Tuesday 25th January 2022.
January 25, 2022
In the eight o’clock hour we chat with Guido Berguido from Adopta Bosque. The topic this morning is the discovery of a new species of frog here in Panama. ” The team, which discovered the new species, was led by Abel Batista from Panama and Konrad Mebert from Switzerland. The duo has been working together for around 10 years and has published eight scientific papers together. Abel and Panama have discovered 12 species till now.The Pristimantis gretathunburgae was found by the team on an island in eastern Panama called Cerro Chucanti. The way to the habitat was covered with muddy trails and steep slopes and could only be accessed on horseback. The island was surrounded by lowland tropical rainforest. This new frog species has eyes that were distinctively black, a unique characteristic for Central American rain frogs. The paper identifying the frog in published in ZooKeys.”
In the last hour as we do on a Tuesday we link up with Feisty Foodie Sara. Today it is all about a very special chicken sandwich. “We’ve got more snow! Which makes me think of wanting to get warm…and led me to my first recipe, a Nashville Hot Chicken Sandwich! There are a few key components that make this recipe special. As you’d expect, Nashville hot chicken is fried chicken with a major kick. The chicken gets a hefty dose of spice thanks to hot sauce and spices in the coating as well as a spicy sauce drizzled over the top. It’s not “buffalo” chicken – its HOT chicken. … What really makes it authentic is the combination of these things and the finished flavor of the chicken itself. It’s overwhelmingly spicy, yet abundantly flavorful. This sandwich goes perfectly with Tangy Coleslaw…either as a topping on this delicious, spicy sandwich or as a colling side dish. If we have some time, I’d love to sneak in my Aunty Joan’s Fresh Pickled Cucumber recipe! These are perfect on this sandwich or just to snack on them on their own! All this talk of cucumbers made me think of a Gin Cucumber Cocktail! What a perfect combination with all this yummy food! Delicious!”
Mind-Blowing Nashville Hot Chicken Recipe
For the Fried Chicken
- 3-4 pounds bone-in chicken pieces, 8 pieces total
- 1 ¼ cup dill pickle juice
- 3 tablespoon sugar
- 1 ½ cups buttermilk
- ¼ cup hot sauce Frank’s RedHot or Louisiana
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 3 tablespoons creole seasoning (or 2 tbsp cayenne)
- 2 quarts peanut oil or vegetable oil
- ¾ cup reserved fry oil
- ¼ cup ground cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Dill pickles
- Mayo optional (I like it with a little lemon zest and fresh dill)
- Brine the Chicken: Warm the pickle juice on the stovetop or in the microwave. Then stir in the sugar until dissolved. Pour the pickle juice brine into a large zip bag. Add the chicken pieces. Zip the bag closed. Refrigerate for at least 1 hour, but longer is better. (If you can brine the chicken for 8 hours or overnight, that’s best!)
- Once the chicken has brined, set out two shallow dishes. Pour the buttermilk and hot sauce in one shallow dish. Mix well. In the second dish, combine the flour, cornstarch, and creole (or cayenne) Mix well.
- Drain the brine off the chicken. Set out a metal rack. One at a time, dunk the chicken pieces in the flour mixture, then the buttermilk, then back in the flour mixture. Place the breaded chicken pieces on the rack. (It’s good for the chicken breading to rest before frying, so don’t heat the oil until all the chicken has been well coated.)
- Set a large dutch oven on the stovetop and clip a cooking thermometer to the side of the pot. Pour enough fry oil into the pot to fill it about two-thirds full. Turn the heat on medium to medium-high. (you could also use your air fryer, if you like)
- Preheat the oven to 250 degrees F. Set another rack on a baking sheet for the cooked fried chicken.
- Once the oil temperature reaches 350 degrees F, carefully place four pieces of chicken in the fry oil. Use tongs to move the chicken so it doesn’t stick to the bottom of the pot. Fry for 7-8 minutes, until golden brown. (The largest pieces should be 165 degrees F inside.)
- Use the tongs to carefully pull the chicken pieces from the hot oil and place them on the clean rack. Place the fried chicken in the oven to keep warm and crisp.
- Repeat with the remaining chicken pieces. Place the second batch of fried chicken in the oven. Turn off the heat.
- For the Spicy Oil: Use a ladle to scoop ¾ cup of fry oil from the pot into a heat-proof mixing bowl. Add the cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder, and salt. Stir to mix.
- When ready to serve the chicken, remove the rack from the oven and brush the spicy oil over all sides of the fried chicken pieces. Serve the chicken over 2 slices of white bread, topped with pickles slices.
2 tablespoon white vinegar
1 tsp Dijon mustard
1/2 tablespoon sugar
1/4 teaspoon salt
3 cups shredded cabbage
1/2 cup shredded carrots
Combine the first 5 ingredients in a bowl and out over mixed cabbage and carrots. Refridgerate for 1 hour berfore serving and serve cold as a garnish on a Nashville Chicken Sandwich or on it’s own as a side dish.
Aunty Joan’s Fresh Cucumber Pickle
10 small cucumbers (pepino chino)
3 cups Water
1 cup Vinegar
4 Bay leaves
Garlic sliced [optional]
Wash and slice cucumbers thickly.
Boil together water, vinegar, salt, sugar, peppercorns and bay leaves.
While hot pour onto sliced cucumbers and sliced garlic
Allow to cool and then refrigerate 1-3 days (or longer, if desired)
1 1/2 cups gin
1/3 cup lime cordial (such as Rose’s)
2 tablespoons fresh lime juice
6 thinly sliced persian cucumber, sliced longways with a carrot peeler
Ginger ale or tonic water
Line 6 glasses with long slices of cucumber, 1-2 slices of lime and them fill with ice.
Combine top 3 ingredients in a pitcher, stir and distribute evenly into glasses. Top with ginger ale or tonic water. Garnish with a wedge of lime or cucumber wheel, if desired.