Thanksgiving Spicy Style

I have a question for my spicy food lovers out there. Do you make your Thanksgiving spicy? Then I follow that up with a series of more questions. If you do make it spicy, then how much? Is it for you or for everyone? How far can you take it? Will your family carve you up if you ruin their Thanksgiving with too much spiciness? With that said, I bring you a great product to try out that you might be able to find in some stores, and your family will not object too much about. It is Silver Spring’s Cranberry Wasabi Sauce. I love the stuff. It isn’t “spicy”, but does a little wasabi bite to it. They also have a Cranberry Horseradish too.

I know of at least 3 stores by me that carries it, so you might have similar look as well. Silver Spring is know for their award winning mustards, and their Beer ‘n Brat mustard is one worth exploring as well.

I have included the video I made for my spicy alternative green bean casserole last year. This version includes the use of Deano’s Jalapenos and the base is different than the normal version. It is much better. Check it out, and please share your own spicy versions of your Thanksgiving.

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4 thoughts on “Thanksgiving Spicy Style

  • November 23, 2011 at 10:51 am
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    My wife and I add a little spice to everything! Jalapenos in the Cranberry relish, Chipotles in the sweet potatoe cassarole, Chipotle powder in the turkey basting sauce, ancho chiles in the pumpkin pie, and HBD Trail preserves in the cheese cake. We do this for fun and add enough to make non-chileheads burst into flames. 😉

  • November 26, 2011 at 7:15 am
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    Deano’s jalapenos sound fantastic! Are they breaded and fried like French’s fried onions?

  • November 21, 2012 at 2:14 pm
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    I tend to serve very few patently spicy dishes but, instead, prefer to serve both mild AND spicy condiments and side dishes.

    Of course, I’m ALMOST always cooking for a audience that ranges from zero heat tolerance to those who make me look patently garden variety when it comes to loving heat.

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