Nashville Hot Chicken Tacos

Nashville Hot Chicken Tacos

Nashville Hot Chicken Tacos
and
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.

Grits and Greeens

Nashville Hot Chicken Tacos
and Grits & Greens Recipes

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Slow-Braised Lamb Shanks, Boursin Cheese Polenta

Slow-Braised Lamb Shanks, Boursin Cheese Polenta

Slow-Braised Lamb Shanks
Pomegranate-Fig Sauce
Over Boursin Cheese Polenta

As an old magician friend of ours used to say, “I’m going to blow your mind!”

How about a mouth-watering, restaurant-quality dish of braised lamb shanks with a pomegranate-fig sauce over boursin cheese polenta on the table in about 10 minutes?

Is it magic?

Slow-Braised Lamb Shanks, Boursin Cheese Polenta

Start the Clock

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Shrimp and Grits in Mini Cast Iron Skillets

Shrimp and Grits in Mini Cast Iron Skillets

Shrimp and Grits in Mini Cast Iron Skillets

Whether it’s the charming presentation in mini cast iron skillets, or the fact that the time to prepare this “fisherman’s breakfast” originally from the Carolina Low Country is less than 15 minutes – Shrimp paired with Grits is a wonderful dish, both for the diner and the chef.

Serve it as a savory breakfast like they do in the South, or on the brunch buffet, an appetizer, lunch, dinner, or even a midnight snack. Creamy cheesy grits and large pink shrimp are highlighted by flavors of tangy lemon, piquant hot sauce and chiles, while scallions, garlic and mushrooms balance out the flavors in the not-too-heavy buttery sauce. Delightful – any time of day!

Shrimp and Grits Recipe

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