Best 5 Afterburner Recipes
Indulge in the culinary delight of "afterburner," a dish that ignites your taste buds with a burst of flavors. Whether you're a seasoned cook looking for a new challenge or a novice yearning to explore the world of cooking, this article will guide you through the journey of crafting the perfect "afterburner" dish. Discover a symphony of spices, tantalizing textures, and delectable ingredients that come together to create a dish that will leave you craving for more. Ignite your passion for cooking and let your creativity soar as you embark on this culinary adventure.
Let's cook with our recipes!
RON'S AFTERBURNER MEXICAN HOT SAUCE
Light up your life with the best hot sauce you'll ever taste. This sauce is simmilar to Pico Pica. I like it because it can be used on any food requiring a little nip to the tongue. I love Pico Pica but it's hard to find in the Midwest. Soooooo, after a lot of research, I decided to make my own tasty hot sauce. Try it. If you are a hot sauce lover, you'll like this one. There are two versions. The original, made with dried red chili peppers and the one for the brave at heart, made with Habanero's.
Provided by Chef Ronald R.
Categories Low Protein
Time 35m
Yield 3 -8 oz. bottles
Number Of Ingredients 11
Steps:
- Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
- If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.
AFTERBURNER #3
A drink not too sweet. In this drink, we can taste the vodka and triple sec. http://www.drinksmixer.com/drink754.html
Provided by Boomette
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour over ice in a cocktail glass. Stir.
- Fill with cranberry juice.
AFTERBURNER PETITE DILL PICKLES
These are sweet and then you get hit with heat! I posted these because I have many requests for the recipe. No canning needed! This is a very easy cheat recipe! A take off of Recipe #233463, using a lot less sugar! You are more then welcome to add more sugar. You can also use the same jar the pickles came in being you discard the juice it should fit.
Provided by Rita1652
Categories Vegetable
Time 10m
Yield 40 serving(s)
Number Of Ingredients 3
Steps:
- In a large colander drain and mix the pickles and jalapenos. Discard juice.
- In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
- Packing down as you add the rest of the layers.
- Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
- It will release juice. Now watch it disappear.
AFTERBURNER CHILI
I developed this recipe while I was in the U.S. Navy stationed at NAS Whidbey Island, attached to the World Famous VA-165 Boomers as an AQ. Although the A6-E Intruder did not have afterburners, I am sure you will think the name is appropriate after you have a bowlful. Afterburner Chili was created in response to my best friend's (Deli) challenge that an Iowa boy can't out chili a Texan. He stood corrected! After he went screaming to the sink. Ha! Ha! Ha! This, at least for me, is definitely a Winter dish. I now live in Florida and do not make it as often as it does not get cold enough for this chili. When my Canadian wife {Loon Lake, Sask.} and I were in college in Iowa she used it as study food.
Provided by Chef Mad Doc
Categories Beans
Time 2h15m
Yield 10-12 oz. bowls, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
- WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
- While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
- Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
- Now add the browned meats and stir to mix well.
- Add mushrooms, onions, smashed garlic and bay leaf then stir.
- *WARNING!* DO NOT use both types of Dave's Insanity sauce!
- Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
- Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
- After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
- The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
- Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
- Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
- Enjoy!
AFTERBURNER
Categories Shellfish Tailgating
Number Of Ingredients 6
Steps:
- Preparation Peel shrimp, and devein, if desired. Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan. Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around for things while you're cooking.
- Mise en place Cooking: Have all ingredients and equipment ready before starting. Mise en place helps you stay efficient and organized.
- Use fresh ingredients: Fresh ingredients will always taste better than pre-packaged or processed foods. If you can, try to buy your ingredients from local farmers' markets or grocery stores.
- Don't be afraid to experiment: Cooking is all about trial and error. Don't be afraid to try new things and experiment with different flavors. You might be surprised at what you create!
- Season your food: Salt and pepper are the two most important seasonings in cooking. Make sure you season your food well to bring out the flavor.
- Don't overcook your food: Overcooking can dry out and toughen your food. Cook your food until it is just done, but not overdone.
- Use a variety of cooking methods: Don't just stick to one cooking method. Try using different methods, such as roasting, baking, grilling, and sautéing, to create a variety of dishes.
- Plate your food attractively: The way you plate your food can make a big difference in how it tastes. Take the time to arrange your food on the plate in a visually appealing way.
Conclusion:
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