Happy Valentine’s Day Everyone! In honor of the psuedo-holiday, Alan K of Infusion Hot Sauce has sent over some recipe suggestions that will surely impress your valentine, whether your celebrating tonight or waiting for the weekend. Let them know your thinking of them, all the while you’re really just trying some new ways to cook with hot sauce Enjoy!

MENU

SHRIMP COCKTAIL
WITH
DRAGONFIRE

LINGUINE WITH BABY CLAMS
IN WHITE WINE SAUCE
WITH
FIREPOWER

AND GRILLED PORTER HOUSE STEAK
WITH ASPARAGUS
AND
HYPERNOVA
STEAK SAUCE

SHRIMP COCKTAIL WITH DRAGONFIRE COCKTAIL SAUCE

SHRIMP
½ lb. U-15
pre-packaged brine spices
or
1 tbsp. Sea salt
3 tbsp. Pickling spice

1 lemon quartered
1 small onion quartered
3 cloves garlic

2 quarts water
1 tbsp.white vinegar

SAUCE
1 tbsp. DRAGONFIRE
3 tbsp. Ketchup
2 tbsp. Prepared horseradish
lemon slices for garnish

This appetizer can be prepared well ahead of dinner amour time. Bring the water, brine spices, lemon, garlic and onion to a rolling boil for ten minutes. During this time, peel and devein the shrimp, leaving the tails on. Just before cooking add the vinegar. Boil the shrimp for three to five (3-5) minutes, depending on size. DO NOT OVERCOOK!!! Plunge immediately into an ice bath until the shrimp are completely cooled. Dry with paper towels and store in the refrigerator until dinner. Place four shrimp on the rim of a champagne glass. Mix the dragonfire, ketchup and horseradish and put in glass. Garnish with lemon slice.

LINGUINI WITH BABY CLAMS IN WHITE WINE SAUCE WITH FIREPOWER

1½ dozen baby clams
3 tbps. Olive oil
1 cup each, finely diced onion and carrot
½ cup finely diced celery
1 lemon
3 cloves garlic peeled and sliced
3 tbsp. Chopped parsley
one cup white wine
12 oz. Fresh linquini
2 tbsp. Grated Parmeggiano Reggiano cheese
FIREPOWER
To taste

For this dish you can use any white wine but chardonnay. There’s too much oak flavor for the delicate clams. Have about three quarts of salted water boiling and ready to cook the pasta. In a large deep skillet heat the olive oil. Add the onions, carrots and celery. Sautee the vegetables until they are translucent, four to six (4-6) minutes and add the wine and sliced garlic. Squeeze the juice out of the lemon and put the rind pieces in the liquid. Bring to a boil and reduce the volume of liquid by about half. Add the clams and cover tightly until they open, about four minutes. The fresh linguine should cook in about 3 minutes with a rolling boil. Serve this in a plate that can hold some of the juice and sprinkle with the cheese and parsley. Warm a nice crusty baguette dip in the juice.

GRILLED PORTER HOUSE STEAK AND ASPARAGUS WITH HYPERNOVA STEAK SAUCE

Two fifteen (15) oz porterhouse steaks
One (1) pound of asparagus
3 tbsp. Soy sauce
2 tbsp. Balsamic vinegar
1 tbsp. Freshly ground black pepper
1 tbsp. Granulated garlic
2 tbsp. Olive oil
½ tbsp. Coarse or sea salt
parsley for garnish
4 tbsp. steak sauce f choice
1 (IF YOU DARE) tbsp. HYPERNOVA

Let’s talk about the meat for a minute. Use the best quality you can. These steaks were hormone and steroid free, quality beef. If you don’t have access to a grill, they can be made on a sizzle plate in a very hot oven. In a bowl, combine the soy sauce, balsamic vinegar, pepper and garlic. Mix well and pour over the steaks. Marinate at least for 15 minutes.

The asparagus can be baked as well, and are actually easier to cook that way. They can be served at room temperature so if you cook in the oven do them first. Pre-heat the oven to 400 f. Trim the woody ends from the asparagus. They should break easily at the point the woodiness starts. Place them in a glass baking dish and roll them in the olive oil. Sprinkle with the coarse salt and bake ten to fifteen (10 –15) minutes depending on thickness. Set aside while the steak cooks. If you are grilling the asparagus they will take a little less time depending on your preference for doneness.
BAKING THE STEAK: Use a sizzle plate or other metal oven safe dish to cook the steak. Turn the oven up to 500 f. You won’t get the great grill lines, but some of the best restaurants in the country cook their meat this way and it comes out perfect. For a steak this size, medium rare should take about eight (8) minutes.

GRILLING THE STEAK: The grill should be very hot to sear the meat. For nice grill marks place the steak at an angle against the grate. Close the grill and let the steak cook for about two to two and one half (2-2.5) minutes. Turn over without rotating and cook and additional two to two and one half (2-2.5) minutes. For the next turn rotate the steak 90 . Turn over without rotating for the final time and your steak will have perfect grill marks.

For the HYPERNOVA steak sauce use any brand you prefer. We just like mixing HYPERNOVA with a variety of commercial brands for a special tasty fiery treat that goes great with the meat.

Big news for hot sauce lovers‹this year, ZestFest is doubling the fun. Our first-ever ZestFest Miami will be held from June 13 to 15, 2008.

If you love ZestFest Fort Worth (September 5 to 7, 2008) you won’t want to miss its spicy Miami cousin. You’ll find all the hot sauce samples, collector’s limited edition bottles, inventive salsas and other hot treats that you’ve come to expect from ZestFest, infused with Miami¹s distinctive Latin flavor.

Collectors will enjoy special status at ZestFest Miami, and will find plenty of bottles from well-known companies as well as newcomers. Hot Florida chefs will hold court on the chefs¹ stage, showing you how to make flavorful dishes from the fantastic local seafood and produce. And because ZestFest will be held in the Miami Beach Convention Center, you’ll be right in the
heart of the action, steps away from the beach, great Miami restaurants and clubs. Can you think of a better spicy vacation?

Companies with hot products to sell will have a ball at ZestFest. Trade buyers will be coming to both ZestFest Miami and ZestFest Forth Worth, making the festivals the perfect place to get your company noticed and get your products on shelves across the country. Plus, your products will be in the hands (and mouths) of thousands of new, hungry tasters in two red-hot
markets: Dallas-Fort Worth and Miami. Book your booth now: email june@chilepepper.com or call 866-431-8771.

Also, get ready for the Fiery Food Challenge! Enter your products in more than 80 categories to win the coveted Golden Chile. Early bird rates are in effect until June 27! Check out chilepepper.com for details.

Book your travel now! For more info, visit zestfest2008.com.

Miami Attractions
For the first time ever, ZestFest will light up Miami in the spring of 2008. Miami—home of feisty Latin flavors, sun-kissed white sand beaches and South Beach’s Ocean Drive nightlife—is the ultimate vacation destination for those who live a little spicier.

ZestFest Miami will take place at the Miami Beach Convention Center, right in the heart of the action. That means all the best in zest will be steps from the beach, fantastic cuisine and after-hours hot spots.

And don’t forget you can catch a Miami Dolphins game, check out the real dolphins at the Seaquarium, take in the Miami MetroZoo, or jaunt out to experience the natural wonder of the Everglades. You’ve got to work up an appetite, after all, because Miami offers everything from down-home, authentic Cuban spots to the most inventive Nuevo-Latin cuisine.
Click here to learn how much fun you can have in Miami!

Aug. 2-3, 2008 - Saturday & Sunday - Jungle Jim’s 2rd Annual Weekend of Fire
Last year’s inaugural event was well-received and spurred by its success, we will be repeating the event which will include more vendors and events. The midwest has nothing quite like it, so make space on your event calendar this summer. More details soon!

Time: TBA
Cost: TBA

Jungle Jim’s