Chef Brian Hennington

Usually, when you see coleslaw on a menu, you are dining at a casual BBQ joint, eating catfish, or possibly a burger restaurant. The cabbage and onions are cut thin, the high-quality mayonnaise-based sauce is sweet with added ingredients like imported French extra hot Dijon mustard, Bragg’s organic unfiltered apple cider vinegar, Himalayan sea salt and freshly ground black pepper, and the right amount of garlic and spices. With all that it takes to survive day to day in this mad world, we deserve a little pampering and awesome fresh and healthy food! Two truths that I try to follow are that you reap what you sow, and don’t eat too many fried Twinkies at the Texas State Fair.

1 cup chicken stock (homemade or a quality stock in a  carton such as Imagine organic or Sam’s 4  five-ounce chicken breasts pounded thin, but not torn, seasoned with sea salt and fresh ground black pepper 1/2 recipe of Much Better Than Bisquick, the recipe is in the index 1/2 recipe of Very Best Buttermilk Egg wash, the recipe is in the index 4 brioche hamburger buns, or try Sheila Parton ’s sweet Bun’s from Houston which can be ordered online. 2 cups of Sweet N Spicy Coleslaw, the recipe is in the index

They say that the spicy buttermilk crispy chicken sandwich originated in Nashville. They are extremely proud of their culinary specialties in Memphis; and also known for their Blues, Rock & Roll, excellent BBQ, and hot chicken sandwiches. In this recipe you will learn the highest quality way to make a great crispy chicken sandwich as well as a wonderful hot sauce to go with it! If you ever go to Memphis check out South of Beale Restaurant for a wonderful Buttermilk Crispy Chicken Sandwich.

The infamous explorer Coronado and William Bonnie Junior, aka Billy the Kid, the first young gun, Sheriff Pat Garret who shot Billy dead, Chief Geronimo Nothing excited me more than when my family took our weekly trip to Juarez for shopping at the Juarez Market, going to the bull fights, and Mexican rodeos or watching the greyhound dog races. When you dine at a restaurant in New Mexico and order enchiladas, the first question from the server is red or green, or you can order Christmas, with both sauces side by side. While traveling thru Mexico and exploring Acapulco, I observed a reverse diffusion of a huge Tex-Mex restaurant being built by Gene Street, a popular and very successful restaurateur from Dallas.