Show Notes #518: The Weekender CVIII

Posted on by Russ Woodman
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Spin the Random Topic Wheel (Segment 1)

  • The Worst Thing About Amateur Radio

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Chicken Enclilada Soup
  • Description
    • Happy fall!  I'm a HUGE fan of soup (Russ, not-so-much) and this is one of my favorite soups... so I'm sharing it with you today!
  • Ingredients
    • 2 teaspoons ground cumin separated
    • 2 teaspoons garlic powder separated
    • 1 teaspoon chili powder
    • 1 teaspoon paprika
    • 1/4 teaspoon salt
    • 1 lb. boneless skinless chicken breasts
    • 2 tablespoons olive oil
    • 1/2 large white onion diced
    • 1 4oz. can green chilis
    • 1 cup red enchilada sauce
    • 6 cups chicken broth
    • 1/2 cup masa harina + more if you need it*
    • 4 oz. cream cheese softened and cut into cubes
    • 2 cups shredded cheddar cheese
  • Directions
    • First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.  Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated. Heat a large pot or dutch oven over medium/high heat. Add olive oil. When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot. Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes. Next, toss the green chilis with the onion and add the chicken back into the pot. Pour the chicken broth into the pot and bring to a boil over high heat. Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside. Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl. Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly. Add the thickened broth to the pot and whisk into the onion and broth mixture. Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined. Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot. After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined. Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts. Serve the soup with tortilla strips and a sprinkle of cheddar cheese. 
  • Tips & Notes
    • Masa harina is the thickening agent used for this soup, start off with using just 1/2 cup and if you would like a thicker soup add a little more at a time at the end until the soup reaches desired consistency. 
  • Cheryl's Mixed Drink Corner
  • Nightmare on Bourbon Street
  • Description
    • With fall, comes... Halloween!  And I love all the "spooky" cocktails that folks have come up with!  This is one of the more tasty ones, that is easy to whip up!
  • Ingredients
    • Cinnamon sugar, for rim (optional)
    • 1 1/2 ounces bourbon
    • 1 ounce fresh lemon juice
    • 1/4 cup apple cider
    • 1-2 teaspoons real maple syrup - more or less to taste
    • 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
    • 1/8 teaspoon ground cinnamon
    • 5 ounces sparkling hard apple cider
    • Cinnamon sticks, Rosemary, and apple slices, for serving (if desired)
  • Directions
    • Rim a cocktail glass with cinnamon sugar (if desired). Fill with ice. In a cocktail shaker, combine the bourbon, cider, lemon juice, maple syrup, ginger, and cinnamon, shake to combine. Strain into the prepared glass. Top with hard cider. Serve with cinnamon sticks, rosemary, and apple slices, if desired.
  • Russ's Drink Corner
  • Ardbeg Uigeadail SMSW
  • Description
    • Uigeadail is Gaelic for “a dark, mysterious place.” Named after the distillery’s water source, this whisky is a marriage of sweetness, spice and deep smokiness. The peat-laden waters of Loch Uigeadail provide the smoky tones in this whisky, while maturation in ex-bourbon and ex-sherry casks imparts rich, warm flavours – perfect for a dramatic, stormy night. But the true secret behind Ardbeg Uigeadail's success? A unique vatting method that marries the deep, smoky notes from ex-bourbon American oak with the luscious, raisin-like character of ex-sherry Oloroso casks. 
  • Details
    • Mashbill: 100% malted barley
    • Proof: 108.4 (54.2% ABV)
    • Region: Islay, Scotland
    • Color: Medium caramel
    • Nose: Campfire smoke, walnuts, pine needles, lemon zest, chocolate covered raisins, vanilla frosted white cake, toffee, hints of leather
    • Taste: Vanilla sweetness, baking spices, salty honey-glazed ham, hickory smoke, coffee, aged leather, cigar leaf
    • Finish: Light smoke, aromatic wood, honey, molasses, hints of roasted coffee beans and raisins
    • Price: $105 (750ml)
    • Rating: 96
  • Bill's Whatever Corner
  • Highland Park 12

Segment 3 (Announcements & Feedback)

  • Show Topic Suggestions
    • We are running low on Weekender topics. If you have any ideas or any topics you'd like to hear us fumble on about, please send them our way.
  • AF0SS Check-in Net
    • If we start a check-in and AMA (Ask Me Anything) net, what day of the week and time would you like to see it? Or would it be better if it were pre-show? Please let us know!

Segment 4 (New Subscribers, New Supporters & Live Participants)

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