Archive for August 2011

Beecher’s Mac & Cheese

August 25, 2011

I don’t know what it was about this mac & cheese but it was pretty darn good.  It was one of  Oprah’s favorite things last year.  Maybe it tasted good because Beecher’s Handmade Cheese is a tourist trap… the line was well out the door and if all those people want it, it MUST be good!  It is made with their award winning one-year aged Flagship cheese and Just Jack cheese.  It had a sophisticated flavor that made you feel grown up while eating a childhood favorite.

One thing I know for certain is that we were pretty stuffed from lunch when we ate this.  We had just eaten Market Grill then ventured over to “Gourmet Dog Japon” (a Japanese hot dog cart) for TM’s snack before we ended up in line for mac & cheese.  My parents thought we were crazy.  Or they just thought we had a tapeworm.  This mac & cheese was good enough to wait in line for and to risk feeling stuffed after consumption.

1600 Pike Place   Seattle, WA
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Finger food in Portland

August 19, 2011

It is no secret that I often turn to “The Best Thing I Ever Ate” as a source of inspiration.  If I am traveling somewhere, I will look up which restaurants have been featured on that show and will try to plan my itinerary around those places – if it’s something I’m interested in.  If something sounds really good when I first see the episode, I will make a mental note of it and will remember it is a must the next time I am in that city.

That is exactly why it is so pleasantly surprising to see a place I visited on my own, featured on the show.  It’s even more special when something I ate there is on the show as well!

Rahm Fama chose Ike’s Vietnamese Fish Sauce Wings from Pok Pok in Portland as his favorite finger food.  Guy Fieri visited this place on DD and D.  The chef, Andy Ricker, creates his recipes based on his travels through Asia.  It is described as fresh natural chicken wings marinated in fish sauce, garlic and sugar, deep fried, tossed in caramelized Phu Quoc fish sauce and garlic and served with Vietnamese table salad on the menu.

Chef Andy mixes garlic, salt and water together then strains it through a cheese cloth.  If actual minced garlic is on the chicken wing, it will burn when fried.  Genius!  He then adds fine sugar and fish sauce to the garlic water and marinates the chicken overnight.  He dredges the wings in rice flour and some tempura flour and deep fries them.  They are then topped with the “wing caramel” which is fish sauce, water and sugar.  He adds some chili paste and fried garlic to it and you’ve got some spicy-sweet Vietnamese chicken wings!

We went to Pok Pok with our dear friends Elisa and Matt, who live in Portland and hosted us that trip.  Everything we tried had wonderful flavor to it and our plates were licked clean.  I’d definitely want to go back the next time we are in town!

3226 SE Division St.  Portland, OR 97202


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