Historical September 1983 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.
(This is the first in a series of articles on cooking and recipes which will be written by neighborhood men.
If anyone would like to volunteer to write, please contact Katie Kurtz, 727-6377. Paul Kurtz, our first chef, lives on the 6000 block of Washington and has recently opened his own insurance agency with Safeco Insurance Company.) One of the many benefits (?) of being the editor’s husband is a chance to be guinea pig for a new column, which is like being asked to give your first speech in front of a room-full of Harvard Ph.D.’s.
Now that you are all thinking, “He’s going to do it, he’s going to give away his chocolate chip cookie recipe.” Forget it!
I have something better.
Besides, I haven’t had that recipe copyrighted as yet.
The following recipe will replace the ho-hum red barbecued chicken.
It won’t change the course of history, but is quite easy. You’ll have to pay attention as ingredients will appear all over the page. First ingredient is plenty of Bud, wine, whiskey, or whatever tickles your fancy.
This has nothing to do with the recipe, but does make the kitchen livable.
We will now embark on the creation of the marinade for this concoction.
In a jar place ½-cup lemon juice (not from a bottle, must be hand-squeezed tenderly from actual ripe lemons—about four—taking care to get the juice in the jar, not in your eye). Add to this ½-cup of vegetable oil and 1 teaspoon garlic salt, 1 teaspoon oregano and ¼-teaspoon pepper. Shake very well (with lid on!). You will now pour this herbal hoopla over 3½ pounds of your favorite chicken parts, preferably without the feathers.
A nice baking pan will be adequate. Allow this to refrigerate for 6 hours or overnight taking care to turn the parts after the two – o’clock feeding.
Now you are ready to grill or broil the bird’s parts, taking care to continually baste with the marinade.
A moderately hot fire is best.
One note of caution is to make sure you have plenty on hand as this chicken recipe normally feeds 4 to 6 but it will pamper even the most rigid of palates and seconds are in order. Corn on the cob and ratatouille (a later column) are great additions to the menu. Good luck and good eating!
Original photograph caption
Paul Kurtz, first contributor to “Macho Menus.” Photo by King Schoenfeld. The Paper, September 1983, page 3.
Originally published in The Paper, September 1983.
Read this article in the original newspaper issue.
Original source: SD_Times1983_09.pdf, printed page(s) 3; PDF page(s) 3.
