2010 Hot Sauce Award Winners

2010-2009 Golden Chile Winner - 2009 Scovie Winner Papa Jack's Buffalo Hot Sauce™2009 Golden Chile Winner - 2009 Scovie Winner Razing Cane Garlic Relish™, See our 32 National Awards for Hot Sauces here: our products page!


Hot recipes

Accompaniments | Appetizers | Chutneys & Marmalades | Desserts | Dressings | Entrees | Marinades & Rubs | Salads | Sauces | Soups





Spicy Citrus Marinated Olives

2 # Varity Pitted imported Olives in brine(Kalamata, Niçoise, Black, and Green etc)
1 clove garlic minced
1 cup Extra Virgin Olive Oil
1 Table spoon Red Wine Vinegar
1 Table spoon Balsamic Vinegar
1 lemon zested and juiced
1 Tablespoon fresh chopped Tarragon
1/4 tsp. curry powder
1 Table Spoon Howlin Hollar Hot Sauce - 2007 The Hot Pepper Awards Winner



Procedure :

Drain Olives and rinse thoroughly with cool water
Cover in cool water and allow to soak for at least 1 hour
In a 1 gallon container combine garlic, olive oil, red vinegar, balsamic vinegar, lemon zest and juice, fresh diced tarragon, Howlin Hollar Hot Sauce and curry powder
Place lid on container and shake to mix well
Drain Olives and add to container and refrigerate for at least 3 days to blend flavors
Serve on a relish tray at your holiday party








Smoked Turkey Pinwheels

2 # smoked turkey sliced thin
1 small package cream cheese
1 small goat cheese log
2 cups spicy cranberry relish(see recipe below)
1/2 bunch scallions sliced thin rounds
1 package 10" or 12" tortilla wraps
1 10.5 oz jar Razing Cane Garlic Relish - 2009 Golden Chile Winner, 2009 Scovie Awards, 2008 America's Best Food Events Winner
Procedure :

Place cream cheese and goat cheese into a food processor and whip
separate and lay out the wraps
place a large dollop of cheese mix onto the center of wrap and spread a thin layer over the whole wrap
sprinkle with some of the chopped scallion
place 2-3 slices of smoked turkey onto wrap
spread 1-2 tablespoons of cranberry relish onto turkey and spread to an even layer
spread 1 tablespoon of Razing Cane Garlic Relish onto turkey and an even layer
Roll wrap and then trim each end and then slice into 1/2 inch pieces
Place on a platter and serve em up!








Spicy Cranberry Relish


4 cups sliced IQF cranberries - thawed (you may use fresh)
1 Tablespoon grated lemon zest
2 1/2 cups sugar
1/2 cup water
2 tablespoons fresh lemon juice
1 cinnamon stick (whole)
1/2 tsp. ground cloves
1 Tablespoon Creepin Quag Hot Sauce - 2008 Golden Chile Winner - 2008 Scovie Award Winner


Procedure :

In a large sauce pan combine sugar, water, zest, cinnamon stick, lemon juice, and cloves. Bring to a boil and cook 5 minutes. Add cranberries and boil for 12-15 minutes, until a thick sauce has formed. Set aside to cool.
When cool refrigerate or you can freeze and use as needed





Zippy Spinach Dip

8 oz cream cheese cubed
1/4 whipping cream
1 cup frozen chopped spinach
2 Table chopped pimento
1 teaspoon Worcestershire sauce
1/4 tsp garlic salt
1/4 tsp smoked sea salt
2 Tablespoons Parmesan Cheese
2 Tablespoons grated onion
1/4 tsp dried thyme
1 Tablespoon Howlin Hollar Hot Sauce

Procedure :

Combine cream cheese and cream in a crock pot. Cover and cook on low until cheese has melted, about 1 1/2 hours Add remaining ingredients; cover and cook on low for another hour
Serve with crackers or warm French bread






Spicy Crab Canapé

As always, You may make this as mild or spicy as you wish, me I really like the heat!


8 oz Cream Cheese
8 oz Goat Cheese
1# Crab Meat (Drained and lightly squeezed to remove excess water)
2 bottles Chile sauce
1/2 cup mayonnaise 1 oz Creepin Quag™ Hot Sauce 2008 Golden Chile Winner, 2008 Scovie Award Winner, 2007 Scovie Award Winner
1/4 cup fresh finely diced parsley


Procedure:

In a food processor or mixer, whip cream cheese, goat cheese and mayonnaise
Spread mix into a 9" glass pie dish, spreading evenly
Next add a layer of the crab meat
Mix Chile Sauce with the Creepin Quag Hot sauce
Spread evenly over crab meat
Top with Fresh diced Parsley
Cover with plastic wrap and refrigerate for at least 4 hours or overnight
Serve with your favorite crackers or home made Crustini


Curry Shrimp Salad with Mango in Mini Filo Cups

As always, You may make this as mild or spicy as you wish, me I really like the heat!

1 # IQF Baby Shrimp
1/2 Cup Mayonnaise
2 Tablespoons chopped fresh Cilantro
2 Tablespoons Fresh Lime Juice
2 Tablespoon Mango Chutney (see below)
3/4 tsp Thai Green Curry Paste
1/8 tsp Smoked Sea Salt crushed fine
1/8 tsp fresh cracked pepper ground fine
48 Mini Filo Cups (Available in the frozen food section of your larger grocery stores nest to puff pastry - Athens is the manufacturer
1 Tablespoon Creepin Quag Hot Sauce -2008 Golden Chile Winner 2008-2007 Scovie Award Winner, 2007 The Hot Pepper Awards Winner


Procedure:

Cook Shrimp (boil for 2 minutes shock in an ice water bath)
Whisk mayonnaise, fresh chopped cilantro, lime juice, chutney, curry paste and Creepin Quag Hot Sauce, Stir in Shrimp and Salt/Pepper
Place filo cups on a serving platter. Spoon a teaspoon shrimp salad into each cup and garnish with a cilantro leaf

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Mango Chutney

4 Cups IQF frozen Mango Chunks
1/2 Cup Cider Vinegar
1/2 Cup Brown Sugar
2 Cloves Minced fresh garlic
2 Tablespoons Crystallized Ginger
1 Tablespoon Creepin Quag Hot Sauce
Salt & Pepper to taste (Fresh Ground Sea Salt and Pepper about 1/8 tsp each)


Procedure:

In a medium stock pot bring all ingredients to a boil, lower heat and simmer for 25-30 minutes stirring constantly, remove from heat and cool. refrigerate
Pork Tenderloin Skewers
1 pork tenderloin
1/2 cup Honey
1/2 cup dijon mustard
2 Tbl Balsamic Vinegar
2 Tbl Howlin Hollar™ Hot Sauce
5 sprigs of Fresh Rosemary
1 fresh Golden pineapple
2 summer squash
2 zucchini

Procedure:
Slice pork tender loin into 1/2" slices
Mix Honey, Dijon Mustard, Vinegar and Howlin Hollar™ Hot Sauce
Coat pork slices with Honey dijon mixture and refrigerate at least 4 hours.
Slice squash, zucchini, and pineapple into 1/2 slices
Place a piece of squash, pineapple, zucchini, pork onto a metal skewer alternating items until your have used all of you items
remove rosemary from stems and coat skewers with rosemary

Ok now its time for some Grillin!
Place your skewers onto a grill turn frequently. Cook 15- 18 minutes.
Serve skewers over Rice pilaf and top with the mint chutney

Spicy Apple Mint Chutney
3 cups Apples Small Diced
1/3 cup diced onion
3/4 cup cider vinegar
3/4 cup sugar
1/8 tsp ginger
1/8 tsp turmeric
1 tsp Howlin Hollar™ Hot Sauce
1/3 cup fresh chopped mint

Procedure:
Reduce the vinegar, sugar, onion, turmeric, ginger by half
Add apples Howlin Hollar™ and simmer for five minutes
Add fresh mint mix well and chill.
Serve with the pork skewers

Smokin Good Chicken Wings
10 # Chicken Wings or you may also use Chicken thighs
1/2 Olive Oil
1 cup Cider Vinegar
1/4 cup Balsamic Vinegar
1/4 cup Grey Poupon Mustard
1 Egg beaten well
2 Tbl Spittin Fire™ Hot Sauce
2 Tbl Kosher Salt
1 1/2 Tbl Poultry Seasoning
4-5 cloves Garlic Minced fine
1/4 tsp White Pepper

Procedure:
Mix Olive Oil, mustard, and egg in a large stainless steel bowl with a wire whisk.
While continuing to whisk slowly add cider and balsamic vinegar, whisk until mixed well
Add rest of ingredients and mix
Place chicken into 2 heavy duty 2 gallon zip lock bags and add the marinate mixture
Place bag in a large bowl and refrigerate 24 hours rotating bag every so often so all
chicken pieces sit in the marinate evenly.

Ok some of you fans out there may have noticed that the marinade for the chicken is the same as last months. Well it is cause I just love this stuff, but we are going to do a little different procedure this time! For these wings we are just using a simple inexpensive back yard smoker. I'm just using a dome lid with a small fire pan and water pan type of smoker.

Now were ready for some Smokin
I prefer to use Apple Wood, soaked for 24 hours. I use natural hardwood charcoal. Set up smoker and start the coals, when hot and glowing add your soaked apple wood. Place marinated wings in smoker and smoke for two to three hours. Make sure fire box is not too hot as it will dry out the wings or thighs. Remove chicken and place on a hot gas grill for about 10 minutes turning often. This will just crisp up the outside a bit. Serve with the Zesty Blue Cheese Dip!

Zesty Blue Cheese Dip
1 cup Mayonnaise
3/4 cup Sour Cream
1 TBL Worcestershire Sauce
1/2 TBL Lemon Juice
1 tsp Fresh Garlic Minced Fine
1 1/2 cup Crumbled Blue Cheese
1/4 cup 1/2 & 1/2
1 TBL Spittin Fire™ or Spittin Fire XXX™

Method:
Combine all ingredients and serve with the Smokin Good Chicken

Grillin Them Diver Scallops
2 # U10 Scallops(10 count to the pound) muscle removed
3 Red Bell Peppers

For the Marinade
1/4 cup of Olive Oil
1/4 cup Hoisin Sauce
2 Tbl Dry Sherry
1 tsp Kosher Salt
1 tsp pepper
1 Tbl minced fresh garlic
1 Tbl minced fresh shallot

Method:
Mix all ingredients together and refrigerate for several hours to blend flavors
Cut peppers into wide strips
Toss scallops and pepper strips in Hoisin Mixture and place onto metal skewers or bamboo skewers which have been soaked overnight.
Skewer scallops alternating with pepper strips
Grill about 3 minutes, then turn grilling for another three minutes, then turn again
During the grilling continually brush with the hoisin mixture.
Serve with the Sizzlin Tarter Sauce

Sizzlin Tarter
1 cup Mayonnaise
1 Tbl minced fresh shallot
1/2 cup diced Dill Pickle
1/4 tsp fresh chopped dill weed
1 TBL Spittin Fire™ or Spittin Fire XXX™

Southwestern Meat Puffs
2 # Ground Beef
2 Tbl Poblano Pepper Minced
1/2 cup Onion Minced
2 Tbl Green Chili Minced
1 Clove Fresh Garlic Minced Very Fine
2 tsp Chili Powder
1/2 tsp Onion Powder
1/2 tsp Cumin
1 Tbl Spittin Fire™ or Spittin Fire XXX™
1/2 tsp Kosher Salt
1/4 cup Corn Tortillas Minced Fine
1/4 cup Corn Bread Minced Fine
1/4 cup Tomato Sauce
1/2 shredded Cheddar Cheese

For the Puffs
2 Eggs Beaten
2 Boxes of Puff Pastry Sheets Thawed
1 # Cream Cheese Softened
1 Egg Beaten

Procedure:
Put the corn tortillas into a food processor and process until coarse meal
Do the same for the dried corn bread
Mix all remaining ingredients for the meat mixture together well(Down the list to the cheese)
Roll into 1 OZ balls and place onto a greased cookie sheet or Place meat mixture into greased mini muffin tins
Bake in a 350 degree oven for 30-40 minutes, until internal temperature reaches 160
Place meat balls or cups into a refrigerator and chill 2-3 hours.

For the Puffs
sprinkle a little flour onto a cutting board and roll out puff pastry to about 1/8 thick
cut rolled out puff sheet into square large enough to completely wrap meat balls or cups
beat cream cheese with a mixer, spread cream cheese evenly around balls or cups
place cheese covered ball on a puff square and fold puff pastry around ball or cup so you completely cover meat.
Place seam side down onto a greased cookie sheet
Brush each puff with beaten egg
Bake at 375 for 15 minutes until golden brown
Serve with your favorite Salsa or Dip

Stuffed Crabby Mushrooms
2 # Large Mushrooms
1 Small Onion Diced Fine
1 Clove Fresh Garlic Diced Very Fine
1/2 cup white Wine
2 Tbl butter
2 Tbls Old Bay Seasoning
1 Cup dried Corn Bread
1 Cup seasoned Dried Bread Crumbs
1 tsp Kosher Salt
1 Tbl Creepin Quag™ Hot Sauce
1.5 # Crab Meat
2 Eggs Beaten
2 Roasted Red Peppers Minced
1/2 Lime Juice Only
1/2 cup shredded Parmesan Cheese

Procedure
Remove mushroom stems and dice fine
Sauté onion, garlic, mushroom stems in butter until onion is translucent
Add old bay and sauté for another minute
Transfer Onion mixture bowl, add rest of ingredients except for the parmesan cheese
Stuff each mushroom cap with crab mixture
Top each stuffed mushroom with Shredded Parm
Place mushroom into baking dish and bake 350 for 15 minutes

Spicy Ham Medley Cups
1/2 # Ham Minced
2 Cloves Fresh Garlic Minced Fine
1 Shallot Minced Fine
1/2 Cup White Wine
2 Tbl Butter
1/2 Cup Sun dried Tomatoes Diced
1/2 Cup Black Olives Diced
1 Tbl Howlin Hollar™ Hot Sauce
1/2 pound cream Cheese softened
4 packages of Mini Filo Cups

Procedure
Sauté garlic and shallot in sauté pan with butter
Add white wine
add diced ham
add rest of ingredients and mix until smooth, remove from heat and cool
Stuff each filo cup with ham mixture and pop into a 350 degree oven for about 10 minutes

Maple Glazed Scallop Appetizer served over Spinach Florentine
2# Dry Scallops
2 Tbl Olive Oil
1/2 cup Maple Syrup
1/4 cup Cooking Sherry
2 Tbl Creepin Quag™

Spinach Florentine Mix
1# Fresh Baby Spinach
1 Clove Fresh Garlic Minced Very Fine
1 Whole Shallot Minced Very Fine
2 Tbl Olive Oil
1/2 cup Shredded Parmesan Cheese
1/2 tsp Kosher Salt
1/4 cup White Wine
1/2 cup Heavy Cream

Procedure
Lets begin with the Florentine
Place 2 TBL olive oil in sauté pan on medium high heat
Add Minced Shallot and Garlic
Sauté until garlic and shallot are translucent (DO NOT Brown)
Deglaze with White Wine
Add Spinach and sauté until Spinach has softened
Add heavy cream and reduce until cream begins to thicken
Stir in Parmesan Cheese and salt
Keep warm until scallops are ready

Procedure for the Scallops
Heat Olive Oil in sauté pan until it just begins to smoke
Add Scallops and cook for 3-4 minutes turning frequently
Add Sherry to Hot Pan
Reduce the liquid until almost gone
Add Creepin Quag™ and Syrup and toss with Scallops
Serve the Scallops on the plated warm Spinach Florentine Mixture
Drizzle with Lime Sour Cream

Lime Sour Cream
3 Limes
2 Cups sour cream

Procedure
With a vegetable zester, zest 3 limes
Place lime zest strips into a food processor and completely mince
Juice the limes and add to processor
Add 2 cups sour cream and pulse until smooth
Place lime sour cream into a squirt bottle and drizzle over Maple Scallops

Super Teriyaki Wings
2 Bags IQF Frozen Wing Drummies
4 Cups Kikkoman Teriyaki Glaze
1/4 Cup Creepin Quag™ Hot Sauce
2 Tbl Minced Fresh Garlic

Procedure:
Note: Several Days before the Big Game "Thaw Wings"
Drain Wings once thawed
Mix all ingredients and toss with the thawed wings
Marinate under refrigeration for 2 days
On game day preheat oven to 400
Place wings into a Foil Pan (Trust me folks you'll be lovin life cleanup time)
Cook in oven for 40 - 50 minutes.
Now here's the tricky part, every 10 minutes or so stir and turn the wings so they cook and brown evenly

Patriot Balls BBQ'd
For the Balls:
2 # ground beef or ground turkey or ground pork (Combo of all three)
1/4 seasoned bread crumbs
2 eggs beaten
1/2 cup shredded parmesan cheese
2 Tbl Howlin Hollar™ Hot Sauce
1 tsp salt

Procedure:
Mix all ingredients together and roll into small balls
Place onto a greased cookie sheet and bake for 20 minutes at 400

The Sauce:
2 cups Welch’s Grape Jelly
2 Bottles Heinz Chili sauce
2 Tbl Grey Poupon Mustard
1/4 cup Spittin Fire™ Hot Sauce (XXX if you really want to be Fired Up for the Game)

Procedure:
While the balls are cookin, mix all ingredients with a wire whip and place into a crock pot
Heat sauce on high until balls are done
Add balls and lower heat to medium
Cook on low for 4 - 6 hours

Sizzlin Sausage Twists
1 # Hot Italian Sausage
8 oz softened cream cheese
1/2 cup pizza cheese
1/2 cup Spittin Fire™ Hot sauce
2 sheets puff pastry

Procedure:
Break up sausage links and sauté in hot pan
While sausage is cooking chop into small pieces.
Drain sausage and cool
Mix all ingredients together except for the puff pastry
coat 1 frozen sheet of puff pastry with a thin layer of the sausage mixture
Place the other puff sheet onto the top of the other
With a sharp knife cut puff sheets into 4 inch long pieces about 1/4 inch wide
Let puff stick thaw a bit and twist pieces into spirals.
Place onto a greased cookie sheet and bake in a 400 degree oven for 15 to 20 minutes until puff twists are golden brown.

Chef Bud's Homemade Salsa
1 can Diced tomatoes in juice(drained)
6 ripe plum tomatoes
1 can tomato puree
1 medium size onion - fine dice
3 cups V-8(may use Spicy)
1 green pepper diced fine
1 red pepper diced fine
2 fresh jalapeños
Juice of three limes
1 small bunch Fresh Cilantro
1 Bunch Scallions sliced thin
1 Tbl Kosher Salt
Spittin Fire™ or XXX to taste

Procedure:
Drain diced tomatoes
small dice everything else (Tomatoes, Peppers, Onions, Jalapeños)
Mix everything together in a mixing bowl
Place in a container and refrigerate overnight to blend flavors

Chef Buds Pork Tenderloin Appetizer
Rockin Filo Cups
1 1# Pork tenderloin (this will make enough for about 150 Filo Cups) (You may use Beef, Chicken, Turkey, Shrimp, etc.)
1 Tbl Creepin Quag Hot Sauce
1/2 cup Dijon Mustard
1/2 cup Honey
2 Cloves Garlic
1 Tbl White Balsamic Vinegar
4 Sprigs Fresh Rosemary
1 Qt Fresh Salsa or you may use a prepared salsa - recipe listed here
1 cup Lime Cilantro Sour Cream - recipe listed here
4 packages of Mini Filo Cups
(Available in the frozen food section at your local supermarket) Athens is the manufacturer, Now when your planning your holiday party keep in mind, if you are having a dinner party and you want some stuff beforehand then you would want to plan for 3-4 pieces per person. If you are just throwing a cocktail party then you would probably want 6-8 pieces of the Filo per person along with other items. Depends on length of party and just what you’re lookin for!

Procedure:
Rub the Pork Tenderloin with the Hot Sauce
Mix together the vinegar, mustard, and honey
Put the tenderloin into a large zip lock baggie, and the honey mixture and coat the tenderloin.
Mince the garlic, rough chop the fresh rosemary
Add to the bag with the pork and coat well.
Refrigerate at least 12 hours
Place marinated Pork Tender Loin onto a preheated grill
Cook until you have reached an internal temperature of 145
After you have reached an internal temperature of 145, cut tenderloin into 4 equal sections
This will facilitate the cooling process as well as giving you the opportunity to freeze portions for later use.
Cool the tenderloin in the refrigerator. When cool cube into 1/4 pieces. Now all of this pre work may be done a day ahead so when it's time for your party you may easily make the cups
Place filo cups on a serving tray, add a teaspoon of Salsa, then a piece of cubed pork
Lastly top with a swirl of the Cilantro Sour Cream

Chef Buds Spicy Toasted Peanut Butter Crackers
1 Sleeve Ritz Crackers
Creamy Peanut Butter
Heinz Ketchup
1 Onion Chopped Fine
Spittin Fire™ Hot Sauce - to taste

Procedure:
Place crackers onto a cookie sheet or baking pan
Place 1 tsp of peanut butter onto each cracker
Top peanut butter with 1 tsp of ketchup
1 to 2 drops of Hot Sauce on top of each cracker
Sprinkle chopped onion over each cracker
Preheat oven to broil
Place pan under broiler and broil for 2 3- minutes until edges of crackers begin to brown
Caution, keep a close watch on your crackers as they will go from slightly toasted to burnt very quickly.
Serve warm, allow to cool slightly as if served too soon the peanut butter may be rather HOT!

Escargot Florentine
1 package of either mini or regular puff pastry shells (follow manufacturer’s directions for baking)
1/2 cup onion, dice small
1 Tablespoon garlic, minced fine
1 Tablespoon shallot minced fine
3 Tablespoon Olive Oil
1/2 cup cream sherry
1 Tablespoon Creepin Quag™ Hot Sauce
1 tsp. Dijon Mustard
1 can of escargot (drained) - now if you don't really care for slugs err. oops "escargot" you may substitute fresh bay scallops or baby shrimp!
1/2 # baby spinach leaves
2 cups heavy cream
2 cups parmesan cheese

Procedure:
Add oil to sauté pan on medium heat, do not let oil get too hot!
Add garlic, shallot and onion and sauté until translucent
Deglaze pan with sherry and let reduce
Add Hot Sauce, Dijon Mustard
Add baby spinach and sauté until wilted
Add heavy cream turn up heat to medium high and reduce cream by half stirring so as not to scald the cream
Add escargot (or scallops/shrimp) and heat for 2 minutes
Stir in parmesan cheese and simmer for two minutes.
Ladle Florentine mixture into the mini or regular puff shells and serve.
Make sure when ladling you get some escargots into each shell. You may want to spoon out the escargots first adding them to each shell and then top each with the Florentine mixture.

Spicy Beef Sticks
1 # Sirloin shell (flap meat) sliced thinly with grain, then cut into long 3/4 wide strips cut across the grain
9" wooden skewers which have been presoaked
1 Tbl Spicy Oriental Seasoning
1 Tablespoon Spittin Fire™ Hot Sauce (extra zippy use XXX)
1 1/2 cup Lite Soy Sauce
1 1/2 Tbl Honey

Procedure:
Place thinly sliced strips of beef onto presoaked wooden skewers
Mix Oriental seasoning, Hot Sauce, Soy Sauce and Honey
Place skewers into a shallow pan, pour marinate over skewers
Place pan into refrigerator for 4-8 hours, turn skewers once or twice during the marinate period so as to fully coat both sides
Cook on an outdoor grill or under broiler turning every two minutes until preferred doneness.

Roasted Red Pepper and Chevre Cheese in Filo
2 Packages of Athens frozen Filo cups
1 Roasted Red Pepper or canned roasted peppers
1 4 oz Chevre log
1/4 cup crumbled Feta Cheese
1/4 cup Neufchâtel cream cheese (lite cream cheese)
1 tsp Creepin Quag™ Hot Sauce
2 scallions sliced thin

Procedure:
If you have never roasted your own peppers at home it's really fun
Coat a whole red pepper with vegetable oil and place pepper onto a long fork, the kind you would use for the outdoor grill
Turn on a gas burner on the stove and slowly blacken all sides of the pepper. If you do not have a gas stove use the broiler in the oven turning peppers frequently until all sides are blackened. Let pepper cool slightly then place into a large zip lock baggie. Let pepper sit for 10 minutes or so. If you put the hot pepper directly into the bag it may melt the plastic, however do not let pepper cool too much as we are steaming the skin off of the pepper. Trust me folks this is actually pretty easy and you will get a much better flavor than the peppers out of the can although they will work fine as well.
Remove pepper from bag and place pepper onto a cutting board. Cut pepper in half, then scrape off the blackened skin, Remove the seeds as well. You may then rinse off your roasted pepper and pat dry.
Place roasted red pepper into a food processor and pulse on and off until pepper is roughly chopped.
Add cheeses and Hot sauce and pulse on and off to blend.
Stir in the sliced scallions.
Place mini filo cups onto a cookie or baking sheet and place a small spoonful of the pepper/cheese mixture into the cups. Do not fill above the rim of the filo cups.
Place cookie sheet into a preheated 375 oven and bake for 3-4 minutes. These may also be made ahead of time, frozen and baked from frozen state in a preheated 375 oven for 10 - 15 minutes.

Spicy Coconut Island Shrimp
2 # Jumbo Shrimp (U-10 or U-12) Shelled Butterflied and Deveined, Tails On
1 1/2 cups Packaged Pancake mix
1 cup milk
1/2 cup beaten egg
1 1/2 tsp Curry Powder
1 Tbl Creepin Quag™ Hot Sauce
1 Tbl Olive Oil
3 cups shredded unsweetened coconut
2 cups oil for frying

Procedure:
Mix pancake mix, milk, egg, curry powder, olive oil and Hot Sauce
Dip each shrimp into batter mixture letting excess drip off
Roll each shrimp in the shredded coconut
Add oil to sauté pan on medium high heat, do not let oil get too hot!
Fry in hot oil for 3-4 minutes until golden brown and cooked through.
Serve with Mango Curry Sauce and Raisin' Kane™ Garlic Relish

Mango Curry Sauce
1 1/2 Tbl Olive Oil
1/2 Tbl Fresh Garlic minced
1 tsp Curry Powder
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 Tbl frozen OJ concentrate
1 Tbl sugar
1 fresh lemon juice only
1 Tbl Mango Puree

Procedure:
Sauté garlic in olive oil. Do Not Burn!
Add 1 tsp curry powder
Put garlic, oil, and curry mixture into food processor and puree.
Blend until smooth
Add rest of ingredients and blend until smooth. For the Garlic Relish See Web Site Here: Our Products

Spicy Potato Balls
This is a great way to use up left over mash potatoes
Or you may just make up a batch of smashers from this recipe
4-5 potatoes cooked
4 Tbl butter
1 cup chicken stock

Procedure:
Whip the hot potatoes with the butter, chicken stock and salt and pepper
Now back to those folks who are using up the mash potato leftovers or those of you who just made a fresh batch of smashers.

Spicy Potato Balls
1 batch smashers
1 # finely shredded cheddar cheese
1 cup heavy cream
2 Tbl Howlin Hollar™ Hot Sauce
2 Tbl finely minced garlic
1 bunch scallions sliced thin
1 cup seasoned flour
2 cups egg wash
3 cups Japanese bread crumbs
Hot Oil for Frying (Fry Daddy or Larger works great)

Procedure:
Place cream, garlic and hot sauce in a sauce pan and simmer for 10 minutes
Add warmed cream mix to your mash potatoes and mix well
Stir into potatoes cheese and scallions
Roll potato mixture into 1/2 oz balls( half the size of a golf ball)
Roll each ball in flour, dip in egg and roll in bread crumbs
Fry until golden brown

The Basic Wing Recipe
5 # IQF chicken wings (Thawed, rinsed, patted dry) may use all drummies if you wish
2 cups flour
2 Tbl Montreal Chicken Seasoning
1 tsp granulated garlic
1 tsp onion powder
1 tsp Hungarian Paprika
1/2 tsp ground ginger

Procedure:
Mix all dry ingredients
Place 1/2 of the seasoned flour into a bowl. Roll chicken wings in flour mixture to coat evenly, discard unused flour which you have used for the wings
Cover and refrigerate for 1 hour
Place remaining flour into a clean bowl, after wings come out of fridge roll again in the seasoned flour.
At this time you may either fry in hot oil for 15 minutes, internal temperature should be 170 degrees, you may finish bringing up to temperature in the oven. Or use the total oven method and bake wings in a 400 degree oven for 30 to 40 minutes until the wings reach an internal temperature of 170.
Now that you have your batch of wings done hopefully you have been working on your sauces while the wings are cooking. Very important! add your warmed sauces to your hot wings. Best thing to do is warm your sauces then add wings to a large bowl top with sauce and toss.

Now for the sauces, we will do several varieties you may need more wings if you have a crowd, if not cut each sauce recipe in half unless your using just one of the sauce recipes

Classic Hot Wing Sauce
1/2 cup Spittin Fire™, Spittin Fire Medium™ or Spittin Fire XXX™ Hot Sauce.
1/2 cup butter
1 Tbl Roux (melt 2 Tbl butter, stir in two Tbl flour cook for 2 minutes let cool)

Procedure:
Melt butter add hot sauce, whisk in roux and heat on low for 4-5 minutes, sauce should thicken
Toss with wings and serve

Sweet and Sour Wing Sauce
1 cup Pineapple juice
1 1/2 tsp diced garlic
1 1/2 tsp fresh ginger diced fine
1/2 cup brown sugar
2/3 cup red wine vinegar
1/2 green pepper diced fine
1/2 red pepper diced fine
3/4 cup lite soy sauce
1 tsp Howlin Hollar™ Hot Sauce
1 1/2 Tbl corn starch

Procedure:
Combine all ingredients except corn starch
Simmer for 10 minutes
Mix corn starch with a 1/4 cup of water
Add slurry to sauce and heat for 2 minutes.
Toss with your wings!

Honey Garlic Wing Sauce
1/2 cup honey
1/2 cup lite soy sauce
2 Tbl Olive Oil
5 cloves garlic minced fine
1/4 cup minced onion
1 Tbl fresh minced ginger
2 Tbl Dijon Mustard
1 tsp Creepin Quag™ Hot Sauce
1 Tbl Corn Starch

Procedure:
Heat oil in sauté pan
Add Garlic, Onion sauté until translucent Do not Burn!
Add ginger simmer 1 minute
Add mustard, honey, soy sauce and Hot Sauce
Simmer 4-5 minutes
Mix corn starch with 1/4 water, stir into sauté pan
Simmer 2 minutes
Toss with wings

Wicked Good BQ Wings
1 jar Garlic Head BQ Sauce
1/2 cup Jack Daniels Whiskey
1/2 cup Heinz Ketchup
1/4 Dijon Mustard
2 Tbl Worcestershire Sauce

Procedure:
Add Whiskey to a pan and heat for 5 minutes to burn off alcohol.
Add Garlic Head BQ Sauce(16 oz)or other sauce with added garlic
Stir in Ketchup, Mustard and Worcestershire
If too thick add some water
Simmer 5 minutes
Toss with wings

Andouille Sausage with Mussels
3#'s of fresh Andouille Sausage 5#'s Fresh Mussels (de-bearded and washed in cold water) 1/2 cup extra virgin olive oil 4 cloves fresh garlic (minced fine) 2 shallots (minced Fine) 2 cups white wine 2 cups cream dry sherry 4 oz Creepin Quag™ Hot Sauce 2 pints grape tomatoes 2 heavy duty foil pans heavy duty foil 2 cups shredded parmesan cheese for topping

Procedure:
Grill the andouille sausage over low heat until it reaches an internal temperature of 140 degrees, brush with the Creepin Quag™ Hot Sauce the last 5 minutes of cooking time.
Slice the sausage into 1/2" pieces
Put the foil pans onto the grill and add the olive oil
Add 1/4 cup of oil to each pan
Add the garlic, shallot, sausage and remaining Creepin Quag™ Hot Sauce to each pan, dividing amounts in 1/2 so each pan has equal amounts
Simmer in foil pans over medium heat for 5 minutes (Caution Do Not Burn Shallots and Garlic)
Add mussels to each pan
Pour 1/2 the white wine and 1/2 the sherry into each pan
Cover with foil, close the lid to the grill and simmer for about 10 minutes over low heat.
Pull foil off add grape tomatoes and toss.
Serve in bowls, top with shredded parmesan cheese and serve pesto garlic bread on side for dipping

Pesto Garlic Bread
2 loaves of Parisian bread or French Bread
Cut loaves in 1/2 length wise and smear with the zesty pesto(see below) on the bread. Wrap in foil and throw on to the grill for 5-6 minutes, turn and grill another 4 minutes
Be careful not have the grill too hot
Unwrap and place crust side down on grill to crisp, Serve warm

Zesty Pesto
2 bunches of fresh basil
1 whole bulb fresh garlic peeled
2 cups extra virgin olive oil
2 cups pine nuts
2 cups fresh grated parmesan cheese
1 Tsp Spittin Fire™ Hot Sauce

Procedure:
Place garlic in food processor and process on high, add pine nuts and chop until smooth add basil, pulse until basil is chopped then leave machine running add oil, if too thick add some more oil slowly, pesto should be a little thin add parmesan cheese and hot sauce, pulse until smooth, place into a container and refrigerate. Enjoy!

Golden Chile Queso Dip
1/2 # Cold Pak Cheddar
1/2 # Light Cream Cheese(Neuchâtel)
1/8 cup fresh Horseradish (minced fine) 1/4 cup diced fresh Jalapenos
1 tsp fresh ground black pepper
1/8 cup stone ground mustard
1/2 cups fresh salsa(Juices Drained)
2 Tbl Spittin Fire™ XXX

Procedure:
Place Softened Cheddar and Neuchâtel Cheeses into a mixer and beat on high speed until fluffy
Add rest of ingredients and mix well.
Refrigerate for 24 hours to blend flavors
Serve slightly warmed to soften with your favorite nacho chips

Spicy Shrimp Filo's
1 # shrimp peeled and deveined
1/2 cup white wine
1 Tbl Old Bay
1/2 # Light Cream Cheese(Neuchâtel)softened
1/2 cup scallions sliced
1/4 cup Chile sauce
1/4 cup mayonnaise
1 Tbl Dijon Mustard
1 Tbl Fresh Lemon Juice
1 Tbl Spittin Fire™ XXX
24 Mini Filo Cups

Procedure:
Place white wine and old bay into a sauce pan and bring to a boil, add shrimp cover and cook for 3-4 minutes. Cool shrimp and dice into 1/8 pieces
Place Softened Cheddar and Neuchâtel Cheeses into a mixer and beat on high speed until fluffy
Fold in rest of ingredients and mix well.
Refrigerate for 24 hours to blend flavors
Spoon shrimp mixture into filo cups and bake in preheated 350 oven for 10-12 minutes

Just Ducky Ragoons
1/2 # Duck Confit
1/2 # Light Cream Cheese(Neuchâtel)softened
1/2 cup scallions sliced
1/2 cup scallions sliced
1 Tbl Howlin Hollar™ Hot Sauce
1 package wonton shells
egg wash
4 cups vegtable oil

Procedure
Mix duck, cream cheese and scallions spoon a 1/2 tsp into each wonton shell, brush edges with egg wash, fold into a triangle, sealing edges Heat Oil in a Large Saute Pan Fry each Ragoon turning so you crisp both sides
Serve Ragoons with Asian Spicy Dipping Sauce

Asian Spicy Dipping Sauce
1/4 cups granulated sugar
1/2 cup rice wine vinegar
1 lemon, zested and juiced
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoons Thai fish sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 Tbl Creepin Quag™ Hot Sauce

Procedure
In a small saucepan over medium heat, combine the sugar, vinegar, lemon zest and juice, soy sauce, salt, fish sauce, ginger and garlic. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes.

Smokin Good Chicken Wings
10 # Chicken Wings or you may also use Chicken thighs
1/2 Olive Oil
1 cup Cider Vinegar
1/4 cup Balsamic Vinegar
1/4 cup Grey Poupon Mustard
1 Egg beaten well
2 Tbl Spittin Fire™ Hot Sauce
2 Tbl Kosher Salt
1 1/2 Tbl Poultry Seasoning
4-5 cloves Garlic Minced fine
1/4 tsp White Pepper

Procedure:
Mix Olive Oil, mustard, and egg in a large stainless steel bowl with a wire whisk.
While continuing to whisk slowly add cider and balsamic vinegar, whisk until mixed well
Add rest of ingredients and mix
Place chicken into 2 heavy duty 2 gallon zip lock bags and add the marinate mixture
Place bag in a large bowl and refrigerate 24 hours rotating bag every so often so all
chicken pieces sit in the marinate evenly,

Ok some of you fans out there may have noticed that the marinade for the chicken is the same as last months. Well it is cause I just love this stuff, but we are going to do a little different procedure this time! For these wings we are just using a simple inexpensive back yard smoker. I'm just using a dome lid with a small fire pan and water pan type of smoker.

Now were ready for some Smokin
I prefer to use Apple Wood, soaked for 24 hours. I use natural hardwood charcoal. Set up smoker and start the coals, when hot and glowing add your soaked apple wood. Place marinated wings in smoker and smoke for two to three hours. Make sure fire box is not too hot as it will dry out the wings or thighs. Remove chicken and place on a hot gas grill for about 10 minutes turning often. This will just crisp up the outside a bit.

Serve with the Zesty Blue Cheese Dip!

Zesty Blue Cheese Dip
1 cup Mayonnaise
3/4 cup Sour Cream
1 TBL Worcestershire Sauce
1/2 TBL Lemon Juice
1 tsp Fresh Garlic Minced Fine
1 1/2 cup Crumbled Blue Cheese
1/4 cup 1/2 & 1/2
1 TBL Spittin Fire™ or Spittin Fire XXX™

Method:
Combine all ingredients and serve with the Smokin Good Chicken

b>Spicy Crab Canapé

As always, You may make this as mild or spicy as you wish, me I really like the heat!


8 oz Cream Cheese
8 oz Goat Cheese
1# Crab Meat (Drained and lightly squeezed to remove excess water)
2 bottles Chile sauce
1/2 cup mayonnaise 1 oz Creepin Quag™ Hot Sauce 2008 Golden Chile Winner, 2008 Scovie Award Winner, 2007 Scovie Award Winner
1/4 cup fresh finely diced parsley

Procedure:

In a food processor or mixer, whip cream cheese, goat cheese and mayonnaise
Spread mix into a 9" glass pie dish, spreading evenly
Next add a layer of the crab meat
Mix Chile Sauce with the Creepin Quag Hot sauce
Spread evenly over crab meat
Top with Fresh diced Parsley
Cover with plastic wrap and refrigerate for at least 4 hours or overnight
Serve with your favorite crackers or home made Crustinni

Prosciutto Sage Shrimp with Spicy Golden Dipping Sauce

2 # Jumbo Shrimp(U12) peeled, deviened and butterflied
1/4 Prosciutto sliced very thin
24 Sage Leaves

Procedure:

Place Sage leaf in the butterflied portion of the shrimp.
Wrap each shrimp with a slice of prosciutto
Place shrimp under a broiler and broil for 2-3 minutes per side until prosciutto is crispy and shrimp are cooked through Serve with Golden Dipping Sauce

Spicy Golden Dipping Sauce

1 cup mayonnaise
2 teaspoons butter (melted)
3 teaspoons sugar
3/4 teaspoon paprika
3 teaspoons rice vinegar
1/2 teaspoon fresh garlic minced fine
2 teaspoons Creepin Quag Hot Sauce Note: Sauce must be made 24 hours in advance
Procedure:

Mix all ingredients and refrigerate for 24 hours, place into a container and refrigerate. Enjoy!

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