Carl's Jr. Opens Tomorrow
The Business Examiner Daily is reporting that Carl’s Jr. is opening tomorrow. The restaurant is located in the Highland Hills Center at 5925 Sixth Avenue. Mmm… double western bacon cheeseburgers.
A very lively previously on Exit133.
7 comments
G Gordon Naccarato October 12, 2010
John, nice article. My favorite way to serve Chanterelles is sliced and sautéed in some butter with garlic and shallots, S + P until they are cooked and have given up some of their juices. Add some chopped Italian parsley & fresh thyme. Let the juices reduce a little (especially if you add a splash of white wine and/or chicken stock) and at the last second swirl in some additional butter to give the sauce some body.
Check & correct seasonings. Serve over some grilled rustic sourdough bread from La Brea Bakery, and a small tuft of arugula.
If you like add a few drops of white truffle oil and some shaved reggiano cheese, and serve with a squeeze of fresh lemon juice. And when I say drops —I mean with an eye dropper— otherwise the truffle oil will overpower the dish. And if you don’t want to go to all that trouble—come by Pacific Grill where we are serving this dish while chanterelles are in season :)
J James October 12, 2010
My favorite preservation method for freezing is sauteeing them at high heat in a dry cast iron pan. As they heat up you can spoon off the water and then at the end deglaze the pan before starting the next batch. Reserve that deglazed liquid for mushroom risotto. You cook them down until they just barely start sticking and then spoon them out (and deglaze). I then cool them in the refrigerator overnight before spraying a pan with olive oil pam and “flash-freezing” on the pan. You can then break them up and put them in a Ziploc bag and you have total portion control.
A Aura Mae October 14, 2010
Crab, Corn & Chanterelle Chowder
by Aura Mae on Monday, October 11, 2010 at 8:44pm
6 ears yellow corn
1 quart chicken stock
1 quart heavy cream
6 slices thick cut bacon, chopped
1 finely chopped onion
5 stalks finely chopped celery
1.5 pounds white-skinned potatoes, in 1/2” cubes
bundle of fresh thyme
1.2 pound fresh Chanterelle mushrooms, roasted
rendered bacon fat
2_-4 tablespoons butter
1 pound fresh crab meat (Dungeness preferred)
Prep mushrooms: place on a cooling rack over cookie sheet in 300 degree oven until they give up all their moisture. Collect the liquid.
Cut kernels off corn cob and set aside. Place cobs in soup pot with stock, cream & mushroom liquor. Add salt & pepper to taste. Simmer 10 minutes and remove from heat. Discard cobs.
In heavy pan, cook bacon till crisp and remove to paper towel. Do not discard fat. (If you don’t have enough fat to saute the onions, add butter) Add onions & celery to pan and saute about 5 minutes. Toss cubed potatoes in just enough flour to lightly coat, then add to onion/celery mixture and combine. Grate in a fair amount of fresh nutmeg. Add vegetables to liquid and stir.
Add butter to the pan you used to saute and add mushrooms. Cook until tender. Sprinkle with salt. Add to soup and stir. Place thyme bundle on top and cover. Simmer.
When potatoes are almost fork tender, add corn and taste for seasoning. Continue simmering until potatoes are tender. Stir in crab and bacon and remove thyme bundle about 5-10 minutes before serving.
J John Idstrom October 14, 2010
Crab, cream, chanterelles and bacon? I think I’m in. That sounds awesome.
M Maria October 14, 2010
Popular in the Asian community:
Heat pan to medium high. Melt about 1 T. butter. Toss in 2 or so cups of sliced chanterelles. Add about 1/4 c. sliced onions, 5 cloves garlic and 1/4 c. green onions. Salt & pepper to taste. When mushrooms are almost done, sprinkle with about 2 T. soy sauce to add additional umami and deglaze the pan. A little bit of beef stock (dashida) also warms up the taste.
Variation: add sesame seeds or sesame oil for a slightly more “Asian” taste. Sometimes zucchini or other fall veggies are sliced thin and thrown in also.
Someone gave me a bag of matsutake mushrooms (the kind with a light pine scent), but I don’t care for them as much as the chanterelles.
D Donald Hurley October 14, 2010
John, great article! I always enjoy your writing, humor, and the added benefit of a great recipe. Nice yarn! I was thinking that back here in Minnesota, I might try your green peppercorn cream sauce with the morels which I obtained from a guy I caught trespassing on our wooded property and out of fright dropped his morel harvest while running off. Still don’t know where he found them even though I have scoured the entire property trying to locate his spot on my land.
Hey, the mud hens are starting to migrate through the state as well, any recipes for coot?
J John Idstrom October 15, 2010
Mudhen? Aka the Ivory-billed Canvasback? The only thing to recommend is a Coot Confit.