I love a hummus hack and this is my favorite! Spicy and tangy, yet still uber creamy. Make and take for lunch or make and dream about it all day.
What you need: 1 cup prepared hummus
2 tablespoon Pappy & Company Barrel-Aged Pepper Sauce
1 teaspoon honey
1 teaspoon apple cider vinegar
Juice from half a lemon
Kosher or flake sea salt
Coarsely ground black pepper
Garden vegetables, pita or crackers for dipping
What to do: In a medium mixing bowl, whisk together ingredients until well combined. Season with salt and pepper. Serve with vegetable, your favorite cracker or pita bread.
If there were any food that was actually “finger lickin’ good” it would be these wings. If you can’t stand the heat, feel free to cut back on the hot sauce by one tablespoon…but don’t.
Hot Sticky Toffee Chicken Wings (sweet and spicy wings)
What you need: 12 chicken wings (about 3 pounds)
1 cup dark brown sugar
4 tablespoons unsalted butter
2 tablespoons hot sauce (I use Pappy & Company Barrel-Aged Pepper Sauce)
1/3 cup lime juice (about 4 medium limes)
2 tablespoons soy sauce
1/4 cup Asian fish sauce
1 tablespoon fresh grated ginger
1 green onion, thinly sliced
1 jalapeño pepper, thinly sliced (for garnish)
What to do: Preheat the oven to 300 degrees F. At the joint separating the drumette from the flat, cut each of the chicken wings in half. Cut the tip off each flat. Set the drumettes and flats aside and discard the tips.
In a large oven-safe pan (try a large ceramic braiser), combine the rest of the ingredients and cook the mixture over low heat, stirring, just until the butter has melted and the sugar has begun to dissolve. Remove from the heat, add the chicken wings and toss to coat. Arrange the chicken wings in a single layer on the bottom of the pan and bake, uncovered, for 1 hour. Increase the temperature to 450 F and bake 20 to 25 minutes longer or until the sauce is reduced and the drumettes and flats are thickly glazed. During baking, turn the wings a few times so they get a proper gooey coating. Garnish with sliced green onion and jalapeño slices. Serve warm with plenty of napkins!
I’m celebrating the potato this week and digging up one of my favorite guilty pleasures. This flavor and crunch will blow your mind!
Potato Chip Buffalo Nachos serves 6
What you need:
1 large bag of kettle chips
1/3 cup butter, melted
1/3 cup hot sauce
1/2 cup crumbled bleu cheese
1/3 cup chopped celery leaf
What to do:
1. Preheat oven to 350º F.
2. Mix together butter and hot sauce and set aside.
3. Spread chips onto a baking tray.
4. Top with bleu cheese and toss together.
5. Place in oven until cheese starts to melt and chips begin to brown a bit around the edges.
To Serve: Spoon hot sauce mixture over hot chips. Top with celery. Eat fast!
By Libbie Summers
Assisted by Candace Brower
Photo by Cedric Smith
This is my early summer popcorn. The perfect snack to feed a guilty pleasure. Sure you could get all fancy and stuff these with some cheesy mixture before dipping and frying them, but that takes the crunch away, but I love the crunch. Like Jr. High…I refuse to stuff. Tempura Fried Squash Blossoms (classic tempura batter = crunchy flowers)
1-1/3 cups all-purpose flour
1/2 teaspoon flake sea salt
1-1/2 cups cold plain seltzer
1 cup canola oil
12 squash blossoms, stamens removed and stems on
1. Line a baking sheet with paper towels and set aside.
2. Make the Batter: In a large mixing bowl, whisk together the flour and the salt. Add the seltzer and stir. The mixture will be the consistency of a pancake batter.
3. Heat the Oil: In a large skillet (I use a 10-inch cast iron) over medium high heat, add the oil. When the oil starts to shimmer drop a little batter into the oil to see if it sizzles. If it does, you are good to go.
4. Fry the Blossoms: Hold each squash blossom by the stem and gently dip into the batter. Twirl to coat and then gently shake off any excess batter. Place the coated blossom in the hot oil and continue with more of them…enough to fill but not overcrowd the pan (this will take two rounds). Fry the blossoms until they are a golden brown on the bottom (about 2 minutes), then turn over and cook until golden brown on the other side (about 2 more minutes). Using a slotted spoon, remove to the prepared baking sheet and repeat with the remaining blossoms.