CITY CHICKEN

OH BOY !! Another trip back into my childhood. Before my family made the trek westward (all the way to Indiana) we lived in western Pennsylvania north west of Pittsburgh.

A favorite dinner dish in those days was called CITY CHICKEN. It is primarily a food native to Pittsburgh/Western Pennsylvania in which cubes of pork and/or veal are put on a short, wooden skewers, breaded, then baked and/or fried. 

The story goes that city chicken originated during the Great Depression, when folks didn't have enough money to buy full cuts of meat, so they assembled meat scraps on a wooden skewer, creating a make-shift drumstick. Hence the name. However not one of the variations contain chicken. Go figure.

Pittsburgh-area City Chicken is almost always breaded and usually baked, while in Binghamton NY, the meat is marinated, battered and then deep fried. The Cleveland version is generally baked without breading and instead the meat is dredged in flour, browned in a pan, then finished in the oven, and served with gravy. Grocery stores in both the greater Cleveland area as well as those in the Pittsburgh area include wooden skewers with pork cubes specifically packaged as city chicken. 

As usual, our friends up north in Canada have at least one variation involving skewers of three kinds of meat: pork, veal, and beef. Another Canadian variation, from Western Canada is composed entirely of veal.

I always loved it when mom would fry up a big batch of city chicken, so I went on a search for just the right recipe. I came up with many of the variations mentioned above, and had a hard time deciding what version to try.

I ended up trying the Cleveland version. Rolled in eggs, flour, fried, then baked. My reasoning was that I wanted some pan drippings to make gravy. I thought this dish needed some smashed up taters.

Here is what you need :

1 LB VEAL

1 LB  LEAN PORK

CUT THESE INTO CUBES

PUT ONE CUP OF FLOUR IN A PIE PAN

ADD 1 TSP PEPPER AND 1 TSP GRAND DIAMOND MILD SEASONING

STIR WELL

IN ANOTHER PIE PAN, PLACE 2 EGGS (BEATEN) ADD ½ CUP OF MILK AND STIR

USING A 5 OR 6 INCH SKEWER (DEPENDS ON YOUR PAN SIZE)

PLACE VEAL AND PORK ONTO THE SKEWER (ALTERNATE)

ROLL THE SKEWER IN THE EGG/MILK MIXTURE AND THEN IN THE FLOUR

PLACE IN PAN AND CHILL FOR AT LEAST AN HOUR. (MORE IS BETTER)

I forgot a picture of the floured version.

Here is a great hint courtesy  of the wife. CLEAN UP AD YOU GO.

Here is my hint: Go grab a beer while this chills in the cold box.

When you are ready.

IN A LARGE FRY PAN ADD ENOUGH OIL AND SOME BUTTER TO COAT THE BOTTOM OF THE PAN.

SAUTE THE SKEWERS UNTIL NICE AND GOLDEN BROWN (OVER MEDIUM HIGH)

(TURN THESE OFTEN)

WHEN THEY ARE BROWNED UP, PUT INTO A COOKING PAN AND PLACE IN A 350 DEGREE OVEN. MINE BAKED FOR ABOUT 30 MINUTES.

USE YOUR DIGITAL THERMOMETER. 160 DEGREES IS GOOD

Now you take the pan drippings, add some flour to make a roux, add some broth and make some gravy. You did make some mashed taters? I knew you would.

In my case, I hate trying to time out a meat course, taters, and veggies to come out at the proper time. I tend to make the smashed tater earlier in the day. Get them all ready and pitch them buggers in a crock pot on “KEEP WARM” Works well, and it is one more thing I don't have to fuss with while making the main course.

And it gives me time for another beer.

So, dinner came out fine. My Wednesday night dinner friend said he loved it. He's from South Florida and called them “Kabobs”. But that's OK.

SO here's the review.

They came out nice, but I didn't get as much gravy as I wanted. In fact, this was mentioned on one of the recipes I found. I thought they were a bit on the 'tough' side. But all in all, I was pleased with the results.

I got a total of five skewers, with a few pieces left over. My friend was pleased, and I got some leftovers for lunch the next day.

All in all, a good experience. But I think I need to make some modifications to my recipe.

I think in the future, I will try to marinate them in some buttermilk and perhaps add some breading. (the Pittsburgh version.)

I'll keep you posted.

Full disclosure :  My wife HATES City Chicken. But she came from West Virginia, so I forgave her. 

Live long and prosper.

DeLAND MUSHROOMS

Years ago my wife and I restored an old Victorian home in downtown Ocala.

                                      (before and after)

In our quest to find needed antique lumber, we stumbled upon 'Florida Architecture' in Deland Florida. It was a treasure chest of old windows, doors, and flooring.

During one trip to Deland, we ran right into BIKE WEEK

 So what the hell does this have to do with food? Ah, PATIENCE my friend.

During one of our outings, we asked the owners if there was a good restaurant nearby. They suggested the Mainstreet Grill just a block away. 

Long known as Mainstreet Grill, the restaurant opened in 1993. Martin came on board in 2005. For most of its run, the restaurant offered dining out of the basement of the Dreka Building. In 2014, it changed its name to Mac’s on Main — named after Martin’s grandmother — and expanded to the building’s ground floor.

I am sad to say that they recently closed. Bummer. But at least I got a great recipe. They called it the 'Iron Skillet Mushrooms' and it was only $6.99.

“Iron Skillet Mushrooms $6.99 small mushroom caps sautéed in garlic butter, topped with Provolone and Parmesan cheeses. Served sizzling in a cast iron skillet.”

We changed the name in honor of one of our favorite places.

Now as you know, I love mushrooms, and “some cheeses”. But they served their version with Provolone and Parmesan cheese. I tend to be careful of Parmesan, because if I actually smell it, my appetite goes right out the window. So I used Mozzarella. But you can use whatever cheese or cheeses you desire. (Is cheeses a word?)

So we made a few changes. This is one of the easiest things we make at our house.

FIRST : Make sure to use a cast iron skillet

Take 8 OZ OF NICE white mushrooms. Clean and remove the stems.

Saute 2 closes of garlic in pan with ½ stick of butter sliced. (do not burn)

Add mushrooms and saute (round side up)

Turn over and continue to saute

All you have to do is warm them up and get them coated in butter.

(Oh boy...butter)

Bake in 350 degree oven for 12 minutes 

Remove from oven. Drain any butter inside the mushrooms

Now comes the good part.

Cover with cheese (Mozzarella) and broil until golden brown

We serve these to company as appetizers. Everyone loves them.

And yes, I served mine with a beer.

Enjoy !!

Live long and prosper

BREADED TENDERLOIN SANDWICHES

BREADED TENDERLOIN SANDWICHES

As many of you know, I grew up in Indiana. A job landed me in Florida in 1989 and I never looked back. I love my new state, and can not imagine living anywhere else.

However, there are a few things I miss about the Hoosier State. The top of the list is High School Basketball. I came from a school with a total of 8 State Titles. 

 

 And one of the “losses” in the final game became the inspiration for the movie “Hoosiers”. (A great sports flick, even though we lost)

The other thing I miss has to be the Indy 500. Every May, I get that urge to feel the crowd and hear the roar of those 33 cars as they speed around that two and a half mile oval at speeds of 230 miles per hour. But I digress.

The thing I REALLY miss is the Breaded Tenderloin Sandwiches. I grew up on those, and they are a mid west delicacy. I have found a few places in Florida that serves something similar. 

 

There is a Shell Gas station in The Villages that has a restaurant owned by some transplanted Hoosiers (like myself). And although they went to Anderson High, they served me anyway. (My Muncie friends will get it)

They serve up a great rendition of what I ate as a kid. 

 We have a Bistro/Pub here in Ocala that makes what they call a “Midwesterner” that is also close  to sandwich that I remember.

 And we found a restaurant outside of Ocala that has a reasonable facsimile. 

But nothing says it better than HOME MADE. Right? So lets go on our quest for just the right recipe. This is only the beginning.

First of all it HAS to be a Port Tenderloin. Don't settle for anything else. Period. I have warned you. Any good meat market can set you up with the correct one. Or talk to your guy at the supermarket.

Cut tenderloin into 4 pieces

Place plastic wrap on counter

 (See, I did this incorrectly- Loins should be turned 90 degrees)

Put one piece on plastic wrap and top with another layer of wrap

Pound loin down to about ¼ of an inch thick. Now you are not hitting this with a sledge hammer. I hit the first one way too hard. Take it nice and easy. You'll get the hang of it.

Salt and pepper each side. Set on paper plate

Using 3 pie pans, place ½ cup of flour in pan one

In pan two, take 2 eggs and ¼ cup of Mayonnaise. Whisk well

In pan three, place 3 slices of bread and 16 Saltine crackers that you have mixed in the food processor

Using the wet/dry hand process, mix a piece first in the flour, then the egg mixture and finally in the breading. Make sure you “pat” each one to get rid of the excess breading. 

Set in the fridge to cool for about 2 to 3 hours.This is an important step. Make these early, so they have time to chill.

Another idea is to make a whole gaggle (southern word) of them and freeze them. I have not tested this idea. (yet)

A word here about the wet/dry hand idea. It never worked for me. Plan to rinse off your hands occasionally. Or use one hand to mix the loin and the other to hold your beer.

Now you can play with the dog and have a beer.

( If you're an old fart like me, you'll get this)

OK, it's been a couple of hours and you are really getting hungry.

Set your deep fryer to 375. When the fryer is up to temperature, set two pieces in the basket and lower.

 If you are used to deep frying just gently lower the loin into the basket. (Hey it works on Diners, Drive Inns, and Dives)

Now, do I have to tell you to be careful here ???? This stuff is hotter that the Cleveland Cavaliers. (Shameless plug here) Don't burn yourself. It takes all the fun out of it.

You can also pan fry these in some oil. I don't like the idea because I have a hard time maintaining the proper temperature. Deep Fryers are much safer. (Penny says if you are pan frying, to use a CAST IRON skillet)

Cook your tenderloins until golden brown. Mine floated to the top when they were ready. BUT, keep your eye on them. This is not a 'throw them in, then walk away' type of cooking

When they are done, place on a rack and keep warm in the oven

Repeat for the last two pieces.

When the four pieces are done, MAKE SOME FRIES and ONION RINGS !!!

I was concentrating only on the sandwich, so I used pre made fries. (Shame on me) But they came out just fine.

I ate mine with JUST lettuce, mater, and mayo. But you can play Burger King and have it your way.

 Don't they look good ??? Damn right they do.

And they are easy to make. You can prepare the loins ahead of time, then pop them in the fryer.

WARNING: Do not try to bake them. Well, if you must, OK. But I am not responsible.

Don't forget to save a piece for the dog, OR THE President.

                        (P.O.T.U.S. 22 & 24 Grover Cleveland)

POST SCRIPT:

Had a left over the next day for dinner. Heated in the Nuke Box for two minutes. The breading came out a little too moist, but was right tasty. Could have used a toaster oven instead.

I did not talk about the oil I used. 

I guess you could use peanut oil, but we used regular old MAZOLA.

See you all next time for another exciting trip to the kitchen.

Live long and prosper.