iustout»
^/elveetn
Portland chefs share their holiday recipes
by Jedidiah Chavez
rom green bean casserole to lime Jell-O with
green olives, the holidays can offer an assortment
of stomach-pleasing or stomach-churning dishes.
To help our readers, Just Out talked with some of
Portland’s beloved restaurateurs and chefs to ask
them to share some of their favorite festive holi­
day recipes.
«
I
Stocking ^tuffer
i
I
I
Pat Jeung from Chameleon Restaurant
offered a holiday-inspired appetizer. It is
a new twist with surprisingly delicious
results. The aroma and taste create the
perfect holiday atmosphere.
Jgruschetta
5 oz. goat cheese
1/2 cup dry cranberries (roughly
chopped)
Salt and pepper to taste
I
I Chameleon Restaurant
I 2000 N.E. 40th Ave.
I 503-460-2682
www.chameleonpdx.com
Open for dinner and cocktails Tuesdays
I to Saturdays at 5:30 p.m.
1 tsp. cinnamon
4 T milk or heavy cream
One baguette toasted and cut into 24
thin slices
2 6 oz. New York steaks dry rubbed with
cinnamon, nutmeg, salt and pepper
I
I
I
I
Grill steak to liking. Let rest for 10
minutes. Slice beef into thin strips.
Mix remaining ingredients until
smooth. Spread goat cheese mixture on
baguette. Top with caramelized onions
(see recipe below). Place thinly sliced
beef on top of baguette.
Caramelized onions
3 large onions, sliced
4 T butter
Sauté onions in butter on medium heat
with butter until golden brown or
translucent:
4
more on n /Jlnte
i
i Executive chef Wade Crowley of Tresca offered
1 an Italian classic reserved for special occasions.
Located in Hillsboro, Tresca’s delicious entrees
I are well worth the drive. Don’t be surprised if
I these recipes rival those found in Florence. They
I are sure to be a hit at any holiday function.
1
j Tresca
I
I
•
1
250 E. Main St., Hillsboro
503-693-6027
www.trescaitalian.com
Open 11 a.m. to 8 p.m. Tuesdays to Thursdays
and 11 a.m. to midnight Fridays and Saturdays
I
I
£hicken
8 boneless chicken breasts, with seasoned
flour, as needed
2 T butter
1/2 cup shallots, diced
1 cup marsala
2 cups beef stock (full flavor earthy)
1/4 cup parsley, minced
1 tsp. rosemary, minced
Salt and pepper to taste
Begin by pounding out the chicken and
then dredge in flour.
Melt butter in pan with a touch of olive oil.
Add chicken and brown until golden.
Move chicken to a sheet pan lined with
parchment.
Roasted Garlic Asiago Mashed Potatoes
4 lbs. chef potatoes (Yukon)
2 cups roasted garlic
1/2 cup asiago cheese
2 oz. unsalted butter
White pepper and kosher salt to taste
Mix ingredients with mashed potatoes.
Add shallots to the same pan that you
cooked the chicken in, allowing the shallots
to keep the full flavor.
Add about 2 to 3 T of seasoned flour to
make a thin roux. Flame with marsala and
add stock. Simmer and thicken. Before serv­
ing, add herbs and season.
Serve chicken with sauce.
Rosemary Oil
1 cup vegetable oil
5 stems rosemary
Heat oil to 120degrees. Turn off heat.
Add rosemary; let steep until cool.
Keep oil cold at all times. Heat up and add
to any dish.
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
Continued on Page 31
Find Your Diamond
in the Pearl.
JEWELERS
Located In The Peart District
320 NW 10th Avenue
Between Everett & Flanders
Judi t h Arne 11J ewelers.com
503.227.3437
4