Racy Risotto Citron

The freshness of lemons pairs well with creamy risotto and bitter greens, which along with a kick of cayenne will send you on the road to risotto heaven.

1 onion, chopped

4 large cloves of garlic, chopped

3 - 4 tbsp olive oil

1 1/2 cups arborio rice

1 cup good Canadian Chardonnay

4 cups stock, (vegetable, chicken or beef depending on what else you're serving)

2 cups greens, such as Chinese spinach, asparagus or rapini, cut into bite size pieces

1 cup shiitake mushrooms, stems removed & sliced

1 tsp Dan T's Whitehot

juice of one lemon

zest of one lemon

1/2 - 2/3 cups asiago or parmesan cheese, grated

Caramelize the onion and garlic by sautéing in oil over moderate high heat, stirring often, until browned (don't worry about a few charred bits). Add rice to pan, continue on medium heat for 2 minutes, stirring. Add wine and stir until all wine is absorbed. Add stock gradually about 1/3 cup at a time stirring continually so that it doesn't stick and burn (but not continuously so that you're not able to do anything but stand at the stove). When you have about 1/3 cup stock left, stir in greens, Whitehot, lemon juice and zest and continue to stir. When stock is nearly all absorbed add cheese and stir until cheese has melted and rice is tender and delicious.

Serves 4 as side dish, 2-3 as a main course.

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Tequila Mockingbird

(works great with chicken too!)

4 cloves minced garlic

3 tbsp Jose Cuervo Tequila

4 tbsp fresh lime juice

1 tsp grated lime zest

2 tbsp Dan T's Whitehot

1 tbsp brown sugar

1/2 tsp salt

3 tbsp olive oil

3 tbsp chopped fresh cilantro

4 boneless, skinless chicken breasts

Combine all marinade ingredients and mix well in a container with a tight-fitting lid. Add chicken and marinate for 2 to 4 hours or over night. Grill or broil chicken until just cooked,4 ˇ 6 minutes per side, basting with reserved marinade. Remove and slice crosswise. Bring remaining marinade to boil and pour over chicken. Serve with corn on the cob rubbed with lime-butter and dusted with chili powder or with basmati rice.

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Whitehot Wings

4 lb chicken wings

1 cup flour

1 cup Dan T's Whitehot

4 cups oil for deep frying

Cut up chicken wings, discarding tips. Pour flour into a plastic bag and shake 10 wings at a time. In a deep-fryer or heavy deep pot, heat vegetable oil on high. When oil is hot, carefully add 10 wings at a time and cook till golden. Remove to paper towel. Preheat barbecue on medium high or preheat oven to 400°. Pour Dan T's Whitehot into a bowl and using tongs dip wings. Barbecue wings on medium high turning often till lightly crisp (10 -15 minutes) Serves 4.

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