Spicy Summer Delights
Blandness be gone! We think hot sauce adds a little spice to any dish, and a recent study from the NDP Group shows that the country concurs: 56% of U.S. households use the condiment. When you’re away from home, however, Thompson Hotels has you covered. At our hotels, creative chefs mix up their own batches of hot sauce for exciting summer recipes, both sweet and savory. Below, they offer their secrets for the condiment, an inspired marinade, and a zinger of a cocktail. Sample their goods, then return from vacation with some culinary tricks.
Chef Mark Caskanette, at the Thompson Diner at Thompson Toronto, reminds us that hot sauce isn’t just for an appetizer or main course. For dessert, he says, “drizzle a fruit-based hot sauce on ice cream or sprinkle chili flakes or powder on top.” Creamy and luscious—with a kick.
Chef Abisai Sanchez, Manta by Enrique Olvera, The Cape
Roasted Habanero Hot Sauce
1 ½ pounds roasted habanero chili
½ cup soy sauce
½ cup lime juice
½ cup sesame oil
Salt to taste
Clean the habanero chili and roast it directly over fire. Blend it with the rest of the ingredients and serve over grilled seafood with lime.
Chef Edder Cisneros, Cinco, Thompson Playa del Carmen
Black Habanero Sauce
Blend together. Make a charred habanero vinaigrette for salads or combine habanero with tamarind and honey for a marinade on ribs, salmon or chicken skewers. Enjoy!
Chef Derek Simcik, Scout PNW, Thompson Seattle
Scotch Bonnet Hot Sauce (for a touch of sweetness)
2 lbs diced, grilled pineapple
1 c apple cider vinegar
1/2 c pineapple juice
1 tbsp kosher salt
6 oz scotch bonnets, charred on a grill or in a broiler
1/3 c sugar
Bring all ingredients to a boil and simmer for about 35 minutes. Blend until smooth. Seal and refrigerate until ready for use.
Chef Mark Caskenette, Thompson Diner, Thompson Toronto
Sambal Oelek Bloody Mary
1.5 oz Grey Goose Vodka
Six dashes of Worcestershire
Three dashes of Hot Sauce
Rim Collins glass with kosher salt, fill glass with ice and add ingredients. Stir until mixed and garnish with salt and pepper, lemon wedge and celery stick.
Chef Nathan Duensing, Marsh House, Thompson Nashville
El Yucateco Habanero Marinade (for grilled mahi, shrimp, or summer vegetables)
1 c olive oil
2 limes, juiced
2 lemons, juiced
1 orange, juiced
2 oz green onion
2 oz basil
2 oz mint
3 oz cilantro
3 oz parsley
4 ears of garlic
3 T El Yucateco Habanero sauce (more if you would like it spicier)
4 T Salt
Place all ingredients in a blender and mix until completely pureed. Marinade spatchcock chicken, chicken breast or thighs, Mahi, shrimp or vegetables for several hours and then grill.