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Webmaster | 28. September 2007 @ 16:02

Hot wing sauces impart a characteristic spicy, tangy flavor to the dishes they grace. These sauces feature in a wide variety of dishes and hold a pride of place in almost all cuisines of the world. Hot wing sauce is a type of hot sauce that accompanies barbecue or grilled chicken wing. The hot wing sauce is a celebrity of sorts amongst the different types of hot sauces that are in vogue.

Hot wing sauces can be poured over meat dishes, used in cooking or as a dipper with fried chicken wing. Thus, hot wing sauces also serve as barbequeue sauces.

The departmental store shelves abound in hot wing sauces manufactured by different companies.

The 357 Extreme Wing Sauce claims to be the world's hottest wing sauce. Don't be deceived by its silken texture for the chipotle chili peppers contained in it promises to ignite your taste buds up in flames. For those who would prefer more sobriety, the Extreme Wing Sauce can be mellowed with a dash of any other lighter sauce.

Vying for the top slot as the hottest hot wing sauce is the Anchor Bar Suicidal Wing Sauce. The name itself is awe-inspiring and truly so. For this hot sauce, with its fiery taste, merits a statutory warning on its packaging.

For those not so adventurous with their hot sauce, Jim Beam Kentucky Bourbon Wing Sauce will be an excellent option. It is a smooth mixture of cayenne and red peppers, Kentucky bourbon and spices. It packs in just enough heat to tickle your taste buds without setting them on fire.

The Hooters 3 Mile Island Wing Sauce, a product of the Hooters lineage is a versatile sauce which complements a wide variety of dishes like seafood, chops and meats.

However, the top of the picks is undoubtedly the hot wing sauce that comes from the Wing-Time stable. Their hot wing sauces are something that even the most fastidious health freaks would find hard to resist. Though in essence it is a hot wing barbecue sauce, the Wing-time hot sauce is devoid of sugar, cholesterol and Monosodium Glutamine (MSG).

The pedigree amongst the hot wing sauces is the Buffalo wing sauces. They are the finest that is available in the market and are manufactured pursuing the stringent quality control measures.

Sumptuous hot wing sauce can be prepared at home too.

For Buffalo Chicken Wing Sauce, you need cayenne peppers, vinegar, salt to taste, water, onions, garlic, tomatoes, Louisiana sauce, limejuice, honey and ketchup. How hot you like your sauce to be will determine the number of peppers you put in the cooking. The preparation is easy. What matters is whether you will be able to handle it or not.

Whatever be their mode of utilization or preparation, hot wing sauce can transform even the blandest dishes into lip-smacking tongue-licking gastronomical treats fit for a king�s palette.

About the author:

Chris McCarthy is the owner of www.InsaneChicken.com and a hot sauce enthusiast. InsaneChicken sells hot sauces, bbq sauces, bbq rubs and salsa's from around the world. The site also has a Recipe of the Day section and a Hot Sauce and BBQ Blog.

View their website at: http://www.insanechicken.com.

R ~ Main Dishes :: Comments (0) :: Link
Webmaster | 20. September 2007 @ 16:02


Onions and garlic always add great flavor to most dishes. But let me share with you a cooking technique on preparing them that will greatly enhance the flavor of your meals. Your guests will rave about your cooking.

Many dishes call for onions and garlic in their recipes. You chop them up, saute them for 3 minutes and you are done. This is where, in my opinion, they miss the flavor boat.

When I was younger I would watch my husband's Italian Nana cook spaghetti sauce and a number of other dishes and you know what she would do? She would always, finely chop the onion and slowly saute them in olive oil for about 35 to 40 minutes. It was a fairly slow process, because she would tend to the onions stirring them frequently as they slowly cooked. Eventually the onion would cook down (to almost half of what she started with) and turn a nice golden brown.

When the onion was about done Nana would add minced fresh garlic and saute the whole mixture another 4 or 5 minutes. What a wonderful smell that was. Boy was her spaghetti sauce special and this is why I believe her dishes were so delicious.

So I started using this technique every time I made a dish that called for onion and garlic. You know what? Every time I sauteed the onion slowly in olive oil my dishes were more flavorful. Special if you will.

So now I use this little technique every time I make spaghetti sauce, casseroles, beef stroganoff, taco soup and any other dish that calls for onion and garlic.

Once I made a Pampered Chef casserole with egg, zucchini, onion and garlic and used my little technique. Well let me tell you, that dish disappeared fast with many requests for the recipe. When I made this dish previously without using my onion technique the dish was nothing special.

So if you have the time, and I believe it is definitely worth it, try Nana's tip.

One thing to keep in mind is that the onion cooks down to just about half of what you start with so use double the amount of onion that the recipe calls for. Don't worry if it looks like way to much onion. Once it cooks down, the amount will be just right.

Again, here is all there is to it:

Finely chop up the amount of onion you will need. Pour olive oil into a frying pan. Be generous here. There is no set amount. Say 3 or 4 tablespoons for one onion.

Turn the heat on to medium high. Add the onion stirring frequently, until it is reduced by 1/3 to 1/2. If the onion appears to be cooking too fast, turn the temperature down to low. Just make sure the onion doesn't burn.

When you think it's done (after 35 to 40 minutes), add the minced garlic and cook an additional 4 or 5 minutes.

Now add the onions and garlic to you favorite dish.

You are going to love the flavor.

About the author:Robin Gai is a previous restaurateur and the webmaster of http://www.cooking-mexican-recipes.com. If you enjoy Mexican food be sure to stop by to find some delicious Mexican recipes.

If you love chicken enchiladas visit http://cooking-mexican-recipes.com/chicken_enchilada_recipes.html

Visit her cooking blog with other recipes and techniqes at http://cooking-mexican-recipes.com/cooking-mexican-recipes-blog.html

I am happy to have you republish this article on your website. However, you are not allowed to change any of the content and all links must remain active.



R ~ Main Dishes :: Comments (0) :: Link
Webmaster | 15. June 2007 @ 16:17
The stomach upsets soothed by ginger can also occur with intestinal problems that called for rhubarb, some old remedies called for combining rhubarb and ginger as a treatment. When cooks began using rhubarb stems maybe they followed doctors in teaming them with ginger. Or maybe they used ginger with rhubarb simply because it was a popular spice, so it was always on hand. It had been second in popularity only to pepper in the Middle Ages and it was a staple of early American kitchens for use in spiced drinks and baked goods. Want the recipes? Check this out.
R ~ Main Dishes :: Comments (0) :: Link
Webmaster | 28. February 2007 @ 16:17
The following recipes are the People's Choice winners. They include Omar Feyen's (Marriott) recipe, Cafe crusted pork tenderloin; Nick Lensing's (Rochester International Event Center) Samoa crusted walleye & Thin mint mashed potatoes; Marke Burk's (Kahler) chicken sate with Sezchuan peanut sauce, and Robert Smith's (Hangar Bar & Grill) rosy rhubarb dessert. Click Here

R ~ Main Dishes :: Comments (0) :: Link
Webmaster | 26. February 2007 @ 16:17
Interested in these recipes? Then click here

1. French Onion Soup 2. Tossed Greens with Torched Garlic Vinaigrette and Torched Tomato Skewer 3. Crème Brûlée 4. Brûlée Sugar 5. Peanut Butter Fudge Crème Brûlée Enjoy!
R ~ Main Dishes :: Comments (0) :: Link