Ten Recipes for National Hot and Spicy Food Day 2013

National Hot and Spicy Food Day is an unofficial day dedicated to the eating of spicy foods, particularly of international origin. The exact origins of National Hot and Spicy Food Day are unknown; however, hot and spicy food has been a part of the human diet for over 6000 years.

sriracha garlic wings recipe

10 Hot and Spicy Recipes

I gathered this list of fiery recipes as a “must try” list of my own. I hope some of them inspire you to make a hot and spicy dish too.

1. Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce

Bobby Flay uses spicy Mexican chorizo, fresh red chile sauce, and fried eggs – served on fried corn tortillas.

2. Simple Chile de Arbol Salsa

Chile de árbol has a mild to medium heat level (15-30,000 Scoville units). This simple salsa recipe includes garlic and oregano.

3. Chile Roasted Shrimp

Featuring red jalapenos, garlic and butter, this Cajun style recipe looks delicious.

Chile roasted shrimp

via Chow

4. Grilled Jerk Pork Skewers

Most jerk sauces and marinades are fairly complex in ingredients, and this is no exception. You can substitute a decent jar of Pickapeppa or Walkerswood jerk paste for these grilled pork skewers. Includes a honey-lime sauce.

5. Grilled Mexican Chorizo with Spicy Tomato Caper Sauce

More fiery Mexican chorizo, this time as sausages.

6. Chipotle Burgers

Only 4 ingredients needed for these smoky burgers.

7. Peruvian-Style Grilled Chicken

It’s all about the green sauce here. Spatchcock or butterfly the bird.

We’ll finish with 3 of our most popular posts for hot and spicy food!

8. Chipotle Glazed Tex Mex Meatloaf

We always have a few cans of chipotles in adobo handy.

9. Chorizo Stuffed Bacon Wrapped Grilled Jalapenos

More chorizo. I love the stuff. These are fiery candy for your mouth.

10. Sriracha Garlic Chicken Wings

These hot, spicy, garlicky wings are our favorite.

Which of these hot and spicy recipes would you most like to try? Leave a Comment below and tell us.

White BBQ Sauce From Big Bob Gibson Bar-B-Q

White BBQ Sauce from Northern Alabama

I first learned about the white bbq sauce that Big Bob Gibson made famous in Decatur, Alabama, from reading “Peace, Love and Barbecue” by Mike and Amy Mills. Mike writes:

Big Bob’s chicken is among the best I’ve ever eaten. The birds are simply seasoned with lots of salt and black pepper and smoked with hickory wood at a temperature higher than I usually suggest. Then they pull ’em off the pit and dunk ’em in a 5-gallon bucket of white sauce, leaving the crispy, smokey skin with a thin coating of the tangy sauce. The flavor is just awesome.

Now Chris Lilly’s “Big Bob Gibson’s BBQ Book” comes out, with yet another variation on the same recipe. As Chris points out:

There is now a large number of “authentic” versions of Big Bob’s original secret recipe and cooking method – all different from one another.

Big Bob Gibson White Sauce on Chicken

Delicious white BBQ sauce on chicken

First I tried the recipe I saw in “Peace, Love and Barbecue”. It was different from this Marylander’s love of the red, sticky BBQ sauces. But very good. Would I make it again? Maybe, maybe not. It was so unique and different, and while delicious as it was… would this be something I’d make again?

Then I got my copy of “Big Bob Gibson’s BBQ Book” with yet another version of the white sauce. OK, now I HAD to make it again. Especially considering the additional ingredients this recipe called for.

Here’s a comparison of the two recipes:

Mike Mills’ Version

  • 1 cup mayonnaise
  • 1 cup apple cider vinegar
  • 1 tbl lemon juice
  • 1 1/2 tbls black pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne

Chris Lilly’s Version

  • 2 cups mayonnaise
  • 1 cup distilled white vinegar
  • 1/2 cup apple juice
  • 2 tsps prepared horseradish
  • 2 tsps black pepper
  • 2 tsps fresh lemon juice
  • 1 tsp salt
  • 1/2 tsp cayenne pepper

Combine all ingredients in a very large bowl. Season your chicken and grill or bbq it as you like. When it’s done, take that hot, smokey chicken and dunk it in the bowl of white sauce, turning to coat. Serve immediately with your favorite sides. Delicious!

Let me point out that I’ve learned that the *best* bbq sauce recipes don’t always taste great “out of the bottle” – rather they *need* to be cooked to really bring out the flavor. I think this is going to be my mantra… if it’s just ok “out of the bowl”, it will improve with cooking!

This second cooking of the chicken with the Chris Lilly version of the recipe was even better.

Still, would we cook it up again? Yes. How soon? Well, not for a while. It’s now a “been there done that” thing. If tonight I could visit the restaurant in Decatur, AL of the famous Big Bob’s and have the “real thing”… I might come home all fired up and do it all again.

But for now, I’m sticking with the sticky… sticky, red, saucey, spicey BBQ sauces that we in the Mason-Dixon “Old Line State” of Maryland love.

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