Sweat N Spice

Posted By:
SauceHound

Ingredients:
One baking chicken cut into pieces (about 5 pounds)
1 large red onion, chopped
1 C tomato puree
1/2 C sour cream
1/2 stick butter
1/2 C Dave’s Roasted Garlic Hot Sauce
Salt and fresh ground black pepper

Directions:

Salt and pepper chicken pieces. Fry onion in butter until lightly browned. Add tomatoes and simmer for a few minutes longer. Add sour cream and Dave’s Roasted Garlic Hot Sauce. Set aside.

Add chicken pieces to a deep baking dish and pour sauce to evenly coat.

Cover dish and bake in a 350 degree oven.

Check chicken after 90 minutes and test meat juices in the breast or thigh for doneness. Sauce may be thinned with stock or wine if too thick.

Posted By:
SauceHound

Ingredients:

3 large Mexican Hass avocados, peeled and pitted
3 tomatoes, peeled, seeded and diced
1 medium onion, finely chopped
juice of one large lemon
1/3 cup cilantro, finely chopped
2 green hot chili peppers, seeded and chopped
1/2 teaspoon salt

Directions:

Mash one avocado and chop the other two into 1/2-inch pieces.

Add remaining ingredients and serve.

Posted By:
SauceHound

Ingredients:

1.5 lbs. hamburger
1 medium onion, chopped
1 can refried beans
1 small jar hot picante sauce
1 package taco seasonong mix
16 ounce sour cream- separated in halves
12 ounce cheddar cheese, shredded – separated in halves

Directions:

Brown hamburger with onion in a large frying pan. Drain fat. Stir in beans, sauce and seasoning mix.

In a two qt. casserole dish, spread half of the meat in the bottom and top with half of the sour cream and half of the cheese. Then repeat, ending with cheese on top.

Bake at 350 degrees until bubbly (about 20 minutes).

Serve with tortilla chips.

Note: It is not very spicy even though hot picante sauce is used. Jalapeno peppers can be added when browning the ground beef for more spiciness.

Posted By:
SauceHound

Ingredients:

* 1 lb. pinto beans
* 3 lbs. pork roast
* 7 cups water
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1 tbsp. salt
* 2 tbsp. chili powder
* 1 tbsp. cumin
* 1 tsp. oregano
* 1 (4 oz) can chopped green chiles
* tortilla chips

Directions:

Put all ingredients except corn chips in crockpot or Dutch oven. Cover and simmer 5 hrs. or until roast falls apart and beans are tender.

Uncover and cook 1/2 hr. until desired thickness.

Serve over tortilla chips and pass toppings: chopped tomatoes, avocados, onions, shredded onions, grated cheese, picante sauce.

Posted By:
TongueBurner

It’s no secret or surprise that Super Bowl weekend is the time of the year when the most chicken wings are consumed. In Philadelphia, there is a massive chicken wing eating contest which is celebrating its 18th anniversary this Friday (Feb. 5). More than 20,000 people show up each year just to watch competitors consume chicken wings by the hundreds.

There is a significant overlap of chicken wing lovers and chileheads. While you can just buy a bottle of any hot sauce and make your own chicken wings, it is nice to know there are tried and true chicken wing flavors outside of the common cayenne/butter/vineagar basting.

There is no better time to try a new chicken wing recipe out than Super Bowl Sunday. Here are our Top 10 Chicken Wing Recipes. All will score big with the crowds at your Super Bowl party.

1. Anchor Bar Buffalo Wing Recipe – A classic from the place the invented chicken wings.

2. Buttermilk Ranch Hot Wings – Rich taste pairs perfect with chicken wings.

3. Cajun Bottle Rocket Wings – With the Saints in the Super Bowl, bayou-basted chicken wings are in vogue.

4. Utter Fool’s Nuclear Wings – Eating one of these chicken wings is like putting a solar flare in your mouth.

5. KFC Honey BBQ Wings – Sorry Colonel, but we have your secrets on these chicken wings.

6. Peanut Crunch Chicken Wings – Everyone will go nuts for these chicken wings!

7. Coconut Curried Hot Wings – Interesting tropical ingredients fans these chicken wings with flavor.

8. Cantonese Style Hot Wings – Incredible Asian-style chicken wings.

9. Horseradish Hot Wings – Sinus opening deliciousness makes these chicken wings a hit.

10. Candied Chicken Wings – Betcha no one at your party has ever had anything like the sweet delight of these chicken wings.

Posted By:
TongueBurner

(Editor’s Note: The following review comes courtesy of devout chilehead Scott Roberts.)

Let’s give a rundown of Lizard’s on the Bayou Gila Venom Habanero Sauce’s accolades: it was 2006 ZestFest’s Peoples’ Preference Hot Sauce Award winner, a 2007 Golden Chile Award, placing third in the Pepper Blend category, and a 2008 1st Place Scovie Award in the Habanero Hot Sauce category. Not a bad list for a sauce, so let’s see how it holds up to my humble little palate.

Ingredients:
Water, fresh onions, distilled white vinegar, minced garlic, combination of jalapeno, cayenne and serrano peppers, and minimal salt added.

Aroma:
3 out of 5. The first thing that hit my nose was garlic and blended peppers. An underlying sweetness from the onions gave it a solid base, but it seemed slightly more tart and bitter smelling than I would like.

Appearance and Texture:
4 out of 5. Good: pulpy with seeds and needle-like shreds of chiles, and medium runny. Gila Venom has a bright red quality that would add a lovely dash of color to your dishes.

Taste Straight Up:
3 out of 5. This is truly much more pungent than it smells. The tang of the vinegar and the immense heat from the peppers jump out first on your tongue. Within a few seconds the onions and garlic follow up to give the sauce a touch of complexity, but only a touch, as the vinegar and habaneros blast through and dominate the flavor.

Gila Venom is not as balanced as I would have liked; it’s more tart and peppery than anything else. It seemed like there was the ultra-hot, bright and distinctively “bitter” flavor of fataliis. If you’ve ever chomped on a fresh fatalii you’ll know what I’m talking about. Maybe a little more garlic or even less water (it’s rare that I see a hot sauce list this as the first ingredient) would have produced a heartier and more savory taste. If you’re looking for a quick mini-bomb of heat that has a decent taste, though, Gila Venom would fit the role adequately.

Taste on Food:
3.5 out of 5. That night we were having flatbread soft tacos and, for me, Mexican-style foods should be required to have immense heat and intense flavors. Subtle stuff won’t cut the mustard (and mustard wouldn’t be good, either). I wanted my food to bite back, so I gave a generous splash of the sauce to see how venomous it was.

The burn was likable but the taste could have contained more oomph. On another occasion, my meal was nachos with black beans and melted cheese. It fared a little better. My theory is the higher salt content of the tortilla chips worked with the “lower undertones” of the sauce (namely, the garlic and onions) in producing a snappier flavor. I’m not advocating dousing salt on your dishes when they’re covered with Lizard’s on the Bayou Gila Venom Habanero Sauce, but you could look for items with already-existing heavy amounts of spices.

Heat:
3 out of 5. There is both an immediate singe and a long-lasting burn after spooning some Gila Venom in your mouth. From my experience habanero peppers have that delayed heat, where it takes several seconds of slow build-up and then WHAM! it engulfs your tongue. Gila Venom is hot from the onset and lingers for a good two minutes until the heat subsides. Chileheads would love the burn; mild mouths would be overwhelmed. This is for heat lovers only with a good medium-hot level spiciness.

Overall:
If you’re not needing anything too complicated, Lizard’s on the Bayou Gila Venom Habanero Sauce is a basic sauce that will supply you bucket-loads of heat. A few tweaks here and there would make this a really great sauce. A 5 oz. bottle can be purchased for $4.45 plus shipping from Sweat N’ Spice.

Product Info | Related Products

Posted By:
SauceHound

Ingredients:

2 lb Lean ground beef
1 qt Water
4 Small onions, chopped
1 ts Garlic powder
4 ts Chili powder
2 ts Crushed red pepper
4 ts Cumin
1 tb Salt
5 Medium Bay leaves
1 ts Ground allspice
1 1/2 tb Vinegar
2 tb Worstershire sauce
6 oz Tomato paste
1 Block unsweetened chocolate

Directions:

Add ground beef to water in a large pot and stir until beef separates to a fine texture.
Add all other ingredients.
Stir to blend.
Whisper “I love the Reds”
Bring to a boil and reduce heat to simmer uncovered for about 3 hours.
May cover for the last hour if desired consistency has been reached.

Posted By:
SauceHound

Ingredients:
4-5 lbs buffalo or beef, cut into 1/2 to 1 in. cubes (any cut of beef will do)
1 large green bell pepper, diced
1 large red bell pepper, diced
3 large Spanish onions, coarsely chopped
3 tablespoons fresh cilantro, minced
6 chipotle peppers, minced
6 large jalapenos, seeded & chopped
2-28 oz. cans diced tomatoes, drained
8 cloves garlic, crushed or minced

Seasoning Mix:
1-15 oz. can tomato sauce
1 can beef broth
2 Tbsp Worcestershire sauce
8 Tbsp chili powder (or to taste)
1 Tbsp salt
1 tsp. black pepper
1 Tbsp sugar
2 Tbsp ground cumin
1 tsp. dried marjoram leaves
1 Tbsp dried Mexican oregano leaves
2 Tbsp masa harina
3 Tbsp tapioca thickener

Directions:
Preheat oven to 250 F.
Place meat, peppers and other vegetables in large Dutch oven or enameled roasting pan, and mix together (do not brown meat).
Thoroughly blend seasoning mix ingredients together in a bowl (mixer or blender recommended).
Pour Seasoning Mix over ingredients in Dutch oven/roasting pan and mix well.
Cover and place pan in oven.
Cook for 5 to 6 hours or until beef is tender and sauce has thickened.

Serve with your favorite chili condiments, such as pinto beans, pasta, shredded cheese, fresh chopped red onions, sliced jalapeno peppers, hearty homemade bread, crackers and assorted hot sauces.

Posted By:
SauceHound

Ingredients:

6 lbs. lean beef
2 T. crushed cumin
2 T. salt
4 cloves garlic
1/2 cup cornmeal
1 cup chili powder
2 T. oregano
2 T. cayenne
2 quarts beef broth
1/2 cup water
Beans to taste

Directions:

Brown the beef in oil.
Add seasonings and broth.
Simmer 2-3 hours, stirring occasionally if possible.
Skim off fat.

Mix cornmeal with water and add slowly.
Cook another 30 minutes, then add beans if desired.

Posted By:
SauceHound

Ingredients:

6 pequin chilies (small but very hot chilies!)
6 ancho chilies (large dried chilies)
2 lb stewing beef, cut up into 1/2″ cubes
1 T olive oil
2 bay leaves
1 T cumin, ground
2 cloves garlic, peeled
2 tsp oregano, preferably Mexican
2 T paprika
1 tsp sugar
coarse salt
fresh ground black pepper
Tear the chilies in strips and pour two cups boiling water over them.
Let soak for 30 minutes. Drain, reserving the liquid, and set aside.

Directions:

Brown the beef cubes in oil in a heavy casserole.

Add the chile-soaking liquid and bring to a boil.

Add the bay leaves, turn down the heat and let simmer for an hour. Meanwhile, puree the rest of the ingredients, including the chiles, with a half cup of water - more if needed – in a blender or processor.

Add the puree to the meat and let simmer for 30 minutes more, adding water as necessary.