The Life and Death of Two Fast Food Mavens

What's the old saying? The Lord giveth and the Lord taketh away? 

Today marks the life and death of two fast-food chicken mavens. On this day in 1890, Harland Sanders (left) was born in Indiana. The "Colonel" went on to found the Kentucky Fried Chicken restaurants and help pioneer fast food franchising. He sold KFC to a group of investors for $2 million and went on to become a spokesman and brand ambassador. His image and likeness are still used by the chain's owner, Yum Brands. 

On his day in 2014, Samuel Truett Cathy (right) died at the age of 93 due to complications from diabetes. Cathy is known as the inventor (with his brother Ben) of the Chick-Fil-A sandwich, which they created at their restaurant, The Dwarf Grill in Hapeville, GA. The sandwich was later licensed to Waffle House and the Houston Astrodome until the first standalone Chick-Fil-A opened in 1967, with the sandwich as its signature item. — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet. He's not a big fan of either KFC or Chick-Fil-A, and prefers the ALDI Red Bag Chicken or the fried chicken from Royal Farms.

Happy National Curried Chicken Day!

Happy National Curried Chicken Day! It will come as no surprise that curry was not a spice mix that was found in my household. Our chicken came fried, roasted, boiled or in cacciatore, which my Mom considered "spicy" because it had green peppers and oregano in it. Luckily, the contributors to 'Favorite Recipes of Home Economics Teachers Blue Ribbon Poultry Cookbook' (Favorite Recipes Press, 1974) were a bit more adventurous, as this tome includes seven (!) recipes featuring the ingredient. Click picture for full size image. – Dan Taylor

#curry #nationalcurriedchickenday #curryrecipes #chickencurry #vintage #vintagerecipes #vintagecookbooks #homeeconomics #recipeoftheday

Roast and Fried Chicken from Betty Crocker's Good and Easy Cook Book (1954)

My best friend Lou would have turned 57 today. Despite growing up a few streets from one another, we didn't meet until our freshman year of college when a mutual friend got us together over Thanksgiving break. We became fast friends and spent countless hours hanging out, watching movies, talking about movies, seeing bands, cracking each other up, doing radio shows, cutting classes, and generally getting up to no good. My Mom loved Lou (despite initially thinking he was a 40-something guy hanging out with college kids), and he was a frequent guest for a pre-shenanigans Sunday night dinner. And, if you were at the Taylor household for Sunday dinner, roast chicken was probably on the menu. As far as I know, 'Betty Crocker's Good and Easy Cook Book' (General Mills, 1954) was the only cookbook my Mom owned. She owned it but never referenced it, preferring to cook by sight and taste, measuring things by hand and "eye-balling it". If she employed a chicken "recipe" it probably started from here and evolved over time. The funny thing is that after about a half-dozen dinners of either fried or roast chicken, Lou said to me: "Dante, can you do me a favor? Your mom is the best, and I really appreciate the dinner invites. But can you tell her I don't like chicken?" They were both the best and I miss 'em dearly. Click picture for full size image. – Dan Taylor

#chicken #chickenrecipes #frenchtoast #frenchtoastrecipes #vintage #vintagerecipes #cookbooks #vintagecookbooks #bettycrocker #recipeoftheday

Breast of Chicken, Tropical from Famous Florida Chefs' Favorite Citrus Recipes (1966)

 

Florida isn't just home to guys who hit their wives with a Christmas tree after being asked to help with dinner or dudes who get bit by a gator while washing their hands in a pond. It's home to "an abundance of the finest citrus in the world", as shown in this recipe for Breast of Chicken, Tropical from 'Famous Florida Chefs' Favorite Citrus Recipes', published by the Florida Citrus Commission (Lakeland, FL), 1966, Second Edition. Click picture for full size image. – Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet. Be sure to check out the new HungoverGourmet.com website for details about our upcoming print edition, how to order copies of THG back issues, how to connect with our various projects, and more.

Happy National Chicken Cordon Bleu Day!

(Click for full size image)

Happy National Chicken Cordon Bleu Day! Recipe courtesy of Favorite Recipes of Home Economics Teachers: Blue Ribbon Poultry Cookbook (1973).

We're Having Chicken Tonight

Does anybody else remember the Chicken Tonight line of simmer sauces that were around in the 1990s? For some reason – and I'm sure it had to do with store promotions and heavy couponing – my Mom was a big fan and our basement/fallout shelter was well stocked with jars of the stuff. (Friends used to joke that if they got word there was a nuclear missile headed our way they would bid farewell to their loved ones – and head to my parents' house since the basement shelves and freezer were stocked with enough grub to last several nuclear winters.)

The product met with limited success in the US (outside South Jersey, that is) and eventually clucked its last jingle in the States. But I was 55 years and 4 months old when I discovered that the stuff is still being made and remains popular in Australia, New Zealand, the Netherlands, and the United Kingdom and can still be purchased through Amazon and specialty British grocery websites. 

We'll be having chicken tonight but not the simmer sauce variety, though there's a 110% chance I'll flap my arms and sing the jingle. 

In recent weeks I've felt like I've been resting on my laurels and "playing the hits" so to speak. So in an effort to mix things up I snagged this recent Washington Post recipe for Smothered Chicken and also grabbed a recent Paleo cookbook from the library, which we spent a good portion of our Saturday evening going through and tagging with stickies. We subscribe to the Post digital edition so I'm posting a photo of the recipe below in case the link leads to a paywall. – Dan Taylor

[ Click Recipe to Enlarge ]

Recipe Followup: Dinner turned out great and was a hit with everybody. Definitely took a full 90 minutes from trimming the chicken and making the seasoning blend till it hit the table, but the 30 minute simmer at the end provided plenty of time to make side dishes (microwaved Yukon Gold Mashed Potatoes from Target and some frozen peas with salt and butter). I did not have any white wine on hand so I used chicken broth with a splash of apple cider vinegar and used some dried thyme from our garden instead of the fresh sprigs. The perfect hearty dish for a cold March evening when the winds were howling. – DT

Went Looking for Turkey Wings. Found Chicken Paws.

I wouldn't have believed this if I hadn't seen it with my own eyes. After striking out on turkey wings at four stores (ALDI, Giant, Shoprite, MOM'S Organic) I headed to Wal-Mart in the hopes I could avoid Wegmans and The Parking Lot from Hell.

I did find the wings I needed for the awesome gravy I make for the Thanksgiving turkey but I also spotted these and had to take a pic.

Is calling them "Chicken Paws" supposed to make them sound more edible? Is this a regional thing I'm not familiar with – I've lived here almost twenty years and have never seen or heard them called this. – Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet and he loves himself some organ meats. But he draws the line at chicken feet. Or paws.

Fried Chicken Sandwich at Spruce Street Harbor Park

First visit to Philly's Spruce Street Harbor Park​ last night and I have to say I was smitten.

A fun, relaxing waterfront food and drink court complete with ping pong, bocce and an arcade. Perfect spot to meet old friends (and I do mean old... my buddy Chris and I have known each other since 1st Grade), hang out and chit chat before seeing the one and only Butch Walker​ at the TLA.

Excellent chicken sandwich from Port Fednuts (the park location for local hotspot Federal Donuts), too.

When I told Ryan what was on it – fried chicken, spicy mayo, melted cheese and pickles on a Martin's potato roll – she said they should just "call it The Dan".

Thanks for a great night, Philly!

Leave Me Alone with My Chicken Baby

These are the leftovers! Leftovers!

It's no wonder that Gertrude's – John Shields' restaurant in the Baltimore Museum of Art – only serves its moist, crispy-skinned fried chicken once a week. Based on the massive platter of thighs, drumsticks and wings that arrived at our table they'd quickly go out of business if it was offered on a regular basis.

This was my first trip back to Gertrude's since our first wedding anniversary. My wife and I were married on the museum's patio in the midst of a pounding rainstorm in September of 2003 and we had our reception in the restaurant. The chicken – along with a pepper speckled turkey meatloaf and crab cakes based on those served at the Long Beach Island, NJ restaurant my wife's family owned for over four decades – was on our reception menu but that night is a blur of family and friends, highlighted by the smiles of my parents, who never thought they'd live to see the day.

Coincidentally, last night's weather – dreary and rainy – was a throwback to that September night a dozen years ago, but this time we got to enjoy it with our eight year old daughter (and burgeoning foodie). Just walking into the inviting, cozy restaurant with its impressive bar and low but not too dark lighting brought back a flood of great memories.

Actually, I probably shouldn't say "flood" as our honeymoon on OBX was cut short due to Hurricane Isabel which forced us to evacuate the island and sent my bride of a few days off to work as her station covered the damaging storm. On to more pleasant topics... like the food!

Despite doing a brisk Tuesday night biz – thanks to the aforementioned fried chicken and reduced price $15 entrees – we were quickly seated at a quiet corner table and munched cornbread slathered with sweet, creamy butter while we looked over the menu.

Chris had been eyeing the chicken since we made the decision to go while I had a hankering for Shields' signature crab cake – served with hand cut fries and a crisp, refreshingly different cole slaw – and Ryan settled on a whopper of a cheeseburger from the kids menu, which she quickly slathered in the ketchup that was probably intended for her fries.

While Ryan was disappointed the starters didn't include calamari (her "go to" appetizer) I was happy to get a cup of rich, velvety Cream of Crab Soup that reminded me of the Lobster Bisque I love at Howard's Restaurant on LBI. A platter of Corn & Chicken Fritters featured more than enough to go around, and the surprisingly light app paired just fine with a local Union Brewing Duckpin Ale, served in a can but poured into a glass.

We skipped dessert but you can combine one of the reduced price entrees, soup or salad and dessert into a three course meal for $30. While Ryan and I polished off our dinners  there was enough chicken, mashed potatoes, gravy, biscuits and broccoli – aka My Chicken Baby – to bring home for another dinner or two.

Looks like I'll have to push my Andy Nelson's plans till Friday! – Dan Taylor

You can pick up the anniversary edition of John Shields' influential cookbook Chesapeake Bay Cooking at Amazon as well as at the museum store if you happen to be in the area.

KFC Is Bringing Back the Double Down!

According to our friends at Grub Grade, KFC will be bringing back the Double Down for a limited time starting on April 21st (just in time for me to return to THG HQ – and the nearest KFC – from our Southern vacation).

For those of you who don't remember the Double Down, it was a bun-less chicken, cheese and bacon sandwich that appeared on the menu back in 2010. In today's paleo-crazy environment I would think the Double Down would do quite well.

And, as I remarked back in 2010, I'd be happy to see the sandwich (?) take up permanent residence on the KFC menu board. As it stands, I don't think I've been back to one since the day it disappeared.

Welcome back, old friend!

Wait. I Actually Like '3 Days to Open with Bobby Flay'?

Caught about 30 minutes of last night's sneak peek of 3 DAYS TO OPEN WITH BOBBY FLAY, and let the Gordon Ramseyfication of Bobby Flay begin!

I've never liked Flay much and always thought he came off as an arrogant a-hole on shows like THROWDOWN, IRON CHEF, etc. This softens his edges a bit as he plays mentor to food startups, helping with recipes and dispensing tips and advice.

It also doesn't hurt that last night's ep (focused on a NYC chicken fingers joint called STICKY'S FINGER JOINT) has their own arrogant fart-knocker on board so Flay looks downright charming by comparison.

Certainly won't watch this one religiously but I'll sample every now and then.

McDonald's Chicken McBites Spotted!

The Great McDonald's Attempt at Chicken Domination Continues! This is the first I've seen these "upscale" chicken nuggets on the menu.

Didn't feel like trying them since we were rushed for time after doing some Thanksgiving menu shopping (coupled with the fact that I typically hate the Golden Arches' attempts at doing chicken right) but at $2 I'll probably sample the "Snack Size" at some point during the next couple weeks.

Wild Card Weekend!

You can have Super Bowl Sunday. Wild Card Weekend might be my favorite sports weekend of the year... four NFL playoff games (including both my Eagles and Ravens), random college hoops and NHL matchups, plus a bonus college football "national championship" game on Monday night. Doesn't get much better than that!

After getting in a quick run I'll be heading to the kitchen to whip up some brats, ribs and chicken for the festivities.

What's on your weekend menu?

The McRushmore: The Turducken of Fast Food

Any regular reader of THG knows that when it comes to using meat as a condiment, I'm usually on board in a big way.

Hamburger with cheesesteak? Hot dog with pulled pork? Cheeseburger topped with pork roll?

Yes, yes and absolutely.

But even I'm not sure about The McRushmore, a towering concoction of McDonald's "delights" created by some dude named Ernest Wilkins. A Frankenstein-esque melding of a McDonald's chicken sandwich, Filet-O-Fish, Angus Burger and (limited time only offering) McRib, the tower of barnyard proportions clocks in somewhere around 1800 calories or, in other words, what I try and limit my calorie intake to per day.

Why do I expect Louis Fowler to try this any day?

What's Up with THG: Summer 2010 Edition

We've been a bit light on posting here at the blog but look on the bright side... at least you're not sitting around waiting for us to update The Hungover Gourmet website. (What's that? You were? Alright, alright, we'll get to it.)

Unfortunately, between other obligations and our recently-launched Facebook page, the blog and Twitter feed have certainly taken the hardest hits. I don't count the website because, honestly, it has been so long since we added any content that it's officially the red-headed stepchild of our media empire.

It's actually quite amazing to think how far instant-publishing technology has come since we launched the website back in the mid-90s after I poured over Teach Yourself HTML in 21 Days like it held the secrets to life itself. (And considering how it indirectly led to me working from home for the last decade, maybe it did.)

These days I find myself posting questions on Twitter or tossing links up on Facebook, watching them appear – and sometimes commented on – minutes after I first cobbled the thoughts together in my head. As for the website (and to a lesser extent the blog), what once seemed like "instant publishing" now feels as archaic as banging two rocks together to create fire... or doing an old-school photocopied zine. (To wit, I started this blog post at least two days ago.)

But never fear, faithful reader. THG soldiers on. While I may have been too busy to post on a regular (or even irregular) basis, I'm still watching, reading, eating, drinking and – most importantly – cooking.

My initial plan to cook at least one new dish each week has probably fallen by the wayside. Frankly, I stopped keeping track after week nine so I honestly don't know if I've kept pace or not but I'm not sure why I start new projects in January when I'm at my busiest. They only get pushed onto the back burner when things really get crazy. I'm pretty sure I should just start referring to "July" as "January" since that's when I actually have the time and energy to devote to new projects and plans of action.

That said, I've been trying to stay on top of our latest attempts at new dishes so here are a couple recent faves and one method I'm excited to try tonight...

Chipotle Shrimp Tacos (Cooking Light): It's rare that I make a recipe from Cooking Light that I don't love and this one is no exception. For anybody who thinks "light" means "bland" try this spicy and delicious combo of seasoned shrimp, crunchy greens (we substituted shredded cabbage for the lettuce) and refreshing, creamy ripe avocado.

Greek-Style Pork Chops (Cooking Light): Because we buy the family packs at Costco and end up freezing them in dinner-sized portions, I always find myself scrambling for new ways to cook two things... chicken breasts and pork chops. Since a lot of pork chop recipes tend to use bone-in chops, I'm always thrilled when I find one that uses the boneless variety. Even better when that recipe is packed with flavor. CT wasn't as fond of the tomato/cucumber side salad that's paired with this dish and I'd admit it could probably use some feta or something to give it more flavor. But the chops came out perfect and the low-fat dill sauce for on top would also be great for use in pita sandwiches.

Grilled Chicken Under a Brick (Pinch My Salt): While my wife could eat variations on pork pretty much every night, for me it's chicken. (Though her love of pork, especially a Latin-style roasted pork shoulder, is slowly winning me over to the other white meat.) In an effort to expand my repertoire beyond roasting, grilling, baking and beer canning, I finally find myself at the intersection of three loves... a chicken, a grill and a home improvement store. While my beloved beer can chicken is a nice, hands-off, slow and low method of producing a moist, delicious bird, the brick method looks a bit more hands-on. But I'm willing to risk some flare ups – not to mention the look from the checkout gal when I purchase two bricks – for what looks like a heaping helping of yummy crispiness.

So stay tuned. In the days to come I'll be writing about our attempt at a vegetable garden, the latest in food tv shows, a couple new cookbooks and more.

We're back.