July 26, 2015


chill ›   corn ›   peaches ›   recipes ›   soup ›   summer ›   uses ›  

How to Use A&B American Style: Chilled Corn and Peach Soup

This recipe is cross posted on our @Medium page. There are some additional notes made there. Check it out

If you like seasonal produce, then you probably have a lot of corn and peaches right now. Great! Because corn and peaches are delicious.

Here’s a summer soup to make from any extra corn and peaches you have. I like to eat it chilled while sitting on the porch. You are welcome to eat it warm if you prefer (substitute stock for water in that case).

It gets a bite from ginger and our Original Pepper Sauce. Coupled with the natural sweetness in the corn and peaches, this flavor combo is a perfect way to start a picnic.

Chilled Corn and Peach Summer Soup

Serves Four to Six, depending on your bowls


  • 2 ears of corn
  • 2 ripe peaches, diced
  • 2 tsp minced ginger
  • 1 really fat spring onion or 3 of the skinny ones, chopped
  • Basil leaves
  • Blue corn tortilla chips
  • Our A&B American Style Original Pepper Sauce
  • Water
  • Salt, to taste


  1. Shuck and clean the corn
  2. Cut the kernels off the cob
  3. Add the kernels and naked cobs to a pot with enough water to cover them and heat
  4. When the water starts boiling, add the chopped spring onion
  5. 3 minutes is enough to cook the corn and spring onion. Then turn off the heat
  6. Save about 2 cups of the cooking water (you probably won’t use it all)
  7. Toss the cobs, they don’t help you anymore
  8. Strain the corn kernels and spring onions out of remaining water
  9. Set some of the kernels aside for garnish
  10. Dice the peaches and put them in the blender
  11. Add the minced ginger to the blender
  12. Add the corn and spring onion to the blender
  13. Blend a little on low (note: be careful when blending hot liquids)
  14. Blend more on high
  15. Add A&B American Style Original Pepper Sauce
  16. Add water to get to your desired texture
  17. Season with salt to taste
  18. Chill ← You and the soup
  19. Taste and adjust seasoning
  20. Portion out the soup (there are 4–6 servings here depending on your bowls)
  21. Garnish with corn kernels, torn basil, and A&B American Style Original Pepper Sauce
  22. Crush some blue corn tortilla chips for crunch and presentation
  23. Enjoy!

Have your own suggestions for how to use A&B American Style? We are @ABAmericanStyle on Instagram and Pinterest and we want to hear from you

Want a little bit more from us? Sign up for our mailing list by clicking here

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 Ruhlman.com