Lots of uses for the little red bottle



From spicy tailgating fare to mouth-watering appetizers, Tabasco sauces have been used to brighten recipes of all sorts.
OYSTERS ON THE HALF SHELL
1dozen oysters in the shell
Crushed ice
Original Tabasco pepper sauce
Lemon wedges
Wash oysters with cold running water to remove grit and sand. Before opening, place oysters in ice for 1 hour so they are well chilled when served.
*Use thick glove or folded kitchen towel to protect your hand and to cushion oyster.
Holding oyster in one hand, cup-side down with hinge toward you, insert oyster knife into hinge. Applying gentle pressure, twist and rock oyster toward you. When you feel the point go in, twist the blade to pop the shell and run the blade forward over the meat to sever the abductor muscle. (You may also ask the seafood market employee to open the oysters, if you are serving right away.)
To serve, cut under oyster meat to release it from bottom shell, being careful to keep as much liquid as possible. Discard top shell. Place opened oyster in its bottom shell on bed of crushed ice. Sprinkle each oyster with a few drops of Tabasco sauce and serve with lemon wedges.
Makes 12 servings.
SPICY BUTTERMILK FRIED CHICKEN
3 cups buttermilk
1/4 cup Original Tabasco brand Pepper Sauce
3 teaspoons salt, divided
1 (21/2- to 3-pound) chicken, cut up into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
Canola oil for deep frying
Combine buttermilk, pepper sauce, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours.
Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes.
Add about 1 inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350 degrees.
Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet.
Makes 4 servings.
CHIPOTLE BBQ PULLED PORK
1 tablespoon olive oil
1 (21/2-pound) boneless pork roast
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup ketchup
1/4 cup cider vinegar
2 tablespoons brown sugar
2 tablespoons Tabasco brand Chipotle Pepper Sauce
1 teaspoon paprika
1 teaspoon Worcestershire sauce
6 rolls
Heat oil in a large skillet over medium heat. Season pork with salt and pepper and brown on all sides.
Combine ketchup, vinegar, sugar, Tabasco Chipotle Pepper Sauce, paprika, and Worcestershire in a slow cooker. Add pork and 2 teaspoons of the skillet drippings; cover and cook on low for 8 hours.
Shred meat with two forks in the bowl of the slow cooker. Toss in sauce and serve on rolls.
Makes 6 servings.
BACKFIELD BEAN DIP
1 (16-ounce) can cannellini (white kidney beans), rinsed and drained
1 clove garlic, sliced
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon Tabasco brand Pepper Sauce
1/4 teaspoon salt
1/2 teaspoon cumin
1 teaspoon coriander
Combine all ingredients in bowl of food processor; process until smooth. Remove to serving bowl and refrigerate until ready to serve.
Serve with crisp vegetables, such as sliced carrots, celery and cucmber and pita bread triangles. For crunchy contrast serve with tortilla chips or toast the pita triangles.
Makes 11/2 cups.
SALSA ONION DIP
1 envelope Lipton Recipe Secrets Onion Soup Mix*
1 (16-ounce) carton sour cream
1/2 cup bottled salsa
2 teaspoons Tabasco brand Original Pepper Sauce
Combine all ingredients in a bowl; chill, if desired. Serve with your favorite chips or vegetable dippers.
*Also terrific with Lipton Recipe Secrets Savory Herb with Garlic or Ranch Soup Mix.
Makes 21/2 cups
SMOKY CARNE ASADA
3pounds beef stew meat, cut into thin strips, about 2 by 1/2-inch strips
3tablespoons all-purpose flour
2teaspoons salt
2tablespoons vegetable oil, divided
1cup water
2tablespoons Tabasco chipotle pepper sauce
1teaspoon ground cumin
1large clove garlic, minced
8-inch flour or 6-inch corn tortillas
Red and green bell pepper strips
Coarsely chopped onions
Toss beef strips with flour and salt. Heat 1 tablespoon oil in 5-quart saucepot over medium-high heat. Add half of beef strips; cook until well browned on all sides, stirring frequently. Repeat with remaining oil and beef.
Add water, Tabasco chipotle sauce, cumin and garlic. Heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Uncover; simmer 20 minutes longer or until beef is tender, stirring occasionally.
Spoon beef onto platter. Serve with warmed tortillas, bell peppers and onions.
Makes 6 servings.
SPICY PORK CARNITAS
2pounds pork shoulder, cut into 2-inch cubes
2cups chicken broth
1large onion, quartered
3tablespoons Tabasco green jalape & ntilde;o sauce, divided
1tablespoon ground cumin
2teaspoons dried oregano
1teaspoon salt
Chopped cilantro for garnish
8-inch flour or 6-inch corn tortillas
Red and green bell pepper strips
Coarsely chopped onions
Heat pork, chicken broth, onion, 2 tablespoons Tabasco green jalepe & ntilde;o sauce, cumin, oregano and salt in 4-quart saucepan over high heat to boiling. Reduce heat to low; cover and simmer 45 minutes or until pork is tender, stirring occasionally.
Preheat oven to 400 degrees.
Place pork mixture in large roasting pan; toss with remaining 1 tablespoon Tabasco green jalape & ntilde;o sauce. Roast pork 15 minutes, until liquid has evaporated and pork is slightly golden, stirring occasionally.
Spoon pork onto platter. Sprinkle with chopped cilantro. Serve with warmed tortillas, bell peppers and onions.
Makes 6 servings.

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