This is our adaptation of the Red Hot Sauce from the Ball Blue Book; I make just a few small changes but nothing that will alter the ph so as to keep the acidity in line. The right balance of tomatoes, peppers, and vinegar is important. Charles actually tripled the recipe to make 10 half pint jars. The single recipe indicates it will make 4 half pints but we like it a bit thicker so the quantity will vary by how long you simmer the sauce.
Red Hot Sauce
2 quarts tomatoes – chopped
1 1/2 cups chopped hot peppers ~ we use a mix of peppers; Serrano, jalapeno, red cherry bombs ~ any you prefer is fine
Charles washed and chopped the veggies and immediately ran through the food mill to remove the skins and seeds and mash everything up. It works a little easier if you first cook the tomatoes and peppers in about 1/2 of the vinegar for a few minutes to soften them up as the peppers are a bit tricky to get through the hand crank food mills.
Next place pickling spices in a spice bag and in large sauce pan or stock pot place spice bag, tomato and pepper puree, and remaining ingredients. Simmer for several hours over low heat to combine flavors and thicken. We like ours fairly thick like a good barbecue sauce, but it you prefer it to be thinner more like a hot sauce that is fine too; you’ll be looking to reduce by about 1/2. Stir frequently and keep simmering low to prevent sticking. Remove pickling spice bag once desired thickness is achieved and remove from heat.
If canning you will process in a hot water bath for 15 minutes for half pint jars. Leave 1/4 inch head space in jars and use the 2 piece metal lids and ring bands. Refer to your canner instructions or the Ball Blue Book for details.
I had a craving for some hot wings tonight but I happened to have some boneless chicken thighs that needed used first and thought I would compromise and see what I could make. I loved the way these turned out. Everything I love about hot wings and more. The only thing I did miss was the crispy skin as their was none, but the way the sauce clung to the chicken more than made up for the lack of skin. I debated about the best technique for preparing the chicken; I opted for the simple quick sautéed route. I thought I would bread the chicken but I am glad I didn’t. One of the things I dislike about “restaurant style” boneless wings is the heavy breading and lack of chicken. Not to mention these are a gluten-free option and lower in fat!
Boneless Buffalo Chicken ~ Spicy hot wings; well thighs to be precise
1/2 cup hot sauce ~ choose your favorite; I am not usually one for name dropping but I like Frank’s Red Hot
1/4 tsp crushed red pepper
1/4 tsp garlic powder
1/4 tsp black pepper
about 12 ounces chicken thighs; boneless skinless
salt and pepper to taste
In sauce pan mix hot sauce, crushed red pepper, garlic powder, and black pepper. Bring to boil and simmer for a few minutes to allow flavors to come together. Meanwhile cut chicken into chunks or strips. In hot non-stick skillet add chicken; sprinkle with salt and pepper ( sprinkled a little garlic powder and cayenne too); sauté for about 4 – 5 minutes until chicken is cooked through and has browned a bit. Toss with hot sauce.
I had some left over crab that I wanted to try something new with. This wasn’t fake crab … this was the good stuff. King Crab Legs fresh from the shell. We’d eaten crab legs a couple days before and had cooked a little more than we could handle; rarely does this happen so I had to take this chance to make something different with the crab than just a plain old crab cake. I contemplated deviled crab; but my boss had created these buffalo chicken balls this winter for a party; I couldn’t get the idea out of my mind to try a buffalo crab cake.
I am not sure I love these ~ but I did like them and I will try them again with some changes … thinking some crunchy celery and jalapeno would be great; maybe even making them into a smaller more bite size appetizer will be the key. I’ll post the recipe as I made them today; I feel like it’s a great concept just needs a bit of adaptation for perfection.
Cheesy Buffalo Crab Cakes
8 o.z. Crab Meat
2 Green Onion – thinly sliced
2 Tbs Cream Cheese
2 o.z. Shredded Cheddar
1/2 tsp fresh parsley
2 Tbs Hot Sauce ~ I used Franks Red Hot
Mix all of the ingredients together; form into patties. I made 4 ~ like I mentioned before I think smaller patties would be better … something bite size. Heat skillet over medium heat. Add olive oil. Once skillet and oil are hot dip patties in flour and fry. My large patties took about 3 1/2 minutes on each side.
Check out the pictures below. It only took 3 of these legs to make 8 o.z. ~ plus I had to eat some while I was cleaning it so who knows how much there really was! If you try them out let me know what you think ~ It was just an experiment to try something new.