Chicken Ranch

You Know What I'm Talkin' Bout!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

"Rumor spreadin' round in that Texas town 'bout that shack outside La Grange"!

Way back in 1905, Miss "Jessie" set up shop, just outside La Grange, in a typical whitewashed Texas farmhouse with a side building that held chickens; looking a lot more like a "chicken ranch" than a brothel.

She always maintained a good relationship with the local law enforcement and her clientele consisted of primarily politicians and lawmen. During the depression she charged the price of "one chicken" per customer. The number of chickens exploded and soon they became known as the "Chicken Ranch".

"And I hear it's tight most every night, but now... I might be mistaken... hmm, hmm, hmm!"

In 1973 Houston news reporter Marvin Zindler exposed the brothel, along with the local politicians and lawmen that were frequent customers. The "Chicken Ranch" was soon closed for good. 

So, here's to you Miss Jessie. Today we're serving up a big-ol platter of chicken nachos, a little whiskey and some bawdy Texas blues about partying at "the ranch". 

"I hear it's fine, if you got the time!" 

The pots are on!

The Plate...

Chicken Nachos Grande

Quick, easy and tasty... You know you want 'em.  I love nachos, especially when you just keep piling it on. This is a great recipe that you can spice up or simmer down. This ones got a little kick because I mean, come on, you gotta use fresh peppers. Jalapeños out of a jar just don't cut it. 

What you need...    

4 boneless/skinless chicken breasts
1/2 cup beer
2 tbsp taco seasoning
2 tbsp chili powder
2 tbsp smoked paprika
1/4 cup olive oil
8 oz tomato sauce
2 tbsp hot sauce
2 large jalapeños / chopped
1 large bag of chips
2 cups grated Cheddar cheese
1 cup grated Pepper-Jack cheese
1/4 cup chopped black olives
3 tomatoes / chopped
3 green onions / chopped 1/4 cup sour cream

What you do...

Preheat your oven to 350 degrees. 

Drizzle a little olive oil on the chicken breast.

Mix taco seasoning, chili powder and paprika together and sprinkle all over the chicken.

Heat a little olive oil in a pan over medium heat.

Add the chicken and sauce on both sides until browned (about 5 min per side).

Remove the chicken and set aside.

Add the beer to the pan to deglaze, then add the tomato sauce and hot sauce.

Shred the chicken with 2 forks and return to the pan.

Simmer on low for about 5 minutes to reduce the liquid.

Now, lay out the tortilla chips on an oven proof platter or a baking dish.

Sprinkle a layer of the cheese and chicken, then more chips and cheese until you build a small pyramid. 

Add a little more cheese to the top and put in the oven about 5 minutes (just enough to melt the cheese).

Pull out of the oven and layer on the jalapeños, black olives, tomatoes and green onions.

Top with sour cream, stand back and watch them disappear. 

The Playlist...

Chicken Ranch

Raucous traditional boogie rhythm & blues... that's what I'm talking about. 

Back in 1973 that little ol' band from Texas wrote a song about the "best little whorehouse in Texas". Although it never became a number 1 hit, "La Grange" became a huge party anthem. 

Just like the "world's oldest profession", the boogie rhythm and blues has been around for a long long time. My all time favorite is the king, Mr. John Lee Hooker. I really think that one of the best blues songs of all time is "Boom Boom". Check out Big Head Todd's cover with John Lee starting off with the lead vocal. 

Another favorite Texas guitar slinger is Jim Suhler. Check out "Down and Out in Texas", a live cut with Alan Haynes live at the Blue Cat. There is some pretty mean guitar playing here. 

Grab you a glass of "Big Tex" and crank it up!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Big Tex 

What you need...

1 1/2 oz bourbon

1/2 oz grapefruit juice

1 tsp simple syrup

2 basil leaves

1 slice grapefruit

1 cherry frozen

What you do...

Muddle basil with simple syrup and ice in a cocktail glass.

Pour in bourbon, grapefruit juice and stir.

Add 1 slice grapefruit and cherry.

Have Mercy!

A Haw, Haw Haw, Haw!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!