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Beacon Hill in Seattle Weekly
Apr 25th, 2006

After being in business for only a month or so, El Quetzal made it into Seattle Weekly's dining guide to ethnic food in Seattle. They're in the North American section (it's arranged alphabetically so scroll down).

Kusina Filipina has been around quite a bit longer, and they are featured in the Asian section.

I'm a little surprised there was no mention of Baja Bistro, but overall I think our tiny little business district did very well for itself. Beacon Hill represent!


Comments

Last night I made chicken carbonara with veggies. It's a quick dinner that often functions as our standby. Put your pasta water on to boil. Sautee a chicken breast and veggies with garlic, salt, and pepper. Take it off the heat. When the pan is no longer hot dump in some parm and crack an egg into the pan. Drain the noodles well. While they are still hot stir into the egg mixture. The heat from the pasta makes a nice light creamy coating. It usually takes less 15-20 minutes to have dinner plated.

My question is this. Whenever I sautee the chicken, no matter how much oil I use, it always sticks to my pan. What am I doing wrong?

I apologize for the off topic post. Should I have posted this elsewhere?

-posted by Stephanie on Apr 25th, 2006
Stephie you can post wherever you want on this here blog.

As far as the chicken sticking, I would imagine it's either an issue with the pan or the temperature. What kind of pan do you use?

-posted by kymm on Apr 26th, 2006
I have a calphalon pan that I like. It has a flat bottom and rounds up so that it will hold saucy things nicely. I preheat it and the oil at med high - ish.... I think. If I were to pay attention to this detail, what temperature should I be using?



-posted by steph on Apr 28th, 2006
Hmmm... medium-highish sounds right to me since you're using what sounds like a fairly thick-bottomed pan. You might try decreasing the heat a little though and see what happens. I guess it depends on how you're cooking the chicken - I've never had problems with chicken sticking when I'm sauteing because I stir it around a lot. Are you cooking the chicken and vegetables together? Maybe you need to try cooking the chicken first separately and then just adding it back in later to reheat.

If you were searing it you'd want to make sure not to stir it at first - basically when you sear a piece of meat you want to leave it in one spot until it gets a nice brown color. If you move it too soon it will stick, but once the outside is seared it won't stick at all if that makes sense.

I'm so not the expert on this, but maybe something I said will give you something to experiment with, or maybe someone else will chime in.

-posted by kymm on May 2nd, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com