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.
Summer is a great time to fire up the grill and make a tasty dinner... and what's any better than chicken tacos fresh off the grill?
Ingredients
1 teaspoon cumin
1 teaspoon dried Mexican oregano
1 teaspoon sazón seasoning*
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup fresh lime juice
1 teaspoon olive oil
1 pound skinless, boneless chicken thighs
Canola oil cooking spray
1 (10 ounce) package corn tortillas, or as needed
Directions
Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks. Spray canola oil onto tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken. Tips: As an alternative to grilling, heat 1 tablespoon of canola or olive oil in a large skillet over medium-high heat. When the oil is hot, add seasoned chicken and sauté until cooked through. Heat tortillas per package directions and serve with chicken and garnishes of your choice. This dish pairs well with a black bean and corn salad. If you don't have Sazon on hand, combine equal parts of ground cumin, ground coriander, garlic powder, and onion powder. This blend will provide a similar flavor profile to Sazon seasoning.
Cheryl's Mixed Drink Corner
Grilled Grapefruit Paloma Cocktail
Description
Since you've already got the grill going to make the Baja chicken tacos, here's a fired up twist on a traditional Mexican cocktail. You'll grill the grapefruit and lime to caramelize the fruit and give the juice a subtle smoky edge. Stir it up with tequila or mescal and top with club soda for a refreshing drink that's perfect all summer long.
Ingredients
2 limes
1/4 cup white sugar
1 red grapefruit, halved widthwise
1/4 cup kosher salt
1 cup ice cubes, or as needed
4 fluid ounces tequila
2 tablespoons simple syrup, or to taste
4 fluid ounces club soda
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut limes in half widthwise. Cut 1 half into 3 wheels. Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly. Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool. Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice. Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels. Cook's Note: The limes will cook more quickly than the grapefruit.
Russ's Drink Corner
Old Pepper Straight Rye Whiskey
Description
The 'Old Pepper' label was proudly produced by Colonel James E. Pepper during his lifetime and marketed as 'The Oldest and Best Brand of Whiskey made in Kentucky.' Through Col. Pepper's advocacy on behalf of the bourbon industry, it was the first label in Kentucky to be bottled at the distillery, and his invention of the 'signature strip stamp' was later incorporated into the Bottled-in-Bond Act of 1897, assuring consumers of the quality of the whiskey in the bottle. Our label today incorporates historic fonts and designs from the 1880s through the turn of the century, including the signature strip label—once again giving consumers valuable information about where and when the whiskey was made and bottled. This version is a barrel proof single barrel special release.
Finish: Long and warm with hints of rye spice, toasted oak, wintergreen and chocolate
Price: $65 (750ml)
Rating: 89
Bill's Whatever Corner
Rossville Union BOTTLED IN BOND STRAIGHT RYE WHISKEY 6 Year
ROSSVILLE UNION’S MASTER DISTILLER, IAN STIRSMAN, HAND SELECTED THIS BOTTLED-IN-BOND, SIX-YEAR-OLD RYE WHISKEY. THIS MASTERFULLY CRAFTED, 2023 LIMITED-RELEASE RYE WHISKEY IS CARAMEL AND MOCHA-FORWARD WITH A RICH, CANDIED FRUIT BODY AND A SLIGHT GREEN APPLE, MALTED CHOCOLATE, AND CINNAMON FINISH. Comprised of 51% rye and 49% barley.
Segment 3 (Announcements & Feedback)
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Segment 4 (New Subscribers, New Supporters & Live Participants)
Hello and welcome to Episode 544 of Linux in the Ham Shack. In this episode, the hosts discuss short topics including Hamvention 2024, the exploit affecting the ARRL and LoTW, Winamp, Rufus, a discussion on privacy in social media and much more. Thanks or listening and have a great week.
Great topic on the show this week. I have never done top band from the home station, only from big gun stations with a full size 160 vertical and beverage antennas. Once I finish WAS on 80 maybe I will experiment with "Practical 160 antennas"
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Can't wait to see y'all at Dayton! I haven't been listening in every Sunday, but will hopefully listen live tomorrow night. Any speculations on new gear?
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