Saturday, July 7, 2018

What Residency Looks Like XXXIV: Hot Chicken

Sometimes residency looks like a backyard potluck with Nashville-style hot chicken. Our host and hostess (above) did their school in Nashville, where they swear by Hattie B's hot chicken. They are foodies--check out the edible garden behind them--and happy to share their passion and fun toys, namely a deep fryer. So a bunch of us residents brought salads and desserts and drinks and significant others and babies to try their three spice levels: mild, medium, and why-are-there-taste-buds-there? I brought Luby's shredded carrot salad. The recipe is pretty simple once you grate the carrots: mix and chill.

2 pounds whole carrots (or a 1.6-pound bag of peeled and shredded carrots)
1 can crushed pineapple (or cubed, then diced)
1 cup mayo (or substitute)
1 cup raisins ("plumped" in the pineapple juice)
1/2 cup powdered sugar
Optional: 1/4 cup chopped nuts (pecans or walnuts)


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