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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Classic Cocktail: The Deauville

Posted by johngl

Continuing with my “it’s too hot to cook, let’s drink instead” philosophy, I explored the interwebs for classic cocktails I’ve never tried.  For shame!  There are lots of them.  I’d never even heard of the Deauville Cocktail, let alone actually consumed one.

It sounded good, so here we are.

Attempting to find the history of this cocktail has been a little cumbersome as there isn’t much about it other than lots of references to New Orleans in the 1930’s.  Okay, so branching out a little farther, I noticed there is a Deauville, France.  Deauville is in the northern area of France where the apple brandy called Calvados originates. The Deauville Cocktail contains Calvados.  Coincidence?  I think not.

So, my guess is that a well-heeled French guy from Deauville went to New Orleans in the 1930s only to find out that liquor was illegal in the US due to the idiocy called Prohibition. In his satchel he carried three wonderful products from his homeland: Cognac, Calvados, and Cointreau.

Funny how that works…

Deauville Fixins: Cointreau, Calvados, and Cognac

Add the juice of a lemon, an voila, the Deauville Cocktail was born!

That’s my story and I’m sticking with it.

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The Sidecar

Posted by johngl

In another of my enthusiastic explorations into classic cocktails, I discovered that the Sidecar has a bit of an identity crisis.

It may have been invented during World War 1. It may have been created by Pat MacGarry from Buck’s Club in London. It also may have been created by Harry MacElhone. Or even some unknown Army captain in Paris.

I like the air of mystery surrounding the whole thing. It’s all very noir.

Sidecar ingredients

In any case, the basic ingredients are the same: Cognac, Cointreau (or other orange liqueur) and the juice of fresh lemon.

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