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Entries tagged with 'hot sauce'

Buffalo Chicken Puff Pastry Waffles

Serious Eats Daniel Gritzer 3 comments

Shredded chicken, Frank's RedHot, and blue cheese, all rolled up into puff pastry and cooked on a waffle iron. If you like Buffalo wings, you are guaranteed to like this variation on our puff-pastry waffle series. More

Spicy Buffalo Chicken Burgers

Serious Eats Yvonne Ruperti 5 comments

Charge up your chicken burgers with a serious dose of hot sauce. Cool the fire with the celery-blue cheese mayo. More

Kwik Meal Cart's Lamb from 'New York a la Cart'

Serious Eats Kate Williams Post a comment

Hear talk of New York street food, and the words "halal meat cart" will probably come up, followed by the words "white sauce" and "hot sauce." I'd heard these words more than a few times from friends in the city, but as a non-native, I had little idea what they were actually describing. In New York a la Cart, Alexandra Penfold and Siobhan Wallace highlight one particularly well-known halal cart called Kwik Meal. Kwik Meal's signature dish is a yogurt-y lamb (as opposed to the more typical chicken) marinated with mashed green papaya and a few choice spices. Served over rice with white sauce and hot sauce (Penfold and Wallace suggest cooking down spicy salsa verde for 10 minutes or so to replicate the hot sauce), this lamb is relatively mild in spice yet super tender, with a nice balance of acidity to rich meat. More

Roasted Carrot and Tomato Habanero Hot Sauce

Serious Eats Joshua Bousel Post a comment

Roasted carrots and tomatoes create a complex sweetness that serves as the backdrop to this different and surprising habanero hot sauce. More

Creole Sauce

Serious Eats Joshua Bousel 4 comments

The Creole "holy trinity"—onions, celery, and green bell peppers—forms the base of this fresh-flavored tomato sauce that finishes with a slight hit of heat. More

The Homemade Pantry's Hot Sauce

Serious Eats Caroline Russock 2 comments

This Hot Sauce adapted from The Homemade Pantry by Alana Chernila takes a blend of chiles (dealer's choice), chars 'em up, and blends them with two sour elements—white vinegar and lime juice—and a touch of sugar for a sauce with a nice balance of heat, pucker, and sweet. But of course, your sauce is ultimately contingent on the chiles you pick, so give 'em a little taste before you take the hot sauce plunge. More

Jalapeño-Serrano Hot Sauce

Serious Eats Joshua Bousel 12 comments

Scooped: Michelada Sorbet

Serious Eats Ethan Frisch Post a comment

The michelada is probably my favorite summertime drink, an incredibly refreshing beer cocktail made of a Mexican pilsner-style beer with tomato juice, hot sauce, lime juice and salt. Why not, we wondered, serve it up in frozen form? Sure, it's not as sweet as most ice creams, but what could be better for a summer afternoon than frozen beer? This ice cream is actually quite savory. There's as much salt in the recipe as sugar. More

Dinner Tonight: Roger Ebert's Chicken with Fragrant Rice

Serious Eats Blake Royer 16 comments

A food writer at the Austin American-Statesman called this recipe "the most delicious chicken and rice dish in memory." It comes from Roger Ebert's new cookbook The Pot and How to Use It: The Mystery and Romance of the Rice Cooker, a strange departure not only for a film critic but for someone who has lost the ability to eat or speak. No matter, this is the kind of comfort-food dish that everyone should have in their repertoire. More

Chilaquiles Frittata

Serious Eats Andrea Lynn 2 comments
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