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Cold days, warm comfort | Food | The Scene
When the weather outside is frightful, more often than not, people will often turn to comfort food to warm their holiday spirits. These recipe remedies are provided by Bellevue restauranteurs who know a little something about comfort.
The Morning After Burger, from Tap House Grill
- 1 burger bun — buttered and toasted
- 1 burger patty (8 ounce.)
- 2 slices applewood smoked bacon
- 1 1/2 ounces of Gruyere Swiss cheese
- 3 ounces caramelized Cipollini onions
- 1 fried egg
- 1 ounce chipotle aioli
- 1/4 ounce baby arugula
Toast bun on grill top until golden brown; do not flip on top of bun. Season burger with salt and pepper and broil to 165 degrees. On bottom bun, spread the chipotle aioli and place the burger on top. Then add the arugula on top of the burger. Next add Gruyere cheese. Top with Cipollini onions and fried egg. Skewer with steak knife making sure not to break the yolk.
Chestnut Chicken, from the 520 Bar and Grill
- 1/2 cup ginger, minced
- 1/2 cup garlic, minced
- 2 cups teriyaki sauce
- 2 tablespoons sesame oil
- 1 cup sugar
- Romaine lettuce
Whisk the above ingredients together to combine until sugar dissolves. Cut chicken into cubes and marinate for at least two hours. Take one piece of chicken and wrap in a half piece of bacon along with one water chestnut. Then bake for approximately 14 minutes or until bacon is crispy. Remove from the oven and top with a teriyaki glaze and sesame seeds. Serve with a ramekin of hot Sriracha sauce and sweet Thai chili sauce.
Grilled Cheeses: Tap House Grill
South of the Border: Combine jalapeño juice (to taste) with real butter and spread evenly on artisan sourdough. Pile on 2-3 slices of cheddar cheese, fresh avocado slices and your choice of black bean salsa. Grill evenly on both sides until cheese is melted.
Triple Cheese: Spread bacon grease evenly on artisan sourdough, pile high with smoked gouda, cheddar and monterey jack cheeses, bacon bits and sautéed onions (sautee onions in olive olive oil, salt and pepper). Grill evenly on both sides until cheese is melted.
Caprese: Spread bacon grease evenly on artisan sourdough, pile high with dill havarti cheese, mozzarella cheese, fresh tomato, fresh basil slices, 3-4 slices of pancetta and drizzle with balsamic dressing. Grill evenly on both sides until cheese is melted.
The Poblano: Spread bacon grease evenly on artisan sourdough, pile high with pepper jack cheese, chipotle balsamic mayo (mix chipotle tobasco or chipotle flavoring with mayo and balsamic vinegar to taste), poblano peppers and grilled red onions. Grill evenly on both sides until cheese is melted.
Chocolate Mint Fondue, from The Melting Pot
- 12 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 4 ounces dark chocolate, finely chopped
- 3 tablespoons crème de menthe or mint chocolate liqueur
Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Add the liqueur and stir gently to combine. Keep fondue warm over low heat. Serves 4-6.