The world was almost in danger of not hearing from me today because, as you know, I must devote my professional self to the immunological safety of the modern world. Let’s see a teamster do that job. I must take a few minutes to report what I ate yesterday.
I don’t know why I didn’t think of this myself. It’s genius. Not sure I’d feel so strongly about it if I wasn’t overwhelmed with regret that I cannot attend the Minnesota/Iowa/Wisconsin state fairs. The Midwest is mecca for food on sticks. I’ve eaten foods on sticks before – (candy) apple on a stick, (frozen) fruit juice on a stick and a (godawful) concoction that my mother used to make called City Chicken. It was chunks of meat stuck onto a pointy wooden dowel, breaded and then fried It was supposed to resemble a drumstick. I’ve eaten plenty of those. Puh-lenty. The meat may have been pork. Or perhaps it was beef. The way my mother cooked, bless her heart, you could never be sure one way or the other.
Anyway, here’s what I ate yesterday: Low Country Boil On A Stick Schaschlick
While the concept and the recipe itself are perfection, please note that I strongly object to the improper spelling of KABOB as kebab. I blame Martha Stewart for this.
UPDATE: The internet knows about City Chicken. I should probably try making these myself to banish the bad culinary memories but it seems like an awful lot of trouble to go to for something I would be happy to never see again.
10 thoughts on “A Boil On A Stick”
This looks might delicious! Too bad I can never get anything remotely like this here in California.
By the way, we in Germany called it ‘Schaschlick’!
Schaschlick it is!
My oldest sister was /is a famously bad cook. One morning her son, about 7 years old, was sitting at my mother’s table table for breakfast, gingerly lifting a fried egg with a fork, and peering underneath it. Then, with a shocked look on his face, he announced, “Grandma, I can’t eat this! Where is the burnt part?” It was the same story with the beef roast (which his mother had taught him to call “Roast Beast”) served later for supper.
Your supper looks rather lovely, but I am more than a little put off by the name. I am, however, grateful the word “abscess” was not used. But I did take your cue about “Local Hero” and thought it was a splendid movie!
The performances are for the most part, so subtle.This a film you won’t be able to forget.
First off, “boil on a stick” had me thinking in a painful medical direction.
Secondly, city chicken looks like rat-on-a-stick.
Lastly, down in bayou country we boil potatoes, corn, onions, garlic and even sausage with our vats of shrimp, crabs or crawfish. Fortunately for us, the critters outnumber the other vittles. And everything is well seasoned – hot, and the beer is icy cold.
And now I’m hungry. Again.
citychicken = pork. beef. veal. & i love it!!!
I’m guessing that YOUR mother didn’t cook it until it turned black.
The Midwest version of your City Chicken is Mock Chicken. To make it a meal, add Kraft Mac-n-Cheese and a can of green beans.
Thanks for featuring the recipe I blogged about! I actually thought about making these Shrimp-Boil KEBABS (which by the way, there is no wrong or right way to spell it) tonight for dinner.