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Article: Pasta Poulet, Cajun Catfish recipes worth reeling in Chicken, seafood specialties prepared by top chef at the Anchorage Restaurant
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- September 23, 1998
CopyrightCopyright 1998 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Lois R., West Allis, requested recipes for Pasta Poulet and Cajun
Catfish, both served at the Anchorage Restaurant, 4700 N. Port
Washington Road, Glendale.
Jerry Taylor, executive chef, sent the recipes.
The Anchorage Pasta Poulet
2 large chicken breasts (about 8 ounces each) boned, skinned
and cut into thin strips)
16 large shrimp (26 to 30 count), cleaned, deveined
Flour to dust shrimp and chicken
1/2 cup olive oil
2 teaspoons chopped garlic
Salt to taste
White pepper to taste
1 cup dry white wine
4 cups sliced fresh mushrooms
16 plum tomatoes, cut into wedges Chopped fresh parsley to
taste
1/4 cup clam stock
1 pound fresh linguine, cooked and held warm
Dust chicken and shrimp with ...