OCR Text |
Show April 4, Cross Currents 1997 Page 21 Dining tour great; home meals still the best Sons, could be chefs daughters-in-la- w By Ken Terry know how, place the peppers under a broil- cr and turn often until the peppers are and blistered. Place the hot peppers in a large bowl, cover, and allow to cool about 20 minutes. Vibrk over the bowl to catch any juices when you remove the skins, cut in half, and remove the seeds. Whisk together 4 jC lbs. of the pepper with 6 lbs. juice olive oil. Chop lbs. fresh orecano or crush 12 tsp. dried oregano, and add to the oil along with 14 tsp. salt and his month we arc back in Farmington r.m our California trip. just told my wife ;h.n was racking my brain for some ideas, she iid I didnt need a rack; a golf tee 1 I uoAi work just fine. do base some great recipes, but 1 also . a vhort travel narrative. Vie had break-t.i Vtn Juan Capistrano, at a small vnurani that was added recently into a built in S8 . The place is known as h Kami" House. If it is raining, Ik sure to :.,k. r umbrella. It is worth the trip. The House is at 31752 lavs Rios Street. Ra lunJicon we had in Dana Point I M 1 1 t. good, but the most intcrest-ip- l: it is a part of an antique that part is meal he was the special of the day, shop and u was salmon in a put pastry. You can not otilv have a meal served, but you can also huv the table, chairs, and place settings but not the modern salt and pepper haksrs. Mv wife wanted the teapot, but, alas, u is still there. The place? Traditions at Pacific Coast Highway. Dinner, mv birthday, was at the Ocean Avenue Brewery. This is a brew pub and an Italian restaurant combined. Our waiter was named .Arrow. The food was very good, the service on the same plane, and the brews excellent. This place is 237 Ocean Avenue, laguna Beach. These meals were not all on the same day. The very best meals were not open to the public. They were in the homes of my sons and daughters-in-laAny one of them could go professional, but 1 hope they t a'lv verv 14 I dont. pepper platter" is really good with Oriental, or just any time want something that is a visual and ITiis Mexican, Italian, you taste treat. Skin six bell use medium red, green or yellow peppers, or any combination. I always all three colors. For those who dont Heat 14 cup clarified butter in a bottomed pot, and saute onion, coarsely coarsely chopped green sell chopped, pepper, .5 coarsely chopped celery stalks, and 5 cloves finely minced garlic. Saute lb. vegetables for 5 minutes, and add cleaned raw heavy-charr- tsp. freshly ground black pep- Remove the per. peppers from the bowl, wipe the bowl clean, lightly crush a clove 1 B ' lb. shrimp, boneless, skinless chicken, 3 bay lea ves, and 12 tsp. thyme. rice is done, about 30 minutes. A Creole sauce is wonderful over this, but so is a good picante sauce or salsa. Dark, heavy beer goes very well. I often use the ingredient clarified butter. I was informed that many people dont know what it is. Now you are going to learn how to make it. Slowly heat 12 lb. butter in a heavy saucepan until melted. Do not allow to get too hot. Skim off the foam and pour the clear liquid off the sediment that has collected on the bottom. This is your clarified butter, which will keep about a week in a refrigerator. I wonder if a fat skimming pitcher wouldnt work? Here is a recipe Ive not used in sears. is It messy but worth all the mess and trouble. You will need 4 skinned chicken leg quarters not separated. Put about 12 cup of flour on a plate, 2 eggs beaten with 2 Tbs. Cook until the chicken is white and the shrimp are pink. Add 14 tsp. paprika, and stir to mix well with the other ingredicold water and 14 tsp. cayenne pepper on ents. Add 2 another deep plate, and 2 cups very finely cans tomatoes, cup chicken stock, chopped peanuts on another plate. Dip the Tbs. Louisiana chicken in the flour, then the egg, and finalHot Sauce, and ly the chopped peanuts. Place the chicken 14 cup in a baking dish that has been coated w ith Worcestershire olive oil. Bake at 375 degrees for 45 minutes sauce. Stir well, without turning, or until the juices are clear and add 12 lb. when the legs arc pierced with a fork. Serve spicy sausage, such as andouille or kiclbasa, with steamed rice, lightly sauteed carrots, slices, and 12 lb. cubed and steamed spinach. A garden salad and a cut into 1 smoked ham. Stir well and add 12 lb. fruit salad for dessert. A nicely chilled white cleaned raw crawfish tails, and cook over w ine would not be out of order. medium heat until liquid returns to a boil. (Ken Terry was a restaurant chef at age 10. Add 1 bunch coarsely chopped green He comes from a family of chefs , and he is a onions, 3 cup long grain rice, and salt and graduate of the French School of Cooking pepper to taste. Cook over low heat until London. Retired he liirs in Farmington.) 28-o- z. 1 of garlic, peel and rub the bowl the with garlic, return the peppers, and coat with the oil. Chill about 2 hours. ed 1 1 ! w pet the crawfish tails, 1 In the Kitchen 'ksm Combine 12 cup ch between the peppers. A virtual visual feast, Broil and peel the peppers as above, but cut into strips, dip into tempura batter and fry. These make great appetizers with horseradish dip, or use your imagination as to the dip, but it should have a bit of a bite. 1 had a request for a Jambalaya." There is no such thing as the jambalaya; it 1 changes from household to household. have one that was given to me from friends in Louisiana. This is great even if you cant DIETZ MARKET Baskets & 7 Pottery Garden Pots 8c Saucers Italian Window Boxes 8c Wall Pots Jum off Main on 8th 1 mi. S Dgo Mall fwv 530, ' 60 1 1 231V5811 Antiques & Collectibles nambe' Spring Cleaning Time! 0 FOUNDRY OUTLETS m Let the Trove turn your antiques and collectibles into cash. Consignment & Space Available for Rent 309 W. Main Farmington (505) 324-055- 9 Hours: Mon. Sat. 10 a.m. to 5 pjn. . - ' T. Y'a O m a a-- Durango 532 Main Avenue.(970) 259--6 128 - ; |