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Bombsghetti:
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15oz tomato sauce
1 fresh diced onion
2 fresh cloves of minced garlic
3-4 tbsp of cilantro
couple tbsp of pepper
2 tbsp of butter
2 tbsp of olive oil (2 tbsp of flour optional)
1 lb hamburger (70% lean I think I usually get)
couple tbsp of tabasco sauce
Parmesan cheese
noodles
butter and oil into pan on medium
hamburger, onion, and garlic into the pan
(option 2 tbsp of flour here when brown)
add cilantro, pepper, tomato sauce, and tabasco
bring to boil and then reduce heat to low.
simmer for an hour and fifteen minutes or until the sauce is thickened. Stir every 10-15 minutes to keep the sauce from burning/sticking.
taste the sauce as it cooks, you may want to add more cilantro, pepper, or tabasco.
boil noodles when sauce is 15 minutes or so away from being done.
Grab a bowl and load up desired parmesan.
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GuacyMocky:
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3-4 avacado
2-3cloves of fresh garlic, diced nearly minced
1/2 big onion
1 small tomato
4-5 tablespoons of diced cilantro
1/2 to 1 lime (or lemon)
couple tablespoons of salt
couple tablespoons of cheyenne pepper
1tbsp of tapatio
stir the shit out of it til your arm hurts.
save the pits to store the guac in the fridge longer and cover with wrap.
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Spicy Super Steaks:
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1-2 bbq cut steaks
poke a bunch of holes with toothpick or whatever.
2-4 cloves of fresh garlic, diced nearly minced
2-3 tablespoons of diced cilantro
1/2 big onion diced
1/2 lime or lemon
2-3 tbsp of tabasco sauce
4-5 tbsp of chayenne pepper
Lots of your favorite bbq sauce. I usually use some chipotle sweet baby rays or some other sweet and spicy blend.
salt both sides
pepper or lemon-pepper both sides
garlic both sides
cheyenne pepper both sides
rub that shit in real good, try to get the garlic especially into the little holes you poked. I usually start sloshing the tabasco at this point to make it a bit easier to spread the dry rubs around.
spread the cilantro and onion now, once again trying to get it into the holes you poked. And stick it with the BBQ sauce. Don't worry if the bottom side loses ingredients you can just throw all that in the bag after you get both sides nice and slathered up.
Seal up the bag and get out as much air as you can.
marinade in a large ziploc bag for 2-4days
cook for 4 mins, rotate 180° degrees and 4 more minutes.
flip over and repeat. Depending on grill temp, this will make medium well to medium rare steaks.
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You can do chicken steaks similar to this but I usually use tapatio instead of tabasco, skip the bbq sauce (use the tapatio as the bbq sauce) and I prefer lemon over lime. Also you don't really need to marinade chicken for more than a few hours as it won't tenderize like beef does.
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homemade mayonaise
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Crack two eggs and separate the yolks into a blender.
Juice two lemons into the yolks for an acidic kick (great with seafood).
Blend on low and slowly pour in two cups of canola oil until mixture thickens.
Spicy Bonus, Add four shakes of Tabasco sauce (or 1 teaspoon).
 
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4/5 because it's a cooking blog which are rather rare, and these seem easy to make and edible.
-1 star cuz no pics.
Gonna bookmark it and try it somtime this week.
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oh i probably have a few pics on my FB somewhere lost in the shuffle.
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The key to spicy food is having the right strength chili pepper and dosing it in the right amount.
You can get just a kick or a serious high from the endorphin. I have never used drugs but the rush is a lot stronger than anything you get from serious exercise. On some level it must be similar to using some opiate drug. Of course you have to suffer through quite some pain to get a rush. That takes some balls. But you will feel euphoric afterward.
Personally I prefer to load noodles and bean dishes with the most capsaicin. But really if you go for a serious rush you won't taste much of anything else. So vegetables that have a nice crunch to them are a good thing to add. It's a different way to enjoy food.
I am not a recipe person because I think differently about food. But you can take any recipe you want to make spicy and add the right amount of a pepper with the proper heat. Of course with things like chicken legs en spare ribs it is probably more difficult to do, I assume. I am a vegetarian so I can't try.
But rather than adding chili powder of Tabasco sauce you just dice your pepper and add it to the dish.
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hekisui is right. I've eaten some pretty fucking hot shit and felt that rush. I think it's similar to the type of experience runners get after running a long time.
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eww.
tabasco sauce usually negates any flavoring.
your steak recipe sounds good right now tho
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Man screw recipes. All you need is Siracha. Eat it with anything for deliciousness. :D
5/5 because I freaking love cooking.
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Yeah don't ruin a perfectly fine expensive steak or other quality meat with a lot of hotness.
I myself strongly prefer fresh fruits over dried powder or sauces with added salt, sugar and/or sourness. You can grow them yourself if you want to or need to.
Another thing, when something is superhot make sure it cooled down. You don't want to confuse one hotness with the other and burn your mouth while you think you are soaking up harmless pain.
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yea don't use filet mignon or some prime cut with this recipe. Use your standard bbq steaks or cheaper less tender cuts.
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For the spaghetti, don't use tobasco sauce. Let the sauce simmer with a green chili or two for flavour (or three or four for heat), 2-3 bay-leaves, and a stick of cinnamon.
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Spicy fried rice:
-Put some rice in a pan on medium/high heat. Add some oil.
-Stir in some:
spicy oil
gochujang
garlic
-Flavor to taste:
soy sauce
sriracha (your favorite hot sauce)
-Season:
fresh and or dried and or powdered red pepper
black pepper or whatever you want to make the flavor your own (I like some cumin, no joke)
-Then put in whatever other ingredients you enjoy:
meat
tofu
sprouts
whatever, you get the idea
Note: If I'm using uncooked tofu and veggies I usually add soy sauce at this point to get them coated and counteract their mildness. I like salty food though. It's better to season too little than too much.
-Finally turn down your heat if you have an open flame of turn off your heat if you have a still-hot element and toss a couple of eggs in there. Garnish with kimchi.
This baby is really easy, has loads of variation, and has a lot of depth of flavor. Rice is also dirt cheap, so I recommend this for students and normal poor folks.
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On July 18 2011 10:19 garlicface wrote:
For the spaghetti, don't use tobasco sauce. Let the sauce simmer with a green chili or two for flavour (or three or four for heat), 2-3 bay-leaves, and a stick of cinnamon.
while im sure that is good it doesn't fit the recipe i have. It's a sort of spicy mexican spaghetti i made up because I didnt have the traditional italian style ingredients like basil or oregano. try it out, its a totally different kind of spaghetti than everyone is used to.
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On July 18 2011 10:37 SpoR wrote:Show nested quote +On July 18 2011 10:19 garlicface wrote:
For the spaghetti, don't use tobasco sauce. Let the sauce simmer with a green chili or two for flavour (or three or four for heat), 2-3 bay-leaves, and a stick of cinnamon. while im sure that is good it doesn't fit the recipe i have. It's a sort of spicy mexican spaghetti i made up because I didnt have the traditional italian style ingredients like basil or oregano. try it out, its a totally different kind of spaghetti than everyone is used to.
If anything, what I gave you is even more Mexican than your original recipe. Leave out the bay leaves if you don't want to start changing too much around. Cinnamon gives the sauce extra depth of flavour, and is not overpowering in the slightest.
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On July 18 2011 07:30 Hekisui wrote:+ Show Spoiler +
The key to spicy food is having the right strength chili pepper and dosing it in the right amount.
You can get just a kick or a serious high from the endorphin. I have never used drugs but the rush is a lot stronger than anything you get from serious exercise. On some level it must be similar to using some opiate drug. Of course you have to suffer through quite some pain to get a rush. That takes some balls. But you will feel euphoric afterward.
Personally I prefer to load noodles and bean dishes with the most capsaicin. But really if you go for a serious rush you won't taste much of anything else. So vegetables that have a nice crunch to them are a good thing to add. It's a different way to enjoy food.
I am not a recipe person because I think differently about food. But you can take any recipe you want to make spicy and add the right amount of a pepper with the proper heat. Of course with things like chicken legs en spare ribs it is probably more difficult to do, I assume. I am a vegetarian so I can't try.
But rather than adding chili powder of Tabasco sauce you just dice your pepper and add it to the dish.
While I think you're largely on the right track here, (aside from my love of meat, but that's neither here nor there, and you don't seem pushy about it, so we're cool) I definitely wouldn't compare a heavily spicy dish to an opiate in feeling or effect.
And actually, it's fairly simple to add pepper to meat dishes, if done right. (Tabasco, yuck, just drink a bottle of vinegar, same thing.) Obviously it depends on how you're cooking it, with stir fry being one of the easier ways, or stews and jambalaya, but even for grilled meat, you can season decently with peppers. You just have to either use a marinade, or sautee them separately with other toppings, or other special tactics.
Sadly, I'm no longer able to eat as spicy of foods as I used to be able to on a regular basis, they don't agree with my rather passive-aggressive colon. (It tries to kill me, long story.)
Just for good measure, and sorry there's no specifics, but this is a "to taste" type thing, I'll throw in my dry rub "recipe".
Ingredients: Seasoning salt, curry powder, cumin, paprika, ground cayenne pepper, garlic powder, onion powder.
For approx. 1/8th cup seasoning salt, blend roughly a third as much garlic powder, ~2 tsp curry powder, and ~1 tsp of each of the others. I find a fork to be the easiest way to blend them, add more of any or none to taste.
Best for Pork or chicken, grilled or pan fried.
If you're not used to working with some of those, that might be a tad zesty for some people. You can add a bit more seasoning salt and paprika for a milder version if you're cooking for people with less interest in the heat.
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the point of the tabsco is the acid/vinegar in it to help tenderize the meat.. Might as well add some spicy with your vinegar right?
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On July 18 2011 11:43 SpoR wrote:
the point of the tabsco is the acid/vinegar in it to help tenderize the meat.. Might as well add some spicy with your vinegar right?
No, because Tabasco is disgusting, and vinegar is gross. Just buy decent meat and prep and cook it well, it won't be tough.
Lemon juice works perfectly well if you're that worried about it, and happens to be entirely less gross.
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On July 18 2011 10:25 thopol wrote:
Spicy fried rice:
-Put some rice in a pan on medium/high heat. Add some oil.
-Stir in some:
spicy oil
gochujang
garlic
-Flavor to taste:
soy sauce
sriracha (your favorite hot sauce)
-Season:
fresh and or dried and or powdered red pepper
black pepper or whatever you want to make the flavor your own (I like some cumin, no joke)
-Then put in whatever other ingredients you enjoy:
meat
tofu
sprouts
whatever, you get the idea
Note: If I'm using uncooked tofu and veggies I usually add soy sauce at this point to get them coated and counteract their mildness. I like salty food though. It's better to season too little than too much.
-Finally turn down your heat if you have an open flame of turn off your heat if you have a still-hot element and toss a couple of eggs in there. Garnish with kimchi.
This baby is really easy, has loads of variation, and has a lot of depth of flavor. Rice is also dirt cheap, so I recommend this for students and normal poor folks.
mmmm, this sounds delish! Maybe cause I'm Korean but anything that has rice in is a must ^^
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EPT
