Hot Sauce - Store Bought And Home Made

I would much rather use the commercial hot sauces that I like instead of making my own.  Not that making basic hot sauce is difficult, but there is a certain amount of experimentation needed to make a sauce with just the right blend of heat and flavor. A basic hot sauce can be made with just three ingredients:

2 cups plain white distilled vinegar

1 1/2 lbs seeded jalapeno chilis 

2 teaspoons salt 

Simmer all ingredients for at least 5 minutes, then puree mixture in a blender. Put mixture in a glass jar with a tight fitting lid and put in a dark place to age for at least three months. Check on the jar once a week to make sure too much pressure isn't building in it. The sauce is actually fermenting to a certain extent, so removing the lid to let the fermentation gases out might be a good idea. Be careful though. The gases will contain capsaicin,  the substance that give hot peppers their heat. Getting a whiff of the fumes could be quite uncomfortable.

There are scads of other recipes out there that add tomatoes, spices, and god-knows-what to the basic recipe for the more adventurous. One of the problems with making hot sauce that is consistent in heat and flavor is that in any given season the heat of the peppers can vary significantly. Very hot, dry weather can make peppers hotter than seasons that are cooler. The variety of peppers used also can make a big difference. Cooking that many hot peppers and vinegar in the house can also really stink up the place and release capsaicin in the air, so it's best to do it outside. Cutting up and seeding hot peppers, even the milder varieties, can make your hands feel like their on fire, so I'd wear rubber gloves. 

So for anyone that wants to make their own, I say go for it. For me, I've found two commercial hot sauces that I use on a regular basis. The first one is a versatile sauce that was the original hot sauce used for Buffalo Hot Wings; Franks Original Red Hot sauce. This sauce has been around since 1896. It uses cayenne peppers and is just right for my palate. The original Buffalo Hot Wings are very easy to make:

Chicken wings

1 tablespoon vinegar

pinch of garlic salt

pinch of celery seed

Franks Original Red Hot Sauce

Deep fry wings until done and crispy. Drain wings. In a cast iron skillet, melt a stick of butter and add vinegar, celery seed and garlic salt. Put wings in butter and coat them with the butter, let cook for a few minutes. Remove wings from the skillet and put them in a large bowl. Add hot sauce, toss wings until evenly coated. Swerve with blue cheese dressing with carrot and celery sticks.  

When I want more heat, or I'm going to cook with hot sauce, I use Sriracha sauce, an oriental sauce. If you want more heat to your Buffalo Wings, this is a good sauce to substitute with. I like to use this sauce for stir fries.  The longer this sauce is heated, the more heat it will lose, so I add it towards the end of the cooking process. It gives a great flavor to stir fried chicken or shrimp.

There are more hot sauces out there than you can shake a stick at. Some are basic, some are complex. Some are too damned hot for my taste.  If you like hot and spicy, explore Chinese, Mexican, Indian and many other ethnic foods and you'll find hot dishes.

Parsley - Not Just A Garnish

Parsley has been known since the ancient Greeks, and before. It  was recommended by the father of medicine Hippocrates as a cure for many ailments.  Ancient Greeks used it in a wreath for crowning the winners of sporting events and hung it on tombs.  The name parsely comes from two greek words, petros and selinon which literally translates as rock celery, no doubt because this herb originally grew wild on the rocky coasts of the Mediterranean Sea.

It was used as a medicinal herb long before it was eaten.  It was used to control blood pressure,  a tonic to strengthen the bladder, was rubbed on mosquito bites to stop itching, and many other uses. There is evidence in medieval Europe of parsley being used as a food, and also being worn around the neck to absorb food odors and as a poison antidote.

There are two main varieties of leaf parsley; curly leaf and flat leaf. The flat leaf or Italian Parsley has a bit stronger flavor and is mostly used in cooking. The curly leaf is used in cooking and as a garnish.  Parsley has a fresh, earthy flavor and is good in rice and potato dishes, in salads, in soups and stews.  And of course, as a garnish on dishes that can be eaten as a breath freshener after the meal.

Which to use, fresh or dried parsley?  With many herbs,  using dried versus fresh is a matter of using less of the dried because of the concentration of flavor.  With parsley,  fresh flat leaf parsley has the most flavor and should be used whenever possible. Dried parsley is very mild.

Marjoram - More Subtle Than Oregano

Marjoram is an herb that is sometimes confused with oregano. The two herbs are both members of the mint family, but marjoram has a more subtle, sweet flavor. Marjoram is more flavorful when used dried than fresh, and should be used towards the end of preparing the dish, as too much heat will kill its flavor.

Ancient Greeks and Romans cultivated marjoram, and the herb was equated with happiness. The ancients believed that if marjoram grew over a grave that the one buried there would have a happy afterlife. Ancient Egyptians used the herb in embalming, and the herb is still associated with Egypt, for over 80 percent of all modern imported marjoram comes from there. It is an herb that is high in anti-oxidants and rich in Vitamins A and C.

It can be grown easily from seed, and should be planted in a sunny, fairly well drained area where the soil is not too rich. But marjoram tends to need more moisture than other herbs, so check it during very hot weather to make sure it is wet enough. It can also be grown as a potted plant. Springs of the herb should be harvested as the flower buds appear. Pick before it blooms for the best flavor. In milder climates it can be grown as a perennial, but in most areas it is an annual as it is very cold sensitive.

Marjoram is associated with many meat dishes around the world. It is used in Germany in the spice mixture used for sausages, as well as in France in bouquet garni and pickling solutions. Italian and Greek cuisines use the herb in meat dishes and in sauces. Marjoram also is used in body care products such as lotions, body soaps, skin cream, and even shaving gel.

Basil - The King Of Herbs

Basil is a very fragrant herb that is related to mint. It is thought to have originated in India, Asia and Africa and has been cultivated for over 5,000 years. It has a slight flavor of anise and is used in Italian, Greek, and Asian cuisine. Its name comes from the Greek word for king. There are over 60 varieties of basil including those with purple leafs, ruffled leaves, large or lettuce leafed basils and oriental types. Genovese basil is the type used for the popular pesto sauce of Italian cuisine. There are also lemon and cinnamon flavored basils. The flavor of basil can be easily lost by cooking it too much, so it is most often added towards the end of cooking.

Basil is a very healthful herb, as it provides the body protection from bacteria at a cellular level. It also has anti-inflammatory properties plus is rich in vitamins A and C, magnesium, calcium, potassium, and iron.

Basil is best used fresh. It is very easy to grow, and should be sown directly into the garden in a spot that gets full sun and is well-drained. The soil should not be too rich, as basil does very well in poor soils. It is very sensitive to cold, and much prefers a lot of heat. Harvest when it starts to bloom for the best flavor. It also does well as a potted plant.

Pesto sauce is the showcase recipe for this herb and is easily made:

2 cups Genovese or sweet basil leaves
1/3 cup pine nuts or walnuts
1/2 cup extra virgin olive oil
3 cloves garlic
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/2 cup grated Parmesan cheese (optional)

Place basil leaves, garlic and pine nuts in a food processor. Chop these ingredients by pulsing the processor until they are all roughly chopped. Remove contents from food processor and place in a bowl. Add olive oil and cheese, salt and pepper to taste. Mix thoroughly.

Pesto can be put over any freshly cooked pasta, a baked potato, a slice of pizza, even spread on a piece of toasted Italian or French bread.

Oregano - Herb of the Mediterranean

Oregano is an herb most thought of as an ingredient in many types of Italian food. Oregano has a wonderfully aromatic and warm smell when used in Italian dishes like pizza and it is a great compliment to any tomato-based pasta sauce. But it is actually an herb that is used in all types of Mediterranean cooking, and is an ingredient in Mexican cuisine. Mexican oregano is thought to be the strongest variety. Oregano is sometimes confused with marjoram. The two herbs are somewhat similar, but marjoram (also called sweet marjoram) is milder and has a slight sweet flavor.

Oregano originates from Northern Europe, and grows in many other areas of the world. Ancient Greeks and Romans treasured the herb not only for cooking. They considered it to represent joy and happiness and would present bunches of it to newlywed couples. The name oregano is derived from ancient Greek and means 'Joy of the mountain'. Oregano is also a very healthy herb, and is high in anti-oxidants and is a good anti-bacterial. It is a good source of dietary fiber, iron, manganese, calcium, and vitamins A and C.

Fresh oregano is preferred over dried as the flavor is more intense and complex. Whether it is used fresh or dried, oregano should be added towards the end of the cooking time of a dish, as too much heat can lessen its flavor. A few sprigs of fresh oregano can be put into a bottle of olive oil to flavor it. Like many herbs, oregano is easy to grow. Plant a few seeds in a spot that gets full sun and where the soil is well drained and not too rich. In areas of the U.S that have harsh winters, the plant can be grown as an annual, as a perennial in milder climates. It also does well as a potted plant. Pick fresh oregano from the plant just before flowers appear for the best flavor.

Whether used for Italian, Spanish, Mexican or Greek dishes, oregano is one of the great herbs that not only imparts good flavor and aroma, but also is very healthy.

Thyme - The Antiseptic Herb

Thyme is an herb that has been known about and used since ancient times. Egyptians used it as an ingredient for embalming, ancient Greeks would burn the herb for its aromatic properties. The spread of thyme through Europe is credited to the ancient Romans, as they used it as a room purifier and a flavoring for cheese and food.
Thyme was a symbol of bravery and courage in medieval times. Ladies would sew springs of the herb onto handkerchiefs that were given to knights. Oil of thyme has also been used medicinally in topical applications, mouthwash, and as an antiseptic. Thymol is the substance contained in the herb that makes it an antiseptic. Thymol is the active ingredient in Listerine mouthwash.

Thyme is an excellent antimicrobial herb. Studies have shown that thyme used in preserved food actually helps prevent spoilage, especially in foods that are not cooked, such as salads. Using fresh thyme in a salad can make the salad safer to eat.

Thyme originally is indigenous to Asia and the Mediterranean area, but is now grown around the world. Its strong scent and mild mint flavor gives a good accent to many recipes such as soups, stews, roasted meats and pasta sauce. It should be added to the recipe towards the end of cooking, as too much heat for an extended time can kill the flavor of it.

Thyme is easy to grow. Sow directly in a sunny, well-drained spot or in pots. Thyme is an herb that is good dried or fresh, and along with bay leaf and parsley it makes up the classic bouquet garni of French cooking.