Touring Italy, eating pasta…. Old story; new recipe
I was installing a computerized ordering system in the old Nankin, downtown Minneapolis. (It's no longer there, so I can name names….)
This was a classic Chinese restaurant: high vaulted ceilings; the walls a vivid red with gold trim; pagodas, gold lions, and dragons lurking everywhere. There was a balcony at one end with a wide staircase, wood banisters and railings.
And, at this time it was owned by a group of Jewish guys which I (and they) thought rather hilarious – much longer story.
I spent a lot of time there, just being 'on call' so I was given the cook's tour. Underneath the restaurant was a cavernous maze of store rooms and prep rooms that covered at least a city block… much larger than the restaurant. There were rooms for growing mushrooms and rooms for chopping celery; rooms for cooking rice and rooms for butchering chickens. It was a dark, dank and scary place.
The restaurant sat well over 100 people and during the lunch hour, tables were 'turned' every 20 minutes, with 4 – 5 seatings per table. It was busier at night, well past the usual Minneapolis closing time of 10:00pm. There was a bar on one side that was equally popular.
In the kitchen was one long wall filled with huge woks over open flames; each with it's own cook.
There was a head chef overseeing all.
It was at best controlled chaos with everyone shouting in English and Chinese; food being slammed on counters, flipped out of the woks; plates and people everywhere…. Also a scary place.
The system I installed had terminals at all of the server stations where orders were entered. The orders were printed out at the appropriate station in the kitchen. ( I know, they're everywhere now, but this was one of the first) The servers' union didn't like the idea of "all this computer stuff". Some of the people were convinced that the Nankin owners were trying to become more efficient (huh?) and, perhaps, eliminate some staff.
About 4 days into the installation, everything seemed to be going smoothly.
One of the owners and I stepped into the kitchen.
The head chef took one look at us, grabbed his cleaver and started running.
He ignored Joel; only had eyes for me; very scary, glassy eyes. I took off, wrongly thinking Joel would stop him.
He didn't. (Surely he wasn't standing there laughing….)
I ran through the restaurant, weaving between the tables; up and around the balcony; through the bar, shoving customers out of my way; back through the restaurant and, finally, out into the parking lot.
Right on my heels me was this angry, crazy guy waving his cleaver and cursing at me in Chinese.
Finally some of the staff realized that, just maybe, I could use some help, and tackled him.
Two of the servers had decided to sabotage the new system.
The most expensive item on the menu was Lobster Lo Mein. Every 15 minutes, one of them ordered it.
By the time we had, innocently, walked into the kitchen there were 9 Lobster Lo Mein's sitting on the counter which no server would acknowledge.
The chef's costs were going to hell in a hand basket and it HAD to be the computer's fault; therefore, my fault because it was my computer.
I've always had great respect for cleavers.
And I still love Chinese food.
I miss the Nankin….
And Chinese Chicken Wings…. Really miss those.
This will do, however….
1 cut up chicken – or your favorite chicken parts, however you can buy them.
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1 cup (or more) Barbecue sauce
Wash chicken and pat dry with paper towels. Sprinkle with salt, pepper and paprika. Put on barbecue grill on indirect heat and close cover. Check periodically – if any pieces flare up just move around a bit. An instant-read or remote read meat thermometer is a great help.
After about 30 minutes start basting with barbecue sauce (if you do it earlier the sauce may burn). I always put 2/3's of the sauce in a separate small bowl to be used for dipping at the table before mon mari starts the basting. Chicken will be done at 170F or when it is no longer pink and the juices run clear when pierced with a knife. Try not to cook it too long or it will be dry – and remember that the breast will be done before the thigh. It should take about 45 minutes over indirect heat but can be up to an hour, depending on heat. Remove and serve with sauce on the side.
1/2 cup ketchup
3/4 cup tomato sauce (1 small can – you don't have to be too precise here)
2 tbs cider vinegar
2 tbs molasses
1 tbs Worcestershire sauce
2 tsp dry mustard
2 tsp dried oregano
1 tsp garlic powder
Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently. Simmer 10 – 15 minutes, remove from heat and use when needed. Sauce will keep for a week in the refrigerator.
I love this barbecue sauce… but spice it up with hot sauce if you like more heat.
In addition to this, for the week of May 20 we have Teriyaki Swordfish, Avocado, Feta and Tomato Salad, Pesto Pasta Salad with Grilled Chicken, Healthier Taco Salad, Rice Pilaf….
Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods, now with more options:
- Complete menu, all recipes and shopping list for 7 dinners, main course and sides, including 2 with first courses
- Complete menu, all recipes and shopping list for 6 dinners, main course and sides
Join now and try it free for a week!
Don't need complete dinners? Try the Main Course Menu Mailer option: 6 new main courses every week – with suggestions for side dishes.