Chicken Rochambeau:
This Louisiana Creole dish is half a chicken (breast, leg, and thigh), which is boned and not skinned. It is grilled, then served as a layered dish – first a slice of baked ham, then the brown Rochambeau sauce (chicken stock and brown sugar), then the chicken is covered with a Brnaise sauce. Antoine’s restaurant in New Orleans, Louisiana is famous for this chicken dish.
Chicken Tetrazzini:
Said to have been named for the Italian opera singer Luisa Tetrazzini (1871-1941) called “The Florentine Nightingale.” She was extremely popular in the United States and was a star of the San Francisco Opera. She also was a long-time resident of San Francisco. It was a culinary tradition to name new dishes after personalities of the day, and Chefs of the 19th century used to flatter great prima donnas like Luisa Tetrazzini, making them the inspiration and then naming dishes for them.
Cornell Chicken Barbecue Sauce:
This recipe is by Dr. Robert C. Baker (1921-2006), a former Cornell University poultry science and food science professor who helped develop chicken nuggets, turkey ham, and poultry hot dogs. In approximately 1946, Baker researched and developed innovative ways to use poultry. This Cornell Chicken Barbecue Sauce was not appreciated when he joined the Cornell faculty with a mandate to promote New York state’s poultry industry. This recipe is considered a central New York state regional food and if often referred to as “State Fair Chicken.”
.png)
