Hey folks, I hope that you’re all holding up well in these hard times.
I am but my access to ingredients has become a lot more limited and so, I’m sad to say, you won’t be seeing the big seafood recipe that I’d had planned for this month. Instead, all I can offer you is another bout of enchiladas from my backlog. A recipe from long ago that got a little lost.
This one, like last month’s recipe, is a twist on a family favourite but, this time around, the salsa’s milder and we’re going back to beans. It’s a vegetarian version, for their sake, with almost all of its heat in the filling.
Heat coming from this old sauce:
Hey folks, it’s white day again. My favourite japanese chocolate-crafting holiday!
Plus, unlike in previous years, twenty-twenty’s white day falls on a saturday. A recipe day.
So, this time around, I’m going to be a little self-indulgent. I’m going to combine three things that I adore – Chocolate, chilli and slow roasting – in order to make some simple yet delicious, ginger and naga-flavoured, salted, caramelised white chocolates.
And I’m going to hope against hope that some of you feel like following suit. Since, despite the ease with which you can whip these rich, sweet, earthy, almost-nutty and entirely decadent treats up, simplicity does not equal speed.
Caramelisation doesn’t occur quickly and my chocolates do have a two hour cooking time. Their flavour is well worth that commitment, of course, but I could still see it putting a few people off.
Happy tuesday, fiery food fans! Last week was fiesta time with Saucey Lady and yesterday was a nice, relaxed birthday celebration for one of my relatives but today, we’re back to work in the Pepper Kitchen.
Yes, this week, we’re trying sauce from Pepper Kitchen – A three-man company from east london who put their own spin on a trinidadian family recipe. Or should I say spins?
After all, I don’t just have the one bottle from them:
Happy tuesday again, everyone! Today, I’d like to show you another import sauce, brought into the country by my good friend Russell, of Grim Reaper Foods.
We talked about his import business, some time ago, back when I had a look at Crazy B🔥stard’s range. He grabs some great german sauces but this one’s different. It’s dutch.
El Jefe, based in amsterdam, are a mexican-themed brand with the usual three colours – Mild green, medium red and hot orange. Yet, unlike most actual mexican brands, the pepper in their orange “Volcán” isn’t habanero. It’s a close relative known as the “suriname yellow”.
Or, more colloquially, the “madame jeanette” – In reference to one of brazil’s most infamous hotties.
The official rating of this pepper puts it at around the same heat as an average hab but its flavour and the way in which it hits are said to be quite different. I look forward to trying it. Continue reading
Welcome to june, everyone. To kick this month off in a rather special way, I’m looking at a pair of imported hot sauces that harken back to the dreams of my youth.
Byron Bay’s Fiery Coconut Chilli Sauce, imported from australia by my good friend Matt Tangent, of Aussie Hot Sauces. And Hell’s Kitchen’s Rockin’ Rasta from the US, first imported by Russel of Grim Reaper Foods but, more recently, picked up by the UK’s largest importers, Hot-Headz.
And, if you’re one of my UK readers, you might recognise the coconut sauce on the left. It may be made in australia now but, until about a year ago, Byron Bay had a partner company producing it over here, as well. Matt actually brought this one over at my request, since I really wanted to talk about it. Thanks dude!
Yet, as excited as I am for the return of the Byron Bay range, theirs isn’t the only sauce on display today. Or even the only coconut one.
Neither of today’s items are quite the korma in a bottle that young me wished for but both are delicious, creamy, rich and sweet, coconut-based, curry sauces, all the same. Ones that my ten-year-old self would have been overjoyed to own.
So the question is: Do they still hold up to the more refined tastes of my mid-twenties?
Happy Star Wars day, everyone! Today’s post has absolutely nothing to do with George Lucas’ famous franchise but my generation was one that grew up in the wake of the original trilogy, receiving every ounce of second-hand excitement imaginable in the run up to Episode One.
And, since I was young enough to enjoy that movie and the games that it spawned, Star Wars has been a positive part of my life for as long as I can remember. I may not be as obsessed with it as some reviewers but I have a lot of respect for the series, all the same, and I just have to acknowledge that today’s date is may the fourth.
Now let’s get on with this weekend’s main feature: A quick and easy, yet utterly delicious egg mayo recipe, featuring Daddy Cool’s Fatalii Attraction.
Because, now that I’m coming to the end of my third bottle, I feel like I should show you how I use the stuff.
Happy tuesday, everyone! I don’t know if any of you follow my youtube channel but, today, we’re doing a little bit of a follow up to my 📽️ Exhorresco video 📽️.
That sauce was one of the hottest and most painful natural products that I’ve had but it wasn’t a bad taste at all, so I thought I’d try something else from its makers, Burns & McCoy. Something on completely the opposite end of the heat spectrum.
It comes packaged in far paler tones and what colour it does have is almost entirely green. You can immediately see that it’s not being sold on its heat and for good reason. It’s probably the mildest
product that I’ve had, just barely tickling the back of my throat when I eat a full spoonful.
So today, we’re going to be focussing far more on the flavour of this Avocado Fire Roasted Poblano vinaigrette, to find out if the company can still hold their own when they’re not melting my face off.
Happy tuesday again people, it’s time for us to return to wales and experience a second sauce from Chilli of the Valley. One with the same pineapple and coconut flavours that ruined Saucey Lady’s Fireman’s Watch for me but one that gives them the centre stage, instead of pairing them badly with other, more savoury fruit.
This one is their Calypso – A sauce designed to mimic the classic piña colada cocktail’s flavours, with pineapple, coconut and rum.
And this time, I see no reason why they won’t work.
To be truly sure, though, I’m going to have to put this sauce to the test.
Welcome back, everyone, to the last of my importer highlights. At least for a while.
Today, we’re looking at a company called Sous Chef, who previously featured as the suppliers for my rare peppercorn taste test and the bean paste in my mapo tofu.
This time, though, I don’t want to focus on their ingredients. I want to take a look at their import sauce:
Why, because these guys don’t import a lot that’s ready to eat but they do import one of the most talked about sauces on Hot Ones. The controversial Ghost Pepper & Blueberry from Bravado Spice Co.
So today, I’ll be looking at that and a little something from the UK that they also stock. But we’ll talk about that item in a bit.
The time has come, spice lovers, for the third and final one of the East Coast Chilli Co sauces I was given. It’s the one I didn’t choose myself and therefore, naturally, the least out there of the bunch.
Yet that also means that it’s the one with broadest appeal. Their best seller. Their “Chance”.
This one bears a second great taste award and even places it on its printed label, either side of its three out of five pitchfork rating. A rating that puts it slap bang in between their other two, heat-wise, and is reinforced by the word “medium” beneath it in all caps.
It’s apparently the company’s most popular product. A garlic, habanero and tomato based sauce, which sounds like nothing out of the ordinary, but, trust me, it still holds its fair share of surprises.