Our New Favorite Hell Fire Detroit Hot Sauce!
Today we're reviewing some Hell Fire hot sauces and Shero and boy do we love all of'em!
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Hosea Rosenberg: Peach Dipping Sauce | Food & Wine
Hosea Rosenberg's killer recipe for peach dipping sauce.
Pickled Green Mango Relish
Get the recipe at:
This Pickled Green Mango Relish features unripe mango and adds a zesty kick to a variety of dishes. Try this sweet and savory relish on a burger or deviled eggs, serve it with a shrimp cocktail, or as part of a cheese or charcuterie plate.
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The Culinary Institute of America:
The CIA at Copia:
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Quesadillas Brie Plum Salsa - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Quesadillas Brie Plum Salsa Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 : Red Onion; Chopped
Salt
8 : Flour Tortillas (10-inch)
4 : Ripe Plums; Diced
; 1/4 ts Chili Flakes
1/4 c : Butter; for Frying
1 lb : Brie or Camembert Cheese
2 tb : Fresh Coriander; Chopped
; Basil Leaves
1/4 c : Lime Juice
1 tb : Vegetable Oil
1 : Jalapeno Pepper; Diced
Pepper
Restaurant Menu BluePrint - HotOperator Restaurant Marketing
The Menu Blueprint Video was created as a guide to help restaurant owners develop a more profitable menu. More than 10,000 restaurants operators have used this process to build a great menu that generates higher check averages, increased traffic and happier customers with fewer complaints. Learn more about HotOperator and how our restaurant marketing and menu design services can help your business:
Vegan Cauliflower Steak with Courtney Roulston
Make cauliflower the star of the show in this hearty vegan dish. Courtney Roulston's Cauliflower Steak with Carrot Hummus & Harissa Chickpeas (RECIPE BELOW) is packed with vibrant colours and flavours. It’s a must-try combo.
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Cauliflower Steak with Carrot Hummus & Harissa Chickpeas
Recipe by Courtney Roulston
Serves 4
Prep 15 mins
Cooking 40 mins
1 large cauliflower
3 large carrots, sliced crossways
½ cup (125ml) extra virgin olive oil
2 x 400g cans chickpeas
1 tsp harissa paste
1 garlic clove
1 tsp ground cumin
1 tbs tahini
1 lemon, zested, juiced
1 shallot, very thinly sliced
⅓ cup pomegranate seeds
¼ bunch mint, thinly sliced
Extra virgin olive oil, extra, to drizzle
1. Remove the outer leaves from the cauliflower, leaving the core intact. Cut four 2.5cm-thick steaks from the centre of the cauliflower (reserve the excess florets for another use).
2. Preheat oven to 190˚C. Line 2 large baking trays with baking paper. Place the cauliflower steaks and carrot on lined trays. Drizzle with 2½ tbs oil and season with salt and pepper. Roast for 35-40 mins or until the carrots are tender and the cauliflower is lightly golden.
3. Meanwhile, rinse 1 can of chickpeas and drain well. Place the drained chickpeas in a frying pan over high heat. Drizzle with 1¼ tbs oil. Cook for 2 mins or until slightly cracked. Add the harissa paste and a pinch of salt. Cook for a further 2-3 mins or until fragrant.
4. Drain the remaining can of chickpeas, reserving ¼ cup (60ml) of the liquid. Place the drained chickpeas and reserved chickpea liquid in a jug with the roasted carrot, garlic, cumin, tahini, remaining oil, 2 tbs lemon juice and a pinch of salt. Use a stick blender to blend until smooth and creamy.
5. Spoon the carrot mixture onto serving plates. Top with the cauliflower steaks and harissa chickpeas. Sprinkle with shallot, lemon zest, pomegranate seeds and mint. Drizzle with extra oil to serve.
Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce: