A Man’s Barbecued Chicken?

When I first saw the recipe for A Man’s Barbecued Chicken, I assumed it was so called because it had a hefty slug of booze, most likely Bourbon, in the barbecue sauce.  Because God forbid that the women of 1973 were getting sozzled on Maker’s Mark while cooking chicken.  Then I read the recipe and there is no alcohol at all in it.  So that theory went down the gurgler. I am actually baffled as to why this would specifically be a man’s barbecued chicken.

A Man's Barbecued Chicken 1

This was really delicious.  I particularly liked the sauce.  I find a lot of barbecue sauces far too sweet for my palate but this had a lovely balance of sweet and sour.  The recipe does contain that mysterious ingredient “piquant table sauce”  which a couple of readers have suggested will likely be A1 steak sauce.  I still don’t have any of that so I used Worchestershire Sauce.

I used skin-on thigh cutlets instead of quarter chickens and tomato passata instead of the tomato juice in the recipe.

The sauce really did become finger-licking good!  Hmmm…Is that why it’s A Man’s Barbecued Chicken?  Maybe the women of the 1970’s didn’t lick their fingers?

A Man's Barbecued Chicken 2

The method of cooking the chicken was weird, you put it in the dish skin side down for the first half an hour then turned it over.  The chicken stayed very moist – I am not sure if that was this method of cooking or the frequent basting with the sauce that did that but either way, it worked!!!

I served this with a very simple potato and watercress salad and some of the additional sauce on the side.  Corn would also be a great accompaniment as would a green salad.

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A Man’s Barbecued Chicken – The Recipe

We here at Retro Food for Modern Times believe that one of the joys of food is the sharing of it with our friends and fam.  So, today we are changing the game on A Man’s Barbecue Chicken by changing the name.

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Cook it, eat it with people you love, or share it with strangers.  Either way, you and everyone else who eats it will be happier, even just for a few sticky-fingered moments.

Have a great week!

And if you have any insight into the original name, drop me a note in the comments!

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Cabin Casserole

The very name Cabin Casserole conjures up something hearty and comforting.  Something the Ingalls family might have eaten on Little House on The Prairie.  And the recipe for Cabin Casserole from the American Chapter of Good Housekeeping’s World Cookery did not disappoint.  For my readers in the Northern Hemisphere who are heading into winter and who are looking for an easy tasty meal, this one needs to go onto your rotation list ASAP.

Cabin Casserole 1

What is Cabin Casserole?

Cabin Casserole is layered tomato and onions with bacon and chops that have been sprinkled with curry powder and salt.  I used lamb chops for my casserole but pork chops would also work.  Also, don’t stint on the salt.  I only used a little salt because I thought the bacon would bring enough but I had to add salt at the end. Having said that, for a recipe with so few ingredients, this is really tasty!

I also did not use dripping to fry my chops, I fried the bacon first then used the bacon fat to fry the chops.

I served my cabin casserole with little potatoes wrapped in Proscuitto and a sage leaf and some grilled zucchini with feta cheese.  The Cabin Casserole would  be super with mashed potatoes!

Cabin Casserole 2

 

Little House on The Prairie – The Lost Cabin Casserole Episode

Further to my mention of Little House on the Prairie, I can almost imagine the episode which would be called “Give them curry, Laura”.  The Olesen’s start selling the very exotic ingredient of curry powder in the Mercantile.  Nellie teases Laura that her family is too poor to ever even taste it.  A fight ensues a little like this one.  Just substitute “Your pa’s too poor to buy curry powder” instead of smelling like a horse.

Laura is required to go to the Mercantile and apologise to Nellie.  She also has to help out in the store for a week.  We see in a store work montage that she works very hard and is so polite to the customers that through the week she makes a little tip here and there.

At the end of the week, she has enough money to buy herself some candy or maybe a toy.  Instead, she asks for some curry powder which she takes home and gives to Ma.

That night the Ingalls family feast on Cabin Casserole.

The moral of the story is that hard work and not giving someone curry is the key to getting curry.

Cabin Casserole 3

Here’s the recipe

 

Have a wonderful week!

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The BLT – An American Classic?

I was very surprised recently to learn that what I thought was a quintessentially American sandwich was actually British in origin!!!  Taste Atlas says that the BLT first appeared in British cookbooks in the 1920’s but that it only gained popularity in the U.S.A in the post-war period.  It further surprised me to learn that the BLT was, in 2019 ranked as the UK’s favourite sandwich but only came in 6th in the United States!

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I guess though, for anyone who is new to Earth…first, hi, welcome, glad you found me!  Second, BLT stands for bacon, lettuce, tomato being the three key ingredients of this sandwich.

I LOVE a BLT and it’s avocado-ey cousin the BLAT.

Via Taste Atlas

I was hoping to find a classic BLT in the American chapter of Good Housekeeping’s World Cookery.  Not that I need an excuse to make one. However,  I was simultaneously delighted and horrified to see their idea of a BLT.  Here’s their recipe:

BLT Recipe

The GHWC BLT – The Pros

You will notice that Good Housekeeping calls it a Bacon, Tomato and Lettuce Sandwich.  Which if you look at my picture above is actually my preferred way of layering.  I don’t understand why you would go to the bother of getting nice bread and toasting it, only to have the tomato making it all soggy and gross half way through eating it.

My preferred version – from the top-down:  toasted bread, bacon, tomato, lettuce mayo, toasted bread.  So, thank you Good Housekeeping for getting the order correct!

An potato chips and pickles on the side are always a good idea!

I am ambivalent about whether or not you have a double or single decker BLT.  I do think though that the second piece of bread requires either another condiment or another dab of mayonnaise.  My preferred option is some Dijon Mustard.

I made my BLT  on holiday and we only had some very hefty olive sourdough which normally would not be my choice for a BLT.  This was a very heavy bread so double decking my sandwich was not an option – the bread would have overpowered everything.  (The olives did make a tasty, if not traditional, alternative!).

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The GHWC BLT – The Con

In the words of Amy Winehouse, what kind of fuckery is this?

Who puts processed cheese on their BLT?

You may as well just take a dump on it.

A little bit of Brie, some vintage cheddar? I”m here for it.

Processed cheese?

A Few BLT Questions For You

Do you love a BLT? Or do you prefer a BTL?

Double or Single Decker?

What’s your preferred bread?

Iceberg or fancy lettuce?

What degree of crisp of the bacon? I like my bacon so crisp it is snappable!

Mustard?

Avocado?

Other additions? (If you say processed cheese, you’re dead to me)

Is the BLT the best sandwich ever?  Or only the 6th best?

If not your number one, what is better?

Leave your answers in the comments!!!

Have a great week!

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Pink Gin – Three Act Tragedy

Hello crime readers and food lovers!  Greetings from Cape Bridgewater!  We are on a little holiday mini-break in far western Victoria, staying in a gorgeous renovated church.  This is all the more appropriate because the first person to be murdered in Three Act Tragedy is the Reverend Babbington, who is felled by a poisoned cocktail!  We decided to celebrate the holiday and Three Act Tragedy with a Pink Gin!

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This is the outside of our Air BnB:

St Peter's

The first act of Three Act Tragedy is set in Cornwall, which like our current location is by the coast!

Cape Bridgewater

Three Act Tragedy – The Plot

The famous actor Sir Charles Cartwright hosts a fancy dinner for the local glitterati at his home in Cornwall.    In attendance, among others are Hercule Poirot and Mr Satterthwaite (who is a recurring character in the Harley Quinn novels).  At the dinner, the Reverend Babbington drops dead and it is later found out that his cocktail had been laced with nicotine.

Some months later, Poirot meets Cartwright and Satterthwaite in Monte Carlo.  They tell him that Doctor Bartholomew Strange (great name) who had also been a guest at Sir Charles’ dinner party has also been murdered by nicotine in his glass of port.  With the exception of Poirot, Satterthwaite and Cartwright all the guests at the second dinner had also been at Cartwrights.

Someone at those parties is a murderer.  But who?  And why?

It is up to our favourite Belgian detective to find out!

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We have:

  • A vanishing valet
  • Blackmail letters
  • A mysterious woman in an asylum
  • A third murder – this time by poisoned chocolates
  • A drunken husband
  • A secretary behaving suspiciously
  • A writer with an eye for detail who disappears
  • Poirot throwing a sherry party (the idea of this makes me a bit swoony)
  • Some fun banter between Satterthwaite and Poirot.

Sadly, there is no Hastings and no Japp but there is a delightful girl called Egg and Mr Satterthwaite who largely make up for that loss.

Three Act Tragedy – The Covers

Most of the covers through the ages focus on the poisoned cocktail or the effects of it. A few show the actor’s mask which…spoilers!!!! The American title for Three Act Tragedy was Murder in Three Acts and the German title was Nikotin. 

Three Act Tragedy Collage

And of course, it wouldn’t be a Christie cover collage without one totally bonkers cover/  This week it is a  Pan edition from, I’m guessing the 1970’s which features what I think is one of those plague doctor’s masks with spooky glowing red eyes.  None of which has any bearing on the content.

My copy is the classic Tom Adam’s cover.  Here is my attempt to somewhat copy it.  ( Note: we were about 20km away from the nearest town and I was already half a pink gin in when I thought to do this.  There were no roses in the garden and there was definitely no driving to get one but I like to think there is a vague similarity.  I feel my version lands somewhere in the middle of the covers to the left and right of it.

Three Act Tragedy Collage2

Tom Adams says of his cover (right-hand side above)

In this painting of a fading rose against a darly sombre leafy background, I was trying to evoke the menace behind the glittering company

Tom Adams, Tom Adams Uncovered

 

The Recipe – Pink Gin

The Pink Gin cocktail is not made from the Pink Gin that is usually quite sweet and flavoured with berries or rhubarb.  It is a much older creation combining angostura bitters and gin.  The bitters were given to sailors in the British Navy to help them with seasickness but they found it too hard to drink on its own.  They started mixing it with gin to make it more palatable.  Seems like it wasn’t just rum, sodomy and the lash that kept the British navy going.  It was rum, sodomy, the lash and some very pretty pink drinks!!!!  By the 1880’s it became a very popular drink on land as well as on sea.

 ‘Sitting in the underground dimness of the Seventy Two Club and sipping a martini, Egg said: “This is great fun.  I’ve never been here before.”

Freddie Dacres smiled indulgently.  He liked a young and pretty girl….

“Upsettin’ sort of time wasn’t it?” he said.  “Up in Yorkshire, I mean.  Something rather amusin’  about a doctor being poisoned – you see what I mean – wrong way about.  A doctor’s a chap who poisons other people.”

He laughed uproariously at his own remark and ordered another pink gin.  …

“It’s odd, isn’t it, ” said Egg.  “that when we meet it’s always at a death”

Agatha Christie, Three Act Tragedy

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Other Food Mentioned in Three Act Tragedy

Unlike some of the recent novels Three Act Tragedy is LOADED with food references:

Well, the curtain is falling on our third act.  If you are reading along with me, December’s read will be a  huge leap in chronology to 1960 for the seasonal short story The Adventure of the Christmas Pudding.  No prizes for guessing the likely menu item!   Although, I haven’t read it yet so let’s not get too ahead of ourselves!

Have a great week and happy reading!

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Cheesy Egg Dunk

Howdy friends, today we are starting a new Chapter of Good Housekeeping’s World Cookery.  We are leaving the shores of Africa and heading to the good ol’ U.S. of A!  I’ll be choosing a few classics and a few lesser-known dishes from the land of the free and the home of the brave starting with this Cheesy Egg Dunk!

Cheesy Egg Dunk 1

I find it hard to believe that there was a time when a dip was strange to anyone.  However, Good Housekeeping felt the need to introduce the concept  with this:

“Dunking” is an established American custom.  For any informal buffet type party, savoury “dips” are very popular.  Guests help themselves to the bite-sized pieces of toast, etc., and dip them into one of several soft piquant mixtures”

I’m not sure why, if it is such an established custom, why they felt the need to put quotation marks around the words dunking and dips.  Maybe we just need to be glad that “dunks” did not become the preferred nomenclature!

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The Cheesy Egg Dunk tastes like a smooth egg salad.   Full disclosure I only had 60g of cream cheese and, as I am about to go away for a few days I did not want to buy any more so I subbed in some cottage cheese to make up the difference.  My version might be a bit less creamy but it will also be lower in calories!.  More importantly, it was delicious!

Cheesy Egg Dunk – The Recipe

One thing that did bamboozle me – the recipe calls for piquant table sauce.  I had no idea what that is so I hoped for the best and added a 1/4 teaspoon of Worchestershire sauce combined with a few drops of Tabasco sauce.  I was pretty pleased with the result but if any of my American readers can let me know what piquant table sauce is,  I would love to know.

Cheesey Egg Dunk 3

If like me you are trying to lose a few covid kilos you could have some Cheesy Egg Dunk on lettuce as a low carb substitute for an egg salad sandwich.  Or, you could take it high-end and sprinkle some fancy salmon roe over the top. Ooh la la!!!!

Cheesey Egg Dunk 4

Cheesey Egg Dunk recipe

Maybe because I used 2/3 cottage cheese instead of all cream cheese my mixture was quite soft so I did not add the milk.

Just remember, if you make it…no double dipping!!!

A Little Vacay

As mentioned I am heading off on a little holiday!  I am so looking forward to getting out of Melbourne, having a break from work and relaxing for a new days!  One of the delights of the Air BNB we have chosen is that it has very sketchy reception.  On the upside, that means no work calls or emails!  On the downside,  I might not be able to post from there next week.  I have however planned to cook another recipe from this chapter when I am there.  Even if I can’t post I will be thinking of you all as I make it.

I have already packed my books – I am taking the next Agatha Christie on my list, Why Didn’t They Ask Evans, The Devil’s Picnic by Taras Grescoe and The Lost Man by Jane Harper which will satisfy my need to have a holiday read that is set somewhat in the place where I am going. We will be on the coast and not in the outback but It is the closest I have!  For the 4 hour drive there I have Stanley Tucci’s Taste all set to go on Audible!

Have a wonderful week!

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