In the town of Louisiana in 1868, the first tabasco pepper crop was harvested and used to create the delicious sauce we know today. Presently, TABASCO® is a world-renowned sauce and kitchen condiment with a permanent place in many restaurants and kitchens.

By Taryn Wilson

An essential ingredient for cooking, TABASCO® is sold in over 185 countries world-wide and 2018 marks the 150 year anniversary of its history and influence. Tabasco peppers, vinegar and salt form the 3 main ingredients, and each bottle is made by Edmund McIlhenny’s family on Avery Island, the founder of the very first TABASCO® sauce.

Celebrate with TABASCO® by trying the classic recipes and drinks that helped make the brand a successful name. Visit TABASCO.com for more or search the hashtag #TABASCO150 on social media.

In the meantime, check out these 5 cool facts we bet you didn’t know about TABASCO®:

1. Avery Island, the home of Mcllhenny’s family, is where all TABASCO®  products are processed. The island includes a 170-acre nature reserve with rare birds, tropical plants and alligators.

2. Along with the family, about half of the employees are residents on Avery Island as well, where many of their ancestors have lived.

3. TABASCO® take 5 years to get from seed to sauce, with an extra 3 years of maturing in repurposed bourbon whiskey barrels.

4. Ripeness of the peppers is measured using a red stick or ‘le petit baton rouge’, which is the same method that has been used since the first production of TABASCO® by Mcllhenny.

5. TABASCO® has been used to better the taste of space food on the International Space Station as the lack of gravity affects astronauts’ sense of taste.

The post Celebrating 150 years with TABASCO® with 5 fun facts we bet you didn’t know appeared first on MyKitchen.

It’s a comfort food mashup! We love pizza (obviously) and we can also make frittata, without encouragement, out of anything we can get our hands on. So here is it, the pizza frittata. And, as a bonus, it’s low-carb and we added red wine.

MAKES 1 small frittata // COOKING TIME 40 mins

INGREDIENTS
3 eggs
60 ml full cream milk
2 tbsp grated Parmesan
Splash Tabasco
Salt and black pepper
4 tsp olive oil
1 clove garlic chopped
2 tbsp finely chopped onion
½ tsp dried origanum
2 tbsp dry red wine
½ cup crushed tomatoes
½ tsp xylitol or stevia
Pinch salt
6 slices salami
4 sliced round mozzarella
Basil leaves, to garnish

Method
1. Preheat the oven to 200°C.
2. In a large bowl, beat the eggs, milk, Parmesan and Tabasco together, and season.
3. In a small oven-proof skillet, heat 2 teaspoons of olive oil over a medium heat on the stove. Add the egg mixture and allow the bottom to set slightly. Leave until the top just begins to firm. Place the skillet in the oven and bake until light golden and puffed, but not cooked through; about 10 minutes.
4. For the tomato sauce, heat the remaining olive oil over a medium-high heat. Add the garlic, onion and origanum and cook, stirring, for about 2–3 minutes. Add the wine and reduce slightly, then add the tomatoes, xylitol or stevia and an extra pinch of salt, and simmer to thicken for around 10 minutes.
5. Remove the frittata from the oven and top with the tomato sauce, salami and mozzarella and put back in the oven until the cheese is melted. When done, garnish with fresh basil leaves and serve immediately.

The post Pizza frittata appeared first on MyKitchen.

Let’s face it; avocados are the best thing ever. And nothing pays homage to the kingly avo more than a beautiful bowl of home-made guacamole. Tasty, spicy, and oh-so easy to prepare, we can’t resist adding this to almost everything, especially in summer.

SERVES 4 // COOKING TIME 10 mins

INGREDIENTS
4 avocados, halved and pips removed, flesh scooped out and mashed
3 tbsp lemon juice
¼ cup smooth cottage cheese
1 tsp Tabasco
1 clove garlic, peeled and crushed
Salt and pepper
Tortilla chips, to serve

METHOD
1. In a large bowl, mash together all the ingredients. Serve with tortilla chips.

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