Crown City Cooking 5 | The Leftovers

Get Ready for Seconds!

The Crown City Cook is back with an all new after-the-holiday special. Dann and Rob discuss Thanksgiving dinner with their families, McDonald’s vs Burger King promotional products and lawsuits. Does a slice of cheese count as an individually served item? Does it hurt your brain just reading that sentence? All we know for certain is, a hot dog is not a sandwich!

Plus a brand new segment.

Shout outs to local BBQ favorite Big Bad Wolf!

 

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Robservations | Limes and Birds

Hey man, Rob Lee here.

I have a little something on my mind as a Baltimorean and as a lover of epicurean delights. Listen to this episode where I lament local restaurant culture and the recent rash of motorized scooters invading the streets of Charm City.

Do you agree with my opinions on Lime Scooters or local restaurants, let me know at lordlee@mtrthenetwork.com 

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Crown City Cooking 4 | Check the Label

Hot, Fresh and Ready!

The Crown City Cook and the legendary Rob Lee are back with an all new episode full of the good kind of cholesterol. At the top of the show, Dann breaks the silence on the truth behind Juicy Juice and Rob learns a thing or two about food allergies. What would you do for the last baby back rib? Hopefully not stab your sibling. Pizza Hut joins forces with Cinnabon, Papaya King is looking to expand and Washington State wants to ban all medicinal gummy candies!

 

 

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Crown City Cooking 2 | Smoked Deception

The latest episode of podcast, Crown City Cook is finally here for your listening pleasure!

It’s two of the greatest foodcast ever! Prepare for discussions about Joey Chestnut, Anthony Bourdain, rare blue lobsters, inferno drinks and sausage preferences. You won’t believe what’s being done in a restaurant in Manhattan, something so vial it would make you flip the dining room table. Spoiler alert: white people are to blame again in an all new round of That’s Not A Substitute. All this and Vincent Price.

Shout outs to local flavors Diablo Doughnuts, Clark Burger and Lib’s Grill!

 

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Crown City Cooking | Chicken in Mushroom Gravy

Another budget meal staple!

My father had an arsenal of chicken recipes that would impress any top tier chef. But that never mattered to my mother. Her all time favorite was chicken in mushroom gravy, which my dad happily made whenever she would request it. Generally, this recipe is for a large family or one guy who has way too much chicken on his hands. I have modified the recipe to make a small batch of this wonderful stuff.

 

Ingredients

  1. Four pieces of chicken with skin (dealer’s choice, i prefer thighs and drumsticks)
  2. Three small cans of creme of mushroom soup
  3. Chicken stock (optional)
  4. 1 package of button mushrooms
  5. 1 package of minute rice (optional, white rice was always my mom’s favorite side to eat with CMG. Something we still do to this day)

Instructions

  1. Add the three cans of creme of mushroom and half a cup of chicken stock to a pot. You can use a half cup of water if you prefer or if chicken stock isn’t readily available, the stock itself helps by adding extra flavor but you wont lose any of that overall if you decide to use water. Stir occasionally over high heat and bring to a boil.
  2. While the gravy heats up, take your raw chicken and give it a wash under cold water, pat dry with paper towels. Set aside.
  3. Take your packet of mushrooms, wash and pat dry before slicing. I prefer slicing my mushrooms to create the illusion of more mushrooms but you can treat them however you like. Quarter them, half them, rip the stem out and only use the bulb… the choice is yours! Set aside.
  4. Once the gravy is boiling, add the chicken and mushrooms and give a slow stir, making sure the chicken is completely covered by the hot gravy.
  5. Set the stove to low heat and stick a cover on the pot. Check occasionally to make sure the gravy isn’t simmering over the lid. You also want to make sure to stir slowly when checking the pot, this will help keep the skin intact.
  6. Let simmer on the stove for 1 hour and 45 minutes to 2 hours. The longer the better, this will ensure your chicken is fully cooked and super tender to the point it falls off the bone.
  7. Serve over white rice or whatever side you feel goes best with chicken in mushroom gravy. Enjoy!

Here’s a quick photo of my last batch. Though the chicken isn’t the prettiest bird on the block it was still incredibly savory and tender the whole way through. Make sure to share your photos with us if you should try this recipe at home!

Chicken in Mushroom Gravy w/ white rice

-CCC

 

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