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| Chicken Caesar Wrap
The Sand-Wege is a small storefront near our house with a big sandwich menu. One of its most popular items is a chicken salad in a tortilla wrap of spinach, tomato, southwest spice, honey wheat ,or plain. These are big ones, over a foot across, and we've noticed that one of the things distinguishing them from other versions is just how tightly they are rolled. Even the messiest sandwiches – and this one can be pretty messy – tends to hold together as nicely as a hand-made cigar.
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| Chicken Divine
Having a party? Here's a dish that serves many and needs only a salad or relish to complete it. The recipe for Chicken Divine can be cut in half and is a perfect meal to make when you find yourself with leftover chicken (or, for that matter, turkey) and/or broccoli. It's a great combination of ingredients, but the secret that brings them all together, of course, is that casserole-chef's favorite flavor-enhancer, crumbled Ritz crackers.
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| Chicken Tetrazzini
It has an Italian name, but chicken tetrazzini – named for internationally famous Victorian-era coloratura soprano, Luisia Tetrazzini, reassures eaters around the globe. It combines those twin mainstays of the comfort food pantheon, chicken and noodles; plus – in this case – creamed soup and Cheez Whiz, too.
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| Chicken Vesuvio
Harry Caray's is "The Official Home Plate of the Chicago Cubs," a great place to have some brews while watching games and an even better place to plow into great steaks, Italian fare, and a dish that is unique to Chicago, Chicken Vesuvio. Not too many restaurants in the Windy City offer it, but of those that do, this is by far the best version. It is a deliriously satisfying meal of chicken baked to utmost succulence encased in a red-gold crust of lush skin that slides from the meat as the meat slides from the bone. For garlic lovers in particular, it is sheer ecstasy.
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| Fried Chicken Bon Ton
There is no printed menu at the Bon Ton Mini Mart because everyone comes to eat one thing: chicken. Located in a former convenience store / truck stop, this out-of-the-way treasure is an unlikely place indeed to find fine food; but in fact this chicken is some of the best you ever will eat: salty, spicy, moist and bursting with flavor.
The spice mix used for Bon-Ton chicken is a closely-guarded secret, but cook Donna King shared with us its fundamental ingredients as well as the basic principle of a long marinade – at least twenty-four hours. During that time, she explained, blood seems to be drawn from the meat, allowing a briefer frying time, resulting in the juiciest possible chicken with flavor insinuated into every fiber. She also told us that the pieces must rest five or ten minutes and "get doughy" after being dredged in spiced flour, and that pure vegetable shortening will insure it is grease-free.
Remember: Begin marinating the chicken the day before you plan to cook it!
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| King Ranch Casserole
King Ranch casserole is ubiquitous in Texas Junior League cookbooks, but a relative rarity in restaurants. It is said that there are as many recipes for it as there are Lone Star cooks, but the basic elements usually are canned soup, cheese, tortillas (flour, corn or just chips) and chicken. How a chicken casserole got named for a famous cattle ranch is anybody's guess.
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