Enjoy this jewel-clear jelly on crackers with cream cheese as a last-minute appetizer. Or serve as a condiment for chicken or pork.
Flavoured butters, also known as compound butters, are a great way to dress up boiled lobster without taking away from the rich meat's natural briny sweetness. These butters are also delicious with other seafood; grilled fish, chicken or meat; or steamed vegetables.
These refrigerator pickles make a refreshing accompaniment to grilled meat, a crunchy garnish for bloody marys or Caesars, or a piquant addition to a pickle tray.
A few simple flavourings make all the difference to this dish of saut? spinach, known as saag bhaji. Even though the dish must be cooked at the last minute, it really is a snap to make if everything is prepared ahead of time. For a change of pace, serve this as a side vegetable with a non-Indian main course.
Hot pepper flakes add a touch of heat to this creamy, velvety soup. Using good-quality canned tomatoes makes a world of difference in flavour, as cheaper ones can impart a tinny, acidic taste. Since tomatoes are the main event in this dish, they're worth the splurge.
Allspice gives this Caribbean barbecued chicken its unique flavour and hot pepper its heat.
Chipotle hot pepper sauce gives these crab cakes the nicest hint of smoke and fire.
Chipotle sauce gives a subtle smokiness to the salad and is not as hot as regular hot pepper sauce. However, you can substitute 1/4 tsp (1 mL) regular hot pepper sauce. Instead of grilling the corn, you can use 4 cups (1 L) cooked corn kernels.
These are flavoured with a Korean fermented hot pepper, soy bean and rice paste known as kochujang. It is available in Korean stores and well worth searching out. However, you can substitute 2 tbsp (25 mL) hoisin sauce and 3/4 tsp (4 mL) hot pepper sauce.
Serve over steamed rice alongside broccoli sautéed with garlic and a pinch of hot pepper flakes.
