Appetizer Recipes


Carrot Soup with Star Anise

Ingredients 1 1/2 oz European unsalted butter 1 1/2 cups chopped onion 6 thyme sprigs 5 whole star anise, divided 2 bay leaves 1 large garlic clove, minced 2 lb carrots, peeled and cut into 1-inch pieces 4 cups house made chicken broth finely ground sea salt and freshly ground pepper to taste sour cream […]

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Have You Tried The Best New Cooking Oil Yet?

Here at Coho, you may have noticed that we’re pretty picky about what goes onto your plate – and that includes what ingredients we use to cook it with. We are non-soy and non-GMO as much as is possible; to that end, we use wonderful Camelina Gold oil to prepare your dinner and anything else […]

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Wild Rice and Chickpea Socca

Wild Rice and Chickpea Socca 3 C. chickpea flour 1 T. ground cumin 1 T. ground black pepper 2 T. kosher salt 2 T. fresh rosemary, chopped 2 2/3 C. water 2 T. extra-virgin olive oil 2 C. cooked wild rice 1. Mix dry ingredients then add water, 2 tablespoons oil and wild rice. 2. […]

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Octopus ala Coho

This Octopus Ala Coho recipe from Coho Restaurat in Friday Harbor WA makes a great appetizer.

Makes 16-20 Appetizer Servings At the restaurant, we serve this as an appetizer /small plate, placed on a bed of fresh spinach and drizzled with a fresh aioli for garnish. It makes delicious bruschetta, coupled with white beans, fresh tomatoes, and fresh basil chiffonade. For Braising: 1 4-5 lb Octopus 1 Gallon Water 2 Medium […]

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Lamb Burger Sliders Demo at the San Juan County Fair

Chef Bill stepped away from his kitchen during this busy summer season to do a food demonstration at the San Juan County Fair last week. From all appearances, it seems the guests watching the demo thoroughly enjoyed the Lamb Burger Sliders he prepared. There were a number of questions, one of which brought up the […]

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Personal Pizza with Basil Almond Pesto

Pizza Dough Makes 4 Personal Pizzas or 1 18″ pizza 1 cup warm water 1 teaspoon dry yeast 2 ½ cups all purpose flour 1 teaspoon sea salt 1 cup finely grated Parmesan cheese 2 Tablespoons extra virgin olive oil Mix water and yeast and set aside to bloom for 5 minutes. Mix the flour, […]

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Hot Shrimp Salad

Hot Shrimp Spinach Salad - Photo Credit - Stefan Scherperel

Hot Shrimp Spinach Salad 4 c. spinach leaves 1# shrimp, cleaned and deveined 2 Tbsp. olive oil 2 cloves garlic, minced ½ Tbsp. shallots, minced 1 Tbsp. balsamic 3 Tbsp. bacon, cut into ¼ inch squares Salt and pepper to taste 1 Tbsp. Parmesan, grated Roasted tomato, halved (garnish) Flower Petals 1. Place spinach leaves […]

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Herbed Shrimp Salad

Herbed Shrimp Salad - Photo Credit Stefan Scherperel

Fresh Herbed Shrimp Salad (on a bed of herbed Israel couscous finished off with Tzatziki) 1# shrimp, peeled, deveined and cleaned 3 Tbsp. olive oil 1 Tbsp. parsley, chopped 1 Tbsp. tarragon, chopped 1 Tbsp. mint, chopped 1 tsp. thyme, chopped 4 Tbsp. pine nuts, roasted 4 Tbsp. kalamata olives 12 cherry tomatoes, roasted and […]

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Caesar Shrimp Salad

Caesar Shrimp Salad - Photo Credit: Stefan Scherperel

Shrimp Cesar Salad 1# shrimp, cleaned, deveined and peeled 1 clove of garlic, minced 4 c. romaine lettuce 4 Tbsp. Parmesan, grated 1 c. garlic brioche or artisan bread croutons toasted with EVOO and salt Shrimp 1. Marinate with olive oil, garlic and parsley. 2. Grill shrimp. Cesar Salad Dressing 4 white anchovy filets, chopped […]

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Shrimp & White Bean Salad

Shrimp & White Bean Salad - Photo Credit - Stefan Scherperel

Shrimp & White Bean Salad (Garlic Shrimp with Mediterranean style bean salad) Beans 1 c. cannelloni beans – cooked in pepper, garlic, herbs and rendered duck or bacon fat 1 red pepper, roasted and cut thinly into strips 2 cloves garlic, roasted Pinch cayenne pepper Splash, lime, freshly squeezed Salt and pepper 1. Puree half […]

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BBQ Shrimp Salad

BBQ Shrimp Salad - Photo Credit - Stefan Scherperel

  BBQ Shrimp Salad Notes: Grilled shrimp on a bread salad – inspiration from Italian panzanilla Shrimp 1# shrimp, cleaned and deveined 1 Tbsp. lemon juice, freshly squeezed 1 clove of garlic, minced 1 Tbsp. EVOO 1. Marinate with lemon, garlic and olive oil. 2. Grill Shrimp. 3. Grill bread at same time. Bread 2 […]

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How To Brew Perfect Iced Tea

With higher temperatures just around the corner, we like to have iced tea on hand, whether it’s for a refreshing afternoon break or a pre-dinner iced tea cocktail.   The simplest way to brew one gallon of iced tea is to use one of the new gallon-size jumbo tea bags. Take one bag and place […]

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Sautéed Spot Prawns & Calamari

Makes 2 Servings We serve this as a first course. It’s nice and light, and would be great for a family style dinner; put a bowl of the shrimp on the table, grill up a mountain of crostini, and let everyone have at it. Spot prawns are small and somewhat like lobster – exquisitely buttery […]

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Kale & Garlic Quinoa Cakes

Makes 6 Servings Chef Bill’s gluten-free, dairy-free vegetarian cakes are a favorite even with the staunchest omnivore. Guests love these hearty and satiating cakes. They are perfect for small for appetizers topped with smoked salmon or crème fraîche, as a side to poultry or pork, or as an entree. 4 cups quinoa 1 yellow onion, […]

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Coho Restaurant Crab Cakes

Dungeness crabs thrive in the eelgrass off the shores of San Juan Island, and are prized for their delicate, slightly sweet flavor. Though the summer season to catch them is short, they are still given a sustainable seafood rating of “Best Choice” by Seafood Watch. At home, we like to simply steam them for 15 […]

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Rice Cakes Popular at Friday Harbor Restaurant

Dear Stephanie, Thank you so much for this recipe (Note from editor: recipe follows). It sounds fabulous.  When my husband and I ate at the restaurant it was just a plain rice cake as a side with our salmon and I loved it.  This is quite a bit fancier, but we can have it plain […]

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Classic Steamed Mussels for Friday Harbor Dining

  This is an old standby recipe with many wonderful and delicious variations.  The method is essentially the same for mussels or clams .  The best part is the dipping sauce – make sure you have some crusty European bread at the ready.  If there is any sauce left, you can save the base for […]

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Butternut Squash Soup

3 pound butternut squash 2 Granny Smith apples 2 large onions 2 1/2 cups homemade chicken broth 1 cup orange juice 2 teaspoons grated orange peel 2 teaspoons curry powder 1 teaspoon salt 1/2 teaspoon pepper 1 cup heavy whipping cream 1/2 cup milk Orange Marmalade cream: 1 cup sour cream 1/2 teaspoon curry powder […]

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Broiled Stuffed Mushrooms

12 large Baby Portobello mushrooms 3 TBLS butter, approximately 1 small onion, chopped 1 cup fine soft bread crumbs 1/2 cup chopped Italian or apple sausage 2 TBLS cream or sherry, approximately Salt and freshly ground black pepper to taste Sweet marjoram, rosemary or oregano to taste Preheat broiler, remove and chop the mushroom stems […]

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Crab Cake Recipe

Always a crowd favorite, crab cakes complement any dinner party! We can never keep this item on our specials menu for too long because it sells out almost every night. Chef Bill does a phenomenal job with this recipe. But of course, if you’re unable to dine with us at the Coho Restaurant, go ahead […]

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120 Nichols Street Friday Harbor WA 98250 | 360.378.6330 © Coho Restaurant | Photography Credits
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