Tag Archives: hot sauce

After a fabulous night in Brooklyn with my good friend from a previous job, we were in dire need of a refreshing drink and a heavy brunch. Being that we were out the door by 10:00 a.m. on a Sunday, and that my friend lives four blocks from Pies ‘n’ Thighs, the next step was obvious.

She ordered a Michelada, and since I wasn’t in the mood for sake in my Bloody Mary, I got the same. Naturally, on my way back to Connecticut, I stopped for hot sauce, and my cocktail hour hasn’t been the same since.

Roadmap to success:

In a pint glass, place two ice cubes (enough to chill, but not too much to dilute). Add 3-4 dashes of Worcestershire sauce (not typical in a Michelada, but it adds that Bloody Mary element that I adore), anywhere from 3-8 dashes of your favorite hot sauce (I like it hot), and a good squeeze of lemon juice (lime juice is traditional, but I think the yellow citrus works better with the Worcestershire). Top with a light, inexpensive beer of your liking (I go for Narraganset), stir, and enjoy–with a straw (not optional).



Sardine spread. Even on their own, the words don’t sound appealing; together, they sound even worse. But I promise–really!–that it’s actually better than you think.

Mash these together: canned sardines, mayonnaise, capers, lemon juice, hot sauce, and S & P.

Serve on top of crackers or toast coated with a thin layer of mustard. Don’t yell at me if your kitchen stinks after making it.

If you go easy on the mayo, or even eliminate it all together, you’ll be left with a heart-healthy spread that will make you not only want to eat it in your underwear (alone, because it smells), but dance in your underwear when you’re finished.

Scrambled eggs were never something I wanted hanging around at brunch. I think I had them too often in college and they eventually grew to nauseate me (which is also the case with SoCo and raspberry-flavored vodka).

I recently learned the French technique to silky, soft scrambled eggs, and I’m gradually warming up to them again. Not to the point of eating them in my underwear, but close.

Heat a non-stick pan over low heat. Add the beaten eggs to the pan, along with a healthy glug of cream, milk or water. (Obviously, cream or milk will give you a richer flavor. I had neither in the apartment so I settled for water, which worked just fine. Happens to be a healthier option, as well.) Season with S & P and a generous dose of hot sauce. Cook over low heat, stirring constantly until the eggs just begin to thicken.

What’s next? Well, I guess you could eat ’em.