contest BEGIN! Specialty Hot Sauce Throwdown
- Thread starter The Hot Pepper
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salsalady
eXtreme Business
Spicy Caramel Dessert Sauce on Pies
Ingredients-
1c brown sugar
4T butter
1/2 cream
pinch of salt
1 tsp vanilla
(No spicy stuff yet)
To make the sauce, put all the ingredients in a sauce pan. Bring to boil and simmer for a few minutes until all the sugar is dissolved.
At this point, I knew the boys wouldn't want some spicy sauce and I wanted to try both the dry chile blend and the Pure Evil Capsaicin Drops. So, in one jar I put 2 capsaicin drops, in the 2nd jar I put 1/4 tsp yellow chile blend, and the 3rd jar was left plain.
Drizzle Spicy Caramel Sauce over pies and enjoy!
I like the chile blend mix, it did add a bit of chile flavor. The capsaicin drops blend was a perfect blend of sweet caramel and then that sneaky heat after 3-4 seconds. Not overwhelming, but enough to let you know there's something extra in there.
Pies recipes-
Pie crust recipe (x3 for a double crust peach pie and the apple turnovers)
1 1/4c flour
1/4 tsp salt
1/2c butter- very cold
1/4c ice water
Pulse the flour, salt and butter in a food processor (or cut in with a fork or pastry cutter) until very fine crumbles. Add ice water just until it holds together. Chill and roll out as usual.
For the peach pie, I made a crumble of 1c sugar, 1/4c flour and 2T butter (used about 2/3 for the peach pie and 1/3 for the apple turnovers).
Layer 4 cups fresh sliced peaches (from our tree) with the sugar crumble in the pie crust
Top with the other crust.
Brush with egg wash and bake at 350F for ~1 hour.
For the apple turnovers-
peel and slice 2 cups fresh Transparent apples (first apples of the season!)
Toss with 1 tbsp. lemon juice, the rest of the sugar crumble from the peach pie and 1/2 tsp cinnamon.
Place apple mix in pastry circles, fold over and seal, brush w/ egg wash.
Bake for about 40 minutes. (sorry, didn't keep track of the time~)
Ingredients-
1c brown sugar
4T butter
1/2 cream
pinch of salt
1 tsp vanilla
(No spicy stuff yet)
To make the sauce, put all the ingredients in a sauce pan. Bring to boil and simmer for a few minutes until all the sugar is dissolved.
At this point, I knew the boys wouldn't want some spicy sauce and I wanted to try both the dry chile blend and the Pure Evil Capsaicin Drops. So, in one jar I put 2 capsaicin drops, in the 2nd jar I put 1/4 tsp yellow chile blend, and the 3rd jar was left plain.
Drizzle Spicy Caramel Sauce over pies and enjoy!
I like the chile blend mix, it did add a bit of chile flavor. The capsaicin drops blend was a perfect blend of sweet caramel and then that sneaky heat after 3-4 seconds. Not overwhelming, but enough to let you know there's something extra in there.
Pies recipes-
Pie crust recipe (x3 for a double crust peach pie and the apple turnovers)
1 1/4c flour
1/4 tsp salt
1/2c butter- very cold
1/4c ice water
Pulse the flour, salt and butter in a food processor (or cut in with a fork or pastry cutter) until very fine crumbles. Add ice water just until it holds together. Chill and roll out as usual.
For the peach pie, I made a crumble of 1c sugar, 1/4c flour and 2T butter (used about 2/3 for the peach pie and 1/3 for the apple turnovers).
Layer 4 cups fresh sliced peaches (from our tree) with the sugar crumble in the pie crust
Top with the other crust.
Brush with egg wash and bake at 350F for ~1 hour.
For the apple turnovers-
peel and slice 2 cups fresh Transparent apples (first apples of the season!)
Toss with 1 tbsp. lemon juice, the rest of the sugar crumble from the peach pie and 1/2 tsp cinnamon.
Place apple mix in pastry circles, fold over and seal, brush w/ egg wash.
Bake for about 40 minutes. (sorry, didn't keep track of the time~)
A ping-pong ball?
SL add the ingredients/methods of your pies! 
Oh, and that is awesome!
Oh, and that is awesome!
Crepes Roquette Chocolate Sauce
Ingredients:
8T Clarified Butter
8oz Bitter Sweet Chocolate
14oz Coconut Cream
3T Curry Powder
3T Buttershots
1T Real Vanilla
7 Thai Bird Peppers
Procedure:
Pour Coconut Cream into a pot and start warming over medium low heat. Add Bittersweet Chocolate and heat till melted.
To the Clarified Butter add 3T Buttershots and 1T Vanilla and drizzle slowly into the chocolate. When completely incorporated add the Curry Powder and Thai Bird peppers. Continue to heat till the sauce reaches the right thickness then pull from heat.
The Classic French Crepe
Crepes Fines Sucrees
Ingredients
3/4 Cup Milk
3/4 Cup Cold Water
3 Egg Yolks
1T Sugar
3T Buttershots
1 Cup Flour
5T Melted Butter
Procedure:
Place all ingredient into a Blender in the order listed. Cover and blend at top speed for 1 minute. Transfer to a bowl, cover and refrigerate for 2 hours.
To make a Crepe, ladle 1/4 cup of batter into a preheated and buttered pan. Cook on the first side till the edges start to curl inward then flip and cook for 30 seconds and transfer to Wax paper.
The Sauce
Crepes Roquette
The idea for this dish comes from the Beer Chocolate Pairing we did last week. One of the bars was a Coconut Curry Chocolate bar upon which we based this sauce. The sauce was decadent with the classic Crepe which had been laced with the same Buttershots used in the chocolate. The crepes were light and buttery. The Chocolate Curry was sauce mildly sweet with hints of the Coconut and Curry at the finish. The heat from the Thai Bird Peppers was a pleasant itch at back of the throat. This sauce would be delightful with other light desserts.
Ingredients:
8T Clarified Butter
8oz Bitter Sweet Chocolate
14oz Coconut Cream
3T Curry Powder
3T Buttershots
1T Real Vanilla
7 Thai Bird Peppers
Procedure:
Pour Coconut Cream into a pot and start warming over medium low heat. Add Bittersweet Chocolate and heat till melted.
To the Clarified Butter add 3T Buttershots and 1T Vanilla and drizzle slowly into the chocolate. When completely incorporated add the Curry Powder and Thai Bird peppers. Continue to heat till the sauce reaches the right thickness then pull from heat.
The Classic French Crepe
Crepes Fines Sucrees
Ingredients
3/4 Cup Milk
3/4 Cup Cold Water
3 Egg Yolks
1T Sugar
3T Buttershots
1 Cup Flour
5T Melted Butter
Procedure:
Place all ingredient into a Blender in the order listed. Cover and blend at top speed for 1 minute. Transfer to a bowl, cover and refrigerate for 2 hours.
To make a Crepe, ladle 1/4 cup of batter into a preheated and buttered pan. Cook on the first side till the edges start to curl inward then flip and cook for 30 seconds and transfer to Wax paper.
The Sauce
Crepes Roquette
The idea for this dish comes from the Beer Chocolate Pairing we did last week. One of the bars was a Coconut Curry Chocolate bar upon which we based this sauce. The sauce was decadent with the classic Crepe which had been laced with the same Buttershots used in the chocolate. The crepes were light and buttery. The Chocolate Curry was sauce mildly sweet with hints of the Coconut and Curry at the finish. The heat from the Thai Bird Peppers was a pleasant itch at back of the throat. This sauce would be delightful with other light desserts.
Nice!
Love it RocketMan!
Ok, I still have another sauce to process tonight so I'm not going to write up a whole lot but here are some of the prep pictures we took along the way. It was truly a blast getting to Throwdown with my mom. We have enjoyed cooking together my whole life and this was just amazing.
Yummmmmm!!
Yummmmmm!!
Wait, what's in the crepes? Never has non-filled crepes.
That's the idea man! Cool.
RocketMan said:
That's the idea man! Cool.
Mikey's Marinated Flat Iron Steak with Afterburner Steak Sauce:
Marinade:
5 cloves local grown garlic
1 tbl Tamari soy sauce
1/4 cup red wine vinegar
1 tbl organic Dijon Mustard
1 tbl organic cane sugar
1 tbl organic olive oil
1 tbl worcestershire sauce
1/4 cup sierra nevada pale ale beer
pinch of salt
pinch of black pepper
blend all ingredients in blender and marinate steak in baggie overnight.
This is my own recipe hope you guys try it out!
Afterburner Steak Sauce:
1 onion diced
2 red bhut jolokia peppers rough chopped
4 cloves garlic smashed with knife and peeled
1 cup organic ketchup
1/4 cup white wine vinegar
3 tbl organic tamari soy sauce
1/4 cup worcestershire sauce
2 tbl organic coconut sugar
1 tbl organic dijon mustard
juice of 1 lemon
1/2 cup sierra nevada plae ale beer
pinch of salt
pinch of black pepper
saute onion, peppers, garlic till onions are slightly brown. Add rest of ingredients and bring to a boil. Turn down to med low heat and simmer till think consistency. Strain with wire mesh strainer and let cool overnight. Serve with steak. The flavor reminds me of me heniz 57 but much sweeter up front and nice burn on the end. Pairs really well with charcoal grilled flat iron. Loved it. Wife said it's too hot but i think it's perfect. Vinegar sweet up front and blast of heat at the end. Hope you guys make it home in the future.
Marinade:
5 cloves local grown garlic
1 tbl Tamari soy sauce
1/4 cup red wine vinegar
1 tbl organic Dijon Mustard
1 tbl organic cane sugar
1 tbl organic olive oil
1 tbl worcestershire sauce
1/4 cup sierra nevada pale ale beer
pinch of salt
pinch of black pepper
blend all ingredients in blender and marinate steak in baggie overnight.
This is my own recipe hope you guys try it out!
Afterburner Steak Sauce:
1 onion diced
2 red bhut jolokia peppers rough chopped
4 cloves garlic smashed with knife and peeled
1 cup organic ketchup
1/4 cup white wine vinegar
3 tbl organic tamari soy sauce
1/4 cup worcestershire sauce
2 tbl organic coconut sugar
1 tbl organic dijon mustard
juice of 1 lemon
1/2 cup sierra nevada plae ale beer
pinch of salt
pinch of black pepper
saute onion, peppers, garlic till onions are slightly brown. Add rest of ingredients and bring to a boil. Turn down to med low heat and simmer till think consistency. Strain with wire mesh strainer and let cool overnight. Serve with steak. The flavor reminds me of me heniz 57 but much sweeter up front and nice burn on the end. Pairs really well with charcoal grilled flat iron. Loved it. Wife said it's too hot but i think it's perfect. Vinegar sweet up front and blast of heat at the end. Hope you guys make it home in the future.
i took it out but it's still showing it. Not sure wtf is going on.salsalady said:
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