Download America Eats!: On the Road with the WPA - the Fish Fries, by Pat Willard PDF

By Pat Willard

“Not not like going out with stable buddies or long-lost family for a flavor of nation life.”—Christian technological know-how computer screen

Pat Willard takes readers on a trip into the local nooks and crannies of yankee delicacies, the place WPA writers have been dispatched in 1935 to rfile the roots of our different culinary tradition.

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Set the egg white cavities aside. Add the mayonnaise, horseradish, mustard, vinegar, salt, and pepper to the egg yolks and mix well. The mixture should be smooth and creamy. If you prefer, you can puree in a food processor for a perfectly smooth yolk mixture. Fill the egg white cavities with the yolk mixture, pressing down gently. Dip the stuffed eggs into the melted butter, filling side down, then into the brioche crumbs. indd 17 Small Plates 17 5/1/12 2:15 PM Food Carts L It seems like the number of food carts in Portland varies depending on whom you ask.

Com Executive Chef: David Kreifels Chef de Cuisine: Pauline Drumm Owners: David Kreifels, Ben Dyer, and Jason Owens Laurelhurst Market is a local favorite. It is always packed, with folks at the bar enjoying top-of-the-line cocktail offerings and super fun food off the standing rail menu. Executive Chef David Kreifels works on making the most of what is available at the local farms and farmers’ markets, making sure that the dishes that accompany the beef or pork reflect the same high standards.

Spread the crab over the melon, sprinkle with sea salt, and drizzle with olive oil. The salad can be garnished with mint, basil, salad burnet, or other complementary herb. To make the vinagrette: Preheat the oven to 375°F and place a sheet pan or cookie sheet in to heat. Split the lemon in half lengthwise; remove the center pith and all seeds. Slice the lemon into 1/8-inch-thick half wheels. In a small bowl toss the lemon with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Pour contents of bowl onto the hot sheet pan.

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