Eats Heat 5 Pepper Sauce Recipes

Steps:

• Cook the bacon in a skillet over medium heat to desired doneness. Dust with cayenne pepper and black pepper while cooking. Set aside on paper towels until needed.
• Slice the green tomatoes 1/8 to 1/4-inch thick. Dip the tomatoes into the buttermilk, and then coat with the breading. Ensure all areas of the tomatoes are covered completely.
• In a saute pan or deep-fryer, heat the oil to 350 degrees F. Saute or deep-fry the tomatoes until golden brown. Set aside on paper towels until needed.
• Take the melted butter and spread evenly on both sides of the Texas toast. Brown each side of both pieces on a flat top grill or in a clean saute pan. Brown to desired doneness.
• Apply the EATS! Heat 5-Pepper Sauce to the toast in a "Z" fashion. Place the lettuce on top of one toast slice, followed by the fried green tomatoes. Place the bacon on the other slice of toast.
• With your thumbs on the green tomatoes, flip and place on top of the other piece of toast that has bacon on it. With a sharp knife, cut the sandwich on a diagonal.
• With a sharp knife, cut your jalapeno lengthwise into 2 equal halves. You can use whole jalapenos if desired. Using toothpicks, push through one half jalapeno and place on top of one of the cut sandwich halves. Repeat for the other jalapeno and sandwich half. Serve with your choice of side.
• Add the olive oil, garlic, 10 habaneros and jalapenos, 8 Scotch bonnets, 4 ghost and Thai chile peppers and the yellow onions to a medium saucepan over medium heat. Cook for 3 minutes. Add 1/2 cup each of the Cajun spice, cayenne and crushed red pepper. Cook for 1 minute. Pour the mixture into a blender and puree. Place the puree in the refrigerator to cool, about 1 hour.
• Once cool, add the remaining 1/2 cup Cajun seasoning, cayenne and crushed red pepper for added flavor. Stir in the wing sauce, vinegar, mayonnaise and lime juice. Add the 1 reserved raw chile pepper of each kind, and stir well.

Steps:

• For the Strudel Dough: In a mixing bowl with a paddle attachment, blend all ingredients until dough becomes stretchy and does not snap away from itself (10 to 15 minutes). Cover in plastic wrap and let relax for 1 hour. This can be made in advance and refrigerated but allow to return to room temperature before stretching.
• For the Filling: Boil potatoes in salted water until cooked through. Drain, dice and set aside. In a large pan over medium heat, saute onions in butter until, almost translucent (5 minutes). Add mushrooms and continue sauteing fully cooked. Add wine and herbs and saute for an additional 2 minutes. Season with salt and pepper to taste. Place in a large bowl and allow to cool. Toss potatoes and goat cheese into mushroom mixture.
• For the Sweet Pepper Sauce: In a medium saucepan, saute onions over medium heat for 3 minutes. Add peppers and saute until heated through. Add wine and thyme and simmer until peppers are soft, approximately 10 to 12 minutes. Remove thyme. Puree peppers with a hand blender or in a food processor. Strain. Season with salt and pepper. Add cream, heat to a simmer. Pour the sauce onto the plate and then place strudel on top.
• To assemble Preheat oven to 350 degrees.
• Place dough in the middle of a floured clean tablecloth. Press out as far as it can go. Then from underneath, start pulling and stretching the dough from the middle outward. Keep pulling the dough until it is almost translucent. If it tears, don't worry. Many layers will be folded. Stretch the dough out to about a 2.5 foot square. Brush entire dough (gently) with melted butter. Sprinkle with bread crumbs. Along one side of the dough, spread the filling, leaving a 3-inch overhang to fold over filling. Begin rolling the filling up in the dough, using the tablecloth to help you roll evenly. Place on a baking sheet. Bake for 1/2 hour. Serve with greens as a lunch or on its own as an appetizer with Chardonnay.