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Thursday, November 17, 2011

Cooking with Banshee: Triple Threat Topping

Following requests from the most loyal readers of this blog in the past, I have decided to regularly post some of my favorite food and drink recipes.  This is a perfect fit for this blog.  After all, nothing perfects a weekend of watching sports like a good feast.

For my first entry, I present my Triple Threat Topping.  This is a sweet and spicy concoction that I have developed over time.  It is a wonderful topping for all sorts of foods.  I have used it on burgers.  I have eaten it with pierogis.  And I have used it as a filler for quesadillas.  Here's how it's done:

Olive oil
Chili powder
Kosher salt
Barbecue sauce
1 red pepper (sliced)
1 red onion (sliced)
1 jalapeno (stemmed and seeded and diced)

Coat a skillet with olive oil and heat it up to medium heat.  Add the sliced red peppers and diced jalapenos.  Give the peppers a five minute head start before adding the sliced onions.  Add salt and chili powder to taste.  Cook until tender, stirring frequently.  After the veggies are tender, add two tablespoons of your favorite barbecue sauce (I use Sweet Baby Ray Honey Chipotle).  Stir to coat and remove from the heat.

This recipe will make enough Triple Threat Topping for about two burgers.  I usually triple it when I make it because it stores and reheats very well.  This recipe can easily be tweaked to your personal taste.  As written, it is not too spicy. But, add a habanero or two and things get lively.


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