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Cataplana Mussels in Green Curry
Green curry brings a wonderful aroma to this striking seafood
dish.
Cedar Planked Salmon
Wood Stone's Pacific
Northwest location affords us what we believe to be the finest
salmon in the world. Ours comes from the ecologically sound
reefnet practices of
Lummi Island Wild
which gives us the best possible beginning
to a magnificent meal. Bake to a
tender pink in a Wood Stone oven, we think this salmon tastes
delicious when cooked to rare or medium rare.
Clams Cataplana
A cataplana is a Portuguese cooking vessel that looks a bit like
two copper woks joined by a hinge. Generally cataplanas are used
to steam clams and other seafood, the idea being that the lid
remains closed for the steaming process and can be opened at the
table for an impressive presentation. We found ours at the
The Spanish Table
in Seattle. Clams cataplana is meant to be eaten with your
fingers and shared amongst friends, so be prepared with a dry
side towel for your guests.
Clay Pot Mixed
Seafood
This cream-based seafood dish
is excellent on its own, or it can be served as a sauce over
pasta. We purchase our clay pots from
Uwajimaya, an Asian specialty market in Seattle. |
Oven Baked Spanish Paella
"Paella" translates to
mean "frying pan". It is a beautiful rice, meat and seafood dish
named for the large, flat, shallow pan it is baked and served in.
We find our paella pans at
The Spanish Table.
Served family style from one of our stone hearth ovens, this
dish is an artful--and delicious--centerpiece.
Seafood
Bisque
This bisque is the elegant base for our
Girard Pizza.
Add a pound of Dungeness crab or lobster for an even more
decadent result!
Spicy Shrimp
This recipe was designed as a topping for our
Spicy Shrimp Pizza,
however, it can be made to order for an appetizer or entrιe
as well. We love to serve this sizzling seafood dish over a
simple bed of rice.
Steamed Clams in Thyme Coconut Sauce
Wood Stone’s coastal
location in Bellingham, Washington is an ideal environment for
shellfish. Here in the Northwest, we enjoy
some of the freshest clams, oysters and mussels in the world.
This shellfish recipe calls upon the salty sweetness of the
manila clam, a tasty variety that is appreciated for its
colorful shell patterns and ease of opening upon being steamed.
Prepared in our ovens with fresh thyme and a creamy coconut milk
sauce, there are few dishes that better represent the region we
call home.
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