It’s fiery. It overtakes your taste buds and burns your mouth in just the right way. Nashville hot chicken allegedly born out of infidelity is nothing less than a Music City tradition — spicy, greasy, and indulgent.
This recipe is courtesy of chef David Malbequi of David's CafeChef David Malbequi starts off with a plate of French fries and piles on crispy chicken thighs, homemade Buffalo sauce, blue cheese, and mozzarella chicken gravy before topping off the dish with crispy shallots and chives. Also pictured is a special Super Bowl cocktail crafted by beverage consultant Rael Petit, the "Hail Mary" — a traditional Bloody Mary made untraditional with cilantro-and-red-pepper-infused Dolin Blanc in a BBQ-sauced-and-salted rim garnished with a lemon wheel, cilantro sprig, and a smoked chicken wing. Diners can enjoy both of these special offerings at David's Cafe this weekend!
When I was young and we had guests coming over, one of the dishes my mum always made was kabsa. Serving platters loaded with spicy golden rice and chicken topped with almonds and raisins would take center stage on the table. My part in it was to chop the tomatoes, slice the peppers, and grate the carrots. You can say I was mum’s sous chef.
Kabsa or kabseh is one of the traditional dishes served in the Arabian Gulf area. It is a unique mixture of rice (has to be long grain and you can use basmati), meat (chicken, beef, goat, lamb, or even camel), spices, and vegetables topped with nuts and raisins. The secret to kabsa’s identity and taste is the blend of spices used in it: black pepper, allspice, cloves, cardamom, saffron, cinnamon, black lime, bay leaves, and nutmeg are some of the spices that lend their magic to make kabsa a special and memorable dish.
I am sharing my own kabsa recipe which is mildly adjusted from my mum’s, and she makes awesome kabsa. I urge you to give it a try as is and from there you can adjust the spices, change the vegetables, and make the recipe your own.
Perfect for a cold, rainy night, chicken and dumplings is a classic American comfort food dish that I originally found a recipe for in the Little Big Book of Comfort Food, but has evolved over time since I began making it in the easiest of all cooking appliances — the slow cooker. I also like to keep the cut of the vegetables large so that they retain some toothsomeness. While not exactly soup, the hot, steaming broth, large cut of tender chicken, aromatic vegetables, and boiled chive dumplings served in a shallow bowl equal a warming, hearty meal.Click here to see The Slow Cooker ChallengeClick here to see 101 Ways to Cook Chicken Click here for more of the 101 Best Slow Cooker Recipes
"Poulet frites!" I'd yell every time we went to a restaurant. My parents would look at the menu, discuss the different possibilities, and then decide to be adventuresome. I, on the other hand, always knew exactly what I wanted — delicious crisp chicken and a heaping mound of thin french fries, crunchy on the outside, soft on the inside, served with the rich, creamy mayonnaise that tasted nothing like home.
— Sara Remington
Click here to see 101 Ways to Cook Chicken