Tag Archives: recipe

Nashville HEAT is a Menu Game Changer

Nashville hot chicken might be a recent concept or just starting to trend in your region, but make no mistake, the idea is anything but new.

This fiery, cayenne-spiced fried chicken dates back to the 1930s when the wife of Thornton Prince tried to get even with her husband for his philandering ways. While making his breakfast one morning she decided to teach him a lesson by cranking up the heat on his fried chicken. As it turned out, he loved it; his brothers loved it; and the customers of their newly inspired restaurant, Prince’s Hot Chicken, loved it.

While the meal has been in a mainstay in the Nashville area ever since, it has gained traction coast-to-coast ― positioning it as one of the trendiest fried food items in country. In response to the demand, we rolled out our own seasoning earlier this year, Nashville HEAT.

The addition of Nashville HEAT opens up new menu possibilities for just about any restaurant. Paired perfectly with our red or green label breading, there couldn’t be a simpler opportunity for a business to expand their product offerings. With the seasoning applied following the frying process, no changes to preparation processes are required. By simply adding an additional shaker to your equipment inventory and determining the level of heat you’d like to include in your new items, any business can get in on the hot chicken trend.

Shaking the seasoning directly onto fried food fresh out of the fryer allows the microscopic palm oil crystals to melt into the breading, which is the main difference between typical “spicy chicken” products that incorporate spices into the breading. The heat in hot chicken isn’t dependent on interior heat, but rather is completely dependent on amount of spice you include in the paste ― giving restaurants an easy way to differentiate their product from other businesses. Nashville HEAT can be added seamlessly to your current ingredients, frying temperature, frying length, preferred cut or any of the other variables that set your standard fried chicken apart from your competitors. The only recommendation for the products is to allow your chicken to sit warming in a holding cabinet for 10 to 15 minutes after Nashville HEAT has been applied.

For those looking to spice up some other menu items, Nashville HEAT isn’t chicken-specific. It can be used on anything from pork cutlets to fries. It’s a complimentary seasoning for just about any item on your menu.

Interested in expanding your offerings and jumping on the Nashville hot trend? Contact your nearest Henny Penny distributor, which you can find here.

The Holidays Are Here!

Oh the weather outside is frightful, but a good holiday meal is delightful……ok, I might not know a lot about writing song lyrics, but I do know a lot about holiday meals, and anyone with taste buds will agree that the holidays offer us the opportunity to wow our friends and family with some of the best food of the year.  Whether you are traditional, like to spice things up, or a little bit of both, you can’t go wrong with brie. Ever since the French Emperor Charlemagne first tasted brie at a monastery in Reuil-en-Brie and fell in love with it, brie has been one of the most popular dessert cheeses in the world.

So, if you have some leftover cranberry sauce (which I’m sure a lot of you do), some puff pastry in the freezer, can get your hands on some brie, and want to amaze your friends with a dessert that’s fit for an Emperor, then this recipe is for you. It’s simple to make and even simpler to eat.


Servings: 8


1 sheet frozen puff pastry, pre-packaged

1/2 cup walnuts

1/4 tsp ground cinnamon,

1/8 tsp nutmeg

1/8 tsp mace

1/2 cup cranberry sauce

1 (8 ounce) brie round

1   egg, beaten

Toasted baguette for service



  1. Preheat oven to 375°F.
  2. Defrost puff pastry for approximately 15 to 20 minutes and unfold.
  3. In a saucepan, melt the butter over medium heat.
  4. Toast the walnuts until golden brown in oven, approximately 3 minutes.
  5. Sprinkle nuts with cinnamon, nutmeg and mace.
  6. Spread cranberry sauce over the top of the brie.
  7. Top with walnuts
  8. Lay the puff pastry out on a flat surface.
  9. Place the brie in the center of the pastry.
  10. Brush the beaten egg over exposed pastry
  11. Gather up the edges of the brie, pressing around the brie and gather at the top.
  12. Fold in an overlapping manner clockwise around brie. Ensuring it is completely covered
  13. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
  14. Serve with toasted baguette and enjoy


Tailgating: It’s not a game

As we enter the latter half of the football season, and our favorite NFL and College Football teams are kicking into high gear to prepare for the playoffs, it’s time to take your tailgate to the next level. Being a southerner, tailgating isn’t just a party, or a fun event, it’s a way of life.

In the south, we have places that take tailgating to the next level, but no matter where you are, you can make your tailgate something to remember with some very simple steps:

First, make sure you are cognizant of the weather. If it’s going to be cold out, make something that will keep your guests warm. Chili is great and I’ve known guys that’ll even roast a whole hog.

Second, you don’t have to sacrifice taste on the altar of simplicity. There are some simple things you can do that will make your guests have a tailgating experience that they’ll never forget. For instance, since we are coming up on the cold months (and more than likely another polar vortex), nothing would be better at a tailgate than a Burgoo.

Don’t know what a burgoo is? Don’t worry, you don’t have to know the history in order to make it, but if anyone asks, a burgoo is a spicy stew, traditionally made with whatever meats and vegetables were available. I’ve added my favorite burgoo recipe below. It’s a sure-fire hit. Emphasis on fire.

Third, don’t forget your side items. If I were doing a tailgate, I’d do a grilled wheel of brie. It’s simple to do: you only need a grill and a good wheel of cheese (with a thick rind and a soft center). Prepare an indirect fire (a medium-hot fire on one side and no fire on the other), and heat the wheel until it is warm on both sides and then serve immediately. Trust me, people will love it. You can even kick it up to the next level with some peppered jelly. After you’re done with the cheese, throw some crostini on the grill for any bread lovers in attendance.

So get out there and let your mind think past hot dogs and brats and you’ll quickly become the most popular tailgate in the parking lot. Believe me, a good tailgate will not only help your guests forget about the weather, but if your team isn’t doing so well, it’ll help your guests forget about that too.



Yield-20 servings


•2 lbs. beef

•1/2 lb. lamb (baby lamb or mutton)

•1 medium-sized chicken

•2 C diced potatoes

•Red pepper to taste (1 small pod, or more to taste)

•3 C corn cut from the cob (young field corn is best)

•Salt and black pepper to taste

•2 cloves of garlic

•2 C diced onions

•1 C fresh green beans cut in 1 inch pieces

•3 carrots, diced

•2 green peppers, diced, seeds removed

•2 C okra, diced or cut in rings

•1 gallon Brown Beef stock

•12 tomatoes or 1 qt. can


  1. Put the onions, garlic, beef, lamb, and cut chicken in pot with stock, salt, black and red pepper.
  2. Let this come to a hard boil, reduce the heat, and simmer about 1 hour with the lid on.
  3. Add potatoes , green beans, carrots, green peppers and corn and simmer for 2 hours
  4. Stir occasionally
  5. Add water if necessary, to thin burgoo
  6. Add okra and tomatoes and let simmer another 1 hour
  7. Serve immediately or let sit overnight refrigerated.


This recipe is perfect for any leftover BBQ (chicken, pork, beef or mutton).  If using cooked meat then bring to a boil and move to step 3