Download Hot Sauce!: Techniques for Making Signature Hot Sauces, with by Jennifer Trainer Thompson PDF

By Jennifer Trainer Thompson

Listed here are 32 recipes for making your personal signature sizzling sauces, starting from light to blisteringly sizzling, in addition to 60 recipes that use home made or advertisement scorching sauces in every little thing from fish fry and Buffalo wings to bouillabaisse and black-bean soup. try out making chowders, tacos, ribs, salads, seafood, and extra. There are even recipes for sizzling cocktails, like Daiquiri Diablo and Slow-Burn Martinis! writer Jennifer coach Thompson, famous as a pacesetter within the highly spiced meals stream for her cookbooks and 4 sizzling sauce posters, has spoke of scorching sauce on hundreds and hundreds of speak exhibits, including Live with Regis and Good Morning America. She has traveled her personal own "Trail of Flame," talking at conventions and within the media approximately sizzling meals, and serving as visitor chef at sizzling Nights at eating places in Boston, Philadelphia, and the Berkshires.

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Read or Download Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces PDF

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Additional info for Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces

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Spoon the filling into a pastry bag fitted with a 1 ⁄ 2 -inch plain tip, or into a heavy-duty plastic bag and cut off a bottom corner to create a 1 ⁄ 2-inch opening. ) Squeeze some of the filling into each blossom. Pinch the tops closed and set aside. ) cont’d 43 Eggs and Cheese If you buy your blossoms at a market, here is how to store these fragile beauties until you are ready to stuff them: lay them in a single layer on a baking sheet, cover them with a damp dish towel, and refrigerate for no longer than a day.

Panzerotti Fried Stuffed Pastries For the pastry 2 3 ⁄ 4 cups unbleached all-purpose flour 2⁄3 cup finely shredded groviera or Gruyère cheese 1 teaspoon salt 4 tablespoons chilled unsalted butter 2 egg yolks, lightly beaten 2⁄3 For the Neapolitan cheese and ham filling to 3 ⁄ 4 cup ice water 1⁄ 2 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh basil or marjoram cup grated Parmesan cheese cont’d 3 ounces chopped cooked ham, prosciutto, or salami (optional) 1 egg, lightly beaten To make the pastry, in a bowl, stir together the flour and salt.

Her crackers resembled the Sephardic recipe, but were a bit darker because they were double baked, like many sweet biscotti. I entered a phase of biscotti madness, trying many variations. In this recipe, I have added black pepper to a basic Parmesan dough, as I loved the subtle buzz of heat in the Sephardic cheese cracker. ) I have included two variations as well—both delicious, so I could not leave them out. These are perfect crackers to serve with a bowl of olives or a plate of prosciutto and a glass of sparkling wine.

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