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Chicken

Road Trippin’: Doing the Funky Chicken

May 28, 2012 by robertforto Leave a Comment

One of the quirkiest communities in the eastern Interior of Alaska is the village of Chicken. Located at about mile 66 of the Taylor Highway and is comprised of downtown Chicken, the Original Chicken Gold Camp/Chicken Creek Outpost and the Goldpanner.

Chicken got its name in 1902 when it was incorporated officially. Rumor has it that the residents wanted to call it Ptarmigan, because that was the wild bird of choice for local prospectors in search for gold. But when it came time to officially name the town no one could spell ptarmigan, so they settled on Chicken.

With only about 30 year-round residents and a deluge of tourists from the Lower 48, this little town near the Canadian border is very unique. There is little electricity for public use, few phones, little plumbing, and mail arrives only twice a week by bush plane, but with the lack of amenities this little hamlet makes up in eclectic charm.

For visitors, there are several several gift shops, cafes and even a bar. Be sure to check out the Chicken Gold Camp, the most complete dredge open to the public in Alaska.

If you are in Chicken in June (8th and 9th this year) you have to check out Chickenstock. Billed as the “Top of the World Music Festival” with an emphasis on bluegrass and jam sessions.

To get to Chicken you turn left on the Taylor Highway 12 miles east of Tok and head up the highway for more than an hour. There will be plenty of tour buses ferrying tourists to point north–Eagle, Boundary and Dawson City, Yukon so be carful.

It was a beautiful drive. It rained at times but that is okay. It can be expected in Alaska in the summer. Along the way I stopped at Mount Fairplay, and the Mosquito Fork bridge and got out and stretched my legs. Did you know that the largest caribou herd in North America traverses the Taylor Highway every fall on their great migration south?

Date of visit: May 27, 2012

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Filed Under: Alaska, Daily Post, Road Trippin Tagged With: alaska, Chicken, Cook, Dawson City, Eagle, Taylor Highway, Top, Yukon

Recipe Rants: Chicken and chorizo tostadas

August 8, 2011 by robertforto 4 Comments

Last night my son, Tyler and I christened the new grill. We had been using one of those little Weber charcoal models for months now. We found a grill on sale at Lowe’s and grabbed one.

Tonight we made Chicken and chorizo tostadas

The recipe comes from a book that my wife, Michele bought for me, Real Simple. Dinner Tonight: Done! I modified it a bit for the ingredients that I could find at the local Carr’s grocery store in Wasilla, Alaska.

Chicken and chorizo tostadas

Ingredients

1 Tablespoon Olive Oil

4 small chicken cutlets (about 3/4 pound total)

Kosher salt and pepper

6 small corn tortillas

4 ounces cured chorizo, thinly sliced. I could not find the cured chorizo so I fried up the sausage

8 ounces Cheddar, grated (2 cups)

1/4 cup fresh cilantro leaves. I could not find fresh cilantro up here

1/4 cup sour cream

Preparation

We used our grill to make these but the recipe calls for a broiler. We do not have a broiler on our stove.

  • Heat broiler. Heat the oil in a large skillet over medium high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and cooked through. 2 to 3 minutes per side. Cut into strips.
  • Place the tortillas on a broiler proof rimmed baking sheet and broil until crisp, about 1 minute. Dividing evenly, top with chicken, chorizo, and Cheddar. Broil until the cheese melts. Sprinkle with the cilantro and serve with the sour cream.
They tasted great!
Give them a try and let me know what you think.
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Filed Under: Alaska, Daily Post, Recipe Rants Tagged With: Chicken, Chorizo, cooking, postaday2011, recipe rants, robert forto, Top, Tortilla

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