When you come to my kitchen you will be shocked on how an old Kennett retiree could fill a cabinet full of sauces. Yes, just sauces, all kinds of sauces. I decided to tell you about some of the hot sauces that I used in cooking some of my ideas on food.
About two years ago I learned of a hot chili sauce made with red jalapeno peppers. Went to the big store and found none but a month or so later, there it was, Huy Fong Sriracha Hot Chili Sauce. Boy, it was a big bottle of 17 ounces and about $4.29 in price. So I purchased two bottles. Experience there is that if some things sells well, they discontinue the item. But this item is now on their top shelf of hot sauces. This sauce is close to the real McCoy.
This sauce recipe is from the Srirachi Region of Thailand and is made of sun ripened chiles that is a thick consistency of ketchup and sweeter than most hot sauces and tastes with its rich, bright full heat. It is a milder, even fruitier-tasting chile than cayenne. The thick texture comes from the freshly ground peppers they put in the sauce unstrained and is ready to use in soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mien or anything to add a delicious, spicy taste. I give this sauce a plus for coating a chicken. Just finished my breakfast where I used this sauce on my fried potatoes and a few drops on my omelets.
Now for a recipe to using the sauce mentioned above. This simple sandwich called Banh Mi was told to me to be the lunch sandwich everyone in Saigon loves to eat every day. I tried one and they are correct; as they say here it is a keeper.
Take 1/4 cup Asian fish sauce, 1 tablespoon honey, 2 tablespoons sugar, 1 teaspoon freshly ground pepper, 6 scallions ( white and tender green parts only and thinly sliced), 1 1/2 pounds pork tenderloin (thinly sliced), Six 8 inch-long rolls or 2 baguettes ( cut into 8-inch lengths and split), Hoisin sauce and Sriracha chile sauce, vegetable oil (for grilling), 1/2 seedless cucumber (cut into2-by-1/2--inch match sticks), and 1 1/2 loosely packed cups cilantro sprigs.
In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
Spread the rolls with hoisin and sriracha. Put light oil on the grill grates. Brush the pork with oil and grill over high heat, turning for about 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and have at it.
I don 't encourage readers to fix chicken wings of any kind; to me they are "coffin nails" or chicken fat wrapped around two small chicken bones. Just my opinion but it has merit.
My next sauce is Frank's Redhot Original Cayenne Pepper Sauce that is smaller in size, just 12 ounces per bottle at a price of about $2.29. If you are a Buffalo sauce fan, you will recognize this familiar-tasting condiment as the base for the original Buffalo sauce. This sauce is a "middle of the roader" sauce which has tanginess and a tomato sweetness with its heat that is not really that hot. This Cajun-style sauce ferments the fruit for months concentrating flavor and adding complexity or more levels of flavor that I always recommend.
There is more hot sauces that I use that is pretty good hot sauces. The Original Louisiana Hot Sauce, the cheapest price so far at a buck a bottle. The company just uses cayenne peppers, vinegar and salt in their sauce. But they still come through with a pleasant, smoky sweetness with a roasted taste with its what I like a simple sweetness or fruitiness taste.
Also in my cabinet are three hot sauces made from different pepper that are also really tasty. With Crazy Cactus Chipotle Hot Sauce that I mix with ketchup for a fiery condiment and serves as a great dip for sandwiches. It also makes a delicious marinade for chicken by mixing with equal parts of Olive Oil. Habanero Heat Wave Hot Sauce is added to chili, stews, and soups. For a cocktail sauce you are ready for a kick in the pants. It is also great with a pork tenderloin or sliced pork. The last one is Island Fire Jalapeņo Hot Sauce. Drizzle this one over nachos and cheese, sprinkle it over pizza, and serve with crab cakes for dipping. Also it is great on tacos. You also can add this sauce to guacamole. These three are distributed by "Dat'l Do-it, Inc. of St. Augustine, FL. 1-800-468-3285 or http://www.datldoit.com.
There are other hot sauces like Tapatio Salsa Picante, Texas Pete Sauce, Valentina Salsa Picante, and El Yucateco Salsa Picante Roja de Chile Habanero that are good but I do not use them. One I have and thought would be great was Tabasco Pepper Sauce but it doesn't have the flavor I like. Too much vinegar for me.
To complete the food ideas, use the hottest chiles on the planet made with the "Trinidad Scorpion Butch T peppers. If you try any hot sauce be sure to have lots of milk and ice cream on hand to use as an antidote. This Heartbreak in Dawns 1498 Caterizer is the favorite of the "real" hot sauces because it is mixed with blueberries, apricot preserves, and honey. This fruity and smoky but not deadly. This one I don 't have and do not want that kind of flavor or burn.
Holy Jolokia is a classic tasting scorcher with a fruity tang. This one has a universal favorite. If you select one this would be number two of the real hot sauces. Leave alone the Dave's Gourmet Limited Edition Private Reserve Insanity Sauce, that comes with a warning for those with heart and respiratory problems. This one supplies only a painful, bitter-tasting burn. The final idea to forget is the Frostbite White Hot Sauce. It does not hurt nearly as much but delivered even less flavor because it contains no chiles, just capsaicin crystals.
Have a Happy