Texas Peteandreg Hotter Hot Sangria Food

RED SANGRIA

Steps:

• Mix the wine, brandy, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the oranges and apples.
• Refrigerate at least 1 hour and up to 1 day.
• Add the seltzer just before serving.

TEXAS PETEANDREG; HOT STICKY FINGER PLUM PORK SPARERIBS

Steps:

• 1. Combine Texas Pete® Hot Chicken Wing Sauce, asian plum sauce, soy sauce and honey for marinade. 2.Place meat in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 24 hours. 4.Drain meat before cooking; reserve marinade. 5.Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325°F oven for 2 hours or until spareribs are tender.

TEXAS PETEANDREG; RED VELVET CONES

Steps:

• 1. Preheat the oven to 350° Fahrenheit. 2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla. 3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. 4. Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean. 5. Remove the cakes from the oven and let cool completely. 6. While the cakes are in the oven, prepare the spicy cream cheese frosting. 7. Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking. 8. Place the spicy cream cheese frosting into a piping bag with a small decorative tip. 9. Using the tip of the piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones. 10. Sprinkle with powdered sugar and serve.

TEXAS PETE® HOTTER HOT SANGRIA

Steps:

• Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest.
• Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill.
• While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well.
• Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well. This is the time to taste it and see if it is spicy enough for your liking. Add up to 1 more teaspoon if you like it spicier. Keep the sangria base and the club soda separate and ice cold until you are ready to serve.
• Serve the sangria chilled in a 2 oz. shot glass. Mix 2 parts sangria base to 1 part club soda and serve immediately.

HOTTER HOT SANGRIA

Steps:

• Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest.
• Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill.
• While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well.
• Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well. This is the time to taste it and see if it is spicy enough for your liking. Add up to 1 more teaspoon if you like it spicier. Keep the sangria base and the club soda separate and ice cold until you are ready to serve.
• Serve the sangria chilled. Mix 2 parts sangria base to 1 part club soda and serve immediately.

TEXAS PETEANDREG; ZIPPY TIE DYE COLESLAW

Steps:

• 1. Place the thinly shaved red cabbage into a large mixing bowl. Add the brown sugar, red wine vinegar and the Texas Pete® Hotter Hot Sauce and mix well. 2. Let this mixture marinate at room temperature for 10 minutes before adding all the remaining ingredients from the bell peppers to the mayonnaise. Season with salt and pepper and mix until all ingredients are fully incorporated and refrigerate for 2 hours before serving.

HOT SANGRIA

Steps:

• In a medium saucepan, combine sugar, juice, and 1/2 cup water.
• Simmer, stirring 5 minutes.
• Stir in wine, liqueur, & fruit slices.
• Heat over medium heat, stirring until hot. Discard fruit wedges pour into 4 heated mugs.

TEXAS PETEANDREG; HOTTER HOT SANGRIA

Steps:

• 1. Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest. 2. Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill. 3. While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well. 4. Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well. This is the time to taste it and see if it is spicy enough for your liking. Add up to 1 more teaspoon if you like it spicier. Keep the sangria base and the club soda separate and ice cold until you are ready to serve. 5. Serve the sangria chilled in a 2 oz. shot glass. Mix 2 parts Sangria base to 1 part club soda and serve immediately. Sangria can be served in a shot glass and well chilled or over ice in a glass like traditional Sangria.