Old Bay Coleslaw With A Kick
by Matt Bray
Sizzle up your side of slaw…
Coleslaw is one of those sides that is just as tasty next tosummer barbecue as it is on a thick deli-meat sandwich. And – depending on that dish –sometimes a little extra kick is in order. For those moments, go for an Old Bay coleslaw. The paprika and cayenne in Old Bay add heat, and you can increase it even further by adding in some diced red chilies of your choice. We’re preferable to red jalapeño or Fresno peppers here. Both ratchet things up quite nicely and Fresno chilies add a little smokiness to boot.
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Spicy Caesar co*cktail
by Matt Bray
The “extra oomph”Canadian Bloody Mary alternative…
If you’re looking to ramp up your Bloody Mary love, it’s time to meet and greet the Caesar co*cktail. It’s the Canadian cousin to the famous brunch drink, and it packs a little extra something. Clamato Picante (see on Amazon) delivers not only the unique clam flavor you expect, but also a punch of jalapeño puree. Top that with a few dashes of Tabasco, and this is one co*cktail that’s certain to wake you up.
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Spicy Cajun Cream Sauce
Delicious…from pasta sauce to dipping sauce. Spicy Cajun cream sauce is not onlytasty, it’s also very versatile.It’s obviously a good choice for adding a touch of spice to basic pasta. But try it, too, topping some chicken cutlets or as a dipping sauce side for …
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Homemade Creole Seasoning
by Matt Bray
Put that spice rack to work…
Just like Cajun seasoning, Creole seasoning is relatively easy to make at home. All it takes is a few more ingredients beyond its Cajun cousin. This recipe is overall light on salt compared to commercial options out there, so play with the amount you use to get the flavor you’re looking for in your dish. The heat is provided by cayenne pepper powder with a little coming from the sweet paprika base. If you want to temper down the spice, cut a tablespoon of cayenne and replace it with paprika.
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Homemade Adobo Seasoning
by Matt Bray
From guacamole seasoning to steak rub…
Mexican adobo seasoning may sound exotic, but its ingredients are all common sightson thespice rack. When combined, they make a flavorful mix that’s just as perfect as a guacamole seasoning as it is a barbecue steak rub. Try it, too, as a spice for bean sides, a taco meat seasoning, or as a seasoning for a Mexican inspired salad. It’s very versatile. The chili heat in this recipe is provided by the paprika and chipotle powder.
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Homemade Jerk Seasoning
by Matt Bray
A savory seasoning with heat.
When you think jerk seasoning, you think Jamaican foods, jerkchicken, shrimp, and steaks. And it’s true – this homemade jerk seasoning is perfect with all of these things. But it’s a seasoning that’s actually a whole lot more versatile. Try sprinkling it on pizza and sandwiches for a little extra savory oomph. Mix it with mayonnaise to make a phenomenal dipping sauce. Sprinkleit on sweet potato fries or your morning scrambled eggs. You’ll find lots of uses in your kitchen. The heat source: cayenne pepper powder.
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Poblano Corn Chowder
by Matt Bray
Creamy and mild.
This is about as family friendly as a chili pepper-based soup can get. The mild simmering heat of poblano peppers adds just a hint of spice to this creamy corn chowder. It’s delicious and quite filling too. If you want a little more heat, try swapping out the poblanos for jalapeño peppers.Serve with crackers and shredded white cheddar (as an optional topping.)
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Smokin’ Chipotle Mustard
by Matt Bray
Adding spicy earthy smoke to mustard tang.
Tangy mustards are one of the many condiments that pair very well with hot peppers. Take, for instance, this smoky chipotle mustard. The delicious mustard tanginess is set against smoky chipotle peppers and earthy adobo sauce. It’s a tasty dipping sauce (try it with chicken fingers), and makes for a unique alternative on deli meat sandwiches and pork dishes.
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Smoky Chipotle Ketchup
by Matt Bray
It’s so simple to smoke things up.
Sure you can simply purchase a bottle of chipotle ketchup, but you can also do it yourself. All it takes is a bottle of Heinz (or your tomato ketchup of choice), a few chipotles in adobo sauce, and a few minutes of blending. The best part is you can control your spiciness by adding or subtracting the amount of chipotle chilies used. Try this smoky and spicy ketchup as a dip for fries, chicken fingers, or on top of your favorite burger recipe.
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Sweet Maple Chipotle Barbecue Sauce
by Matt Bray
Sweet maple syrup meet smoky chipotle…
Talk about two rich flavors that are at the opposite ends of the taste spectrum. Yet together, they are magic. On one side you have rich, sweet maple syrup, on the other smoky, spicy chipotle pepper. Pairedin a barbecue sauce, you have a taste bud explosion for your next cookout. Try it on steak, pork, or chicken. It’s great, too, as a barbecue dipping sauce for your favorite fried foods. If there’s too much heat here, lessen the amount of chipotle used to two.
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