How to use A&B American Style: Chickpea Patties

Cheesy Chickpea Patties by Ms. Food DivisionRecipe: Cheesy Chickpea PattiesWe love this recipe from a fan. We discovered @MsFoodDivision on Instagram after this recipe and her beautiful photos brought her to our attention. Cindy started her blog to "promote healthy eating culture on a bigger scale". Us, too! We love what you're doing, Ms. Food Division. Keep it up!

This recipe for Chickpea Patties is a great way for vegetarians to get our Pepper Sauce into some burgers. You could make other veggie patties (quinoa or black bean) just as easily. But, the key is to make sure you get a nice crispiness on the outside. That's what makes it extra satisfying and gets the kids into it.

Try adding these to the lineup at your BBQ to make your Memorial Day a Meatless Monday.

(Vegan? You already know how to make the couple of substitutions to adapt this to your diet)



  • 1 can chickpea, drained; boiled in hot water for 10-15 minutes, remove the skins of the chickpeas
  • 1 carrot, shredded
  • 2 garlic cloves, finely chopped
  • 3 shallots, finely chopped
  • 100g grated cheddar cheese
  • 50g grated parmesan
  • 1 bunch chopped fresh parsley
  • 2 eggs
  • 1/2 cup panko
  • extra-virgin olive oil
  • Our A&B American Style Pepper Sauce


  1. Preheat a frying pan with oil under medium heat, add chopped garlic and carrot, cook for 5 minutes.  Turn off the fire. 
  2. Transfer the cooked carrots to a large mixing bowl.  Add chickpea and get a potato masher to mash the chickpea.  
  3. Add the cheese, fresh parsley, chopped shallot, eggs and panko to the chickpea mixture.  Season.  Mix well.  
  4. Form the patties with your hands by carefully roll the mixture into a ball, then gently squeeze down to flatten the patties to about 3cm thick.   
  5. Preheat a frying pan with a generous amount of olive oil under medium heat, add the patties and cook each side for about 5 minutes or less (being careful not to burn them).
  6. Place the cooked patties on a kitchen towel to soak up any excess oil. Plate them on a bun as a veggie burger or finger food as you like.
  7. Serve with A&B American Style Pepper Sauce

Have your own suggestions for how to use A&B American Style? Share them with us in the comments or tag us @ABAmericanStyle on Instagram or Pinterest

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January 30, 2014


cheese ›   dips ›   holidays ›   recipes ›   Super Bowl ›   uses ›  

A&B American Style Super Bowl Bacon Scallion Cheese Dip

THE SUPER BOWL! It's here. It's in our backyard in NYC this year and the lead up to the game has been fantastic. We're really enjoying the back and forth (especially this little bit, which makes us want to add ducks to our recipe below)

Naturally, we believe every football party needs some serious cheese dip. And, we aren't microwaving cream cheese and mayo with frozen spinach and calling that serious.

We are taking two types of cheese. Bacon. Corn. Scallions. Garlic. Onion.

We are using a makeshift double boiler to protect our cheese from scorching (it's easy to do).

We are making some serious A&B American Style Cheese Dip.

We recommend you do the same.

Recipe: A&B American Style Cheese Dip
  • 6 Tablespoons A&B American Style Pepper Sauce (available at these fine retailers)
  • 1/4 LB yellow cheddar cheese, shredded
  • 1/4 LB smoked gouda cheese, shredded
  • 4 slices bacon, chopped into thin bits and crisped
  • 1/4 cup canned corn kernels (about 1/3 can)
  • 1/2 cup green part of scallion (sometimes called spring onion), chopped (check this link to fancy this up)
  • 1 clove garlic, finely chopped
  • 1/2 cup onion, finely chopped (can sub the white part of your scallion, too)
  • 1 tablespoon cornstarch
  • 6 small flour tortillas, toasted in a 400 degree oven for 3 minutes
  • Salt and pepper to taste 
  • 1 or 2 cups of water for the double boiler setup (don't sweat, it's easy)
  1. Toss the shredded cheddar and smoked gouda with 1 tablespoon of cornstarch. Hold this on the side
  2. Chop 4 slices of bacon into thin bits
  3. Cook on the stove on low heat until crisp. Transfer cooked bacon to a paper towel to drain
  4. SAFELY! Take out most of the bacon fat and save it in a glass jar or coffee mug in your fridge for making Eggs American Style (recipe coming soon). Keep just enough to coat the pan
  5. Add the onions and garlic to the pan with the bacon fat
  6. Cook on medium heat until translucent and transcendent
  7. Add the corn and green scallions and cook for 2 minutes. Set aside
  8. Save some (about 1 tablespoon) of the bacon, scallion, onion, garlic and corn mixture for garnish. The rest to be stirred into the melty cheese
  9. CONGRATS! You're about half way there. Now we MELT THE CHEESE
  10. A double boiler set up makes it easier to prevent scorching the cheese during the meltification process. 
  11. Start your double boiler setup by adding one or two cups of water to a small sauce pot
  12. Bring the water to a boil and then reduce the heat to a simmer
  13. Place a medium sized metal bowl over the simmering water. Add the cheese, which you tossed in cornstarch earlier, to the bowl
  14. This metal bowl may get hot. Use a dry towel or pot holder to hold it
  15. Stir the cheese until meltified (8 minutes or less)
  16. Fold in the reserved bacon, scallion, corn, onion, and garlic.
  17. Stir in 6 tablespoons (or more) of A&B American Style Pepper Sauce
  18. Season the dip with salt and pepper to taste
  19. Pour the A&B American Style Cheese dip into a ramekin or other serving dish
  20. OPTIONALLY (but recommended) put your oven safe serving dish under the broiler and brown the top for about 3 to 5 minutes
  21. Garnish with a tablespoon of the bacon, scallion, corn, onion and garlic mixture and more A&B American Style Pepper Sauce (available at these fine retailers)
  22. Serve immediately
  23. ..
  24. WAIT! Don't forget the warmed tortillas, tortilla chips or vegetables
  25. Enjoy!
How do you use A&B American Style Pepper Sauce?  Let us know in the comments

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The March Hare: an A&B American Style reinvention of the classic bloody mary

This is an updated post from our own blog, but with beautiful new photography. Did you notice the new photography? It's right above this text
Another recipe. This time for a drink.

Here’s what’s been happening. You guys hear that we make a product from chili peppers (the Red Fresno) and assume that there should be a special bloody mary drink with it.

Go for that, if you want. But we’ve got something even better.

We know when you traditionally drink your bloody mary. It’s a beautiful, sunny weekend morning. You’re in pain. You take a look out the window and the sun hurts your eyes. You crawl back into bed for another 15 minutes.

Finally, you get yourself up. You’re tired of the same tomato and worcestershire flavor every week. 

We’ve got a new crisp and refreshing hangover drink: The March Hare (recipe below the fold)

Recipe: The March Hare
  1. Take carrot juice, orange juice and put in the fresh ginger. Hopefully, you did this last night because the flavors come together much better when they have time to hang out
  2. Squeeze in some fresh lemon juice
  3. Add a healthy pour of A&B American Style Pepper Sauce
  4. Add an unhealthy pour of Vodka
  5. Garnish with something fresh and bitter (Parsley or Celery)
  6. Drink
  7. Feel replenished as the carrot and ginger rebuild your body while the A&B American Style wakes you up and the lemon juice brings it all together
  8. Chew on the garnish in your slightly improved state
  9. Repeat steps 6-8 until the glass is empty
  10. Once the glass is empty, repeat steps 1-10, because you underestimated how good that was and you should certainly have one more
The American Style thing to do is try something new. Give it a shot next weekend and let us know how it goes. 

Got a better idea for A&B American Style? Share it in the comments. If we post it, we’ll give you a free bottle of A&B American Style Pepper Sauce.

How to use A&B American Style: The Davy Crockett Grilled Cheese

This is a guest post from Mackenzie Smith of the Grilled Cheese Social. Where you can find more amazing grilled cheese recipes and find out about all the other cool stuff Grilled Cheese Social does.
The Davy Crockett featuring A&B American Style Pepper Sauce
One of the greatest parts about working from home is that I never have to change out of my sweatpants AND I get to wake up whenever I want...kind of. This probably makes me sound like a slob, but when it's like 10 degrees outside, what else is a FL girl supposed to do? I definitely don't want to wear skinny jeans while I'm sitting on my couch, endlessly tweeting for hours at time... I mean I can barely stand wear my fav Levis when I go out at night. And even though sweat-life sounds great and is super comfy in the moment, not getting out of my battered grey pants starts to take a toll on me... especially when your roommates get home and you're still in the exact same spot in the exact same clothes as when they left. I don't think they're judging me or anything like that but it makes me start to think that I should maybe get dressed and work in a coffee shop or a place that has actual human interactions.
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November 26, 2013


holidays ›   recipes ›   Thanksgiving ›   uses ›  

Thanksgiving Time Again!

Happy Thanksgivukkah! Once in 70,000 years these two overlap. So, we recommend you take full advantage of it.

To do so, here are a few reminders of how to make some important additions to your Thanksgiving table.
First, make turkey stock and use it for gravy and braising liquid
Then, make some spicy pumpkin soup
Next, make our super simple spicy cranberry sauce (feel free to compare with the NY Times)
Make sure to use some of the turkey skin for cracklings
And, if you over-indulge, try a March Hare the morning after

And, if you put together a leftover sandwich, a little Pepper Sauce is a great way to brighten up the flavors a little bit.
How are you celebrating? Share with us in the comments

Super Bowl Sunday, American Style

The American Style way to enjoy the Super Bowl is with all kinds of innovative takes on classic food. We came across a great list of ideas from Thrillist. Then we noticed that our Pepper Sauce is a great addition to just about all of them.

Here are the top 5 that got us spiced up:

Baller Pulled Pork
Pulled pork and A&B American Style are a great combination. Add some cole slaw and it's everything you dreamed a pulled pork sandwich could be.

Blue Cheese Dip
Seriously, if you're gonna make (or order) wings, make this dip. But, make sure you use A&B American Style instead of Crystal's (not that we don't like Crystal's, use both!)

Sea Deviled Eggs
Deviled Eggs are one of B's personal favorite uses for A&B American Style. This one has shrimp in it, which only increases the flavor benefit you'll get from adding Pepper Sauce.

Grilled Mac & Cheese Sandwiches 
This one looks like  a guaranteed winner. Maybe a bit harder in execution than the ones above, but totally worth it. Use Pepper Sauce to cut some of the richness from the cheese and butter in this recipe.

Po' Boy Sandwich Cups
You know how good A&B American Style is with oysters. So, add some oysters to your meal and really class up the joint before watching grown men in tights beat the pants off each other.

These recipes will hold up without the obscene amount of bacon Thrillist is promoting. Enjoy the Super Bowl and remember that watching sports is not the same as being active yourself. Both are a ton of fun, provided that you don't weigh a ton.

Did you make one of these or another recipe using A&B American Style? 

Share it  in the comments or post a photo to our Facebook page, ontwitter (@ABAmericanStyle), on instagram (#ABAmericanStyle), or anywhere else. If we blog about it, we'll give you a discount on your next order.

How to use A&B American Style: Spicy Cranberry Sauce

We realize we may have overwhelmed you with the pumpkin soup recipe yesterday. That's by far the most complicated recipe we've given you so far. We think you can handle it and we challenge you to challenge yourself.

Even though this recipe is simple, you should do it early because, like with most things, great taste takes time to develop.

Recipe: Spicy Cranberry Sauce

  1. Dissolve the sugar in the water (you’ll need to stir a lot)
  2. Add cranberries and onions and simmer for a while
  3. Add A&B American Style Pepper Sauce
  4. Let it chill. 
  5. Seriously, you want a couple of hours for the flavors to come together
  6. Makes a great topping for turkey
  7. It’s even better on day-after turkey & stuffing sandwiches
Note: We deliberately do not add any sugar to our Pepper Sauce recipe. We get our sweetness and great flavor from the natural produce we use. But, we don't use cranberries and those things have some serious tartness that the sugar tames a bit.
November 19, 2012


holidays ›   pumpkin ›   recipes ›   soup ›   Thanksgiving ›   uses ›  

How to use A&B American Style: Spicy Pumpkin Soup

Pumpkin is the official gourd of fall. After the bird, it’s the most common ingredient on Thanksgiving tables. Go out and buy a bunch of pumpkin.

Great move.

It’s not difficult to make your own pumpkin puree. Open the gourd and add heat until it softens (cut it in half and roast it, or cube it and boil it). Not that there’s anything wrong with getting canned pumpkin. There are plenty of high-quality all-natural, canned pumpkins at the store.
We prefer the real thing because then you get the seeds and stems. We haven’t yet found use for the stems. 

Season and toast the seeds and serve them alongside everything from vegetables to the soup recipe below (or just eat them out of a bowl).

American Style Pumpkin Soup
Ingredients for 4 servings:
  • Pumpkin Puree, 2 cups
  • Turkey Stock, 3 cups (you made this ahead of time right? LINK). If you don’t have enough, adding water to any stock will work.
  • Water, 3 cups (the ratio of stock to water can change depending on your taste, you’ll just need enough liquid to make the texture right)
  • Unsalted butter
  • Onion, diced (spanish, white, red, it’s all good)
  • 2-4 cloves of garlic, minced
  • Red Fresno Chili Pepper, diced (our favorite, but you can sub any fresh chili you like)
  • 1 teaspoon cumin
  • ½ teaspoon ground ginger
  • ¼ cup of A&B American Style Pepper Sauce (or more, to taste)
  • Creme fraiche
  • Salt & pepper

  1. Melt the butter over medium heat
  2. Add onion, garlic and chili pepper and cook, keeping the onions and garlic from browning by stirring or lowering the heat. Add some salt to help the process along
  3. When the onions start to turn translucent, add the cumin
  4. Stop.
  5. Inhale.
  6. There are a lot of odors happening in your kitchen. From this recipe and others. Try to identify each one.
  7. Resume as the cumin becomes fragrant
  8. Add the ground ginger
  9. Add the pumpkin puree and stir
  10. You want a smooth, velvety texture for this. Get that however you like. An immersion blender is most convenient, but less likely to get the best texture. A traditional blender or food processor will get a better texture, but you’ll need a second pot to return the mixture to unless you have a huge blender
  11. Stir in A&B American Style Pepper Sauce
  12. Add stock and water and simmer to bring the flavors together
  13. Season with salt & pepper
  14. You can do all of this a day ahead, and it might even be better when the flavors have time to rest together and become a cohesive unit. Just reheat gently before serving
  15. Serve with creme fraiche and more A&B American Style Pepper Sauce

Modifications to this recipe are also amazing. Play around with it. What matters is that you like it. We think making it for your family and friends adds warmth and flavor (not just heat). That's the American Style way to celebrate.
November 17, 2012


recipes ›   soup ›   stock ›   Thanksgiving ›   uses ›  

Thanksgiving, American Style

Photo by Donna Turner Ruhlman
Thanksgiving is coming up. It’s a great holiday where most of us eat way too much food. It’s the start of the holiday season throughout which we will continue to eat way too much food. Until January 1, when we decide to go on a diet for the next year. That’s a fun American Style tradition. 
We love tradition.

We also love to interpret tradition loosely and to experiment with new things. That’s how we created A&B American Style Pepper Sauce (and how you first tried it!). So, this week we’ll be bringing you a few ideas to add some additional flavor to your Thanksgiving (not just heat).

The first thing to do is make Turkey Stock. Make it before Thanksgiving and use it in your gravy. Make it after Thanksgiving because waste is disrespectful to the bird, to the farmer who raised it, and to your taste buds, which will benefit from the unctuousness of turkey stock in so many everyday recipes.

Here’s the easiest way to make stock:
Ingredients: Turkey bones, Water
Directions: Put turkey in pot, cover with water, heat just below a simmer for a long time

Here’s Michael Ruhlman, the guy who helps Thomas Keller write cookbooks, teaching you how to make your stock even better:
Before Thanksgiving (complete with cocktail)
When making the TurkShot, make the all-natural, American Style substitution

After Thanksgiving to use in your turkey pot pie, which is made better with A&B American Style Pepper Sauce

FYI: You can freeze extra stock and use it over the next 6 months. Easy example of where to use it: in place of water when making rice (or a turkey paella from the leftovers! oh! great idea!). Also, freeze some of it in ice cube trays for quick access.

Photo by Donna Turner Ruhlman from
November 12, 2012


holidays ›   recipes ›   Thanksgiving ›   uses ›  

More Thanksgiving Ideas: Turkey Cracklings

Make cracklings. Cracklings are delicious. They add amazing texture and flavor to everything you put them on. We don’t generally endorse eating fatty foods for no reason. And, we definitely think you should use moderation with them. HOWEVER, this is Thanksgiving we’re talking about.

Plus, turkey fat contains palmitoleic acid, a monounsaturated fatty acid, that is considered a beneficial fatty acid. It helps the immune system, increases insulin sensitivity, improves lipid metabolism (that’s cholesterol), and thusaddresses obesity.

We solicited ideas from a number of chefs. We found lots of opinions on how to make this work.

Here’s one way to make them:
  1. Roast your turkey.
  2. While the turkey rests, carefully remove the skin you want to use (fattier is better)
  3. So far everyone agrees.
  4. Put the skin on a tray lined with parchment paper
  5. Cover with more parchment paper and weigh it down (this may help it cook more evenly by preventing the ends from curling up and cooking differently)
  6. Put the skin back into the oven at about 300
  7. Watch it carefully to make sure it does not burn
  8. Cook it until it’s starting to become crispy and delicious (probably about 15 minutes)
  9. Remove from oven. They may not be crispy yet. They will crisp up as they rest. You can always put them back in, but you can't unburn them
  10. You did the cooking! Eat some
  11. STOP! Don’t eat all of it!
  12. Use it on top of your vegetables, in your mashed potatoes, under your gravy
Do you need vegetable recipes? Here’s some ideas: creamed kale, roasted brussels sprouts, and/or an autumn salad

Word of caution: if you brined your turkey with sugar, the sugar may burn during this process, so don’t do it.

Note that our Pepper Sauce is nowhere to be found in the above. That’s because we trust that you’re using it elsewhere on your Thanksgiving table in the amount you like. After all, we’re about flavor, not greed.
Special thanks to Chefs Brian Ray and Jef Wright for advice