Archive for the ‘Hot Pepper Sauce’ Category

Harvest Creamy Corn “Choup”

Harvest Creamy Corn “Choup”
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 5 min
Cook 25 min

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 pound small potatoes, cut into small chunks
  • 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
  • 1 medium or 2 small zucchini, finely chopped
  • 5 to 6 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 3 tablespoons flour
  • One 32-ounce container (4 cups) chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup chopped flat-leaf parsley
  • Salt and pepper
  • Hot pepper sauce
  • Oyster crackers or popcorn, to pass around the table
  1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
  2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

**Personal Review: No Review Yet**

Turkey Burgers with Zucchini Relish

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Recipe & picture courtesy of Rachael Ray

Serves 4

  • 2 pounds ground turkey breast
  • 1/3 cup finely chopped flat-leaf parsley (a generous handful)
  • 1 tablespoon grill seasoning
  • 1 tablespoon Dijon mustard
  • 2 teaspoons poultry seasoning
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 4 slices sharp cheddar cheese
  • 1 small zucchini, finely chopped
  • 1/4 red bell pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons thyme leaves, finely chopped
  • 2 teaspoons hot pepper sauce
  • Juice of 1 lime
  • Salt
  • 4 sandwich-size English muffins, preferably sourdough, fork split
  • Softened butter, for spreading
  • 4 red leaf lettuce leaves
  1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
  2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
  3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
  4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

Spanish Fideos with Shrimp

spanish-fideos-with-shrimp
Recipe & picture courtesy of Rachael Ray

Makes 4 servings

  • Salt
  • 1 pound thin egg noodles (fideos), broken into 2-inch pieces
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 large red bell pepper, finely chopped
  • 1 bunch scallions, chopped
  • 4 large cloves garlic, grated or finely chopped
  • 1 pound medium shrimp-peeled,deveined and chopped
  • 2/3 cup chopped flat-leaf parsley (a couple of generous handfuls)
  • 1/3 cup dry sherry
  • 1/4 cup soy sauce
  • Hot pepper sauce
  • 1/4 cup slivered almonds, toasted
  1. Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
  2. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat until rippling. Add the bell pepper and cook, stirring occasionally, for 3 minutes. Add the scallions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 2 minutes.
  3. Add the noodles to the shrimp mixture; toss to coat. Add the parsley, sherry, soy sauce and a little hot sauce. Stir in the reserved pasta cooking water. Top with the nuts.

**Personal Review: YUM! This was sooo easy to make and it tasted wonderful! I used angel hair pasta instead of the fideos – I could find them. It was gobbled up quickly!**

Cajun Pot Roast with Maque Choux

cajun-pot-roast
Recipe & picture courtesy of Better Homes & Gardens

Makes 6 servings
Prep: 20 min.
Cook: 8 to 10 hr. (low) or 4 to 5 hr. (high)

  • 1 2- to 2-1/2 pound boneless beef chuck roast
  • 1 tablespoon Cajun seasoning
  • 1 10-ounce package frozen whole kernel corn
  • 1 large green sweet pepper, chopped
  • 1 medium onion, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon bottled hot pepper sauce
  • 1/8 teaspoon ground black pepper
  • 1 14-1/2 ounce can diced tomatoes, undrained
  1. Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of the meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2 to 4-1/2 quart slow cooker.
  2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
  3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables.

 **Personal Review: No Review Yet**

North Carolina-Style Pulled Pork Sandwiches


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 5 hr

  • 3 tablespoons salt
  • 2 tablespoons pepper
  • 1 tablespoon sweet paprika
  • One 5-pound boneless pork shoulder roast
  • 2 tablespoons vegetable oil
  • 1/3 cup distilled white vinegar
  • 1/3 cup apple cider vinegar
  • 1 1/2 teaspoons sugar
  • 1 teaspoon hot pepper sauce
  • 8 hamburger buns, split
  • 4 cups North Carolina-Style Coleslaw (optional)
  1. Preheat the oven to 300°. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
  2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.
  3. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450° and roast for 20 minutes more.
  4. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.

**Personal Review: Letting this roast all day made our house smell wonderful – the pork was cooked to perfection!  We ended up pouring a lot of the vinegar out because it was almost overpowering flavor and added a lot more hot pepper sauce and BBQ sauce to it.  I would reccomend letting this sit overnight in order for the meat to absorb the flavor more.  It tasted great for dinner but leftovers kicked butt – the meat was so tender, so flavorful.**

Texas-Style Brisket


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 30 min
Cook Time: 4 hr

  • Salt and pepper
  • 1 tablespoon garlic powder
  • One 6- to 7-pound trimmed beef brisket, patted dry
  • 2/3 cup beef broth
  • 2/3 cup ketchup
  • 1/3 cup apple cider vinegar
  • 2 teaspoons hot pepper sauce
  1. Soak 3 cups wood chips in water according to the package directions or for 1 hour. Meanwhile, mix together 2 1/2 teaspoons salt, 1 tablespoon pepper and the garlic powder; sprinkle all over the brisket.
  2. Remove the racks from the grill. Arrange a large drip pan or disposable baking sheet on one side of the grill to catch the drippings. Drain the wood chips and transfer to a 2-foot-long sheet of heavyduty foil. Wrap tightly, creating a secure pouch, then poke 10 holes in the top to create a smoker box. Place the pouch on the side of the grill opposite the drippings pan. Set the racks in place, close the grill and preheat to 350°.
  3. Arrange the brisket, fat side up, over the drip pan. Grill, covered, turning once, until lightly charred, about 30 minutes. Wrap with a large sheet of heavy-duty foil and return to the grill, fat side down. Lower the heat to 325° and grill until fork-tender, 2 1/2 to 3 hours. (Be careful when unwrapping the brisket, since there will be lots of juice inside the foil packet.).
  4. In a medium saucepan, bring the beef broth, ketchup, vinegar and hot sauce to a boil. Lower the heat to medium and simmer until thickened, about 10 minutes.
  5. Let the brisket rest, wrapped, for 30 minutes; carefully unwrap and pour the juices into a cup. Thinly slice the meat against the grain, arrange on a platter and pour the juices on top. Serve with the barbecue sauce on the side.

**Personal Review: No Review Yet**

 

Macaroni Salad

Recipe courtesy of Family Circle

Makes: 8 servings
Cook: 8 minutes
Prep: 15 minutes

  • 8 ounces elbow macaroni, or other pasta shape
  • 1/2 cup light mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 cup grape tomatoes, halved
  • 3 stalks celery, trimmed and sliced (1 cup)
  • 2 large carrots, trimmed, peeled and grated (about 1 cup)
  • 4 ounces pepper-Jack cheese, cut into 1/4-inch pieces
  • 1/2 of a sweet green pepper, seeded and chopped
  1. Heat a medium-size pot of lightly salted water to boiling. Add macaroni and cook for 7 minutes or until desired tenderness. Drain and rinse with cool water to halt cooking.
  2. Meanwhile, in a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, pepper and salt.
  3. Transfer drained pasta to a serving bowl. Add tomatoes, celery, carrots, cheese, green pepper and slightly more than half of the mayonnaise mixture. Stir gently to combine and coat all ingredients with dressing. Refrigerate until serving. Just before serving, stir in remaining dressing.

**Personal Review: No Review Yet**