Some Like It Hot Food

SOME LIKE IT HOT WINGS

Some Like It Hot Wings image

I use to work at this little restaurant in the mid west that made the most delicious hot sauce for wings. Here is my version. Please treat the insanity sauce as you would a hot pepper. This sauce is absolutly delicous in wraps with chicken tenders.

Provided by mhernandez

Categories Poultry

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs chicken wings
oil (for frying) or shortening (for frying)
1/4 cup butter (do not substitute)
1/2 cup Frank's red hot sauce
1/2 teaspoon dave's insanity hot sauce (I would start with this and add more to your liking)
1/4 teaspoon fresh black pepper

Steps:

Preheat the oil/shortening to 375°F Add wings to oil being careful not to crowd the pan. stir carefully to make sure the wings do stick together periodically. Cook for 7-10 minutes depending on the size of the wings. Use your Judgment.
In a sauce pan melt the butter with Frank's hot sauce.
Stirring constantly to make sure that the butter doesn't separate from the sauce add black pepper and Dave's insanity sauce.
Drain wings in metal colander if you have one and toss with sauce in a zip lock bag or in a large bowl.
Serve with your favorite dressing.
Enjoy!

"SOME LIKE IT HOT"

If you don't like it too hot, leave out the chili peppers and sambal, it will still be a spicy Indonesian inspired dish.

Provided by PetsRus

Categories Tempeh

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 22

Ingredients

1 onion, chopped
1 -2 clove garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 -2 red chili pepper, finely chopped
1 tablespoon peanut oil
1 1/2 cups carrots, cleaned and chopped diagonally
1 cup green beans, chopped diagonally
2 large ripe tomatoes, skinned and finely chopped
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
4 ounces bean sprouts
8 ounces packages tempeh, cut in strips,approx 2 inch long and 1 inch thick
1/3 cup soy sauce
1/4-1/2 teaspoon ground cayenne pepper
1 teaspoon sambal oelek (or more, chili paste)
1 -2 teaspoon fresh grated ginger
1 tablespoon brown sugar
2 cloves garlic, crushed
3 tablespoons water
1 -2 tablespoon peanut oil
3 tablespoons desiccated coconut
3 tablespoons shelled peanuts, chopped

Steps:

Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
Heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
Fry the tempeh until golden, it will soak up the oil, this is normal.
Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
By now the tomatoes should have made a sauce and have dissolved.
Taste to see if you want to add more sambal and/or sugar.
Now add the bean sprouts, cook further until you see them go limp.
Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.

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