The only places i've been able to find rabbit here in the area is at PCC in the frozen section (it's awesome for non-common products like liver and oxtail), and they also carry it at University Poultry and Seafood. Rain Shadow doesn't carry it. It is pretty pricey around here for some reason though. About $15/lb.

I can't think of anyplace better than Fisherman's Terminal, except catching it yourself.

I've never gotten the whole Copper River mystique; I'm from SW/SCentral Alaska and I think it's all good as long as it's fresh or quality frozen and not overcooked. However I do prefer king over sockeye - it just always seems richer in my mouth, maybe they have a higher fat content?

Someday I'm going to have to get a fillet of each kind and do a side-by-side comparison. I don't often buy salmon to cook at home but I like Loki's from the farmer market.

I love wabbit. They used to carry it at Central Market in Shoreline; dunno if they still do (it's been a while).

Can anyone name the five kinds of samon and give me a method of memorizing them? Please? (I know it exists, I've just forgotten it.)

Well, cap, it is really just a class issue. You are the cold cut on a sub shared by Italian American families, while prosciutto is that which wraps organic melon and figs on the tables of quasi-elites in self-important restaurants. Cap, you are shoulder and neck, while your rich cousin is all leg.

King is king. It's a much harder salmon to screw up. Over cooked, under cooked; it's still good. Over cooking sockeye is a horror.
Why not both?

Fish Term is fine. See what's going on at the west wall. The PP market is OK but you pay a premium. Wholefood is the most $$. QFC can have decent prices.

It is as good a place as any. I prefer mutual fish mostly because of location.

King is nice for feeding a crowd. Have you tried Yukon River Salmon? It is like copper river squared.

You know that perforated broiling pan that came with your stove that you never use? It's great for broiling steaks, chicken, fish, whatever.

The trick it to pre-heat the broiling pan. I usually broil beef and pork with the rack on the highest level and the broiler on high to get browning. For more delicate meats, move the pan down a couple of levels and turn the broiler down.

So, preheat the pan for about 5 minutes on high, and cook the meat no longer than 4 mins on a side. You may have to turn a couple of times to get the right doneness, but it is the closest indoor method to outdoor grilling that I've tried. It also has the benefit of not spraying hot grease droplets all over your stove top and walls.

this guy thinks it's delectable:
http://en.wikipedia.org/wiki/File:Elmer_Fudd.png

peppery, rich and succulent, great on sandwiches and pizza?
who loves ya, baby?

Well i have a grill that you just plug in and turn to 350 degree's. I usually put it on that, or you could also get a small pan and put it on the stove.

You need a well-known and very simple recipe. Every idiot with European pretensions knows how to make prosciutto and melon--what is your "and"?

Good PR, baby, good PR. Work on your marketing.

I've had great luck with the Alton Brown Method.

Part 1: http://www.youtube.com/watch?v=7KrjeJDNKUA

Part 2: http://www.youtube.com/watch?v=PiQ0VOJmCbg

It's similar to the method CleverScreenName suggests, except that you start the steaks off on a rocket hot cast iron pan on the hottest, biggest burner on your stove.

I suggest an egg timer for the precise timings involved. It also can make a lot of smoke so it's a good idea to have a fan or two set up to blow it out of your apartment or house.

It produces delectable steak on par with anything I've had in high end restaurants and works great for cheap and expensive cuts. It reduces marbling to a delicious goo but leaves the outside of the steak a little crunchy.

I couldn't cook a steak properly at all before learning this.

Wooly Pigs, out of Spokane.

Hi Reutte,
I think it depends on the restaurant, but it seem that the season for good rabbit dishes are in the fall-winter. I don't know if that is because there are many braising recipes or the fact that I have seen rabbit sausage in cassoulet (French bean-stew).IT has also been done into Pate and Terrine. I think rabbit can be very tasty, it has a texture close to chicken, but has a mild delicate flavor of it's own, many feel that hare has a more pronounce flavor.
As far as ordering rabbit, your butcher should (if they don't have any frozen) be able to order some in for you. There is also a company, Nicky USA (www.nickyusa.com) out of Portland, OR, that carries quality game, including rabbit. Maybe braised rabbit with pasta next week?
chefwaj

Rabbit meat isn't super common and is definitely served in mostly "gourmet" dishes in Seattle. They serve stuffed rabbit leg at June in Madrona, roast rabbit at Cascina Spinasse on the Hill, rabbit cassoulet at Place Pigalle in the market, and at a couple of other fancy places like Canlis and Art of the Table. I think rabbit is usually good; it's kind of rich and pleasant and not really gamey like you'd expect.

I don't know that I've seen rabbit at a grocery store, but some meat shops might carry it on occasion or by special order. Yelp claims that Bob's Quality Meats in Columbia City sometimes has it. I'd also bet that Rain Shadow Meats, the new shop on  Capitol Hill, carries rabbit.

If you'd like to try rabbit in an accessible and unintimidating dish, I recommend the fettuccine al ragú di coniglio at Barolo (the link is a PDF menu). Pretty tasty.

"Organic" isn't the word you're looking for; what matters is grass-fed vs. grain-fed.

Aside from the horrors of the modern grain feedlot, where cattle are frequently penned motionless up to their knees in their own shit for up to 200 days, and fed a combination of feed corn and beef tallow (yes, that's cannibalism), there are specific health advantages to humans eating grass-fed vs. grain-fed beef and other animals.

Grass-fed beef is much higher in Omega-3 fatty acids, which are the "good" fats, and lower in Omega-6, which are the bad, heart-disease-causing ones. The ratio of Omega-6 to Omega-3 in grass-fed beef is 3:1, which is roughly the ideal ratio our body needs to get from food; in grain-fed beef (or bison, or beefalo, or factory chicken, or store-bought eggs, etc. etc.) is 20:1 or higher -- which causes heart attacks and cancer.

Grass-fed meat is not harmful at all, presuming moderation as in all things. Grain-fed meat will kill you.

Hi nseattlite,
I agree with itweetmeat 6 months is about the longest I would want to keep the meat frozen, although I feel if the product is vacuum-packed properly (meaning there is no air left in the bag, up to a year the meat will still be good. The other part of that is when you are ready to use the product, thaw it under refrigeration for two to three days, under cool running water is acceptable as well, but i feel you lose less juices thawing under refrigeration.
chefwaj

Hi JN,
When doing a cut of steak with less fat, I like doing a bleu cheese crust like do we at Andaluca Restaurant.

7oz butter
3 1/2oz bleu cheese
7oz bread crumbs
1 1/2 tsp lemon zest
2 1/2 tsp lemon juice
2 tsp fresh thyme, chopped
2 Tbsp roased garlic

Put soften butter and rest of ingredients into mixer and blend with paddle until incorporated well.
Remove from bowl, roll in parchment paper and chill. After your steak is cooked to desired temperature, cut about a 1/8 inch disc of your butter,place it on top of your steak, put it under top broiler until butter disc is golden brown. Serve right away.

Enjoy! chefwaj

The best way to cook Rib-eyes, as I do in the restaurant, is this: Heat your grill (by that I mean the metal grates themselves and not the entire grill) to as hot as you can. BE sure the grates are are clean and oiled. Here's the trick, first cook the steaks to a bit less than 60% of the desired done-ness in a very hot oven, remove from the oven then sear (put grill marks on the steak) each side of the rib-eye for not more than 45 seconds a quarter turn.
If you do it this way rather than char the steaks then oven roast, you can use a greater variety of seasonings and they will not burn as they would if you try to cook the steak entirely on a grill.
The char at the end if primarily for a 'crunchy' texture and presentation. Steaks are better UNDER cooked for remember that they will continue to cook after being removed from the fire. Also PLEASE let your steak - or any dry cooked meat - rest for at least 5 to 10 minutes before cutting.

My favorite flank steak marinade is as follows:

1/2 cup soy sauce
1 clove garlic, minced
1 tsp ginger, minced
2 tbsp brown sugar
1 tbsp minced shallots
1/4 tbsp black pepper

Let flank steak marinate for at least six hours, but the longer the better!

Hi il gallo,
Wow, Goat is a good way to go! I have not done it on rotisserie before, but on the BBQ grill, if you place in over indirect at about 225 degrees for about 10-14 minutes a pound or until (135 degrees internal temp for medium rare), it comes out really nice! For a marinate, Goat and lamb generally like flavors of rosemary, cumin, thyme, lemon pepper, mint, etc. So any of these combination that you like would create a tasty goat! Happy Grillin!
chefwaj

Have you opened any of it? You might find it's been wrapped in plastic under the freezer paper - this is how all the meat we've received from butchers (half and whole hog, quarter and half beef) turned up. It's also been my experience if the animal was grass-fed, the meat will retain its quality for much longer. When we moved recently, I found a few packages of grass-fed flank steak from several years ago - not freezer burnt and tasted fine when cubed into stew.

make small incisions all over the meat (about 1-2 inches apart) and insert slivers of garlic and stems of fresh rosemary. rub the outside with Herbs de Provence, and coarse salt and pepper. Baste every half hour with olive oil.

I would place wood chips that have been soaked in water for an hour on the charcoal every hour (add the chips in a pouch of aluminium foil if a gas grill) to smoke the meat. My choice for chips would be a medium body wood like apple. Alder might be too mild, and hickory or mesquite might be too assertive.

I would only go with Fnarf's timeline if you want the meat well-done (which can be nice when the cartilaginous and fibrous material breaks down). If medium rare is your aim take it off the grill when the internal temperature is around 130 (it will rise ~another 10* while resting for 20 minutes).

Wow, that sounds awesome. Where'd you get it? I've always wanted to try smoking goat meat. The best food I've ever eaten was goat birria cooked in a dutch oven in an adobe oven in the middle of nowhere in Mexico, stewed just forever. It's my favorite meat, even more so than lamb. People are afraid it's going to be strongly exotic in flavor but it's actually very mild.

What kind of rotisserie do you have? I would make it last as long as possible, twelve hours at least, but I'm a smoker, not a rotisserie guy. Whatever you do, save that fat! Baste well, baste often.

I'm actually excited to hear what the experts say on this one.

Beefalo is lower in fat than beef, which is problematic on the grill. If you grill it normally the way you would a beefsteak, your result will be tough and dry on the outside before it finishes on the inside, even if you like your steak "bleu".

What I would do is pay especial attention to the temperature before it hits the grill. Bring it to room temperature, and then put it in a very slow oven (150 degrees or as low as it will go) for a while, maybe half an hour, until it starts to look a little grey and nasty. Don't let it cook; if you can smell it, it's too hot. The idea is to get the whole steak up to a warmer temperature so it takes less time on the grill.

I've heard another technique of putting the steak in a ziplock bag full of 120 degree water for an hour, which sounds gross but should accomplish the same thing. I haven't tried this, though.

Then grill for a really short time -- two minutes a side or so -- on as hot a grill as you can get it.

You're on your own for marinades and stuff. I just like a bunch of black pepper.

Skip steak in the traditional sense and go with braising for your red meat fix. Makes my mouth water just thinking about it.

If you really want to do steak, get something with a traditional grilling surface. May I recommend a cast iron grilling pan like the one below.  Start by getting it as hot as you can, sear the steak on both sides, then turn it way down.