RE: [CH] Re: Bufalo Chipotle (was Sauce bottles)
Garry Howard (garry@netrelief.com)
Sun, 20 Dec 1998 16:55:12 -0500
I found a bottle of Buffalo brand Jalapeno Hot Sauce last week but I haven't
opened it yet. I haven't been able to find the Chipotle sauce in the
supermarkets here.
Garry Howard - Cambridge, MA
garry@netrelief.com
Garry's Home Cooking
http://cooking.netrelief.com
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of John Benz
> Fentner, Jr.
> Sent: Sunday, December 20, 1998 1:32 PM
> Cc: chile-heads@globalgarden.com
> Subject: [CH] Re: Bufalo Chipotle (was Sauce bottles)
>
>
> Rain wrote:
> >
> > -> On another note, anyone ever tried Bufalo (this is how it's actually
> > -> spelled) Chipotle Sauce? I just picked up a jar for $1.19 in
> my local mex
> > -> store and it's pretty darned good. Not hot, although the
> bottle says VERY
> > -> HOT, but has that great smoky chipotle flavor. Now I just
> need to figure out
> > -> what to do with it. Any suggestions?
> > x
> > Try it sparingly in macaroni and cheese, on fish sandwiches mixed with
> > the tartar sauce or in tuna casserole, or lavishly on burgers and
> > fries. It's marvelous. Also try it on cantaloupe.
>
> I use that stuff by the ton (bought a case from Curt & Susie
> and it's almost gone). It has a very strong flavor so use it
> sparingly:
>
> Anything with beef: it looks sorta like A-1 Sauce but it
> don't taste like it. Use as a spread or dip with burgers,
> beef ribs, roast beef, or steak ('specially that cheap chuck
> steak that isn't good for anything else).
>
> Add it to gravies, soups, stews, chili etc. It's sorta like
> garlic in the sense that it adds lots of body and flavor
> without becoming the primary ingredient. We've used it in
> beef, pork and lamb gravies and it improved all of them.
>
> Does wonders for mushrooms. Saute' a pound in butter and add
> a teaspoon of sauce when they are done. Or mix the sauce
> half & half with melted butter and use it as a baste for
> mushrooms, shrimp and/or steak chunks grilled on a skewer.
>
> Oh yeah...next time you make bread or dinner rolls, add a
> little to the dough. My wife made dinner rolls for
> Thanksgiving, one batch with and one without. The ones with
> the sauce were a hit with the starving relatives but none of
> 'em could figure out why. :)
>
> JB
> --
> *********************************
> John Benz Fentner, Jr.
> Unionville, Connecticut, USA
> http://www.geocities.com/~jbenz/
> "Lex Non Favet Delicatorum Votis"
> *********************************
>