Entries in Poultry (5)
Charleston Country Captain
Country Captain is a classic American recipe that is indigenous to the low country region in Georgia and South Carolina. The origins of this dish are hard to decipher as many different stories about its creation have emerged over the years.
The most popular version contends that during the 1800's, a sea captain arrived in the port of Charleston with a shipment of spices from India and one of the locals prepared a meal for him that consisted of chicken seasoned with some of the captain's curry powder. Some sources explain that a "country captain" is an Anglo-Indian term pertaining to a captain of a ship from a foreign country.
So much for history, let's eat!
Ingredients:
J.P. Gelinas
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Funky Chicken Cacciatore
This is a simple chicken dish that was developed by Italian cooks during the Renaissance period and down through the ages, like many great recipes, it has taken many twists and turn as each generation of cooks has added their touches. I've only had two great versions of Chicken Cacciatore over the years; one was in a quaint little restaurant in Chicago during the late 60's, the other was at a family style Italian restaurant in Brooklyn during the 70's. The names of these eateries are lost to me now but the robust flavors linger on in my memory and from time to time I just have to strap on an apron and make some chicken cacciatore in an effort to convince myself that I actually did eat at those two restaurants and that it wasn't a dream. Or was it?
Ingredients:
J.P. Gelinas
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Georgia Moon Chicken
Perhaps the oddest thing I stocked behind the bar in my restaurants over the years was something called Georgia Moon Corn Whiskey. I think one of our fast talking liquor salesman talked us into buying a couple of mason jars of this stuff. "You own a cajun restaurant! The customers will love it!" As I recall, Georgia Moon corn whiskey is a clear liquid and comes in a mason jar that proudly states "This product is less than 30 days old!"; it's obviously designed to look like authentic moonshire--which it ain't--I know because I've had real moonshine--this stuff is (ahem) smooth compared to the real thing. Anyhow, no matter how "authentic" this corn whiskey looked, nobody wanted to drink it (those damn yankees). What's a restaurant owner to do when they're stuck with booze that just won't sell?
J.P. Gelinas
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Georgia Cracker Chicken
Howdy! Today's post is going to be a recipe from The Put Some South In Yer Mouth Cookbook. I wrote and published this cookbook back in 1994 when I became interested in the culture and food traditions from the American south. Prior to writing this book, my culinary interests had been focused primarily on the cajun and creole food from Louisiana. After putting out the Put Some South book, I became hooked on the southern style of cooking. This eventually led me to appreciate the many other American Regional cooking styles and food traditions that exist across the United States.
What I like about this particular dish is the sweet flavor of the honey butter and the crisp texture of the cracker coated pan fried chicken. Hoo Hah! Let's cook!
Napa Valley Chicken
For me, cooking is not only a situation of reality, it's also a process in which a cook's imagination is at play on a deeper level than he or she might realize. I've never actually been to the Napa Valley region in California. I've enjoyed glasses of Napa Valley Wine, talked with other chefs who have spent time there and watched the movie Sideways which takes place in the Napa Valley wine region. One day in the kitchen, I started making this baked chicken dish and the entire time I was cooking I thought of Napa Valley and it's lush scenery. When your mind begins to wander, you never know where it might take you.
J.P. Gelinas
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