As the name implies, Nashville hot chicken hails from Nashville, Tennessee and is in fact, very spicy. When I was in Nashville I fell in love with Hattie B’s and their style of serving fried chicken coated with a spicy mixture.
This is a “sweet meets savory” breakfast with corn griddle cakes (also known as johnnycakes or hoe cakes depending on what area of the country you are in) topped with thinly shaved black forest ham and scallion-maple butter.
This citrusy broth is a twist on the Thai favorite, tom yum soup. It has a coconut base rather than chicken broth and is flavored by garlic, ginger and lemongrass and finished with lime juice and fish sauce. This recipe calls for small clams, however, mussels could also be substituted.
These flakey South American hand pies are a twist on the classic Argentinean recipe. The golden brown empanadas are filled with ground beef, onion and potato and served with a tangy herb-based dipping sauce.
This beef and chorizo patty is served on toasted hamburger buns with mayonnaise, spinach, goat cheese, pickled, sliced pepperoncini peppers and tomato chow chow. Chow Chow is a chunky relish made from green tomato, cabbage, onion and pepper.
My brother is currently working as a fly fishing guide in the small town of Fort Smith, Montana about an hour and a half from Billings, the largest city in Montana. I took a trip to visit him with my parents and continued our trip through Yellowstone and Bozeman.