Kathryn prepares a “Midwest” kind of international cuisine show on today’s Chef You and I show. First Kathryn prepares “City Chicken,” which is actually cubed pork and veal on skewers. This was a childhood favorite prepared healthier. In addition, she makes a mashed potato side dish with gravy.
Next, Kathryn prepares an award-winning Bob Casey’s Irish Soda Bread created by a dear friend of author Don Greco. The two boys grew up together, and this recipe brings Don fond memories his childhood friend, Bob.
Kathryn also prepares a Mexican Street Corn Salad recipe inspired by her friend Marty Schultes, and she rounds up the meal with a simple dessert of pound cake with berries.
Chef Kathryn Raaker City Chicken
- 1 lbs pork sirloin cubed (with skewers)
- ¼ cup all-purpose flour with salt and pepper to taste
- 2 eggs beaten with one tablespoon water
- 3 tbsp olive oil
- Corn Huskers Gourmet Duck Fat Spray
- ½ cup breadcrumbs (regular unseasoned)
- ½ cup chicken stock
- 1/4 cup Lemon Cello (optional)
- 1 can/pack gravy mushroom or pork, heated
- ¼ tsp smoked paprika
- Preheat your oven at 325° F and coat a 9 X 13 baking pan with cooking spray. If you are only cooking four kebabs, you can use a smaller dish.
- Prepare your breading area with the seasoned flour, the egg wash, and the breadcrumbs separately. Add the smoked paprika optionally to the breadcrumbs mix. Pass four meat cubes onto each skewer and dust with the flour, shaking off any excess. Coat each skewer in the egg wash, then toss in the breadcrumbs. Heat 1 tbsp of oil in a skillet over medium to high heat. Brown the pork on each side (it doesn’t have to be cooked all the way through).
- Once you brown the pork, place in a prepared baking dish, leaving a bit of distance between each skewer. Add the chicken broth to the bottom of the pan and close tightly with the foil. Bake at 325° F for 1 ½-2 hours or until you can pull the pork with a fork. Serve with gravy on the side.
Bob Casey's Irish Soda Bread
- 3 cups AP Flour sifted
- 1 cup Sugar
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 1 tsp of Baking soda
- 1½ cups Raisins and/or Currants Presoak in water, Brandy, cognac, etc. for about 20 minutes.
- 2 Eggs beaten
- 1¾ to 2 cups Buttermilk
- 2 Tbsp butter melted
- Sift dry ingredients: flour, sugar, baking powder, salt, and baking soda together in a large bowl. [Drain the pre-soaked raisins in a colander]. The,n add the drained, pre-soaked raisins to the dry ingredients before adding the rest of the wet ingredients. Stir raisins into the dry mixture.
- Then combine eggs, buttermilk, and shortening in a small bowl. Add liquid mixture to the dry ingredients. Mix only until all the flour is moistened. Turn batter into buttered loaf or bundt pan.
- Bake at 350° for 1 hour (or until the bread is browned to your liking).