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Recipes that include hot sauce

Un-fried Buffalo Wings

Saturday, January 23, 2010

Most people are amazed to find out that Buffalo Wings are flavored with just butter and hot sauce. Yup, that’s it: simple and delicious. It’s tangy and spicy, over a base of fatty chicken-y goodness. Plus, who doesn’t love anything fried.

bitten wing

Alton Brown’s recipe adds a little garlic, but he stretches further by making his without frying them. This caught me eye right away because Lon and I could really use the calorie savings (apparently the holidays never ended for us) and because frying is just sort of a pain for people at home. It makes a mess, the kitchen will smell for days, and it’s hard to fry a large quantity for your Superbowl party.

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Bacon Clam Dip

Tuesday, January 19, 2010

Everyone serves some kind of dip for Superbowl right?

I looked around at some clam dip recipes and they were all as easy as can be, basically just dump and stir. But, would you be willing to add two little steps, just two easy teensy weensy things? In my opinion, you’ll get more back than you put in, and your guests will know that you did more than just dump and stir.

bacon clam dip in bread bowl 6

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Crawfish Gumbo

Sunday, March 22, 2009

Crawfish Gumbo was, by a good margin, the winner of the FoodMayhem Reader’s Choice: Crawfish Season, receiving 35.7% of the votes. There are many recipes already available online for Crawfish Gumbo, so my goal was to write a definitive guide. I’ve made gumbo quite a few times in the past, so I have a few tips to share. This post is more about the tips than anything else.

Crawfish Gumbo over Rice

The number one tip I have for you is (Tip #1): Don’t attempt to make gumbo unless you’re planning to spend the whole day making it!

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Shrimp Ceviche of No Origin

Monday, February 2, 2009

Whenever I hear about ceviches, people are always talking about the ceviches of their homeland, Argentina, Peru, Chile. Everyone will proudly back-up theirs as the best. With the ingredients I had, like lime, cilantro, red onion, etc, I naturally thought of ceviche, but I also had some pomelo, and I just desperately wanted to include it. Since Pomelo is native to South East Asia, this is kind of a fusion dish.

Shrimp Ceviche of No Origin

  • 12 shrimp (size: 26-30 count)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup small diced seedless cucumber
  • 2 tablespoons paper thin slices or red onion
  • 1 teaspoon chopped cilantro
  • 1/8 teaspoon hot sauce
  • 3/4 cup pieces of peeled pomelo, divided
  • salt and pepper to taste

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Bison Tartare

Saturday, March 1, 2008

As I mentioned, we bought bison meat. After the Bison Burgers for lunch, we had 8.7 ounces left so we decided to have Bison Tartare as an appetizer for dinner. It came out very good so here’s the recipe.

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