Hot Stuff: 50 recipes to set your tongue ablaze

By Adams Media

Get Fired Up and Feel the Burn!

Whether you enjoy tasting the fire for pleasure or just for the bragging rights, you'll definitely work up a sweat digging into these daring dishes. Featuring heat from across the culinary world, these melt-your-mouth recipes pack quite the punch, with a variety of sauces bringing the burn. It doesn't matter if you're a pub-grub lover or chili connoisseur - Hot Stuff combines highbrow and lowbrow recipes into one flaming mix with options like:

• Sriracha Burgers
• Classic Buffalo Chicken Wings
• Prairie Fire Shooters
• Indonesian Rendang Curry Beef

Finished off with a scorching side of hot-sauce trivia, this fiery cookbook is your ultimate guide to getting sauced and feeling the burn!

• Language: English
• Publisher: Simon & Schuster
• Release date: Oct 18, 2012
• ISBN: 9781440539350

Adams Media

At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.

Book preview

Classic Buffalo

Chicken Wings

Yields 24 wings

Buffalo wings are the undisputed king of the hot sauce appetizer scene. Any heat-seeker worth their sauce loves the classic combination of fried chicken, Louisiana-style hot sauce, and melted butter.

24 chicken wings

Vegetable oil, for frying

¹⁄2 cup butter

1 cup Louisiana-style hot sauce

5 celery ribs, cut into 3" segments

Blue cheese dressing

1. Wash the chicken wings, drain, and pat dry. Cut the tips off the wings and discard.

2. Heat a skillet with about 2" of oil. Heat to 400°F.

3. Fry chicken wings until they are cooked inside and golden brown and crispy on the outside. Transfer to a plate lined with a paper towel to absorb excess oil.

4. Melt butter and hot sauce together in a small saucepan over low-medium heat.

5. Toss chicken wings and sauce together in a large bowl. Serve with celery and blue cheese dressing.

A Wing and a Prayer

The first Buffalo wings, not surprisingly, were created in Buffalo, New York. Most legends are based out of the Anchor Bar, where original owner Teressa Bellissimo is credited for frying up the chicken wings and tossing them in a spicy sauce to serve to late-night patrons. To make your rendition authentic, use Frank’s Red Hot Sauce as your spicy base.

Tabasco Deviled Eggs

w

Yields 24 deviled eggs

An all-American classic, with a little (okay, a BIG) extra kick. These will be a hit at any barbecue, but make sure you moderate the spice if you’re not just serving chili-heads!

12 eggs

¹⁄2 cup mayonnaise

2 teaspoons Dijon or spicy brown mustard

1 tablespoon fresh lemon juice

2–4 teaspoons Tabasco, to taste

1 tablespoon onion or shallot, finely minced

Salt and pepper, to taste

Paprika, for garnish

1. Hard boil the eggs by putting them in a single layer in the bottom of a saucepan and covering with cold water. Bring to a boil over medium-high heat. When water begins boiling, immediately remove pan from heat and let stand, covered, for 12 minutes. Drain eggs and rinse under cold water. Set aside to cool for 15 minutes.

2. Peel eggs and cut in half lengthwise. Scoop yolks out into bowl. Mash yolks with fork and mix them with all ingredients except