Favorite Classy Dish

[pasquale]

Yep, I wrote down what I did afterwards:

Flour
Chicken Breasts
½ stick Butter
2 Tablespoons Parsley
2 Minced Medium Cloves Garlic
4 Diced Roma Tomatos
½ large Red Onion - diced
¾ Cup Mushrooms
¾ Cup White Wine
Salt & Pepper
Olive Oil
1 lb cooked Pasta (linguine works best)

Chicken breasts are best if filleted thin, so try to keep them thin. Coat the breasts in flour and place in a pan with oil over medium heat. Cook until browned. Remove the chicken breast and set aside. Add a little more oil, and then add the onions, garlic, and butter and cook until tender. Add the mushrooms, cook until golden. Stir in the wine, and bring to a simmer, then return the chicken to the pan and cook over medium-high heat until done. Add tomatoes and cook until tender. Serve over warm pasta, but lightly coat the pasta with olive oil and sprinkle with parsley.

[hoosier]

I made this last night on a whim and everyone loved it. Been a long time since I made Mac and Cheese but this turned out great.

http://www.epicurious.com/recipes/fo...d-Cheese-11625

My wife and I have an ongoing battle about how to make mac and cheese. It got much worse when we had kids and started making it more than once a decade. She likes the macaroni with cheese sauce, whereas to my taste macaronic baked in a white sauce, and some buttered bread crumbs and sprinkled cheese on top is the only way to go.

Next time you are in Portland, OR.....go to Le Bistro Montage for Mac and Cheese. Google how to make their stuff.

http://www.tripadvisor.co.uk/Restaur...nd_Oregon.html

It sounds like they do it right. From the online reviews also sounds like their wait staff lets you know they've done it right.

[Freak Out]

I made this last night on a whim and everyone loved it. Been a long time since I made Mac and Cheese but this turned out great.

http://www.epicurious.com/recipes/fo...d-Cheese-11625

My wife and I have an ongoing battle about how to make mac and cheese. It got much worse when we had kids and started making it more than once a decade. She likes the macaroni with cheese sauce, whereas to my taste macaronic baked in a white sauce, and some buttered bread crumbs and sprinkled cheese on top is the only way to go.

Next time you are in Portland, OR.....go to Le Bistro Montage for Mac and Cheese. Google how to make their stuff.

http://www.tripadvisor.co.uk/Restaur...nd_Oregon.html

It sounds like they do it right. From the online reviews also sounds like their wait staff lets you know they've done it right.

Portland is the Restaurant capital of America IMHO.....great breweries....world class wine....that's why I go so often.

[Tyrone Bigguns]

I made this last night on a whim and everyone loved it. Been a long time since I made Mac and Cheese but this turned out great.

http://www.epicurious.com/recipes/fo...d-Cheese-11625

My wife and I have an ongoing battle about how to make mac and cheese. It got much worse when we had kids and started making it more than once a decade. She likes the macaroni with cheese sauce, whereas to my taste macaronic baked in a white sauce, and some buttered bread crumbs and sprinkled cheese on top is the only way to go.

Next time you are in Portland, OR.....go to Le Bistro Montage for Mac and Cheese. Google how to make their stuff.

http://www.tripadvisor.co.uk/Restaur...nd_Oregon.html

It sounds like they do it right. From the online reviews also sounds like their wait staff lets you know they've done it right.

Portland is the Restaurant capital of America IMHO.....great breweries....world class wine....that's why I go so often.

Portland may have great wine and beer, but as a food city....it doesn't even crack the top 10.

In no particular order.

1. Chitown
2. NYC
3. LA
4. SanFran
5. New Orleans
6. Vegas
7. Houston
8. D.C.
9. Atl
10. Boston

Chicago and NYC are top ten in the world.

Portland has no distinct style, but has great fresh ingredients from salmon, veggies, wild game to berries....and great access to beer. Oregon is home to world class pinots, but the rest of their varietals can't compare to cali.

It would definitely be in the top 20 though.

Vancouver is a top food city in the world as well.

[Freak Out]

I made this last night on a whim and everyone loved it. Been a long time since I made Mac and Cheese but this turned out great.

http://www.epicurious.com/recipes/fo...d-Cheese-11625

My wife and I have an ongoing battle about how to make mac and cheese. It got much worse when we had kids and started making it more than once a decade. She likes the macaroni with cheese sauce, whereas to my taste macaronic baked in a white sauce, and some buttered bread crumbs and sprinkled cheese on top is the only way to go.

Next time you are in Portland, OR.....go to Le Bistro Montage for Mac and Cheese. Google how to make their stuff.

http://www.tripadvisor.co.uk/Restaur...nd_Oregon.html

It sounds like they do it right. From the online reviews also sounds like their wait staff lets you know they've done it right.

Portland is the Restaurant capital of America IMHO.....great breweries....world class wine....that's why I go so often.

Portland may have great wine and beer, but as a food city....it doesn't even crack the top 10.

In no particular order.

1. Chitown
2. NYC
3. LA
4. SanFran
5. New Orleans
6. Vegas
7. Houston
8. D.C.
9. Atl
10. Boston

Chicago and NYC are top ten in the world.

Portland has no distinct style, but has great fresh ingredients from salmon, veggies, wild game to berries....and great access to beer. Oregon is home to world class pinots, but the rest of their varietals can't compare to cali.

It would definitely be in the top 20 though.

Vancouver is a top food city in the world as well.

I consider the Columbia RV as part of "Portland"
The Region is phenomenal....

Maybe I should have said tops in places I would ever consider living.

[Tyrone Bigguns]

Ok. Ty sees.

ty has considered it as well....bit worried about the rain though.

And lack of pro sports.

Ty is big on Vancouver, ty has a friend about to take a job there. Great city.

Here is something from best of craigslist..that worries ty though.

Dear Future Hipster Neighbor

Dear Future late 20/early 30 Hipster Neighbor from the Mid-west/South/Idaho:

I know you are the coolest kid in Iowa/Ohio/Idaho/Texas/Florida/etc but...

While scanning CL for a cool vintage apartment near Hawthorne or Alberta, a sweet barista job and a new fixie to ride around on once you arrive, please reconsider your decision, and please do not move here.

There aren't any jobs for the people who already live here. Word on the street is that your Stumptown barista job won't last once people find out you are a 30-something college graduate from Ohio.

I heard the eastside is going to break off from the Willamette River and will soon become part of the Couve (aka you will live in something similar to where you currently live, but rainier).

Plus, living in the Pearl or NW is too expensive for your $9/hour barista job. And no cool hipsters live on the SW Side.

Regards,

Your previous future neighbor

[Freak Out]

Ok. Ty sees.

ty has considered it as well....bit worried about the rain though.

And lack of pro sports.

Ty is big on Vancouver, ty has a friend about to take a job there. Great city.

Here is something from best of craigslist..that worries ty though.

Dear Future Hipster Neighbor

Dear Future late 20/early 30 Hipster Neighbor from the Mid-west/South/Idaho:

I know you are the coolest kid in Iowa/Ohio/Idaho/Texas/Florida/etc but...

While scanning CL for a cool vintage apartment near Hawthorne or Alberta, a sweet barista job and a new fixie to ride around on once you arrive, please reconsider your decision, and please do not move here.

There aren't any jobs for the people who already live here. Word on the street is that your Stumptown barista job won't last once people find out you are a 30-something college graduate from Ohio.

I heard the eastside is going to break off from the Willamette River and will soon become part of the Couve (aka you will live in something similar to where you currently live, but rainier).

Plus, living in the Pearl or NW is too expensive for your $9/hour barista job. And no cool hipsters live on the SW Side.

Regards,

Your previous future neighbor

That's why I just visit now.....I may start commuting from OR to AK though........I love Vancouver Canada....great place.
Remember TY....SEA is 30 minutes flight time away for PDX.

[Tyrone Bigguns]

Ok. Ty sees.

ty has considered it as well....bit worried about the rain though.

And lack of pro sports.

Ty is big on Vancouver, ty has a friend about to take a job there. Great city.

Here is something from best of craigslist..that worries ty though.

Dear Future Hipster Neighbor

Dear Future late 20/early 30 Hipster Neighbor from the Mid-west/South/Idaho:

I know you are the coolest kid in Iowa/Ohio/Idaho/Texas/Florida/etc but...

While scanning CL for a cool vintage apartment near Hawthorne or Alberta, a sweet barista job and a new fixie to ride around on once you arrive, please reconsider your decision, and please do not move here.

There aren't any jobs for the people who already live here. Word on the street is that your Stumptown barista job won't last once people find out you are a 30-something college graduate from Ohio.

I heard the eastside is going to break off from the Willamette River and will soon become part of the Couve (aka you will live in something similar to where you currently live, but rainier).

Plus, living in the Pearl or NW is too expensive for your $9/hour barista job. And no cool hipsters live on the SW Side.

Regards,

Your previous future neighbor

That's why I just visit now.....I may start commuting from OR to AK though........I love Vancouver Canada....great place.
Remember TY....SEA is 30 minutes flight time away for PDX.

I would rather work on figuring out how to work in Vancouver than PDX.

Seattle: you saying that for sports? No. ty isn't going to work or pay that much to see a seattle game.

Ty likes urban...which obviously for you...based on where you live isn't a vital issue.

[MadtownPacker]

Chorizo with eggs, beans and some tortillas BITCHES!!!

Just ask Harlan, that fool knows.

[Tyrone Bigguns]

[quote="MadtownPacker"]Chorizo with eggs, beans and some tortillas BITCHES!!!

Just ask Harlan, that fool knows.[/quote

post coitus for you two?

[HowardRoark]

Ok. Ty sees.

ty has considered it as well....bit worried about the rain though.

And lack of pro sports.

Ty is big on Vancouver, ty has a friend about to take a job there. Great city.

Here is something from best of craigslist..that worries ty though.

Dear Future Hipster Neighbor

Dear Future late 20/early 30 Hipster Neighbor from the Mid-west/South/Idaho:

I know you are the coolest kid in Iowa/Ohio/Idaho/Texas/Florida/etc but...

While scanning CL for a cool vintage apartment near Hawthorne or Alberta, a sweet barista job and a new fixie to ride around on once you arrive, please reconsider your decision, and please do not move here.

There aren't any jobs for the people who already live here. Word on the street is that your Stumptown barista job won't last once people find out you are a 30-something college graduate from Ohio.

I heard the eastside is going to break off from the Willamette River and will soon become part of the Couve (aka you will live in something similar to where you currently live, but rainier).

Plus, living in the Pearl or NW is too expensive for your $9/hour barista job. And no cool hipsters live on the SW Side.

Regards,

Your previous future neighbor

That's why I just visit now.....I may start commuting from OR to AK though........I love Vancouver Canada....great place.
Remember TY....SEA is 30 minutes flight time away for PDX.

I would rather work on figuring out how to work in Vancouver than PDX.

Seattle: you saying that for sports? No. ty isn't going to work or pay that much to see a seattle game.

Ty likes urban...which obviously for you...based on where you live isn't a vital issue.

Vancouver is a great city, except they need a freeway around/through it. The best part about it is that it leads to one of the greatest roads up to a great ski area with many, many very good dining places.

[easy cheesy]

Prawns with Orange Riesling Sauce

1 cup fresh orange juice
1 cup dry riesling
2 small chopped shallots
1 tsp chopped fresh cilantro
1 tsp white peppercorns, slightly crushed
8 tbs unsalted butter, at room temperature and cut into pieces
salt to taste

Prawns
2 tbs unsalted butter
2 pds medium shelled and deveined prawns
fresh chervil

for the sauce...

Stir together OJ, wine, shallots, peppercorns and chervil in heavy sauce pan over high heat... bring to boil and reduce by half

Strain liquid throuh a fine mesh sieve (or even a thin layer of cheesecloth), pressing on solids with the back of a spoon to extract maximum liquid

Whisk in butter, one piece at a time, over low heat Season with salt and white pepper, then set aside and keep warm

Melt butter in heavy pan over medium heat. Add prawns and saute until just pink, about 3-4 minutes. Stir in sauce and coat prawns well. Serves six

Just FYI- I like to use blood oranges for my orange juice

[easy cheesy]

Baked Macaroni and Shrimp

Bechamel Sauce...
2 tablespoons butter
2 tablespoons all purpose flour
1 1/4 cup of milk
pinch of nutmeg
salt and pepper to taste

Additional Ingredients
1/2 cup butter
3/4 cups sliced button mushrooms
1 cup peeled shrimp
2 tablespoons warmed brandy
6 tablespoons fresh grated Parmesan Cheese
8 ounces macaroni
Basil for garnish

Make 1 1/4 cups Bechamel Sauce... Keep warm

Heat half of the butter in a skillet and cook the mushrooms until tender

Add the shrimp and heat through, then pour on the warmed brandy and flambe. When the flames have subsided, stir in half of the cheese and check for seasoning (add salt or pepper to taste)

meanwhile, cook the pasta in boiling salted water until just tender but still firm to the bite. Drain well. Add the remaining cheese to the Bechamel.

Place 1/3 of the macaroni in a buttered oven-to-table dish and spread with half of the mushroom/shrimp mixture. Repeat layers ending with a layer of macaroni.

Cover with the Bechamel. Heat the remaining butter in a pan and, when it is lightly colored, pour it over the top. Bake in a preheated oven at 400 degrees for about 20 minutes until golden brown. Garnish with Fresh Basil

Serves 4

Lobster or Dungeness Crab make fantastic substitutions/additions as well... yummmmm

[easy cheesy]

Creamy Risotto with Fontina and Gorgonzola Cheese

1 1/2 Cups Long Grain Rice
5 Ounces Fontina Cheese
5 Ounces Crumbled Gorgonzola Cheese
(I always add more cheese... but.. that's just me! )
2 Cups of Milk
6 Tablespoons of Butter
3 Tablespoons of All Purpose Flour
3/4 Cup Light Cream
Salt and Pepper to taste

Boil the rice in salted water and drain when just tender

Remove the rind, if there is one, from the Fontina, cut into cubes, and place in a bowl. Put the milk in a small pan over low heat.

Soften 2/3 of the butter in a pan, add the flour, stirring well, the gradually add the hot milk, stirring continuously.

Add the Gorgonzola gradually, keep stirring, season with salt and pepper as desired. Remove from the heat and stir in the cream.

Add the drained rice to the bowl with the cubed Fontina and mix with the remaining butter.

Make a layer of rice in a buttered overnproof dish, cover with 1/3 of the Gorgonzola sauce, add another layer of rice followed by half of the remaining Gorgonzola sauce and repeat for a third time.

Place the dish in pre heated oven (350 degrees) and bake for 10 minutes... serve immediately. For best results the rice needs to be very hot but the sauce on top should not be brown.

Serves 4

[easy cheesy]

Sherman Crayton's Chicken New Orleans Recipe

Mr. Crayton started at Arnaud's Restaurant in 1936, worked at the Court of Two Sisters Restaurant and, in 1963 was offered the Chef's position at Vieux Carre Restaurant....

Two 1 1/2- 2 pound chickens... cut into pieces
2 tablespoons vegetable oil
2 tablespoons flour
1 medium bell pepper cut into thin strips
1 medium onion, sliced
2 cups chicken stock... fresh (recipe to follow) or canned
Two 10 ounce cans tomatoes
6 oysters
1 dozen fresh shrimp
2 tablespoons chopped parsley
4 large fresh mushrooms, sliced
1/2 cup white wine
1/2 cup brandy

Saute the chicken pieces in oil until tender. Remove and set aside.

Add flour to the juices in the pan and stir to make a roux. Add bell pepper and onion and saute for 10 minutes, then add chicken stock and tomatoes.

Cook another 5 minutes and return chicken pieces to the pan. Add oysters, shrimp, parsley and mushrooms and cook 15 minutes. Blend in wine and brandy, stir and remove from heat.

Serves 6

Mr. Crayton's notes state that this dish is NOT to be served over rice.

Chicken Stock Recipe

1 whole 5-6 pound hen
1 medium onion, chopped
3 ribs of celery, chopped
2 carrots, chopped
2 fresh bay leaves
5 quarts of water

Put all ingredients in a 2 gallon pot. Simmer slowly until hen is tender, approximately 2 1/2 hours. Let stock cool with hen in it. Remove hen and strain. Stock will keep one week refrigerated.

Makes 4 quarts