The Stand

The Stand - Seaside, Oregon

Date - Most recently, May 24, 2009

Background - The Stand was discovered my my in-laws well over a decade ago when they started spending many weekends in Seaside. I've been at least a dozen times over the years and look forward to a meal there every time we are at the coast.

Atmosphere - Umm...you definitely don't go for the atmosphere (it's pretty basic) but the food and service more than make up for the lack of ambiance. There are a few outside tables which are nice on a sunny day.

Service - Very attentive and friendly with no small town attitude. My only critique is their hours of operation and days of the week change frequently and often doesn't seem to accommodate a weekend visitor in need of a taco fix.

Drink - Your standard soda fountain options and a couple of Mexican beers.

Food - The best Mexican in at least 100 miles and ranks up there in the top 5 Mexican spots in the northwest in my opinion. My favorite is the carne asada tacos (with a side of extra corn tortillas) but I've had the veggie quesadilla, rice and bean burrito and a few other items and have never been disappointed.

Verdict - A must stop if you find yourself on the North Oregon Coast. Not fancy, but very satisfying. 4 stars.

Chicken Fajitas

For about the last 12 months, I cannot get enough Mexican food. While I am not sure fajitas are actually Mexican, they are pretty tasty.  So this Sunday I made Cook's Illustrated's fajitas for dinner and had enough to take for lunch a couple of days.

Add some home made salsa and some chips and you've got a festive meal that won't disappoint.

Serves 4 to 6.   

The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeño seeds and ribs when mincing. Although the chicken and vegetables have enough flavor to stand on their own, accompaniments (guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and/or lime wedges) can be offered at the table. The chicken tenderloins can be reserved for another use or marinated and cooked along with the breasts.

INGREDIENTS

1/3	cup lime juice (from 2 to 3 limes)
6	tablespoons vegetable oil - I try to use less to keep these a bit healthier
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1	tablespoon Worcestershire sauce
1 1/2	teaspoons brown sugar
1	jalapeño chile , seeds and ribs removed, chile minced
1 1/2	tablespoons minced fresh cilantro leaves
	Table salt and ground black pepper
3	boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
1	large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1	large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1	large green bell pepper (about 10 ounces), quartered, stemmed, and seeded - I am not a big fan of cooked green pepper, so I double up on the red and leave this out.
8 - 12	plain flour tortillas (6-inch)

INSTRUCTIONS

1. 1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes.

2. 2. Adjust one oven rack to upper-middle position (about 8 inches from heating element) and second rack to lower-middle position; heat broiler.

3. 3. Brush both sides of onion rounds and peppers with 2 tablespoons oil and season with salt and pepper. Arrange onion rounds and peppers (skin sides up) in single layer on rimmed baking sheet. Wrap tortillas securely in foil in two packets, each containing half of tortillas.

4. 4. Remove chicken from marinade and pat dry with paper towels; discard marinade. Heat remaining 2 teaspoons oil in 12-inch nonstick or cast-iron skillet over medium-high heat until just beginning to smoke. Swirl oil to coat skillet, then arrange chicken smooth side down in skillet in single layer; cook without moving chicken, until well browned, about 3 minutes. Using tongs, flip chicken; continue to cook until second sides are well browned, about 2 minutes. Reduce heat to medium and continue to cook, turning chicken once or twice, until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted in thickest part registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to large plate and let rest 5 minutes.

5. 5. While chicken is cooking, place baking sheet with vegetables in oven on upper rack; place tortilla packets on lower rack. Broil vegetables until spottily charred and peppers are crisp-tender, 6 to 8 minutes. Using tongs, transfer peppers to cutting board. Flip onion rounds and continue to broil until charred and tender, 2 to 4 minutes longer. Turn off broiler and remove vegetables, leaving tortillas in oven until needed.

6. 6. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in separate bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.

7. Per Serving:
   
   Cal 410; Fat 19 g; Sat fat 2.5 g; Chol 570 mg; Carb 31 g; Protein 31 g; Fiber 3 g; Sodium 570 mg

Black Bean and Corn Quesadillas

Perfect for a weekend lunch or for a larger meal, serve with tortilla soup (comming soon) or Tommy's Rice and Beans. 

Prep time: 15 minutes

Total time: 30 minutes

Serves: 2-4 

1/3 C frozen corn (white corn is sweetest)

Vegetable oil

1/3 C red onion, minced

1 t garlic, minced

½ t chili powder

1/3 C canned black beans

2 t fresh lime juice

Flour tortillas

2/3 C Monterey Jack cheese (Pepper Jack is best), shredded

Heat 10” nonstick skillet over medium-high heat until hot.  Add corn and cook, stirring occasionally, until kernels begin to brown and pop (3-5 minutes). Transfer to a bowl.  Heat 2 t vegetable oil in the same skillet over medium heat until shimmering.  Add red onion and cook until softened (3 minutes).  Add garlic and chili powder and cook until fragrant, about 1 minutes.  Stir in black beans and cook until heated through, about 1 minute. Return corn to skillet and gently press mixture with spatula to lightly crush beans. Transfer mixture to a bowl and stir in lime juice.  Season with salt. 

Wipe out skillet with paper towels and return pan to medium heat until hot.  Place tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes.  Flip tortilla and toast until puffed and slightly browned, 1-2 minutes. Slip tortilla on to cutting board.  Repeat with next tortilla while assembling first quesadilla.  

Sprinkle 1/3 C cheese and bean mixture over half of tortilla, leaving ½” boarder around edge. Fold tortilla in half and press to flatten.  Place two completed tortillas back in skillet and cook until crisp on both sides, 1-2 minutes.  Serve immediately with or without your favorite salsa.