooked” simply by soaking. My version is easier to make than many others — I’ve eliminated the traditional tamarind, which is hard to find and fussy... {...}

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Seafood Chile Relleno’s

Seattle’s Best Ingredients: For the stuffing: 1 tablespoon canola oil 1 small white Spanish onion, chopped 2 cloves garlic, minced 6 ounces shrimp, peeled, deveined, and chopped 6 ounces calamari, chopped 6 ounces bay scallops, or larger sea scallops, cut into small pieces 1/2 cup chopped cilantro 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper... {...}

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Deviled Olympic Oysters

Ingredients: 1 pint oysters Hoods Canals best, smalls or 8 small oysters in shell, schucked. 1/4 cup butter 1/4 cup flour 1 cup milk 1 egg yolk 1/2 tablespoon chopped parsley 1/2 teaspoon salt Pinch of cayenne 1 teaspoon lemon juice Cracker crumbs as needed, potato chips, or seasoned bread crumbs Salt and Pepper to... {...}

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