#tabascobrunch

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Some extra flavour to the #RCW2015

We all know that a good sports bar has three things:

1.       Beer on tap

2.      A television on the wall

3.      A menu that offers Chicken wings.

Rather than going out this weekend to support the home nations, why don’t you and your mates grab a couple of beers, put on the TV and let TABASCO®help you create the best Chicken wings you will ever had! We promise they will go down an absolute storm.

INGREDIENTS

·         12 chicken wings

·         Salt, to taste

·         Olive oil, as needed

·         4 tablespoons brown sugar

·         120 g  cup ketchup

·         1 bottle TABASCO®  Green Jalapeño Pepper Sauce 

·         1 teaspoon mustard powder

·         2 teaspoons Worcestershire sauce

·         1 teaspoon whole grain mustard

 PREPARATION

Spread wings out on a sheet tray and season well with salt. Set aside.

Preheat grill to medium-low heat. Brush grill with a little bit of olive oil to prevent sticking.

To prepare Jalapeño BBQ Sauce, combine brown sugar, ketchup, TABASCO® Green Sauce, mustard powder, Worcestershire and whole grain mustard in a saucepan. Bring to a simmer for about 10 minutes. Set aside.

Place chicken on grill, at least an inch apart. Grill each side until charred but not burnt, about 7-9 minutes each side. When fully cooked, brush each side of chicken with Jalapeño BBQ Sauce and remove from grill. Serve wings with remaining sauce.

Makes 4 servings.

INGREDIENTS

·         2 tablespoons olive oil

·         1 cup finely chopped onion

·         1 tablespoon minced garlic

·         120g  Dijon mustard

·         120g  cup lime juice

·         2 tablespoons TABASCO®  Green Jalapeño Pepper Sauce

·         1 tablespoon chili powder

·         1 dozen chicken wings

·         100g  sliced green onions

·          

PREPARATION

Heat olive oil to the smoking point in a heavy skillet or sauté pan over medium-high heat; add onion and cook until golden brown. Add garlic and cook 1 minute.

Stir in mustard, lime juice, TABASCO® Green Sauce, and chili powder and cook just until steamy, about 1 to 2 minutes. Immediately pour mixture over chicken wings and toss to coat well. Cover and refrigerate for 1 hour.

Remove wings from sauce and grill over medium-high heat long enough to flavour chicken and create grill marks, but don't cook completely. Place wings in a baking pan and spoon sauce over top. Bake in a 350°F oven for 15 to 20 minutes or until chicken is done. Sprinkle green onions over top and serve.

 Makes 6 servings.

[tabascobrunch]

An Egg-stravagent Eggs-travaganza

Want to know the worst kept secret in cooking? TABASCO® and Eggs are absolutely delicious together.

To celebrate National Eggs Week we have pulled together some eggs-tremely interesting egg facts & want to share with you some of our egg-ceptional recipes that we promise you will love! We also promise no more egg puns… Okay maybe one more, but we are just so egg-cited!

Top TABASCO® Egg Facts:

1.      Did you know that 1.2 trillion eggs are produced worldwide each year? That means that if we were to distribute them out evenly each person on earth would have 172 eggs a year!

2.      You can tell if an egg is raw or hard-cooked by spinning it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw. Don’t believe us? Try it!

3.      You literally can make anything with eggs- the only thing that limits you is your imagination. You could scramble some eggs for a quick-and-easy healthy breakfast; or upgrade to an omelet by chopping some veggies and adding mozzarella cheese; or you could even boil a few eggs, sprinkle them with a bit of salt and pepper, and cut them up for a tasty addition to your salad. Don’t forget your TABASCO®

4.      Did you know the world’s largest egg was laid in 2010 by Harriet the hen and it measured a whopping 9.1 inches in diameter… ouch!

Have a look at our Eggs hub on Tabasco.com (link below) to explore the wonderful world of Tabasco & eggs! Click the links below for a couple of our favourites:

Classic Eggs Benedict 

Santa Fe Western Omelet Tacos 

Classic Steak & Eggs 

Oh and one more thing… Think you love eggs? Not as much as Howard Helmer does! He holds not one but two Guinness World Egg records. One for the fastest omelette (in 39 seconds) and the other for turning out a ridiculously fast 427 omelettes in 30 minutes.

[tabascobrunch]

How do You Like Your Eggs When Your Brunching?

Eggs really are the pinnacle of brunch. The vast majority of classic brunch dishes are either created around, or heavily rely upon, the humble egg. Eggs Benny, Full English, pancakes, french toast... we could go on. 

However, a quick dig online and you’ll soon find a whole new world of extra hot, super creative dishes centered around our yolky friends.  

So, how do you like your eggs in the morning? Black Pudding Scotch? Dijon Ham and Egg cups? Check out our favorite creative egg recipes for a seriously good an answer to that question... 

Dijon Ham Egg Cups

Baked Eggs in Avocado with Bacon on Toast

Black Pudding Scotch Eggs

Soft Boiled Eggs With Asparagus Soldiers

Bacon and Spinach Baked Eggs in Bread Bowls

Sunday Sunshine Eggs in Mushrooms

Baked Tomato and Egg Cups

Rolled Omelet, Martha Stweart 

Twice Baked Potato and Eggs

[tabascobrunch]

Alternative Brunching

Keep repeating the same brunch every weekend? Fancy shaking it up a bit? Check out our top picks of alternative ways to brunch...  

Brunching in Bed... The Breakfast Company 

We’ve all been there. It’s Sunday morning, you’re not feeling on top form, and all you (and everyone else in your vicinity) want from life is for someone to deliver a gourmet breakfast to your bed. Well brunchers, your prayers have been answered. Currently The Breakfast Company only deliver in South London but plan to expand further around the capital very soon. 

Brunching round the clock... Polo Bar

Fancy a fritatta at four am? Eggs Benny at eight? Croissants round the clock? We could go on forever... which incidentally, is the attitude of the ever alert 24 Hour Polo Bar. Life never stops at this three story cafe opposite Liverpool Street Station, which is there to cater for your brunch hankerings whenever they may crop up. Literally, whenever.  

Brunching in the Sky... Duck and Waffle

Of course the highest restaurant in the UK do a great brunch. Named after it’s signature dish (crispy duck leg confit, fried duck egg and mustard maple syrup on a waffle - reason enough to go there in itself) this restaurant really is unrivaled when it comes to both food and atmosphere. A real once in a lifetime brunch.    

Brunching on the water... The Proud Archivist/ Yolk London

The Proud Archivist is a combined gallery, bar and eatery on Regent’s Canal near Haggerston overground. There’s something very relaxing about brunching next to the water, especially on Regent’s canal when the weather is good. Combine this setting with eggceptional dishes from the unrivaled egg obsessives over at Yolk London and you have yourself a rather unique and lovely brunch. 

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Recipe: Tabasco Baked Eggs in Parma Ham Baskets

Looking for a healthier brunch option?  The girls over at Two Chicks have the perfect brunch for you! Egg white is fat free and cholesterol free, low carb, low GI and is an excellent source of protein, so these little baskets are pretty much guilt free! 

Ingredients (serves 1)

4 slices of Parma ham 

40ml Two Chicks egg whites 

15g grated Parmesan cheese 

Freshly ground black pepper

Pinch of dried Italian herbs 

Splash of Tabasco original

Method

Pre heat your oven to 200'c

 Grease a muffin tin with olive oil or butter and line with the Parma ham ensuring you don't leave any gaps for the egg mixture to escape. 

 In a small bowl whisk together the egg whites, black pepper, herbs and Tabasco.

 Pour the mixture into the Parma ham basket and pop it in the oven. 

 Bake for 12 minutes then remove from the oven and top with the cheese. 

 Bake for a further 3 - 5 minutes until the cheese bubbles and the egg is cooked through. 

 Remove from the oven and allow to cool for a few moments before transferring to your plate adding a little extra Tabasco and enjoying immediately. 

 Tip -  These are delicious served with sweet on the vine tomatoes baked in olive oil.

[tabascobrunch]

Brunchin’ All Over the World: Italy

So this summer, Tabasco is going on a world tour. Sun, sea and (most importantly) a lot of snacks are coming our way, and we’ll be sharing it all with you lovely people. Stay tuned for some of the best recipe ideas and inspiration from the exotic cuisines we jet around the globe to. 

First up is Italy. When it comes to brunch dishes from this part of the world, we really have been spoilt for choice. From parmasan eggs to ricotta hotcakes, it’s safe to say Italia has a lot to offer in the world of brunch…

Prosciutto & Parmesan Scramble, Siobhan Emma 

Here at Tabasco, we’re big fans of a Prosciutto & Parmesan Scramble. So simple, so full of flavour and very much the type of dish you would only really have for brunch. This recipe removes the milk from scrambled eggs and calls instead, for melted butter to be mixed into beaten eggs. The result is thick and creamy scrambled eggs, all by using a little less cream. Oh the irony.

Cannoli Stuffed French Toast, Two Peas & Their Pod

If you’re in the mood for something sweet this weekend, look no further. This one really is decadent. Originally created, it seems, as a ruse for one half of ‘Two Peas & Their Pod’ to make the other a rather special valentines breakfast, we’re thinking the Cannoli influence and substantial amounts of ricotta cheese also certify it as a very Italian brunch. You might need a Bloody Mary to go alongside this one to add a bit of a savoury kick…

Spring Brunch Pizza, Zen Can Cook  

Well we couldn't do Italy without featuring a brunch pizza now could we? This recipe from ‘Zen Can Cook’ is perfect for a spring-time Italian brunch. As Zen highlights, pizzas really are customisable - try out whatever brunch delights you fancy and enjoy!

Italian Trattoria Omelette, Chin Deep

Mozerella, meatballs and parmesan for brunch? We’re in. As you can guess, this is an inspired dish and leans more towards the ‘unch’ side of ‘brunch’. We would recommend this if you are having brunch for a smaller party, as cooking these omelettes en masse can get a bit stressful.  

Ricotta Hotcakes, Nigella Lawson

If you’ve never had Ricotta Hotcakes, we suggest you clear your Saturday morning, spend today’s lunch money on Ricotta, grab an Aperol Spritz and try these immediately. Wondering what they actually are? We’ll leave that to Nigella: ‘If you imagine the flavour of cheesecake combined with a texture that's best, if wordily, described as a kind of souffled griddle cake, you're somewhere near getting the measure of these.’ We couldn't have put it better ourselves.

[tabascobrunch]

Hotlist: Best Of The Quirky Brunches

Here at Tabasco, we’re all about what makes #BestOfTheBrunch. Restaurants, recipes, inspiration - anything that makes brunch hot, we love. So when we found out there is now a site both named Best Of The Brunch (great minds eh?) and dedicated to booking exclusively breakfast and brunch meals we felt our prayers had been answered. 

In association then, with the lovely folk over at Best Of The Brunch we’ve created a hotlist of our favourite quirky brunches featured on the site. We’ve got everything from all you can eat sushi brunch to roast brunch - AND the chance to win a free brunch for four! 

Now that’s #BestOfTheBrunch... 

Buddha Bar 

Best Of The Brunch say...

Fancy a full on Asian feast for brunch? If so Buddha-Bar London is the perfect brunch haven for you!

Its new ALL YOU CAN EAT Sunday brunch menu incorporates flavours from China, Japan, Thailand and the Middle East, with Western twists and influences also weaved through the delicate flavours in an extravagant baroque setting.

Expect to enjoy dishes such as sushi, tempura and an array of curry and noodle dishes, accompanied by live music 

The Old Post Office

Best Of The Brunch say...

A light, airy and contemporary space which pays tribute to the historic features of the building, The Old Post Office in Wallingford offers a range of modern British and Mediterranean breakfast and brunch dishes.

Overlooking Wallingford’s historic market square, The Old Post Office is warm and cosy making it both a great place to meet up with friends or simply watch the world go by.

You can also watch chefs at work in the sweeping open plan kitchen, and enjoy delicious dishes such as the French Toast Stack and Full English. A children’s breakfast menu is also available.

Roast 

Best Of The Brunch say... 

At the heart of the foodie heaven of Borough Market lies Roast, a restaurant dedicated to reviving an appreciation of British cuisine. Using native ingredients wherever possible, the breakfast menu crams in a mouthwatering array of eggs, meat, fish and vegetarian delights.

Brightly lit by enormous arched windows on three sides, the contemporary interior affords a vista over the market towards St. Paul’s, making Roast ideal for social and business entertaining.

We highly recommend THE FULL BOROUGH – smoked streaky bacon, Roast recipe sausages, fried bread, Ramsay of Carluke’s black pudding, grilled tomato, field mushroom, bubble ‘n’ squeak and your choice of egg: poached, fried or scrambled for £15.00

The Magazine

Best Of The Brunch say...

The Magazine forms part of the new Serpentine Sackler Gallery in the heart of Hyde Park. Designed by Pritzker Prize-winning architect Zaha Hadid, the Magazine is her first restaurant space in central London.

The Magazine dining room features a flowing membrane roof, and columns that flood natural light into the room. Stunning glass walls also give the impression of dining in the surrounding garden, providing the perfect venue for the restaurant’s innovative dishes.

Now under the watchful eye of German born Head Chef Emmanuel Eger you can expect a considerate blend of both ingredients and tastes of British and European food.

Open for breakfast, all hot dishes are served with rustic Campaillou toast, gluten free bread or bread free. The poached Clarence Court eggs, bacon and hollandaise are a BOTB favourite.

Boulestin

Best Of The Brunch Say... 

Offering premium French cuisine in the name of the legendary food writer, Xavier Boulestin, Boulestin is an elegant Mayfair restaurant near to Green Park boasting all the hallmarks of French cuisine.

For breakfast and brunch, The Boulestin menu features a wide range of traditional English and French options including a variety of eggs, pancakes and croissants, as well as our favourite – the Huevos Rancheros.

Boulestin also offers a wide selection of fresh juices, tea and smoothies – including the delicious ‘Green Vegan’ and ‘Power Shake’, and there is a beautiful outdoor seating area to enjoy in the finer weather.

Paying homage to old-world French elegance, Boulestin has large, ornate windows, numerous mirrors and smooth whites and creams to aid the luxurious atmosphere while you enjoy a midweek breakfast meeting or an elegant Saturday brunch.

Fancy the chance to WIN a brunch for four here? just follow @bestofthebrunch on twitter and retweet their pinned tweet! 

[tabascobrunch]

World Nutella Day: Tabella Banana Pancakes Recipe

Nutella on one hand, Tabasco on the other. Put those hands together and friend, you've created magic. Who knew that a few drops of spice would bring such a pop to everyone's naughtiest breakfast treat. 

In celebration of World Nutella day, we've put our hands together and created the ultimate spicy, decedent brunch dish: Tabella Banana pancakes. Layers of fluffy scotch pancakes, sweet and spicy Nutella complimented by fresh bananas. And the icing on the top? So easy to make... 

You Will Need:

(serves 2)

Half a jar of Nutella (No, we're not joking) 

Tabasco. Quantity should vary depending on your taste. We like a good three or four drops per layer. 

6 Scotch Pancakes

2 Bananas

You Will Need To:

Firstly chop up your bananas into individual slices 

Once you've done this, get the scotch pancakes in the toaster. Here at Tabasco we love a scotch pancake, a quick and easy way to have the America's favourite breakfast without the frying pan faff. 

Next you need to start layering. Simply spread a spoonful of Nutella onto your first pancake, add three to four drops of Tabasco and spread with the back of a spoon. 

Add three banana slices, repeat. 

We would advise against layering more than three pancakes per stack as they tend to fall. 

Decorate your top pancake with as many banana slices as you have left and you're good to go!