Kenmore Greatest Generation of Grilling Cook-Off entry by Ed Kowalski, Ohio State Fair
Oct 18,1941: my grandpa took my grandma as his bride. America was just coming out of the Depression & soon would find itself thrown into WWII. Brave men (incl Grandpa) were drafted into the military, leaving their wives at home to tend to their homes & feed their children. Recipes were often written on scrap paper or index cards. One such recipe was City Chicken. At a time when chicken was not readily available cubes of pork, veal, or beef on skewers were used to crudely resemble a chicken drumstick. As the war ended the recipe stayed in the index card "cookbooks" of many a home & like so many mothers, Grandma continued to feed city chicken to her family & the recipe was passed down from mother to daughter. My own mother carried on the tradition & often served the dish to her family. A favorite meal in our house, it remains to this day the meal for which I most remember her. Today my wife continues to make city chicken as a regular meal & nobody ever complains or leaves leftovers.
preparation
preparation time
0 mins
cook time
85
servings
6
calories
579
ingredients
0.75 cup kosher salt
0.75 cup sugar
1 cup boiling water
1 cold water
2.5 pounds pork loin
6 tablespoons unsalted butter melted
3 tablespoons light brown sugar
0.5 cup ketchup
0.75 teaspoons bhut jolokia (ghost pepper) powder
1 cup peach preserves
1 tablespoons vanilla extract
1 teaspoons vanilla extract
6 strips thick-cut bacon cut into 1" squares
1 bunch scallions
12 skewers
directions
1.
Dissolve the salt and sugar in the boiling water, & then add to the cold water. Add the raw pork, cover, refrigerate & allow soaking for 12-24 hours.
2.
Remove pork from brine & rinse twice in cold water, & then pat dry with paper towels. Cut into 1" cubes & set aside.
3.
In a small saucepan over medium-low heat, bring butter, brown sugar, ketchup, Bhut Jolokia, salt, preserves, and vanilla extract to a boil until dissolved and well-mixed, about 10 minutes, stirring constantly.
4.
Reduce heat to low and simmer up to 1 hour to thicken.
5.
Prepare skewers: if you are using metal skewers, lightly oil with vegetable or canola oil. If you are using wooden skewers, soak them in water for 1 hour.
6.
Preheat grill for high heat and lightly oil the grate.
7.
Alternate pork loin cubes with bacon squares on skewers and brush pork loin with Ghost Pepper sauce. Place on the prepared grill, turning and brushing with the Ghost Pepper sauce frequently, for 10-12 minutes.
8.
Place scallions on grill and char slightly. Remove and slice thinly, scatter over skewers.
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