Seriously Good – Kevin Weeks – Food Blog Monday

Seriously Good

Kevin Weeks from Knoxville, Tennessee, is a personal chef, cooking instructor and food writer. To say he’s a busy man is an understatement.

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His food blog, Seriously Good is an amazing collection of recipes and essays. I stopped counting at 400+ posts. Then there are the other sites he writes for listed at the end of this post. He is also a frequent contributor of National Public Radio’s Kitchen Window, as well writing online at NPR.org/kitchenwindow

I first found Kevin when he was on NPR’s Kitchen Window show back in July. [Read more…]

Ass Murdering Hot Sauce Review

Ass Murdering Hot Sauce

With a combination of jalapeno, serrano, and habenero peppers in a mustard sauce, this unique sauce is good anytime you want mustard and heat.

We took this mustard based hot sauce to a party, along with 4 or 5 bottles of other new sauces we had on hand, mainly to try and get some opinions and comments from our friends.

We simply put out the sauces and some home-made pita chips.
The Ass Murdering was hands down the favorite!

Made and distributed by Bisummo.com, this sauce is very unique. I love the heat, and the mustard is not overwhelming… you still know you’re eating a hot sauce. I think the molasses and olive oil help keep it smooth, while the vinegar and lime juice with the 3 peppers keep the familiar hot sauce flavor.

I have used the Ass Murdering sauce as a dip for “Pigs in a Blanket” – I’ve smeared some on some grilled beef sausages and bratwursts – and I grilled some chicken tenders coated with it. My favorites were the sausages and brats, and the tenders.

For the bratwursts: Since the base in this sauce is Dijon mustard, I smeared one side of the roll with the Ass Murdering, and the other side with Dijon mustard.  This made for a nice balance of hot and spicy tempered with the sweet and tangy Dijon mustard.

For the chicken tenders: I simply slathered the chicken tenders with the Ass Murdering sauce, put them on the grill, and basted them once on each side while they cooked. Very hot and flavorful. Some of the heat cooked out, but they were still very spicy.  I tried dipping some tenders in bbq sauce to cool off some of the heat, but I enjoyed them more all by themselves.

Ingredients: Lime juice, jalapeno peppers, serrano peppers,

Dijon mustard, garlic, habanero peppers, vinegar, molasses,

olive oil, and tumeric


Created by Todd “King of Sting” Ross in Orlando, Florida, be sure to check out Bisummo.com for more info on this sauce, as well as their other sauces: Chok’on Dis Hot Sauce and Chok’on Dis Blaz’n Glaze.

Todd has a humorous account of how bisummo.com and his hot sauces came to be on his About page.

Have fun!

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