tabasco
Spicy Chicken Meatballs and Grilled Cheese Skewers
Spicy Dark Chocolate Mousse Recipe
I’m finishing off the week on a sweet (and spicy) note with this super easy chocolate mousse inspired by Hervé This. This is a French molecular chemist who came up with an innovative way of making chocolate mousse with just two ingredients: chocolate and water. Most people would agree that chocolate and water don’t mix and normally, they don’t. But when you add a bit of heavy whisking into the mixture, the molecules rearrange themselves and you end up with a super smooth mousse that actually sets into something luxuriously delicious.
Spicy Tuna Toast Recipe
I think I could live on tiny food. What is it about bite sized food that is just so. much. better. than regular size? Is it it’s inherent cuteness? The miniature-ness of it? Or is it the fact that it’s just so easy to pop into your mouth in the perfectly constructed bite? I’m all about the perfectly constructed bite. Once, in high school I made myself a plate of nachos that took over 30 minutes to assemble. I know, you’re thinking, how could spreading out some chips and topping them with cheese take 30 minutes? Well, I went all OCD and made sure that each one had the perfect amount of taco meat, jalapeños, green onions and cheese. When they came out of the oven I carefully topped each one with sour cream, guacamole and salsa.
Crispy Eggplant Recipe
Have you guys ever made your own breadcrumbs? I’m a huge fan of panko, so I usually just go ahead and keep a bunch in my pantry, but sometimes when I run out and can’t be bothered to go to the store, I’ll make up quick batches of breadcrumbs using whatever I have lying around. I’ve done it before with English muffins and here I’ve done it with brioche.
Spicy Savory French Toast Recipe
Ever since I made crispy salt and pepper french toast I’ve been on a savoury French toast kick. There’s just something that makes so much sense about bread and eggs being savoury. I always have a hard time deciding between sweet and savoury breakfasts, but these days I’m definitely leaning towards savoury.
