You may be asking yourself, what in the world does no-knead bread have to do with hot sauce?
Well, here in the Newton household, quite a lot. We’re rather finicky when it comes to bread and Dad likes to have a slice, along with a dollop of hot sauce, with just about any soup or stew and often with other things. Elsewhere, our recipe for Corn and Potato Salad is particularly nice with bread, as is the Bean and Tuna Salad.
And, there’s nothing I like more than some fresh bread with butter and hot sauce.
No-Knead bread is a faboulous invention which allows any one to make a superb loaf like those that come from the best bakeries. Read on >>>
P.S. the pictures in the article in which I discuss the ins and outs of no-knead bread show the first stages of making a loaf with a load of teff and bran – thus all those little bits of stuff in the dough. The above picture is a plain flour, wheat germ and bran variety.
Dad usually doesn’t bother with the cooking of food in the Newton household, being confident in general that what I serve up will please his taste buds, but his imagination was piqued recently by a friend’s experiments making mole sauce with our Wildfire Awesome Sauce. Dad had tasted a chocolate chili in the past which really put him off of chocolate as a flavouring in savoury food – our friend’s Mole sauce, however, was not at all sweet and made for a tasty dish with baked chicken.
Cut a long story short, a few days before Christmas, he told me he wanted to post a chili recipe he had found on Serious Eats, because it looked like it would be easily adaptable to make use of Wildfire Sauce, the one WE consume. The recipe features cocoa and cinnamon, and venison.
I like to test drive any recipe before posting and as I though about it, I was curious to try making a chili in the key of Mole. I ended up taking the Mole Rojo recipe from this amazing website which has all manner of authentic Mexican recipies.
Thus was born our Mole Bison Chili, a ribsticking meal for a chilly Christmas evening.
And on that note, Merry Christmas, one and all!
At more than 1.2 million units on the Scoville heat scale, the Trinidad Moruga Scorpion available in limited quantities at one or two of our Awesome Sauce Christmas markets, has now supplanted the bhut (ghost) pepper as the world’s hottest.
According to the Wikipedia,
“Paul Bosland, a renowned chili pepper expert and director of the Chile Institute, said that, “You take a bite. It doesn’t seem so bad, and then it builds and it builds and it builds. So it is quite nasty.”
Now you know 
Pulled pork sandwiches are an ‘in’ food these days – along with cup cakes and pirogies – and they’re showing up on restaurant menus all over.
They are indeed yummy, especially when made with one of our Awesome Sauces.
And, if you decide to make them yourself at home, you’ll be glad to hear you will also save yourself a bundle, compared to what you’d pay eating out. It’s especially economical for feeding a hungry horde of, say, hockey fans?
Thanks Lina and Steve at Grocery Alerts.
