Mystic Chicken owner offers easy Stroganoff.Byline: The $10 Gourmet by Jim Boyd The Register-Guard TOM HARBERTS, owner of Mystic Chicken & More in the Valley River Center Valley River Center is a shopping mall located in Eugene, Oregon. As the largest shopping center south of Portland and north of San Francisco, this mall comprises over 130 local and national stores and restaurants. food court, offers two personal favorites, Chicken Stroganoff stroganoff Noun a dish of sliced beef cooked with onions and mushrooms, served in a sour-cream sauce Also called: (beef stroganoff) [after Count Stroganoff, Russian diplomat] and Fried Green Beans, for today's edition of The $10 Gourmet. This meal is quick to make and requires only two pans for its preparation, he said. Harberts' signature dish at the restaurant is the Mystic Chicken Sandwich, a flame-broiled, marinated chicken breast served atop marinated slaw slaw n. Chiefly Southern U.S. Coleslaw. Noun 1. slaw - basically shredded cabbage coleslaw salad - food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of on an onion roll with a peanut garlic cilantro plum sauce. His varied menu also includes such lunch and dinner items as a salad of roasted Romaine lettuce hearts, a Reuben sandwich, a chicken quesadilla que·sa·dil·la n. A flour tortilla folded in half around a savory filling, as of cheese or beans, then fried or toasted. [American Spanish, from Spanish, diminutive of quesada, , macaroni and five cheeses, chicken corn chowder and a flame-broiled tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. sandwich. For breakfast, he serves the traditional plate of eggs, bacon or sausage, hash brown and toast or a breakfast burrito, biscuits and gravy Biscuits and gravy is a popular breakfast dish in both the southeastern and northwestern regions of the United States. It consists of (American-style) biscuits (which are actually savory scones) covered in thick "country" or "white" gravy made from the drippings of cooked pork , French toast or a breakfast sandwich with the customer's choice of meat, cheese and toast. He opened his food operation at Valley River Center last fall after operating it for 11 months in the food court of the Fifth Street Public Market. Harberts did his shopping for this meal at the Fred Meyer store on West 11th Avenue. The bill for the ingredients totaled $8.90, not including the butter, salt and pepper
The $10 Gourmet is a feature designed to allow professional cooks to pass along menu ideas to home cooks by preparing a meal for two that costs less than $10. Small amounts of kitchen staples don't have to be included in the cost. Harberts said he chose rigatoni rig·a·to·ni n. Pasta in ribbed, slightly curved, large-sized tubes. [Italian, from rigato, past participle of rigare, to draw a line, from riga, line, as the pasta for his stroganoff because the pieces of pipe-shaped pasta are hollow and hold sauce better than a flat noodle. Chicken Stroganoff Tom Harberts prepared this meal using only two pans. He used one to boil the beans first, and then the rigatoni, and he then used it to make the Stroganoff sauce. He fried the beans in the second pan. Rigatoni (enough to serve 2 people) 4 tablespoons butter, divided 1/2 medium onion, sliced Salt and pepper About 10 button mushrooms, sliced 2 chicken breast halves, sliced into strips about 1/4 inch thick 1/2 teaspoon paprika paprika: see pepper. (plus more for garnish) 1/2 pint sour cream 1/2 cup water Boil pasta according to package directions until pasta is slightly underdone, drain, plunge into cold water to stop cooking, and reserve for later use. In large saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. pan, heat 2 tablespoons butter and add sliced onion. Season with salt and pepper. Saute onion for 2 to 3 minutes on medium-high heat until lightly brown. Add sliced mushrooms. Season with salt and pepper. Saute mushrooms until nicely browned. Remove mushrooms and onion to a plate. Add remaining 2 tablespoons butter to saute pan, heat and add sliced chicken breast. Season with salt and pepper. Saute 3 to 4 minutes on medium-high heat until lightly brown and done. Add mushrooms and onion to the pan with the chicken. Add sour cream and paprika. Heat and mix thoroughly on medium heat, 2 minutes. Add drained pasta to the pan and water to thin the sauce. Heat and mix thoroughly until noodles noo·dle 1 n. A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water. [German Nudel. are cooked to your liking. Plate up and sprinkle with paprika. Fried Green Beans 1/2 pound (approximately) green beans 2 slices peppered bacon 1/4 medium onion, sliced 1 to 2 tablespoons butter Parboil par·boil tr.v. par·boiled, par·boil·ing, par·boils 1. To cook partially by boiling for a brief period: parboiled and then sautéed the new potatoes. 2. green beans, plunge into cold water to stop the cooking process, and reserve. Slice bacon into 1-inch-wide pieces and saute until the bacon starts to brown. Add sliced onion and saute until onion is golden and bacon is almost crisp. Add beans and a little butter (1 to 2 tablespoons). Fry beans until you achieve doneness according to your personal taste. Settling the Bill Green beans: $1 Pepper bacon: 48 cents Chicken breast: $3.14 Sour cream: 98 cents Mushrooms: $1.17 Onion: 71 cents Paprika: 53 cents Total: $8.90 CAPTION(S): Tom Harberts serves his chicken stroganoff and beans with a LaVelle Vineyards riesling and mug of ice water. |
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