Chun Claire - Cooking with Franks redhot cayenne pepper sauce: 50 delicious recipes that bring the heat

Text Copyright 2014 Rachel Rappaport 2014 Judi Swinks Photography. Design and concept copyright 2014 Ulysses Press and its licensors. All rights reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the Internet) will be prosecuted to the fullest extent of the law. Published by Ulysses Press P.O. Box 3440 Berkeley, CA 94703 www.ulyssespress.com ISBN: 978-1-61243-377-6 Library of Congress Catalog Number 2014932297 10 9 8 7 6 5 4 3 2 1 Acquisitions editor: Katherine Furman Managing editor: Claire Chun Project editor: Alice Riegert Editor: Beverly McGuire Proofreader: Elyce Berrigan-Dunlop Front cover design: what!design @ whatweb.com Interior design and layout: what!design @ whatweb.com Cover photographs: bottle of hot sauce Jim Lynch, shrimp Dream79/shutterstock.com, buffalo chicken wings cappi thompson/shutterstock.com; chile pepper icon vip2807/shutterstock.com Interior photographs: JudiSwinksPhotography.com Food stylist: Anna Hartman-Kenzler Index: Sayre Van Young Distributed by Publishers Group West FRANKS and REDHOT are registered trademarks of The Frenchs Food Company LLC and are used here for informational purposes only.

This book is independently authored and published and is not sponsored or endorsed by, or affiliated in any way with, the manufacturer of Franks RedHot sauce or any other trademarked brands or products mentioned and/or pictured. All trademarks that appear in this book belong to their respective owners and are used here for informational purposes only. The author and publisher encourage readers to patronize the quality brands and products mentioned in this book. For Mattwith Love and Hot Sauce.ContentsAre you a Franks RedHot lover? If so, you are not alone! People have been loving Franks RedHot Original Cayenne Pepper Sauce since 1920, when the first bottles of cayenne pepper sauce rolled out of the factory. Franks RedHot Original Cayenne Pepper Sauce made history when it was used at the Anchor Bar in Buffalo, New York, in 1964 to make the very first batch of Buffalo hot wings.Now Franks RedHot Original Cayenne Pepper Sauce is more popular than ever, thanks in no small part to its special recipe, based on the one first made in 1918 by pepper farmer Adam Estilette and partner Jacob Frank, which emphasizes flavor and not just heat.This cookbook will be your guide to going beyond using Franks RedHot Original Cayenne Pepper Sauce simply as a delicious topping. Wow your friends with (page 75).

Get ready to use hot sauce in ways you never thought possible.Kitchen StaplesHalf the battle of cooking is being prepared. If your pantry is well stocked, you should be able to make virtually any recipe in this book with little effort. Just add fresh ingredients!Food ItemsOf course, you need to be well stocked with:Franks RedHot Original Cayenne Pepper SauceFranks RedHot THICK Cayenne Pepper SauceFranks RedHot Chile N Lime SauceFranks RedHot Sweet Chili SauceFranks RedHot Kickin BBQ SauceFranks RedHot Buffalo Wings SauceFranks RedHot Hot Buffalo Wings SauceFranks RedHot Hot Ketchup Style SauceAll of Franks RedHot sauces are available in most supermarkets. If you are having difficulty locating a variety locally, try searching online. Many online stores carry the full range of Franks products.

All-purpose flour, rolled oats, baking powder, and baking soda are all essential ingredients for baking. On the sweet side, an assortment of sugar, including light and dark brown sugar, demerara sugar, confectioners sugar, and granulated sugar is essential. Honey and agave nectar are also helpful to have on hand when a touch of sweetness is desired.