Dining Outside the Home: Hattie B’s Chicken in Nashville, Tennessee! Chicken places can be a dime a dozen in the South, but Hot Spicy Chicken is a bird of a different color. Hattie B’s is a mom and pop food joint that rolls off the tongue with a southern drawl. Ask anyone on the street and they’ll point you in the direction for fried chicken at its best in Nashville. Five heat levels from no heat crispy chicken to eye-bulging habanero spicy are offered, so be prepared to eat your words. You’re going to need the coleslaw, pickles, and beans to tone things down long enough to finish the basket you ordered. For an explosion of flavor worth bragging about, head over to Hattie B’s. It’s something to crow about.
What’s Cooking in Gail’s Kitchen? All the Buzz: X-ceptional Sesame Slaw! Get set for a roller coaster ride of flavor. Asian-style coleslaw is a lighter alternative for your next potluck or picnic outing. No mayo! It has a distinct taste of pineapple, ginger, sesame, and soy with just a slight kick of red pepper. The recipe has some shortcuts so you can leave the kitchen behind and get on with summertime fun. Throw it together in a flash and watch it become a crowd-pleaser.
X-CEPTIONAL SESAME SLAW
16 ounces cole slaw mix, green cabbage and carrots
3 green onions, snipped
1 cup Sesame Asian dressing
1/4 cup rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
1 tablespoon sriracha hot sauce
1/4 cup almonds, sliced
2 tablespoons toasted sesame seeds
Combine cole slaw mix and green onions into a large bowl. Whisk together Sesame Asian dressing, rice vinegar, sesame oil, soy sauce, and sriracha hot sauce. Toss cabbage/carrots mixture with dressing to coat. Cover and chill one hour. Sprinkle toasted sesame seeds and almond slices over all before serving.
What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Open-Faced Pulled Pork BBQ Sandwiches! Stretch Summer to its limit with this popular sandwich that has maximum flavor on a toasted pretzel bun. Pile it high with tangy cole slaw and a dill pickle spear on the side for a satisfying meal. Once you combine the shredded pork with the barbecue sauce, keep it warm in the crockpot and savor the aromas filling the house.
OPEN-FACED PULLED PORK BBQ SANDWICHES
3-4 pound boneless pork roast prepared as directed from the segment Kalua Pork Roast https://snapshotsincursive.com/2015/05/27
Leftovers can be frozen and used later to make something incredible like today’s special.
Add 1 cup of your favorite bottled barbecue sauce to the shredded pork. Simmer to blend flavors. Or…..make the sauce yourself!
1/4 cup tomato paste
1/4 cup water
1/2 cup chili sauce
1/2 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon cracked black pepper
2 tablespoons lemon juice
1 tablespoon liquid smoke
In a 2-quart saucepan, heat all ingredients to boiling. Reduce heat. Simmer uncovered for 10 minutes, stirring occasionally. Add more water if needed. Mix with pulled pork to blend flavors. Keep warm.
Dining Outside the Home: Chip-Wrecked Da Kine Nachos in Poipu, Kauai! Ever wonder why we love nachos so much? Might it be the crunch of crispy tortilla chips smothered in a lava flow of melted cheese? Or possibly the mountain of tender spicy meat engulfed in shredded veggies and fresh fruit? Chip Wrecked takes you on a voyage for your bellies. Their secret? I’m told it’s the homemade flour tortilla chips individually dipped into a vat of five gooey cheeses to give your tastebuds explosive flavor in every bite. After all, naked chips are pretty dull. Check out the Black Pearl, Castaway, S.S. Minnow, Hurricane, or Mermaid with Avocado. Aargh! Be brave, mate! Add on the Lilikoi Passion Fruit Habanero sauce for good measure. It’ll make a landlubber out of you!