2 tsp Gaucho seasoning (Note: El Gaucho produces a line of spices and seasoning that are available at Metropolitan Markets, www.amazon.com and all El Gaucho restaurants.) Prepare charcoal grill.

Heat clarified butter in a sauté pan until hot but not smoking. Add tenderloin pieces, Gaucho seasoning and cook 2-3 min. Reduce heat to medium, add minced garlic and cook 15 secs.

1 tsp. salt. Bring 3 cups water, Cajun seasoning, bay leaf and thyme to a boil in a medium pot over medium heat. Add shrimp and cook just until pink.

This is a crowning moment for summer-time king salmon fisheries with fair to good action reported in the ocean, Strait of Juan de Fuca, San Juan Islands and open areas of Puget Sound. In this week ...

El Gaucho is synonymous with Argentinian meat (el gaucho means “the cowboy”), but the restaurant offers vegan and fish options as well. Kudos to chef Alberto for producing such excellent food.