Cooking with Coley

Let me start off by saying that this sauce is not for the faint of heart.  It’s not even for the folks who say they like a little spice.  This is for the people who are all in–for the people who love something downright hot.

Well, being one of those people who can’t get enough spice and heat in all that I eat, I’m a fan of Texas Pete’s Fiery Sweet Wing Sauce.  Like a barbecue sauce, Pete’s Fiery Sweet Wing Sauce also offers hints of sugar and sweetness.  But unlike your traditional barbecue sauce, it’s quite a bit thinner and much more spicy than sweet.

While I haven’t actually tried it on wings (since I don’t typically make wings at home), I did use it for both a chicken marinade and inside homemade turkey burgers.  Both had a unique flavor and quite a kick.

If you like spicy food and are looking for a barbecue sauce with some pizazz, then Texas Pete’s Fiery Sweet Wing Sauce is a good option.   Also fun to note, the Texas Pete website offers some other unique recipes to incorporate the sauce.  Charred Fiery Sweet Shrimp sounds right up my alley!

Use the juice. Simple words of wisdom.

I love buying pepper rings because it’s like a two-in-one deal: peppers AND a sweet and spicy juice.  Today’s Tuesday Tip for the Novice is simple — don’t toss that extra juice, instead add it to a salad. Whether it’s a pasta salad, a bean salad, or a traditional salad of greens, adding a little juice as part of the “dressing,” adds a ton of flavor without a ton of cals. Barely any in fact.

If you like a little heat, try this out next time you’re fixing up a salad.

It’s a sensational feeling when you can pull some random ingredients from your fridge and come up with a last-minute dish.  This is how this app came about.

In the spirit of summer, I decided to use up some peppers in the fridge by throwing them on the grill.  To spice it up, I added a little cheese and ham. The result?  An awesome summertime app.

What you’ll need:

• 1/3 cup Thin sliced deli ham
• 1/3 cup Shredded 2% part-skim cheddar cheese
• 2 large bell peppers, cut in half OR 8-10 mini bell peppers (see image to the right), all peppers should be cleaned and de-stemmed; if you use the minis, do not cut in half.  Cut off the stems and remove the seeds and inside flesh.
• Hot sauce (optional)

Procedure: (It doesn’t get much easier than this)

• Chop up the ham, mix with cheese
• Stuff inside of peppers
• Grill on medium-low for approximately 10 minutes; keep an eye on them so they do not burn; the peppers are done with they start to soften
• Serve warm with hot sauce drizzled over them or on the side for dipping

Note: I prefer the minis, but didn’t have a decent photo to post.  They’re cuter and make for better finger food.