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Chipotle Glazed Tex Mex Meatloaf with Cheddar Chives Mashed Potatoes

brian — Wed, 04 Nov 2009 05:11:46 +0000

Another use for canned Chipotle peppers in adobo is this spicy meatloaf recipe.

Marilyn whipped up this easy meatloaf recipe for us today. Using chipotle peppers, adobo sauce, green chiles, and hot pepper jelly, this meatloaf is our new favorite recipe.

Here’s a pic of the finished meatloaves:

She combined aspects of both Emeril Lagasse’s Tex-Mex Meatloaf, and Rachel Ray’s Texas Hold-Em Mini Chipotle Burgers. We’ve made both recipes separately, and can tell you they are both delicious!

If you make anything from this recipe, do the sauce to drizzle on the meatloaf. It rocks!

She used canned chipotle peppers in adobo sauce, canned chopped green chiles, and Heine Hurtin’ Hot Sauce for the pepper jelly, but you could use any Jalapeno or other pepper jelly (Four Monks is good).

Because either one of these great dishes are made indoors, they give you the spicy, smoky, burger-esque flavors you crave from your grill when it’s just too cold outside to do it.

Here’s how she made these today. If you make anything from this recipe, do the simple sauce to drizzle on the meatloaf. It rocks! It’s now my favorite sauce for meatloaf.

For the meatloaf:

2 Tbs olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 sm can green chiles, chopped
1 1/2 tsp Emeril’s Essence
1 tsp Italian seasoning (Pampered Chef brand)
1/2 tsp kosher salt
1 tsp garlic pepper, ground
1/2 tsp black pepper, ground
2 tsp Worcestershire sauce
2 large eggs
1/2 cup milk
1 cup crushed tortilla chips
2 lbs ground beef (85/15)
2 Chipotle peppers in adobo, minced
1 Tbs Adobo sauce

For the sauce:

1 cup chili sauce (I used Heinz Chili Sauce)
3 Tbs hot pepper jelly (I used Heine Hurtin’, nice and sweet and hot!)
2 Chipotle peppers, minced
1 Tbs Adobo sauce

Make the meatloaf:

In saute pan, combine olive oil, onion, garlic, green chiles, and saute until soft. Add Emeril’s Essence, Italian Seasoning, salt, garlic pepper, black pepper, and Worcestershire – warm through for about 1 additional minute. Let cool.

In large bowl, combine beaten eggs with milk, add crushed tortilla chips, and let set a few minutes to absorb some liquid. Add ground beef, cooled onion mixture, chipotle peppers and adobo sauce. Combine all ingredients until thoroughly mixed. Place in large baking pan or cast iron skillet, and shape to your liking (flattened football gives the best crust).

Make the sauce:
In separate bowl, combine chili sauce, pepper jelly, chipotle peppers and adobo sauce. Spoon over meatloaf. Add a small amount of water to surround the meatloaf (about 1/4″ deep) to increase crust factor.

Bake at 350 degrees for about one hour. Lower heat if needed last 10 minutes to avoid bottom burn. Remove from oven, and let set for at least 15 minutes before removing to plate and slicing.

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Cheddar Chives Mashed Potatoes

2 lbs Russet potatoes, peeled and cubed
2 Tbs salt
1/2 cup milk
1/2 cup unsalted butter, cut in slices
1 cup sour cream
1 cup sharp cheddar cheese
1/4 cup dried chives, or fresh if you’ve got’em
White pepper to taste

Boil potatoes with salt in water til fork tender. Drain and place back on warm burner to dry excess water. Add milk, butter, and sour cream, and mash to desired consistency. Add cheddar cheese, and mash lightly til combined. Add pepper (and salt) to taste. (Reheat potatoes over low heat if needed to insure nice hot temp)

Serve meatloaf over potatoes, with favorite veggie as a side.

Note: This post was originally published on 02/15/09

Scovie Awards 2010 Winners

brian — Mon, 26 Oct 2009 14:43:05 +0000

Update: Scovies are announced!

The full list of the 2010 Scovie Awards winners is live on Fiery-Foods.com

The 2010 Scovie Awards

While this list is far from complete, here are some of the winners that have announced their awards either on their websites or via Twitter or Facebook.
I will try to update this list as more awards are announced.

Sugar and Spice Sweet Sauce

2010 Scovie Awards Grand Prize Winner – Sugar and Spice Sweet Sauce – Hot
1st Place Hot Sauce – Habanero

Flaming Joe’s

1st Place – Sweet Heat – Jams/Jellies – Flaming Joe’s Island Fire
Tropical Fruit & Habanero Marmalade
2nd Place – Sweet Heat – Jams/Jellies – Strawberry Jalapeño Jam
1st Place – Barbeque Sauce – Unique – Flaming Joe’s Caribbean Style Jerk Sauce Hot
2nd Place – Barbeque Sauce – Unique – Flaming Joe’s Caribbean Style Jerk Sauce Mild
3rd Place – Meat Required – Jerk Seasoning – Flaming Joe’s Caribbean
Style Jerk Sauce Mild
Buy all Flaming Joes Products here

Race City Sauce Works

1st Place Hot Sauce – Unique – Victory Lane Jalapeno-Sour Apple Hot Sauce
3rd Place Condiment – Mustard – The Lucky Dog Smokey Habanero Honey Mustard
3rd Place Cook-it-up Grilling Sauce – The ‘Revenooers’ Smoked Habanero Pepper Jam
Buy all Race City Sauce Works products here

Kala’s Kuisine

1st Place – Curry Chipotle
3rd Place – Mirchi-Masala Salsa

RedRum Hot Sauces

1st Place Hot Sauce – Caribbean – RedRum Inner Bhutty Island Sauce

Sizzlin Sauces

1st Place for Creepin Quag Hot Sauce
3rd Place for Papa Jacks Buffalo Hot Sauce
Third place for Razing Cane garlic Relish

Intensity Academy

1st Place for Chai Chipotle Chup
2nd Place for Chai Thai Teriyaki
3rd Place for Green Tea Gourmet

All Spice Cafe

2nd Place – Condiment – Olives for Chipotle Olive Tapenade
3rd Place – Product Packaging for Gourmet Hot Sauce Gift Box

Jake Albert’s Fuego Rojo

1st Place – No Meat Required – Unique
1st Place – Barbeque Sauce – Fruit-based
2nd Place – Hot Sauce – Fruit

Defcon Sauces

1st Place – Horseradish – Habby Pony
1st Place – Table Seasoning – Smokey Dust

Off Road Fire Co.

1st Place – Hot Sauce – All Natural – Camp Fire

Suck Creek Wings

2nd Place – Wings – Suck Creek Original

We’re still waiting for the BIG list of all winners to be announced!
If you’d like me to add you and your awards to this post, please hit the Contact button up top and give me the details.

Suck Creek Wings

brian — Fri, 16 Oct 2009 17:17:08 +0000

I have not been so excited or enjoyed a wing sauce out of a bottle more than Suck Creek Wings sauces.

SCW has come up with what they say is the best way to use their sauces with your wings. Basically it’s Grill ‘EM, Fry ‘EM, Take ‘Em Swimming…

Their Original (hottest), Medium (toned down), Mild (hint of heat) and Spicy BBQ (sticky finger licking) are all a treat for any wing fan.

What astounds me is finding out through talking with folks like John and Dave, that so many people are small batch mfg’s working out of their kitchen or renting space in a local commercial kitchen and hand bottling and packaging their products.

It’s a classic American story – 2 guys decide to enter a competition for hot wings, they win a couple of trophies then fans and friends clamor for their secret sauce recipe.

When we decided to enter a chicken wing cookoff in Chattanooga, we had to have a name for our team. Someone said, how about “Suck Creek Wings”? We instantly knew that the name would stand out among the other competitors and that, even if we didn’t win, they wouldn’t forget us.

Then, not necessarily in order, they:

Began to bottle in home for friends
A restaurant – Market Street Tavern – using only local products, wants to use their signature sauce “in house”
They rent a commercial kitchen to be able to sell to us via the internet

What’s next? Regional distribution? National? I sure hope so!

Here’s our yummy pic of BBQ in front, Original left-rear, and Medium right-rear:

Now for the review

They have such a unique approach to a formula – they begin with a base of a cayenne pepper sauce, add their own habaneros, garlic, butter and spices – and come up with a very flavorful, spicy and unique wing sauce.

ORIGINAL: (quotes from SCW.com) “The Original Hot Wing Sauce that got it all started. This sauce was created to be a perfect combination of habanero spice and incredible flavor. The heat makes you want to take a break, but the flavor keeps you coming back for more.”

Oddly enough, this is Suck Creek Wings’ hottest sauce – with just enough heat to keep this chilehead happy. A dozen of these babies, with a nice cool blue cheese dip and a cold beer? I’m in my Happiness Box!

MEDIUM: “The same great flavor as the Original Hot Wing Sauce with just a little less kick. Do not be fooled though, this one will still jump up and bite you.”

Just a notch down in heat to satisfy the hot wing lover without burning the lips too much – this level of heat in SCW sauce is still very obvious.

MILD: “All of the flavor you could ever want in a wing sauce with very little heat. This is a new offering from SCW and has been extremely popular ever since inception.”

Are you kidding? OK – there are people that like their wings with just a hint of heat, and that’s it. Great! At least they’re not the naked wing eaters. I mean, what’s the point of that? (Oh, hi Mom and Aunt Betty.) We smeared this sauce on tortillas and made buffalo chicken pizzas. Awesome!

BBQ: “This multiple award winning BBQ Sauce is usually the one that gets the most compliments at a party. People just love the flavor and the spice together. It is sweet and smokey and followed by a hint of heat. This sauce was designed for chicken wings, but goes great with ribs, pulled pork, as a pizza sauce or a substitute for ketchup on just about anything.”

To round out Suck Creek Wings’ offerings, and by popular demand, they came up with a spicy BBQ version that, in my opinion is just a revision or 2 away from being much better. It’s sticky and sweet and spicy, but just a bit too thin. I’d like to see more “gloppiness” – thicker and with a hit more heat and garlic. For a BBQ style wing sauce – I’d put its heat at a mild level.

WFR Hot Sauce: “WFR stands for whatever YOU think it stands for. This is the newest addition to the SCW product line and it will be the biggest! This intense and delicious all-purpose hot sauce is bound to be a best seller. Its 5 ounces of habanero, garlic, onion and black pepper and is great on everything. You may want to get more than one bottle, because it will disappear fast!”

Just so you know, the boys from Suck Creek Wings have just launched their own “hot sauce” – but this stuff deserves it’s own review. For now, know it’s pretty darn hot! Stay tuned for more details.

I promise, if you at least try the Original or Medium sauces, or hell, ANY of these sauces, you will NOT be disappointed. ~~As of this review, I have tasted but not cooked with the Mild version.~~ We made the pizzas I mentioned, and they were sooo good.

How to best cook with Suck Creek Wings Sauce:

“We have tried a lot of different cooking methods, this is the one we like the best. Basically, you grill them, then fry them, then take ‘em swimming.”

Step 1 – Grill thawed wings until they are almost done (approx 8 minutes per side over medium-high heat) then remove from grill. Move directly to step 2 or you can refrigerate overnight until you are ready to finish them with step 2.

Step 2 – Heat vegetable oil to 375 degrees in deep fryer or in cast iron pot on the stove. If we are doing a lot of wings for a party, we will use a turkey fryer. Place wings in oil and cook for 5 minutes, or until crispy. Remove from oil and let cool and drain in a bowl for about 2 minutes.

Step 3 – WARM one of Suck Creek Wings’ award winning sauces in a pan (DO NOT let sauce get more than luke warm. It will not stick to wings as well and will not taste as good! The hot, freshly cooked chicken will warm the sauce enough.) Let the wings soak in the sauce for 3-5 minutes.

Next time I plan to try their method of cooking the wings. But this time, we baked our wings, then grilled them, then took them Skinny Dipping. Everybody was all happy!
All winners!

You can buy all of Suck Creek Wings products here.

And be sure and check out the interview we did on the HotSauceWeekly Podcast with Suck Creek Wings.

Blue Cheese Dip Homemade

brian — Tue, 13 Oct 2009 13:23:19 +0000

Easy homemade blue cheese dressing

Football season is here, and there are wings to be made and eaten by the dozens!
And to go with those wings, you’re gonna NEED this easy to make blue cheese dip recipe.
This is now our go-to, in house, gotta have, blue cheese dip for wings and veggies!
An it’s so easy, you’ll never go back to Marie’s or those other dips-in-the-store. Really.

easy blue cheese dressing homemade recipe

1 c sour cream
1/2 c mayo
1/4 cup blue cheese, crumbled (or more to taste)
2 Tbs fresh chives, minced
dash salt
dash pepper
dash garlic powder

Blend all ingredients in bowl, chill at least 1 hr for flavors to marry

Serve with hot wings & celery, or with a salad.

Episode 02- Bald Eagle Foods on HotSauceWeekly Podcast

brian — Sat, 10 Oct 2009 18:35:41 +0000

Bald Eagle Foods on HotSauceWeekly

Yes, we’ve renamed the podcast to HotSauceWeekly and in episode 02, we interview Mark Roelse of BaldEagleFoods.

There’s also a news segment that we hope to bring you each week on the podcast.

Visit HotSauceWeekly.com for current and future shows.
Links to subscribe are there as well.