fix Hot Sauce: a Review & Recipe
Move over Rooster – there’s a new Sriracha in town! A couple of weeks ago one of the guys behind Fix Hot Sauce asked if I’d like to try a bottle of their sriracha. After taking a look at their site, I was interested – a fresh, local sriracha? Intriguing.
I don’t know about you, but I’ve never thought about looking for anything other than the rooster. I have a large bottle that’s been hanging out in my fridge – for way longer than I’d like to admit. I’ve taken it for granted, using it as a condiment mainly for soups or Asian dishes and it’s been fine. There’s been no considering that there might be something better. But that’s changed.
The sauce arrived, I opened it, poured a little on my finger and tasted it. Wait a minute! This sauce tasted like a food, not just an indiscriminate sauce. It was fresh, flavorful and had a lovely hot, but not searing, bite.
After dipping and drizzling it on a few things I decided to try it in a way that really let the taste of the sauce come through – not just as a condiment but as the star. I had a recipe sitting in my “to try” pile that seemed perfect – Slow Cooker Buffalo Wings.
I loved the recipe – easy to make, a little more healthy than deep-fried wings, yet close enough to traditional Buffalo Wings to satisfy the craving. And they were delicious made with the fix Hot Sauce. Fresh and spicy! Tender and juicy. As messy and finger-licking good as any hot wing should be.
I believe fix is only available through their website. They are currently offering a 25% discount before they officially launch. You can order fix here.
And then try it with this recipe…
Slow Cooker Buffalo Wings
Adapted from this recipe
- 2 pounds chicken wings, thawed not frozen
- 8 ounces fix Hot Sauce
- 2 TBSP butter, cut into smallish pieces
To Serve
- Blue Cheese Dressing (I mixed up Blue Cheese, Sour Cream & Greek Yogurt to taste)
- Carrot sticks
- Celery sticks
Add the chicken and sauce to the slow cooker. Toss to coat all wings. Place bits of butter on top of the wings.
Cook on HIGH for 2-2.5 hours. Keep the lid closed to retain the heat. I opened once to turn the wings over and make sure they were all still covered in sauce.
When cooked, take the wings out of the slow cooker, leaving the sauce in the slow cooker, and put the wings on a baking sheet.
Broil the wings in the oven for a few minutes on each side until browned and crisp.
Place the wings on your serving dish along with celery, carrots and a bowl of dressing. Drizzle or brush some of the leftover sauce from the slow cooker over the wings making them as messy as you’d like!
Hot Stove Society : Shellfish
The Hot Stove Society, Tom Douglas’ shiny, new, cooking school, opened late last summer. I’ve visited the space a few times but didn’t get in for a class until this past Friday. I’ve always enjoyed the classes and events they’ve held in the restaurants or at Palace Ballroom but this new facility is gorgeous and is a big step up!
There’s a great demo kitchen at the front of the room with fancy-pants cameras, big screens, a slightly rounded counter space which seats ten or so and all kinds of great cooking gear. The rest of the room is filled with rolling, butcher block workstations that can be moved and configured as needed. Rows of color-coordinated equipment and stacks of shiny pots and pans surround the room. I learned on Friday that Kitchenaid is a sponsor which explains all the pretty equipment. And, there’s a row of gas ranges along the back of the room.
My class on Friday was a combination of lecture, hands-on, and demo. I’d been hoping for a little more hands-on (all that equipment has had me dying to dig in) but this was a fun and interesting class.
Herschell Taghap, one of the primary instructors at the school, led the class. Rawle Jeffereds from Penn Cove Shellfish co-presented. I thought I knew quite a bit about oysters but learned several new things including why some oysters are darker colored than others. Beach-raised oysters have darker, harder shells than those raised in bags or cages. They also have a longer shelf-life and a more earthy taste. Those in bags or cages will have a more delicate, “cleaner” flavor. The differences are primarily attributed to exposure to light, air and tide motion. Beach-raised are exposed and tumbled twice a day at low-tide, while those in bags/cages remain under water their whole life. We also learned some shucking tricks and then got to practice – and eat our work!
We then moved into the demo (and sample) portion of the class. Herschell cooked up Hangtown Oyster Fry; Spaghetti with Mussels in Spicy Tomato Sauce; and Smoked Clam Dip with Gaufrettes (a waffle-ridged, potato chip). Herschell is a great presenter and instructor: a touch of humor; clear instructions; and good interaction with the class make a winning combination. If you follow any of the Tom Douglas social feeds that’s Herschell behind the scenes. (Facebook, Twitter, Instagram)
I needed to bring something to a friend’s house for the Saturday Seahawks’ game (we won!). With a busy day and limited time to prep, the Smoked Clam Dip seemed to be just the thing – although I bought my chips and substituted Penn Cove Shellfish (canned) Smoked Mussels, to save time. The dip was a big hit – both in class and at the party.
I love this new facility and am looking forward to finding a class where I get to roll up my sleeves and do the work.
You can see more photos of the facility and class here.
Hot Stove Society
Located on the 2nd floor of Hotel Andra
2000 4th Ave
Belltown
Seattle
Penn Cove Shellfish
Sponsors of Penn Cove Musselfest
Coupeville
Whidbey Island
Breadfarm: Pan d’Oro
A few years ago, friends gifted me with a loaf of Pan d’Oro from Breadfarm. I wasn’t familiar with Pan d’Oro, also called Pandoro, but knew it’s cousin, Panettone very well. While there are some similarities, Pan d’Oro is a plain dough. It is golden-colored due to the high number of egg yolks in the dough (Pan d’Oro means golden bread), is and flavored with lemon zest or vanilla or some combination of the two, according to the recipes I found. The Breadfarm’s version uses vanilla. I was in love from the first bite.
There are various recipes for Pan d’Oro: Mario Batali has one that is pretty straightforward; but there are others that are much more complex. The bread is baked in a special 8-pointed star pan. The final product has a texture that is a cross between bread and a light cake. When served you slice across the loaf to reveal the star. It’s often served as a dessert with Chantilly cream, whipped Mascarpone, or drizzled with a thin powdered sugar glaze.
Just before Christmas I was in Bow, next door to Edison, home of The Breadfarm, so couldn’t resist purchasing a loaf. In fact, I bought two, one for my sister who was hosting the family celebration this year and one for me, along with a few other Breadfarm treats. If you haven’t been to this bakery make an effort to check it out sometime. Warning: they only accept cash and checks for payment so be prepared as you’ll want to load up once you see all they have to offer.
On Christmas morning I used my Pan d’Oro to make French toast. I loved the golden stars and the final product was a delicious, fragrant, rich breakfast. While the slices cooked I sprinkled cinnamon-sugar over them and then served them with warmed maple syrup and a side of thick-cut bacon – what a great holiday breakfast!