The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort.
I make this dish often because everyone likes it, even my pickiest eater. I tell my kids that Cowboy Chow is what cowboys eat while out on the range (wink).
This is a recipe I made up by taking a few things from a couple different recipes to fit into our own tastes. I used a marinade on the chicken that is half western dressing amp; half italian dressing that our butcher store here at home makes...it is wonderful and a pink color...then just grill them up and slice onto your salad. You can use any marinated chicken breasts that fit your families tastes.
Forget boring...this meatloaf will make your taste buds sing thanks to the A.1. Sauce. You'll be planning sandwiches from the leftovers while you're still eating it hot.
