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William Maxwell of Vandalia, Mo.

Melissa Maxwell

William Maxwell of Vandalia, Mo.

Melissa Maxwell

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Silver Bill's Garbanero Tongue-Twister Hot Sauce

Thomas Pierce/NPR

Silver Bill's Garbanero Tongue-Twister Hot Sauce

Thomas Pierce/NPR

A half cup of Silver Bill's Garbanero Tongue-Twister Hot Sauce is rumored to be capable of reviving a horse that's been dead less than an hour.

Ingredients

• 1 quart peeled garlic cloves
• 6 to 12 bright red habanero peppers
• 2 6-ounce bottles Goya Louisiana Hot Sauce
• 1 tablespoon seasoned salt
• 1 tablespoon freshly ground black pepper

Directions

Snip the cluster end off each garlic clove. Remove seeds from the habanero peppers. Use at least 6 habaneros or more, depending upon their size and the maker's taste and/or threshold of pain.

Combine all ingredients and liquefy in a blender. For a thinner sauce, add more Goya Hot Sauce.

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Camille Napier Bernstein of Franklin, Mass.

Camille Napier Bernstein of Franklin, Mass.

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Green Garlic Crab Cakes With Cilantro Cumin Cream

Thomas Pierce/NPR

Green Garlic Crab Cakes With Cilantro Cumin Cream

Thomas Pierce/NPR

Ingredients

Cilantro Cumin Cream

• 1 cup packed cilantro, including stems
• 2 tablespoons fresh lemon juice
• 8 ounces sour cream
• 1 teaspoon cumin
• 2 tablespoons minced green garlic
• salt
• pepper

Crab Cakes

• 1/4 cup mayo
• 1/8 cup minced green garlic
• 4 tablespoons minced red pepper
• 2 large egg yolks
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh cilantro
• 1 tablespoon spicy mustard
• 1 tablespoon lemon zest
• 1/4 teaspoon white pepper
• 1 pound crabmeat (biggest chunks broken up)
• 1 1/2 cups breadcrumbs or panko
• Oil and butter for frying the crab cakes

Making The Cilantro Cumin Cream

Combine the first three ingredients in a food processor. Stir in cumin and garlic. Salt and pepper to taste. Let flavors meld while making crab cakes.

Making The Crab Cakes

Combine all ingredients in order. Make small crab cakes, about 2 inches in diameter, a little more than 1/8 cup each. Heat 1 tablespoon light olive oil with a little butter on medium heat, and cook cakes until a golden crust forms — about 3 minutes for the first side, 2 minutes for the second. Add more oil or butter as needed for subsequent cakes (but don't overdo it).

Recommended over a very lightly dressed early greens salad, including baby arugula and baby amaranth greens. Roasted new potatoes are great, too. Serve cilantro cream on side.

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Rachel Zemser of Burlingame, Calif.

Rachel Zemser of Burlingame, Calif.

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Spanish Tapas-Style Fried Potatoes With Shrimp And Garlic

Thomas Pierce/NPR

Spanish Tapas-Style Fried Potatoes With Shrimp And Garlic

Thomas Pierce/NPR

A garlicky, spicy potato dish that is similar to tapas served in Spain. The potatoes are delicious, especially when dipped into a garlic-infused aioli.

Ingredients

• 1 1/2 pounds russet potatoes
• 1/3 cup extra virgin olive oil
• 8 cloves of garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 pound medium-sized shrimp, peeled and deveined
• 1/4 cup fresh parsley chiffonade

Directions

1. Bring a pot of water to boil and add the potatoes. Cook until tender. After they are cooked, drain, cool and cut into 1/2-inch cubes.

2. Heat a large skillet over medium heat and add the olive oil. Heat up the oil and add the minced garlic, red pepper flakes and salt. Cook the garlic for about 30 seconds, then add the potatoes.

3. Toss the potatoes with the oil/spice mixture and cook until the potatoes are brown and crispy all over (turn them every 5 minutes so all sides are evenly brown).

4. Add the shrimp and parsley; cook for three minutes until the shrimp are pink.

5. Serve immediately with crusty bread and aioli. Sprinkle parsley on top for more garnish.