With the growing popularity of fiery foods, make sure you have some spicy options at your Fourth of July’ barbecue this year. Choose from a Buffalo-Style Potato Salad, Firecracker (& Spice) Friend Chicken—even Chocolate Sriracha Ice Cream for dessert. Try one of these recipes and let us know what you think on Facebook or Twitter!
Buffalo-Style Potato Salad Recipe
•1 lb. medium boiling potatoes, scrubbed and sliced about ¼-inch thick
• 1 small baking potato, peeled and sliced about ¼-inch thick
• ¼ cup cider vinegar
• 1 1/2 teaspoons salt
• 1/3 cup mayonnaise
• ¼ cup sour cream
• 2 ounces crumbled blue cheese
• 1 to 2 teaspoons Irazu Cayenne Volcanic Pepper Sauce
• ½ cup finely chopped celery
• Black pepper
• Celery leaves (for garnish)
1. In medium saucepan combine potatoes with just enough cold water to cover the potatoes by about 2 inches and bring water to a boil. Simmer potatoes for about 5 minutes, or until tender.
2. While potatoes are simmering, whisk vinegar and salt together in a large bowl until salt is dissolved.
3. Drain and immediately add potatoes to bowl with vinegar mixture. Toss potatoes well and let cool to room temperature (about half an hour).
4. Add mayonnaise, sour cream, blue cheese, hot sauce, chopped celery, and black pepper to taste to potatoes and toss again. (If potato salad seems dry, add the cooled water that you boiled the potatoes in and toss again.)
5. Transfer to serving bowl and garnish with celery leaves (if desired).
6. Serve and enjoy!
Firecracker (& Spice) Chicken Recipe
This take on fried chicken incorporates Original Juan’s Fire & Spice hot sauce to turn up the heat. You determine the heat level you want based on how long you marinate the chicken for.
• 8 chicken drumsticks
• 1/4 cup Original Juan Fire & Spice hot sauce
• 1/3 cup flour
• 2 tablespoons yellow cornmeal
• 1/2 teaspoon salt
• 3 cups vegetable oil for frying
1. Remove skin from chicken.
2. Put chicken and hot sauce in resealable plastic bag, making sure you cover the chicken with the sauce. Seal bag, and refrigerate for between 1 to 24 hours, depending on how spicy you want the chicken to get. Longer = spicier!
3. Heat oil in deep-fryer (or large skillet) to 350 degrees F.
4. Combine flour, cornmeal, and salt in another resealable plastic bag. Add marinated chicken, seal bag, and shake to coat.
5. Fry chicken (uncovered) for about 25 to 30 minutes, turning occasionally.
6. Serve and enjoy!
Chocolate Sriracha Ice Cream Recipe
I found this recipe at http://veganyackattack.com/2012/06/09/chocolate-sriracha-ice-cream/, but the only catch is that it requires an ice cream maker. There are other ways to make ice cream without an ice cream maker, but you’ll have to Google them. ;)
• 3 tablespsoons Cocoa Powder
• ½ teaspoon Ground Cinnamon
• 2 teaspoons Sriracha sauce
• 2½ tablespoons Maple Syrup
• 1 Can Full-Fat Coconut Milk
1. Place cocoa powder, cinnamon, Sriracha, and maple syrup into small bowl and whisk until clumpy.
2. Slowly add coconut milk to mixture, about 2 tablespoons at a time.
3. Put bowl into freezer for 25 minutes.
4. Once cool, pour into your ice cream maker and wait.