Restaurant Recipe Reviews

My grandmother and mother loved cooking and they were the best in their field. I think you already knew that, huh? Our grandmother lives just three hours away from ours. We frequently visit her. She knew what we liked and she would cook it for us whenever we were at her house for gatherings. Grandma named her recipe City Chicken. I am imparting this to all for the reason that this blessing of talent and food is worthy of praise and also for you to have the pleasure of savoring the meal from the best cook.

Sunday lunches had been our favorite because that’s the time when we have Grandma’s City Chicken. Every morning on Sundays, the appetizing smell of Grandma’s cooking used to make us get up early, eager to have a taste on what was specially prepared for us. We knew that grandmother loved us so much with the way that she cooked for us, giving her all just so that we can have the best. All the time we knew whenever Grandma’s cooking, it’s even more special for the reason that it’s always been our most loved City Chicken! Those who were not assigned in the kitchen, especially us kids, stayed out in the garden and played with our other relatives as our grandma was busy having our meal ready.

As soon as Granny bellowed from the kitchen door that our meal is served, my cousins and I would run off to the dining area at once. As we gathered around the table, all relatives coming together to enjoy the food, friendship and conversation, we knew we were in for a treat. All the food was placed on a metal table that looked old enough to be from the 1950′s or 60′s. We had our favorite City Chicken and the rest were macaroni and cheese, little new potatoes and snow peas in a cream sauce, homemade bread, salad and mashed potatoes. And in the midst of all that food, there was the love and bond of family. We did not mind that we ate on a table covered with a washed out cloth, and that the designs on our plates, utensils and glasses clashed. There was an abundance of food, laughs and love.

Every ounce of energy and heart poured into cooking this City Chicken recipe is invaluable! We had the beef meat, pork meat and veal. All were of the same quantity and cut into cubes, then later were run through a wooden skewer in alternating positions. A dash of salt and pepper added zest on each skewer of meat, then dunked in an egg-milk mix and removed, placed on a plate of crushed crackers, rolled until all the areas are covered and then cooked on a hot frying pan until it becomes faintly brown. Then all the meat skewers were stacked in a covered roaster and put in the oven until it was so tender, the meat just fell off the sticks. Soon after, when the electric roaster oven came into the market, she also had one and cooked her City Chicken there and it still turned out the same, mouth-watering. Oh, I forgot to mention her macaroni and cheese. I know now that her macaroni and choose was not the most favored among nutritionists, but it still was the best macaroni and cheese there was. Well, in comparison to her City Chicken, this was number two to tastiness. Grandma made her macaroni and cheese with cream, hoop cheese as they called it (nothing else but this kind of cheese), small amounts of bacon grease all combined and added more cheese on the top. It would get a little brown and crunchy along the edges and that was absolutely my favorite part!

Conventional oven or roaster oven, either way after it is taken out of the oven, this meal still tastes the same even though cooking it consumes a lot of time. With my Grandma’s recipe however, it was different because she added a little something to it. It is that special something only a grandmother has in her hands and in her heart that is expressed through her cooking. Grandma had plenty of it.

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