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Auteur : Robb Walsh
Catégorie : Livres anglais et étrangers,Cooking, Food & Wine,Cooking by Ingredient
Broché : * pages
Éditeur : *
Langue : Français, Anglais

Introduction   Salsa surpassed ketchup, newspaper columnists, sociologists, and grocery industry gurus marked it as a major milestone, an indicator of irreversible changes in the ethnic makeup of our society. By 2002, the space allotted to hot sauces and salsas in the average supermarket went from a few feet of shelf space to close to an entire aisle. At the fast-food counter and the condiment station of the ballpark, hot sauce has joined ketchup and mustard in the plastic-squeeze-packet pantheon. Business Week’s list of the twenty-five top-selling condiments in America includes six salsas and four pepper sauces. The hot parade shows no sign of letting up. The 2012 Culinary Trend Mapping Report by food-industry think tank Packaged Facts declared that hot and spicy foods were still one of the fastest growing segments of the grocery business. The researchers reported that multicultural Generation Y and the growing Asian demographic were “eager to try bigger, bolder, hot and spicy flavors in nearly every daypart, food and beverage category, and season.” From the mainstream American point of view, hot and spicy food seems like something that’s arrived on the culinary scene in the last twenty years. But while some of the brand names might be new, the recipes for the hot sauces contained inside the bottles go back hundreds and, sometimes even thousands, of years. This book is a casual tour of hot-sauce history, a practical guide for making it at home, and an exploration of the strange relationship between humankind and hot and spicy food. In six chapters, we consider where hot sauce came from and where it’s going. Chapter 1 introduces some key hot sauce terminology and also describes the various peppers that are used in recipes throughout this book. In chapter 2, you’ll see how your favorite Mexican salsa recipes evolved from centuries-old Mesoamerican “chilmoles.” Chapter 3 will give you some new ideas about how to use the habanero-type chiles of the Caribbean islands, and recounts the story of the pepper sauces that made those intensely hot chiles famous. Chapter 4 follows the fortunes of the Louisiana pepper sauce moguls, and offers recipes for making your own fermented pepper sauces at home. Chapter 5 is a world tour of international hot sauces, including do-it-yourself recipes for Thai Sriracha, Ethiopian berbere, and Indonesian sambal oelek. Finally, in chapter 6 we’ll see how some of America’s top chefs are using hot sauces to raise the profile of fiery food in contemporary American cuisine.  -----------------------------------------------------    Escabeche (Pickled Peppers)   Makes about 2 quarts or 11/2 pounds (drained) This blend of pickled chile peppers, carrots, and onions with seasonings is a favorite condiment. You can use the pickling liquid as a pepper sauce.   2 tablespoons olive oil 1 small onion, thickly sliced 5 cloves garlic, peeled and quartered 8 cups water 15 jalapeño chiles (about 1 pound) 1 pound carrots, peeled and sliced ½ inch thick (about 2 cups) 1¼ cups cider vinegar Pickling salt 1 teaspoon dried Mexican oregano 4 bay leaves White vinegar     Heat the oil in a large soup pot over medium-high heat. Add the onion and sauté for 3 min-utes, then add the garlic. Continue cooking until the onions are soft, 1 to 2 minutes. Add the water and bring to a boil. Add the jalapeños and carrots and cook for 5 minutes, or until slightly softened. Add the cider vinegar, 1 tablespoon pickling salt, oregano, and bay leaves and simmer for another minute. Remove from the heat and allow to cool. Transfer the jalapeños, carrots, and onions with a slotted spoon or tongs into sterilized glass quart-size jars (you may need several). When the cooking liquid has cooled, cover the vegetables with liquid until the jars are three-quarters full. Add 1 tablespoon pickling salt to each jar and fill to the top with white vinegar. Cap each jar tightly and store in the refrigerator for up to several months.

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Hot Sauce!: Techniques for Making Signature Hot Sauces ~ The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes Robb Walsh. 4.5 out of 5 stars 362. Kindle Edition. $4.99. Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments Kirsten K. Shockey. 4.7 out of 5 stars 376. Kindle Edition. $10.49. The Field Guide to Peppers Dave DeWitt. 4.7 out of 5 stars 53. Kindle .

HOT Sauce Recipes / Chile Pepper Sauce ~ Once mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often. During this time, taste (as much as you are able to), and add add'l amounts of desired ingredients until you acheive the taste you desire. Goal is to come up with a sauce that is sweet at first taste, then leaves a healthy amount of pain as the taste fades away.

Southern Pepper Sauce Recipe - Add a Pinch ~ This pepper sauce recipe is a Southern family favorite. Perfect to serve with cornbread , greens or black eyed peas , this pepper sauce recipe is one you’ll turn to again and again. Good ole Southern Pepper Sauce is a favorite condiment to serve with any number of dishes in the south – from black eyed peas to pinto beans, collard or turnip greens and some even like a little bit of it with .

Homemade Cayenne Pepper Sauce - Recipe - Chili Pepper Madness ~ How to Make Cayenne Pepper Sauce – The Recipe Method. First, gather up your cayenne peppers. Clean and dry them. Chop up the cayenne peppers along with garlic cloves and add them to a pot with white wine vinegar and a bit of salt. Bring the mix to a boil, then reduce the heat to low and simmer everything for 20 minutes. The peppers and garlic will be nicely softened. Cool the mixture .

Healthy Diabetes Recipes - DOH ~ Hot Spiced Tomato Juice : 1 46-ounce can low-sodium 1/4 teaspoon sweet basil tomato juice 1/4 teaspoon oregano 2 teaspoons Worcestershire 3 drops Tabasco sauce sauce 1/4 teaspoon garlic powder : Put all ingredients in a large saucepan. Bring to a boil over low heat. Pour the hot juice into mugs. Makes 12 1/2-cup servings.

Classic Southern Barbecue Sauce Recipe ~ You can turn up the heat by adding more cayenne pepper. If you have homemade ketchup or a preferred brand of ketchup that is organic or does not have high fructose corn syrup, even better. You will be able to avoid the additives in prepared barbecue sauce while enjoying the flavor. Ingredients. 3 tablespoons vegetable oil 1 teaspoon garlic (minced) 1 1/2 cups ketchup 6 tablespoons cider .

Spicy Food, Chili Pepper & Hot Sauce Recipes - Chili ~ This chilaquiles recipe is the ultimate Mexican breakfast with crispy tortilla chips tossed with zesty chili sauce, with avocado, jalapenos, tomato, queso, and topped with fried eggs. We’re cooking up a big batch of Mexican Chilaquiles in the Chili Pepper Madness kitchen today, my friends.

32 Recipes That Start with a Jar of Marinara Sauce ~ They’re simple and fun to make and eat. Use packaged dipping sauces, or make your own. Get my recipes on my blog, thehopelesshousewife. —Erika Monroe-Williams, Scottsdale, Arizona . Get Recipe. 23 / 32. Saucy Skillet Lasagna. Thanks to no-cook lasagna noodles, this skillet lasagna makes a fresh, filling, flavorful and fast entree for any Italian meal. —Meghan Crihfield, Ripley, West .

Fermented Hot Sauce - Simple and Delicious! / Feasting At Home ~ Fermenting the hot sauce gives it another layer of flavor, adding complexity. Plus all the little wild bacteria are so good for you! And I’ve found the hot sauce develops even more and more flavor in the fridge, over time. This will keep indefinitely in the fridge. Before using, cover the tip with your finger and give it a shake.

The Spicy Dehydrator Cookbook: 95 Incredible Recipes to ~ Easy, Flavorful and Hot Recipes for Your Dehydrator Take your dehydrator to new and spicy heights with Michael Hultquist’s innovative recipes for everything from hot sauces and spice mixes to jerky and soups that you can rehydrate later. If you’re in the mood for a mildly spicy jerky or want a hot sauce recipe that will take your breath away, The Spicy Dehydrator Cookbook has got you .

Cheese sauce recipe - BBC Food ~ Recipe Tips. You can easily customise this basic cheese sauce recipe with any bits of cheese you have in the fridge that melts well. You can also add a teaspoon of mustard at the end to perk it up.

Vegan And Vegetarian Recipes For Busy - Hurry The Food Up ~ 40 Mouth-watering Vegan Broccoli Recipes – Plant-based plants 40 Sweet and Savory Vegetarian Pies – Bake your weekend away 60 Vegan Weight Loss Recipes – Still delicious, just healthier

Recipes and Favorite Foods from TABASCO® Brand Pepper Sauce ~ Kick up the heat and celebrate the season. View Light Meals Recipe. Light Meals Low-sodium, low-fat recipes with big flavor. View Mexican Classics Recipe. Mexican Classics Recipes from south of the border full of flavor. View Quick & Easy Recipe. Quick & Easy No-hassle recipes you can fix in a snap. Go To Previous Slide. Go To Next Slide. Drinks. Whether it's a Bloody Mary or spicing up your .

Giant Couscous Cake With Roasted Pepper Sauce Recipe - NYT ~ Set aside pepper sauce. Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool. Place a large nonstick skillet over high heat. Toss the scallions .

#1 Hot Sauce Asked For By Name / TABASCO® Brand Pepper Sauce ~ Flavor Your World with TABASCO® Brand sauces – from our Original Red Sauce, to bold hot sauces like Chipotle, Habanero, Sriracha and more. Discover our sauces, recipes, history, and more.

Béchamel sauce recipe - BBC Food ~ Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper .

German Jaegerschnitzel With Mushroom Sauce Recipe ~ Several other variations of this recipe exist, for example, with bacon or red wine, but the most common sauce is sautéed mushrooms with white wine and cream. These can be common button mushrooms, pfifferlinge (chanterelles), or mixtures of several mushrooms.

Drizzle chocolate sauce over poached pears for a festive ~ Make the chocolate sauce: When ready to serve, place the heavy cream in a small microwave-safe bowl and warm on HIGH until hot but not boiling, about 15 seconds. Place the chocolate chips and salt .

Classic Beef Stew Recipe (with VIDEO) - Jessica Gavin ~ Heat to 350ºF (177ºC). Heat a large dutch oven over medium-high heat. Add the olive oil, once hot add the beef in a single layer, work in two batches. Sear the beef on each side until browned, about 1 to 2 minutes per side. Transfer to a clean plate. Repeat with remaining beef. Turn heat down to medium and add the carrots, celery, and onions. Saute until the onions are lightly browned and .

Foolproof Béarnaise Sauce Recipe / Serious Eats ~ For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and .

Hot Sauces, Buffalo Sauces, & Spicy Recipes / Frank’s ~ Living your spiciest life is easy with Frank’s® RedHot®. From hot sauce recipes to spicy sauces, discover new ways to add some heat to your meals today.

Caramel Sauce Recipe / Ina Garten / Food Network ~ Get Caramel Sauce Recipe from Food Network. Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves.