Nashville’s Style – Hot Chicken

Nashville's Style  Hot Chicken

Nashville hot chicken is a local specialty in Nashville,Tennessee (USA). If you ever plan to visit Nashville, you can find prepared Hot Chicken while out and about at Hattie B’s Hot Chicken – Prince’s Hot Chicken Shack among other restaurants.

Hot Chicken is prepared using the breast, thigh, or wing of the bird, and are marinated in a water-based blend of seasonings, and flour. After the chicken pieces have been breaded and fried, a spicy hot sauce using cayenne pepper is drizzled over the chicken pieces. The hot chicken is served over slices of white bread with pickle chips.

Already mentioned, there are several restaurants in Nashville that serve up hot chicken. There is even a city-wide festival and competition commemorating the dish. Check it out here: Nashville Hot Chicken Coalition.

Here’s a easy Hot Chicken recipe, so you can give it a try.

Ingredients:

2 lbs. chicken breast, cut into tenders

1 tablespoon freshly-ground black pepper

2 tablespoon kosher salt

Hot Chicken

Image Credit: Joe Buglewicz/The Bitter Southerner

Brine Mixture:

1 cup buttermilk

2 tablespoon hot sauce, such as Sriracha

Buttermilk Breading Mixture:

2 eggs

1 cup buttermilk or whole milk

2 Tbsp. hot sauce

Seasoned Flour:

2 cups all-purpose flour

4 teaspoon kosher salt

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon spanish paprika

½ teaspoon celery salt

½ teaspoon dried sage

½ teaspoon garlic powder

½ teaspoon ground allspice

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried marjoram

½ teaspoon onion flakes

Nashville Hot Chicken Sauce:

3 tablesppon cayenne pepper

1 tablespoon dark brown sugar

1 teaspoon paprika

½ teaspoon garlic salt

½ cup vegetable oil for frying, such as refined coconut oil or avocado oil for high heat cooking

Directions

Sprinkle the tenders with salt and pepper.

Whisk buttermilk with hot sauce in a large bowl, then place the tenders in the bowl.

Cover and chill for two or more hours (or overnight).

Whisk eggs, buttermilk, and hot sauce for buttermilk breading mixture in a large bowl.

Whisk all of the ingredients for the seasoned flour together in another large bowl.

Fit a deep pan with a lid, or a Dutch oven with a thermometer, and pour enough vegetable oil to measure 2 inches inside the pan.

Heat the oil over medium-high until the thermometer registers 325°F.

Remove the bowl of marinating tenders from the fridge, then take the tenders out of the bowl and pat them dry.

Working with 1 tender at a time, dredge in flour mixture, shake off excess, then dip in buttermilk mixture. Allow any excess to drip back into bowl. Dredge the tender again in flour mixture and place on a baking pan.

Place 3 to 4 tenders in the hot oil, one at a time.

Fry tenders, turning occasionally, until coating is golden brown and crisp, about 3 to 5 minutes. If you want, you can check the tender doneness by inserting a meat or instant thermometer into the tender; it should register 165°F.

Continue to fry your tenders in batches of 3 or 4, allowing the oil to return to 325°F between batches.

Place finished tenders on a tray lined with paper towels.

On the side, whisk cayenne, brown sugar, garlic salt, and paprika in a medium bowl; then whisk in ½ cup frying oil.

Arrange the finished tenders on a serving platter and drizzle with the spicy oil.

Serve with dill pickle chips and white bread.

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Article Credits:

Recipe adapted from: Wonder How To – Food Hacks 

Header Image Credit: Hattie B’s Hot Chicken

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How To Spice Things Up When Cooking

Large collection of metal bowls full of herbs and spices -How To Spice Things Up When CookingHerbs and spices are used to enhance the flavor of food, either it be for cooking spaghetti carbonara or baking an apple pie.

An herb or spice can be a seed, fruit, root, bark, berry, bud or leafy part of the plant. They are principally used for flavoring food among other uses. They can be used fresh or dried.

Herbs And Spices Through The Ages

It is said that by the Middle Ages, the most common spices and herbs being traded and used were black pepper, cinnamon (including the alternative cassia), cumin, nutmeg, ginger and cloves.

Herbs and spices are useful for many things, among others are medicinal uses, cosmetic or perfume production uses, and of course they are used add flavor to a meal.

By 1000 B.C. medical systems based upon herbs were found in China, Korea, and India. Also the Egyptians used herbs and spices for their embalming practices and their demand for exotic herbs and spices helped stimulate world trade.

Extracting A Spices Flavor

The flavor of an herb or spice is derived by exposing the volatile oil compounds of the seed or leafy part, that oxidize or evaporate when it comes in contact with air.

As an example, fresh ginger is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life.

Flavor of herbs and spices can be maximized by storing them whole and grinding when needed, as grinding greatly increases its surface area and so increases the rates of oxidation and evaporation.

If you decide to use dried spices, be sure to use them within 6 to 8 months of purchase. Ground spices are better stored away from light, as it also increases the oxidation of the volatile oils.

metal bowls filled with spices

How To Use Herbs And Spices

When using herbs and spices you’ll want to pick flavors that complement each other, such as the spice mix known as “pumpkin pie spice.” The ratios of cinnamon, cloves and nutmeg add great flavor to the pie, and each spice doesn’t over power the other.

The key or rule of thumb to spicing things up is that less is more. Avoid adding too much all at once. Instead, add a little at a time and add more to taste.

A good example of over spicing and unable to fix it, is when you use oregano or cloves. Their volital oils are great for flavoring culinary and pastry dishes, but they are strong in flavor, and only require a small amount.

When using spices to flavor your meat or vegetables, use only 3 different types at a time. You can even use herbs and spice to replace salt. Choose your spice or spices, add a little lemon juice and unsalted butter.

Which spices pair well together for the best culinary dishes you can make? Let’s examine some of the most commonly used spices and which spices pair well with them.

Natural Bug Repellents

Natural Bug Repellents

happy romantic couple outdoorsSummer is a time to get outside and enjoy the garden, go to the park, camping, or the beach. We may even choose to put on a swim suit, shorts, or maybe nothing at all (if you’re a practicing nudist) to enjoy the summer warmth and sun.

midge to drink blood from hand of the personBut there is one pesky creature we have to also worry about, the bugs and insects, and most of them like to attach themselves to our skin. Therefore, out comes the bug repellent.

Poisons or chemicals that you would not ordinarily consume, doesn’t make since to apply them to your skin either. Many bug repellents have such non-eatable chemicals.

They may work at repelling bugs, but your skin is absorbing the repellent as well, and your liver is working hard to metabolize the toxins once they pass the epidermis and enter your blood stream.

The question arises, are there natural bug repellents that can work as well as chemical-induced repellents? Yes there is. Let’s examine a few ways you can keep obnoxious insects from invading your home and your body this summer.

 

Natural Bug Repellents and How to Make Them

Fleas

Spray cedar oil on carpets, floors and in your pet’s bedding.  d-Limonene, produced by the citrus industry, can be sprayed safely to prevent fleas.

Man with his dogWhat about your best friend, the dog that is? They can also be invaded by fleas, which can in turn be bothersome for you.

Try diatomaceous earth or powdered pyrethrum (purchased at any natural foods and herbal store) and sprinkle on your pet’s clean bedding and carpets in your home.

Herbal extracts such as rosemary, citronella, wormwood and pennyroyal are all natural treatments to repel fleas as well.

Mosquitoes

Marigolds, an annual flower are great at repelling mosquitoes. Plant them in around your garden and the areas were you sit, like the deck or patio.

Clove oil is effective against mosquitoes, but use sparingly as it may irritate the skin. Citronella (rose geranium), eucalyptus, peppermint, lavender and cedar oil are some of the most common insect repellents.

Flies

 Citronella can be diluted in oil, such as almond oil, and can be rubbed on the skin to keep almost any flying insects away. Eating herbs like basil, and mint on a regular basis will repel flies. Your skin will ooze the odor of the herbs which the flies do not like. Tansy as well as the smell of pennyroyal oil will keep flies away.

You can also use coconut oil to dilute the citronella, and hit two birds with one stone as they say:

  1. Repel the insects
  2. Retain the Moister of Your Skin and Make it More Youthful

Lemon and limes with cloves - natural insect repellent If your out in the yard enjoying family and friends with a meal, camping, picnicking at the beach or park you can naturally repel bugs and insects with lemon or lime slices stabbed with cloves.

All bugs and insects do not like the odor of cloves, it might be for the the oil it contains, which is eugenol oil, also found in cinnamon, basil, and bay leaves.

spray bottle Any of the natural herbal extracts noted in this article can be used in the following fashion.

Using a spray bottle, add an organic liquid detergent mixed with white wine vinegar and the plant extracts, like eucalyptus, lavender or tea tree oil, and any of the others noted above, and apply to skin.

Try some of these homemade natural bug repellents to repel bugs and insects before purchasing the extremely harmful products that contain poisonous chemicals that can only harm your health and the environment.

 

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Basil Pesto Linguine

Basil Pesto Linguine - plated

This recipe uses an Andouille sausage, which has its origins in Brittany, France. It is a smoked meat using pork. It is a sausage that is used in the Louisiana Creole culture. It is a sausage much like the Mexican or Spanish chorizo, as some Andouille sausage makers also use the gastrointestinal system of the pig,

Andouille is made from smoked pork, garlic, pepper, onions, wine, and seasonings. Most Andouille is made from a Boston Butt roast. The sausage is doubled smoked, as once the casing is stuffed, it is smoked again. Andouille is not a high fat sausage, with lots of pepper flavor, though it has a slight heat to it.

We used an all organic Andouille, fresh stuffed casing, purchased at our local Whole Foods Market. Let’s get started with preparing our featured recipe: Basil Pesto Linguine and here is what you will need.

16 ounces of cooked linguine

1 lb. of chicken breasts, about 2, skinless and boneless

2 Andouille sausage links, about ½ pounds

½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)

15 cherry tomatoes (about), sliced in half to measure 1 cup

Cook linguine according to package instructions.

Meantime, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks, set aside.

cooking andouille sausage

Place a large frying pan over medium heat and add 2 tablespoons of avocado oil. Next slice links down the middle and remove meat and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.

sausage, chicken meat with basil pesto

Now add chicken, and continue to cook, until both meats are cooked, and chicken is no longer pink, but oblique. Next add basil and mix in.

meats and cheery tomatoes

Now add tomatoes and cook until tomatoes skins start to wrinkle, about 5 to 7 minutes.

Basil Pesto Linguine - close up

Add cooked linguine and mix meat and pasta together.

Basil Pesto Linguine - plated

Place pasta onto a serving platter, then plate and serve.

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Improve Your Health in the Kitchen Not the Medicine Cabinet

 

Improve Your Health in the Kitchen Not the Medicine Cabinet

When we don’t feel good, most of us might turn to the medicine cabinet. As it may have pain relievers for sore muscles or a headache, stomach ache, fever or even diarrhea. The medicine cabinet and what it may offer to you in times of failing health is only temporary.

Why not look to your kitchen to relieve your aches and pains? Are we crazy asking that question, you may say. There is only food in the kitchen. That is the point. Our health is dependent on what we are eating.

When you choose to start living a healthier lifestyle and look for alternative ways to better your health, have you ever considered what the kitchen has to offer you in this respect?

There are particular food ingredients, and there are many of them that have positive health benefits, that are actually good for your aches and pains.

What are they, you are asking?  They are herbs and spices.

Here are a few of those healthy spices and what they can do for you.

Cayenne Pepper – This is known as a spice with a zing to it. Many spicy dishes contain cayenne pepper, and for this reason some shy away from eating it.

But actually, you should embrace it and use it more often. It’s known to increase your fat burning metabolism so you help shed pounds by as much as 25%. It also is an anti-inflammatory spice, reducing pain.

Garlic - Improve Your Health in the Kitchen Not the Medicine Cabinet Ginger Ginger is known for its ability to help with nausea, but can also calm an aching stomach, as well as reduce acid reflux.

Cinnamon – This is an excellent spice to help aid the bowls with diarrhea attacks and an upset stomach. It coats and sooths the stomach and digestive lining.

Garlic – Garlic can help keep lower cholesterol levels and it can decrease your blood pressure. Garlic is also an anti-inflammatory, relieving pain.

Allspice - Improve Your Health in the Kitchen Not the Medicine Cabinet

 

Allspice – Allspice is a natural stimulant that can help relieve problems in the stomach with indigestion and gas. It works much like cinnamon, coating and soothing the digestive lining, relieving pain and inflammation.

Mustard – This is an excellent spice for those who suffer from respiratory problems.  It’s another stimulant that is a helpful aid in squashing respiratory ailments.

Peppermint - Improve Your Health in the Kitchen Not the Medicine Cabinet Peppermint – This is a pleasure-filled spice that is tasty and helps with insomnia.  As an added benefit, it can help with digestive disorders and also bouts of tension.

Turmeric – This is an antioxidant that defends against free radicals.  It is a great anti-inflammatory and reduces pain throughout the body.

Herbs and spices are more commonly known as methods used to liven up our food. What most don’t realize is that there are certain spices that actually help you lead a healthy life while making your food taste good.

The next time you’re planning your dinner menu, think to yourself, “What can I be doing for my health when I spice up our favorite recipes tonight?”

 

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Spicy Raspberry Chicken Wings

Spicy Raspberry Chicken Wings

Who invented the Buffalo wings? Wikipedia says, “One of the more prevalent claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who owned the bar along with her husband Frank.”

chicken egg representing spicy - Spicy Raspberry Chicken Wings

Image Credit: Roy Rogers Restaurant

representation of spicy hot food - Spicy Raspberry Chicken Wings

Image Credit: Spicy Food Joke/grinningplanet.com

Wikipedia goes on to say, “A Buffalo wing, Buffalo chicken wing, hot wing, or wing, in the cuisine of the United States, is a chicken wing section that is generally deep-fried, unbreaded, and coated in vinegar-based cayenne pepper hot sauce.”

Our featured chicken wing is more of an Asian style preparation. It does have some cayenne flacks in it, but we promise it will not be real spicy to the palate.

Here is what you will need:

preparing Spicy Raspberry Chicken Wings

To start you will need five (5) pounds of thawed chicken wings. Next line a 13 X 9 inch glass baking pan with aluminum foil. Place and arrange thawed chicken wings, top side down into prepared baking pan.

In a large measuring cup of medium mixing bowl mix together the following ingredients:

1 ½ cups seedless raspberry jam

1/3 cup balsamic vinegar

3 tablespoons soy sauce

1 ½ tsp. crushed red pepper

1/2 tsp. sesame seeds

I find there is no need to heat the jam to liquefy it. But if it is easier you can do the following:

In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth, then add sesame seeds.

Pour raspberry sauce over chicken wings, coating the wings. Make sure your wings are thawed well so that there is no water being add to the sauce while baking.

Place baking pan into a preheated 400 degree oven and bake 30 minutes. After 30 minutes turn chicken wings up and bake another 20 minutes or until wings are 165 degrees internal temperature.

Remove and let cool 5 minutes. Turn wings onto a serving platter.

Spicy Raspberry Chicken Wings

If you are having a gathering with several other plated foods, place the serving platter of Spicy Raspberry Chicken Wings about the other dishes and enjoy.

Oh by the way, if a guest does complain of the wings being spicy, put it out with a small glass of milk.

 

What Others are Saying About Chicken:

Grilled Chicken and Orange Skewers

Grilled Chicken and Orange Skewers

Do you know the history of barbecuing? According to Hearth, Patio, and the Barbecue Association, “There is no definitive history about how the word “barbecue” originated – or why it’s sometimes used as a noun, verb, or adjective.

Some say the Spaniards get the credit for the word, derived from their “barbacoa” which is an American-Indian word for the framework of green wood on which foods were placed for cooking over hot coals. Others think the French were responsible, offering the explanation that when the Caribbean pirates arrived on our Southern shores, they cooked animals on a spit-like devise that ran from “whiskers to tail” or “de barbe a` queue’ (HPBA).

Here some BBQ Trivia from the HPBA:

1. The most popular holidays for barbecuing in the USA are: July 4th (71%), Memorial Day (57%), and Labor Day (55%).

2. The most popular foods for cooking on the grill are: burgers (85%), steak (80%), hot dogs (79%) and chicken (73%).

3. The side dishes most commonly prepared on the grill are, in order, corn (41%), potatoes (41%), and other vegetables (32%).

4. The most popular flavors of barbecue sauce are hickory, followed by mesquite, honey, and then spicy-hot.

With that said, here is our feature BBQ recipe, “Grilled Chicken and Orange Skewers”, and here is what you will need:

1 ¼ lbs. boneless chicken thighs; skinless*

1 red onion; small*

1 navel orange; medium*

1 tbsp. olive oil

½ tsp. ground cumin

¼ tsp. cayenne pepper

 

Soak 8 small wooden skewers in water for at least 15 minutes; doing so will keep skewers from catching fire, if you have metal skewers with wooden handles, even better. There is no need to soak the metal ones.

In a large bowl, toss the chicken, onion and orange with the oil, cumin, cayenne, ¾ tsp. salt and ¼ tsp. black pepper. Allow mixture in bowl to set 20 to 30 minutes. Letting flavors penetrate meat. Mean time heat you’re outside grill.

Thread meat mixture onto the skewers. Spray with olive oil and lightly spray grill. Place skewers on grill, turning occasionally, until chicken is cooked through and the onion is just tender; about 15 to 18 minutes.

*cut thighs and onion into 1 ½ -inch pieces; do not peel orange, wash and cut up into 16 pieces; also you can use chicken breast in place of thighs

Plate and serve.

If you want to replace the thighs with chicken breast you can do so. The chicken breast is leaner meat, and many like to shy away from the dark meat, believing it has more fat content.

But keep this in mind about the thighs: They contain iron and zinc, which provide more energy for you to work out or exercise, for longer periods. Furthermore, the protein is useful for feeding and building muscle.

What Others are Saying About Grilling and BBQ: