http://www.primogrilltacoma.com/blog/ Latest blog entries from staff at PrimoGril en-us Tue, 07 Sep 2010 05:57:01 PDT Tue, 07 Sep 2010 05:57:01 PDT Primo Grill CMS http://www.primogrilltacoma.com/blog/great-guacamole/ Guacamole is the ubiquitous Summertime dip and a huge favorite in our house. We've made it lots of different ways, but last weekend I went low tech with few ingredients and thought the result was very close to the incredible guacamole in Mexico. The key for simple dishes like guacamole is of course to obtain the best possible ingredients. Here's the recipe... what there is to it. 2 ripe avocados 1 clove garlic 2T lime juice good quality sea salt 1 T extra virgin olive oil Cut the avocados in half , remove the seed and scoop the pulp into a bowl. smash the garlic clove with the side of a chef knife, then mince and add to the avocado. Add a nice pinch of sea salt and crush the avocado with a fork, mixing until it is smooth. Add and mix the olive oil and then add lime juice and more salt to taste. Get the chips on the table and eat immediately!   Sat, 07 Jul 2007 14:47:00 PDT http://www.primogrilltacoma.com/blog/brining-pork-chicken-great-grilling/ The forecast is for 73 degrees and sun today, the "official" start of the barbecue season. I barbecue all Summer long on my trusty rusty Char Griller with cast iron grill racks for pro grill marks and attached smoke box for smoky ribs. I also use the very reliable Cowboy charcoal from Lowes for great results. The high direct heat of an outdoor grill can suck the life out of grilled food, and brining pork and chicken can make the difference between so so and truly delicious grilled food. Brining is a simple technique that adds moisture and flavor and breaks down muscle so that chicken and pork grill up tender and juicy rather than dry and chewy. Mon, 07 May 2007 10:59:00 PDT http://www.primogrilltacoma.com/blog/state-primo-blog-1/ Welcome to my "State of Primo Blog." In it I will give my take on culinary trends, equipment and seasonal foods as well as a sense of what makes a restaurant tick. Cheers!Springtime for a chefOf all the seasons Spring promises the most for a chef but delivers very very slowly starting in March. Spring also gives an indication of availability of many foods for the rest of the year, especially local wild fish. The first big event is the start of the halibut season at the end of March. Halibut is a favorite around here but especially when it first becomes available. Wild salmon usually becomes available around the same time, however this year fish is scarce and pricing is close to Copper River levels. Columbia River salmon are beautiful right now. Of course Copper River Salmon itself is available in mid May with Yukon King Salmon in mid June. Thu, 05 Apr 2007 18:50:00 PDT