I made a really good, very hot one off of allrecipes.com. It's called Bob's Liquid fire . But I was thinking it would be delicious if you used some milder peppers such as jalapeno for part of the habaneros. Not that it's not good as is, but I did leave the mustard out of it. I diluted my sauce 50/50 with peach jam and used it as a glaze on some pork chops and they were DELICIOUS! YUM Here is a link that might be useful: liquid fire hot sauce

I have to agree with annie1992 on this one. A good steak, perfectly cooked (rare), Needs nothing but a bit of salt & pepper. But here is a recipe I found here on the CF Quite a long time ago. Sorry, I don't know who originally posted it, I didn't keep that info. Baked Onions For each medium onion: 1 Tablespoon worchestershire sauce 1 Tablespoon soy sauce (low sodium works fine) 1 Tablespoon butter Tony Cachere's to taste (or use half of a bouillion cube in place of the worchestershire & soy sauces) Peel the onion. Cut off the top. Cut the root end off leaving enough to keep the onion intact. Vertically slice the onion into 8 wedges, but do not slice all the way through. Place onion in an individual ovenproof dish or on large square of foil. Pour the worchestershire sauce and soy sauce over the top of the onion. Lay the piece of butter on the top of the onion. Sprinkle with Tony Cachere's to taste. Cover dish with foil or wrap onion tightly in foil. Bake at 350 degrees for one hour. Fabulous with steaks...and don't forget to dip your steak in the juice! Note: I usually do them in the microwave, Using my microwave's "Fresh Vegetable" setting. They would probably do well wrapped in foil, and cooked on a grill, too. Rusty

Steve, I'm not sure whether to agree with you or disagree with you. What's in a name? Do you think PF Changs makes their Mongolian Beef like Annie? No, they don't. Does Chicken/Veal Picatta require capers? I always thought so, until I read that capers are a southern Italian thing; in the north you won't find them in the dish. True? Who knows. But it doesn't stop the Palm from publishing a recipe "without." I'm mostly with you on following a recipe to the 'T' first go-around as long as you are attacking this as "trying a recipe." If you're making major changes - lemon to lime in Picatta - then realize you were just "inspired" by a recipe, but can't really judge it. On the other hand if there's a minor substitution or omission that you know you'd prefer, then I say have at it. Just be sure to mention it in a review. Sriracha for CRP? It'll alter the taste, that's for sure. If you prefer it, go for it. Just mention it when you tell us about your results. Oh, and I know for a fact that Annie has both available in her kitchen. ;)

I don't flambé. Perfectly understandable to be hesitant. Epicurious recipe, HERE Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes. Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks. I actually turn off the burner when i add the cognac. The pan is very hot at that point. Then turn the burner back on to finish. I learned from Ann_t...her recipe, HERE . She uses less cream. I aim for her color sauce. Just keep a lid same size as your pan nearby if it flames by accident.