Now I’m craving rice and peas. We met a guy in St Martin who was visiting from Jamaica. He ended up accompanying us to dinner that night and I ordered rice and peas with my meal, as is my wont.
He went absolutely bonkers that I’d ordered rice and peas, and that it was even being offered at the restaurant, as it was a weekday night. In Jamaica rice and peas are traditionally served on Sundays, a holdover from slavery days when the slaves were given good food (rice and peas) on Sundays.
Another one that I like a lot is Captain Mowatt’s Canceaux Sauce. It’s not very hot, more like a sweet chili sauce, but it has great flavor.
Do you have a recipe for this? I’m intrigued and searched around but couldn’t find anything.
Frank’s Red Hot for Pizza.
Soup need Tabasco.
Here’s a c&p of the Word document I have:
Herbsaint Shaved Beef Salad
Horseradish dressing
1 ½ cups mayonnaise
3 tablespoons creole mustard (or whole grain mustard)
4 tablespoons prepared horseradish
2 tablespoons red wine vinegar
1 tablespoon hot sauce (we use Louisiana brand hot sauce)
2 tablespoons cane syrup (this is a Louisiana product, and may not be available – you can substitute a mild molasses)
2 teaspoons Worcestershire sauce
Yield: about 2 cups
Directions
Mix it all together.
I can’t get cane syrup here, so the first time I made it I made simple syrup and added molasses. Now I just use a little Karo corn syrup and light molasses. I use Zatarain’s mustard and Louisiana brand hot sauce.
The beef
Most supermarkets will have packets of thinly-sliced roast beef. I go to the local supermarket’s deli counter and have them shave some Dietz & Watson roast beef as thin as they can get it. Dietz & Watson is the brand The Market carries. Boar’s Head is also popular in this area. We like the ‘shaved’ beef, but it would be easier to plate if we went the next thickness up.
The salad
You can make your own salad, but I find it easier to use the bagged mixed Spring mix.
Assembly
Use three or four slices of thinly-sliced roast beef or the appropriate amount of ‘shaved’ roast beef. Tear it into bite-sized bits (no more than a couple of inches square) and arrange them on a large plate. Pile on the greens. Add as much dressing as you desire. Top with French’s fried onions.
I like vinegar. We grow serrano and jalapeño peppers in the garden, and keep a bottle of pepper vinegar (50/50 mix of the two), next to the stove. I put it on green beans, turnip greens and the like.
I like a vinegar-ish sauce with my barbecue, instead of tomato-ish.
So I like vinegary hot sauce. Crystal, Louisiana, and Tabasco are all favorites. If all three are on the table, I’ll go for Louisiana, but I won’t gripe if it’s one of the other two.
Thank you, It looks better than I was imagining. I love horseradish and roast beef.
Meet ABC Indonesian hot sauce, what sriracha is trying to be.
The ingredients list is copied and pasted directly from the email I got from Herbsaint when I asked for the recipe. I saved the email as a Word document too.
For what it’s worth, the owners of the Frank’s Red Hot brand, just bought Choulua brand from its owners for 800 million
Exactly; all are good, but they are different given what you are trying to make happen. I like to cook with tobasco added to some sauces. If I’m mixing a dipping sauce, any will work depending on the flavor you are going for.
Las Vegas got me used to Cholula on fried eggs at hotel cafes. Remember, there is also Tiger Sauce ( which is sweeter ) straight up siracha (stir into a bowl of salsa for some kick) and even Dinosaur Bar-B-Que sauces (Devils Duel is pretty radical for me) and Scorned Woman.
I’ve no interest in painful heat contests though, so Dave’s Insanity and that type of sauce will never get used.
I add some Tabasco to my eggs before I beat them to make my morning omelet. Anyone recommend a different hot sauce I should mix in instead? Or should I use the hot sauce on the finished omelet?
Depends on the sort of Omelet you want. I like to add a couple of dashes of a smokey chipolte hot sauce to mine, which is seasoned with smoked paprika, and filled with thin sliced jalapenos, onion and a mild cheddar. Pick a hot sauce that complements one of more flavors you’re adding to the omelet and you’re not going to go wrong.
I put Tabasco on eggs and omelettes, but never mixed it in. Sometimes I’ll grab the wrong bottle and put Tapatio on my eggs. I prefer Tabasco for that. As (I think) I said upthread, Trader Joe’s Green Dragon Sauce is good on scrambled eggs-and-cheese. For some reason, I haven’t put it on an omelette; but it would probably be good.
Like Johnny_LA, I put Tabasco on eggs, but after, I don’t mix it in.
Something about Tabasco and eggs really works well together. Years and years ago there was a commercial for Tabasco sauce that featured a skydiver who broke out a hard-boiled egg and a bottle of Tabasco midair, and proceeded to shake Tabasco sauce on the egg and enjoy. I thought “Tabasco sauce on a hard-boiled egg? Huh.” Tabasco sauce on a hard-boiled egg seemed weirder to me at the time than eating it while skydiving. So I tried it, and now it’s about the only way I eat my hard-boiled eggs (with Tabasco I mean, not while skydiving).
The nice thing is that the original flavor Tabasco sauce is available in my supermarket in a larger bottle than most of the hot sauces. They do sell Frank’s in a large bottle but that’s, I think, for people making Buffalo wings.
I use Cholula for omelette and and scrambled eggs. I think it goes much better than Tabasco.
There are a number of flavourful hot sauces. Franks is too mild for me although it is still the best choice for wings (combined with butter and some hotter sauce).
I picked up a bottle of Texas Pete’s yesterday. My gf is growing concerned by the number of hot sauces in our house. I had some on meatloaf last night, and it was fine, nothing special.
Yeah, Texas Pete’s is just another one of those cayenne(or tabasco)-vinegar-based hot sauce. They all have their nuances, but they also all have a very similar flavor profile.