Tabasco recipe collection

Homemade Dijon mustard from scratch: dry mustard whisked into a wine-onion-garlic infusion, sweetened with honey and kicked with hot pepper sauce. The sharp, complex condiment that beats anything in a jar.

Cajun dirty rice with ground chicken gizzards, livers, and pork cooked in the holy trinity with Tabasco, cumin, and paprika. Authentic bayou flavor in every forkful.

Farm-style breakfast scramble with bacon, sliced potatoes browned in bacon grease, onions, green peppers, and eggs scrambled together with a splash of Tabasco. Hearty, stick-to-your-ribs comfort.

Crustless artichoke quiche with marinated artichoke hearts, sharp cheddar, scallions, and a touch of hot sauce. A make-ahead brunch bake that cuts into squares for easy serving.

Easy chicken Creole with cooked chicken in a tomato-paste sauce with onions, green pepper, garlic, and Tabasco. A 25-minute Louisiana-style weeknight dinner over rice.

A tasty low-fat dish that goes great with any meal you prepare this summer.

Smoky roasted eggplant spread with cumin, coriander, and fresh herbs. This low-fat appetizer dip is baked until silky smooth and packed with warm Middle Eastern spices.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

Elegant baked fish fillets topped with a spiced mayo of Creole mustard, hot sauce, Worcestershire, curry powder, and a Ritz cracker crust. Baked until flaky.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Hearty firehouse-style chili with hot Italian sausage and ground beef, red kidney beans, tomatoes, red wine, and honey. A bold, slightly sweet, slightly spicy crowd-feeding bowl.

Fire stew is a slow-cooked ham, lentil, and kidney bean stew with a full 14 ounces of hot sauce stirred in. A four-hour low simmer that's serious heat in every spoonful.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

Grilled Cornish game hens glazed with a fiery red pepper sauce made from roasted peppers, Dijon mustard, and three kinds of hot pepper. Four-alarm heat with a sweet roasted pepper backbone.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.