Tag Archives: chili powder

Nashville Hot Chicken – Tennessee

Nashville is a fun town, boasting more than 160 live music venues, giving Music City its well-earned moniker. Hot chicken hails from these parts and was born from revenge. Prince’s Hot Chicken Shack

Nashville Hot Chicken - Tennesseemay be the oldest establishment to make this dish, dating back to the 1930s. The story is that Thorton Prince III was a womanizer. His girlfriend found out about his philandering and added spicy cayenne pepper to his chicken to punish him. However, Prince liked it so much, he decided to open a chicken joint with it on the menu.

You can make Nashville Hot Chicken yourself with a little bit of patience as fried chicken takes a bit of time. Two tablespoons of cayenne pepper is not a typo and is unbelievably the amount called for if you want the chicken “mild.” Reduce to one tablespoon if you are really spice-adverse and increase to 6 tablespoons for “hot” ― if you dare.

Want to see the recording studio where Elvis recorded more than 250 hits? Check out Historic RCA Studio B, an unassuming beige brick building sometimes called the “Home of a Thousand Hits.” Willie Nelson, Dolly Parton, Roy Orbison, Waylon Jennings, and many others recorded here.

Nashville Hot Chicken

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

  • 1 3-4 lb. chicken, cut into 8 pieces
  • Salt
  • Pepper

For the egg dredge:

  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 tablespoon Frank’s Red Hot sauce

For the flour dredge:

  • 2 cups flour
  • 2 teaspoons salt

For finishing:

  • Vegetable oil (for frying), 6 cups
  • 2 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt
  • Pepper
  • 1/2 cup used frying oil

Instructions

At least 3 hours before cooking, generously salt and pepper the chicken pieces. Let marinate in the refrigerator.

When ready to cook, heat oil in a large pot with deep sides. Prepare egg dredge by combining eggs, buttermilk and hot sauce in a shallow baking dish. In another shallow dish, prepare flour dredge by combining flour and salt. One at a time, dip chicken pieces first in egg dredge, then in flour dredge. When oil is 325 degrees, fry chicken, working in batches, frying a few pieces at a time. Turn pieces occasionally to achieve consistent color. When chicken is deep golden brown or reaches 160 degrees internally, remove to a wire rack set inside a baking sheet lined with newspaper or paper towels. Let oil temperature return to 325 between batches.

To finish: In a small bowl, combine cayenne, brown sugar, chili powder, paprika, garlic powder and salt and pepper. Take ½ cup of the used cooking oil, and add to bowl. Stir well. With a brush, baste pieces of chicken with hot oil mixture. Serve chicken while still warm.

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New York System Hot Wieners – Rhode Island

Calling all hot dog aficionados. Yes, we acknowledge that the name of this dish is confusing. Why are Rhode Island hot dogs called “New York System Hot Wieners”? As best we can determine, New York

NY System Wieners - Rhode Island

System is a nod to New York’s Coney Island and might have been used as a marketing strategy at the turn of the century. These dogs, usually a mixture of veal and pork with a super snappy casing, are doused with yellow mustard, then a chili beef mixture, raw chopped onions, and finally a dusting of celery salt. Of course, every Rhode Island hot dog joint and every Rhode Island family has their favorite recipe so a quick Google search will yield many variations. We tinkered with the spices a bit and came up with this recipe which we think you will love, not too sweet but definitely sassy. It’ll elevate your dogs from humdrum to wicked good. These would be a welcome addition to any Memorial Day celebration no matter what part of the country you happen to be.

The Cliff Walk in Newport was designated a National Recreation Trail way back in 1975. This three and a half mile walk hugs the eastern shore of Newport with stunning ocean vistas on one side and the backyards of Gilded Age mansions on the other.

New York System Hot Wieners

  • Servings: 12-16
  • Difficulty: easy
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Ingredients

  • 1 cup onions, diced
  • 2 tablespoons margarine or butter
  • 1 lb. 80/20 ground beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon celery salt
  • ½ teaspoon allspice
  • ¾ teaspoon ground cinnamon
  • ¼ cup water
  • 16 hot dogs, cooked
  • 16 hot dog buns
  • Yellow mustard
  • Chopped onion (for garnish)
  • Celery salt (for garnish)

Instructions

In a large sauté pan over medium heat, add butter. Once melted, add onion, cook until translucent. Add ground beef and cook until no longer pink, approximately 15 minutes. Break up large chunks of meat with potato masher. Add Worcestershire sauce, spices and ¼ cup water. Stir until spices are completely incorporated.

To prepare wieners, microwave buns for 15 seconds. Add hot dog, mustard, approximately two tablespoons of beef mixture and chopped onion. Top with celery salt.

Bar Food is for Lovers: Sweet and Savory Peanuts – Virginia (vegan)

We don’t know about you, but when we think of the foods of Virginia, two things come to mind: Smithfield ham (which is a type of country ham protected by state law and only produced in the town

Sweet and Savory Peanuts - Virginiaof Smithfield) and peanuts. There are actually thousands of peanut cultivars but the four main groups grown in the U.S. include Spanish, Runner, Valencia and Virginia. Virginia peanuts are mostly grown in southeastern Virginia but also in the Carolinas. Virginia peanuts are prized because they are bigger than the other types.

For those who love sweet and salty snacks to go with a beer or cocktail, this recipe will deliver. Just try to keep yourself from eating too many at once, we found them totally addictive. You’ve been warned.

Enjoy the wildflowers on the historic Skyline Drive which covers 105 miles through Shenandoah National Park. Be sure to allow enough time for checking out the visitor center, hiking, exploring neighboring towns, and of course, eating.

Sweet and Savory Peanuts

  • Servings: 10
  • Difficulty: easy
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Ingredients

  • 1/4 cup + 1 tablespoon agave syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon cayenne pepper (up to ¼ teaspoon if you like spicy)
  • 1 ½ cups lightly salted Virginia peanuts
  • 2 tablespoons sugar

Instructions

In a large bowl, place agave syrup and spices (everything except the sugar). Stir until well blended. Add peanuts and stir to coat. Spread peanut mixture evenly on a baking sheet lined with parchment paper and bake at 350 degrees, stirring every five minutes for 20 minutes or until nuts are caramel brown. Remove from oven and sprinkle on sugar, then toss with spatula until nuts are fully coated. Let cool. Break up into smaller pieces and store in an airtight container.