Spicy - - Page 2

by Emily

Spicy Thai Breakfast (Yes, Breakfast!) Noodles

It has been extremely stormy in Austin lately. It’s kind of romantic, and since we are an eternal drought it’s good for the land, but it also puts a huge damper on your social life. Nobody feels like driving downtown and looking for parking to meet friends at a patio bar in a thunderstorm. No thank you.

Last weekend, on one of these thunder-and-lightning-no-way-in-hell-am-I-leaving-the-house mornings, Rob and I found ourselves in quite the conundrum. We had a good pot of coffee brewing and we were SO ready to eat something, yet we had zero breakfast food. We’d used up all the produce from our weekly CSA box and the only morning-ish stuff we had in the house was one last egg in our carton, a gross old yogurt I found in the back of the fridge, and some stale cereal. Bad situation. What can I say? Not leaving the house means getting really behind on your grocery shopping.

Sooo I had to improvise with the one egg, some leftover Thai takeout in the fridge, and (duh) Sriracha. The result was surprisingly delightful. If you’re a savory breakfast type person, I encourage you to try this at home!

Spicy Thai Breakfast Noodles

by BS

Is This the World’s Spiciest Burger?

At Star City Kitchen in El Paso, Texas, Chef Sarah Kosravani recently introduced “The Ghost Burger.” It consists of five separate elements, each designed to light your mouth on fire.

1. Bun brushed with cayenne-infused butter

2. Burger patty seasoned with secret-recipe salsa, pepper flakes, and raw, diced habanero

3. Pepperjack cheese laced with he notorious ghost pepper!

4. Roasted habanero and garlic aioli.

5. Battered and fried toreados (jalapenos that have basically mated with onion rings).

Would you try it?

by snebbu

100 Ways to Use Beer in Food #16: Chili

100 ways to use beer in food is BACK and better than ever. As Winter Storm Janus trapped the fiancé and I indoors for TWO days straight, we had the typically rare opportunity to cook a meal together. Thinking about what meats we had in the freezer, we finally came to using the ground beef to make CHILI.

Why did Chili come to mind first? Well, I had this bottle of Billy’s Chilies that ML and her BF brought over for me. Billy’s Chilies is a BEER flavored with Serrano, Habanero, Jalapeno, Anaheim, and Fresno chili peppers. Yup…I’ve been saving this for the right time, and with frigid temperatures and going out to brush off 4 inches of snow from the cars every few hours, some extra heat was needed in the chili.

ML warned us that some antacids would be needed before and after indulging in the suds. She was right. I took a small taste to see if it would complement the flavors in our chili. YOWZA. Screw beer…you can taste the chilies in liquid form—start to finish. Of course there is a hint of wheat malts, but this was the perfect brew for chili.

I’ve had some spicy chili, but usually it’s been the kind that burns your tongue until it’s numb and you can’t even taste the chili. This had a different feeling. First off, the beer really changed the flavor in a big way. Chili powder definitely adds a spicy flavor, but the peppers included in the beer really came through the chili. The chili had a big KICK to it that continued throughout, even after you were done with the chili. This stuff is perfect for a cold winter day…when you have to brush the damn snow off your cars several times a day. Trust me: this will warm you up.

Billy’s Chilies Chili

in Recipe / Red Meat 2 comments

by Emily

Now That’s a Spicy Wine!

As we all know, my local HEB grocery store is a treasure trove of inexpensive novelty alcohol products and this weekend I stumbled upon the latest discovery. At first it appears to be just another bottle of mid-range cabernet sauvignon, but take a closer look. This isn’t cabernet, but cabanero. Yes, as this delightful wordplay suggests, this is wine infused with habanero.

While I enjoy a nice, full-bodied red with my spicy BBQ or other red meat, I don’t know what I think about spicy wine itself. Obviously I love Fireball, which is semi-spicy, but that’s more cinnamon-y than actual heat. I’ve had pepper-infused vodka before and hated it. What to do!

Rob and I were strongly tempted to buy a bottle, but I sadly resigned myself to the fact that a habanero-infused spicy wine would give me instant heartburn. I saved the $8 and walked away. Sigh. If any of you spice-lovers out there pick up a bottle, make sure to drop a comment and let me know how it is! Olé!

in Drinks / Trends 1 comments

by Emily

Food Porn of the Day: Taco Time

Tacos: what CAN”T they do? These are two of the most delicious varieties from the beloved Texas taco purveyor Torchy”s. The Brush Fire, on the right, is especially Vi har listet mange pokerrum og andre hjemmesider for poker, spillemaskiner online og betting, og de skifter deres kampagner, regler og regulativer. exciting: Jamaican jerk chicken, grilled jalapeños, mango, sour cream, cilantro, and a mysterious condiment known as “diablo sauce.” It”s sweet, spicy, citrus-y, and amazing.

in Photos 0 comments

by Emily

Spicing up 2014 with Chicken Curry

Made a New Year’s resolution to diversify your culinary efforts? Try cooking a curry! I’m not gonna claim that my Indian cooking is the most authentic in the world—I’m not grinding my own whole spices here—but it’s tasty and pretty easy to make. If you don’t have the spices I listed, check out the bulk spice bins at your local Whole Foods or other healthy market. Buying just a few teaspoons in bulk is waaaay cheaper than spending like $12 on a whole container if you don’t think you’re going to be using it frequently.

I’ll also take a moment to give a shoutout to my peeps at Stonefire. In my opinion the Indian food experience isn’t complete without some delicious naan to sop up all the sauce, and the Stonefire brand makes some of the best store-bought versions I’ve tried. They reached out and asked me to whip up some recipes to pair with their products, so here’s a fairly simple curry to get you started. If you want to make this one vegetarian, never fear, just don’t include the chicken.

Spicy Indian Chicken Curry

in Fowl / Recipe 0 comments

by Emily

Waaaay Better Than Takeout: Sweet and Spicy Coconut Oil Stir Fry

I’ve written about my love for coconut oil before, especially for stir fries. Not only does it smell ridiculously amazing while you’re cooking with it, but it’s one of the only oils that’s truly stable enough to handle high-heat cooking (aka… stir fries, what up!) and its fats are more easily metabolized in the body, so it’s great for your heart! So let’s get cracking on this sooooo-much-better-than-takeout meal, shall we?

Tonight I got home from work and I was not. feelin’. it. I had a long weekend of partying at a music festival (I know, poor me) and the last thing I wanted to do was cook. I was fantasizing about some takeout, or at the very least a trip to the nearest Whole Foods salad bar. But my man Rob surprised me with a plethora of organic vegetables from his trip to the new Austin Trader Joe’s this afternoon, and if you know Trader Joe’s, you know that its produce doesn’t stay well for long. (Love you TJs, but it’s true!) The meal I whipped up for us was even better, and possibly quicker, than ordering from our nearest Chinese place. And it’s definitely healthier. All it took was a little bit of coconut oil, spices, and Chinese sauces (thick, sweet hoisin and oyster sauce, which doesn’t really taste like oysters but just adds a super salty depth of flavor).

Sweet & Spicy Coconut Oil Stir Fry

in Fowl / Recipe 2 comments