This non-traditional margarita is a favorite with chilheads at Hot Luck 
dinners.

Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.

Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.

Although paprika is more often used in stews than sauces, this sauce was 
designed as a condiment for fish. Traditionally, it is served over fried 
fillets of river fish.
 

This is certainly a unique capisicum cocktail. To make Hot and Sour Mix: 
to one quart of sour mix add 4 large jalapeños, stems and seeds removed, 
diced and let steep for at least 24 hours. Note: This recipe requires 
advance preparation.

James Beck of eatmoreheat.com concocted this seriously hot take on mac ‘n cheese. Of course, for you wimpy Denny’s-loving mama’s boys out there, you can reduce the amount of pepper-bearing cheese materiel and substitute plain old cheese.

This wonderful curry is from the Mighty Spice cookbook by John Gregory-Smith, available on Amazon.com here. Read a full review of his book on the Burn! Blog here.

Here is the way sauce is made for the famous American Royal cook-off in 
Kansas City–or at least this is my take on the subject. It is truly a 
finishing sauce and should not be used as a marinade or a basting sauce 
as it might burn. Of course, spread it liberally over ribs just off the 
grill and serve plenty on the side

Here is a typical Madagascar-style sauce that was served at the
Restaurant L'Exotic in Montreal. The sauce accompanied most of the
entrees at L'Exotic and it also can be added to soups or stews to spice
them up.