The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes from Ten Speed Press

The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes from Ten Speed Press
The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes from Ten Speed Press The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes from Ten Speed Press The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes from Ten Speed Press The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes from Ten Speed Press The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes from Ten Speed Press (click images to enlarge)

The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes from Ten Speed Press

$16.99 $16.97
In Stock Add to Cart
Usually ships in 24 hours
Product prices and availability are accurate as of 2017-12-17 07:43:16 UTC and are subject to change. Any price and availability information displayed on http://www.amazon.com/ at the time of purchase will apply to the purchase of this product.

Description of The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper...

Spicy is Good - Hot Sauces, Spicy Food and More! are delighted to stock the excellent The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes.

With so many available these days, it is great to have a brand you can trust. The The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes is certainly that and will be a superb buy.

For this reduced price, the The Hot Sauce Cookbook Turn Up The Heat With 60 Pepper Sauce Recipes is widely recommended and is always a regular choice with most people. Ten Speed Press have included some excellent touches and this equals great value for money.

Manufacturer Description

From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy.

Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.

Featured Recipe from The Hot Sauce Cookbook: Easy Mole Poblano

Easy Mole Poblano

Makes 2 cups

Ingredients
  • 2 ancho chiles
  • 1 pasilla chile
  • 1 guajillo chile
  • 1 1/2 cups chicken stock
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 onion, sliced
  • 2 tomatoes, quartered
  • 1 ounce semisweet chocolate pieces
  • 1 teaspoon tahini
  • 1 teaspoon almond butter
  • 1 tablespoon smooth peanut butter
  • 1/2 teaspoon sugar
  • Salt
Directions

Stem and seed the chiles, tear them up, and put them into a saucepan with the chicken stock over medium heat. Bring to a boil and then turn off the heat and allow the chiles to soak for 10 minutes, or until soft. Remove the chiles and reserve the chicken stock.

In a saucepan, heat the olive oil over medium heat. Add the garlic and onion and cook until translucent, about 5 minutes. Add the tomatoes, ancho chile, pasilla chile, guajillo chile, chocolate, tahini, almond butter, peanut butter, sugar, and chicken stock. Simmer for 5 minutes. Transfer the mixture to a blender and puree until smooth. If the texture is still gritty, return the mole to the blender and puree again. Tightly sealed, this sauce will keep in the refrigerator for up to a week.

Featured Recipe from The Hot Sauce Cookbook: Homemade Buffalo Chicken Wings

Homemade Buffalo Chicken Wings
Ingredients
  • 5 pounds chicken wings (about 30 whole wings or 60 wing pieces)
  • 1 cup Frank’s RedHot Original Cayenne Pepper Sauce or Frank’s RedHot–Style Pepper Sauce (page 86)
  • 1/2 cup (1 stick) butter, melted
  • 1 cup blue cheese dressing, for serving
  • 12 celery stalks, for serving
Directions

Preheat the oven to 350° F. Line two baking sheets with foil and lightly grease with cooking spray.

If desired, leave the wings whole. To split the wings into smaller pieces, first cut off the wing tips and save them for stock. Rinse the wings, split into two parts at the joint and pat dry. Place the wings (or wing pieces) on the pans in a single layer. Bake the wings, uncovered, for 20 minutes, or until cooked through and slightly crispy. Remove from the oven and place in a large mixing bowl.

Combine the hot sauce and melted butter. Set aside 1/2 cup of the mixture. Pour the rest over the cooked chicken wings. (If your bowl isn’t large enough, mix the wings and sauce in several batches.) The wings can be held at this stage in the refrigerator until you are ready to serve them.

To serve, preheat your broiler on high and broil the wings for 5 minutes on each side, brushing with the reserved sauce. Serve with blue cheese dressing and celery stalks.



Product Tags

Write a Review

CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED 'AS IS' AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.