I make my own buffalo wings with butter and Frank's hot sauce. Hot and sour soup is also a standard around here.
One of my favourite hot flavours is habanero, although I've never worked with the actual peppers. Used to regularly use jalapeno peppers in chili and tacos, but now for the chili I prefer any dried Chinese pepper because it's easy to grind with the other spices and dump into the pot.
Curries and anything that uses Jamaican jerk seasoning get a thumbs-up. If I have a jar of jerk seasoning in the house, I use it when making jambalaya.
Hottest dish I ever concocted, though, was a chili made from strips of beef roast. I used dried peppers, a fresh jalapeno, Tabasco sauce, jerk seasoning, cayenne pepper, and Chinese hot pepper oil. Marinated 5 pounds of beef in it, and I swear it was cooking in the bowl...
One of my favourite hot flavours is habanero, although I've never worked with the actual peppers. Used to regularly use jalapeno peppers in chili and tacos, but now for the chili I prefer any dried Chinese pepper because it's easy to grind with the other spices and dump into the pot.
Curries and anything that uses Jamaican jerk seasoning get a thumbs-up. If I have a jar of jerk seasoning in the house, I use it when making jambalaya.
Hottest dish I ever concocted, though, was a chili made from strips of beef roast. I used dried peppers, a fresh jalapeno, Tabasco sauce, jerk seasoning, cayenne pepper, and Chinese hot pepper oil. Marinated 5 pounds of beef in it, and I swear it was cooking in the bowl...
