OVEN CHICKEN STRIPS

When it is cooked in the oven, it's easy and healthy ...

Oven Chicken Strips

Total Baking Time: about 35-40 minutes
Makes 4 servings

1/2 lb. Chicken tenders
1 C. Panko bread crumbs
1/2 C. Parmeasan cheese
1/2 t. Garlic salt
1/2 t. Oregano
1 t. Italian seasoning
1 Whole Egg
1/4 C. Water

1. Pre-heat ove at 350F


2. Cut the chicken tenders length wise, then cut into half or thirds, depending on how you like the length and width of your chicken strips. Season with salt and pepper.


3. In a small flat dish mix the bread crumbs, parmeasan cheese, garlic salt, oregano and italian seasoning. You can add 1/2 t. of whatever herb seasonings you like.


4. In a shallow bowl, whisk the egg and add the water.


5. Dip one cut chicken tenders into the eggs, then coat well with the mix. Then put in a cookie baking sheet.


6. Do this to the other chicken pieces. When all is done, bake for 30-40 minutes. Making sure that you turn the chicken nuggets to get an even golden brown on both sides.


7. When done, remove from the oven and compliment with a sweet and sour sauce, ranch or bbq sauce!

MAGNOLIA BAKERY (New York)

When they opened, people queued up around the block for the cupcakes. Then it was showed on Sex and The City and the line got longer.

Cupcakes, cupcakes, cupcakes! In all colors and sizes for anyone's sweet tooth treat ... But the cupcakes is not the reason to go to Magnolia Bakery ... You go because of their Banana Pudding! No other reason.

The bakery is cute - a modernized 70's style bakeshop ... The cupcakes were cute to look at but not so much to eat. Although, from all the cupcakes, one stands out ... try the Red Velvet! And ofcourse, the Banana Pudding - hands down!

MAGNOLIA BAKERY

1240 Avenue of The Americas

New York, NY

Banana Pudding

MINI CRAB PATTIES

Great party food, deliciously good and easy to prepare, most importantly ... your guests will go WOW!
You can cook this in advance and just heat it in the oven at 375F for 10 minutes. Your guests will be asking for more so make sure you have enough.

Mini Crab Patties

(Vegetable Omelette)

Total Cooking Time: about 40 minutes
Makes 12 pieces

1 C. imitation Crab - chopped
1/4 C. Onions - finely chopped
2 stalks Spring Onions - cut into 1/4 inch
Salt and Pepper to taste
1 Egg white
2 whole Eggs
1/4 t. Cayenne Powder

1. Whisk egg white and whole eggs and season with salt and pepper.
2. Add crab, onions, spring onions and cayenne powder to the eggs. Mix well.
3. Spoon 1 T. of the crab filling and form into a ball, flaten into mini patties, a little bigger than poker chips in size.
4. On Medium heat, oil a non-stick pan and cook crab patties by batches depending on the size of your pan (don't over crowd). Cook for 3 minutes on the first side, flip patties and cook for 2 minutes on the second side.
   

Portland, OR - A Michelin Pedigree, Part 2 of 2

This page is a continuation of a title blog which you can access thru this link: "Portland, OR - A Michelin Pedigree, Part 1 of 2"

Restaurants in this review page: Papa Haydn and Pambiche

My ravings/rantings should not influence and stop you from exploring the city's food scene. Everyone has their own taste and whims, for your own gastronomic pleasure and for the pursuit of good eating -- GO! Experience and explore Portland's myriad eating options!

All restaurant listings will be updated accordingly so check back within a few months!

Last update: September 9, 2008

PAPAHAYDN
(Breakfast, Brunch & Dessert)
5829 SE Milwaukie Ave
Portland, OR 97202
(503) 232-9440
http://www.papahaydn.com/
Papa can you preach ... Dessert, dessert, dessert! The Boccone Dolce is absolutely INSANE!!! I can finish that towering dessert, good thing there were 3 of us! And I will come back just for the Boccone Dolce dessert ... for that I will give 5-stars!!!
For the rest of the menu ... 2-stars!

PAMBICHE
(Breakfast, Cuban)
2811 NE Glisan St
Portland, OR 97232
(503) 233-0511

http://www.pambiche.com

The menu is authentic and creative, the atmosphere - festive. On a beautiful day it is best to be seated outside with a chilled glass of sangria. Food portions are rather small and a tad pricey. The Tres Leches was as expected - very good. If you do not have any other place to go to, it won't hurt to check this out ... 2-stars!

OXTAIL STEW

Oxtail Stew

Slow cooked in the stove top or in the oven (a healthier option) ... the result is the same, tender to the bone and succulently mouth watering. Serve this with brown rice or with a doughy bread to wipe off that sauce. It is good to the bone! Literally!

Total Cooking Time: about 3 hours

Makes 5-6 servings.

3 lbs. Oxtail - seasoned with salt and pepper

10 cloves Garlic - smashed

1 medium Onion - sliced
1 3/4 C. Broth

1 1/4 C. Red wine

1/3 C. Worcestershire sauce

1 t. Oregano

1 t. Basil

2 pcs. Bay leaves - whole

4 small Potatoes - quartered

10 pcs. baby Carrots

8 pcs. Cherry Tomatoes - whole (optional)

1/4 t. Paprika

1/2 t. Chili Pepper flakes

IF BY STOVE TOP:

1. Pre-heat oven at 325F
2. On the stove top, brown oxtail in olive oil and set aside.
3. Saute garlic and onions. Add broth, red wine and worcestershire sauce.
4. Bring to boil. Add oxtail, oregano, basil and bay leaves, simmer for 15 minutes. Turn off stove top.
5. Transfer the pot into the oven, bake for 90 minutes.
6. After 90 minutes, add the potatoes, baby carrots, cherry tomatoes, paprika and chili flakes. Turn oxtail on the side, cover lightly with aluminum foil for the heat to release naturally, bake for an hour.
7. Season with salt and pepper to taste.

IF BY THE OVEN (BAKING):

1. Pre-heat oven at 325F
2. In the baking dish put the oxtail, garlic, onions, broth, red wine, worcestershire sauce, oregano, basil and bay leaves. Leave it in the oven for an hour.
3. After an hour, turn the oxtail on the other side and bake for 30 minutes.
4. Add the potatoes, baby carrots, cherry tomatoes, paprika and chili flakes. Turn oxtail on the side, cover lightly with aluminum foil for the heat to release naturally, bake for an hour.
5. Season with salt and pepper to taste.

CHICKEN BBQ BAKE

A Smokey Flavour Without The Fuss!

No need to fire up the grill!
This dish has that smokey tender flavor of hours of grilling without the fuss of grilling! A wet rub marinade that wakes up the senses without breaking a sweat in the cooking/grilling process. The soda helps tenderize the chicken and the paprika gives it that smokey flavor.

Just because I say you don't need to grill, you don't need to go grilling. Yet if you have to, this marinade recipe is good to go even for the grill. You just have to do the regular basting technique.

Chicken BBQ Bake

(Barbequeing without the grill marks yet with the grill taste! Can be used for pork, too!)
Makes 4-6 Servings

8 pcs. Chicken (thigh or breast)
4 T. Garlic - minced
3/4 C. Worcestershire sauce
1/4 C. Vinegar
8 oz. Diet Coke
1/4 C. Soy sauce
1 T. Hot sauce
1/4 C. Ketsup
2 T. Dijon Mustard
3/4 C. Brown sugar
1 T. Kosher salt
1 T. Dill - Chopped
1 T. Ground Oregano
1 T. Basil
1/2 T. Paprika
1/2 T. Cayenne Powder

1. In a small mixing bowl, incorporate all the ingredients very well except chicken pieces.
2. Pour marinade in a square container (9x9 or larger) and add the chicken. Make sure that the chicken pieces is covered by the marinade. If not, you will have to invert the chicken pieces after 8-10 hours.
3. Cover and refrigerate overnight. It is usually best if you marinate the chicken over 24 hours.
4. Remove chicken from refrigerator 30 minutes before baking.
5. Pre-heat oven at 375F. Bake skin side down for 35 minutes. Invert chicken, skin-side up, and bake for 15 minutes. Note: You do not need to baste the chicken.
6. Turn off heat from oven, after 10 minutes remove chicken from oven and cover chicken with aluminum foil.
7. After 10-15 minutes, you may serve them this delicious dish.

ART - Part 1 of 5

TITLE:

Apple 3 - Giclee, Acrylic on Canvas

Untitled Photo # 1

Untitles Photo # 2

Portland, OR - A Michelin Pedigree, Part 1 of 2

Portland is fast becoming a gastronomers playground and is not far behind San Francisco or New York's Michelin pedigreed chefs. The food scene is becoming more sophisticated and innovative due to "the greatest chef culture" which has young and talented chefs making their pilgrimage to this city. It makes them take risks without calling on corporate backers and lawyers ... Lucky Portlanders!
Portland's a food destination with maximum flavor and a WOW factor that is unpretentious! Yes, I will be back for more.

The restaurants in this ravings page: Piazza Italia, Simpatica Dining Hall and Andina.

My ravings/rantings should not influence and stop you from exploring the city's food scene. Everyone has their own taste and whims, for your own gastronomic pleasure and for the pursuit of good eating -- GO! Experience and explore Portland's myriad eating options!

All restaurant listings will be updated accordingly so check back within a few months!

Last update: September 9, 2008

PIAZZA ITALIA

(Italian)
Neighborhood: Pearl District
1129 NW Johnson St
Portland, OR 97209
(503) 478-0619
http://www.piazzaportland.com/
A small family owned restaurant that has transplanted traditional Italy into the heart of Portland's Pearl district. Just watch how the server's attitude and accents set the tone (talk to the servers a little longer and that Italian accent is gone.) Soccer banners posted on three corners and the soothing smell of authentic Italian cooking everywhere! Truly Italia ... Yum!
They use simple ingredients with full bold flavors that had all the correct seasons: Texture, Color, Flavor and Temperature! Vegetarians need not worry, they have an ample list of veggie dishes.
They serve "special" dishes not found on the menu, had the rabbit and is was mouthwatering good! Prices are very reasonable $10-$15 for an entree that is good for two!
Make a trip to Italy in Portland ... PIAZZA ITALIA, 5-stars!!!

Advance reservations a must!

SIMPATICA DINING HALL
(Breakfast - Nuovo cuisine)
Neighborhood: Southeast Portland
828 SE Ash St
Portland, OR 97255
(503) 235-1600
http://www.simpaticacatering.com/
You will be going down to what seemed to be a basement hallway. It feels like you are walking through a theater corridor, and maybe you are ... The stars of the theater ... The FOOD!
A homey-feeling place with a homey-feeling meal! Simply divine, simply delicious, simply Simpatica (charming)!
It's eating "pretentious food" without the pretention. Sunday brunch was fabulous, they serve dinner on Friday and Saturdays ... The food was good that I only took one picture! There is more to be said and it's all good, yet let SIMPATICA pleasingly surprise you ... 5-stars!!!

ANDINA

(Latin America - Peruvian)

Neighborhood: Pearl District

1314 NW Glisan St
Portland, OR 97209
(503) 228-9535

http://www.andinarestaurant.com

The interiors impressed me, the food just verified my impression of Andina at every level ... Presentation eye catching and the taste - delectably heavenly. The bread and the three dipping sauces (in the array of spiciness) are a tasty hold-over till the appetizers come. The cocktail drinks - inviting and inventive! They have fuzed the Spanish tapa style to the Peruvian plate and the result is a burst of colors and flavors! Tapas or an entree ... This is a great place to impress.

They serve gluten-free dishes, too! Price is downtown fancy ...

Food was my first priority, taking pictures second ... fortunately, the food was sooo good, I forgot to take pictures! Better than Soho NY? ... Am giving it 5-stars!!! ... That means YES!

A continuation of this blog title thru this link "Portland, OR - A Michelin Pedigree, Part 2 of 2"

EGGS CAPONATA

Eggs For Dinner!

Why not! You can pack it with tons of protein, reduce the cholesterol content and make it as healthy as possible. It is also a good way of eliminating some of your left-overs! Easy to make and deliciously good for the you (and the kids)!

Eggs Caponata
(Vegetable Omelette)
Makes 4-5 Servings

1.5 T. Olive oil (NOTE: 2 T. if you use a non-stick pan)
1 medium Onion - chopped
2 cloves Garlic - chopped
1 Tomato - chopped
1 C. Vegetable - chopped (whatever you have on hand)
Dash of Salt and Pepper
4 Egg whites
2 whole Eggs
1/2 C. Milk or water
1/2 t. ground Cinnamon or Nutmeg
1/2 t. Cayenne Powder
1/4 C. Parsley - finely chopped

1. Pre-heat oven to 375F
2. Saute onions in olive oil until opaque in color. Season with salt. NOTE: I use a 9-inch diameter non-stick pan.
3. Add garlic, tomato and 1 cup of any vegetables that you have on hand, season with salt and pepper.
4. While vegetables are cooking, whisk all the eggs, then add milk, cinnamon or nutmeg and cayenne powder. Add a little dash of salt and pepper.
5. Add the egg mixture with the vegetables into the pan. When the base of the eggs is a bit firm, transfer the pan into the oven and bake for about 10 minutes.
6. Open the oven and sprinkle the parsley evenly into the pan, bake for 5-7 minutes.
7. When done, let the caponata rest for about 10 minutes before cutting into six wedges.

ADOBO FILIPINO

In the 1800s Filipinos use this method of cooking to preserve the meat without refrigeration. They did not have refrigerators waaaay back then ... A whole pig would be slaughtered, chopped to bite size pieces and cooked on the stew. The cooked meat where placed inside 2 or 3 large terracotta vases and the household mother would take a portion that the family will consume for that particular meal. The meat can be stored in the terracotta vases for months!

This version is close to authentic Filipino cooking. My version of adobo is by adding water, brown sugar and hot sauce to the dish to give it a little savory kick. It is even better the next day, that is ... if you have left-overs!

Pour the sauce over rice and add the meat on top ... Ohhh, whatever your technique is they will just love this dish!

Adobo Filipino

(Chicken in a savory ADOBO sauce! Can be used for pork or a chicken-pork combination.)
Total Cooking Time: 55 minutes

Makes 4 Servings

12 pcs. Chicken wings (about 1 pound) - season with salt and pepper

2 T. Olive oil

6 cloves Garlic - mashed

1 T. Garlic - minced
1/2 C. Soy sauce
1/2 C. Vinegar
1/2 C. Water
10 pcs. Pepercorns
1 T. Hot sauce
2 pcs. Bay leaves
1 t. Brown sugar

1. Saute garlic in pan, brown the chicken pieces.
2. Pour vinegar, soy sauce, peppercorns, hot sauce and bay leaves. Bring to boil and then simmer for 10 minutes.
3. Add water and brown sugar. Cover and simmer for 45 minutes or until sauce has reduced to almost half. Turn chicken occasionally.
4. Serve with rice.

Restaurant By City

Las Vegas, NV (USA)

• Restaurant
• Restaurant
  

New York, NY (USA)

• 230 Fifth - Bar, Lounge, Rooftop - $$$
• Tao Restaurant - Pan Asian Fusion; Bar - $$$$
• Magnolia Bakery - Cupcakes - $$

Portland, OR (USA)

• Andina - Latin America (Peruvian); Bar - $$$$
• Papa Haydn - America - $$
• Piazza Italia - Italian (Family owned) - $$
• Sympatica Dinning Hall - Southern Comfort Food - $$
• Pambiche - Cuban - $$
  

Beef, Pork, Lamb, Game and Other Meats

BEEF

• 
  

Pork

OTHER

• Oxtail Stew

Chicken and Turkey

CHICKEN

(*) This dish can be made with either Chicken or Pork

• Adobo Filipino *
• Baked Chicken Strips
• Chicken BBQ Bake *