mad anthony's xxxtra hot private reserve hot sauce

I'm going to confess that I've never listened to Van Halen. But if their former bassist Michael Anthony Sobolewski's hot sauce is indicative of the band's talent, then maybe I'll check them out one day. (or not) 

Normally commercial ventures by celebrities are a joke, but Michael Anthony was smart enough to team up with the people who make the Ring of Fire hot sauces: Mike and Diane's Gourmet Kitchen  

Packed with pimiento peppers, sweet red bell peppers, habanero chillies, ancho chile powder, crushed chillies, black pepper and roasted garlic, this complex hot sauce packs a punch so hard you feel the heat rise to your cheeks and sweat glands. And you will love every second of it. 

Why should you try Mad Anthony's XXXTRA HOT sauce?

• Cause you can't eat food without a spicy condiment, and even if sweat beads are running down your tongue from the heat, you finish your meal before gulping down that glass of water. 
• Cause when you go to Thai Restaurants you ask for your dish spicy, never mild. 
• Cause this sauce livens up any dish, especially things like chilli, buffalo wings, soups, mac & cheese, hot-pockets, etc. 
• Cause it's what a real hot sauce should taste like. Mad Anthony's is not blindingly hot or offensive, like Dave's Gourmet Insanity sauce, nor does it have too much vinegar like Tabasco. The consistency is thick and rich, while real flavors such as the red bell pepper and habenero really compliment each other, providing a steady heat that slowly numbs your senses instead of slapping you in the face with fire. 
• And although one bottle will run you $10 at most speciality hot sauce stores and perhaps more online, if you want to keep your heart alive and beating, you'll use this bottle sparingly. 

I have also tried Mad Anthony's Mustard Hot Sauce and regret to inform you that it was a let down. It doesn't sizzle and dance around the sensors of your tongue, and doesn't have nearly as much heat as the XXXtra Hot one. Personally I think the best ingredient in a good mustard is Horseradish, like Hoboken' Eddies. But that's a whole 'nother entry. 

The Big Red Monster

With the typical winemaker's tendency to have minimalist, “sophisticated” labels on their bottles, the packaging of The Big Red Monster by Jeff Booth and Bob Pepi is intriguing, fun, and even a little scary. Inspired by the type of B-rated horror movies that existed half a century ago, this wine is ideal for those that have just started to like red wines, and are starting to get too old to buy a jug of Rossi or the 1.5 L bottles of Fish Eye/Yellowtail etc. 

Why should you try The Big Red Monster?

This 750 ml bottle of wine is simple and unpretentious, costing only $10 at most liquor or wine stores around the central NJ area.

Despite an alcohol content of 14.8%, you don't get the feeling that you're drinking heavily. But it should be warned that this wine is best paired with food. It might make some sick if they drink the whole bottle on an empty stomach.

This is the type of good wine you want to bring to a BYOB Thai or Indian place-especially if you plan on getting any type of spicy red meat dish, such as Basil Lamb Chops or a Lamb Vindaloo. 

This is a great gateway wine for beginners, and those that are making a transition from having Merlots to heartier Cabernet Sauvignons. The wine is subdued but not lackluster like some of the Merlots I've had so far, and it prepares you for the heavier reds.

The label encourages you to let the bottle breathe for 30 minutes before you have a glass. But to really enjoy this wine I think you should take a sip as soon as you open it so you can see how it really matures before your very eyes. 

If you like other simple (and inexpensive) red table wines like the Big Red Truck or Menage a Trois, this is right up your alley. 

Type: California Red Wine (Syrah, Zinfandel, and Petite Syrah)

Price: Cheap ($7-$11)

Meat Pairing: Hearty dishes, such as steak or lamb chops.

Cheese Pairing: Slightly smelly ones, like goat cheese, cave aged gruyere, and brie. 

Occasion: Although it's been described as an overall crowd pleaser, this is great for intimate parties and dates. 

scallops: one of the most impressive things you can make.

College students tend to stray from trying to cook finer cuisine--but the following recipe is almost as easy as sticking a lean pocket into a microwave. It's inspired by an amazing dish I had at the Thai restaurant, Origins in Basking Ridge, NJ. Their dish was much more complex with a great relish on top of the scallops, but this recipe captures the same flavors and is user friendly. 

Also, for those that don't like the briny tang of scallops, the hummus downplays the smelly seafood nature of scallops and makes the dish really accessible. If you've cooked this right, you won't even realize you're eating an edible bivalve mollusk! 

Ingredients:

• Large Sea Scallops
  
• Chopped Garlic
  
• Butter or Olive Oil 
  
• 1 Lime
  
• fresh Cilantro
• Hummus
• Cayenne Pepper 

Materials:

• The largest nonstick skillet/pan you have.
• Something to flip the scallops with. 

Directions: 

1.) Depending on how many people you're making this for, buy 2-4 large scallops per person. Because scallops are usually $11.99-16.99 a pound around here, this dish works best as an appetizer.

2.) Clean the scallops under cold water, make sure there's no grainy material on them. Then dry them with a paper towel.

3.) Melt enough butter on a large nonstick pan to evenly coat the pan. When the pan is hot enough, place the scallops in, but be sure there is at-least 2 inches of room between each scallop. If the scallops are too close together they steam, and don't get that beautiful pan seared look you see on Top Chef. 

4.) Let the scallops sear for 2 minutes on each side. You know your scallops are done when each side is a golden brown and the body of the scallop looks opaque. If you cook the scallops for too long they'll be rubbery--to be on the safe side I use a timer.

5.) When the scallops seem almost finished throw some chopped garlic on the pan until they have browned also. If you put garlic in first it usually burns and changes the whole flavor of the dish.

6.) To plate your dish, use a teaspoon to scoop some store-brought or homemade hummus and spread the hummus into a circle that will be a little larger than an individual scallop. So if you have 6 scallops you need 6 teaspoons of hummus, at-least.

7.) Sprinkle some cayenne pepper over the whole plate. 

8.) Place each seared scallop on top of the hummus.

9.) Squirt some lime juice on the scallops and sprinkle the whole plate with cilantro. 

Enjoy!