Cooking with hot sauce - The Jewish Standard

Now that Passover is over and the March Madness basketball games are completed, its time to catch up on some fun recipes to serve perhaps while watching baseball! That’s how we know spring is here.

Antoine Sicotte aka “The Rebel Chef,” author of the award-winning cookbook, “Le Cuisinier Rebelle,” sent a sneak peek of recipes in preparation for the debut of his third cookbook. He is known to be a big fan of Frank’s Red Hot Pepper Sauce, the secret ingredient used in the original Buffalo wing sauce recipe since 1964. Although the recipes are not certified kosher and adaptations must be made to make them so, Frank’s Red Hot Sauce is certified kosher and is a really WOW ingredient.

Frank’s RedHot has a blend of flavor and heat and works well on game day favorites like chili, burgers, pizza, and nachos. (obviously not served together)

Frank’s Red Hot Buffalo Dip (dairy) adapted

Serve hot with celery sticks, veggies, or your favorite chips.

Prep Time: 5 min. Cook Time: 20 min.

1 8 ounce package cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor Frank’s RedHot Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese

Heat oven to 350 degrees. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, Frank’s RedHot sauce. Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or cut up vegetables.

Makes 4 cups dip

Frank’s RedHot Buffalo Chicken Wings (meat)

Prep Time: 10 min. Cook Time: 20 min.

2 1/3 pounds chicken wing pieces
3/4 cup any flavor Frank’s RedHot Wing Sauce

Bake wings in foil-lined pan at 500 degrees on lowest oven rack for 20 minutes until crispy, turning once.

Toss wings in sauce to coat.

Makes 6 to 8 servings

Deluxe Burgers ““ Burgers with the Worx (meat) adapted

Makes 4 burgers

1 pound ground beef (or a mixture of beef and turkey)
1 small onion, chopped
1 clove garlic, crushed
Salt and pepper
2 tablespoons Frank’s RedHot Original Sauce
1 large onion, sliced
1 package mushrooms of your choice, sliced
1 tablespoon olive oil
1 avocado, sliced
1 tomato, sliced
Dijon mustard
4 English muffins (or any other buns of your choice)

Preparation

To make patties, combine ground meat, chopped onion, and garlic in a bowl. Season with salt and pepper, add Frank’s RedHot Original Sauce, and mix until smooth. Shape into 4 patties and set aside. In a pan, over medium heat, sautÃ© sliced onion until lightly golden. Add sliced mushrooms and cook until golden brown. Season with salt and pepper and set aside. In the same pan used to sautÃ© the onions and mushrooms, cook patties in olive oil. To assemble burgers, toast English muffins and spread bottom halves with Dijon mustard. Top each bottom bun with a few tomato slices, a few avocado slices, and 1 tbsp. mushroom and onion mixture. Spread the top half of the English muffin, close burgers and enjoy!

Cooking with Beth

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