I’ll Make My Famous… Roast Chicken with Honey and Mustard

The handing down of recipes from generation to generation is one of my favorite aspects of cooking.  Many of my specialties are actually my mom’s specialties, which she taught me to make; some of those are her mom’s.  My dad taught me to make the poached egg dish that he used to seduce my mom back in the day.  I’m still trying to figure out the mysteries of my aunt’s sambusek, which are like savory doughnuts stuffed with beef and pine nuts.

What immediately drew me to Richard’s chicken recipe was that element of oral tradition. Originally sourced from his mom, the recipe’s ever been written down, just made and re-made for 20 years, including a night a couple of weeks ago. The Portable Chef was there.

I’ve known Richard since we went to school again as kids, and there was much to banter about. Good times, and good eating.

Music: “Cornucopacabana in F,” mixed by DJ Jumbotron.  Contains samples from:
-Lalo Schifrin, “Affair in Madrid”
-Amy Winehouse, “Amy Amy Amy”
-RJD2, “Ghostwriter”
-Blenders Ltd., “When Ya Git Through With It”
-The Honey Drippers, “Impeach the President”

Xanthe’s Savory Bread Pudding

Into the oven with you

Today marks the debut of a new type of column, a little something I like to call I’ll Make My Famous…

Every month, I’ll go into somebody’s kitchen and help them prepare their trademark dish - an old family recipe, something they invented themselves, or something they found in a cookbook a long time ago and made it their own.
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