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----- Original Message -----
From: Bob
To: Phaedrus
Sent: Wednesday, October 29, 2008 7:17 PM
Subject: Re: Nashville Hot Chicken
Have you ever seen the recipes from Prince's or Bolton's Hot Fried Chicken (Both are in Nashville)
I have heard that they are Great, but Prince's Extra, Don't rub your eyes and bring fire extinghuser
along for safety purposes, and eat lots of Ice Cream (for the next day).
Hi Bob,
It was entertaining to read about this chicken. Apparently, hot chicken is to Nashville like barbecue
is to Memphis. The Music City has hot chicken festivals and contests yearly. Hot chicken is also like
barbecue in that everyone has a different way to make it, and the recipes of the top hot chicken
restaurants like Prince's and Bolton's are top secret. (Sorry, no luck with any copycats) Some are said
to use peppered oil for frying, some marinades, some use red pepper in the crust, some use bottled hot
sauce like Tabasco or Crystal, and some are said not to use pepper or chiles or hot sauce in the cooking
at all, but to apply the hot stuff after cooking the chicken. Below are three recipes that I found.
The first one was a contest-winner.
Phaed
A Prize Winning Nashville Hot Chicken Recipe
The Paste (enough for one or two chicken breasts):
1 tbsp plus 2 tsp lard
3 tbsp cayenne
3 pinches sugar
3/8 tsp salt
1/4 tsp garlic powder
Other Ingredients:
Self-rising flour, chicken, white bread, and pickles
All the seasoning is in the paste; dredge the chicken in plain self-rising flour. Fry it.
Mix all of the ingredients for the paste (microwaving the lard for about 30 seconds will make
this easier). Apply it evenly and liberally to the fried chicken using either a basting brush or
your latex glove-protected hands. Use about a teaspoonful of paste for each side of a chicken
breast to get the traditional orange, grease-soaked white bread.
When you've covered the top half, flip it over onto a piece of white bread and do the other side.
-----------------------
Hot Fried Chicken
2 lbs. skinless chicken breasts or 1 to 2 1/2 lb skinless chicken cut up.
1 tsp. salt
1/4 tsp. pepper
1 c. flour
1/2 bottle of "Crystal" hot sauce (6 oz.) size
Peanut oil for frying
Salt chicken well, put in bowl and cover with hot sauce. Cover chicken and refrigerate for 2 hours
(longer if REALLY HOT chicken is desired). Turn chicken several times. Drain chicken, roll into
flour, salt,pepper mixture. Heat enough peanut oil to deep fry, in heavy iron pan. Heat oil until
a pinch of breaddropped into it will brown in 60 seconds. Fry chicken until done, drain well.
-------------------------------------
Hot Fried Chicken
Marinade:
1/4 cup salt to 1/2 gallon water
2-4 medium sized jalepenos (See the note below.)
2 red chili peppers
1 poblano chili pepper
2 mesilla peppers
1-4 cloves of garlic to your taste
1-2 shallots
2 stems of fresh thyme
1/2 cup apple cider vinegar
freshly ground black pepper
crushed red pepper flakes
ground cayenne pepper
paprika
Place all the peppers, garlic, shallots, spices in a blender with the apple cider vinegar and
process until smooth adding a little water if needed. Mix with brine.
Place chicken pieces in a plastic bag or plastic container and add the pepper mixture and brine.
Marinate in refrigerator at least overnight.
Remove chicken from marinade, rinse and drain. In a non-reactive bowl mix buttermilk, cayenne
pepper and Frank's Red Hot Sauce and let chicken sit for about an hour to marinate and warm to
room temperature.
Mix self rising flour with additional cayenne pepper to taste, paprika, dried thyme, and freshly
ground black pepper in a ziplock bag. DO NOT add salt to anything - The chicken will be salty
enough without it.
Remove chicken from buttermilk shaking off any excess before placing in bag of seasoned flour. Shake
to coat well and then remove from bag. Place on wire rack to sit for about 15 minutes so that crust
will stick.
Heat peanut oil in a cast iron chicken fryer. When hot, place chicken pieces in it and let it
come back up to temperature before reducing the heat. Place lid on fryer and let the chicken fry
until browned. Turn and continue cooking until browned on the other side. As the pieces get done,
remove them to a wire rack or paper towels to drain.
Note: The peppers used in the marinade are based on availability and taste. Use whatever hot peppers
you like and are available to you. Habaneros or serranos might bring a new dimension.
(adapted from another recipe)
Another one you might try is "Tennessee Fire Fried Chicken" from Union Square Cafe for Blue Smoke" in Manhattan.
This one is based on the chicken from "Gus' World Famous Fried Chicken" in Mason, Tennessee. See:
Recipelink
----- Original Message -----
From: Joan
To: phaedrus@hungrybrowser.com
Sent: Wednesday, October 29, 2008 9:17 PM
Subject: oatmeal cookies
I used to enjoy special oatmeal cookies at a friend's home in the early
40's, and have never found the recipe. Instead of butter or margarine
for shortening, my friend used bacon drippings. I think everything
else was similar to a regular oatmeal cookie like you'd find on the
Quaker Oats box. The difference was the bacon drippings for
shortening. Can you find this recipe? Hope so, and thanks in advance
for looking.
Joan
Hello Joan,
See below.
Phaed
Oatmeal Cookies Using Bacon Grease
1 c. raisins, boiled and cooled (save juice)
2 eggs
2 c. flour
1 tsp. baking soda
1 c. sugar
1 c. bacon grease
5 tbsp. raisin juice
2 c. oatmeal
1/8 tsp. cloves
Mix and drop by teaspoonful on ungreased cookie sheet and bake at 350 degrees until light brown.
May add walnuts or coconut.
----- Original Message -----
From: Sandra
To: phaedrus@hungrybrowser.com
Sent: Wednesday, October 29, 2008 11:02 PM
Subject: A sweet muffin
Since I have left my hometown of Petaluma CA, I have left the most delectable prune whip
muffins-tender, moist-They came from a bakery from the downtown area, and my memory will
not give me it's name, sorry to say.
They were small muffins, with sm. pieces of prune. Have tried to make them myself but I am
certainly missing something.
Should you see anything out there even remote I would be thankful any recipes.
Thank you,
Sandra
Hi Sandra,
I cannot find any "prune whip muffins" at all, nor can I find any "prune muffins" that mention
Petaluma. I did find some prune muffin recipes that you might find to be tasty. See below.
Phaed
Prune Muffins
2 c. biscuit mix
1/4 c. sugar
3/4 tsp. nutmeg
1 c. plump chopped prunes
1 egg, beaten
1/2 c. milk
Heat oven to 400 degrees. Combine all ingredients. Fill greased muffin pans 1/2 full.
Bake 20 to 25 minutes. Makes 1 dozen.
-------------------------
Prune Muffins
2 c. self rising flour
2 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
3 eggs
1 c. oil
1 c. chopped nuts
1 lg. jar Junior Baby food prunes
Blend ingredients, but do not over beat; just mix well. Bake in muffin tins with cup cake
paper liners at 350 degrees for 20 minutes.
---------------------------
Prune Muffins
1 c. prunes
3 tbsp. sugar
1 c milk
4 tsp. baking powder
1 egg
3 tbsp. melted shortening
2 1/4 c. plain flour
1/2 tsp. salt
Boil prunes in water to cover for 10 minutes. Drain, remove pits, and cut prunes into pieces.
Beat egg, add sugar, shortening, milk and mix. Sift dry ingredients and mix with the other
ingredients. Add prunes, don't overbeat and pour in muffin tins. Bake 25 minutes at 425 degrees.
Makes 8-12.
There have been several searches on the site for these cookies lately. They're a Puerto Rican
Christmas shortbread cookie.
Mantecaditos
1 c. butter
1 c. Crisco
1 c. sugar
1/4 tsp. salt
3/4 tsp. almond extract
5 c. flour
Mix together butter, Crisco, sugar, salt and almond extract. Add flour. Put chunks of mixture
on baking sheet. Bake at 300 degrees for 30 minutes.
----------------------------------
Mantecaditos
1/2 cup butter
1/2 cup crisco
1/2 cup sugar
1 tsp almond extract
2 1/4 cups flour
maraschino cherries
Preheat oven 350
blend butter and crisco
add sugar slowly while mixing
add extract and blend well
add flour and blend, but not over do it
place in ungreased cookie sheet in tablespoon sized balls
Place a sliced bit of cherry firmly into each ball of dough.
Bake about 20 minutes (until slightly brown at the edges
--------------------------------
Mantecaditos (Rum Cookies)
Ingredients:
* 1/2 cup non-hydrogenated shortening or lard
* 1/2 cup butter
* 2 1/2 cups vanilla [zero-carb] protein powder
* 1 cup Splenda
* 1 Tablespoon almond extract
* 1 teaspoon Rum
(or 1/2 tsp rum flavored extract)
* 2 egg yolks
Preheat oven to 325°F°F.
With an electric mixer, mix everything but vanilla protein powder until creamy. Add the vanilla
protein powder and mix slowly (or you will form a cloud powder) until a crumbly paste forms. Make
a little ball with it and place on a cookie sheet - repeat to make 40 balls/cookies. Gently press
the middle of each to flatten a bit (not too hard - they'll crumble.) Bake for approximately
20 minutes at 325°F°F, (depending on your oven.) Keep watch because they burn easily. Cool and enjoy!
Makes 40 cookies.
----- Original Message -----
From: "Kerry"
To: phaedrus@hungrybrowser.com
Sent: Sunday, November 02, 2008 1:01 AM
Subject: Donations
>I just found your site when looking for a recipe for baking oyster crackers.
>
> Do you accept donations to defray your website expenses or time spent on
> finding recipes?
>
> If so, please reply at your convenience with the appropriate contact
> information for me to forward a donation. Or, if you prefer, a suitable
> organization to which to make a donation in honor of your name/business.
>
> Regards,
>
> Kerry
Hi Kerry,
One way is help me defray my expenses is to click on some of the ads, but if you or anyone else wants
to make a charitable donation in the name of "Uncle Phaed", make it to The Alzheimer's Association.
Someone close to me was recently diagnosed with this disease, so that would be fantastic.
Thanks!
Phaed
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