Angela Sommers has to be one of the hardest working girls on the Internet. Between appearing on MyFreeCams, running her own web site, numerous photo/video shoots, and the occasional kitten rescue, she never seems to rest. While working constantly, she also manages to find time to respond to her huge fan base.
Recently, all this hard work was rewarded when Angela was named the May 2012 Penthouse Pet & Cover Girl. Congratulations!!!
Last month my local produce store had a stock of Manzano peppers. This pepper is pretty uncommon and I only see it in Chicago a couple times a year. It’s not part of the habanero family, but it’s still got some heat. It’s also the only pepper I know of that has black seeds. Knowing I wouldn’t be able to get these peppers regularly, I thought they should be used for something special – what better way than to celebrate Angela’s cover? I went back to the kitchen and created my first ever commemorative sauce recipe – Angela’s Heating up the Summer.
It’s been quite a while since I’ve done anything new, but a couple ideas have been kicking around in my head.
Introducing Roxie Burned Down Autumn Lane.
Named for a couple more MFC girls, both redheads – RoxieRed and AutumnLane, so this has to be a red sauce. This sauce tentatively has the first 5 habanero rating and might be too hot to handle. Need to run it by the usual test subjects at the bar to see if anybody cries uncle.
Threw some red jalapenos, red melrose peppers & onion on the grill for a little charring and then added that to a ton of Ghost pepper. My Ghost pepper supply was almost gone, so I figured I might as well finish it – maybe not a good idea!
The little voice also told me her name was “El Rojo Diabla” – must be another redhead 🙂
Posting this new sauce slipped thru the cracks – oops…
The guys at Louisiana Pepper Exchange developed a new mash variety based on smoked habaneros. I’m not a fan of smoked jalapenos (chipotle), but I figured I’d give it it a shot. This is a very dark brown mash that overpowers the color of other ingredients, even in small quantities. This recipe is mango-based and came out very well. Some smokieness, but not as heavy as chipotle. This sauce is named for a couple of MFC girls – Serenity and Violet420, who are more than a little hot when they get together.
Thanks to the folks at Chile Plants in NJ, I just got a shipment of fresh peppers. If you’d like to try growing peppers, this is the place to go. They ship seedlings of 100s of different varieties.
Back row: 7-Pot, Grenada Seasoning, Red Savina, Front row: Rocotillo, Ghost (left to right)
Got in a shipment of bigger 12oz bottles for possible restaurant sales and also had to do a bunch of sample bottles for an dinner at Gale Street Inn after a golf outing for 40+ people.
New shipment from the pepper man came in and the Ghost is in the house. First order of business – come up with a new recipe using Ghost peppers. The result? “Angelina Dances wth Ghosts” (subtitled “Do you believe in things that go bump in the night?”). I went a little conservative with the Ghost mash not knowing how hot it would be really be. It’s hot, but my eyes weren’t watering so I guess we can go hotter (and come up with another name).
After that, I had a bunch of mangos that needed to get used before they went bad. Hmmm…what to do? Looked in the pantry and also saw that I had several bottles of mustard. Don’t know why, because I really don’t eat mustard unless it’s on a hot dog. Mangos and mustard?? A little crazy? Maybe, but add in some habs and few more ingredients and I think I have a new favorite. This one is called “Ella’s Got Mango Mustard Madness.” (subtitled “When it’s good it makes you twitch all over”).
Another new sauce!! My friend AedanRayne has a minor (ok, maybe not so minor) pain fetish, so I had to come up with something appropriately hot to punish her inner pain slut for being a bad girl. Thus Aedan’s Rayne of Terror was born, based on Sidney’s Cure, with a very healthy dose of Red Savina and mango mixed in. Definitely the hottest so far. In Aedan’s own words
My mouth is about to fall off after eating TRRBogie’s “Aedan’s Rayne of Terror” hot sauce! It’s extremely hot and oh-so delicious.
And for those of you looking for a new way to use hot sauce, Aedan recommends eating it on pickle spears.
The lousy weather last weekend rained out golf outings on both days, so I had the chance to make new batches of everything.
From left to right: Aedan’s Rayne of Terror (new), Angie’s Been a Naughty Girl, Flaming Peaches in Autum, Sidney’s Cure for Scarlet Fever, and Kitty’s Kult Gone Wilde.
We also did another combined sauce tasting at Rookies with most of mine and Dan’s Triiifecto line
I’ve never made a green sauce before, but since I had jalapeno and banana peppers, I figured I’d give it a shot. The weather was finally decent so I charred the banana peppers on the grill, mixed in the jalapenos, some green habanero, scallions, spanish onions and a few of the other usual ingredients. At first, I wasn’t sure about this one, but I took it to the bar for a tasting to see what the verdict was. We happened to have a basket of fries on the table, and I figured what the heck. I never really eat hot sauce on fries, but 3 baskets of fries and most of a bottle of sauce later, we decided that it was pretty damn good!
As a Bears fan, I’m of course naturally inclined to dislike everything about the Green Bay Packers, but this sauce is named for the only sexy Packer’s fan I know (now if she’d get rid of that Favre jersey..) It’s called “Angie’s Been A Naughty Girl”.
Pictures of the first two bottles.