Georgian cuisine is popular throughout the former Soviet Union and is rich and varied, with Georgia having the mis/fortune of being conquered repeatedly over the millennia, with each conquering army bringing new spices and foods.

We made Tarti Champorzeh Shamtsuari and Tabaka.

Tarti Champorzeh Shamtsuari (broiled fish skewers)



The recipe called for sturgeon or swordfish. I can't get sturgeon because our local green sturgeon are a protected species and there wasn't any in the market. I also couldn't get swordfish because the entire loin was infested with nematodes and was returned to the wholesaler. Not to be deterred, I used perhaps the most underutilized and best part of any fish that you never thought of - cod cheeks.

I made a basting sauce with sour cream and fresh squeezed lemon, and coated the fish then placed on the skewers.



Broiled for 4 minutes per side and garnished:



This was a great appetizer and was a hit with the whole family.

Next we made Tabaka (Georgian Fried Chicken)



First I deboned the chicken from the back, leaving the shape intact and leaving only the wing and drumstick bones:



I trimmed and rendered the visible fat from the chicken and clarified a stick of butter, combined the rendered fat and clarified butter, and put the bird in skin side down and coated the exposed meat on top with sour cream.



Then I put another skillet on top of the bird and placed a cinder block on top to weigh down the bird.



Turned twice, added sour cream each time, and came out with a beautiful bird:



Georgian fried chicken gets two very very greasy thumbs up!