#tabascorecommends

We all know that a good sports bar has three things:

1.       Beer on tap

2.      A television on the wall

3.      A menu that offers Chicken wings.

Rather than going out this weekend to support the home nations, why don’t you and your mates grab a couple of beers, put on the TV and let TABASCO®help you create the best Chicken wings you will ever had! We promise they will go down an absolute storm.

INGREDIENTS

·         12 chicken wings

·         Salt, to taste

·         Olive oil, as needed

·         4 tablespoons brown sugar

·         120 g  cup ketchup

·         1 bottle TABASCO®  Green Jalapeño Pepper Sauce 

·         1 teaspoon mustard powder

·         2 teaspoons Worcestershire sauce

·         1 teaspoon whole grain mustard

 PREPARATION

Spread wings out on a sheet tray and season well with salt. Set aside.

Preheat grill to medium-low heat. Brush grill with a little bit of olive oil to prevent sticking.

To prepare Jalapeño BBQ Sauce, combine brown sugar, ketchup, TABASCO® Green Sauce, mustard powder, Worcestershire and whole grain mustard in a saucepan. Bring to a simmer for about 10 minutes. Set aside.

Place chicken on grill, at least an inch apart. Grill each side until charred but not burnt, about 7-9 minutes each side. When fully cooked, brush each side of chicken with Jalapeño BBQ Sauce and remove from grill. Serve wings with remaining sauce.

Makes 4 servings.

INGREDIENTS

·         2 tablespoons olive oil

·         1 cup finely chopped onion

·         1 tablespoon minced garlic

·         120g  Dijon mustard

·         120g  cup lime juice

·         2 tablespoons TABASCO®  Green Jalapeño Pepper Sauce

·         1 tablespoon chili powder

·         1 dozen chicken wings

·         100g  sliced green onions

·          

PREPARATION

Heat olive oil to the smoking point in a heavy skillet or sauté pan over medium-high heat; add onion and cook until golden brown. Add garlic and cook 1 minute.

Stir in mustard, lime juice, TABASCO® Green Sauce, and chili powder and cook just until steamy, about 1 to 2 minutes. Immediately pour mixture over chicken wings and toss to coat well. Cover and refrigerate for 1 hour.

Remove wings from sauce and grill over medium-high heat long enough to flavour chicken and create grill marks, but don't cook completely. Place wings in a baking pan and spoon sauce over top. Bake in a 350°F oven for 15 to 20 minutes or until chicken is done. Sprinkle green onions over top and serve.

Why not try one of the more unusual brunches available? Brunch isn’t just about eggs and fizz you know (although they are both great too).

Bake and Salt fish

Why not try this Caribbean brunch? If you are not aware of it Saltfish is very much what it says on the tin, known to many different cultures under a variety of different names!

http://www.inner-gourmet.com/2010/12/bake-and-saltfish-classic-caribbean.html

 The Lockhart

A perfect Sunday Brunch spot, serving delicious American cuisine in their restaurant in London.  We recommend the shrimps and grits… with plenty of Tabasco- clearly! The muffaletta is also a very solid choice, delicious.

http://lockhartlondon.com/

 Vegatable Idlis

Why not try these colourful breakfast treats? Incredibly healthy and extremely tasty, they are a left-field breakfast that go down a STORM with adults and kids a like!

The PERFECT scrambled egg with Tabasco

3 large free range eggs

6 tbsp single cream

A little bit of butter

Grab yourself a little non-stick pan and heat your butter until it has fully melted! Best not to let is brown, it’ll make the eggs a funny colour. Now crack your eggs, whisky them with the single cream and add them to the pan. NOW. DON’T. TOUCH. THEM. For a whole. TWENTY SECONDS. You will have to resist all the urges to scramble, but we believe in you!

Put down the metal folk… You will need to find a wooden spoon. Take the spoon and fold the eggy mixture from the bottom of the pan. Do this every 5-10 seconds. Repeat until your eggs are nearly as done as you prefer them. Now remove from heat and wait 5 seconds. Salt, pepper and Tabasco. Serve over toast.

We’ve had a scout round the UK and come up with our definitive top picks for brunch!

Pedler - Peckham http://www.pedlerpeckhamrye.com/

The full breakfast is one of the best in London. Gin sausages, bone-marrow on toast and some awe-inspiring maple infused butter! Just to name a few show stopping ingredients on Pedler’s Brunch menu.  If you’re not feeling a full throttle breakfast swap for the asparagus, angry scrambled eggs, coriander gremolata and toast!

 Hemma – Edinburgh http://www.bodabar.com/hemma/

Hemma in Edinburgh is ran by Swedish entrepreneurs that own various establishments around the city. ‘Hemma’ is Swedish for ‘At Home’, which you will see from the warm interior.

Hemma will whip you up some magnificent breakfasts such as the hearty; Scottish haggis, pork sausage, smoked bacon, poached egg, spinach potatoes, flat mushroom and roasted vine tomato served with Manna House toast!

White Rabbit Tea House – Nottingham http://www.whiterabbitteahouse.com/

A FANTASTIC collection of teas (and for the sweet-toothed Bruncher amongst us, a delightful selection of freshly made cakes) and a scrambled egg on toast to die for, White Rabbit Tea House in Nottingham is a must visit!

 Mange Tout – Brighton

http://www.mangetoutbrighton.co.uk/

Situated in the bustling Laines of Brighton, Mange Tout offers you Eggs Florentine, full English (amongst others) and a host of other French inspired brunchy treats. You can even grab a table outdoors to enjoy those summer afternoons!

We recommend the Mange Tout full breakfast, the vegetarian option. You receive seared haloumi cheese, roasted mushrooms, wilted spinach, tomato compote and two eggs any way served on a tartine! Delightful!

Jam Jar – Jesmond

https://www.jamjarjesmond.co.uk/

Jam Jar is a fantastic brunch venue. It’s rustic ambience compliments the en pointe brunch offering. We’d recommend the salmon avocado and eggs or even, if you’re feeling brave, the ‘Full On Jesmond’…

Being in Blighty, it would almost be a crime not to mention the fabulous Instagram of @ClerkenwellboyEC1! Whether it’s mouth-watering bacon and egg sarnies at Wilderness festival or decadent breakfasts at The Hawksmoor, you’ll ask yourself what you salivated over before you followed him!

An ABSOLUTE must if looking for dining inspiration in the big smoke. Or, if you’re feeling adventurous you could use some of his foody finds as at home inspiration too!

Needing some brunch time inspiration? Look no further! Head on over to Vikalinka.com, where blogger Julia has a whole collection of tasty looking recipes, influenced by her roots in Canada and Russia. 

Julia now lives in London with her family, so often cooks up treats that remind her of the countries she loved!  We think Vikalinka would be an awesome place to start your Canadian brunch experiments. Maple syrup peanut butter? Bagels? We don’t think anything can get much better than that!

Is there anything more Canadian than maple syrup? Probably not. We bet you never thought of mixing it with Tabasco though!  As part of our stop off in Canada on our #TabascoWorldTour, here are three recipes that combine Tabasco and maple syrup to create something magical. Whip them up at home to create a taste of Canada next time you brunch!

 1.       Bourbon Bacon Jam

http://savorysweetlife.com/2014/10/bourbon-bacon-jam-recipe/

2.       Brioche French Toast with Hot Maple Syrup

http://www.barefeetinthekitchen.com/2014/06/brioche-french-toast-with-hot-maple-syrup-recipe.html#more

 3.       Spicy Maple Baked Beans

http://www.food.com/recipe/spicy-maple-baked-beans-215322

As part the American leg of our Tabasco world tour, we have picked out a tasty recipe for you guys to try out at home when you fancy a bit of American style brunch. When most people think of a classic American breakfast, they typically come up with something along the lines of waffles, with crispy bacon and maple syrup. But not here on the Tabasco world tour – we’ve found you something a little different to try!

Grits are a typical breakfast staple of Southern America, often used a base for other ingredients. They are typically made with ground corn, and cooked with a delicious concoction of butter and cream, making a mouth-watering side dish to any brunch. You can use them as an accompaniment to anything from avocado to bacon or poached eggs. They love them so much in the South, they sometimes have them for lunch and dinner as well. If you can’t get hold of grits, fine cornmeal or polenta works just as well and is basically the same thing!

Photo credit: http://www.food.com/recipe/quick-soft-sexy-grits-133161

Quick Grits with Tabasco

Ingredients:

Makes 6 servings

6 cups chicken stock

2 cups double cream

4 tablespoons unsalted butter

2 large garlic cloves, crushed

2 cups grits or polenta or fine cornmeal

Tabasco sauce

Salt

Pepper

In a large saucepan, combine the stock, cream, butter and garlic. Add 2 teaspoons of salt and 1/4 teaspoon of pepper and bring to a boil. Slowly whisk in the grits or whatever you are replacing them with,  and cook over low heat. Whisk often, until the mixture is thick and completely smooth. This should take about 10 minutes. When smooth, season with salt, pepper and Tabasco and serve with the brunch accompaniment of your choice – check out some of the pictures for inspiration!

If you can’t quite manage to get through six servings of that buttery deliciousness, have no fear! We have also found an amazing way to use your leftover grits the next day, with an unusual addition of Tabasco Cream. Sunday brunch anyone?

Fried Grits with Tabasco Cream

Tabasco cream Ingredients:

¼ cup sour cream

¼ cup mayonnaise

1 teaspoon sugar

1/2 teaspoon lime juice

½ teaspoon onion powder

Tabasco sauce, to taste

Take your left over grits and form them into patties, ensuring they are tightly packed with no air pockets, and stick them in the fridge for several hours or overnight. When you are ready to cook, fry them up in a little butter or oil and then top them with the Tabasco cream. To make the cream, simply combine all ingredients in a bowl and stir until smooth.