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These Tex Mex Egg Rolls are slimy, spicy and delicious. Flour tortillas filled with chicken, spinach, corn and beans make it a wrangler favorite. Prepare them the day before the party and freeze em until it’s time to get it on. Drop them in the grease for about ten eight minutes and you’re talking disco. You’ve never had it so good.

The egg rolls are best served with this avocado ranch dipping sauce. Boom. Just like the rolls, make it before and save it in the fridge.

Avocado Ranch Recipe

1 fresh avocado
1/2 cup sour cream
1/2 cup mayo
1 tbsp buttermilk
3 tsp white vinegar
1/4 tsp salt
1/4 tsp dried parsley
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp Badia all purpose seasoning
1/8 tsp dried dill weed
1/8 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
dash of cayenne

hot sauce to taste

Be sure to visit our other fusion recipes including Nicaraguan Jalapeno Cream Sauce.

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Lightning bugs are endangered? We’ll need see more data on that one. Even in Honduras? Hmmm… In north central Alabama? Loss of habitat? Plenty of green there. Lightning bugs flourish where children grow. For a panther, yes. But a lightning bug? And manatees are making a come back. Exactly how long until barbecued manatee ribs are back on the menu? Can you imagine? The only thing they eat is salty grass and they’re monstrous. Naturally the little ones would taste better.

It’s the Coconut Curry Thai Soup recipe. The first new recipe in a while. Straight from Boone with some fusion twists. This is straight up Thai medicine, by way of High Country.

Fuzzy Photo Alert!: At the Full Moon Gathering last year an ADA transport vehicle was seen being used to harvest large slabs of firewood and embryonic stem cells. Be sure to visit the Puerto Rican Mofongo recipe.

You’ll figure out why it’s called crack soup.

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Fried plantains Costa Rican style are also known as pantacones. Each country and region has it’s own style of preparing plantains, and while each is awesome, this is the superior method. The pantacones are soft on the inside and a little crispy on the outside when you dip them into the black beans. Dios mio. Pay attention, por favor.

MAKING PANTACONES

• Green Plantains: Find the greenest plantains for pantacones. When making buttery, sugary, plantains, yellow moldy is the word. As the plantain turns yellow, the starch turns to sugar and they get soft and sweet, like me. Unripe plantains can be smooshed but they still hold their shape while frying. Don’t believe me? Just try it.
• Black Beans: Mushed up black beans is the business. If you like it saucy, top it with some sour cream Nicaraguan cream sauce, or garlic ailoi. Some recipes call for a food processor but I use a hand blender, which can be used to make apple butter, so there you go. Use this black bean recipe when it’s time to roll.
• Arenal: Consider taking a jaunt to Arenal Volcan in the central highlands of Costa Rica. The lake and the surrounding mountains are home to some of the most scenic regions of the country. While staying in the Epcot of Central America, play on the lake, take a walk with the hummingbirds along a cloud forest trail, or find your way to a restaurant and enjoy some authentic pantacones. You’re in Costa Rica. You can’t lose. It’s almost fancy pants. 

The black bean recipe calls for a ton of vegetables. You might even slather it with Nicaraguan cream sauce. Note the jalapeno peppers. Don’t make the mistake of cooking food without them. I did that once and I am still paying for it everyday. Every single day.

Thickness of your cuts will determine how large your cakes will be. Some recipes soak the plantains in water for some time before cooking. This can help your cakes form into pretty round things. I enjoy the crispy, edges of this recipe.

The nailtravels kitchen used canola oil for this recipe but any type will do. Experiment!

FRIED PLANTAINS COSTA RICAN STYLE

Author: Jason Nail

Recipe type: Appetizer

Cuisine: Spanish

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

INGREDIENTS

• Green plantains
• Cooking oil
• Salt

INSTRUCTIONS

1. Peel unripe plantains and cut into two inch segments. The larger you cut your pieces the bigger your chips will be.
2. Heat enough oil to cover the bottom of the skillet.
3. On medium/ high heat cook plantains pieces on both side (about three minutes on each side) don’t let them burn.
4. Set on wire rack to cool
5. Put oil on the bottom of a plate. Set a plantain on it. Slather anther plate with oil and push down on the top, crushing the plantain into a cake.
6. Fry all of the plantains again on both sides to desired crispiness. It’s that easy.
7. Let cool on wire rack.
8. Salt to taste.

Cook them for varying amounts of time to decide if you enjoy them soft of with a crunchier texture. Don’t worry about reheating them. They taste fine cold. So do the black beans.

Viola!

Serve with some kind of pretty garnish. I like parsley or cilantro. This is a relatively simple dish to prepare and it gets rave reviews. Pull this off and you’ll be on your way to the cochina suprema.

All work and no play makes John a dull boy.

Visit our other fusion recipes like Nicaraguan Jalapeno Cream Sauce.

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Hot Fried Chicken Contest

Nashville, Tennessee is home to the Cumberland River, The Station Inn, and Hot Fried Chicken. This spicy summer original has been the star of weddings, funerals, and picnics since before kudzu showed up. Passed down through generations of Tennessee kitchens, this recipe received second place at The Music City Hot Fried Chicken contest and has now, found it’s way into your plastic basket. Blame the chef, not the recipe. But don’t be in a hurry. Come sit a spell.

Naturally, if you’re in Nashville you don’t need to make your own hot fried chicken when you can visit Prince’s or Bolton’s and have them take care of you. There’s really no sense in trying to reinvent the wheel. This recipe is for the cracker who wants to get it done in the confines of their own kitchen. If you are visiting the Music City though, there are several other things you may want to check off your bucket list.

THINGS TO DO IN NASHVILLE

1. The Station Inn: Since 1974, it has become internationally known as the place to go in Nashville to hear bluegrass music. It’s storied history can be heard through the microphones and seen in the layered music posters all over the walls. It can also be smelled in the wet, musty odor that come with all banjo pickers.
2. Ernest Tubb’s Record Shop: Founded by the legendary Texas Troubadour, they’ve been taking care of country music fans’ needs for 69 years. I found the greatest Willie Nelson poster there and the rumors are true. Willie does hang out in the parking lot after a show until everyone gets their autographs. Nice.
3. Demo’s Steak House:  The Demos family has established their restaurant as a place where people can enjoy a unique dining experience. One that features great service and a menu of heritage dishes, all handmade with fresh ingredients and served in generous portions. Welcome to Tennessee.
   

This recipe is all about the big-time flavor and how it just keeps coming. Peppers and El Yucateco® Red Habanero Sauce go in the brine, the dry mix and the spicy coating. It never stops. El Yucateco® is a flavorful sauce that is part of our everyday life. My mother carries it in her purse so my father has enough hot sauce when he goes out to restaurants. It’s summertime and the kids are in the pool. Y’all need to get to fryin some hot chicken.

It’s time to celebrate the summer and enjoy nature, outdoors, friends, family, and El Yucateco®. Think about all the dishes that need two tablespoons of habanero sauce to make them perfect. Most everything.

El Yucateco® Red Habanero Sauce is made with fresh red habanero peppers, tomato, and premium seasonings. Think of it as “all purpose” sauce for anything your heart desires. It has more kick than the average hot sauce with less vinegar, so the true flavor of the pepper comes out when you add it to the mix. It adds a perfect slant to everything from Bloody Mary devotionals to Christmas eve oysters.

It may seem asinine to have a hot fried chicken contest outside, in the middle of a Tennessee summer, but there’s something truly special about hundreds of people hanging together, sweating like pigs in the sun, covered in hot chicken grease.

EAST NASHVILLE HOT FRIED CHICKEN

Author: Shane Turner

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 5

INGREDIENTS

• For the dry brine:
• 1 whole chicken, cut into quarters
• salt, black and white pepper
• For the wet mix:
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons El Yucateco® Red Habanero sauce
• For the dry mix:
• 2 cups all-purpose flour
• salt
• 1 tablespoon cayenne
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Vegetable oil, for frying
• For the spicy coating:
• ½ cup hot grease
• 1 teaspoon salt
• 3 tablespoons cayenne pepper
• 1 tablespoon light brown sugar
• salt
• ½ tablespoon black pepper
• ½ tablespoon white pepper
• 1 tablespoon paprika
• ½ teaspoon garlic powder
• Pickle slices, for serving

INSTRUCTIONS

1. In a bowl, cover chicken pieces with 1 tablespoon kosher salt and 1½ teaspoons black pepper.
2. Cover and refrigerate overnight.
3. In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour, salt and spices.
4. Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step. Use one hand for the dry mix and the other for the wet mix. Don’t mix up your hands and you’ll keep yourself and your workspace cleaner.
5. Heat the vegetable oil in a deep-fryer to 325 degrees F. Cook the chicken until crisp, 15 to 17 minutes for breasts and 18 to 20 minutes for legs. Remove chicken and drain on the rack or old Southern Living.
6. Ladle the hot grease oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the mixture over the hot fried chicken and serve immediately;
7. serve over white bread and garnish with pickles.

All of our products were purchased at our local Wal Mart. Visit the El Yucateco® site and follow their social media sites on Facebook, Twitter, Pinterest, YouTube, and Instagram. Maybe you just don’t know enough about hot sauce.

Visit some of our other fusion recipes like Cajun Chicken and Dumplings.

This is the record of the East Nashville Hot Fried Chicken Contest with Turner and Shrimphead in the Loose Goose

On the loose down in the Goose, left just yesterday
It ain’t no joke them brakes will smoke, down Chattanooga way
The heavy Chevy’s salvo wires got crossed and frayed and fried
Heard a knock, done got unlocked, crashed in a Krystal sign.

Grab a piece out from the grease, it’s finger lickin good
heat down south gonna slap yo mouth with a piece of ole hickry wood
run the race, this second place don’t sit too well with me
at the Hot Fried Chicken Contest in East Nashville Tennessee.

Shrimiphead’s like a row of corn, grinnin ear to ear
I’m crashed out on the couch, covered up with cans of beer
The driver’s seat is complete with Plant City trash
NASCAR tatoo cross his foot and pushin down the gas

Grab a piece out from the grease, it’s finger lickin good
heat down south gonna slap yo mouth with a piece of ole hickry wood
paprika and the spice are sneakin up on me
at the Hot Fried Chicken Contest in East Nashville Tennessee.

Hotter than a Corinth church, found our way to the lake
tried to find some walleye fish, used hummingbirds for bait
someone said let’s try to ski, landed on our head
cried just like a little girl that looked like she was dead.

Grab a piece out from the grease, it’s finger lickin good
heat down south gonna slap yo mouth with a piece of ole hickry wood
boats are made to fish, no wish to surf or ski
at the Hot Fried Chicken Contest in East Nashville Tennessee.

In the holler with the coach, let’s have another lid
Super Dave fell in the fire. He’s cussin at the kids
Plant City trash picked up some sass, a monster rack of class
I sleep in poison ivy, ticks and chiggers up my ass.

Grab a piece out from the grease, it’s finger lickin good
heat down south gonna slap yo mouth with a piece of ole hickry wood
If I die fall don’t make me crawl, just haul me home to be
buried back down south and not East Nashville Tennessee.                           Yall come back.

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It started with Ma Roux at some point. Every recipe just became Cajun. Overnight, Cajun and Creole spices got added with jalapeno peppers and regular dishes became something more. Every generation adds it’s own ingredients and builds temples upon temples.

CAJUN CHICKEN AND DUMPLINGS

Author: Mama Lily

Recipe type: Entree

Cuisine: American

Prep time:  1 hour

Cook time:  1 hour

Total time:  2 hours

Serves: 8

Alabama standard combined with Louisiana ingredients.

INGREDIENTS

• 1 whole chicken
• chicken bouillon
• 1 lb sliced andouille sausage
• 1 diced poblano pepper
• 2 diced jalapeno peppers
• 1 diced Spanish onion
• 1 tablespoon diced garlic
• 1 teaspoon dried thyme
• 1 teaspoon each black pepper, red pepper, white pepper
• 1 teaspoon Cajun seasoning
• 2 cups self rising flour
• 4 tablespoons baking soda
• 1 teaspoon salt
• 1 teaspoon dill
• ¾ cup milk
• 2 boiled eggs

INSTRUCTIONS

1. Cover chicken with water and bouillon, bring to a boil
2. Reduce heat, cover and simmer for 45 min
3. Saute sliced sausage on medium until done, set aside
4. Combine vegetables, mushrooms and spices in skillet and saute until tender, set aside
5. Saute mushrooms until tender
6. Remove chicken from water. Debone and tear into chunks
7. Add chicken, sausage, vegetables to water and bring to a rolling boil
8. Add eggs and boil for 15 min. Remove, peel, slice and return to water
9. Dumplins
10. Mix flour, salt, dill, and baking powder
11. Add milk and mix into a ball
12. Press and flour on cutting board, pressing very flat (1 cm)
13. Cut into strips 1″ x 3″
14. Drop into boiling water and don’t mix too much
15. You’re done. Just sit back and let it happen. It can cook as long as you want now or get it to the supper table.

This is the ultimate fusion food. The peppers are Spanish, the seasoning and sausage are French Acadian, and the dumplings are Creek Indian. For less spicy, use less peppers but still use all three. Red, black, and white work well when used together.

Variations: Less dumplings make is soupier. More dumplings feeds more people. Use all-purpose flour to make them denser and heavy. Self-rising flour helps them to be bouncy and light. To make the original recipe, leave out the mushrooms, jalapeno, poblano, and sausage and substitute celery and bell pepper.

This is the ultimate comfort food. You’ll make yourself sick just so you can stay home and enjoy it. My sister, Monique once maimed a peace officer for spilling the last of the bowl. It’s serious magic.

Be sure to check out some of our other recipes including Nicaraguan Jalapeno Cream Sauce.

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