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3 Recipes to Spice Up Your Day

3 Recipes to Spice Up Your Day
 
This year National Hot & Spicy Food Day is Saturday, August 19! Spiciness is usually rated in terms ranging from "mild," to "hot," to "suicide hot" and more, but did you know that there is actually a semi-scientific Scoville scale for measuring spicy heat? This scale rates the amount of capsaicin, which is the ingredient in chili peppers that creates that burning sensation. How much heat can you handle? Celebrate National Hot & Spicy Food Day by testing those taste buds. 
 
With Moore’s NEW Spicy Habanero Wing and Hot Sauce, you can spice up each meal of your day. Made with real habanero peppers, our wing and hot sauce hybrid is perfect for you “extra heat” lovers and adds a kick to just about any dish. From a tasty brunch delight to a fiery flatbread and some spicy fried rice, there is no better way to celebrate this flavorful food holiday. Check out the recipes below! 
 
Ingredients: 
3 large egg yolksHot-Spicy-California-Eggs-Benedict-Facebook.jpg
½ cup unsalted butter, melted
1 tablespoon lime juice, warmed
Salt & pepper to taste
4 whole eggs, poached
2 English muffins, toasted
1 tomato, thinly sliced
2 avocados, sliced
1 tablespoon Moore’s Spicy Habanero Wing & Hot Sauce
 
Instructions: 
Hollandaise Sauce:
  1. In a double boiler (or heatproof bowl over a saucepan of simmering water set on medium heat) whisk the eggs with 1 tsp. water.  Continue whisking until the mixture lightens in color.  You may have to occasionally remove the bowl from the heat in order to not scramble the eggs.
  2. Once the mixture has lightened and thickened slightly, drizzle in the melted butter (warm, but not hot).  You may not need the entire amount.  Continuously whisk the mixture until it is slightly less thick than mayonnaise.
  3. Make sure the mixture reaches 160 degrees.  Remove from heat.
  4. Whisk in the warm lime juice, salt and pepper. Serve warm
To Assemble Eggs Benedict:
  1. Slice the toasted English muffin in half and top with avocado, tomato and poached egg.
  2. Lightly drizzle hollandaise sauce over top.
  3. Finish with a drizzle of Moore’s Spicy Habanero Wing & Hot Sauce.
Ingredients: 
2 artisanal flatbread crusts
1/4 cup barbecue sauce
1/4 cup Moore's Spicy Habanero Wing & Hot Sauce
1 1/2 cup rotisserie chicken or cooked chicken fingers, chopped in bite size pieces
8 ounces Maytag or Gorgonzola Blue Cheese
1/2 red onion, shaved thinly in rings
1 cup baby arugula
1 tablespoon olive oil
Salt & fresh ground pepper
 
Instructions: 
  1. Preheat oven to 400 degrees.  A pizza stone is recommended for this recipe.  If you have a pizza stone, preheat the stone with the oven.
  2. To make the sauce, combine the bbq sauce with the Spicy Habanero Sauce in a small saucepan over medium heat.  Stir to blend and simmer until warm.
  3. If not using a stone, place flatbread on a baking sheet.  Use a pastry brush to dab the sauce generously covering the bread's entire surface.  Spread the chicken and cheese over the flatbreads and top with red onion rings. 
  4. Transfer the flatbread directly onto the preheated pizza stone (or place baking sheet in the oven).  Bake for 8 minutes or until bread is crispy and the blue cheese has melted.
  5. Lightly dress arugula with the olive oil in a small mixing bowl and season with salt and pepper.  Scatter over the flatbread.
  6. Cut and serve.
 
Ingredients: 
½ cup Moore’s Habanero Wing and Hot Sauce
¾ cup finely chopped purple onion
2 ½ tablespoons olive oil
½ cup finely chopped carrot
½ cup chopped green pepper
½ cup chopped red pepper
2 eggs, lightly beaten
1 cup broccolini, chopped
4 green onions, chopped
2 cloves garlic, minced
1 cup mushrooms
4 cups cooked rice
Salt & Pepper to taste
 
Instructions: 
  1. Heat 1 tablespoon of oil in wok (or large frying pan). Add chopped onions, and stir-fry until onions are a nice brown color, about 8-10 minutes. Remove from wok.
  2. Heat ½ tablespoon oil to wok and scramble eggs. Remove from wok and chop into small pieces.
  3. Heat 1 tablespoon of oil in wok, and add carrot, green pepper, red pepper, broccolini, garlic, mushrooms and cooked onion. Stir-fry for 2 minutes
  4. Add rice and green onions, tossing to mix well. Stir-fry for 3 minutes
  5. Add ½ cup Moore’s Habanero Wing and Hot Sauce and chopped egg to rice mixture and fold in. Stir-fry for 1 minute and serve.