Make this Thanksgiving dinner one to remember. These five side dishes will bring fiery flavor to the table and have your guests asking for more.
This classic spin on deviled eggs is equal parts spicy and delicious. Plus, it’s super simple to make.
- In a large pot, cover 10 eggs with water and bring to a boil for one minute.
- Turn off heat and let sit for 14 minutes covered.
- Drain water from pot and fill back up with ice cold water. Once cooled, peel eggs and cut in half.
- Reserve egg yolks separately from the whites.
- In a medium bowl, thoroughly mix pimento cheese, mayo, egg yolks and ¡Sabor! by Texas Pete® Mexican-Style Hot Sauce.
- Fill a piping bag with egg mixture or use a spoon to fill each egg white.
- Garnish with chives, a radish slice and candied bacon.
If you’re on the fence about brussel sprouts, you won’t be after this delicious recipe. With bacon, garlic, white wine, and Texas Pete® Sautéed Garlic Flavor Hot Sauce, this side dish is a real winner.
- 8 slices Thick-Cut Bacon, diced, uncooked
- 1⁄2 cup Shallots, sliced
- 1 1⁄2 lbs.Brussels Sprouts, trimmed and halved
- 1⁄4 tsp. Kosher Salt
- 1 tbsp. Texas Pete® Sautéed Garlic Flavor Hot Sauce
- 1⁄4 cup White Wine
- 3⁄4 cup Vegetable Broth
1. Heat a large nonstick skillet over medium-high heat, add bacon, and sauté for 5 minutes or until bacon browns. Remove bacon
from skillet, set aside. Leave remaining grease in skillet.
2. Turn skillet to medium-high heat, add shallots, brussels sprouts and salt; sauté for 4 minutes. Add cooked bacon and sauté for 4
more minutes, stirring frequently. Once the brussels sprouts have begun to char, add the white wine to deglaze the skillet, stirring
contents for approximately 30 seconds. Add vegetable broth and Texas Pete® Sautéed Garlic Flavor Hot Sauce and bring to a boil.
Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp and tender, stirring occasionally. Serve and enjoy!
Enjoy a savory corn pudding that will have everyone talking. This recipe is buttery, zesty and perfectly complements turkey.
- 1/4 cup Texas Pete® Buffalo Wing Sauce
- 6 ears fresh corn
- 3 tbsp. butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 lb. sliced mushrooms
- 3 eggs
- 1 cup cream
- 1/2 cup milk
- 1/2 tsp. nutmeg
- Salt and pepper to taste
- 1 cup pepper jack cheese
- 1 roasted red bell pepper, chopped
- 2 tbsp. chives, chopped
- Peel the corn and roast over an open flame until a little charred on all sides.
- Melt butter in a skillet and sauté the onion for a minute, add the garlic, mushrooms and cut corn, cook until the onion softens and the mushrooms dry out.
- Whisk together the eggs, cream, milk, wing sauce, nutmeg, salt and pepper.
- Stir in the corn mixture, cheese and bell pepper.
- Pour into a 9 x 13 buttered baking dish at 350 degrees until set, about 35 to 45 minutes.
- Garnish with chives and let rest for 10 minutes.
Spicy, smoky, rich, and delicious, this potato salad brings out all the feels. Plus, it has bacon, and who doesn’t love bacon?
- 6 Russet Potatoes (medium size), peeled, diced
- 1/3 cup Mayonnaise
- 1/3 cup Sour Cream
- ¼ cup Texas Pete® Original Hot Sauce
- ½ cup Red Bell Pepper, diced
- ½ cup Celery, diced
- ½ cup Spring Onions, thinly sliced
- 2 Eggs, hard boiled, chopped
- ¼ tsp. Salt
- ¼ tsp. Black Pepper, ground
- 1 tbsp. Texas Pete® Dust Dry Seasoning
- 5 slices Thick Cut Bacon, cooked, crumbled
- ¼ cup Chives, thinly sliced
- Fill a large pot with water and bring to a boil. Add the potatoes and cook for at least 10 minutes. Make sure not to overcook. Remove potatoes from water and let cool.
- While potatoes are cooling, in a large bowl combine the mayonnaise, sour cream and Texas Pete® Original Hot Sauce. Add in the bell pepper, celery, spring onions, hard boiled eggs, salt and pepper. Combine well then fold in potatoes.
- Top potato salad with Texas Pete® Dust Dry Seasoning, bacon crumbles and chives.
- Refrigerate before serving. Serve and enjoy!
Green beans and carrots never had it so good. This tasty recipe is easy to make and packed with unbelievable flavor.
- 2 tbsp. Texas Pete® Hotter Hot Sauce
- 1 cup chopped carrots
- 1/2 lb. green beans, chopped
- 2 slices bacon, chopped
- 1 medium onion, sliced in half moons
- 1 apple, sliced in half moons
- 1 tbsp. brown sugar
- 1/2 tsp. salt
- Pepper to taste
- Blanch the carrots and green beans until nearly tender.
- Strain and set aside.
- In a large skillet, cook the bacon until nearly crisp.
- Add in the onions and cook until translucent and soft.
- Add in the apple, Texas Pete® Hotter Hot Sauce, sugar, salt and pepper.
- Cover and cook until apples are tender, 3-4 minutes.
- Stir in the beans and carrots; heat through and serve immediately.