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Kevin Godbee ha publicado una actualización
Nashville Hot Fish Fillets with Grits and Fried Okra.
This is inspired by Nashville Hot Chicken. The story goes that on one Sunday morning, back in the 1930’s, a groggy Thornton Prince rose for breakfast after a late night of carousing in Nashville, Tennessee. A Sunday morning fried chicken breakfast was tradition in the African American communities in the south, and Thornton’s jealous girlfriend (believing that he’d been unfaithful last night) was plotting her revenge as she prepared it on this particular morning.
Thornton Prince’s girl doused his chicken with a triple-x dose of cayenne pepper to pay him back for his indiscretions. The problem is, he LOVED it! And, as legend has it, “hot chicken” was born. Thornton got the idea to open a chicken shack and sell this new hot chicken sensation to the public. The dish was a Nashville secret until around 2007, then became more well-known when Hattie B’s Hot Chicken opened in 2012. It had a huge surge in popularity during the pandemic in 2020.
Prince’s Hot Chicken in Nashville is still open today. It is run by Thornton’s grand-niece, Andre Prince Jeffries.
Beatriz Torija, Maloles Muñoz y4 más8 Comentarios-
Level:
Scoolinary Team
Wow, Kevin! What an original dish, and so full of history. I love how you gave your own twist to the classic Nashville hot chicken by using fish, grits, and fried okra. Plus, sharing the cultural background makes it even more special, because you’re not only enjoying the flavor but also the tradition behind it.
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@sussan_scoolinaryteam Thank you!
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This dish is such a fun and tasty twist on a Southern favourite! Your Nashville Hot Fish Fillets look to have just the right amount of heat—spicy, but not overwhelming—and the crispy crust looks spot on. Loved the backstory too! It’s cool to see how a spicy prank turned into a whole food tradition.
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@judyrusselllive-com-au Thank you!
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Level:
Stagier
I really love how you took such a famous story and gave it your own twist. Nashville hot flavors on fish sound amazing, and pairing it with grits and fried okra feels so warm and comforting, like a true Southern hug on a plate. It’s creative, but also full of heart.
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@lanamihajlovic Thank you!
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I love history, especially when it comes to old recipes. I’m not a fan of “just because things are the way they are.” I need to know how dishes came to be, their history, and the place. We mustn’t forget traditional cooking, as it is the foundation of all cuisines.
Me encanta la historia y más la de las recetas antiguas. No me gusta “las cosas son así, porque sí”, necesito saber cómo surgieron los platos, la historia y el lugar. No debemos olvidarnos de la cocina tradicional, ya que es la base de todas las cocinas.1-
@cecu6669hotmail-com Thank you!
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