Description

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Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little caf that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Portland captures the recipes that define the City of Roses. From the famous Bacon Maple Donut at Voodoo Donuts, to the old-world elegance of Veritable Quandary, these are the restaurants, recipes and pictures that define the culinary tastes of Portland. Ike's Vietnamese Fish Sauce WingsPok Pok Chef-owner Andy Ricker, who takes annual trips to Southeast Asia, first tried fish sauce wings at a roadside stand in Saigon seven years ago. He scribbled down his guess at the ingredients on a paper napkin, which he carried with him until Pok Pok opened. 1/2 cup Asian fish sauce1/2 cup superfine sugar4 garlic cloves, 2 crushed and 2 minced3 pounds chicken wings, split at the drumettes2 tablespoons vegetable oil, plus more for frying1 cup cornstarch1 tablespoon chopped cilantro1 tablespoon chopped mint In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.In a large pot, heat 2 inches of oil to 350 . Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

About the Author

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Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters' gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.