Nashville Hot Chicken Tacos
Grits & Greens
The story goes that Thornton Prince III, a Nashville resident, had a reputation for being a womanizer. One day, after a late night out, he came home to his girlfriend who wanted to teach him a lesson. In an attempt to make his breakfast unappetizing, she heavily seasoned the chicken with cayenne pepper. However, instead of being put off by the spice, Prince enjoyed the fiery flavor and decided to share it with his friends.
In the late 1930s, Prince’s Hot Chicken Shack was officially established, and the popularity of Nashville hot chicken began to grow. Over the years, the dish became a local favorite and gained recognition way beyond Nashville.
We are huge fans of the city of Nashville, and Nashville Hot Chicken. A little while back we did a tasting of Nashville Hot Chicken in Vegas.
The chicken is often served on a piece of white bread or in between a bun. Here, I take the hot chicken concept and serve it in charred flour tortillas. By all accounts, it’s just another way to enjoy fabulous Nashville hot chicken.
Nashville Hot Chicken Tacos
and Grits & Greens Recipes
Continue reading “Nashville Hot Chicken Tacos”
A Spicy Kaleidoscopic Slaw
Napa Cabbage, Purple Cabbage, Korean Pear, French Breakfast Radish
Pink Carrot, White Carrot, Orange Carrot, Purple Carrot
Red Fresno Chile, Serrano Chile, Cilantro, Scallion
Sesame Oil & Rice Wine Vinegar Dressing
A sharp knife and vegetable peeler are all it takes to make this kaleidoscopic summer slaw. As a twist on the ubiquitous Asian Slaw – Korean pear, French breakfast radish, serrano chile, and red Fresno chile are added for additional sweet, spicy, and crunchy notes. The result is a truly irresistible wild salad pleasing to the eye and palate. Add bay shrimp and peanuts to take this slaw from a side dish to a meal.
Spicy Rainbow Slaw Recipe
Continue reading “Spicy Rainbow Slaw”
Roasted Fresh Atlantic King Salmon
Potato Zucchini Red Pepper Latkes
Roasted Red Pepper Sauce
Heart Healthy Cabbage Carrot Slaw
On this the Sixth Night of Hanukkah, I invited with my older brother, Bill, who is in town from Florida, over for dinner and to help make latkes! At nightfall we lit the menorah and recited the blessing over the candles.
Blessing over Candles
Hebrew: Barukh atah Adonai, Eloheinu, melekh ha’olam asher kidishanu b’mitz’votav v’tzivanu l’had’lik neir shel Hanukkah.
English: Blessed are you, Lord, our God, King of the universe who has sanctified us with His commandments and commanded us to light the lights of Hanukkah.
Continue reading “Roasted Salmon, Latkes, Slaw & Red Pepper Sauce”
Summer is here! YAY! Time for alfresco dining.
One of the side dishes that was a hit at this alfresco meal was
The Pineapple Peanut Coleslaw.
Nothing fancy, but this combination of ingredients is a winner.
A small can of crushed pineapple is drained.
Napa cabbage is thinly sliced.
The crinkled leaves give a good texture to coleslaw.
Sliced scallions and cilantro are added.
Equal parts of mayonnaise and sour cream are blended together with pineapple.
Add peanuts and toss. Season with salt and pepper.
Where’s the beef?
We’re looking forward a long summer with plenty of grilling and outdoor dining ahead.
How ’bout you?