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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Spec’s-tacular Saturday

Posted by johngl

Earlier this week, I noticed that the most glorious one was running a little low on her favorite Cerbois XO Armagnac.  “I guess it is time for a Spec’s run,” says I.  Twist my arm.

So, early Saturday morning, my belovéd and I headed on down to the South Austin Spec’s.  For those who don’t live in Austin or don’t know what Spec’s is, I just feel for you.  You can check them out here.  Not only is this place a premiere liquor store, they also sell specialty items, like Fabrique Delices Paté de Canard Foie Gras. I usually pick up a half pound when I’m there and Saturday was no exception (I’m schmearing some on those ribeye steaks I was talking about in a previous post — no, not the the entire half pound).  I seem to have the attention span of a gnat today, digressions all over the place…

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Rosé “Champagne” Cocktail

Posted by johngl

Oftentimes, people ask me why we call the site the Alcoholian when we mostly talk about food.  But if you really think about it, a lot of my recipes and techniques involve alcoholic beverages.  Even my recent posts on scallops and tuna involved Cointreau  and Sake, respectively.  Most of my sauces include some kind of wine or another.  A lot of my marinades involve using Cognac.

Perhaps this post will keep you off my case for a while; it’s a spin off of a classic Champagne Cocktail popularized w-a-ay back in the mid 19th century.  This was about a hundred and fifty years ago (for those that are chronologically impaired).

Back then, it was a hunk of sugar, a splash of bitters and the remainder, your favorite bubbly.  It was all the rage at formal gatherings and soirees in the genteel “high” society (there was a reason they called it that).

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