Restaurant Heat

[Adam2]

As a cook, it's tough to incorporate hot n' spicy dishes into the menu at my restaurant, because nobody likes things as hot as I do! If I made a special with Sudden Death in it, I know a lot of those plates would get sent back with one small bite missing and a request for a gallon of milk. Most of my Northern MI clientele can't take much more than wings with Frank's Red Hot. It's frustrating, but I'd love any suggestions to find a happy medium! I tried a Habanero/Mango sauce for Salmon, but it was still too hot. Any cool recipies out there?

[TastethePain]

In my restaurant, we have a salsa made mostly with Serrano peppers, some Habs, Cayenne, tomatillos, tomato, garlic, onion, cilantro, lime juice, cumin, salt, Hab/cider vinegar and some Death Rain Nitro. Our customers LOVE it, and it is a very popular choice. We also have the hot sauce tasting bar available for them to use, if they require the Sudden Death type burn, but most people that get our hot salsa don't even bother with adding sauce.

[clinton lee]

Ranch takes the pain away very well.

[Cheffy]

I think those days of whimpy customers are falling behind. I have seen a lot of restaurants here in the Midwest beginning to try the hotter foods. I recently had a very nice Tuna Steak rubbed with a chipolte ancho chile rub, blackened, and served with a jalapeno cream sauce and a nice papaya jalapeno salsa, Yummmmy. I think there is hope yet.