April 3

It’s Always Gully In British Columbia

What does a man, some pepperoni and three dozen seagulls have in common?

It’s a dreary Tuesday here in Baltimore. I’m sitting at my desk (day jobs suck) reading the news while I wait for a new pile of work to come in when I see the most random title on The Takeout:

If You Read Nothing Else Today, Read How Seagulls and Pepperoni Got A Man Banned From a Hotel

This led me to a CBC link with far more information than Kate Bernot had supplied. Seventeen years ago, a man was staying in British Columbia, at a hotel called The Fairmont Empress for a business meeting. Like all us kindhearted foodies, Nick Burchill brought a suitcase full of Brothers Pepperoni along with him for his friends who don’t get to dine on the cured meat regularly. Thinking that the meats would spoil without refrigeration, Nick placed the pepperoni near an open window in the hopes that the cold air would provide some sort of support. What happened next is like something out of Alfred Hitchcock’s movie ‘The Birds” if it had been directed by Mel Brooks.

Burchill left only to return several hours later to a room full of hungry hungry seagulls, ravaging the Nova Scotian delicacy. The room was destroyed, the gulls were belligerent and at least one member of the cleaning crew went home feeling queasy. Burchill was allowed to stay for the remainder of his trip but his boss received a letter a few days later explaining that his employee would not be allowed to stay at The Empress again.

Now, seventeen years later, after making an in-person apology and a gift of Brothers Pepperoni, the ban has been lifted and Mr. Burchill is allowed to stay at The Empress once more. I imagine the new management made a crack about how many guests he’s allowed to have stay with him.

To read the whole story in all of it’s silly glory, here is the link to the CBC article. What do you think? Personally, I’d rather have gulls in my room than a flock of no good pigeons.

-CCC

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March 26

Crown City Cooking | Uncle Matt’s Chicken Parm

Uncle Matt will put your mom’s chicken parm to shame.
As far back as I can remember, my Uncle Matt has always been a king among chefs. He practices simple, easy to do recipes that leave you craving more. Now, for the first time ever, we want to share one of his crown jewels with you: a simple chicken Parmesan recipe that will satisfy the entire family!
Ingredients:

-Four to Six Chicken Cutlets

-Breadcrumbs (I prefer San Giorgio brand)

-Fresh Sliced Mozzarella Cheese

-Three Eggs

-Tomato Sauce (dealer’s choice)

-Salt and Pepper

-Grated Parmesan Cheese

Instructions:
  1. Brine your chicken a minimum of one hour.
  2. Remove chicken from brine using paper towels to dry them off.
  3. Butterfly the chicken and use a meat mallet to pound the chicken until it’s good and flat.
  4. Crack the eggs in a bowl and whisk until the yolks are thoroughly beaten. Add a pinch to two pinches of the grated Parmesan to the egg mix, whisk one final time. In a separate bowl, combine the breadcrumbs with salt and pepper.
  5. Prep your cast iron pan (or any regular pan), this way you can go from dredging directly to cooking.
  6. One by one take your chicken cutlets and dredge them: dipping first in the yolk (allow the excess egg wash to drip back into the bowl before proceeding) and then the breadcrumbs and then place directly in the hot pan. If you flattened your chicken, the cooking process should take between 10 and 15 minutes.
  7. There are two schools of thought when it comes to sauce: you could either cook the sauce in the pan with the chicken or cook it in a separate pot all together. If you choose the former, make sure the chicken has been flipped at least once on both sides. You want the chicken to be near done before adding the sauce to the pan since the sauce won’t need much time to heat up.
  8. Add slices of mozzarella cheese last, allowing a few second for it to melt on top of the chicken before removing it from the pan.

Enjoy!

-CCC

Be sure to follow me on social media:

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