Extra Bit’s
Hot Sauces Are Back!!!
October 11, 2016
Recipes, Sauces and condiments, Tip of the Week, What Can I Do With This? hot pants, hot sauce, hot sauces, rainbow, scotch bonnet, sly fox, sweet tart, wench Leave a comment
Extra Bit’s
Huevos Rancheros
March 6, 2016
Breakfast, Lab On The GO, Recipes, Sauces and condiments, Tip of the Week chili powder, Chipotle chile, chopped tomatoes, cilantro, cumin, eggs, garlic, huevos, huevos rancheros, ranchero sauce, refried beans, tomatoes, tortillas Leave a comment
Breakfast of Champions, pill or giant gut bomb. It’s hard to decide which is true. Either way huevos rancheros is one of my guilty pleasures. It’s been a staple in my life for as long as I can remember. I love ordering it or making it. Ordering it at a restaurant is by far the easier way, but as you all know I don’t mind spending the time in a kitchen. My challenge is making the perfect ranchero sauce. It has plague me for decades. I have tried many times to get it right. Not always with the best results, but that has not stopped me from trying! And today, I think I have made the best one yet. So good, I have to share it with you.
I fried the tortillas in vegetable oil, and instead of refried beans between the eggs and tortilla, I combined whole black beans and rice. If you don’t have whole beans and rice cooked, then use canned refried beans. The sauce was canned tomatoes and a mix of spices. Pretty simple. After years of making it harder then it needs to be, I just went with my gut. Sorry for the lack of direction, on the sauce, but don’t let that scare you. Sometimes throwing caution to the wind can give great results.
- 2 Eggs
- 2 Tortillas
- Refried beans (or combo rice and whole beans)
- 1 Can of chopped tomatoes
- Chili powder
- Cumin
- Crushed chipotle chile peppers
- Minced garlic
- Salt
- Pepper
- Queso fresco
- Cilantro for garnish
- Crumble cheese, set aside
- Chop cilantro, set aside
- Simmer beans in small sauce pan
- Keep an eye on beans, so they don't burn
- For Ranchero Sauce
- Put tomatoes in small sauce pan
- Combine all spices, garlic, salt and pepper into a small sauce pan with tomatoes
- Simmer on medium heat for about 10 minutes or till the flavors marry.
- Fry eggs over easy
- Fry tortillas in oil till crispy
- Pat excess oil of with paper towel
- Place fried tortilla on plate
- Then a spoonful of beans on fried tortilla
- Place egg on top of beans
- Drizzle sauce over eggs
- Garnish with cilantro and cheese
Sweet Tart Deviled Eggs
January 5, 2016
Appetizers, Lab On The GO, Recipes, Sauces and condiments, Side Dish, Tip of the Week, What Can I Do With This? Butter, deviled eggs, eggs, garlic, hot sauce, sweet tart Leave a comment
Every once in a while we have some free time at work and I like to make something out of what’s around. As most of you know, see this is one of my favorite things to do. We always have a few ingredients lying around, buy information pills like dough, medications onions, eggs, among other random items. So on this rare slow day, I decided to put some of these ingredients to use. Well, we did plan this the day before, as we needed a few extra ingredients, but you get the picture. It turned out so good, my colleague’s said I had to write about it. As usual I didn’t really measure, but don’t let that stop you, it’s quite easy to make. This is a recipe for two tarts. We make dough in huge quantities so if you only want one tart cut recipe in half, but use one whole onion. Also, I don’t know how much commercial store bought dough makes, so use your best judgement. Of course homemade dough is best!
- 1 round of pastry dough devided into two
- 2 packages of frozen spinach
- 1½ large onions
- 1 package of grape tomatoes
- 1 8oz package of Gouda cheese
- 2 garlic cloves
- 2 tablespoons of butter
- Salt and pepper
- Milk or egg for wash on crust, or combine and use both.
- Preheat oven to 350
- Thaw spinach and squeeze out the liquid
- Roll dough into a rectangle like shape and place on parchment baking sheet, put in fridge
- In large skillet melt butter
- On medium heat sauté onion with salt and pepper
- Cover for about 20 minutes till you get some browning
- Chop garlic and separate the cloves
- Rinse and chop tomatoes in half, set to the side.
- Grate cheese
- Add spinach, garlic salt and pepper and sauté till ingredients are incorporated
- Grab dough and sprinkle a little bit of cheese on dough
- Then place spinach, onion in center of dough
- Spread it out leaving about an inch of dough for a crust
- Add tomatoe halves and sprinkle rest of cheese on top
- Fold edges of dough around the mixture.
- Doesn't have to be pretty, just make it so nothing will flow over.
- Egg or milk wash the crust.
- Back for 25-30 minutes.
- Check after 25 minutes
- You want a golden crust and bottom of tart to cook but don't burn it.
- Let cool before cutting and serving.
My dear friend Shawn made the most incredible deviled eggs. Well, clinic to be fair, sickness
his deep fried deviled eggs are the most incredible. One day I will get that recipe! This recipe is a close second, more about
if I do say so myself. He used our hot sauce, some butter and turn deviled eggs on their head, again. Here is what he did:
He hard boiled eggs, mixed equal parts room temperature butter with the egg yolks, added sautéed garlic, salt and pepper to taste. Grilled the egg whites in the pan that he sautéed the garlic in. Then, put mixture back in egg whites and sprinkled the plate with our Sweet Tart hot sauce to dip the deviled eggs into. Simple but, incredible.
What To Do With Your Hot Sauce!
February 16, 2015
Recipes, Sauces and condiments, Side Dish, The Lab, Tip of the Week, What Can I Do With This? chicken salad, chicken wings, deviled eggs, hot sauce, pasta salad Leave a comment
As you all know we are now making hot sauces. What started out as Christmas gifts has blown up to be a part time business. Hopefully this year we can make it a full time job. But in the meantime people keep asking us what we use our hot sauce for? Well we like to put it on anything that will stand still. But not everyone is like us, shop so here are a few of our favorite things…
Deviled eggs
Who doesn’t love deviled eggs??? What we do is instead of mustard we add a little hot sauce in the mayonnaise and egg yolk mixture to give it a little kick and a drop on top for decoration.
Hot wings
The Super Bowl favorite or an Oscar guilty pleasure. If you’ve made hot wings at home you can just imagine what out hot sauce will do to those little bits of mouth watering chickadees. Yum!
Pasta salad
Just like the deviled eggs, add a little to your potato salad for a nice punch and an unexpected heat that your guests will love and wonder how you did it.
Chicken salad
This is one of my favorites. I mix this with chicken, mayonnaise, a dash of mustard, celery, carrots and red onions, sometimes a little cilantro, and presto you have the beginning of a great salad or wrap or sandwich.
There are so many things you can do with our hot sauces. Treat them like an ingredient in your kitchen arsenal. Let your imagination go wild. That’s what we do! We hope you like the tips and will use them and create your own fun dishes. Till next time, spicy love to all!!
Pesto, Pesto, Pesto!
November 5, 2014
Appetizers, Main Dishes, Recipes, Sauces and condiments, Soups, Tip of the Week Almonds, arugula, arugula pesto, cilantro, cilantro pesto, garlic, lemon, olive oil, Parmesan, parsley, parsley pesto, pine nuts Leave a comment
This year Jason decided to get our local CSA so we could have farm fresh food. We have been getting our fresh veggies, capsule dairy and meat since early summer, and we have been loving it! So have our friends. We’ve been having what I call CSA BBQ’s and CSA dinner parties. One thing about getting all this fresh food is, it really is a lot. So you have to be very creative and eat a lot! Having friends willing to help is a blessing. One thing we’ve been getting is greens. Lots and lots of greens. We eat them for breakfast with fried or poached eggs on top, lunch and dinner. But one of my favorite things we have been doing is taking our arugula, cilantro and parsley and making pesto out of them. Not only do we use all of these tasty greens, we get to enjoy them at our leisure. You can use them as spreads, in pasta, as pizza sauce or add to soups, even rub on a chicken and roast it! The pesto will keep in the fridge for about two weeks or you can freeze it, which is great way to to make sure it doesn’t go to waste.
- 2 cups arugula tightly packed
- 2 garlic cloves
- 1 tablespoons pine nuts
- ¼ cup Parmesan cheese
- ½ cup olive oil
- ½ lemon squeezed and separated
- Pinch of salt and pepper
- Roast pine nuts
- Drizzle a small amount of oil on bottom of blender
- Add arugula, Parmesan, pine nuts, half of lemon juice, salt and pepper
- Start blending and slowly add oil
- Blend till you get a good consistency
- Taste and add more salt, pepper and rest of the lemon juice if needed.
For cilantro parsley pesto you just need to switch out a few ingredients
1 cup packed cilantro leaves
1 cup packed parsley
2 tablespoons almonds(some say blanched almonds but I don't think it's necessary)
And continue as normal.
Hot sauce of the month club!
October 1, 2014
Sauces and condiments, The Lab, Tip of the Week, What Can I Do With This? Leave a comment
We are excited to announce our hot sauce of the month club! Every month we will post a new hot sauce or salsa. Join our facebook page to get your monthly reminder and tips on what we are using our sauces with. If you want one for yourself or a friend just like the sauce of the month and we will contact you and get it out right away. Of course you can always write us here and we will be glad to help. Happy saucing!!!
https://www.facebook.com/zetahotsauce
Final hot sauce is here!
August 1, 2014
Recipes, Sauces and condiments, The Lab, Tip of the Week, What Can I Do With This? apple cider vinegar, Chipotle chile, garlic, Japones chile, Mulato chile, New Mexico chile, Puya chile, vinegar Leave a comment
Wow! It’s the last hot sauce of our hot sauce mania month! We can’t believe it. So we accidentally took a couple weeks off and our month turned into six weeks. We are human and needed to rest and enjoy the summer. But now it is back to work. And without further ado I give you:
- 8 Puya
- 2 mulato
- 2 japones
- 2 New Mexico
- 1 chipotle
- 4 garlic
- ¼ cup chili water
- ¾ cup of vinegar
- ¼ cup apple cider vinegar
- Soak your peppers in hot water for 30 minutes
- Either in a bowl weighed down so chili's are submerged or in a ziplock bag
- When chili's are done pull off stems and discard
- Also discard any seed and veins that come with stems
- Combine all ingredients into a blender and blend till smooth
- Strain through a sieve and discard any solids
- Serve immediately, mind or put on your favorite bottle for later
Hot Sauce number 3. It’s a Cheap Trick!
July 22, 2014
Recipes, Sauces and condiments, The Lab, Tip of the Week apple cider vinegar, birds eye pepper, garlic, japones red, new mexico chili, pulla chili, vinegar Leave a comment
Here is the latest in our month long(.. A hum…6week) hot sauce mania. Great for BBQed Meats!!!
- 4 New Mexico chile
- 6 Japones red chile
- 3 Pulla chile
- 5 birds eye chile
- 4 cloves garlic
- ½ cup vinegar
- ¼ cup of Apple cider vinegar
- Salt pepper
- Splash of chili water
- Soak your peppers in hot water for 30 minutes
- Either in a bowl weighed down so chili's are submerged or in a ziplock bag
- When chili's are done pull off stems and discard
- Also discard any seed and veins that come with stems
- Combine all ingredients into a blender and blend till smooth
- Serve immediately.
Hot Salsa? Yes Please
June 26, 2014
Appetizers, Recipes, Sauces and condiments, Side Dish, The Lab, Tip of the Week chili, Chipotle, cilantro, garlic, Grape tomato, habanero, hot sauce, mulatto, Salsa, vinegar Leave a comment
Our newest hot sauce is more of a salsa but not quite. We added tomatoes so you can really sink your chips into it.
Also we don’t put this one threw a sieve but if you want a smoother sauce than you can. With a heat most hot sauce lovers can handle this one will disappear fast!
- 2 packages of grape tomatoes
- 1 chipotle chile
- 3 mulatto chili's
- 1¾ habanero chili(deseeded and destemmed)
- 4-5 garlic cloves
- Small handful of cilantro
- ½ cup vinegar
- * Splash of chili water
- Salt and pepper
- Soak your peppers in hot water for 30 minutes
- Either in a bowl weighed down so chili's are submerged or in a ziplock bag
- When chili's are done pull off stems and discard
- Also discard any seed and veins that come with stems
- Combine all ingredients into a blender and blend till smooth
- Serve immediately.
* Chili water is the water you soaked the chili's in.
Hot Sauce Mania!
June 17, 2014
Recipes, Sauces and condiments, The Lab, Tip of the Week arbol, garlic, jalapeno, Pasilla, puya, vinegar Leave a comment
Hot sauce of the week! We shared a new red pepper hot sauce last week and decided to feature a new one every week! We will start out with an easy one. It’s not spicy, link just smokey and delicious. Perfect for that person who can’t handle the heat but wants a great sauce for their tacos or eggs in the morning. Or if you just want to easy into the heat.
- 4 Dried Pasilla
- 5 Dried Puya
- 4 Dried Arbol
- 1 Jalapeño
- 1 clove of garlic
- ½ cup of vinegar
- Salt and pepper
- Soak dried peppers in a bowl of hot water for 30 minutes.
- Make sure peppers are completely submerged.
- I use a heavier smaller blow for this
- Or you can use a ziplock bag.
- Just make sure it is on a flat surface and you flip it half way through .
- Once peppers have soaked pull off stems and discard them.
- Some seeds and veins will come with the stems and that's fine.
- Not all your peppers will be completely soft, approved that is ok.
- Take the chili's, more about garlic, vinegar and blend, adding salt and pepper to taste.
- Once done put sauce through a sieve to remove excess solids
- Take sauce and put in your favorite jar or container.
- Discard leftover solids*
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