Sriracha Candy Canes?

This blog is no stranger to candy canes. Last year and the year before I did a pretty extensive review of all candy canes from the Smarties flavored ones to Jolly Rancher. It caused some awkward moments at the dentist the following month but it was well worth it to let the world know where these Christmas treats, which double as tree ornaments, stand. It’s my duty as a silly blogger.

I was positive that I tapped the cane market. They couldn’t possibly have come out with any more variations. I wrote damn near $200 off my taxes in just candy canes last year (kidding IRS) so if they made another version, I would certainly know about them.

And then I strolled into World Market.

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SRIRACHA CANDY CANES!

You have got to be kidding me. I have been boasting to know the entire candy cane market only to get one-upped by a flavor that should not be.

The Canadian company, J&D Home Enterprises has defied all that is holy and infused Sriracha hot sauce with candy, colored it red, green and white and molded it into a cane. It’s 90% evil with 10% awesome and that is 100% VeggieMacabre approved. You might say nothing is sacred anymore but we live in a time when you can quit smoking by sucking on bubblegum flavored vapor. I don’t know.

Now I have to eat this craziness.

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When breaking off a piece I immediately noticed a marrow that I am assuming is the Sriracha blend. It smelled like a regular candy and the first bite tasted like a regular candy cane but soon something else began to creep in. Yikes! It’s pretty darn spicy especially in the back of the throat and the sweet-tasting spot on the tongue (front center). I even felt a little heartburn after I finished. *swoon*

I think I love these Sriracha candy canes more than I should. In fact, I am looking for a mountain cabin getaway for the both of us. These things are my new favorite Christmas candy by a mile. Even though they don’t bear a liking to the Huy Fong Sriracha sauce we have come to love and put on everything, it has a kick that will leave you confused to why you have all twelve canes shoved in your mouth.

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I bought these fine candy canes at World Market for around five bucks and if you have a tough time finding them in you area you can certainly order them at here. Trust me, if you like something spicy and new, you should probably buy at least forty boxes because they are awesome. Even on the back of the box it states “…great for tricking children…”. Come on, maaaan!

How to Make “Hate Pizza”

I can’t really put my finger on when I started to be a fan of spicy food but as far as I can remember, it started in my early adult years. Actually, the more I think about it, my contempt for bland food began in the Army which led me to dowse everything with Tabasco. Since then I have ventured far up the Scoville unit scale , turning Tabasco from what used to be a heated nasal enema to mere sprinkles on a sunday.  My stomach can probably break down a twelve gauge shotgun shell with little more than a hiccup and taps to the chest.  But with this found glory of dastardly concoctions comes a lonely road where no one wants to eat everything I cook for fear of  reenacting a Bean-O commercial. I get it. Then there is Halloween with parties and I see a chance to disguise my love as a gimmicky party-food novelty. Oh I have sights for them to see. Let me teach you how to make the Devil’s pizza or how it has come to be known: Hate Pizza.

Okay. First off you need pre-made pizza crust (preferably thin) and coat it in extra virgin olive oil. I, myself, am very particular about the kind of EVOO but in reality it doesn’t matter for this particular pizza. Also, I didn’t make my own crust because when people are eating this they aren’t going to comment about how amazing the crust is but rather wonder if hitting their mouths with a hammer would reduce the burn.

You will also notice those attractive orange peppers known as habaneros. Yes, they are powerful and each one can ruin a night depending on your palate. I add eight of these lovelies and before we mince, I take off the stems because…people eat will eat this you know.

I load up all eight into the ol’ SlapChop and pound the bajeebus out of them until they are finely minced. Also, I add six garlic…things. You know, the whole pieces off the clove? You know what I mean.

That looks pretty inviting, don’t you think? Actually, right after I took this picture the mixture of the over ripe garlic and habaneros combined to almost knock me over. My eyes and nasal passages took a time out and I had to go outside and blindly pace the yard, hoping insult to injury wouldn’t result in dog poop on the shoes.

The sauce. Any good chef knows the magic of a good pie rests in the sauce. I prefer Don Pepino to Ragu sauce. Actually I prefer motor oil to Ragu but that is letting my snippy side out. You will notice that only about 1/4 of the can is used. “But Will”, you ask, “how will only 1/4 of a can of pizza sauce be enough to cover the whole pizza crust?” Good question!

Because I am adding a whole blammin’ jar of super hot Sriracha Hoy Fu Kong sauce! And it is amazing! If you have never been to a Vietnamese restaurant and had Pho or any other dish you are missing out. This is where I fell in love with Sriracha and have been looking for a good cross-dish. And sista’, I have found my medium.

While applying the sauce to the pre-made crust I thought making a devil face would be appropriate. All it ended up looking like was a frog. But it’s an EVIL frog!

We are almost there. At this point the oven is preheating to 475. A whole medium size bag of shredded mozzarella is evenly spread over the pie and the habaneros and garlic follow.  But we aren’t quite done yet.

It’s said Lucifer comes as an attractive and friendly character. Slicing one jalapeno, make a smiley face. It’s as if it is saying, “It’s okay. If you don’t like hot foods, you can take off my eyes. Everything will be alright.”

Let’s bake this bitch! The oven is all preheated and I turn the temp from 475 to 425. The average bake time is between 10 to 13 minutes. Maybe different if you are baking this on Mt. Everest. While this bakes, decontaminate everything! The seeds from one habanero can cause the dog to create a family historical event like “The 2011 Ass-plosion Dog/Couch Event”. You need to wash your hands and scrub under the fingernails. Being a spicy food fanatic, there has been many forgetful pee breaks resulting in…milk. I’ll leave it at that.

Those few minutes pass fast and before you know it the house is filled with the aroma of pain. This looks pretty inviting, don’t you think? It’s funny to think this is a vegetarian friendly pie. In my mind, vegetarians always seem so sweet.  This must be angry lefty anarchist type of veggie friendly food.

Well, I wouldn’t recommend this for a just any occasion. It’s Halloween and parties need to have one or two novelty food items. This is fun for bets or to show off who can brave a bite of the hottest pizza around. Or, if you have no soul, this Hate Pizza an be used for revenge. Because revenge doesn’t always have to be a dish best served cold.

Happy Halloween.

EDIT!

Apparently people didn’t hate the “Hate Pizza”. A bunch of crazy assholes, says me!

Finally! Right?

Remember that review I promised for Veggiemacabre.TV about a month ago? Well here it is. This is the first Hot Sauce review challenge in collaboration with Review the World. I know it isn’t the most exciting review but we did sacrifice our mouth and stomach lining so BACK OFF! Sorry. Well, look for major changes over at Veggiemacabre.tv thanks to this new kick off review. And check out my boy Brian’s site over at RtW.

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