Post #409828 by MinnesotaChef on Wed, Sep 24, 2008 4:55 PM

Oddly enough, I have a recipe for spicy hot chocolate mix. I'll post it when I find it.

Right now the bartenders are sitting on a batch hot pepper infused vodka for a bloody mary we're working on. We found that adding carrots to the infusion acts as an additonal filter to take a little of the edge off the vodka. Also, running cheap vodka through a Britta filter about four times makes it really hard to tell from very expensive brands.

When the infusion is done we take the peppers and carrots after draining and make a really amazing vodka pasta sauce. The small peppers can be eaten on their own as a bar snack. They can be set on fire and used as a garnish. A fire eater cocktail maybe?

Today I did grilled scallops with chili syrup. Not too bad.

I found out that my drink of choice can be used as a glaze for chicken and pork.

It was a little slow at work today.