Double Down on the Heat This Summer With These Hot Dishes

Double Down on the Heat This Summer With These Hot Dishes

©Peter Hershey

My father is a spice junkie. He's on a constant quest to find the most outrageous spicy foods. I honestly don’t know how he still has a stomach, or taste buds for that matter. I remember as child, he would eat the peppers that came with our Papa John’s pizza in one bite. I think he enjoyed watching my siblings' little faces as they cheered him on and the fear on my face as I pleaded for him not to do it. But now, ironically, I love spicy food. Not necessarily supernova hot, but I love the added kick and the layers of flavor that peppers from different regions of the world can bring. Now if you find yourself more on my father’s end of the spice-loving spectrum, here are four spots you should check out this week. Enjoy!


Hottest Teriyaki Sauce from Glaze

If you’re looking for scorch-your-insides spicy, look no further than Glaze’s hottest teriyaki sauce (available at their DIY sauce bar at the recently opened Lexington Ave location). Made with ghost peppers mixed with Glaze’s signature teriyaki recipe, the sauce makes for a fiery addition to any of Glaze's bowls—we recommend it paired with the new Pulled Pork.


Sambal Tomat from Selamat Pagi

Greenpoint’s Balinese-inspired restaurant, Selamat Pagi, serves up a housemade sambal tomat that gives off a spicy, yet slightly sweet heat. The condiment—made from tomatoes and red chilis—is a staple in Indonesian homes, and amps up the flavor of dishes on Selamat’s menu like brunch favorite, Kaya Toast (house-made milk bread, coconut jam, poached egg, and kecap manis a.k.a sweet soy sauce.)


Fermented Chili Sauce from Little Tong Noodle Shop

Add a fiery kick to Little Tong’s signature mixian rice noodle bowls with a spoonful of Chef Simone Tong’s housemade fermented chili sauce. Made with hot peppers, garlic and a few secret ingredients, this fermented sauce brings a funky, complex punch to dishes like the Grandma Chicken Mixian (chicken confit, black sesame garlic oil and a scattering of toppings and house-made condiments.)


The Marinade for the Spicy Chicken Sandwich at 886

The Spicy Chicken Sandwich at 886 is no joke —a recipe inspired by a famous sandwich found only at Taiwanese McDonald’s. The chicken is marinated in a combination of rice vinegar, rice wine, sugar, white pepper, soy sauce and a house chili powder made from chinese chilli pepper (chao tian jiao) and sichuan pepper. If the marinade wasn’t spicy enough, the sandwich is then topped with a sauce made of ketchup, sriracha, miso and sugar and a daikon slaw, made with a half stick of a red chili pepper. Mouth en fuego.



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