Fire And Ice Sauce Recipes

FIRE AND ICE PASTA

Steps:

• In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
• Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
• In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
• Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE

Steps:

• Prepare the sauce by whisking together all ingredients except for the oysters; cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.
• Rinse and scrub the oysters with a stiff brush.
• To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.
• Find the small opening between the shells near the hinge and pry open with an oyster knife.
• Try to keep the juices in the shell.
• Loosen the oyster from the shell by running the oyster knife carefully underneath the body.
• Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.
• Grill the oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, 2-4 minutes.
• Using tongs, carefully remove the oysters from the grill.
• Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.

FIRE AND ICE DRINKS

Steps:

• Garnished with a flaming sugar-coated lemon wedge.
• Shake ingredients.
• Shake ingredients, Kiss of Grenadine.

RED CHILE FIRE AND ICE SAUCE

Steps:

• Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.

FIRE AND SPICE HAM

Steps:

• Preheat oven to 425°.
• Trim fat and rind from ham half.
• Score outside of ham in a diamond pattern.
• Place ham on a broiler pan coated with cooking spray.
• Combine jelly and remaining ingredients, stirring with a whisk until well blended.
• Brush about one-third of jelly mixture over ham.
• Bake at 425° for 5 minutes.
• Reduce oven temperature to 325° (do not remove ham from oven); bake an additional 45 minutes, basting ham with jelly mixture every 15 minutes.
• Transfer ham to a serving platter; let stand 15 minutes before slicing.

FIRE AND ICE ICE CREAM

Steps:

• Use a small orange.
• In small saucepan over medium heat, heat milk, cinnamon stick, orange peel and cloves to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Set aside to cool to room temperature. Strain mixture.
• In large bowl combine milk mixure, vanilla extract, sweetened condensed milk and Tabasco pepper sauce. Gently fold in whipped cream. Cover and freeze until firm, stirring once.
• To serve, scoop ice cream into glasses or dessert dishes. Garnish with cinnamon sticks and orange peel twists, if desired.
• Recipe Source:.
• TABASCO PEPPERFEST COOKBOOK.