Text 25017, 73 rader
Skriven 2012-05-19 05:40:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av HAP NEWSOM
Ärende: PORTER'S
================
-=> HAP NEWSOM wrote to DAVE DRUM <=-

 HN> Howdy Dave!

 ->  -> As I recall it was reasonably decent Q - even if they didn't have
 HN> Dixies was the original, and was Mr Porter (Sr)'s wife, then Mr Porter
 HN> (jr) opened the one in Tacoma...it grew and he relocated to the
 HN> old Pizza Hut where the echo ate. He then relocated again to a spot
 HN> where he could use his smokers for the catering part of his business
 HN> ...and opened a restaurant alongside just so he could have company
 HN> and have jazz on saturday nights. Not many knew of this location
 HN> and it was seldom crowded and always a treat. Then Mr Porter (sr)
 HN> passed away and the finances that held everything together sort of
 HN> got screwed up and it ended up that Mr Porter (jr) lost the lease
 HN> on the location in Tacoma. It took a year or so but he got things
 HN> straightened out and has reopened at another location (still no
 HN> advertising though) and I am guessing he's doing mostly catering
 HN> again.

He may figure out, one of these days, that hiding your light under a bushel is
about as effective as trying to grow tomatoes in a cave. The only things, other
than bats that I know which do well in the dark are mushrooms and white
asparagus.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus & Mushrooms in Tarragon Cream
 Categories: Pasta, Vegetables, Mushrooms, Dairy, Citrus
      Yield: 6 Servings
 
      2 lb Asparagus
      2 tb Butter
      3 cl Garlic; minced
      1 tb Dried tarragon
    3/4 lb Mushrooms; thick sliced
    1/2 ts Salt
      1 tb Unbleached flour
  1 1/2 c  Half & half
    1/2 ts Nutmeg
    1/2 c  Parmesan cheese
           Black pepper
      1    Lemon; in 6 wedges
     12 oz Pasta
 
  Break off the tough ends of the asparagus stalks & cut the
  asparagus at a slant into 3" lengths. Melt the butter in a
  large skillet; add the garlic & tarragon and stir to
  distribute. Add the asparagus & mushrooms, sprinkle with
  the salt; stir. Saute over medium heat for about 10
  minutes. Sprinkle the flour over the vegetables & stir to
  distribute. Add the half and half & nutmeg. Reduce the
  heat to low. Bring to a simmer & cook for about 5 minutes
  until the sauce is slightly thickened.
  
  Meanwhile, bring several quarts of water to a boil & cook
  the pasta al dente. Drain the pasta very well. Toss the
  pasta with the sauce in a warm serving bowl. Add the
  Parmesan cheese and a few grinds of fresh black pepper &
  toss again. Serve immediately with the lemon wedges. Pass
  additional Parmesan, if desired.
  
  Serving Ideas : Serve with steamed or glazed carrots.
  
  NOTE: This dish is perfect in spring when fresh slender
  asparagus is at its peak.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... You should go to a pear tree for pears, not to an elm. - Publilius Syrus
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