Country Captain Chicken:
A curried chicken dish. The chicken is browned and then stewed in a sauce of tomatoes, onion, garlic, and curry powder. At the end, golden raisins are added. The dish is served over rice sprinkled with toasted almonds. As with all chicken recipes in the South, Country Captain Chicken varies with the cook. Some recipes call for a long cooking time and other use quick-cooking chicken breasts. One thing is always certain about this dish; it is perfumed and slightly spiced with curry.
This delicious dish, known throughout Georgia, dates to the early 1800s. It is thought that this dish was brought to Georgia by a British sea captain who had been stationed in Bengali, India and shared the recipe with some friends in the port city of Savannah, Georgia. Savannah was then a major shipping port for the spice trade. The dish was named for the officers in India called “Country Captains.”
General Tso’s Chicken:
Fried boneless dark-meat chicken, served with vegetables and whole dried red peppers in a sweet-spicy sauce. It’s not authentically Chinese, but it’s nevertheless one of the most popular dishes at Chinese restaurants.
This dish is thought to have been the invention of Taiwanese immigrants to the United States in the 1970s and was named after he Chinese General Zou Zong-Tang (1812-1885). He was responsible for suppressing Muslim uprisings. His name was used to frighten Muslim children for centuries after his death.
Turducken:
It is a 15- to 16-pound deboned turkey (except for wing bones and drumsticks), a fully hand de-boned duck, and a fully hand de-boned chicken, all rolled into one and stuffed with lots of delicious stuffing (three (3) kinds of stuffing are layered between the three (3) kinds of meat). This regional delight has become one of the latest food fads. From the outside it looks like a turkey, but when you cut through it, you see a series of rings making up the three (3) birds and three (2) stuffing.
One possible origin dates back a bit and says the turducken is somewhat derived from the galantine (an 18th century French blend of a de-boned bird stuffed with a mixture of finely ground veal, poultry, fish, vegetables, or fruit with bread crumbs and seasonings). Since Cajun people originated from French Canada, it could be assumed that the recipe came with them and morphed into today’s version.
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