XXX - Means Hot HOt HOT SAUCE!

Before we even start discussing the difference between hot and HOT!, what is it exactly that makes the pepper hot, and gives the sauce its fire. Peppers are
fruits of the Capsicum genus which contain (naturally) capsaicin. Capsaicin is a chemical compound which stimulates thermoreceptor nerve endings in the skin, especially the mucus membranes, which your brain interprets as 'heat'.

The "hotness" of a chili pepper is measured using the Scoville scale, named after its creator, chemist Wilbur Scoville. Scoville's original method for testing hotness was called the Scoville Organoleptic Test, which he developed in 1912. As originally devised, a solution of the pepper extract is diluted in sugar water until the "heat" is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. The number of Scoville Heat Units (SHU) indicates the amount of capsaicin present. Thus a sweet pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable even undiluted. Conversely, the hottest chiles, such as habaneros, have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable.

The greatest weakness of the Scoville Organoleptic Test is its variation. Its reliance on human subjectivity, and the natural variation in heat from pepper to pepper, make the scale a subjective/comparative guide.

Spice heat is now usually measured by a method using high performance liquid chromatography (HPLC). This identifies and measures the quantity of heat-producing chemicals which are then used in a mathematical formula (each compound is weighted according to its relative capacity to produce a sensation of heat). This method yields results, not in Scoville units, but in ASTA pungency units. A measurement of one part capsaicin per million corresponds to about 15 Scoville units. This conversion is approximate, and tends it give results about 20-40% lower than the Scoville Organoleptic Test.

Today, many hot sauces use their Scoville rating as a selling feature.

Photo by Trellina

As much as I love hot sauces and spicy foods in general, I also love flavors. It wasn't until a trip to a large regional craft fair, that I discovered the two could coexist - as a flavored hot sauce.

While my wife was browsing the quilts and hand made wreaths, my eye was caught by a vendor selling (and providing samples of) dips and sauces. As I worked my way towards the end of the table, I was staring at a small display of hot sauces that just didn't look right. There in front of me were several bottles of Captain Mowatt's hot sauces, flavored with blueberries, coconut, peach, pineapple, and other uncharacteristic ingredients.

Something inside me said this couldn't be right. How could you possibly have a suitably fiery hot sauce, and still taste blueberries? Having recently visited Acadia National Park in Maine, and knowing how great fresh blueberries tasted, I was more than intrigued when told that you could absolutely taste the berries, and that I was more than welcome to try some. Not being one to turn down a free sample of hot sauce, I figured why not. As expected, I quickly felt a bead of sweat break on my forehead (always a good sign) so I knew there was enough heat, and then the unexpected happened, a definite blueberry finish. The surprised look on my face, and the smile on the vendor's, told me that I had just entered a new world of hot sauces.

When I found my wife, now looking at some very beautiful hand blown glass bowls, she was shocked to see that I had actually bought something. As soon as I showed her the bottle, she coulndn't believe that out of all the vendors, I found the one selling hot sauces. To this day, she's glad I did, because the blueberry is still her favorite.

Walt Disney World in Orlando is the last (but happiest) place on Earth I expected to find hot peppers. Not just hot, but the HOTTEST.

In Epcot (the Experimental Prototype City of Tomorrow), at the Land Pavillion, and after getting our Fast Pass for Saorin', we took a ride on Living with the Land. An informative journey through rain forests, the African desert, and the American plains. It also provides a look at the future of agriculture with such innovations as hydroponics, aquaculture, desert farming, and fish farming. As we passed into the fruits and vegatables section, there it was on the right hand side, The King of the Scoville Scale, the Naga Jolokia, a ghost no more.

Although I'd been on the ride several times in the last few years, this was the first time I'd noticed the beautiful bush with it's bright red, ripe jewels. This was most likely due to the fact that my kids are now old enuogh to enjoy the ride without needing constant explainations about what everything is, so I could actually look around for myself. Regardless, there it was, and I was so stunned, I couldn't get my camera out in time to get a photo.

So the next time you're in Disney World and need a hot pepper fix, this visual tease is better than nothing. Of course you can always head over to Boma at the Animal Kingdom Lodge and try their Hot Pepper Chicken soup. It doesn't have that much heat, but it sure is tasty!

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Molten Mushrooms

Ingredients

3 Tbsp Olive oil
1.5-2 lbs Whole White Mushrooms, coarsely chopped
1 med yellow onion, finely chopped
Dash of Salt
~1 tsp Pepper
~1 Tbsp Red Pepper Flakes
1/2C Tomato Sauce
~4 oz (or more) of Favorite Hot Sauce - to taste

Tortilla Chips or Plain Crackers to serve

Preheat a large skillet over med-high heat. Add Olive oil and turn skillet to coat entire bottom. Add chopped mushrooms, onion, salt and pepper. Toss to coat.

Allow mixture to saute ~15 - 20 min (stirring occassionally) until all liquid from mushrooms evaporates and mushrooms and onions start to brown slightly.

Add tomato sauce (be careful since it will tend to splatter once it hits the hot pan). Mix to coat. Add hot sauce (I'm currently using Ring of Fire). Mix thoroughly with wooden spoon. Remove from heat, scoop into serving bowl.

Serve either warm or cool - with tortilla chips or crackers.

Also makes a great topping for hot dogs and hamburgers.

Leftovers (if there are any) can be refrigerated and either reheated, or served cold.

NOTE: Mixture should have a chili-like consistency before removing from pan. If too 'soupy' continue to heat until some of the liquid evaporates. If you're adding more Hot Sauce to increase the heat, cut back on the tomato sauce slightly.

This has been my most requested Holiday dish since I first made it 3 years ago. The naturally Eathy flavor of mushrooms makes them a natural accompaniement for any type of main course, especially Turkey, Rib Roasts, Pork Loin, and Lasagna. Additionally, depending on the size of the mushrooms used, these can also be served as an appetizer. This was originally adapted from a basic stuffed mushroom recipe, but the stuffing was replaced with the Mushroom Magma appetizer described above. The preparation is very straight forward and can be made uo to 2 days ahead of time.

Fiery Fungus

Ingredients

Same as Mushroom Magma, plus,

1lb Additional Whole White mushrooms (2.5 - 3 lbs total)
6oz Crumbled Blue Cheese (Maytag Blue, Gorgonzola, or Stilton depending on your taste - I use Gorgonzola)

Prepare Mushroom Magma as described above EXCEPT

Reserve 30 - 36 mushroom caps (stems removed) and set aside. Use larger caps for side dish, smaller caps if to be served as an appetizer.

Once Mushroom Magma has been completed, allow to cool ~15 minutes.

Preheat oven to 400F.

Using a teaspoon, tightly pack and slightly mound Magma into the mushroom caps and place on a non-stick baking sheet, You will need two baking sheets to fit all of the mushroom caps (regardless of size used) since you will not want them too close together. Better circulation will allow more even cooking.

After all caps are stuffed, gently push a small chuck of Blue Cheese onto the top of each mound of stuffing.

Bake ~15 min and serve warm.

If making ahead, bake only 10 minutes, remove from oven and allow to cool completey. Place a double layer of paper towels onto a third baking sheet or large casserole dish, and transfer all mushrooms (the towels will absorb any residual moisture that may turn the caps mushy). Tightly wrap the baking sheet with plastic wrap and refrigerate. To warm, transfer mushrooms to a single baking sheet and place into a 300F oven for 30 minutes. For side dishes, this is best done after the main course (if beef or poultry) has been removed from the oven and is resting prior to being served.

As with all spicy dishes, the level of heat can be adjusted to suit your own preferences, but always be sure to make plenty for eVeryone to enjoy.

As previously discussed, that 'burning' sensation in your mouth is the result of the chemical caspacai stimulating specific nerves in your mouth. The Scoville Chart also shows that there are different typses of caspaicin(s) which because of their structure, stimuate the nerves in different areas of the mouth. All of this depends on which particular capsaicin(s) is in the type of pepper being eaten. Responses can be immediate, delayed or prolonged and affect the lips, middle of the tongue, the throat, and/or the back of the mouth.

What is best to "quench the burn" in your mouth?

A common misconception is that water will 'douse the fire'. Water, however, only provides an immediate, and very brief, relief because it flushes away the free capsaicins. Unfortunately, it leaves behind those that are already 'attached' on to your thermoreceptors. Almost immediately, the hot sensation can actually feel more intense because the water has also rinsed away any other foodstuffs that had been diluting the effects of the capsaicins.

Starchy foods, such as breads, mechanically remove some of the capsaicins so they can help to reduce the pungency. Also the mechanical stimulation of the mouth by chewing food will partially mask the pain sensation.

The most effective way to relieve the burning sensation it causes are dairy products, such as milk. A protein called casein occurs in dairy products which binds to the active agent in chilies, capsaicin, effectively making it less available to "burn" the mouth.

Think about some of the hottest ethnic dishes, and you will notice that most are served with sour cream, yogurt or other dairy product. During the meal, a few bites of the spicy hot food would be followed by a 'dose' of the cleansing dairy product. That way, the heat can be enjoyed and the other flavors within the food can also be enjoyed.

I love soup, especially on cold winter days. The recipe for this spicy soup, whose name literally translates to "pepper water", I came across in one of those small recipe books you see in the supermarket checkout lines (and you can find online here). Since the curry powder gives the broth an unusual flavor (if you've never had it before), i recommend trying the recipe as is. Then, if you feel it still needs a little extra heat, stir in some of your favorite hot sauce, to taste. Then warm your body from the inside out.

Mulligatawny Soup

Ingredients

Nonstick cooking spray
2 C finely chopped carrots
2 Ribs celery, thinly sliced
1 C chopped green bell pepper
1/2 C finely chopped onion
3 cloves garlic, minced
1/4 C All purpose flour
1 - 2 tsp curry powder
1/4 tsp nutmeg
3 C defatted, low sodium chicken broth
1 C 2% milk
1 lb boneless skinless chicken breast, cooked & cut into 1/2 inch pieces
1 C chopped seeded tomato
1 medium apple, peeled, cored an dsliced
1/4 C uncooked converted rice
1/2 tsp salt
1/2 tsp black pepper
Favorite Hot Sauce - to taste

1. Spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add carrots, bell pepper, celery, onion and garlic; cook and stir 5 minutes. Sprinkle with flour, curry powder and nutmeg; cook and stir 1 to 2 minutes.

2. Add chicken broth, chicken, milk, tomato, apple, rice, salt and black pepper; heat to a boil. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender.

3. Taste and adjust to taste with your favorite hot sauce

Nothing says summer like grilling burgers on the barbecue, and Bobby Flay knows a thing or two about grilling. This great recipe takes the classic Buffalo Chicken wing combination of hot sauce and blue cheese and brings it to the humble hamburger. So fire up the grill and grab your favorite hot sauce for some tasty summer treats.

1 1/2 lbs ground chuck or turkey
Salt & Pepper
Canola Oil
1/2 Cup of your favorite Hot Sauce
4 buns
2 oz Blue Cheese, crumbled

1. Divide meat into 4 equal 6oz portions and form into a 3/4 inch thick burger. Make a depression in the center of each with your thumb. Season both sides with salt and pepper then brush with oil and grill until golden brown and slightly charred (3 -4 min for beef, 5 min for turkey). Flip burgers and cook until slightly charred on 2nd side (if using turkey, remove from grill and cover with foil for 5 - 10 minutes to make sure turkey will cook throughout).
2. Brush burgers on both sides with hot sauce. Place on bun bottom and fill depression with blue cheese. For more kick, pour hot sauce over the blue cheese, then cover with tops and serve immediately.

Image by T Fadek

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