J R Coatter Hairstyling

Jan 2018

Jamie & John are awesome. They are masters at their art. I am a long time client and as my hair changes Jamie makes recommendations to help me look my best.

Oct 2016

BEST CUT IN TOWN! Ingredients 6 SERVINGS ¼ cup (½ stick) unsalted butter 1 large shallot, finely chopped 1 tablespoon chopped fresh thyme ⅓ cup Wondra or all-purpose flour, plus more for surface 3 cups low-sodium chicken broth 1 cup whole milk Kosher salt and freshly ground black pepper 6 oz. carrots (about 6 small), peeled, chopped 4 cups coarsely chopped or shredded chicken meat (from 1 small rotisserie chicken) 1½ cups frozen pearl onions, thawed 1½ cups frozen peas, thawed ¼ cup chopped fresh flat-leaf parsley Hot sauce Worcestershire sauce 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed in refrigerator 1 large egg, beaten to blend Preparation Preheat oven to 400°. Heat butter in a large skillet over medium heat. Add shallot and thyme and cook, stirring often, until shallot is translucent and golden, about 4 minutes. Add ⅓ cup flour and cook, whisking constantly, until mixture is pale golden and smells like popcorn, 5–8 minutes. Whisk in broth ½-cupful at a time, incorporating completely before adding more. Whisk in milk; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until mixture is thick enough to coat a spoon, 10–15 minutes. Add carrots and cook until just tender, about 5 minutes. Mix in chicken, onions, peas, and parsley; season with hot sauce, Worcestershire sauce, salt, and pepper. Transfer mixture to a shallow 2-qt. baking dish. Unfold pastry and gently roll out on a lightly floured work surface just to smooth creases and make large enough to fit over dish, if needed. Drape over baking dish and trim pastry so it is slightly larger than the dish (you want a little overhang). Brush with egg and make 2 or 3 slits in the pastry with a sharp knife. Place baking dish on a rimmed baking sheet (to catch any filling that may drip over) and bake until puff pastry is golden brown and filling is bubbling through slits in pastry, 20–25 minutes. Reduce heat to 350° and bake until puff pastry is deep golden brown and cooked through, 30–35 minutes longer. Let sit 10 minutes before serving. Recipe by Adam Rapoport Like is said, you can use a rotisserie chicken and a bag of frozen veggies to save time. Skip the crust too to save a lot of time and just pour it over biscuits and mashed potatoes. You don't even have to bake it ... just mix the sauce and chicken and veggies in a pot and simmer to cook veggies a bit. Enjoy!