Thursday, February 3, 2011

It's Gonna Be a Hot Time in the Bowl Town Tonight

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.
 
   Well the countdown to the big game is underway. Can you believe it, football season will be over in just under a week? This means we are closer to spring, and further from winter. Not that I don't like winter, I just don't like digging my car out every time I turn around.

     For Super bowl, my family loves to eat hors d'oeuvre's during the game. I like to refer to these little treats as a "mobile feast", maximizing your viewing experience and your stomach's demands at the same time.

     Super bowl feasts almost always include pizza, because it qualifies in that "mobile" category. Funny, when I think of Super bowl, I almost always think of hot wings, and hot wings makes me think of TABASCO® Original Red. But TABASCO, really is much more than just a hot sauce, that you shake on your eggs. It enhances your recipes, bringing out the integrity of your dish.

    The recipe was born on Avery Island, Louisiana by Edmund McIlhenny in 1868. The diet of the South was known to be bland , and Edmund McIlhenny, being the foodie that he was, developed TABASCO to shake things up in the South. This was a shake that was heard around the world.

     In my opinion, it is the recipe of TABASCO® Original Red that makes the difference between so-so and OH WOW!!, it is made with reddest chili peppers, known as African Devil peppers, mixed with Avery Island's own salt, Avery Island is also home to a massive salt dome, where when mined provides the salt that TABASCO uses. The "mash" or the peppers and salt are allowed to ferment up to three years, then blended with a superior distilled vinegar, four months later after being stirred too many times to count, it is highly strained, bottled, labeled and shipped to over 160 countries.
     TABASCO® Original Red has a variety of uses and not just on pizza, although a buffalo chicken pizza, with a blue cheese enhanced white sauce, cheddar and mozzarella cheeses, sauteed green beans, caramelized onions and balsamic roasted red bell peppers would complete my day! Ugh~I could eat pizza everyday. I am in fact my own worst enemy! But, if I am not convincing enough, you should visit Pizza done TABASCO style!, or if your life is as hectic as mine, and you haven't planned the Super bowl noshings yet visit TABASCO game day menu ideas where the experts are continually improving Game Day food.


     My recipe is a Mexican Double Chocolate Cookie, which is not your average cookie. It is a Paige cookie, and if you know me, I can never seem to do anything small time. Alas I try, still I falter at slimming it down. I like my customers get more bang for their buck.
Mexican Double Chocolate Chip Cookies (not for the faint of heart)
8 ozs or 1 cup softened butter
1 1/2 cups granulated sugar
1 tablespoon pure vanilla extract
2 large eggs
6 cups cake flour
1/2 cup sifted cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon corn starch
1 tablespoon TABASCO Original Red
1 teaspoon ground cinnamon
3 cups chocolate chips
2 cups mini chocolate chips

In a bowl combine the dry ingredients, flour, baking soda, salt, cinnamon, cornstarch, cocoa powder whisk and set aside. In a standing mixer cream the sugar and butter, until well combined. Add the vanilla and TABASCO and mix, add eggs mix until eggs are combined. Add the dry ingredients and mix well, the dough will be dry. Add the chocolate chips, BUT only until combined. Any friction and or heat from the mixer on chocolate chips will cause the chocolate to melt. Mix and shut off is my rule. Scale to 6 1/2 ounces and bake in a 350F oven until golden brown. It is OK, if the center is slightly undone, that is what we want. Makes for an ultimate chewy, delicious cookie.

Football is, after all, a wonderful way to get rid of your aggressions without going to jail for it. ~Heywood Hale Brown









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1 comments:

Rachel Hoyt said...

I really enjoyed the bit of history you gave on the origins of Tabasco. :)

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