|This variation on the classic Veal Oscar
uses chicken instead of veal and has a fried potato cake as part of its stack. The
dish is tall like many trendy dishes of the recent past. It makes an attractive
presentation. From the top, the stack consist of:
The elements of the dish can be make ahead and partly assembled. The cheese sauce and garnishes should be added just before serving.
The recipe below may appear intricate, but keep in mind that (except for appetizers and dessert) it is a complete meal which includes meats, starch and vegetables. The recipe below is for four (4) plated servings. When scaled up, it is a good dish for larger dinner parties, since most of the work can be done ahead of time and it can survive in a hot chaffing dish better than most.
4 chicken breast halves, boneless & skinless
Pound each of the pieces of chicken into a circular patty. This is easily done in a gallon ziploc bag using a mallet. Trim each chicken patty into a uniform 5 inch diameter circle. The patties will shrink to about 4 inches in diameter when cooked. Season both sides and dredge both sides in flour. Cook the patties over medium heat in the butter and oil for about 10 minutes, until golden brown, then flip. Cook on the other side for about 5 minutes or until done.
~ 1½ lb asparagus
Trim the spears to 6 inches long. Cook in boiling salted water until tender, 4-8 minutes depending on thickness.
4 med potatoes (about 1½ lb total)
Peel and grate the potatoes onto a large clean kitchen towel. Mix with salt and pepper. Roll the potatoes up in the towel and wring to remove moisture. Divide into 4 equal portions. Melt the butter with the olive oil in a large skillet over medium heat. Use a 4 inch diameter ring to form the cakes in the skillet, pressing the potato firmly into the ring. Cook the cakes over medium heat for about 10 minutes, until bottom is golden brown, then flip. Cook on the other side for about 5 minutes.
½ lb cooked crabmeat
Sauté the crabmeat in butter until heated through.
Cheese Sauce *
2 TBS butter
Heat milk. In a seperate saucepan, melt butter over low heat. Add flour, stirring constantly. Stir in milk gradually and cook, stirring constantly, until the mixture thickens. Stir in fish sauce and cheeses. Stir over heat until cheese is melted. Season to taste. Cover until ready to use.
1 Roma tomato, chopped
2 TBS dried black beans
Cook the beans separately, according to the directions on the their packages. They should be cooked separately because some require more cooking time that others. Drain and let cool.
Peel and mince the garlic. Place the salt on the garlic and use the side of a sturdy knife to mash the salt into the garlic to form a paste. Mix the garlic paste, zest, lemon juice, mustard, fish sauce and black pepper together in a bowl with a wire whip. Slowly mix in the olive oil beating until combined.
Mix all ingredients together. Let sit at room temperature for several hours for flavors to meld. Stir well before serving.
The stacks may be partly assembled ahead of time. Place a chicken patty on the bottom, then line up a row of about 6 (depending on size) asparagus spears on the chicken. Place a potato cake on the asparagus and top with 1/4 of the sautéed crabmeat. If not served right away, cover and refrigerate all ingredients.
Before serving. Heat the stacks and the cheese sauce. Place each stack on a heated dish and pour the cheese sauce over the stacks. Garnish the tops with the chopped tomato and parsley. Stir the bean salad well and spread some around the base of each stack.
* Use Hollandaise Sauce for a lighter dish. Cheese sauce makes for a very hearty meal, perhaps too heavy for some.