(This story was published today in the News & Observer’s food blog, Mouthful. I was a guest blogger while Andrea Weigl is on vacation.)
As I previously wrote, we in the Triangle are fortunate to have so many great chefs and cookbook writers, and one of my favorite collection of recipes comes from my good friend, Bill Smith, chef of Chapel Hill’s iconic restaurant, Crook’s Corner. I remember first meeting Smith about four years ago, and I was foolish enough to ask him if he thought Crook’s had become a Bill Neal museum. He was not at all offended, and he responded by saying that a large part of Bill Neal will always be with Crook’s, but that the restaurant is mostly his.
And it is.
Smith’s emphasis is on simplicity, using great ingredients, and one of his creations has become a Sunday staple in our house. It’s a basic roast chicken that is slathered with Jalapeño Tabasco Sauce, also known as “Green Tabasco.” The resulting bird and its fantastic sauce are only slightly spicy, but full of flavor. The chicken can be eaten hot, but it’s also great cold the next day. I particularly enjoy slicing the chicken for sandwiches, as with some fresh mayonnaise, it’s a combination that can’t be beat. One of these days I’m going to use the leftover chicken and sauce for an open-faced hot chicken sandwich. That might just be illegally good. {Recipe after the jump.} Read the rest of this entry »
Posted by Varmint 
