110 tabasco recipes

Southwestern eggs Benedict with Canadian bacon on toasted English muffins, topped with a creamy guacamole hollandaise made from mashed avocado, mayo, lime juice, and hot sauce.

Cajun shrimp pasta with linguine tossed in a slow-simmered tomato sauce spiked with cayenne, thyme, Worcestershire, and hot sauce, finished with Parmesan.

Oil-free Cajun red beans and rice in the McDougall style, with the holy trinity of onion, pepper, and scallion simmered in a spiced tomato broth and spooned over brown rice. A fast, low-fat, plant-based dinner.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Crispy coconut-breaded shrimp with curry and cayenne heat, double-dipped in honey egg wash, deep-fried golden, and served with a fresh pineapple-orange-jicama relish. Restaurant-quality appetizer at home.

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.

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.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

A crusty Cajun yeast bread loaded with three kinds of pepper: black, cayenne, and hot sauce. Polenta adds grit and crunch while garlic and parsley bring herby depth. Baked with steam like French bread.

Texas-style beanless chili with cubed pork loin and beef brisket braised in beer, tequila, and triple cumin, thickened with masa harina. Six pounds of meat, no beans, all heat.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.