The Milwaukee Post

12 • Milwaukee County Post • April 21, 2017 Pat's Oak Manor Restaurant, Bar, Chapel, Hall & Catering 1804 15th Ave., South Milwaukee 2 blocks south of Rawson Ave. Dine In Only Pat's Oak Manor With coupon. Limit 1 per table. Not valid with other offers 5.5.17. $ 5 Off Any purchase of $30.00 or more 414-762-4660 www.patsoakmanor.net Kitchen Open: Tues-Thurs 4-10pm, Fri. 4-9pm Bar Opens Tues-Sat 3pm; Sun 11am 255271016 Hall Dates Available 2017 & 2018 Happy Hour: Tues-Thurs 3pm-6pm Pat's Oak Manor MP WATCH SPORTS HERE! Pat's Oak Manor With coupon. Limit 1 per table. Not valid with other offers 5.5.17. MP Dine In Only Tuesday: 40¢ Wings 50¢ Boneless Wings Wednesday: $2.50 Handmade 1/4lb. Burger & Fries Thursday: $1.25 Tacos Weekly Specials $ 1 Off Early Bird (4pm-5pm) Fish Fry Fridays JOIN US MOTHER'S DAY Lunch Specials $5.95 each! Liver & Onions April 24th - April 28th Jagerschnitzel May 1st - May 5th Mon-Fri 11am-2:30pm Sandwich and All-You-Can-Eat Soup Bar All You Can Eat Crab Legs Every Tuesday & Saturday from 4-9pm $32.95 Two 8oz. Filet Mignon - Ala Carte - 2 for $22.00 425-6226 2017-2018 Hall Dates Available Fish Fry ALL DAY, Everyday! Fish Fry ALL DAY, Everyday! 255271014 10418 W. Forest Home (Family Features) — As the saying goes, big things come in small packages and that may explain the burgeoning popularity of foil-packet recipes. The secret to successful foil cooking is locking in the layers of flavor from each ingredient. An ingre- dient like seasoned rice vine gar of fers a whole- some alternative to many condiments and flavorings while giving your packet a big flavor boost. G o c h u j a n g - G l a z e d Chicken Servings: 4 Prep time: 10 minutes Cook time: 45 minutes 4 tablespoons Nakano Seasoned Rice Vinegar — Roasted Garlic 2 teaspoons gochujang (chile bean paste) 6 tablespoons maple syrup 4 teaspoons soy sauce 2 tablespoons, plus 2 teaspoons, olive oil 4 teaspoons Dijon mus- tard 1/2 teaspoon salt 1/2 teaspoon pepper 8 chicken thighs 4 cups fresh cauli- flower, riced (use grater or food processer so cauli- flower resembles rice) 1 1/2 cups fresh scal- lions, sliced 2 cups fresh sugar snap peas 3 sprigs fresh cilantro, for garnish Heat oven or grill to 375 degrees F. In large bowl, mix together vinegar, gochu- jang, maple syrup, soy sauce, olive oil, mustard, salt and pepper to for m marinade. Dip chicken in marinade and toss lightly until coated. Lightly oil foil pouch and layer base of pouch with cauliflower. Add scal- lions and sugar snap peas then place chicken on top. Carefully pour remaining marinade over pouch con- tents (ensuring that liquid stays inside foil). Seal foil packet and bake or grill 30 minutes. Open foil to create 2-inch long vent then bake or grill another 15 minutes, or until completely cooked. Gar nish with cilantro before serving. Chef's tip: For best results and added flavor, marinate chicken 30 min- utes before preparing pouches. continued on Page 13 Gochujang-Glazed Chicken FOOD 1. A 12-inch square piece of foil is a good starting point, but you may need to adjust depending on the recipe. Remember you'll need plenty of extra room around the ingredients for the heat to build up and cook the contents to perfection. 2. Use heavy-duty foil to avoid tears or poor seals that can spill ingre- dients and precious sea- sonings and juices. 3. Spread foil on a flat surface and add a light nonstick spray, if needed. 4. Place ingredients and seasonings in the center of the foil. 5. Bring long sides of the foil together over the food. Pinch together and make 1/2-inch folds straight across at least twice for a strong seal. Remember to leave plenty of open space between the foil and food. 6. Make 1/2-inch folds on each short end, folding toward food but leaving at least 1 1/2-2 inches between the seam and food. 7. Handle pouch with care to avoid piercing or tearing, and always use tongs to remove pouches from heat. 7 steps to the perfect foil pouch GET FOILED Learn why foil-packet cooking is hot, hot, hot

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