HotSauceDaily.com - Hot sauce, recipes, salsas, and all things hot and spicy.
Tortilla Pizzas are so easy to make. All you need are tortillas, pizza sauce, cheese and toppings. Put them all together and place in a toaster oven, and in about 10 minutes, you have a great, thin, crispy, personal sized pizza. Cut it in 4’s or 6’s and you’re all set!
I know many folks have made these, or maybe you’ve had them at bars and wanted to make them at home but didn’t know how to begin… follow along. They’re so easy!
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Just for fun, here’s a map of all the words used on HotSauceDaily.com
Created at Wordle.net - like a tag cloud, the most used words are bigger. Apparently I use “great” and “salsa” a lot!
Update: As a footnote, I’d like to say I took a few weeks off from work and blogging, and actually rarely got on the internet. I did do a lot of smoking/grilling/barbecuing, and I hope to post some photos, recipes and such soon. I had a great couple of weeks of relaxing and enjoying the warm end of Summer days here at the beach.
Herdez Salsas are great go-to’s for quick, mexican sauce and salsa flavor. These are 2 cans of sauce you should have in your pantry for a quick fix of fresh tasting salsa goodness!
Herdez Salsa Casera Mexicana Picante - Casera means “homemade”. This salsa is thin and chunky, like a pico de gallo. Made with tomatoes, onions, serrano peppers, salt and cilantro… it’s a simple salsa that works on everything you can imagine. Eggs, tacos, pizza and as a dipping salsa with tortilla chips. It’s a quick, out of the can salsa that just works. Heat Level = medium
Pace has a new line of jarred salsas out. Triple Pepper Salsa, Pico de Gallo, Salsa Verde, and a Mexican Four Cheese Salsa con Queso.
The first one I tried is their Triple Pepper Salsa, featuring green chili, serrano and guajillo peppers.
Now, I’m not a big fan of jarred salsas. Most usually taste… well, “jarry”. But I think they have a winner here with their Triple Pepper Salsa!
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It’s Wednesday, my favorite day to read about food in the newspapers. The Baltimore Sun Taste Section comes out today, as well as the NY Times Dining Out section.
We rubbed some chicken thighs with 4 different jerk seasonings to see how they compare, then grilled them to jerk-perfection!
Here are the players:
Neera’s Hot Jamaican Jerk Spice Grilling Paste
Pickapeppa Hot Spicy Jerk Seasoning
Walkerswood Traditional Jamaican Jerk Seasoning
McCormick Jamaican Jerk Seasoning - Not tasted
McCormick Caribbean Jerk Seasoning Sweet & Spicy
We began by rubbing each seasoning on a pair of skinless chicken thighs the night before.
The next day, it was time to grill these spicy jerk chicken pieces, and see which we liked best.
Here’s what we thought about each of the spices/rubs…
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Benito’s Organic Hot Sauces are made with all natural and organic ingredients.
Benito’s Hot Sauce sent us 3 samples of their 5 organic products for review.
All of these 3 sauces had a very fresh, natural taste - our first impressions were:
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Smoke & Spice, by Cheryl Alters Jamison and Bill Jamison (authors of Born to Grill), was my first ‘cue cookbook that I got when I bought my first smoker (that has long since succumbed to the salt air here at the beach), but it’s the book I cut my teeth on for barbecue, smoking and cooking outdoors.
Cooking with SMOKE, the REAL Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
We love Sriracha Hot Chili Sauce. It’s great on all Oriental foods, as well as on our favorite hot chicken wings recipe. But in a recent conversation with our doctor, a hot sauce loving foodie himself, he told us he was unable to find the plastic squeeze bottle of Tuong Ot Sriracha pictured here. –>
This led us to this post - a comparison of *real* sriracha sauce with a lesser quality one. Continue reading →
Mastering Barbecue by Michael H. Stines is chock full of great grilling tips, recipes and techniques. Chef Stines convinced me of the awesome value of brining poultry to keep it moist, and prevent drying out. His “Spicy Poultry Brine” recipe combines salt with pickling spices, peppercorns, vinegar and 10 other everyday spices from your cabinet. He also includes brining recipes for pork, salmon and fish.
It’s May, and that means warm weather here in Maryland. Time to get out the Weber Kettle and Char-Griller Pro and do some serious cooking! As Joshua Bousel said over at SeriousEats.com
“there are two seasons each year: grilling season and the other”.
While I’ve been cooking on the grills since early April, I’d like to start off with a look at one of my “go to” cookbooks. (click twice on that back cover, and you can read it just fine)
The first thing I read about was ribs! For ribs, Chef Stines recommends soaking them in
a gallon of water and 1 cup of white vinegar for 20 minutes. When I asked Chef Stines what this was all about, he emailed this:
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