Being from Louisiana and also lived in New Orleans I have had chicken every which way from Sunday. My Mother's smothered chicken over rice is my favorite. Second is the Chicken a la Grande at Mosca's restaurant outside of New Orleans (very Italian)--cooked with loads of garlic. James Beard states that his go to meat was pork. Mine is chicken. I live in Nashville now so the current rage is Hot Chicken, which is delicious. On another note it seems that Chef Stitt's restaurant, Highlands Bar and Grill in Birmingham will likely not open. All of that staff is now next door at Frank's other restaurant Chez Fon Fon. All the best to that great Chef. We will always have great memories of dining at Highlands Bar and Grill, like those memories of "Stars!"
De rien, Chef. Thomas Keller visited Prince's Hot Chicken establishment in Nashville (the original) a few years ago and asked the owner for the recipe. She refused to give it to him. I chuckled when I read that. There is now a franchise named Hattie B's Hot Chicken with spots all over metro Nashville which is very successful. I pop in from time to time and enjoy their delicious fiery chicken. I bet you could prepare it!!!!!!
Such a lovely column and a great reminder that chicken used to be delicious! Absolutely necessary to spend the extra money - if you have it - to buy ‘real’ chicken!!
My most memorable and delicious chicken dish was at a random mechanic/gas station, somewhere between Mexico City and Guadalajara, about 25 years ago. At the small restaurant that was part of the complex, the owner/waiter said there was a ‘flattened’ chicken special. Of course I had to order it. It was a perfectly spatchcocked chicken with three house-made salsas. Surprising and perfect - a hard to beat combination!!
Perfect!
Yes, a chicken "of the patio." From their backyard. And the salsas me by grandma!
Now I have to clean up all the drool.
Being from Louisiana and also lived in New Orleans I have had chicken every which way from Sunday. My Mother's smothered chicken over rice is my favorite. Second is the Chicken a la Grande at Mosca's restaurant outside of New Orleans (very Italian)--cooked with loads of garlic. James Beard states that his go to meat was pork. Mine is chicken. I live in Nashville now so the current rage is Hot Chicken, which is delicious. On another note it seems that Chef Stitt's restaurant, Highlands Bar and Grill in Birmingham will likely not open. All of that staff is now next door at Frank's other restaurant Chez Fon Fon. All the best to that great Chef. We will always have great memories of dining at Highlands Bar and Grill, like those memories of "Stars!"
Had to look up Hot Chicken, and sounds delicious. Contradictory news about Highlands, but hoping it will open again. Thank you, Daniel!
De rien, Chef. Thomas Keller visited Prince's Hot Chicken establishment in Nashville (the original) a few years ago and asked the owner for the recipe. She refused to give it to him. I chuckled when I read that. There is now a franchise named Hattie B's Hot Chicken with spots all over metro Nashville which is very successful. I pop in from time to time and enjoy their delicious fiery chicken. I bet you could prepare it!!!!!!
Such a lovely column and a great reminder that chicken used to be delicious! Absolutely necessary to spend the extra money - if you have it - to buy ‘real’ chicken!!
My most memorable and delicious chicken dish was at a random mechanic/gas station, somewhere between Mexico City and Guadalajara, about 25 years ago. At the small restaurant that was part of the complex, the owner/waiter said there was a ‘flattened’ chicken special. Of course I had to order it. It was a perfectly spatchcocked chicken with three house-made salsas. Surprising and perfect - a hard to beat combination!!
Costco wings, au fur et à mesure, along a journey of poultry bliss with some Beowulf thrown in for good measure. What a delight it is to read you!
And a delight to receive your comment!
Love that spatchcock chicken method - in cast iron of course!
Yes on the cast iron, yes!