It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
Hasselback Chicken has soooo many ways to prepare it. But, I was looking to change it up and this is what I came up with. It's on our Tuesday night dinner menu, along with Garlic-Butter shrimp stuffed portabella mushrooms and Cajun-spiced rice with a creamy gumbo sauce to go on any thing that looks like it needs a sauce.
Ingredients
1-1/2 lbs chicken breast halves, boneless and skinless (about 2 halves)
4 ounces monterey jack pepper cheese, sliced into thin 1/4 inch slices
2 tablespoons cajun seasoning
1/2 cup spinach, cooked (frozen and thawed or sauteed fresh)
salt, to taste
pepper, to taste
Directions
Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper. Place the spinach evenly in the slits of the chicken. Combine the breadcrumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place the pepper jack slices in the slits of the chicken. Place each chicken on its own lightly greased sheet of tin foil and make a "bowl", surrounding each chicken breast. This keeps the juices contained. Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
Cheryl's Mixed Drink Corner
Rum Old Fashioned
Description
Let's add a new twist on the classic Old Fashioned.
Ingredients
3 orange wedges
3 Luxardo maraschino cherries
1 sugar cube
3 Dashes Fee Brothers Black Walnut Bitters
2 ounces Pusser’s British Naval rum
Directions
Fill an old-fashioned glass with ice and set aside. Combine two of the orange wedges, two of the cherries, the sugar cube and the bitters in a mixing glass. Muddle the sugar cube with the other ingredients until the sugar dissolves. Add the rum and a scoop of ice to the mixing glass and stir for 40 rotations. Empty the old fashioned glass and then double-strain the cocktail into the glass and garnish with the remaining orange wedge and maraschino cherry.
Russ's Drink Corner
Starward Single Barrel Single Malt Australian Whisky
Description
Whisky for the modern, curious drinker. Our distillery is nestled in the heart of Melbourne, Australia. Not the outback. Or a sunshine-soaked beach. Melbourne is a bustling city that celebrates unique cuisines and cultures. Here, we ditch the airs and graces and focus on flavor instead. That's why we use red wine barrels to mature our whisky. We source all our whisky ingredients from just a day's drive away. Then, in the wildly varied Melbourne weather, our whisky draws out its signature fruity, delicious flavor in just three short years. We call this elemental maturation and it's why we couldn't make our whisky anywhere else. Our Melburnian founder, David Vitale, grew up in a big Italian family. He was born and raised around a food-obsessed, flavor-forward dinner table. And he knows our whisky feels right at home at those moments spent enjoying a meal with others.
Details
Mashbill: 100% malted barley
Region: Melbourne, Australia
Proof: 110.6 (55.3% ABV)
Color: Full caramel (may be colored)
Nose: Vanilla, cherry, red grapes, blackberry, caramel
Taste: Creme broulee, blackberry, pear, honey, grappa, oak tannins
Finish: Warm and medium finish with vanilla, hints of oak, dark fruits
Price: $65 (750ml)
Rating: 90
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Hello and welcome to installment 577 of Linux in the Ham Shack. In this short topics episode, the hosts discuss ORI and the 220MHz band, a potential shake up in US amateur radio licensing, virtual swap space in the Linux kernel, apt, OrangePi and much more. Thanks for listening and have a great week.
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