Rebecca and Jim emailed out of the blue and offered to test cook something for me. They both work at the awesomely named Choccywoccydoodah in Brighton and found the Silver Screen Suppers blog as they are Columbo fans and were looking for recipes. Brilliant.
I’ve never been to Choccywoccydoodah but I am putting it on my to-do list as it looks absolutely amazing. They make cakes like this…
Here’s a link to their website, which if you like chocolate and amazeballs cakes, you are going to LOVE… Choccywoccydoodah
– and here’s their Facebook page
– but beware, images of molten chocolate play immediately you click on the link – haha! You’ll be headed off to wherever you keep your secret stash of chocolate as soon as you see some of what goes on at Choccywoccydoodah…
So, Rebecca and Jim were game to make Jack’s slightly weird City Chicken, and what a great job they did of it. Here’s a shot of their drumstick-esque City Chicken
…and here is a happy throng chowing down on these meaty delights!
Rebecca, Jim and their daughter Connie shared Jack’s chicken dish with family and friends and it was much enjoyed. Here’s some feedback:
Ann- “loved the coating, really, really nice.”
Hugh-“super tasty! Less meat would be better.”
Rebecca-“very meaty! Old school meaty dinner.”
Connie (daughter)” I enjoyed making it, it was very simple which was nice.
Jim-“pleasing to make & tasty. Doesn’t need the beef & would go well with a number of sauces e.g. Jerk, BBQ etc.”
This recipe will be in the Cooking With Columbo cookbook
to accompany the episode where Jack Cassidy plays awesome but naughty magician, The Great Santini.
I loved Jim and Rebecca’s final comment, “We watch Columbo all the time, we’ve definitely seen the episode many times!!!”
Thanks so much for testing this recipe for me Rebecca, Jim and Connie! Some of your feedback will definitely be in the book. Oh, and love your blue plate – I have those too!
Jack Cassidy’s City Chicken (with due credit to wife Shirley Jones)
1 lb veal
1 lb beef, lean
1 lb pork loin
1 teaspoon salt
Freshly ground pepper
1 egg, beaten
1.5 teaspoons milk or water
1/2 cup fine breadcrumbs (or cracker crumbs)
1/4 cup sweet butter (or margarine)
1 tablespoon minced onion
Few tablespoons of water or beef broth
Cut meat into 1.5 inch cubes. Sprinkle with salt and freshly ground pepper. Arrange beef, veal and pork on 6 skewers. Press pieces of meat closely together, forming the shape of a drumstick.
Dip sticks into mixture of beaten egg and milk (or water); then roll in bread crumbs (or cracker crumbs). Brown drumsticks on all sides in melted butter (or margarine); remove to baking dish. Lightly saute minced onion in pan drippings. Add water (or beef broth) to cleanse skillet / frying pan. Pour over drumsticks in baking dish.
Cover, place in preheated 325 degrees F oven, 160 degrees C, until meat is tender (about 1 hour).
Serve with baked potatoes and broccoli with butter sauce.