Hot Sauce

LEMASTERS, Pa. - Diana Rotz's dad likes to put her hot sauce on his spaghetti, to give it a little zip. Mike Coons likes to barbecue with her hot sauce and her sweet hot sauce. And Diana? She doesn't eat hot stuff. The creator of the recently bottled Dino's Revenge prefers to stay on the giving end of the hot sauce. Despite the hot sauce's name - Dino is Diana Rotz - she says she isn't seeking revenge against anyone. Her nickname came from her older sister, Lori, who started calling Diana Dino when they were children.

Hollandaise, the traditional sauce made with eggs, is the most difficult sauce for me. Not for the reason you think, but one of taste, because I do not like eggs. I can cook them, add them as ingredients to recipes, hard boil them or throw them at someone who drives me crazy, but I will not eat them.   I think it goes back to a day in my childhood when my mother made them for me and I got really sick.   The first key to a good sauce is starting with quality butter because it's made by an emulsion of melted or clarified butter, and acid such as lemon juice or vinegar with partially cooked eggs.

I love fresh fish, and I also love the creaminess of a freshly cut avocado. So to blend those two ingredients together I am going to present a fish burrito that can be served in either a flour tortilla or red lettuce leaf. I like to serve them with a side of fresh pico de gallo and my favorite hot sauce - either Cholula brand or Sriracha brand; both have a wonderful bite and flavor profile and bring out the texture of the avocado.  Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Red Zone Dipping Sauce 3/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon shallots 2 tablespoons paprika 2 teaspoons hot sauce, or to taste 2 6-ounce packages light garlic and spices cheese In a small bowl, whisk together olive oil, vinegar, shallots, paprika and hot sauce. In a separate bowl, soften cheese with spoon and gradually whisk in vinaigrette mixture. Thin with a little milk, if necessary, to obtain desired dipping consistency.

The temperatures have been rising, so when you get out the outdoor grill, this By the Bay Oyster Stew is a great recipe to make. You make this stew on a side burner as a special accompaniment to your main grilled entree. Be sure to get fresh, quality oysters, and make sure they are cleaned before starting to make this stew. Try not to tear up the meat if you are shucking them yourself. — Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

This soup is a classic favorite not only in British pubs but also during the winter months across the United States. I like to incorporate some aged Wisconsin cheddar, preferably something at least eight years or more in age blended with Dunbarton Blue or a more aged creamy blue cheese. If your store does not carry cheddar listing its age on the label, look for a sharp or aged label and ask to taste if possible. Stay away from overproduced, commercial-grade prepackaged plastic wrapped cheese food or creamy cheese food spread.

Clean eating and living is a way of life and I've found that in order for you to enjoy what you are eating, it needs to be bright, flavorful and delicious. This sandwich encompasses all those areas and isn't hard to prepare. If you want, you can substitute any protein you desire, from blackened fish, to grilled shrimp, even sliced turkey and roast beef. Be creative and go out on limb and try something new. You might surprise yourself. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va.

tiffanya@herald-mail.com HAGERSTOWN It was one of the few cases when it was OK to set things on fire at Hagerstown Public Square. Well, in your mouth, anyway. Several "small fires" were contained in tiny bottles of Tabasco sauce, mango salsa and coffee at the Square Cup Cafe on Friday, where Hagerstown Mayor Richard F. Trump offered a proclamation honoring the birthday of Edmund McIlhenny, the Hagerstown native who invented Tabasco sauce. "That's hot stuff, so to speak," the mayor said during his speech, just after the group sang "Happy Birthday.

1/2 gallon whole milk 1 quart half-and-half 1/2 gallon crab stock or chicken stock (See cook's note) 2 bay leaves 1 cup finely chopped celery 3 sticks of butter or margarine 2 cups flour 2 pounds shredded cheddar-Jack cheese 1/2 teaspoon white pepper 1/2 teaspoon allspice 1/2 tablespoon (or to taste) hot sauce 1/2 cup dehydrated parsley flakes or 3/4 cup fresh, chopped parsley 1/3 cup Old Bay 1/2 cup sweet vermouth 3 pounds picked crab meat (special grade)

CHAMBERSBURG, Pa. - Six contestants vied for the prize - $25 and a huge jar of hot sauce - in a hotly contested contest Saturday. The first hot pepper-eating competition followed Chambersburg's third annual Chili Cook-off at First Lutheran Church. The spicy events were held in conjunction with the fourth annual Ice Fest in downtown Chambersburg. Giving a thumbs-up sign when he was declared the winner for downing seven green jalapeno peppers in two minutes was Charles Diehl of Chambersburg, who said he "eats hot stuff all the time.

I love fresh fish, and I also love the creaminess of a freshly cut avocado. So to blend those two ingredients together I am going to present a fish burrito that can be served in either a flour tortilla or red lettuce leaf. I like to serve them with a side of fresh pico de gallo and my favorite hot sauce - either Cholula brand or Sriracha brand; both have a wonderful bite and flavor profile and bring out the texture of the avocado.  Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

You've got friends and family invited for the big game on Sunday. What will you serve? Well, it's a pretty good bet that at least a couple guests will want something spicy - chicken wings, nachos, chili, you know the list. But not all hot sauces are the same. Some are mild, some very hot, some thin, some thick. With that in mind, The Herald-Mail Lifestyle Department hosted a "blind" hot sauce-tasting this week. Six volunteers tasted six commercial hot sauces. The sauces were not identified until after the tasters were done sampling.

This soup is a classic favorite not only in British pubs but also during the winter months across the United States. I like to incorporate some aged Wisconsin cheddar, preferably something at least eight years or more in age blended with Dunbarton Blue or a more aged creamy blue cheese. If your store does not carry cheddar listing its age on the label, look for a sharp or aged label and ask to taste if possible. Stay away from overproduced, commercial-grade prepackaged plastic wrapped cheese food or creamy cheese food spread.

Hollandaise, the traditional sauce made with eggs, is the most difficult sauce for me. Not for the reason you think, but one of taste, because I do not like eggs. I can cook them, add them as ingredients to recipes, hard boil them or throw them at someone who drives me crazy, but I will not eat them.   I think it goes back to a day in my childhood when my mother made them for me and I got really sick.   The first key to a good sauce is starting with quality butter because it's made by an emulsion of melted or clarified butter, and acid such as lemon juice or vinegar with partially cooked eggs.

After a recent Wisconsin cheese and White Hall Vineyard wine tasting, I came away with an incredible urge to begin cooking with wine as we head into the summer season. Bright, fresh flavors and sweet tones of citrus abounded in the Gewurztraminer wine I sampled, so I excitedly pulled out an old recipe and set forth to create and sample in the kitchen. A true etouffee takes hours to cook, but I pared down this recipe to a mere two hours, but two of the most worthwhile hours you can spend in preparing my all-time favorite recipe.

The temperatures have been rising, so when you get out the outdoor grill, this By the Bay Oyster Stew is a great recipe to make. You make this stew on a side burner as a special accompaniment to your main grilled entree. Be sure to get fresh, quality oysters, and make sure they are cleaned before starting to make this stew. Try not to tear up the meat if you are shucking them yourself. — Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Clean eating and living is a way of life and I've found that in order for you to enjoy what you are eating, it needs to be bright, flavorful and delicious. This sandwich encompasses all those areas and isn't hard to prepare. If you want, you can substitute any protein you desire, from blackened fish, to grilled shrimp, even sliced turkey and roast beef. Be creative and go out on limb and try something new. You might surprise yourself. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va.

El Palenque Cantina Restaurant is a storefront at 204 E. Franklin St. in Hagerstown. Finding it was worth the effort of figuring out the maze of one way streets downtown. Half bar, half restaurant, El Palenque Cantina is a neighborhood place where people come for a meal or a drink or a chat. Almost as soon as we sat down, we were given a plate of fresh, hot nacho chips and salsa that were irresistible. The salsa was fresh and spicy hot. My hand kept reaching for just one more chip as I read the menu.

El Palenque Cantina Restaurant is a storefront at 204 E. Franklin St. in Hagerstown. Finding it was worth the effort of figuring out the maze of one way streets downtown. Half bar, half restaurant, El Palenque Cantina is a neighborhood place where people come for a meal or a drink or a chat. Almost as soon as we sat down, we were given a plate of fresh, hot nacho chips and salsa that were irresistible. The salsa was fresh and spicy hot. My hand kept reaching for just one more chip as I read the menu.

1/2 gallon whole milk 1 quart half-and-half 1/2 gallon crab stock or chicken stock (See cook's note) 2 bay leaves 1 cup finely chopped celery 3 sticks of butter or margarine 2 cups flour 2 pounds shredded cheddar-Jack cheese 1/2 teaspoon white pepper 1/2 teaspoon allspice 1/2 tablespoon (or to taste) hot sauce 1/2 cup dehydrated parsley flakes or 3/4 cup fresh, chopped parsley 1/3 cup Old Bay 1/2 cup sweet vermouth 3 pounds picked crab meat (special grade)