592 tabasco recipes

This fiery Cajun chicken pasta smothers spaghetti in a spicy triple-pepper tomato sauce loaded with butter-sautéed chicken. A bold Louisiana-style feast for heat lovers.

Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.

Cajun-style shrimp Newburg in a creamy white sauce with pimentos, Worcestershire, beef bouillon, dry mustard, and a kick of hot sauce. A rich, savory shrimp dinner with Southern flair.

Fried soft-shell crab sandwiches in a crispy Parmesan batter with lemon-thyme aioli, fresh arugula, and ripe tomatoes on crusty rolls.

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.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

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.

Twin cheese dip blends sharp cheddar and Roquefort with Coca-Cola, Worcestershire, and hot sauce. A retro whipped cheese spread that chills overnight for bold, tangy flavor.

Crab casserole with white sauce, separated eggs, and hot sauce, baked until puffed and golden. A souffle-style seafood dish with just six ingredients.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.

Italian pollo alla diavola or "devil's chicken" with butterflied bird marinated in chili-infused olive oil and lemon, then grilled hard over coals until charred. Classic Tuscan grilling.

Lime-bright black bean and corn relish with cilantro, red bell pepper, and a few dashes of hot sauce. Five-minute no-cook condiment that pairs with grilled fish, tacos, or chicken.

C cubed casserole: corn, cheddar, and green chiles baked into a molten, cheesy Southwestern side. Three ingredients and a punch of garlic, ready in an hour.