Hot Sauce Love

The Egg Plant Hot Garlic is the most unique barbecue product on the market, with unmatched flexibility and capabilities that surpass all other conventional cookers combined. It is a smoker, a grill and an oven and you can cook literally any food on it year around, from appetizers to entrees to desserts.

Here are some of the benefits of the Big Green Egg:

* Fast lighting ready to cook in 10 minutes with no lighter fluid

* Ceramic walls retain heat with accurate temperature control and no hot spots

* Fuel efficient so there is no need to add more charcoal while cooking; unburned charcoal can be reused

* Constant tending not required; with enclosed cooking there are no grease flare-ups

* Withstands temperature extremes from below 0° to 1800°F

* Can be used year around, even in freezing temperatures and rain

* Surface stays cooler and is safer around children than metal grills

* Weatherproof ceramics won’t rust

* Handsome, decorative and unique design

* Produces the juiciest, most succulent food you’ll ever taste

Hot Garlic Parm Chicken Wings Recipe:

Ingredients

1. 2 bags frozen chicken wings

2. Garlic pepper

3. Season salt

4. Accent seasoning

5. 2 sticks butter

6. Minced garlic in olive oil (fresh if you have the time)

7. Fresh, shredded parmesan cheese

8. Red hot

Directions

1. Thaw chicken wings in refrigerator when ready to use.

2. Cover kitchen counter well with foil for protection.

3. Season wings with garlic pepper, season salt and accent. I season one side very heavily and leave the other side alone.

4. Deep fry in batches until done, chicken will float and be golden brown when ready.

5. Meanwhile, melt butter and add garlic. Allow the garlic flavor to infuse the butter by cooking slowly for about 10 minutes.

6. Add the parm cheese and also allow it to slowly cook, another 10 minutes.

7. This is where the hot comes in. Add the red hot according to your taste. Allow to heat thoroughly until all the wings are cooked.

8. Pour on wings and toss or serve sauce on the side.

9. This sauce is all done by taste, no measuring. You need to figure out how you like it. I also add cayenne or white pepper to spice it up, depending on our mood.

This site will introduce you to our Extraordinary products and the benefits they provide for enthusiastic outdoor chefs, whether novice or master barbecue. You can learn about our five size options to select the EGG that is ideal for you, review all of the accessories that are available, and locate the dealers nearest to you so that you can have a firsthand look. For more details http://www.indomunch.com

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I have a recipe called “Crab and cream cheese enchaladas”. I have made the recipe before just as directed, and enjoyed it. I want to make this recipe again, but I recently moved and I’m not sure of a store that would carry the packaged lump crab meat (shred) or a can of green chili sauce. What would make an appropriate substitute for these ingrediants?
The recipe is as follows:
1-2 small packages of lump crab meat (shred)
1 8 ounce package cream cheese
1 small sour cream
1 cup shredded cheese (cheddar/jack)
1 cup cottage cheese
1 teaspoon paprika
1 tablespoon tabasco
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 can green chile sauce
1 jar or package chicken gravy
package flour tortillas
jalapenos minced (optional)
green onions choppen to taste
Directions:
Preheat oven to 325 degrees.
Mix together cream cheese, sour cream, and cottage cheese.
Then add paprika, tabasco, garlic powder, salt, and pepper.
Mix well.
Add shredded cheese, ………..
(reserving some cheese to be sprinkled on top of enchaladas), jalapenos (optional), and shredded crab meat.
Mix together.
Spoon mixture into flour tortillas.
Pour green chili sauce in bottom of pan.
Place rolled enchaladas on top.
Put chicken gravy on top of enchaladas.
Top with shredded cheese.
Bake for 30 minutes.

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