One thing I’ve learned over the years is that a good way to perk up the flavor of a dish, you sometimes need to add both acidity and some heat. My go to for this is Frank’s Red Hot, the original sauce. I put that sh*t on everything, and in everything as well. It’s perfect for macaroni and cheese, meat loaf, scrambled eggs, pizza, deviled eggs, cheese spreads; literally anything that needs something to cut through the richness. Of course, it’s also the OG hot sauce for Buffalo Wings, probably the most American of recipes. I always keep my buffalo sauce on hand, so when I have some breaded chicken (strips, wings, nuggets, “boneless wings,” fried chicken, popcorn chicken, whatever) I can turn it into a buffalo chicken, well, something; a sandwich, an appetizer, part of a main course, a drunken late-night fridge raid....whatever. And yes, this is simple, and yes it is basic, but who says that can’t be good?
This recipe is for a smaller batch of it, but can be upsized pretty easily. I use a 3:2 ratio for margarine to Frank’s. And again, this is a recipe I use MSG in, it helps bring out some of the more umami notes of the red hot, and enhance the garlic flavor, and also I think makes the meat taste meatier.
Put the margarine, Accent, and garlic powder in a microwave safe bowl, large enough to eventually toss your stuff in. Melt for 30 seconds or so on high. Then mix in the Frank’s red hot.
