Food writer, recipe developer and author of the I Love Trader Joe's College Cookbook.
Ah, I do this same method, except with the Trader Joe's Mandarin Chicken -- I use the fried chicken chunks and mix and match it with different sauces.
Oh, great idea to add into other broths! Why that never occurred to me before, I'm not sure..
I use yellow mustard...
I made a quick version of creme fraiche with lemon juice and cream.
Ah, peppercorns can be a tad confusing. I'm referencing this from Food Lover's Companion, just to make sure my facts are straight. Pink peppercorns are berries from the Baies rose plant. What are considered traditional peppercorns are actually from pepper plants, which is what makes pink peppercorns different. These are also referred to by some as "berries" too but the real distinction is that pink peppercorns are from a completely different plant.
@Jettabugfox. So sorry! It's 3/4 teaspoon cayenne powder, but feel free to increase or decrease that depending on your tastes.
@KarmaFreeCooking -- how do you use it for a pasta? Do you add anything to make it a little thinner?
Aw, we have the same birthday. Mine was yesterday too! Happy Birthday!
Such a good idea for a splash of tequila. I can't wait to try it out.
Oh my goodness! I can't wait to try this..
@maztec I had never heard of the thick Spanish hot chocolate! Thanks for mentioning it. I may use @maztec's tips and experiment making it. Will report back with results.
Corn Bread-Sausage Stuffing With Apples
@seriousb--What a good idea. I'm going to give spicy applesauce a try...
To confit the meat on the stove, Greg recommends to cook the meat and fat in a pot (I'd recommend a Dutch oven) over low heat for a few hours until the meat is soft. I hope that helps!
@samba00 -- The Columbus Circle Whole Foods. Call the Tribeca one, and they should be able to tell you if and when they'll have shipments or point you to other locations getting them.
@pesca -- Can you explain what you enjoy about the pb and Sriracha combo? I'm not sure I get it..
@Evan -- You do bring up a good point. But several people that I spoke with said that once they felt they had hit a capacity where the spicy food started to taste blandish to them, they would refrain from eating it for a few days to a week, and then introduce it back. That seemed to do the trick.
@hottietin: Cucumber sounds like a great addition to a spicy vinegar!
@W. Were: For alcohol, you'll want to do a cold infusion, like the vinegar. Just throw a handful of halved chiles into any alcohol (I like to do it in tequila or alcohol), wait a couple weeks and voila -- you have a spicy spirit on your hands.
@Butrflygirly -- I actually used a rotisserie chicken. I just used a fork to shred the meat and mixed it into the dip. And great idea on adding it to the menu of a Lost party on Sunday.
@Fernando -- Oh, spinach! Not only tastes good but makes it a teeny tiny bit healthier!
@ Ramon -- Hmmm, my only guess is that maybe the chile was old and had lost a lot of its heat. Try ordering jolokia chiles from Kalustyan's (which I referenced above). I know for a fact that they are good quality and scalding hot.
I have never tasted the yellow sriracha, but they were saying it was spicier which is why I recommended going the Scotch bonnet/ habanero route. But to tone down on the heat, how about adding a yellow bell pepper into the mix?
@dollar -- What about using a mix of yellow habaneros and yellow Scotch bonnets?
Have you ever thought about your pans? Some pans have thinner metal, which can make the meat cook too fast. Disregard what the recipes are saying; find out which temperature works for you, your pan and your heat source, probably medium-high.
The last few years, our Christmas breakfast tradition has been sausage pie, adapted from Paula Deen. It's so decadent and yet utterly delicious that I would feel guilt consuming it on any other day than Christmas..
I love, love, love Real Cajun! Good picks!