A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

Recent entries:
“Running is like coffee, I’m much nicer after I’ve had one” (4/28)
“My neighbors listen to good music, whether they like it or not” (4/28)
“Why do Mexicans never cross the border in groups of three?"/"Because a sign says ‘No Trespassing.‘“ (4/28)
“What kind of magic does a vegan wizard use?"/"Soycery.” (4/28)
“Running is like coffee, I’m much nicer after I’ve had one” (4/27)
More new entries...

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z


Entry from November 30, 2006
Chicken Fajitas

Fajitas are skirt steaks. Many people have insisted that there is no such thing as a “chicken fajita,” but the term continues to be widely used.


The Tex-Mex Cookbook
by Robb Walsh
New York: Broadway Books
2004
Pg. 221:
“CHICKEN FAJITAS”
For years, Tejanos argued that shrimp fajitas and chicken fajitas, which might be translated as “shrimp skirts” and “chicken girdles,” were completely meaningless terms. But no one paid much attention to the finer points of Spanish translation. Eventually, even Sonny Falcon gave up. In his short-lived restaurant in Austin, the Fajita King started serving chicken fajitas too. “It killed me to do it, but I got tired of trying to explain it to everybody,” Falcon conceded.

Google Books
Life’s Little Annoyances: True Tales of People Who Just Can’t Take It Anymore
by Ian Urbina
New York: Times Books
2005
Pg. 29:
“Chicken fajitas” hardly seems like a contentious term to most. But Rose McGraff says that her late husband used to rant regularly about the name. “I ain’t eating any goldang chicken fajitas. There ain’t no such thang,” he would say. “Fajitas are charcoal grilled flank steak. I know chickens inside and out, and they ain’t got no flanks on ‘em anywheres.” Having raised show chickens in southern Oklahoma for fifteen years, Mr. McGraff probably knew what he was talking about.

Google Books
Dr. BBQ’s “Barbecue All Year Long!” Cookbook
by Ray Lampe
New York: St. Martin’s Griffin
2006
Pg. 90:
No-Foul Chicken Fajitas with Grilled Onion Guacamole
People say there’s no such thing as chicken fajitas because fajitas can only be made with skirt steak. Here’s proof that they’re wrong.

Cooks.com
CHICKEN FAJITAS
4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas

Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.

These fajitas are really easy to make and a little different because they’re sweet and spicy.
Submitted by: Karaline

22 May 1985, Syracuse (NY) Post-Standard, pg. P8:
CHICKEN FAJITAS
3 tablespoons white wine
6 tablespoons butter
1 tablespoon soy sauce
2 teaspoons garlic powder
1 teaspoon black pepper
2 to 2 1/4 pounds boneless, skinless chicken breasts, pounded to 3/4-inch thickness
16 to 20 tortillas, heated
Prepare charcoal grill, or pre-heat broiler. Heat medium-size heavy skillet on high heat, 3 to 4 minutes. Add wine, boil 1 to 2 minutes to burn off alcohol; reduce heat to medium. Add butter and melt; stir in soy sauce, garlic powder and pepper; cook just until combined, about 1 minute; remove from heat.

Dip chicken pieces into sauce, turn to coat.

Place chicken 3 inches from coals or 4 inches from broiler flame. Grill or broil 3 to 5 minutes on each side or until done. Cut into finger-length strips. Place on platter with marinated onions.

(Trademark)
Word Mark CHICKEN FAJITA PIZZA
Goods and Services (ABANDONED) IC 030. US 046. G & S: pizza. FIRST USE: 19890500. FIRST USE IN COMMERCE: 19890500
Mark Drawing Code (1) TYPED DRAWING
Design Search Code
Serial Number 74415315
Filing Date July 22, 1993
Current Filing Basis 1A
Original Filing Basis 1A
Owner (APPLICANT) Pizzeria Uno Corporation CORPORATION DELAWARE Suite L-100 32 Loockerman Square Dover DELAWARE 19901
Assignment Recorded ASSIGNMENT RECORDED
Attorney of Record John L. Welch
Disclaimer NO CLAIM IS MADE TO THE EXCLUSIVE RIGHT TO USE “PIZZA” APART FROM THE MARK AS SHOWN
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator DEAD
Abandonment Date June 15, 1994

(Trademark)
Word Mark BIG TEXAS CHICKEN FAJITA SKILLET
Goods and Services (CANCELLED) IC 029. US 046. G & S: MENU MEAL CONSISTING PRIMARILY OF CHICKEN FOR CONSUMPTION ON OR OFF THE PREMISES. FIRST USE: 19980108. FIRST USE IN COMMERCE: 19980108
Mark Drawing Code (1) TYPED DRAWING
Design Search Code
Serial Number 75458589
Filing Date March 27, 1998
Current Filing Basis 1A
Original Filing Basis 1A
Published for Opposition December 15, 1998
Registration Number 2230779
Registration Date March 9, 1999
Owner (REGISTRANT) DFO, Inc. CORPORATION DELAWARE 203 East Main Street Spartanbug SOUTH CAROLINA 29319
Assignment Recorded ASSIGNMENT RECORDED
Attorney of Record BARBARA L WAITE
Disclaimer NO CLAIM IS MADE TO THE EXCLUSIVE RIGHT TO USE “BIG TEXAS CHICKEN FAJITA” APART FROM THE MARK AS SHOWN
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator DEAD
Cancellation Date December 17, 2005

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Thursday, November 30, 2006 • Permalink