Seattle Butcher's Wife

Seattle Butcher's Wife

12/18/2025

Cast iron cooking class with the WA Beef Commission, led by Megan Keno—blogger, cookbook author, and Next Level Chef contestant.

This was such a fun day! I walked into beautiful appetizers, house made charcuterie, spinach dip & Sangria. I mingled with local beef loving foodies. We talked regenerative farming with Carnation Farms, historic farm and event center in the Snoqualmie Valley known for its food, workshops, and community events
And then we assembled beef & goat cheese take-and-bake lasagnas, cooked steaks in cast iron, and gathered for a beautiful meal together… even with flooding close by. Good food has a way of bringing people together no matter what.

12/09/2025

While I was in Bellingham visiting my daughter and her roomies cooking we decided to cook a pot roast. Simple as they are to prepare they really warm the belly. A solid comfort food full of delicious beef, veggies and all the juices to make gravy. This is a set it and forget it kind of meal I looked forward to as a kid. I could smell a pot roast cooking from outside of my front door when I got home from school. All the smells bring back childhood memories. I was happy to show these guys the basics and hopefully inspire them to make it again. I was so happy to hear one of the roommates did indeed make some for her family at thanksgiving.

I made scalloped potatoes with Gruyère cheese. So delicious 🤤 smoked or baked!Gruyère Scalloped potatoes 2 lb thin slice...
12/01/2025

I made scalloped potatoes with Gruyère cheese. So delicious 🤤 smoked or baked!

Gruyère Scalloped potatoes

2 lb thin sliced potato
1 cup heavy cream
1 cup whole milk
2 cups grated Gruyere cheese
3 cloves garlic, minced
1 teaspoon salt
1/2 tsp black pepper
1/4 tsp nutmeg
1 tbsp unsalted butter

Preheat smoker or oven to 375°F

In a saucepan, combine the cream, milk, garlic, salt, pepper, and nutmeg to simmer.
In a prepared baking dish, create layers of potatoes, sprinkling Gruyere cheese between each layer.
Pour the hot cream mixture over the layered potatoes.
Dot the top with butter. Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes until golden and bubbly.
Let cool slightly before serving.

So much smoke & deliciousness yesterday. Hope you all had an amazing Thanksgiving.
11/28/2025

So much smoke & deliciousness yesterday. Hope you all had an amazing Thanksgiving.

11/26/2025

Chicken Apple Sausage Croissant Bites

Ingredients
• 1 pkg mild Italian chicken sausage
• ½ cup shredded smoked provolone
• 2 large shallots, finely diced
• 1 Cosmic Crisp apple, finely diced
• 2 tubes refrigerated butter croissant dough
• 1 egg (for egg wash)
• Everything bagel seasoning

Instructions
1. In a bowl, combine the raw chicken sausage, smoked provolone, shallots, and diced apple.
2. Unroll the croissant dough onto parchment and gently press to seal the perforated lines.
3. Form the sausage mixture into a long, even line across the dough and roll tightly into a log.
4. Slice into 1–2 inch pieces and stand each piece upright on a parchment-lined baking sheet, leaving about 1 inch of space between them.
5. Brush lightly with egg wash and sprinkle with everything bagel seasoning.
6. Bake (or smoke) according to the croissant dough package directions, until golden brown.
7. Always temp the center to ensure the chicken reaches 165°F.
8. Serve with your favorite dipping sauce — I loved them with honey mustard.

11/20/2025

Now this is how you should birthday 🔥🥩
Has so much fun last weekend in Arizona cooking with friends. “Make new friends & keep the old, one is silver and the other’s gold” This old camp song came to mind as I was editing these clips. As I get older I appreciate even more the people that I’ve known since my youth. We all get busy, friends pop in and out of your life. But the real ones are still there no matter what, no agenda, no judgement. All this to say I’m grateful that I had the opportunity to connect with friends last weekend for a family birthday. When there is meat & fire involved you all know I’m in my element. Thanks for bringing the butcher & I out to AZ Lonnie Murray🫶🏼

11/19/2025

From pasture to plate — literally. 🐄🍷🥔
I spent days on an incredible agricultural tour learning how Washington farmers, ranchers, and producers bring their foods to life. Seeing the care that goes into our local beef, dairy, wine, and potatoes made me appreciate every step of the process.
So I came home and made this delicious Washington Potato Gnocchi with Washington Beef Bolognese using local ingredients including Washington dairy milk & Washington wine. Slow-simmered, rich, comforting, and truly a beautiful reminder of the people behind the food we love. Proud to cook with what our state grows. 🤍

Potato Gnocchi with Beef Bolognese 🍝 inspired by Chef Joel Gamoran

Ingredients
Beef Ragù: 1 onion, 2 carrots, 2 stalks celery, 4 cloves garlic, olive oil, 2 lb WA ground beef, 1 c dry white wine, 1 c whole milk, 28 oz crushed tomatoes, 1/3 c tomato paste, salt + pepper, grated parm (I used smoked provolone.)
Gnocchi: Washington russet potatoes, 1 tsp sea salt, 1.5c AP flour.
Instructions:
Sauté onion, carrot, celery + garlic in olive oil. Brown the beef, add wine + reduce. Stir in milk, tomato paste, tomatoes. Simmer low 2–3 hrs until thick + rich.
Boil potatoes, mash warm, mix with salt + just enough flour to form a soft dough. Roll into ropes, cut gnocchi. Boil until they float (2–3 min).

Toss gnocchi with ragù, finish with Parmesan, serve hot. 🤌🏼🔥






Beef. It's What's for Dinner in Washington State.


Washington State Wine Washington State Potato Commission Dairy Farmers of Washington

Follow my friend Cookin’ With Babe She shared her swim biscuits with me at the
11/11/2025

Follow my friend Cookin’ With Babe She shared her swim biscuits with me at the

Save the Date! 11/8/2025 is going down in Hondo, TX again this year. You’ll want to come out and watch some of the most ...
10/16/2025

Save the Date! 11/8/2025
is going down in Hondo, TX again this year. You’ll want to come out and watch some of the most amazing open fire cooking of the year at this event. It’s open to the public and you don’t want to miss it!
I am proud to say I’ll be team captain for Team Yoder this year. We have incredible talent on our team from all parts of the country.
Team Yoder:












Chef Stephan Venne



Certainly want to mention my partner in organizing all of this Todd Michael Johns who is at the organizational helm. Huge partner in bringing this all together for us.
This is one of those events worth flying out for. So many of my friends will be there. Social media content creators, award winning pit masters, and chefs. At least 5 other countries will be cooking. It’s amazing!
See you soon!! 🔥

https://www.openfiremeatup.com/

Smoked pork. Seasoned with bbq rub at 250°f and finished at 145°fSometimes smoke is all you need 💨
09/24/2025

Smoked pork. Seasoned with bbq rub at 250°f and finished at 145°f
Sometimes smoke is all you need 💨

During Seafair we got to visit and treat the crew at Seattle Fire Department #25 to a steak dinner feast. Exceptional...
08/25/2025

During Seafair we got to visit and treat the crew at Seattle Fire Department #25 to a steak dinner feast. Exceptionally prepared by the Seattle Butcher’s Wife. Thank You Misty! And Thank You Mondo Meats and Seafair Clown Martin Patricelli! An incredible event and best collaboration ever! Love the Seattle Fire department!

Fire up the flavor! I’m sharing my favorite marinade recipe below— using McCormick Spice roasted garlic & herb.Pork & Pi...
08/23/2025

Fire up the flavor!

I’m sharing my favorite marinade recipe below— using McCormick Spice roasted garlic & herb.

Pork & Pineapple Skewers:
Ingredients
• orange juice
• 1/4 c soy sauce
• 1/4 c bbq sauce
• 2Tbsp Worcestershire sauce
• 3Tbsp honey
• 2 Tbsp lime juice & zest
• 3 cloves garlic minced
• 1 Tsp smoked paprika
• 1 Tsp salt
• 1/2 Tsp black pepper
• 1 Tsp Roasted Garlic Herb Grillmates seasoning
Instructions:
Add the marinade ingredients to a bowl & whisk well
Place the pork chunks in the marinade in the fridge overnight.
Load up the skewers with meat & pineapple.
Grill direct over medium high heat. Rotate to cook all sides.
Let rest/ cool then serve

Let’s make this grilling season unforgettable!

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Tukwila, WA
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