Newspaper Archive of
The Catalina Islander
Avalon, California
May 4, 2018     The Catalina Islander
PAGE 2     (2 of 16 available)        PREVIOUS     NEXT      Full Size Image
PAGE 2     (2 of 16 available)        PREVIOUS     NEXT      Full Size Image
May 4, 2018

Newspaper Archive of The Catalina Islander produced by SmallTownPapers, Inc.
Website © 2020. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.

With Capt. Vaughn Allen KN B RE KELLY NELSON BROWN REAL E S TA T E TOP AGENT AND LOCAL EXPERT FOR CATALINA ISLAND PROPERTIES NEW AND FEATURED ISIdkND PROPERTIES $1,095,000 - 219 Beacon "A" Ocean ViewsJ 2 Bed, 3 Bath Vista Glenaire condo was built in 2007.1,580 $qFt unit includes furnishings, garage, and vacation rental permit, $899,000 - 216 Mariila Condo in 9 unit bulding. Privacy in a tropical setting. 2 Bed, 2 Bath, 940 SqFt. Fully furnished, vacation rental permit. ~ $3,995,000- 166 Middle Terrace 3 Bed, 4 Bath, - Spectacular ocean views in this 4,119 sqft home from every levell Privacy in a romantic setting. $2,750,O00 - 150 Middle Terrace Breathtaking Iconic Views{ 3 Bed, 3 Bath, 2,872 sqft duplex w[2 bed, 1 bath guest house or rental. Fully furnished with garage, avalonbaw, $1,895;000:74 Gaviota $725,000 - 343 Catalina $1,299,O00 - 321 Marilla ha Rare 3 Bed, 3 Bath - 1,792 SClft 1,065 +/- SClFt total: One 1 Bad, 1 Ba 2 Bed 2 Ba, 1,635 sqft Spanish Beauty 2 Steps to Entry, Panoramic Ocean and two studios with stable income Large studio for income. Private Views, Furnished, Golf Cart,and vacation rental permit, deck, classic David Renton design. 3~0 Las LOrna~ S5 ~ O~ I~I~'IB "J r.amliI~ De ~ SEE ALL CATALINA ISLAND REAL ESTATE FOR SALE AT KNBRE.COM COME HOME TO:AVALON (310) 29327272 i :: KELLY BROWN. BROKER, BRE #01313763 Poulet saute can be made on the fly. However, it is not meant for people on diets. Courtesy photo Poulet saute sauce cognac! Sounds very fancy. In reality a very easy dinner to make when you are on the fly. Great for that first date or a bunch of friends in their teens staying at the Hermosa Hotel Cottages and I am the cook. I did not catch the curtains on fire with the flamb6. I almost did. I stayed there a couple years ago and it is timeless. Back then you had the B & W TV and for $5. Next door you could rent a beta player and tapes as I recall. I think the cottages were $40 a night. That was the '70s for ~sure. Anyway when the last of sPring is cold and rainy and the moon :,is full you just need some comfort food. This is it." Not for the dieter however 4 nice chicken breasts cubed into about 6-8 pieces. Half the size of your thumb Lightly season 3 T peanut oil 6 T unsalted butter 2 shallots minced 1/4 cup brandy or cognac Pint of heavy cream ouch 1/4 T chopped fresh thyme I bunch chives sliced thin A couple pounds of new potatoes boiled until done 3 T chopped parsley 6 large carrots quartered lengthwise As always fresh berries with leftover heavy cream. Vanilla and honey to sweeten. First you want to cook your potatoes and keep them warm in hot water. Blanch your carrots al dente and put on the side. Take half 1/4 of your pint or 1/2 of your half pint of cream and whip with the honey and vanilla to taste and refrigerate. Warm your plates in the over or boil some water and pour over the plates in a sink. Don't waste the water. Take a large saut6 pan and get it hot. You should be using cast iron or the stainless steel. The aluminum and Teflon are proving to be not so good for your health as it turns the past few years. Put in your peanut oil and 1 T of butter. When the butter is brown- ing and nutty, carefully ~idd the chicken in batches not to crowd. You want to brown and put in a dish on the side as you cook the chicken. About 4 minutes each batch. When complete, take a paper towel and blot out the extra fat being careful to not disturb the flavor on the bottom of the pan. Add the shallots and toss around. Remove from heat and add the Cognac. Carefully take back to the heat and flamb6 standing back and let the alcohol cook out. (watch out for curtains) When this is reduced to a bit of a syrup, add the 3/4 of a pint of cream and stir while reducing. You want to reduce this for about 12 minutes being careful to not boil over or break the cream. When it is a nice creamy sauce, add another T of butter and swirl it around. Pour the jus from the chicken in and add the chicken and herbs under low heat. Toss your potatoes in a bit of butter parsley, salt and pepper. The same for your carrots, Done. I hope you enjoy this as much as I have enjoyed it. Just don't have it too often. Now figure out your work out to burn off all the calories and fat in this one Capt. Vaughn Allen was a private chef and butler for the ultra rich and famous most of his life. Vaughn was recently called out of retire- ment to cook the intimate celebration dinner for Sir Ringo Starr and his close friends. Vaughn is a businessman, scuba instructor and most recently a yacht broker in Redondo Beach. You can contact him at captainvaughnallen@gmail, com. 2 Friday, May 4, 2018 . THE CATALINA ISLANDER