dipping sauces
 

Just curious what all everyone has come up with for appetizers, salads, anything really. This is a very broad subject I know, but I know you guys have to have good things stashed away.

One of my stables is ranch, but I like to doctor it up with a healthy dose of Tony Chachere's creole seasoning and a touch of ground chipotle powder to give it a bit of smoke heat flavor to it.

Any other suggestions?

Re: dipping sauces
 

http://www.hotsauce.com/v/vspfiles/photos/1812-2T.jpg
:tu

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Here's something from the New York Times cookbook that's far FAR greater than the sum of it's parts:

3/4 Cup of mayo
1 tsp tomato paste
1 tsp cognac

Just mix it.

It sounds ridiculous but as a dip for chicken strips? It's awesome.

I'm sure there are other things you can do with it, but I've never gotten that far. It's a holiday appetizer standard. People bug the heck out of me for the recipe, which I give them and they forget instantly.

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Ketchup on anything.

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Adam, that sauce looks awesome !

I'm trying to find some 'Ghost Pepper' hot sauce ;)

Edit: I found that same brand with Jolokia :D

http://nickmontano.net/pics/jalokia.jpg

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Very quick & simple spread - Take some cream cheese (not the soft type but the block) and pour Pickapeppa Sauce (Bottled Product found in many better grocery stores) over it. Ready to go just spread on your favorite crackers.

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Nick,

Ultra Death is made with Naga Jolokia, aka "Ghost Pepper".

Ultra Death is the hottest standard production sauce from Blair's, it's four levels hotter than "Pure Death", and the only things Blair makes that are hotter are the Reserve sauces - which, at $35/bottle, he can keep.

Ultra Death, Pure Death and the Reserve sauces are the only ones from Blair's that use Jolokias, the rest use other combinations of peppers.

Being that it only has four ingredients, Pure Death probably has a cleaner flavor than Ultra Death.

The Chile Pepper Institute at NMSU came up with "Holy Jolokia" which is, IIRC, a Lousania style sauce make with only Jokoias:
http://aces.nmsu.edu/chilepepperinst...l#anchor_59303

You can get it through CaJons:
http://www.cajohns.com/

CaJohns also sells Jolokia rubs and dried pepper pods.

Dave's (Dave's Insanity sauce) also has some Jolokia based sauces.

I'm going to attempt growing Dorset Nagas next year (there are about four or five peppers in the "ghost pepper" family, it's one of them, and is better suited to climate where I live).

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Ranch Sauce. The universal dipping sauce, you can put it on more things than any other sauce. :tu

Communist. And you know you can't put it on everything :td

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Thanks for the link Adam. I think I'll start with Pure Death and work my way up (or is it down ;) ) from there !

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I am a big fan of Olive Oil seasoned with some of those dip spices or any other spice you want in there.

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See, the "hot as we can make/eat" it thing is completely lost on me. Does it actually taste good?


Another thing that's a hit (I've got a few of these since bringing them to a holiday affair means they don't make me cook) is getting a jar of jalapeno jelly (sounds weird, but it's around) and just pour it over a slightly warmed up block of creme cheese.

TADA! Bloody awesome with crackers.

(Ok, feeling a little too domestic here. Gotta go find something in the humi to smoke.)

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Simple dip for tortilla chips for...

Velveta cheese (whole brick cut up)
1 can refried beans
1 lb hamburger (browned with Taco seasoning - and crumbled)
1 1/2 cups salsa (whichever is your favorite)

Place all in a crockpot on low. Come and stir occasionally. When all melted and mixed it is great for tortilla chips, celery stick, in tortillas, etc...

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You know that way too small tub of spicy sauce they give you at Burger King with your Onion Rings? It's awesome on other stuff too.....

1/2 cup mayonnaise
1 1/2 teaspoons ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon granulated sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cayenne pepper

Combine all ingredients in a small bowl. Cover and chill for at least an hour before using.

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I don't like the taste of just HOT. I has to be hot and also have a good flavor. It really does make bland food taste much better. The more hot you eat, the easier it gets. I remember when I was a youngster, I thought jalapenos were the hottest thing in the world. Now they taste like candy :)

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my favorite appetizer spread that my mom makes is a mixture of goat cheese and cream cheese, layed with pesto/garlic and sundried tomatos. Amazing on crackers

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-----------
:tpd: (Nick that is)

Peppers, for the most part, each have a rather distinctive flavor. The Habenero and Jolokia, and to a lesser extent, the Thai chile, each have a totally unique flavor and nothing else in this world tastes like them.

Are they hot? Absolutely. But cooking with peppers isn't about torturing your tongue, it's about unique flavors and balances. You don't need to grind ten habeneros into a dish, when one will do.

Here, try this recipe and you'll understand.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Use a good vanilla ice cream - something rich and creamy: Bud's, Double Rainbow, Swenson's, Dryers, Crystal, Bryers... not the cheap store brand crap. Plain Vanilla (with or without bean flecks, personal choice - I prefer with, as it has a stronger flavor) works best, but French Vanilla will do too.

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I'm going to try that recipe Adam, but I have to Google this word to see what it means: chiffonade :confused:

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Fancy (French?) way of saying "long thin strips" - so cut the leaves in super thin ribbons in a direction parallel to the center stem in the back of the leaf (cuts will run from the tip to the back)

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I make a dipping sauce out of mayo, frank's red hot, and fresh ground black pepper.
It's incredible on fried fish.

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a creamcheese/sourcream/horseradish mix