National Hot and Spicy Foods Day kicked off our week, and we’re looking to warm up January with some recipes that bring the heat. Fortunately, the South knows a bit about hot sauces—Texas Pete was born in North Carolina, after all! If you live to ignite your tastebuds or simply want to zip up your hors d'oeuvres spread, here's some inspiration to add a kick to your usual go-to snacks.
Line a baking sheet with parchment paper and place brie on baking sheet center. Top with rosemary sprigs and drizzle with AR's Hot Southern Honey.
Bake at 350 until brie is just melted, about 10 minutes. Remove from oven and garnish with fresh rosemary leaves or sprigs if desired.
Hummus
Make it spicy with Bootlikker Hot Sauce
Spice Level: 2 Ingredients
2 cloves garlic
1 15-ounce can chickpeas, drained
¼ cup olive oil
3 ounces Bootlikker Hot Sauce
2 tablespoons tahini
Pita bread, chips, sliced vegetables
for serving
Directions
1. Mince garlic in food processor on low speed, about 30 seconds. Add chickpeas and process until chopped. Slowly add olive oil, hot sauce, and tahini, and blend until smooth and creamy.
Lay all tortilla shells on the counter. Moving in an assembly-line fashion, spread a layer of Lillie’s Hab Mussy BBQ Sauce over the entirety of each tortilla shell. Layer each vegetable filling over sauce. Finish with the deli meats on top.
Tightly roll each tortilla, wrapping each in plastic wrap and refrigerating until firm, at least 1 hour and up to overnight. Using a sharp knife, slice rolls into ½-inch slices and serve.
Buffalo Cauliflower
Make it spicy with Flavors of Ernest Hemingway The Bull Hot Sauce
In a bowl, whisk flour, salt, pepper, and garlic powder with 1 cup water until creamy. Add the cauliflower and toss to coat.
On an aluminum baking sheet, place cauliflower and drizzle with olive oil to coat. Bake at 450 for 20 to 25 minutes, or until the cauliflower has browned a little. Remove from oven.
In a saucepan over medium heat, melt the butter. Remove from heat and stir in the Bull Hot Sauce and honey, whisking until smooth.
Brush the hot sauce over each cauliflower piece until all the mixture is used. Return cauliflower to over and bake until browned, about 10 minutes.
Serve warm with blue cheese or ranch dip if desired.
3/4 cup flour
