MeechOLYda
Ingredients
Your favorite PNW lager beer
Clamato (or dig some clams and make your own)
Cascadia Thermal Sauce
Worcestershire sauce
Soy sauce
Juice of one lime
Tajin seasoning or salt for the rim
Instructions
Take about a tablespoon of Tajin or salt and sprinkle it on a small plate. Rub a slice of lime around the rim of the glass and then press the rim in the Tajin to salt the rim. Fill a third of the glass with Clamato juice. Add a generous amount of Cascadia Thermal Sauce, the lime juice, a splash each of Worcestershire and soy sauces. If you used Tajin to salt the rim, pour any excess from the plate into the glass. Fill the rest with ice cold beer. Garnish with a slice of lime and enjoy!
Ingredients
2 pounds rockfish fillets, cut into 2 inch pieces
1 cup milk
1 egg
1/4 cup all-purpose flour
1/4 cup cornmeal
2 teaspoons ground black pepper
2 teaspoons ground mustard
2 tablespoons Cajun seasoning
Several squirts of Cascadia Thermal Sauce
1/4 cup oil for frying, or as needed
Instructions
1. Soak the fish pieces in milk for at least 30 minutes.
2. In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
3. Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
4. Drain the fish on paper towels and serve with hot sauce or tartar sauce.
5. Serve with Fries or on a toasted hoagie rolls with tartar sauce, shredded lettuce or cabage, sliced tomato and pickles. And a cold beer.
Thermal Nachos
Ingredients
8 cups tortilla chips
4 cups cooked grouse breast - shredded
1 1/2 cups Thermal Wing Sauce
3 cups shredded cheddar cheese
4 ounces blue cheese crumbles
1 cup chopped celery
Instructions
1. Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
2. Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
3. Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.
Cupcake Surprise
Ingredients
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup tomato juice
1/4 cup plus 2 tablespoons vodka
2 tablespoons lemon juice
2 teaspoons Cascadia Thermal Sauce
2 teaspoons Worcestershire sauce
8 ounces (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon horseradish sauce
2 eggs
1 egg yolk
Cayenne Pepper Buttercream, recipe follows
Sprinkles or other favorite decorations, for topping
Cayenne Pepper Buttercream:
3 2/3 cups powdered sugar
8 ounces (2 sticks) unsalted butter, softened
1 teaspoon celery salt
2 tablespoons plus 2 teaspoons milk
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 teaspoon cayenne pepper
Directions
Preheat the oven to 350 degrees F. Line a regular cupcake or muffin pan with 12 cupcake liners.
Sift the flour, baking powder, salt, 1/4 teaspoon black pepper and cayenne pepper into a medium bowl. Set the bowl aside. In a small bowl, combine the tomato juice, 1/4 cup vodka, lemon juice, hot sauce and Worcestershire sauce. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, cream the butter with the granulated sugar and horseradish sauce, about 5 minutes. Scrape down the sides of the bowl, and then add 1 egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and add the flour and tomato juice mixtures, alternating between the two, beginning and ending with the flour. Mix until just combined. Scrape down the sides and mix for 30 seconds.
Fill the cupcake liners three-quarters full with batter and bake until baked through, 15 to 18 minutes.
In a small bowl, combine the remaining 2 tablespoons vodka and remaining 1/4 teaspoon black pepper. Use a pastry brush to brush the vodka mixture over the warm cupcakes. Cool the cupcakes completely, about 30 minutes.
Put the Cayenne Pepper Buttercream into a pastry bag and cut 1/2-inch off the tip. Frost the cupcakes once they are completely cool. Top with your favorite sprinkles or decoration.
Cayenne Pepper Buttercream: Sift the powdered sugar into a medium bowl. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and celery salt together, about 1 minute. Then add the powdered sugar and milk, alternating between the two. Beat until combined. Scrape the sides of the bowl. Add the lemon juice, vanilla and cayenne pepper. Mix until combined. Then beat the mixture on high until light and fluffy, 5 to 6 minutes.
1. Combine the hot sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.
Cascadia Thermal LLC, Olympia Washington.
Thermal Sauce, it's so hot right now.
Website Design, Lee Peterson, 2017