Neck to Tail…Spatchcocked, Not Half-Cocked

Most glorious spousal unit and I were walking the aisles of our local Amish Market seeking turkey. Sadly, all the gobblers had flown the coop and there wouldn’t be any returning until Tuesday. We found duck. And goose. And turkey parts: breasts, legs, thighs, and necks. Forgive me, but I wanted an assembled bird.
Okay, well mostly assembled. This one is missing a lot of what it was hatched with.
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Everyday Tortilla Soup

Posted by johngl

We had some black beans, quinoa, remnants of rotisserie chicken, avocado, fresh tomatoes, chicken stock, and a tasty taco seasoning blend, the latter of which we’d picked up at a local Amish market.


It was time for a quick and easy tortilla soup and a great way to make room in the fridge for this week’s groceries.

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Fourth of July Fried Chicken

Posted by johngl

I admit it, I’ve been struggling with my (fried) chicken for years … (I’ll let that image soak in for a sec): Batter is either too thick or too thin, tastes too eggy, separates from the flesh, burns too quickly, or never gets crunchy. But finally, salvation is at hand. Let us give thanks.

Alcoholian's Boneless-Skinless Beer Battered Fried Chicken

Actually, I have the folks at Cook’s Country to thank for this one as it was they who inspired this particular adventure.

The first thing you will need to do is select and prep your chicken parts. I selected boneless breasts. I mean really, who likes boney breasts?

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Just a Chicken Sandwich

Posted by johngl

One of my favorite food things is a chicken sandwich. Not that reconstituted, glued, formed, and neatly sliced stuff, but real chicken. It is one of my favorite pedestrian foods.

For this one, I started with toasted sourdough. The sourdough was then coated with chunky blue cheese salad dressing.

Wonderful Chicken Sandwich

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Chicken, Rice, Quinoa, and Avocado Soup

Posted by johngl

Lots of Alcoholian readers have the misconception that I only eat stuff that takes days to prepare, is fancy, complicated, or otherwise unapproachable for a more normal home cook. Granted, not everyone has a sous vide rig, seven grills, and enough knives to outfit an entire battalion of chefs. Most of the time we do eat quite simply.

Chicken, rice, quinoa, and avocado soup


This was actually what I call refrigerator soup: stare into the refrigerator and see what comes to mind.

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Chicken Tinga (Slow Cooker Style)

Posted by johngl

I’m sitting here sipping on a glass of home made grapefruit liqueur because the gods — and a few other knowledgeable fellows — know that blog posts go better with a weekend morning libation. With a firm grip on my glass, slippery with morning dew, I now completely understand why Hunter and Ernest drank. Not that I am in the same league with these guys by any stretch, but hey, one can dream. Or delude.

Where was I again?

Tinga. Chicken Tinga. Tinga in the morning, tinga in the evening, tinga at suppertime. Two tingas are better than one. Yes, I said two. I had such great success with Pork Tinga that I decided to branch out and use chicken thighs with the same basic formula.

Chicken Tinga Tacos

This stuff will make a Five Dollar Foot Long seem absolutely outrageous price-wise and all you need is a Crock Pot (or any other slow cooking device). I’d even venture to say that kids will love this stuff.

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Crêpes avec du Poulet de Rôtisserie

Posted by johngl

When you say it in French, it just sounds like some fancy-pants dish, doesn’t it? Crêpes avec du Poulet de Rôtisserie just rolls right off the tongue. The name alone jazzes up that leftover grocery-store rotisserie chicken.

Crepes with Rotisserie Chicken

The chicken part of this assemblage is a snap.  Stop at your favorite grocer, shell out that six bucks for the golden-browned, juicy and delicious rotisserie chicken, bring it home, and pick apart the thigh meat, back oysters, and the wings.  Or, you can do what I did: open the fridge and use the rest of the chicken you bought two days ago. In most glorious spousal unit terms, the fact that it is leftover makes it free!

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Tequila Chicken “Cordon Bleu” Salad

Posted by johngl

When it’s 105°F (40.5°C) in the shade, you really don’t feel like moving around a whole lot. Luckily, I live in an air conditioned house, drive an air conditioned car, and work in an air conditioned office, the latter of which seems to be set to the temp of my wine cellar. We are in day 10 of triple digits here in Austin and summer hasn’t even started yet.  Normally, we have 13 100°F+ days per year.

But you didn’t come here for a weather report.

Cordon Bleu Chicken Salad

Cordon Bleu loosely translates to “blue ribbon” and I am using it here as a double entendre. I’ll let you figure them out.

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