By Laura Tucker-DeVries
“First we eat, then we do everything else”
When you think of Pittsburgh, you may think of the Steelers football team or perhaps the unusual, yet delicious Primanti sandwiches.
Let’s talk about that sandwich for a moment. It is built between 2 slices of thick Italian bread, your choice of meat, provolone cheese, sliced tomatoes, an oil and vinegar based fresh coleslaw, and fresh cut French fries—RIGHT ON THE SANDWICH!! Anybody up for a trip to the City of Bridges?
But I digress. It was also in Pittsburgh, around 1908 that “mock chicken” was introduced. It’s first cousin, City Chicken came a little later, having been discussed in newspapers and cookbooks just prior to and during the Great Depression era, it was basically pork and veal cubes on a stick, then baked or fried.
Well, fast forward to the ’60s and the first time I was introduced to City Chicken. Prepared by my dad, Ralph Cummings, it tasted like a breaded pork chop, but so much better! Our family recipe calls for strictly pork butt, and trust me when I say it is the very best!
Here’s the recipe:
5 lbs. pork butt (cubed)
2 eggs, lightly beaten
1-1/2 c. unseasoned bread crumbs
Garlic powder (to taste)
salt & pepper
wooden skewers (ask for at meat counter)
Thread meat onto skewers, leaving approximately 2 inches at the bottom as the “handle”. Dip sticks of meat into beaten egg, then into the breadcrumbs seasoned with the salt, pepper and garlic powder. Brown in canola oil and arrange in roasting pan. Cover and roast in 350* degree oven. After the first 20 minutes, add enough water to cover ½” inch in the bottom of the roaster. Check periodically to maintain that water in the bottom while cooking. Bake for 11/2 to 2 hours. Makes approximately 32 City Chicken.
UNTIL NEXT TIME, REMEMBER… “ONE CANNOT THINK WELL, LOVE WELL, SLEEP WELL, IF ONE HAS NOT DINED WELL.”
