PEACE ARCH NEWS
Politics and poultry
By Kristyl Clark
- Peace Arch News - Published: August
16, 2008
Do you have a passion
for cooking or baking and a recipe you’d like to share? E-mail
kclark@peacearchnews.com
Almond
Chicken Salad - Ingredients: Dressing: zest
of one orange 1 cup mayonnaise 1/8 cup honey 1/8
cup orange juice 1/4 tsp. of dried parsley
Fresh 5oz chicken
breast 1/4 cup sliced almonds Mandarin orange
and
sprig of parsley (optional) salad greens
Instructions:
(This dish can be made quickly as the dressing
can be prepared ahead of time. Simply mix ingredients
in advance and refrigerate).Prepare chicken:
saute chicken
breast in non stick pan until brown on both
sides - remove
and let cool slightly - then cut into thick
strips, return to pan and cook to your liking
(not too much
if you want it tender) then add the dressing
and toss just until the sauce is warm - place
over
fresh salad
greens, and veggies and top with the sliced
almonds. *You can also add a few orange slices
or some
mandarin
orange
and
a sprig of parsley as a garnish.
Brian
Giebelhaus photo
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Bob Long isn’t afraid to take a little heat every
now and then. That’s why he’s in the kitchen every chance
he gets.
Born on Robbie Burns Day in England back in 1957, the
Langley Township councillor developed a passion for the
culinary
craft at a young age.
While his father was a great cook, it was his grandfather
who ignited the flame for his passion.
Long’s grandfather was Long TackSam, a world famous
Chinese magician who travelled all over the world with
his vaudeville act. He worked with the likes of Cary Grant
and opened for the Marx Brothers on several occasions.
In the late ’20s,TackSam retired his magic act to
open a restaurant in England. Long, whose diverse ethnic
background is Chinese, Austrian, Japanese and English– enjoys
cooking all kinds of dishes.
“
It’s always a thrill to create something that people
eat and enjoy. Nothing beats that feeling of having eaten
a really good meal. To be part of creating that is pretty
special.’’
Long recently opened Chicken Bob’s Cantina on Pacific
Avenue in White Rock, offering a mix of Tex-Mex cuisine
and live entertainment to Peninsula patrons. It’s
his second restaurant – the first, Del Pollo, he
opened six years ago in his hometown of Aldergrove.
While the hospitality industry and the politics may seem
like two different worlds to some, for Long the similarities
are striking.
“
In both cases, you are serving the public,” he said
from his White Rock kitchen. “And being in the
public realm is what politics is all about”
In this week’s edition of Local Flavours, Long shares
his recipe for Almond Chicken Salad, a popular dish on
the menu at Chicken Bob’s Cantina.
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