Every kitchen should have Old Bay Seasoning in its' spice rack. This is a truly versatile blend of peppers and salts and it can go on anything. It's not just for crab legs and shrimp but for meats , poultry and even veggies.
I recently used this the other week on Gardein's fish fillets. The flavor enhanced the seafood and left a light delicate flavor. Being impressed I looked into the blend's history as well as recipe and discovered its' interesting history as well as some equally interesting recipes.Most associate Old Bay with Maryland and the crab industry and they would be right. Yet it was created only as recently as 1939 , thanks to a German immigrant, Gustav Brunn, fleeing the Nazis in late 1930's . He ironically came from the landlocked city of Bastheim, near Frankfurt. with only a spice grinder. Herr Brunn settled in Baltimore and started the Baltimore Spice Company and soon after the most famous offering was created. It was and still is just a simple blend of celery salt, black pepper, crushed red pepper flakes and paprika, The name came from The Old Bay Line, a passenger ship line that sailed on the Chesapeake Bay, from Baltimore to Norfolk , Virginia in the early 1900's. Primarily it was used just on crab legs, mainly to season the water in which the crabs were boiled.
Now Old Bay can be used on anything and everything. You can still use it on seafood and may home chefs use it in both crab salad and crab cakes. Two teaspoons can thoroughly season a pound of lump crab meat. Additional Old Bay can be sprinkled on for a dash of more flavor and color. Bake the crab legs brushed with melted butter and a generous sprinkle of the seasoning. Lobster can also be spiked with it for taste and color. giving the meat a lovely coral color. If you're not into seafood then try Old Bay with eggs. Sprinkle over eggs sunnyside up or on top of Eggs Benedict. Remember to add it to the accompanying Bloody Mary on the last. Old Bay can also be part of a tangy barbecue sauce for chicken. Mix it into ketchup, cider vinegar, dark honey or brown sugar. Before grilling oil the chicken and brush on a layer of the spices then, add the barbecue sauce. reserve some for dipping. This would also make a great sauce for chicken nuggets and tenders too. Grilled veggies can also benefit from a dusting of Old Bay. Mix a tablespoon of it with either olive or vegetable oil in a bowl, add cut up eggplant, squash and bell peppers to it, Grill in a basket or thread on skewers and grill.
Old Bay Seasoning is the must have in every kitchen. Have a container of it for not just seafood but for other meats and veggies. It's not just for crab , shrimp and lobster.It's for everything!!!!
Showing posts with label Bloody Mary. Show all posts
Showing posts with label Bloody Mary. Show all posts
Monday, October 28, 2019
Monday, June 24, 2019
Your Summer Bar
Summer is the time for entertaining. There are barbecues and pool parties, Sunday morning brunches and Saturday night gatherings. A backyard bar is necessary. Guests want a cooling drink and it's up to you to provide some fun and fruity libations.
What should a summer or backyard bar have? A good mix of alcohol and non alcoholic beverages. Champagne should be on hand.It's an exciting twist to a Saturday night get together and is needed for Sunday brunch mimosas and Bellinis,If it's too expensive , then try sparkling wines such as Prosecco and Asti Spumanti. Lighter wines are also a must.Pinot noir is a good choice on a hot night.It's a red that will go with bold steaks and juicy hamburgers.A German Reisling white can be good with grilled chicken along with any kind of fish or seafood. Try it when you serve grilled lobster tails or scallops. If you want to vary it, then choose a Chardonnay to go with barbecued meats and seafood.It's also good with any kind of ham or toasted food such as almonds or baked goods - think mini quiches.Of course there should be beer. Everyone's favorite is Corona - with a slice of lime . What does it go with besides Mexican dishes? Gazpacho shooters which are easy to make along with grilled chicken wraps. As for the usual fare try pale ales with the burgers and dogs.Other kinds of alcohol to have are vodka and rum, along with bourbon and tequilas for cocktails and shots.
A summer bar should have extras for mixers and non-drinkers. Plain and flavored seltzers are a must.One of the best and most flavorful is Bubly. The brand has a myriad of flavors from an intense cherry to a zingy grapefruit. Buy a number of flavors for your guests' many tastes. Of course there should be soda. Stick with the classics Coke and Pepsi which you can add rum to for a fun rum and Coke.What about fruit juices?Lemon and lime juice should always be on hand. You can buy bottled juices or have the fruit ready to be cut and squeezed. Include oranges too. A bottle of the pulp free is needed for tequila sunrises, screwdrivers and mimosas. Pineapple juice ,reminiscent of luaus and exotic climes , can add spark to any summer cocktail. Imagine grilled ham steaks served with pina coladas or mojitos. Sub in grapefruit juice for a real change. Just remember these two won't get used as much as other juices. Buy small bottles if you're planning on using them.You can't go wrong with a bottle of cranberry juice.It's good on it's own or mixed with vodka.If you're planning on a brunch , then buy a bottle of tomato juice for Bloody Mary's.
A well stocked summer bar is the key to a good warm weather get together. Have the appropriate wines and hard liquor on hand as well as the extras. Your thirsty guests will appreciate the variety.
What should a summer or backyard bar have? A good mix of alcohol and non alcoholic beverages. Champagne should be on hand.It's an exciting twist to a Saturday night get together and is needed for Sunday brunch mimosas and Bellinis,If it's too expensive , then try sparkling wines such as Prosecco and Asti Spumanti. Lighter wines are also a must.Pinot noir is a good choice on a hot night.It's a red that will go with bold steaks and juicy hamburgers.A German Reisling white can be good with grilled chicken along with any kind of fish or seafood. Try it when you serve grilled lobster tails or scallops. If you want to vary it, then choose a Chardonnay to go with barbecued meats and seafood.It's also good with any kind of ham or toasted food such as almonds or baked goods - think mini quiches.Of course there should be beer. Everyone's favorite is Corona - with a slice of lime . What does it go with besides Mexican dishes? Gazpacho shooters which are easy to make along with grilled chicken wraps. As for the usual fare try pale ales with the burgers and dogs.Other kinds of alcohol to have are vodka and rum, along with bourbon and tequilas for cocktails and shots.
A summer bar should have extras for mixers and non-drinkers. Plain and flavored seltzers are a must.One of the best and most flavorful is Bubly. The brand has a myriad of flavors from an intense cherry to a zingy grapefruit. Buy a number of flavors for your guests' many tastes. Of course there should be soda. Stick with the classics Coke and Pepsi which you can add rum to for a fun rum and Coke.What about fruit juices?Lemon and lime juice should always be on hand. You can buy bottled juices or have the fruit ready to be cut and squeezed. Include oranges too. A bottle of the pulp free is needed for tequila sunrises, screwdrivers and mimosas. Pineapple juice ,reminiscent of luaus and exotic climes , can add spark to any summer cocktail. Imagine grilled ham steaks served with pina coladas or mojitos. Sub in grapefruit juice for a real change. Just remember these two won't get used as much as other juices. Buy small bottles if you're planning on using them.You can't go wrong with a bottle of cranberry juice.It's good on it's own or mixed with vodka.If you're planning on a brunch , then buy a bottle of tomato juice for Bloody Mary's.
A well stocked summer bar is the key to a good warm weather get together. Have the appropriate wines and hard liquor on hand as well as the extras. Your thirsty guests will appreciate the variety.
Saturday, June 15, 2019
For The King
Father's Day is tomorrow and with it comes the usual barbecue and bottle of whiskey to say thanks. Yet, it's also a day to pamper the sire with tasty and luxurious dishes , from morning to night . Indulge your father with some delicious fresh from the kitchen and grill dishes. It's a better way of showing your gratitude.
A good day starts with a good breakfast. One good choice - omelets filled with dad's favorite ingredients.If he wants a bacon one then honor his wishes. Add a dash of healthiness and color with diced tomatoes and green peppers. Make a large three egg one or fry up mini ones that can fit perfectly between a sliced English muffin. Another spin would be a cheese one but instead of the usual cheddar try one filled with Gouda or Edam. Mix it with baby spinach leaves for a richer, more flavorful egg dish. A different yet lush spin is a breakfast souffle. This is a surprisingly easy bake. All you need is a can of the Pillsbury crescent rolls and turning them into cups. Eggs, and whipping cream are whisked together to form a sort of savory custard. Cut up a green pepper and saute in butter . Add the egg mixture to this and cook til half way done. Working quickly add the eggs to the cups , then top with bacon and cheese. Bake about fifteen to seventeen minutes. You can serve with a fresh fruit cup and a Bloody Mary or blood orange screwdriver.
Carrying this luxury vibe into lunch and dinner.If the man of the house is a steak eater, then grill a few T-bones or even more deluxe, a filet mignon. Amp it up by serving it with a rich and flavorful bagna calda sauce.This Piedmontese favorite is usually a dip for various vegetables yet it is the perfect sauce for steaks, It starts with anchovies, oil and garlic being cooked in a small saucepan. Mash the fillets down with the back of a metal spoon. This ensures that they will melt into a smooth, satiny sauce. Add four tablespoons of unsalted butter and cook for about five minutes. Pour over the steak. A variation is placing the steaks on toasted and buttered white bread. Lobster is another plush idea. Try barbecued lobster tails,These only take twenty minutes on the grill and can be served with just a slice of lemon or with a sprinkling of pepper flakes for a spicy turn. Bring in scallops and crab for a total seafood feast. What to end it with? Try a dessert of chocolate stout ice cream which is an easy cook and freeze. It's heating whole cream and adding dark chocolate chips and sugar . When the chocolate and sugar are all melted , then add a pint of Guinness,. Put through an ice cream maker and freeze until ready to serve. Add hot fudge sauce and whipped cream along with crumbled bacon for a read "dad" dessert.
Fathers treat their families all the time. Treat them with a day full of delicious foods and drinks. They 're worth it.
A good day starts with a good breakfast. One good choice - omelets filled with dad's favorite ingredients.If he wants a bacon one then honor his wishes. Add a dash of healthiness and color with diced tomatoes and green peppers. Make a large three egg one or fry up mini ones that can fit perfectly between a sliced English muffin. Another spin would be a cheese one but instead of the usual cheddar try one filled with Gouda or Edam. Mix it with baby spinach leaves for a richer, more flavorful egg dish. A different yet lush spin is a breakfast souffle. This is a surprisingly easy bake. All you need is a can of the Pillsbury crescent rolls and turning them into cups. Eggs, and whipping cream are whisked together to form a sort of savory custard. Cut up a green pepper and saute in butter . Add the egg mixture to this and cook til half way done. Working quickly add the eggs to the cups , then top with bacon and cheese. Bake about fifteen to seventeen minutes. You can serve with a fresh fruit cup and a Bloody Mary or blood orange screwdriver.
Carrying this luxury vibe into lunch and dinner.If the man of the house is a steak eater, then grill a few T-bones or even more deluxe, a filet mignon. Amp it up by serving it with a rich and flavorful bagna calda sauce.This Piedmontese favorite is usually a dip for various vegetables yet it is the perfect sauce for steaks, It starts with anchovies, oil and garlic being cooked in a small saucepan. Mash the fillets down with the back of a metal spoon. This ensures that they will melt into a smooth, satiny sauce. Add four tablespoons of unsalted butter and cook for about five minutes. Pour over the steak. A variation is placing the steaks on toasted and buttered white bread. Lobster is another plush idea. Try barbecued lobster tails,These only take twenty minutes on the grill and can be served with just a slice of lemon or with a sprinkling of pepper flakes for a spicy turn. Bring in scallops and crab for a total seafood feast. What to end it with? Try a dessert of chocolate stout ice cream which is an easy cook and freeze. It's heating whole cream and adding dark chocolate chips and sugar . When the chocolate and sugar are all melted , then add a pint of Guinness,. Put through an ice cream maker and freeze until ready to serve. Add hot fudge sauce and whipped cream along with crumbled bacon for a read "dad" dessert.
Fathers treat their families all the time. Treat them with a day full of delicious foods and drinks. They 're worth it.
Saturday, March 24, 2018
Planning The Perfect Spring Brunch
Spring is the perfect time for an airy brunch, full of good food and good friends and family. It's also a great time to appreciate the abundance of Spring harvest, full of freshness and flavor. Create a Saturday or Sunday one that reflects the season.
One of the first things to do is decide whether it's going to be an indoor or outdoor one. The temps are rising. It would be a shame to stay indoors when there are balmy breezes outside. However keep in mind that the weather is iffy. There could be rain - or even an April snow shower - or the opposite. - a hot, sweaty day, Be ready for these last minute jabs from Mother Nature. The next is the guest list. Do you want an intimate grouping of just four or a much larger one of fifteen or twenty. A smaller brunch doesn't require the variety a larger gathering would. Larger brunches will require more structure. There may be a savory first course and salad followed by a light dessert. Also a more intimate gathering can be held in the dining room or the patio. A bigger one, like a baby or bridal shower brunch needs seating plans. Can it be held in the garage if it's too hot a day or the yard? Do you borrow tables or rent them? Another question is can you handle it yourself, or will you require the spouse and kids to help out? Or enlist a few friends to help with the cooking, serving and cleaning up. Then there's the plates and utensils. Hosts can get away with using their regular luncheon plates and knives and forks. Paper plates and plastic utensils is a must for groups of five or more.
Since brunch is a combo of breakfast and lunch, think eggs as the star of the meal. A Spring frittata is the perfect main course for entertaining your cadre of friends. Make it rich with asparagus , tomatoes and onions. Serve it sliced with toasted and oiled or buttered Italian bread Set out a sparkling wine or better yet, champagne. Of course Bloody Mary's and mimosa's are always welcome. After all, it's a relaxing get together. You could even serve a tomato and mozzarella salad on the side.For a different kind of dessert think the Italian fried pastry twists - crostoli. - a staple at many Italian bakeries.These are light and airy , made from fried pie dough and dusted with confectioner's sugar. . The meal can also end with bougies, a Piedmontese pastry stick, a denser version of the crostoli, but still just as delicate. For a bigger gathering quiches, especially the mini variety a,re always welcome. You can have the classic Quiche Lorraine but also think of a shrimp or crab one, Vegetarian friends can enjoy spinach or again the veggie of the season, asparagus ones.Serve with nice, crisp Spring greens salad and crusty French rolls. As for dessert, think, small, The British fairy cakes are perfect for an outdoor gathering. They're smaller than cupcakes and just have a drizzle of glaze on the top. Bakery made petit fours are another nice ending, also with candied almonds in pretty pastel colors.
Spring is brunch season. Start planning your perfect one. It could be big or small.It's the perfect way to celebrate warmer weather and balmy - hopefully - seasons.
One of the first things to do is decide whether it's going to be an indoor or outdoor one. The temps are rising. It would be a shame to stay indoors when there are balmy breezes outside. However keep in mind that the weather is iffy. There could be rain - or even an April snow shower - or the opposite. - a hot, sweaty day, Be ready for these last minute jabs from Mother Nature. The next is the guest list. Do you want an intimate grouping of just four or a much larger one of fifteen or twenty. A smaller brunch doesn't require the variety a larger gathering would. Larger brunches will require more structure. There may be a savory first course and salad followed by a light dessert. Also a more intimate gathering can be held in the dining room or the patio. A bigger one, like a baby or bridal shower brunch needs seating plans. Can it be held in the garage if it's too hot a day or the yard? Do you borrow tables or rent them? Another question is can you handle it yourself, or will you require the spouse and kids to help out? Or enlist a few friends to help with the cooking, serving and cleaning up. Then there's the plates and utensils. Hosts can get away with using their regular luncheon plates and knives and forks. Paper plates and plastic utensils is a must for groups of five or more.
Since brunch is a combo of breakfast and lunch, think eggs as the star of the meal. A Spring frittata is the perfect main course for entertaining your cadre of friends. Make it rich with asparagus , tomatoes and onions. Serve it sliced with toasted and oiled or buttered Italian bread Set out a sparkling wine or better yet, champagne. Of course Bloody Mary's and mimosa's are always welcome. After all, it's a relaxing get together. You could even serve a tomato and mozzarella salad on the side.For a different kind of dessert think the Italian fried pastry twists - crostoli. - a staple at many Italian bakeries.These are light and airy , made from fried pie dough and dusted with confectioner's sugar. . The meal can also end with bougies, a Piedmontese pastry stick, a denser version of the crostoli, but still just as delicate. For a bigger gathering quiches, especially the mini variety a,re always welcome. You can have the classic Quiche Lorraine but also think of a shrimp or crab one, Vegetarian friends can enjoy spinach or again the veggie of the season, asparagus ones.Serve with nice, crisp Spring greens salad and crusty French rolls. As for dessert, think, small, The British fairy cakes are perfect for an outdoor gathering. They're smaller than cupcakes and just have a drizzle of glaze on the top. Bakery made petit fours are another nice ending, also with candied almonds in pretty pastel colors.
Spring is brunch season. Start planning your perfect one. It could be big or small.It's the perfect way to celebrate warmer weather and balmy - hopefully - seasons.
Saturday, June 17, 2017
Father's Day Feasts
What would make the perfect Father's Day meal? Anything that includes, bacon, barbecue and alcohol, in most cases. This would make any dad drool and relish dishes that features his favorite things - including a nap afterwards.
What would be the perfect way to start his special day?BACON!!!! Think a two or three egg omelet packed with it. For a less artery clogging way to start the day, sub in turkey bacon which is fifteen calories less a slice. Eggs Benedict is a great way of celebrating all of what dad does. Make it his by subbing in the Canadian bacon with three or four slices of the other. Another twist is layering the poached egg and Canadian bacon on a layer of bacon for a real meaty treat. Crispy slices can also be stuffed into French toast.It's made like a Monte Cristo sandwich with two slices of bread dipped into an egg batter. Some recipes call for a brown sugar sweetened cream cheese too. what goes with a brunch like this? A bacon decorated Bloody Mary. Wrap a couple of slices around a celery stalk and stick into the glass. He could also welcome the day with the British cocktail Snakebite, a mix of cider and lager.A more potent waker upper is the porch crawler, a mix of beer, vodka and gin, sweetened with some kind of fruit juice. Spike dad's orange juice with this wild mix .
The porchcrawler could also be swigged around the grill (although keep dad away from any flames and lighter fluid). If he's a big burger guy, then definitely make him the best, using chopped meat. Carry on the bacon theme by adding bacon drippings to the mix , saving the strips for the sandwich later on. Men love fire and spice too. Jalapeno burgers are always a zingy treat. Remember to deseed them and then mince into tiny bits. A dash of Cajun seasoning can also be add for a four alarm eye opener. Dad may want a cut that's a bit more substantial. Treat him to a Porterhouse or a Flatiron, both deliciously tender and flavorful cuts. Skirt steak is another that Dad would enjoy with an ear of corn or grill baked potato.Baste with melted butter that's been spiced up with Worcester sauce and Dijon mustard. How do you finish the day? Bacon or stout cupcakes. Both are easy to whip up . Try the bacon in a mocha batter and then decorate with chocolate icing. Stout can also be added to chocolate batter for a tasty cake or cupcake. Make sure Dad get's the lion's share of a slice or two or three cupcakes to gobble down with an iced coffee.
Every dad should be treated like a king tomorrow. Create a special meal for your sire with bacon, meat and alcohol. This is the perfect combo for perfect Father's Day.
What would be the perfect way to start his special day?BACON!!!! Think a two or three egg omelet packed with it. For a less artery clogging way to start the day, sub in turkey bacon which is fifteen calories less a slice. Eggs Benedict is a great way of celebrating all of what dad does. Make it his by subbing in the Canadian bacon with three or four slices of the other. Another twist is layering the poached egg and Canadian bacon on a layer of bacon for a real meaty treat. Crispy slices can also be stuffed into French toast.It's made like a Monte Cristo sandwich with two slices of bread dipped into an egg batter. Some recipes call for a brown sugar sweetened cream cheese too. what goes with a brunch like this? A bacon decorated Bloody Mary. Wrap a couple of slices around a celery stalk and stick into the glass. He could also welcome the day with the British cocktail Snakebite, a mix of cider and lager.A more potent waker upper is the porch crawler, a mix of beer, vodka and gin, sweetened with some kind of fruit juice. Spike dad's orange juice with this wild mix .
The porchcrawler could also be swigged around the grill (although keep dad away from any flames and lighter fluid). If he's a big burger guy, then definitely make him the best, using chopped meat. Carry on the bacon theme by adding bacon drippings to the mix , saving the strips for the sandwich later on. Men love fire and spice too. Jalapeno burgers are always a zingy treat. Remember to deseed them and then mince into tiny bits. A dash of Cajun seasoning can also be add for a four alarm eye opener. Dad may want a cut that's a bit more substantial. Treat him to a Porterhouse or a Flatiron, both deliciously tender and flavorful cuts. Skirt steak is another that Dad would enjoy with an ear of corn or grill baked potato.Baste with melted butter that's been spiced up with Worcester sauce and Dijon mustard. How do you finish the day? Bacon or stout cupcakes. Both are easy to whip up . Try the bacon in a mocha batter and then decorate with chocolate icing. Stout can also be added to chocolate batter for a tasty cake or cupcake. Make sure Dad get's the lion's share of a slice or two or three cupcakes to gobble down with an iced coffee.
Every dad should be treated like a king tomorrow. Create a special meal for your sire with bacon, meat and alcohol. This is the perfect combo for perfect Father's Day.
Friday, January 15, 2016
Tabanero Hot Sauce Fire With A Healthful Kick
Nothing takes away the winter chill than a few drops of hot sauce added to any dish.It's a great way of making a meal exciting while warming foodies from head to toe. Tabanero Hot Sauce is this sauce.It can provide flavor and heat to any dish , from scrambled eggs to even cupcakes.
Hot sauce affectionados will love this brand.Tabanero. comes from an authentic Mexican recipe,directly from the Tabasco region in the lush and rainy Yucatan Peninsula. This provided the sauce's manufacturers with fresh ingredients to create a hot sauce that has a home made flavor.It's a delicate balance of spices such as habanero peppers mixed in with carrots , onions and garlic.What makes Tabanero unusual is that it also has lime juice as well as agave syrup in it , unlike other sauces. What it doesn't have is vinegar which many other hot sauce companies add to theirs along with preservatives. The result is a fresher tasting flavor that doesn't overshadow or even overpower a dish, Another plus us that the sauce is gluten free and low in sodium perfect for those allergy prone sauce lovers or those watching their salt intake.. It comes in three flavors:extra hot, picante and agave sweet and spicy. The pricing is good too.$6.99 for a eight ounce bottle that will last for a few months.
I was never a big fan of hot sauce until I tried Tabanero's sauces. I love the almost fresh garden taste of the picante. It doesn't have that throat searing heat that I deplore in other hot sauces. It was great as a dip with soy chicken nuggets,only enhancing their flavor. It would be excellent in meat loaf along with zinging up the sauce. Use it as a marinade for chicken wings and ribs along with turniing it into a dipping sauce for them as well. Put a liberal few drops in guacamiole or salsa to really give excitement to chips and dips. Tabanero's picante sauce is a good brunch buddy too. Bloody Mary's will never be the same, once this is added to the mix although fr a real eye opener use the extra hot flavor. The picante or the extra hot would be excellent in huevos rancheros or even zinging up baked eggs. I also am a big fan of the agave sweet and spicy. It makes for an excellent dipping sauce for soy chicken bites and would also be good as a sweet marinade for chicken wings and legs,Try it ,brushed on pork ribs or pork chops too.. Many bakers would use to make a fiery Mexican hot chocolate cake or cupcakes. It could even be used in icing as well for the ultimate surprise.
Tabanero hot sauces are not your usual hot sauces. They are made with fresh ingredients that have a just from the garden flavor to them. Try them today for an original and unique flavor. They're not just lively, but all natural and good for you.
Hot sauce affectionados will love this brand.Tabanero. comes from an authentic Mexican recipe,directly from the Tabasco region in the lush and rainy Yucatan Peninsula. This provided the sauce's manufacturers with fresh ingredients to create a hot sauce that has a home made flavor.It's a delicate balance of spices such as habanero peppers mixed in with carrots , onions and garlic.What makes Tabanero unusual is that it also has lime juice as well as agave syrup in it , unlike other sauces. What it doesn't have is vinegar which many other hot sauce companies add to theirs along with preservatives. The result is a fresher tasting flavor that doesn't overshadow or even overpower a dish, Another plus us that the sauce is gluten free and low in sodium perfect for those allergy prone sauce lovers or those watching their salt intake.. It comes in three flavors:extra hot, picante and agave sweet and spicy. The pricing is good too.$6.99 for a eight ounce bottle that will last for a few months.
I was never a big fan of hot sauce until I tried Tabanero's sauces. I love the almost fresh garden taste of the picante. It doesn't have that throat searing heat that I deplore in other hot sauces. It was great as a dip with soy chicken nuggets,only enhancing their flavor. It would be excellent in meat loaf along with zinging up the sauce. Use it as a marinade for chicken wings and ribs along with turniing it into a dipping sauce for them as well. Put a liberal few drops in guacamiole or salsa to really give excitement to chips and dips. Tabanero's picante sauce is a good brunch buddy too. Bloody Mary's will never be the same, once this is added to the mix although fr a real eye opener use the extra hot flavor. The picante or the extra hot would be excellent in huevos rancheros or even zinging up baked eggs. I also am a big fan of the agave sweet and spicy. It makes for an excellent dipping sauce for soy chicken bites and would also be good as a sweet marinade for chicken wings and legs,Try it ,brushed on pork ribs or pork chops too.. Many bakers would use to make a fiery Mexican hot chocolate cake or cupcakes. It could even be used in icing as well for the ultimate surprise.
Tabanero hot sauces are not your usual hot sauces. They are made with fresh ingredients that have a just from the garden flavor to them. Try them today for an original and unique flavor. They're not just lively, but all natural and good for you.
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