Fire Cracker Sauce Food

FIRE CRACKERS

Steps:

• Line crackers on ends (like dominoes) in an air-tight container.
• In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
• Stir until all ingredients are well mixed.
• Continue to stir to prevent the pepper from settling on the bottom of the bowl.
• Spoon mixture evenly over crackers, like drizzling icing on a cake.
• Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
• Store in a ziplock bag. Will keep for about a week -- if they last that long!

FIRECRACKER SAUCE

Steps:

• Mix all ingredients in a bowl.
• Bottle and refrigerate overnight before use.

FIRECRACKER SAUCE

Steps:

• Combine the zest and the juice of the orange with all the ingredients except the seeds in a bowl and mix well.
• Toss the sesame, cumin and fennel seeds together in a saucepan with no oil and cook on high heat for a few minutes (the seeds will pop and brown).
• Toss the toasted seeds into the sauce.
• Let the firecracker sauce stand for at least two hours before serving.

FIRECRACKER CHICKEN WINGS

Steps:

• Cut the chicken wings apart at the joints and discard the tips. Combine 6 cups water, 1/4 cup of the honey, 1/4 cup of the chili-garlic sauce and the salt in a large glass bowl. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to 4 hours.
• To make the basting and dipping sauce, combine the remaining chili-garlic sauce, remaining honey, sweet soy sauce, Sriracha, low-sodium soy sauce, ginger and vinegar in a small bowl and mix well. Set aside half of the sauce for serving in order to avoid contamination.
• Preheat a grill to medium-high heat. Drain the wings and sprinkle them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they're at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the green onions and sesame seeds and serve with the reserved dipping sauce.

FISH NUGGETS WITH ROASTED CORN AND TOMATO SALAD WITH FIRE CRACKER SAUCE

Steps:

• For the fish nuggets: Mix the buttermilk, iced tea, eggs, garlic powder, onion powder, hot sauce and some salt and pepper in a large bowl. Add the halibut and toss to coat. Let stand for 45 minutes.
• Mix together the cornmeal, garlic powder, onion powder and some salt in a large bowl. Toss the fish nuggets in the breading and then fry in 350-degree oil for 3 to 4 minutes, until golden brown and cooked through. Drain on paper towels.
• For the firecracker sauce: Combine the mayonnaise, hot sauce, cayenne and lemon juice in a bowl and mix together.
• For the corn-tomato salad: Roast the corn on a grill. Cut off the kernels and let cool.
• Place the heirloom and Roma tomatoes, red onions, bell peppers and parsley in a bowl. In a separate bowl, whisk together the vinegar, oil, sugar, lemon tea and some salt and pepper. Add the corn to the tomatoes, pour dressing over and toss.
• Serve the fish nuggets over the corn-tomato salad. Drizzle with firecracker sauce.

FIRECRACKER SHRIMP AND RICE

Steps:

• Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
• Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
• Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
• Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

CRACKLING PORK SHANK WITH FIRE CRACKER APPLE SAUCE

Steps:

• Mix together sugar and salt. Score skin on the pork shanks and dust generously with salt and sugar. Place in the refrigerator and let cure for 24 hours.
• Slowly melt the lard in a large saucepan to 225 degrees F. Add the pork shanks and cook for 2 1/2 hours, or until done. Carefully remove from the heat and cool.
• Preheat the oven to 450 degrees F.
• Place the pork in a baking pan and bake for 10 minutes.
• Heat the lard to 350 degrees F. Add the pork to the oil and fry until crispy.
• While pork is frying, add sauerkraut to a saucepan and heat. Add 1 cup of the pineapple mustard glaze, poppy seeds, salt, pepper, and chives and remove from the heat. In a separate pan, reheat the remaining pineapple mustard sauce.
• On 4 large plates, arrange sauerkraut and top with crispy pork. Drizzle pineapple glaze on side, and don't forget the Firecracker Applesauce
• Put all ingredients except for garnishes in a saucepan. Cover and simmer until apples are tender. Remove the cinnamon stick and bay leaf. Puree ingredients in blender or with a hand mixer.
• Strain through a fine sieve while sauce is still hot. Add diced apples. Cool applesauce. Garnish with serrano peppers and adjust seasoning with salt and pepper, to taste.
• Sweat onions in mustard oil. Do not color. When translucent, add pineapple juice.
• Make a sachet with the bay leaf, peppercorn and add to the pan. Add the mustard.
• Mix arrowroot with 2 tablespoons of water and stir to dissolve. Add arrowroot mixture to the pot and bring to a simmer. Simmer 10 minutes.
• Adjust seasoning with salt and pepper and strain.

FIRECRACKER SHRIMP

Steps:

• Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve.
• Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes.
• Mix all ingredients together in a bowl. Refrigerate until ready to use.

FIRECRACKER BEEF

Steps:

• Marinate the Firecracker Beef.
• We're going to mix that very well and refrigerate for 1 hour.
• Prepare the Rice Noodle Salad.
• Now, on to the rice noodles. We're going to serve the spicy beef on cold rice noodle salad. So I have 8 oz of rice noodles, those are the thin ones. We're going to boil those for 4 minutes, they cook fast, and then we're going to rinse them in very cold water and drain them very well. We don't want a wet salad.
• Add 2 tsp of fish sauce, which is a fermented condiment, kind of like soy sauce. We're going to add 2 tbsp of vegetable oil, we're going to add 2 tbsp of rice vinegar, 1/3 cup of shredded carrot. Mix it up and refrigerate until needed.
• Sear the Spicy Beef.
• Alright, in a very hot preheated dry pan, we're going to sear the beef for 2 minutes per side. We want it rare, but we want it kind of caramelized on the outside. You're going to let that cool to room temperature.
• Toss the Salad.
• And then we're going to finish the salad. We're going to add 2 more tbsp of rice vinegar, 1/4 cup of chopped peanuts, 1/2 cup of chopped cilantro, toss that together and our salad is ready as a base for this delicious firecracker beef.
• Slice the Firecracker Beef.
• To finish the beef we're going to slice it across the grain. It is so nice and rare and juicy and delicious. So we have the sliced beef and we also have the drippings to which we're going to add the beef back into later. Preheat the pan very well and we're going to sear those beef slices for just a minute or two, just to caramelize the outside and the inside is still going to be really juicy and delicious.
• Serve the Spicy Firecracker Beef and Noodle Salad.
• Go ahead and add the hot slices back to the drippings and you're going to top the cold, kind of tangy noodle salad with that hot, spicy firecracker beef, maybe a little sprinkle of peanuts. So amazingly delicious, and such a great contrast between the cold and the hot, and the sweet and the sour, and the spicy and the salty. It's just a great, great dish. I hope you give that a try. Enjoy.
• Recipe from About.com.

FIRECRACKER CRACKERS

Steps:

• Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
• Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.

FIRECRACKER SHRIMP TACOS

Steps:

• Shrimp:.
• In a shallow baking dish or bowl whisk together the cornstarch, salt and pepper. Toss shrimp to thoroughly coat.
• In a heavy bottomed pot heat oil to 350 degrees.
• Working in batches fry the shrimp until golden brown about 1-2 minutes. Remove to a paper towel lined plate.
• Toss the shrimp in half of the sauce.
• Build tacos with shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining firecracker sauce on top.
• Firecracker sauce:.
• Whisk all ingredients together. Season with salt and pepper to taste.