Iluds 60 Rips r Usig Yur Ht Saus
Hot Sauce! TecHnIqUeS foR MkIn SInTURe HoT SUceS with 32 Rips t t Yu Startd
Jennifer Trainer Thompson “The Queen of Hot.” — Associated Press
CONTENTS INTRdCTIN History Types of Hot Sauces Working with Chiles and Other Ingredients
32 Recipes for making Hot Sauces Adzhika
Malagueta
Satan Sauce
Back Draft
Curried PapayaGinger Sauce
Molho
Sauce Chien
Bajan Pepper Rum
Inner Beauty Hot Sauce
Sauce Ti-Malice
Brazilian Lime Sauce
Jalapeño Sauce
Narsharab (Pomegranate Sauce) Pebre
She Simmers
Picante Sauce
Sriracha
Pili Pili
Tomatillo Salsa Verde
Caribbean Hot Sauce Chipotle Sauce Chipotles in Adobo Cross-Dresser
Ja Maican Me Crazy Jerk Sauce Joe’s Finishing Sauce Joe’s Soak Sauce Louisiana Hot Sauce
Pineapple Curry Sauce
Sherry-Pepper Sauce
Yucatán Gold
Pique Puerto Rican Adobo
plus 60 recipes for cooking with sauces Fire-Roasted Tomato Salsa • Mexican Breakfast Tacos • Yucatán Lime Soup • Shrimp and Sausage Jambalaya • Flank Steak with Chipotle-Maple Glaze • Shrimp Pili Pili with AvocadoGinger Salad • Spicy Beef Kabobs • Grilled Chicken with YogurtPomegranate Sauce • Scallops in Chile-Lime Sauce • Planters Punch • PLUS 50 MORE!
dR QN F HT Until I met you, I thought I was the master of it all. Nothing could be too hot. Morning, noon, and night I cook with chiles and keep a bottle of sauce in my bag. In Syracuse, around the corner from where I work, there’s a place serving wings, and I break into a sweat every time I eat them. I know the owners are saying, “Let’s see how far we can take this guy.” It’s a little holein-the-wall . . . the next time you get to Syracuse, ask for the wings “like Vincent likes them.” They can really lay it out for you. Endorphincally yours, Vincent Sweating It Out in Syracuse
TQI 101 Md b dtllg t j f t bl gv lt, tequila comes rom the region surrounding the city o Tequila in the highlands o Jalisco, Mexico. North America’s America’s rst distilled spirit, tequila has been made in Mexico or hundreds o years. Types o tequila include:
Bl (wt) lt (lv). Fresh and clear, this tequila is very strong, with a slightly foral bouquet.
o (gld). A traditional blanco tequila with caramel ood coloring and favoring added, it is best used or rozen margaritas.
rd (td). With a traditional pale color, this tequila has a more natural mellow favor than the oro. Aged in oak barrels or two months to one year, its color comes rom the oak tint, and the resting makes it more mellow. mellow.
añj (gd). With a woody bouquet, this is a traditional clear tequila aged in white oak casks or one to three years. Its sot golden hue does not resemble the “gold” o articially colored tequilas.
rv. Extra añejo, this tequila is aged or at least two years (though it is not like whiskey, whiskey, which gets better with age . . . ater ve years, reserva is spoiled). Like a ne Cognac, tequila reserva is great or sipping.
Jalapeño-Infused Tequila 4 fresh jalapeño chiles 1 bottle 100 100 percent agave tequila
Stem, core, and seed the jalapeños, and cut them into thin slices. Drop into the tequila bottle and taste every day or so. When you reach the desired spiciness, remove the chiles.
making hot sauces
3
Sherry-Pepper Sauce Years ago I had the pleasure o meeting Yeaton Outerbridge, a ourteenth-generation Bermudan whose amily sailed rom Yorkshire to Bermuda in 1620 and has been there ever since. His amily has been making sherrypepper sauce there or decades; indeed, the amily’s name is so synonymous with Bermuda that there’s a saying that Bermuda is a string o islands connected by Outerbridges. A ew drops o this potent liquid will enhance martinis, chowder, eggs, or shellsh. Though traditionally made with piquin chiles, which have a slow burn, this sauce is also lovely with tepin chiles, which are hot mamas with a fash-in-the-pan heat. Both chiles have a pretty orangey red color.
40 fresh piquin chiles
1. Bring a pot of water to a boil. Add the chiles and
2 cups dry sherry
let sit in the boiling water for 2 minutes to soften them.
Try This sauce in:
2. Drain well, and put the peppers into sterilized
Bermuda Cod Fish Cakes (page 134)
bottles (see storage instructions on page 51).
Bermuda Fish Chowder (page 156)
3. Fill the bottles with sherry and seal. The longer it
sits, the hotter it will be. Makes 3 cups
OPPOSITE: Outerbridge's Sherry-
Pepper Sauce and Bermuda Cod Fish Cakes
4
making hot sauces
SCY mRRIG F FVRS The tradition of Bermuda sherry-pepper sauce began when British Royal Navy sailors stationed at the maritime base in Bermuda in the 1800s shared their fiery hot sauce with islanders. The Bermudans, in return, introduced the sailors to their local chile pepper — the piquin, or bird pepper, so named because it had been spread to so many islands by wild birds. Soon the islanders were trading chiles for a bit of the sailor’s sherry, and a sauce was born.
making hot sauces
5
Orange-Chipotle Chicken
' Q
You can make your own adobo sauce, or you can purchase
u e
it in most grocery stores.
Olive oil, as needed
1. Heat a little olive oil over medium heat in a skillet
1 medium yellow onion, thinly sliced
and sauté the onion until soft. Add the garlic and sauté for another minute or two, until soft. Transfer the mixture to a bowl and add the orange juice, hot sauce, oregano, salt, and pepper, stirring to combine. Put the chicken in a shallow baking dish and pour the marinade over the top. Refrigerate for 2 to 3 hours, turning the chicken when you think of it.
1 tablespoon minced garlic 1 cup freshly freshly squeezed squeezed orange juice 2 tablespoons hot sauce 2 teaspoons dried oregano 1 teaspoon sea sea salt Freshly ground black pepper 1 pound skinless, bone-in chicken breasts
2. Preheat the oven to 350°F. 3. Bake the chicken in its marinade for 1 hour. serves 4
hoT sauce opTions
Chipotles in Adobo (page 86) or Puerto Rican Adobo (page 87) hoMeMade:
store-bought: Embasa
Chipotle Peppers in Adobo Sauce
6
cooking with hot sauces
Puerto Rican Adobo This is a satisying marinade marinade or pork or chicken. The longer the marinade time (up to a day or so), the tastier the dish. 5 garlic cloves, chopped
1. Add all of the ingredients to a food processor and
1 fresh jalapeño chile, stemmed, seeded, and chopped
purée until smooth.
2 tablespoons ancho chile chile powder (or substitute paprika)
2. Use within a few days. Makes 1 cup
2 teaspoons salt 1 teaspoon dried oregano ½ cup olive oil 1 ⁄ 3
cup red wine vinegar
Try This sauce in:
Orange-Chipotle Chicken (page 175)
Atomic Pickles S m a l l F o o d S
This is a resh rerigerator pickle (not a canned pickle) that will keep or 2 weeks rerigerated. Use bottled water, not tap water, since you won’t want chlorine or undesirable minerals in the water. It’s rom my riend Jody Fijal, a ormidable cook and canner.
6 Kirby cucumbers 1 ⁄ 8
cup pickling spice
3 garlic cloves, halved 2 sprigs fresh fresh dill 3 cups bottled water ½ cup distilled white vinegar 2 tablespoons hot sauce 2½ tablespoons kosher salt ½ teaspoon cayenne pepper
1. Arrange the cucumbers standing up in a sterilized
jar. Add half the pickling spice, half the garlic, and half the dill to the jar of cucumbers. 2. Mix the water, vinegar, hot sauce, salt, and cay-
enne in a large bowl and stir until the salt is dissolved. The taste should be sour but not really salty. Add to the jar, along with the remaining pickling spice, garlic, and dill. Seal and shake gently to blend. Remove the lid and let the cucumbers sit at room temperature uncovered for 24 hours.
hoT sauce opTions
3. Taste the pickles and adjust the seasoning as
Yucatan Gold (page 55) or Caribbean Hot Sauce (page 67)
desired. Let the pickles stay on the counter uncovered until they turn a dark greenish color, up to 2 days, then refrigerate. They will keep in the refrigerator for 2 weeks.
hoMeMade:
store-bought: 911 Hot
Sauce Makes 2 quarts
8
cooking with hot sauces
The One Book Every Fiery-Food Lover Needs. 32 recipes for making signature hot sauces and another 60 recipes for using hot sauces in everything from barbeque to bouillabaisse.
The Author Jennifer Trainer Thompson is the author of numerous cookbooks, including The Fresh Egg Cookbook and Jump Up and Kiss Me . Nominated for three James
Beard awards and dubbed “The Queen of Hot” by the Associated Press, she’s recognized as a leader in the spicy foods movement. She is the chef/creator of Jump Up and Kiss Me hot sauces and lives in western Massachusetts.
Publicity
Specifications
Alee Marsh (413) 346-2116 or
[email protected]
Full-color; photographs throughout 192 pages; 6½ x 8½ Paper: $14.95 US / $17.95 CAN ISBN: 978-1-60342-816-3 No. 62816
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Tie-in with BBQ themes Tie-in for summer publicity National Fiery Food Convention author event
Available April 2012
Customized Storey hot sauce bottles Social media campaign National cooking and DIY media
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