Download Hot Sauce!: Techniques for Making Signature Hot Sauces, with by Jennifer Trainer Thompson PDF

By Jennifer Trainer Thompson

Listed here are 32 recipes for making your personal signature scorching sauces, starting from gentle to blisteringly sizzling, in addition to 60 recipes that use home made or advertisement sizzling sauces in every little thing from fish fry and Buffalo wings to bouillabaisse and black-bean soup. attempt making chowders, tacos, ribs, salads, seafood, and extra. There are even recipes for sizzling cocktails, like Daiquiri Diablo and Slow-Burn Martinis! writer Jennifer coach Thompson, famous as a pacesetter within the highly spiced meals circulate for her cookbooks and 4 sizzling sauce posters, has observed scorching sauce on enormous quantities of speak indicates, including Live with Regis and Good Morning America. She has traveled her personal own "Trail of Flame," talking at conventions and within the media approximately scorching meals, and serving as visitor chef at sizzling Nights at eating places in Boston, Philadelphia, and the Berkshires.

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Read Online or Download Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces PDF

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Additional info for Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces

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Cover the pot, reduce the heat to medium-low, and simmer until the pears are just tender, 3 to 4 minutes. Remove the pears to a small bowl with a slotted spoon, but keep the ginger and liquid in the pot. Increase the heat to medium-high and boil the liquid until it’s reduced by half, 5 to 6 minutes. Pour the syrup over the pears and let them macerate until ready to serve. (The pears can be made ahead of time and stored in their syrup in the refrigerator for up to 3 days. ) To serve, cut the gingerbread cake into squares and set them on WsweetInterior_Layout 1 6/7/13 2:11 PM Page 49 serving plates.

Reheat it as necessary if it begins to solidify while you work. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with a thin dishtowel. Arrange the pan so the long side is closest to you. You want to roll the strudel into a long log, not a short one. Set one single sheet of phyllo over the towel. Brush lightly all over with butter. Repeat for five more layers, buttering the top layer as well. Leaving a 2-inch (5-cm) margin around the edges, sprinkle the biscotti crumbs on the bottom half of the dough only.

Bring to a boil and cook without stirring for 5 to 10 minutes until the liquid is bubbly, deepamber, and reduced by more than half. Remove the pan from the heat and stir in the heavy cream. Pour the sauce into a small bowl to cool slightly. ), and add extra salt as desired. Serve the still-warm apples with caramel sauce drizzled on top and a scoop of vanilla ice cream on the side. These apples are best eaten the day they’re made, but leftovers can be stored in the refrigerator for 1 to 2 days and reheated in the microwave until warm.

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