Sunday, January 23, 2011

SO MUCH MORE THAN HOT WITH TABASCO ORIGINAL ® RED

Posted by LIMBERELLA at 1/23/2011 09:00:00 AM

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.

               I am not so much of the spicy food eater. I don’t like the taste and sensation hot foods give me. No matter how scrumptious it will be, if it’s real spicy, I have to drop it off. But with Tabasco Original, it’s a different story. It was love at first sight or love at first taste. The moment it landed in my mouth, oh, I fell in love with it.

               One time I went to a friend’s house. I help her prepared our usual popcorn over DVDs marathon. She held onebag barbeque-flavoured microwave popcorn and geez, my mouth is already watering. But to my dismay, she addeda few drops of TABASCO® Original Red sauce to the bag, shook it up, and shook it out in a bowl.I almost throw up with the sight of it. She forced me to taste even just one kernel. It took me like a hundred no’s and end up deciding to give it a try. So there I closed my eyes, look in my friend’s deep thrilled eyes, took a deep breath and throw it in my mouth. I slowly opened my eyes one by one, and the only word that came out from my mouth was “yummy”. We both burst in laughter. It tasted so good. Although, I can feel the spiciness of the popcorn but it wasn’t how I expected. It tasted like a seasoning that gives more flavour to any food which makes it tastier in every munch. We also tried it in pizzas. Her mom just ordered a few good ones. Damn, should I say I was able to eat four slices, when I normally consume two.

               Her family was generously using TABASCO® Original Red for some time now. They have it in every dish they have. And I have tasted the best Confetti Crab Cakes her mom prepared. She got it from http://www.tabasco.com. Amongst my favourite recipes are the Confetti Crab Cakes, Fiery White Chili and Super-Good Chili

            I would like to share these recipes.

Appetizers: Confetti Crab Cakes  

Crab Cakes:

  • 8 ounces fresh or frozen lump crabmeat, cartilage removed
  • 1/4 cup cooked or canned corn
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup grated onion
  • 1/3 cup mayonnaise
  • 1 teaspoon Original TABASCO® brand Pepper Sauce
  • 1/4 teaspoon salt
  • 3/4 cup saltine cracker crumbs, divided
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter or margarine

Spicy Dill Sauce:

Combine crabmeat, corn, celery, red bell pepper, grated onion, mayonnaise, TABASCO® Sauce, salt and 1/2 cup saltine cracker crumbs in medium bowl; mix well. Form 2 tablespoons of mixture into 2-inch round patties. Repeat with remaining mixture to make 12 patties. Carefully coat each patty with remaining cracker crumbs.

Heat oil and butter in 12-inch skillet over medium heat. Cook crab cakes until golden, about 3 minutes per side, adding more oil and butter if necessary.

For Spicy Dill Sauce, combine sour cream, dill, lemon juice and TABASCO® Sauce.

Serve crab cakes on bed of mesculin lettuce mix with Spicy Dill Sauce.

Makes 12.

 

Chili: Fiery White Chili

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cumin, divided
  • 2 tablespoons vegetable oil
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 1 can (16-ounces) cannellini beans, drained
  • 1 cup chicken broth
  • 1 can (4-ounces) chopped green chilies, drained
  • 1/4 cup lime juice
  • 1 tablespoon Original TABASCO® brand Pepper Sauce
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup shredded Monterey Jack cheese, optional

Cut chicken breasts into 1/2-inch cubes. In shallow bowl, combine flour and 1 teaspoon cumin; toss chicken in flour mixture. Heat vegetable oil in 4-quart saucepan over medium-high heat. Add chicken; cook until well browned on all sides, stirring frequently. Remove chicken to bowl.

In drippings remaining in saucepan, cook celery and green pepper over medium heat until tender crisp, about 5 minutes. Stir in beans, chicken broth, green chilies, lime juice, TABASCO® Sauce, salt, remaining 1 teaspoon of cumin and browned chicken. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally. Stir in parsley.

Serve with shredded Monterey Jack cheese, if desired.

Makes 6 servings.

 

Chili: Super-Good Chili

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds ground beef chuck
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 (12-ounce) can diced tomatoes
  • 2 (16-ounce) cans pinto beans, drained and rinsed
  • 1 (16-ounce) can red kidney beans, drained and rinsed
  • 1 (12-ounce) can or bottle beer
  • 1 (4-ounce) can diced green chilies
  • 1 tablespoon Original TABASCO® brand Pepper Sauce
  • 1 1/2 teaspoons salt
  • Shredded Cheddar and Monterey Jack cheese, optional

Heat oil in 5-quart Dutch oven or saucepot over medium heat. Add beef and cook until well browned on all sides. Remove to bowl with slotted spoon.

Add onion and garlic to drippings remaining in skillet; cook over medium heat until tender, about 5 minutes. Return meat to Dutch oven; stir in cumin; cook 1 minute.

Stir in diced tomatoes with their liquid, pinto beans, red kidney beans, beer, green chilies, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes to blend flavors, stirring occasionally. Serve with cheese, if desired.

Makes 6 servings.

I want you to watch this video, it's one of my favorites, and see what TABASCO® Original Red can do in Pizzas as well.

Now this is a pizza perfecto! If you want to check the luscious taste TABASCO® Original Red can give to pizzas, check this PIZZA PERFECTED PAGE 

And for more mouth watering and sumptuous taste of TABASCO® Original Red, check out the Game Day party menu for some simple ideas & recipes .

 

TABASCO® Original Red is not about heat for heat’s sake. It’s about what heat does to the flavor of food. The simple combination of salt, red pepper, and vinegar are perfected in a 3-year aging process that produces a hot sauce with the uncanny ability to bring the most out of your food. Other hot sauces add their own specific flavour to food. TABASCO® Original Red simply enhances the flavour of food.

 

So what are you waiting for? Fall in love with me. I mean fall in love with TABASCO® Original Red the way I did.

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2 comments:

goyo on January 24, 2011 at 6:56 PM said...

Nakakagutom. :(

Soulful on January 26, 2011 at 8:23 AM said...

looks really yummy....

 

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