Latest news with #Cajun-style
Eater
5 days ago
- Entertainment
- Eater
The Most Anticipated Restaurant Openings in Seattle for Summer 2025
When we look ahead to this summer of restaurant openings, there's something for everyone. For the meat lovers, Beast and Cleaver owner Kevin Smith is opening an English pub in Ballard that will be dishing out meat pies and sausage rolls. For Southern meat lovers, there's Jax Eat 'N Three, a takeout spot on Aurora. If you love Cajun-style seafood boils and hand-pulled noodles (a very particular type of person), there's the new Happy Crab on the Ballard waterfront. And if you love chocolate, Spinnaker in Fremont is set to unveil some rich new drinks. Here's our list of the most anticipated restaurants coming to Seattle this season: Where: 3509 Stone Way, in Fremont Who: Owner Kelly and Chris Van Arsdale You likely know about Spinnaker's chocolates — this craft bean-to-bar chocolate maker has been charming the city's tastemakers and appearing on local shelves for years. But did you know that the Arsdale brothers are opening a cafe inside their new Fremont chocolate factory? Expect drinks featuring Spinnaker's single-origin chocolate, plus the opportunity buy chocolates to take home and tour the factory. (The store and factory tours are already open; the cafe opens on the 28th.) Where: 5107 Ballard Avenue, in Ballard There's no great English food in Seattle. That's not according to us — that's according to London native Kevin Smith, who should know. Smith is the chef and butcher behind the acclaimed Beast and Cleaver, and his next project is a classic English pub with classic English pub food. Think sausage rolls, meat pies, Sunday roasts, various puddings, and Scotch eggs, all incorporating fat from freshly butchered animals. If you know Smith's work, you know these are all going to be executed with plenty of flair. Where: 7815 Aurora Avenue, in Green Lake Who: Owners Zach and Kali Lester Speaking of cuisines Seattle doesn't have much of, here's a rare-in-this-city of a Southern restaurant that isn't centered around barbecue. Jax Eat N Three (the name is a play on 'meat and three') features entrees like smoked chicken with Alabama white sauce (a horseradish-based sauce) and a bunch of veggie sides. For dessert, there'll be ice box cakes. Where: Fisherman's Terminal, in Interbay Who: Founders Seth and Zach Pacleb After years of bouncing around the Seattle restaurant scene and feeding farmers market customers at their Ramen and Tacos stand, the Pacleb brothers are launching a brick-and-mortar restaurant — with a little help from their friends. Pidgin Cooperative is one of Seattle's few worker-owned restaurants, meaning that employees can become member-owners (there are five so far, including the brothers). After a successful Kickstarter campaign, Pidgin is being built out in the former Highliner Public House and should open sometime this summer. The menu is still not set, but there will definitely be ramen, along with 'tavern/pub standards (fried chicken sandwich, smash burger, fish & chips) with our signature twist of prioritizing seasonal and hyper local ingredients,' according to a Pidgin spokesperson. Where: 6135 Seaview Ave, Seattle, WA 98107, in Ballard Lily Wu is the owner of Xi'an Noodles, which in the past decade has blossomed into a three-restaurant chain. She also owns Happy Crab, a restaurant in Auburn that combines hand-pulled noodles with Asian-Cajun seafood boils. Now Happy Crab is set to open a big flagship restaurant on the Ballard waterfront, right next to Ray's Boathouse. Sounds like the ideal way to close out summer. Where: 2336 Cherry Street in the Central District Who: Owner Tarik Abdullah This long-awaited restaurant is from chef Tarik Abdullah, who is maybe best known from his work with Feed the People, a community kitchen that has been providing food to those in need and training to young people for years. Amin will be a halal walk-up window serving flatbreads and small plates that draw on the rich melange of cultures Abdullah grew up among in South Seattle. See More: Coming Attractions Seattle Restaurant News
Yahoo
04-06-2025
- Business
- Yahoo
The McDonald's Snack Wrap Comeback Is Confirmed, and There's a Whole Website for It
McDonald's officially confirms the permanent return of the Snack Wrap starting July 10, featuring McCrispy Strips, shredded cheese, and lettuce in Spicy and Ranch varieties. A new promotional website, has been launched to celebrate the return with fan content, updates, and exclusive media. The relaunch follows a wave of competition in the chicken snack space, including Popeyes' recent wrap debut and Taco Bell's investment in crispy chicken months, nothing has filled the Snack Wrap-sized void in our foodie hearts. The Golden Arches has some fantastic news for your summer plans — all that yearning might soon be a thing of the past. The long-lost Snack Wrap makes a permanent return to menus on July 10, as the company reveals to Food & Wine. This savory, tortilla-wrapped delight is one of the most notable menu items that customers have loved and lost, and the Google search data backs it up. Here are all the juicy details: The new and improved Snack Wrap features the recently launched McCrispy Strips along with shredded cheese and lettuce. It's available in two flavors, Spicy and Ranch, and customers can order them individually or as part of a two-piece combo meal. 'It's back,' McDonald's USA president Joe Erlinger succinctly confirmed in the company announcement. McDonald's tease last December sparked a flurry of supportive comments on social media. This time around, McDonald's is rolling out the digital red carpet with a website solely dedicated to next month's release and those fan reactions. On the platform McDonald's is exploring every aspect of the viral menu item. McDonald's explains on its website, 'We dropped to highlight the bond fans have with the Snack Wrap. We're delivering engaging, iconic and never-before-seen content — continuously updated leading up to the official return of the Snack Wrap.' Related: Our 50 Best Chicken Recipes This may all be thanks to a little peer pressure from Cajun-style competitor Popeyes Louisiana Kitchen. The comfort food chain unveiled its own version of a tortilla-wrapped snack earlier this week, describing it as the "same legendary Louisiana flavor with a whole new twist.' While Popeyes' version offers a spicier take on the portable meal, the similarities certainly aren't lost on their marketing team. 'Glad we could make that happen,' the official Popeyes account teased on McDonald's Instagram announcement, signing off the comment with a winking emoji. While McDonald's version is a clear fast food classic, it reflects a broader industry trend toward dippable chicken snacks. Earlier this year, Taco Bell reinvested in crispy chicken with its version of Crispy Chicken Nuggets. In the coming years, the Yum! Brands-owned company aims to concentrate its strategy on the wider crispy chicken category. Other brands, like Burger King, have attempted to introduce the Snack Wrap in recent years — but nothing quite compares to the original. If you catch us with an extra pep in our step this afternoon, you know exactly who we have to thank. Read the original article on Food & Wine
The Star
02-06-2025
- Entertainment
- The Star
Welcome to 'Ombak Kitchen', it gives you the pleasure of having South-East Asian seafood cuisine in its own Asia way of eating-style
To catch everyone's attention, this restaurant tagline reads: 'Pakai tangan jer -- Just use your hands)". Interestingly, enough, it seems to the perfect motto for foodies when they visit the Ombak Kitchen restaurant. The well-liked and well-known restaurant first started in Bangsar and then opened up in Bukit Jelutong, Shah Alam and then Putrajaya. It has now moved to nearer to heart of Kuala Lumpur and aim to serenade the city folks with their seafood fare in Setapak (The Palette @ The Ark). Just sail through the restaurants premium cajun seafood galore for lunch or dinner, fit for any occasion and celebrations with your loved ones. And just like their motto just go through their food the South-East Asian way -- with your hands. In a previous interview with The Star -- Ombak Kitchen chief executive officer Sharita Loo said that the restaurant's concept aimed at offering families a place to get-together and eating without worrying about the mess they made. 'We want to make each visit fun, relaxing, enjoyable and satisfying for our customers,' said the 41-year-old entrepreneur. Indeed, just have fun and forget all else as you go through their interesting menus that offer different kind of crabs, prawns, octopus, calamari, mussels and many kind of sea food fare that is found in our region. "Explore a variety of our seafood offerings, from succulent crabs and luxurious Alaskan king crab to flavorful lobsters and more. "Whether it's lunch, dinner, or a special occasion like an anniversary or birthday, we can help create unforgettable memories for you family and friends in our cozy, rustic setting— without burning a hole in your pocket," said Setapak branch manager Muzamal Bakri. "For the perfect finale, treat yourself to Ombak Kitchen's Sweet Temptation — an irresistible ending to your seafood feast. We promise it will be a wholesome meal that you will not forget." By far, the aromatic Cajun-style dishes with a touch of Malay and Indian style setting with fresh seafood in a homely setting is wooing people to Ombak Kitchen in Setapak. It seems to a favourite in a very cosy setting in the heart of the city. Their speciality sauces including - Ombak Hot Cajun Sauce, Dark Chilli Chocolate Sauce and Creamy Lemon Butter Sauce - are available to go with the seafood offering that comes in three types -- mild, medium and very spicy. "I would like to add our sauces are our greatest speciality. It has been prepared by our chefs and the tastes are very unique. All our sauces are done by our chefs and this is what makes a very special offering for our diners," sais Muzamal. The restaurant's special seafood combo also offers very special treat for 2-3, 3-4 and also family fare groups. It delivers a superb mixture of all kind of seafood delicacies mixed with many types of vegetable fare with their own special choice of sauces. Just the perfect for a group outing. An irresistible seafood feast that foodies will surely savour. "At the end of the day, we just want our customers to enjoy the forget the food, forget their daily fares and go home happy and contended. It is a believe that has helped this chain to grow in our other outlets. "This restaurant here (in Setapak) opened up in September last year. Our chef and our workers are committed to this belief and we hope KL-ites in the centre of town will now enjoy our happy offerings and return to enjoy our hospitality time and again," added Muzamal. "We promise our customer it will be one-of-a kind eating experience and wholesome fare." Well in short this food chain is very committed in 'sharing happiness' with their food fare and it is now for the foodies to go and try their offerings that comes with reasonable pricing for all kind of occasions.
Boston Globe
11-03-2025
- General
- Boston Globe
Recipe: Sausages and lentils are humble ingredients that add up to big flavors in this hearty stew
Sausages and Lentils Sally Pasley Vargas for The Boston Globe Serves 4 A humble dish of sausages and lentils delivers a surprising amount of flavor with just a few ingredients. Tomato paste, smoked paprika, and a little vinegar merge with meaty sausages to create a dish for a weeknight supper or guests. There are many sausages in the market to choose from, made from either chicken or pork. If you're looking for chicken, you can find mild to spicy Italian sausages, sausages with feta, sausages with jalapenos. Pork offers just as many varieties: sweet or spicy Italian, Cajun-style andouille, even Irish bangers. Pick your favorite. Lentils here are green, which have a slightly peppery flavor and hold their shape better during than brown lentils. The dish is stewy and topped with soft breadcrumbs tossed with olive oil. Run the finished dish under the broiler briefly for an irresistibly crunchy crust. Don't forget crusty bread to soak up the juices. 6 fresh chicken or pork sausages (about 1 pound) 3 tablespoons olive oil 5 large shallots, peeled and quartered 4 carrots, cut into 1/2-inch-thick rounds 2 cloves garlic, thinly sliced 2 tablespoons tomato paste 1 rounded teaspoon smoked paprika Pinch of crushed red pepper, or more to taste 1¼ cups green lentils, rinsed in a strainer and drained 4 cups chicken stock 1 cup water 2 tablespoons sherry vinegar or white wine vinegar Salt, to taste 1 cup fresh white breadcrumbs 2 tablespoons chopped fresh parsley (for garnish) 1. Have on hand a large flameproof casserole, Dutch oven, or soup pot with a lid. 2. With the tip of a paring knife, prick each sausage in a few places. 3. Set the pan over medium-high heat. Heat 2 tablespoons of the oil. Add the sausages and cook, turning often with tongs, for 5 minutes, or until they are browned all over. Transfer to a plate. 4. Add the shallots and carrots to the pan. Cook, stirring occasionally, for 5 minutes, or until the vegetables are lightly browned in places. 5. Add the garlic, tomato paste, paprika, and red pepper. Cook, stirring constantly, for 2 minutes, or until the tomato paste darkens. 6. Stir in the lentils, stock, water, vinegar, and a generous pinch of salt. Place the sausages on top. Bring to a boil and set on the cover askew. Lower the heat to maintain a steady simmer. Simmer for 30 to 35 minutes, or until the lentils and vegetables are tender. 7. Meanwhile, in a small bowl, toss the breadcrumbs with the remaining 1 tablespoon olive oil. Set a rack in the center position of the oven and turn on the broiler. 8. Remove the pan from the heat. Sprinkle the breadcrumbs on top. Slide the pan under the broiler. Broil for 1 to 2 minutes, or until the breadcrumbs brown. Watch carefully; this takes 1 to 2 minutes. Sprinkle with parsley. Serve in shallow bowls with crusty bread. Sally Pasley Vargas Serves 4 A humble dish of sausages and lentils delivers a surprising amount of flavor with just a few ingredients. Tomato paste, smoked paprika, and a little vinegar merge with meaty sausages to create a dish for a weeknight supper or guests. There are many sausages in the market to choose from, made from either chicken or pork. If you're looking for chicken, you can find mild to spicy Italian sausages, sausages with feta, sausages with jalapenos. Pork offers just as many varieties: sweet or spicy Italian, Cajun-style andouille, even Irish bangers. Pick your favorite. Lentils here are green, which have a slightly peppery flavor and hold their shape better during than brown lentils. The dish is stewy and topped with soft breadcrumbs tossed with olive oil. Run the finished dish under the broiler briefly for an irresistibly crunchy crust. Don't forget crusty bread to soak up the juices. 6 fresh chicken or pork sausages (about 1 pound) 3 tablespoons olive oil 5 large shallots, peeled and quartered 4 carrots, cut into 1/2-inch-thick rounds 2 cloves garlic, thinly sliced 2 tablespoons tomato paste 1 rounded teaspoon smoked paprika Pinch of crushed red pepper, or more to taste 1¼ cups green lentils, rinsed in a strainer and drained 4 cups chicken stock 1 cup water 2 tablespoons sherry vinegar or white wine vinegar Salt, to taste 1 cup fresh white breadcrumbs 2 tablespoons chopped fresh parsley (for garnish) 1. Have on hand a large flameproof casserole, Dutch oven, or soup pot with a lid. 2. With the tip of a paring knife, prick each sausage in a few places. 3. Set the pan over medium-high heat. Heat 2 tablespoons of the oil. Add the sausages and cook, turning often with tongs, for 5 minutes, or until they are browned all over. Transfer to a plate. 4. Add the shallots and carrots to the pan. Cook, stirring occasionally, for 5 minutes, or until the vegetables are lightly browned in places. 5. Add the garlic, tomato paste, paprika, and red pepper. Cook, stirring constantly, for 2 minutes, or until the tomato paste darkens. 6. Stir in the lentils, stock, water, vinegar, and a generous pinch of salt. Place the sausages on top. Bring to a boil and set on the cover askew. Lower the heat to maintain a steady simmer. Simmer for 30 to 35 minutes, or until the lentils and vegetables are tender. 7. Meanwhile, in a small bowl, toss the breadcrumbs with the remaining 1 tablespoon olive oil. Set a rack in the center position of the oven and turn on the broiler. 8. Remove the pan from the heat. Sprinkle the breadcrumbs on top. Slide the pan under the broiler. Broil for 1 to 2 minutes, or until the breadcrumbs brown. Watch carefully; this takes 1 to 2 minutes. Sprinkle with parsley. Serve in shallow bowls with crusty bread. Sally Pasley Vargas
Associated Press
18-02-2025
- Business
- Associated Press
New SeaPak Classic Cajun Style Shrimp Unlocks a World of Bold New Orleans Flavors
Combining Cajun seasonings with the richness of 100% real butter, this delicious and easy-to-cook shrimp dish goes from freezer to dinner table in just minutes. ST. SIMONS ISLAND, Ga., Feb. 18, 2025 /PRNewswire/ -- SeaPak Shrimp & Seafood ( maker of America's No. 1 specialty frozen shrimp brand, is excited to debut an all-new dish to satisfy your cravings for bold Cajun flavors: SeaPak Classic Cajun Style Shrimp, available this month at select retailers including Meijer, Food Lion, Hannaford, Schuncks and Giant Eagle. SeaPak Classic Cajun Style Shrimp are seasoned with a traditional New Orleans spice blend that includes salt, black pepper, cayenne pepper, and garlic. A rich coating of 100% real butter melts with the seasonings as the shrimp cooks, creating an irresistible sauce that's perfect over rice, grits, or with a piece of French bread for dipping. Easy to bake or sauté, SeaPak Classic Cajun Style Shrimp can go from freezer to dinner table in just minutes. 'Our taste tests have shown that people love how fresh and well-seasoned SeaPak Classic Cajun Style Shrimp is, with an enticing aroma and tender, juicy shrimp,' said Samantha Stogner, Marketing Manager, SeaPak. 'We are thrilled for people to try the new SeaPak Classic Cajun Style Shrimp — the robust Cajun flavors are perfect for more mature palates, while kids can still enjoy our favorite core products.' In a blind consumer taste test, 85% of participants reported liking SeaPak Classic Cajun Style Shrimp, noting its 'awesome seasoning,' 'perfect spice level,' and that it reminded them of a 'restaurant-quality dish.' Consumer familiarity and love for Cajun flavors continues to grow, with social media posts about Cajun-style foods increasing 32% over the past year. Each package of SeaPak Classic Cajun Style Shrimp contains a 10-ounce portion, which is two servings, making it an ideal choice for date night or another special meal at home. Each serving contains 13 grams of protein, 31 grams of fat, and 350 calories. To learn more about SeaPak, its products, and latest news, visit
