This sauce has a bright label with an obviously male pepper, winkin’ one eye and a big ole cheesy grin makin’ the moves on the female mango, which by the look in her eyes and smile on her face, she is digging. Hearts are floating around the two. Down the mango’s side of the label it says Fat Kid Sauces, down the pepper’s side it says hot outlined in yellow and red. The bottom of the label tells you what you are looking at Mango Amore Habanero Hot Sauce. The label has a thermometer on it to tell you what heat level the sauce is. This one is hot. On the side the label states ” We at Fat Kid Sauces are proud of our signature sauces. Use them on sandwiches, eggs, pizza, steak & chicken. Add flavor and spice to sauces & chili. Also great as a marinade.” The paragraph below states ” We know there are a lot of choices out there. Thank you for choosing Fat Kid Sauces. Whether you like it mild or extreme ( or any level in between), Fat Kid Sauces has a sauce for you. So choose your color, feel the heat, & most of all enjoy!

Ingredients: mango, kiwi, Red Savina Habanero, peaches, apple cider vinegar, lime juice.

Appearance: A nice orange color with lots of kiwi seeds and bits of pepper flesh clinging to the inside.

Now I always take it as a good sign when I can see bits of pepper suspended and clinging to the sides.

Consistency: It has a syrup like consistency, flows nicely. The consistency kind of reminds me of apricot nectar, as it leaves a bit of a trail of it’s fruity contents.

Taste: Wow, I have tried a lot of sweet sauces, this one is definitely unique! The flavors of the kiwi mango and peach all seem to greet the palate as a team of fruity tanginess. I think I can just slightly detect the lime juice. The heat comes almost immediately. The habanero flavor is almost like an aftertaste. A delicious lingering aftertaste. This sauce is fun to taste. Try it straight off the spoon, roll it around in your mouth and try to seperate the flavors.

Heat: I would give this one about a 4-4.5 which for me as a dessert sauce was perfect.

Now let me tell you a little bit about how I enjoyed this sauce. When I first opened it I had not yet had my morning espresso. A quad mocha. I knew Mango Amore would be playing a part in that as soon as I tasted it. I added a teaspoon to the milk before steaming it. Simply delicious, and the foam had a nice warming quality to it. The next thing I used it in was dessert. I made a variation of Bananas Foster, we will call this one Bananas Huvason.

Bananas Huvason

2 ripe bananas

3 Tbl butter

3Tbl brown sugar

6Tbl Fat Kid Sauces Mango Amore Habanero Hot Sauce

4Tbl Cruzan Blackstrap rum

3 bowls vanilla ice cream

1 pint heavy cream

1 whipped cream charger

Peel and cut the bananas into 1/2 ” rounds. In a large skillet, melt the butter. Add brown sugar, bananas, and 4 Tbl of the Mango Amore. Simmer for about 4 minutes turning the bananas to coat. Add the rum, allow to simmer for about 30 seconds then flambe (light it). Allow alcohol to burn off. Remove from heat. Pour heavy cream and remaining Mango Amore into the whipped cream charger. Load charger with gas cylinder (our takes NOS cartridges). Pour warm banana mixture over ice cream. Top liberally with Mango Amore whipped cream.

Now I made this stuff at half the batch above the first night, and it was in high demand for dessert again last night. I’m gonna need a bigger bottle! I wish it was summertime right now because that whipped cream would be fantastic over a bowl of mixed berries straight from the farmer’s market!

I used some of the whipped cream on my espresso this morning. There is something so satisfying about seeing little bits of Red Savina in whipped cream!

At this point I realize that I am not going to have enough of this sauce left to make the meal I planned (chorizo dogs with mango avocado salsa), so I improvised.

Mango Amore Shrimp Wrap

1/2 avocado diced

1/4 C sweet onion diced

1/4C tomato diced

1Tbl sour cream

1Tbl FatKid Sauces Mango Amore Habanero Hot Sauce

6 shrimp peeled deveined tails removed

1 flour tortilla

1Tbl butter

Hickory smoked sea salt, Black pepper, and garlic powder

In a small mixing bowl combine the avocado, tomato, onion, sour cream and Mango Amore, mix well and set aside. Melt butter in skillet. Liberally season shrimp with salt, pepper and garlic. Saute shrimp in butter (do not overcook). Spread avocado mixture across tortilla. Arrange shrimp on top. Roll it up and enjoy! I also added some lettuce to mine.

This wrap is fantastic it brings layers of flavor together. The garlic and salt on the shrimp provide a delightful contrast to the fruity onion avocado mixture.

With so many great sauces out there I didn’t think this one would become one of my top ten favorites. I had heard from others that it was good, and that it went well with bananas. When I made whipped cream with it I knew Iwas going to have more. The shrimp wrap however sent it over the top. Mango Amore, not just for dessert!

Fat Kid Sauces, LLC
sayville, NY 11782
631-278-3176
www.fatkidsauces.com

Extract sauces have always been my favorite, but I do enjoy something else every once in a while, and lately I have been in the mood for non extract sauces. in the last month I have eaten every non extract sauce in the house, which was quite a few bottles and other than my occasional toothpick in the 5 mill or da bomb tfa I haven’t had any extracts. I started getting the craving for a real burn at lunchtime today at work so when I got home I grabbed this from the fridge. It has a nice looking label, and a dark red sauce inside, I took a quick look at the label and ingredients and decided it should be just what I was looking for. I first tried a teaspoon of it, and it wasn’t very tasty. I actually like the flavor of some extract sauces, but I have found that tomato based sauces with extracts I don’t like at all, if it’s a pepper and vinager base I usually don’t mind the extract flavor. This one is a tomato base though and it tastes like all other tomato based extract sauces. it is hot though and that makes it worth eating, im just going to have to find the right way to eat it is all. Usually with a sauce like this I either put it in chili, or mix it with something that will overpower the extract flavor a little. Refried beans is great to mix with this type of sauce and since im looking for something quick so I can get to bed, I decided to make nachos. There was also about a cup of refried beans left in the fridge from taco’s the other day so I mixed a tablespoon of sauce into it and evenly distributed it onto a plate of chips then added nacho cheese, tomato’s and shredded cheese and micro waved it. the end result wasn’t what I was hoping for but it was good, the beans did a great job at killing the extract flavor, but unfortunately they also killed the heat. I still got sweaty and red faced and open sinuses that super hot sauces give you but I had very little burn in my mouth. My second taste test was in a batch of buffalo chicken dip, and it was the perfect sauce for it, usually I use blair’s sudden death or maddog 357. this sauce is similar to sudden death and worked nicely in the recipe, which I will include below this review.

All in all it’s a decent sauce for cooking but it really doesn’t stand out from the rest.

Ingredients: Chile peppers(may contain habanero peppers, jalapeno peppers, red savina habanero peppers, red peppers), onion, vinegar, lime juice, tomato paste, garlic and spices, chile extract.
All un-natural ingredient’s no preservatives.

Manufactured for Monty’s Gourmet Foods L.L.C
1006 South Elm Ottawa, KS 66067-3232
1-785-242-3353
www.montysgourmet.com
character artwork by Dave Kellett creator of the Sheldon comic strip www.sheldoncomics.com

Taste: 2/10

Smell: 3/10

Thickness/consistency: it’s a little thicker than I like but the consistence is good and its pour able. 6/10

Heat: I have decide to quit giving a # / # rating for heat because it just seems to confuse people. Some people do it with 10 being the hottest and 1 being not hot, and some people, like I have done in the past, would do it with 1 being the wrong heat level and 10 being the perfect heat level. I have decided instead to just talk about the heat level and try to describe it for this portion of the review. This sauce is not the hottest extract sauce that I have eaten but it is definitely hot enough to satisfy the most extreme chili head out there. In the right amount I can use it directly on my food at the table, but any non chili head probably wouldn’t be able to handle it and would be better off using it in cooking where it is extremely diluted. Hopefully this helps and gives you a good idea of the heat level of this sauce.

Overall: 5/10

Buffalo chicken dip
If your looking for the perfect super bowl snack this is it, I don’t think I have ever made this dip for a new group of people without having at least one person ask me for the recipe. Its fairly easy to make and takes about 45 minutes total with 30 of that being cook time.

Ingredients:
1. 3/4 cup celery (minced fine)
2. 16oz cream cheese
3. 4 oz franks red hot or similar sauce
4. 1 oz of your favorite tomato or vinegar based extract sauce, in this case monty’s death lizard.
5. a few splashes of a thinner sauce ex Tabasco, hazmat, crazy mother puckers liquid lava.
6. 2 13 oz cans of chicken drained
7. 1 cup ranch dressing
8. 1 ½ cup shredded cheddar cheese note: shot glasses are 2oz I use them to measure the hot sauce since I don’t have any oz sized measuring devices. Drain chicken and set it to the side mix celery, cream cheese, franks red hot and Monty’s death lizard in a large saucepan over low heat. Add chicken. Take off heat; add ranch dressing pour into small casserole pan.

Top with shredded cheddar cheese. bake at 350 degrees for 30 minutes. enjoy with tortilla chips or crackers! Note: if you want to make a milder version of this sauce for the whole family to enjoy use 5 oz of franks red hot and leave out the extract sauce, also use Tabasco on top instead of any of the extract sauces I recommended.

First Impression: How appropriate that I was reading Chile Pepper Magazine on the toilet the other day, as I find that more often than not it is my fascination with chile peppers that lands me there in the first place. Imagine reading a crime novel when you are on death row. Anyway, I was reading an article in this past October’s issue about the South Carolina Lowcountry where they dedicated a paragraph to Pawleys Island, and thought, hey, I’ve got their sauce! According to the official Pawleys Island website, the island is 4 miles long and 1 house wide; in other words, tiny. I am surprised they have a native hot sauce outfit at all with Wild Rooster, let alone a “Zesty Destination” restaurant in the Fish Camp Bar. The motto of Pawleys Island is “Arrogantly Shabby.” I am immediately jealous, as I wish I had thought of that first as my own motto. So I guess I’m “Just Shabby.”

Ingredients: Aged Cayenne Peppers, Vinegar, Salt, Habanero Peppers. No MSGs

Appearance: Liquidy, Sunburn flows fast, thankfully there is a–do we call these nipples?– nipple at the top, or one would dump the contents all over the place with one shake. A not so uncommon red-orange color, which is solid throughout; no chunks or floating debris of any kind.

Smell: It smells like vinegar, cayenne, and, and shoot…it smell’s like Frank’s Red Hot!

Taste: Sunburn tastes a lot like Frank’s or many other cayenne-heavy, vinegar-based, smooth-flowing sauces. I have a real cheap one called Louisiana Supreme that also comes to mind. I really cannot discern the habaneros in this one. All this aside, it’s good enough. I call this and ones like it a “utility sauce.” Sunburn is so generic that it’s actually quite versatile. Sometimes even us hot sauce freaks just want to relax a little. I am not always in the mood for out-of-control heat, super-pungent flavor, or distinctive gimmicks. Sometimes I just want shake a few drops of a tame sauce on an even tamer soup. If I were to put, say, that Scorch stuff on every egg, every casserole, every ice cream sundae, I would need a lifetime subscription to Chile Pepper, Fiery Foods, Gastrointestinal Assault Weekly, etc. just to sate my ever-expanding bathroom literary needs. Sometimes one needs a break from all the madness. In this sense, Sunburn can do it for you, though I’m sure a trip to Pawleys Island wouldn’t be half bad either.

Heat: It is not hot, nor does it necessarily claim to be. There are many degrees of sunburn, I suppose, and it’s not like they are calling it Skin Cancer. “It’ll heat your meat,” eh? Well, let’s put it to the test…

Overall: With a statement like “Made from the finest of Southern Scratch” on the bottle, I think Sunburn embodies the island motto quite well: Arrogantly Shabby. If I may once again quote the Pawleys Island website, the sauce, like the island, espouses “simple virtues and a lack of pretense.” A roommate summed it up differently: “I’ve had this sauce before.” Lately though, I’ve been thinking that being a full-fledged chilehead is more about finding crafty ways to play the sauce you are dealt than stumbling upon the perfect sauce for one’s own personal tastes. So what I did with this one was a bit over the top, but I think it’s a good example of how creativity can make delicious use out of even the most run-of-the-mill sauces. I wanted something that could burst at the seams with flavor, independent of the spicy lift offered up by the sauce, and I think it worked. So without further ado, I present to you:

Spicy Apple Malted Pork Chops with Mushroom Onion Glaze:

Pour about 12 oz. of malt liquor into a small deep dish cooking tray

Slice up an apple and float the slices in your malt liquor

Lay a few pork chops on top of that

Dump generous amounts of Pawleys Island Sunburn all over food

Sautee onions and mushrooms in butter until brown, adding salt and pepper to taste

Put onion mushroom mixture on top of chops

Roast for about ½ hour at about 360

Eat! And if you bought the full 40, looks like you have another 28 oz. to wash it down!

Contact:
Wild Rooster Sauces, LLC
Pawleys Island, SC 29585
800-380-1775
www.wildroostersauces.com

Deviled Mamba eggs

Ingredients:
12 hard-boiled eggs
Approximately ½ cup mayonnaise
2 tsp prepared mustard
1 tsp black mamba hot sauce
¼ cup finely chopped jalapenos

*note I have also used wanza’s wicked, and z nothing beyond in place of the black mamba.

Instructions
1. remove shell from hard boiled eggs, cut in half lengthwise and put the yolk into a mixing bowl.
2. add mayonnaise until creamy
3. add mustard, jalapenos, and black mamba hot sauce and stir, add more mustard to taste.
4. fill the egg halves with the mixture and sprinkle with habanero powder. (I make my own hab powder by dehydrating and grinding it, if you cant find it I have also used death rain nitro and they turned out good.)
5. refrigerate until ready to eat.

This is a great recipe to take to pot lucks and family get togethers, its cheap and fairly easy to make. Just make sure to label them as hot and not let the kids get a hold of one. The creamy mix of yolk and mayo does a good job at killing some of the heat, but they will definitely make you sweat. You just don’t get as much of a burning in your mouth.

Lizard’s on the Bayou
Lizard Spit – Habanero Sauce

First impression: Just looking at the list of ingredients I knew that I was probably going to thoroughly enjoy eating this hot sauce! Lizard’s on the Bayou is yet another hot sauce manufacturer based out of my least favorite state in the Union. It’s not that I have anything against the people or the products that come from Florida! No please don’t misunderstand this! I’ve been there numerous times (hopefully never anytime again soon! LOL) since I was a young boy. My dislike of the state of Florida is really due to a myriad of issues. I’d be happy if a giant saw just came along and sawed it clear off the rest of the continental US. Okay now that I’ve vented about Florida (the wang of the US) let’s move on to what this review is all about! Lizard’s on the Bayou – Lizard Spit Habanero Sauce! You can order this sauce straight from their website which is listed at the end of this review for a measly $4.99! Let’s look over the list of oh so tasty ingredients!

Ingredients: water, fresh onions, distilled white vinegar, minced garlic, combination of jalapeno, habanero, cayenne, and serrano peppers, minimal salt.

Appearance/Smell/Taste: AWESOME! What can I say? After going over the ingredients and being so readily pleased at the lack of any bulking agents, preservatives, or anything else that I’d prefer not to consume this appears as a very ‘fresh’ sauce. And what I mean by that is the consistency is kind of chunky, yet kind of loose. But not the kind of loose that has the sauce running all over my meal and the plate. There are NO thickening agents (ie. corn starch, xanthan gum, etc.) used in the making of this sauce. Which to me gives it a totally ‘home made’ appearance. And if you know about my products, you’ll conclude that this is why I’m already giving this sauce a MAJOR thumbs up! Some of the solids do quickly separate from the liquids, but this is to be expected from a sauce without any thickeners. It’s an orangey-brown sort of color with slight hints of yellow and chunks of onions and peppers w/seeds can be clearly seen throughout the sauce. So without further ado I crack open the top and give myself a hearty whiff of this pepper concoction. The first smell that hits my olfactory senses is the sweetness of the fresh onions. Being the first ingredient on the list after water, I’m going to boldly assume that the onions play a large part in the distribution of flavors in this sauce. Of course how can I neglect the mix of 4 different pepper varieties as well! Yummy! I can almost taste this sauce now by just smelling it! There is also a touch of vinegar and garlic in the odor. It’s a very fresh and bright smelling product. Let’s see how it tastes straight up on a spoon! Diving right in I get a sharp immediate heat! It’s an easy 6 on the HSB scale. It’s very well balanced in flavor too. Right after the initial heat blast I get the sweetness of the onions and a slight tartness from the vinegar. The final aftertaste is all garlic, and boy do I like fresh garlic flavor! Mucho grande better than powdered garlic flavor in my honest opinion. I find sauces and rubs that use too much powdered garlic almost have an ‘artificial’ garlic flavor to them. Maybe not artificial really, probably more of a ‘dry’ garlic flavor. Not this sauce, the flavor so far is pretty outstanding to me! The only nit-pick I have thus far is that with the mix of peppers used, I’m having a hard time discerning any distinct pepper flavors. So I don’t think that this should be called a ‘habanero sauce’. I think they should come up with a different sub-title for Lizard Spit. So let’s make up something yummy and Tex-Mexicana to give this sauce the old one-two on some prepared food stuff!

Prepared meal: Turkey Chili-Cheese Black Bean Burrito w/Roasted Corn and Paprika Rice

Here is a little twist on a chili-cheese burrito. You may have had them at places like Taco Bell and Del Taco. But this is one Chili-Cheese burrito that neither chain would ever offer. Check this out, not only does it look good, but it tastes even better! For this you’ll need…

1 lb ground turkey

3-4 tsp olive oil

1 tsp paprika

½ large onion (diced)

6 cloves fresh garlic (minced)

½ medium sized red potato (diced)

½ cup frozen kernel corn (roasted in a skillet)

1 cup uncooked basmati rice

2 ½ cups chicken or vegetable stock

1 red bell pepper (diced)

15 oz. can of black beans (rinsed & drained)

½ cup chili powder

6 oz. of Manchego cheese (shredded)

Start by adding 1 tsp in a hot skillet over med-low heat, add frozen corn. Stir frequently to prevent the kernels from burning. It should only take about 8-10 minutes to get the corn slightly browned around the edges. Remove from skillet and set aside for now. In a small pot you can start the rice by bringing 2 cups of stock and paprika to a boil. Add uncooked rice and simmer covered over very low heat for roughly 20 minutes. This should make perfect rice. The paprika will give the rice a nice added touch of color. Once the rice is finished you can mix in the roasted corn with a fork. Red paprika and yellow corn in white basmati rice looks yummy! On to making the stuffing for the rest of the burrito! Add 1-2 tsp olive oil to pan, sauté the onions over medium heat until they start to turn clear. You can add 2 tsp of chili powder to the cooking onions to add some additional color and flavor to the cooked onions. Then add remaining stock, garlic, potato, beans, and red pepper. Bring to a fast boil and reduce heat to low to simmer for about 5 minutes, stir occasionally. Pour contents in large bowl and set aside. Add the remaining tsp of olive oil to same skillet and brown ground turkey over med-high heat. Add the remaining chili powder to the meat and break apart with a wooden spoon. It should take about 7 minutes to brown the turkey. Add the onion, bean, garlic, and potato mixture to the cooked turkey. Any juices should help deglaze the pan if any of the chili powder has stuck to the bottom. There is a lot of flavor locked away in that ‘stuff’ that’s stuck to the skillet! Add the Manchego cheese and mix well! Heat for an additional 3-5 minutes to make sure the cheese is mixed and melted in there good! Place a 12” tortilla on a board or large plate. Place a heap of the rice and a nice heap of the meat and vegetable mixture onto the tortilla. Roll into a burrito and enjoy! As you can see I topped my burrito off with a generous helping of Lizard’s on the Bayou – Lizard Spit Habanero Sauce. Let’s see how this works over food!

Complement to meal: The flavor of this sauce does not get lost in the food. It adds a really nice delicate sweetness to my turkey chili-cheese burrito! It’s definitely a nice solid 5 on the HSB heat scale over food. The heat didn’t diminish too much like some sauces are guilty of. Like I was saying earlier the only nit pick is that I cannot detect specific pepper flavors due to the mix of peppers used here. I wouldn’t sub-title this sauce as a ‘habanero hot sauce’ like Lizard’s on the Bayou seems to have. I would try and come up with a different subtitle. Is this little nit pick going to deter me from eating this sauce more in the future? Hell NO! This is a really great hot sauce, one that you should try if you’ve never eaten any of their products before. I’m going to say that this isn’t the hottest of their sauces (I have a Lizard’s on the Bayou – Gila Venom patiently waiting it’s turn in the cabinet) but it’s a real good solid heat. In fact, after finishing my burrito, my face was dripping with sweat! Damn does that feel good! I can see this sauce used on many different types of food because of the light fresh flavor that won’t overpower what you use it on. I wouldn’t use it on Thai or Indian food, although I could be dead wrong on that too! So with a big hearty thumbs up I’d like to say that this sauce is ranking up there with my personal list of top sauces! Check ‘em out on the web and order up some Lizard Spit for your next meal, event, or gathering of chile-heads! -Lars-

Initial impression: 9/10
Ingredient quality/content: 9/10
Flavor/textue/smell: 9/10
Heat: 5/10
Overall: 8/10

Lizard’s on the Bayou
http://store.lizardsonthebayou.com
P.O. Box 1705
Ft. Walton Beach, FL 32549
contact_us@lizardsonthebayou.com

Byron Bay Chilli Company
Fiery Coconut Chilli Sauce w/Curry and Ginger

First impression: I was really psyched upon finding yet another Australian made chilli sauce in the box of goodies that just recently arrived from Nick in Texas. I am always up for trying new varieties of traditional type chilli sauces. And just reading the name of this sauce, I knew almost immediately what I was going to do with it. Being that I had about 1 pound of sirloin tips just thawed from the freezer. All I needed was a trip to the store for some onion and a red potato. More of the meal in a little bit. Byron Bay Chilli Company’s Fiery Coconut Chilli Sauce w/Curry and Ginger was screaming beef stir fry all the way. I had been in the mood for red meat since 2 days previous. Reading the list of ingredients it just seemed like the most likely pairing to me. And let’s take a closer look at what’s in this 8.5 oz. bottle here…

Ingredients: sugar, coconut (27%), cider vinegar, water, fish sauce (water, anchovy, salt, sugar), cayenne chilli (3%), thickener (1422), curry powder (2%), ginger (2%), garlic, coriander, salt.

Appearance/Smell/Taste: Okay, so I’m not so psyched that the first ingredient is sugar, but the rest of the list sort of makes up for this little nitpick by me. I bet this sauce could be made with much less sugar (and many other traditional style chilli sauces currently on the market as well) and still taste as great, if not better overall. I’m also not really a huge fan of the flavor of coconut all by itself. But when mixed with the flavor of curry, it’s just an entirely new sport as far as I’m concerned! I love Thai curries made with coconut milk, so I wasn’t entirely deterred on the overall score for this sauce just yet. Cayenne is just one of the best chilies out there along with all those habanero varieties being grown and harvested all over the world. The only ingredient that threw up the ‘red research flag’ of course was thickener (1422). Being that this product was made in one of the EU countries we have this system of identification. It turns out that thickener (1422) is Acetylated distarch adipate a commonly used food stabilizer. Here is some information I found on how this bulking agent is produced…

Prepared by treating starch with acetic acid anhydride and adipinic acid anhydride. This results in a starch that is resistant against stirring and high temperatures. Thickener, vegetable gum to give improved ‘mouth feel’ in a wide range of foods such as relishes and pickles, fruit pies and fillings, baby food. No known adverse effects at low levels, further testing required.

Nothing like good old ‘mouth feel’ in a sauce. Let’s see how this one tastes all by itself. The first hit I get is an overall sweetness. Not surprising since most of this sauce is sugar. Then there is an almost sharp heat that builds quickly and then fades quickly, I’m then getting a nice coconut flavor with a hint of ginger. The coconut flavor of this sauce does not bother me and I actually quite like the flavor. It’s almost like glue on my tongue, but the flavor is excellent! Thus far the curry flavor is almost undetectable to my palette. Let’s give it the real test on some food…

Prepared meal: Sirloin Beef Tips Stir Fry w/Byron Bay Fiery Coconut, Curry, and Ginger Chilli Sauce over Black Rice

Like I was saying, I‘ve had a hankerin’ for some red meat. Since this one was screaming stir fry to me, this is what I made…

1 lb. sirloin cube tips cut into small ¼ inch pieces
½ large white onion coarsely chopped
7 cloves garlic peeled and chopped
6 oz. stock (chicken or beef)
½ cup frozen corn roasted in pan
½ cup frozen peas
1 medium sized red potato washed and chopped into small ¼ inch squares
1 sweet orange pepper de-stemmed and de-seeded choppped
2 oz. shitake mushrooms

If you’ve never had black rice (http://en.wikipedia.org/wiki/Black_rice) before, I suggest you give it a try. It is expensive, as far as rice is concerned. But black rice is a very healthy alternative to regular white rice. Start to cook the rice according to package directions. Add a small amount of oil to a hot wok or large skillet to saute the onions. When onions start to turn clear, add garlic and saute for a few minutes. You don’t want to burn the garlic now! You’ll know because the smell of the garlic will start to waft out of the wok or skillet. Add the cubed beef and brown for maybe 3-4 minutes. This is so the beef cubes will not become overcooked. Add the entire bottle of Byron Bay Chilli Sauce, 6 oz. chicken stock, and cubed potatoes. Mix well and bring to a fast boil. Stir in remaining vegetables while reducing heat. Simmer for no more than 5 minutes. This will keep the potatoes slightly crisp and not overcook the beef or the vegetables. Spoon over black rice, enjoy!

Complement to meal: You can see in the photo below the little chunks of pepper from the chilli sauce. It smells fantastic and looks really good along side the black rice. Inititally it still has that sweetness, even with the food. But the sweetness isn’t too overpowering. There is actually a nice amount of heat here. It comes quick and hangs out on my lips for most of the meal. It’s actually pretty spicy for a chilli sauce, which is fine. The curry flavor definitely got enhanced slightly once the sauce was heated. I feel though that maybe the curry flavor could be bumped up a tad in this sauce. But overall it’s a great chilli sauce from Byron Bay! Till next time mates! –Lars-

Initial impression: 9/10
Ingredient quality/content: 9/10
Flavor/textue/smell: 8/10
Heat: 4/10
Overall: 7.5/10

Byron Bay Chilli Co.
www.byronbaychilli.com
Lot 4 Mill Road
Goonengerry
NSW 2480
Australia
+61 02 66 84 9248
(international callers drop the zero before the first ‘2’)
lynne@byronbaychilli.com
john@byronbaychilli.com

After reviewing Not Yo Mama’s Habanero Pepper Marmalade last week, the recipe about the spinach salad made me hungry (go figure) so I went off to the maket and picked up the fixings for a nice dinner.

Spinach Salad with Not Yo’ Mama’s Dressing
Serves 2

3 tablespoons Not Yo Mama’s pepper marmalade (habanero or mild)
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon Dijon mustard

2 cups baby spinach leaves
2 ounces goat cheese, sliced
1 ounce shaved red onion
2 tablespoons chopped walnuts or pecans

In a small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing. Heat in the microwave for 30 seconds. Let cool.

Place the spinach in a large bowl, and toss with the dressing. Divide between two serving bowls. Top each one with onions, slices of goat cheese, and sprinkle with toasted walnuts or pecans.

Making the dressing was easy - just mix and whisk.

Up close - I used bleu cheese instead of goat cheese, but the effect was just the same.

There you have it, a complete dinner - Bacon wrapped sea scallops, Coconut crusted shrimp, Not Yo Mama’s Spinach Salad and some garlic bread. I’d give you the recipe for the Scallops and Shrimp, but I didn’t make em - just bought them and grilled ‘em. The salad dressing was a great addition and I’m going to be making it again - maybe adding a bit of fresh garlic. It was mild in heat but full of flavor. The flavor was a bit milder then when I tried it on the salmon, but nontheless it was a nice pleasant heat addition to the salad - without overpowering the salad. The dressing was simple and easy to throw together and made the salad go from just a regular salad to a gourmet salad that will impress anyone you serve it to.

Not Yo Mama’s Gourmet Foods
PMB 215
1919 Oxmoor Rd
Homewood, AL 35209
Phone: 205.862.6254
Email: info@notyomamasgourmet.com

Cherry Peppers Lauren and Michelle had a really good time with me at Peppers on Saturday! We sampled out Peanut Flour Chicken and FIREPOWER Shrimp. I’ve done many tastings and food shows, and Peppers’ customers were some of the most pleasant people. Everyone in the store was great. We really had a fantastic time and will be back again in August with some new tasty treats.

All the best,
Alan
Infusion Hot Sauce Company

PEANUT FLOUR CHICKEN

2 LBS BONELESS SKINLESS CHICKEN BREAST
1 CUP PEANUTS
¼ CUP FLOUR
½ TSP. SALT
½ TSP. PEPPER
¼ cup oil (canola, or peanut)
1 tbsp. butter
DRAGONFIRE HOT SAUCE (TO TASTE)

In the food processor, pulse the peanuts, salt, pepper and the flour until the peanuts are ground to a powder. BE CAREFUL! IT IS VERY EASY TO TURN THE NUTS INTO PEANUT BUTTER!!! Slice the chicken breasts into about one ounce strips. Heat a large skillet. When hot, add the oil and butter. Coat the chicken strips in the peanut flour and place in the hot skillet. DO NOT CROWD THE PAN. After 1.5 to 2 minutes the first side should be crispy and golden brown. Turn and cook other side about 2 more minutes. Remove from pan, apply liberal amounts of DRAGONFIRE and enjoy!

FIREPOWER SHRIMP

2 LBS PEALED, DEVEINED SHRIMP
½ CUP MAYONAISE
2 TBSP. DIJON MUSTARD
½ GRANULATED GARLIC
¼ TSP. WHITE PEPPER
2 TBSP. GRATED PAMEGIANNO REGGIANO
2 TBSP. CHOPPED FRESH HERBS
(chives or parsley or oregano)
2 CUPS PENKO BREADCRUMBS
¼ cup oil (canola, or peanut)
1 tbsp. butter
FIREPOWER HOT SAUCE
(TO TASTE)

Mix the mayonnaise, mustard, garlic, pepper, cheese, and herbs. Evenly coat all the shrimp. Toss the shrimp a few at a time in the breadcrumbs until evenly coated. Heat skillet until very hot. Add oil and butter. Cook shrimp 2-3 minutes on each side, depending on size. Add FIREPOWER to taste and you won’t be able to stop eating these!

As a healthier alternative, these shrimp can be oven-fried. Instead of using the skillet, oil and butter, pre-heat the oven to 475 degrees F. Place the breaded shrimp on a sheet pan, allowing at least ½ inch between each shrimp. Bake for approximately six minutes, depending on the size of the shrimp. Once again, the recipe won’t be finished until you have made liberal use of FIREPOWER sauce.

I love to cook. Plain and simple. I love spicy food. My family on the other hand not so much. So I love when I can find a recipe that lets me play with the heat and make everyone happy all in one meal. I figured why not share with all my fellow bloggers a quick and easy one pot meal!

Arroz con Pollo

2 tablespoons of olive oil
4 skinless, boneless chicken breasts cut into chunks
2 large bell peppers (any color or a combo of colors), sliced
1 medium onion, diced (more if you like more onion)
3 garlic cloves minced (more or less depending on your taste)
1 jalapeño pepper, diced (you can add more jalapeños or any variety/amount of Chile peppers depending on your taste preference)**
2 scallions, diced
2 cups of long grain rice
2 cups of chicken broth (or 1 cup chicken broth and 1 cup of white wine..play with it and see what you like best)
1 14 1/2 ounce can of whole tomatoes, undrained
1/2 cup of water
1/4 cup of diced olives
salt
pepper
1 lemon, juiced
favorite hot sauce

Cut chicken into bite sized pieces and season with salt, pepper, and lemon juice. Let sit and prepare rest of ingredients.***

Heat oil in a large pan. Add chicken and cook until lightly brown over medium heat, about 6-8 minutes. Remove from pan.

Add the bell peppers, jalapeño, scallions, garlics, onions to the pan. Add a pinch of salt and cook for 5 minutes. Stir in rice and cook for 1 more minute, being careful not to burn it. Add the broth, water, and tomatoes with liquid; break tomatoes with the back of a spoon. Return chicken to pan and bring to a boil.

Reduce heat to low. Cover and simmer until rice is tender, about 20 minutes (remove from heat for last 5 minutes). Stir in olives and serve with your favorite hot sauce (mine is THT Cry Baby with this recipe, but that is my opinion).

**Now for the chilies. If I was not feeding my wussy family I would play with a variety of Chile peppers. Any type of Chile pepper will work well here from jalapeños to habaneros. Whatever you can find fresh! I would play with flavors and roast some of the Chile peppers, take some seeds out, leave some seeds in; you get my point. You can even add pickled or jarred Chile peppers to bring a new level of flavor to this dish. Even a combo of fresh and canned would be fantastic!

***As for the chicken try marinating it in your favorite spicy marinade or even in your favorite hot sauce. Cut the chicken into bite sized chunks and then add to a zip lock storage bag. Pour marinade over chicken pieces and seal bag. Let marinate for at least 30 minutes. A few hours would be even better! Then follow recipe above. You will not be disappointed!

Above are the pics of my latest experiment (see the first here). I was originally going to do a half Talon and half “10″ pizza, but I did a test of talon vs 10, and the 10 was so much hotter and better that I decided against it.

It is a sad day. Talon, my long time favorite, is my favorite no more. Move over Talon, “10″ is here to stay. The “10″ is not only much hotter than the Talon, but also takes way the Fatalli bite that I find in Talon (and Fatalli fire). The picture of the pizza with the sauce has the right side with PURE “10″ and left side with a 50/50 mixture of sauce and “10″. Of course the “10″ side was MUCH hotter than the other, but the other side honestly had more flavor (with a good amount of heat). This sauce reminds me a lot like my wife’s family. It sneaks up on you, and stays around way too long! You get a nice all around burn of the mouth for a good 15-20 minutes. Of course after the first slice, the others go down way easier. As you can see by the empty bottle, I need more! And yes, I ate the spoonful of “10″ I poured!