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

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Mozzarella Stuffed Meat Loaf

3 # Ground Beef
2 Spanish Onion Diced Fine
Razing Cane Garlic Relish 1 - 10.5 oz Jar
6 oz Fresh Mozzarella Cheese
Shredded Parmesan Cheese 2 Cups
1 Cup fresh Parsley diced fine
2 cups Italian Style Bread Crumbs
3 eggs beaten 1 15 oz Tomato Sauce
2 cups fresh basil
1 Tablespoon fresh ground pepper
1 teaspoon Kosher Salt
2 Tablespoons Papa Jack's Buffalo Hot Sauce



Procedure :

1. Mix Ground Beef, Diced Onion, Fresh Parsley, Shredded Parmesan, Bread Crumbs, Eggs, Tomato Sauce, Salt & Pepper and Papa Jack's Hot Sauce.
2. Kneed meat mixture to make sure all ingredients are mixed well
3. Pat meat mixture into a 12" square on a flat cutting board which is covered with a piece of wax paper
4. Coat the meat with the Garlic Relish
5. Place the Basil Leaves on top of the Garlic Relish
6. Slice the Mozzarella into thin slices and place them length wise across the center of the meat
7. Roll the meat into a loaf removing the wax paper as you go
8. Seal the ends of loaf by folding under.
9. Your loaf should now be about 12-14" long
10. Place in a lightly greased glass baking dish
11. Place in a 375 degree oven for 50-to 60 minutes until you reach an internal temperature of 165
12. Serve with your favorite sauce





Favorite Sauces





Marinara


1 large can diced tomatoes - Drained
1 large can crushed tomatoes
1 large onion diced fine
4 cloves garlic diced fine
4 bay leaves
2 tablespoons Italian Seasoning
1 medium can tomatoes sauce
2 cans tomatoes paste
1 cup burgundy
2 tablespoons sugar
1 teaspoon smoked sea salt
1 cup extra virgin olive oil



Procedure :

Place olive oil in sauté pan over medium heat
Add garlic and onion, sauté until golden brown
Add all other ingredients and simmer 40 minutes




Mushroom Marsala


1/4 cup olive oil
2 shallots diced fine
3 cups mushrooms sliced thinly
1 cup marsala wine
2 cups thicken brown stock (Demi Glace)

Procedure :

Place olive oil in sauté pan over medium high heat
Add shallot and sauté until translucent
Deglaze pan with Marsala and reduce by half
Add Demi Glace and season with salt and pepper






Herb Crusted Pork Loin with Zesty Port Wine Demi-Glace

Boneless Pork Loin 2 #
Baby Spinach 2 #
Razing Cane Garlic Relish 1 - 10,5 oz Jar
Baby Bella Mushrooms 1 # Sliced Thin
Shredded Parmesan Cheese 2 Cups
Shallot 1 EA. Diced Fine
Extra Virgin Olive Oil 2 Tablespoons
White Wine ½ cup Seasoned Flour 1 cup (season with 1 tsp smoked sea salt, 1 Tablespoon Fresh ground pepper)
Italian Style Bread Crumbs 2 cups
Fresh Rosemary 1 Tablespoon Diced Fine
Fresh Thyme 1 Tablespoon Diced fine
Montreal Steak Seasoning 2 Tablespoons
Eggs (Large) 2 Beaten
Butcher Twine



Procedure :

1. Heat Olive oil in a medium size sauté pan over medium heat, Add shallot and sauté 1 minute- caution do not burn shallot!
2. Add sliced mushrooms and sauté 2 minutes, add white wine and simmer for 2 minutes
3. Add spinach and sauté until wilted
4. Remove from heat and place into a mixing bowl; add 1 cup Parmesan Cheese and mix well.
5. Place Pork Loin onto a cutting board and with a sharp knife place a ¼ deep slice length wise into the pork
6. Then slice the pork loin in a circular motion so as to end up with a large flat piece of meat ¼ thick
7. Spread the flattened pork with the Razing Cane Garlic Relish so as to cover the whole side
8. Spread the Spinach/mushroom mixture over the Garlic Relish
9. Roll the Pork Loin back to its original shape
10. Tie off each end and middle of loin with the butcher twine being careful not to tie too tightly.
11. Mix Bread crumbs, remaining parmesan cheese, Rosemary, thyme and Montreal seasoning
12. Roll the Stuffed Pork Loin in the seasoned flour
13. Brush with beaten egg
14. Roll egg coated loin in the Bread Crumb mixture
15. Place stuffed pork loin seam side down in a glass baking dish and bake in a preheated 375 degree oven until you reach an internal temperate of 160 degrees.
16. Let stand for 15 minutes when removed from oven and slice ¼ slices – Note: Remove butchers twine before slicing. Serve with Zesty Port Wine Demi


Port Wine Demi-Glace


Port Wine 2 cups
Red Wine Vinegar 2 cups
Demi Glace 1 cup Thicken Brown Stock
Fresh Rosemary 1 Sprig
Fresh Thyme 1 Sprig
Papa Jack’s Buffalo Hot Sauce 1 Tablespoon



Procedure :

1. Place Port Wine, Red Wine Vinegar, Rosemary and Thyme in a sauce pan and reduce by 2/3rds, remove herb sprigs and discard 2. Add Brown Stock (Demi Glace) and Papa Jack’s Buffalo Hot Sauce 3. Serve with Herb Crusted Pork Loin
Serve with Herb Crusted Pork Loin


BQ Burgers on the Grill

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

2 # 90/10 Ground Chuck
1 7.4 oz Jar Razing Cane Garlic Relish
1 Tablespoon Papa Jack's Buffalo Hot Sauce
1 Cup Shredded Parmesan Cheese
2 cups of Sizzlin BQ or any favorite BQ Sauce Procedure:

Mix Ground Beef, Razing Cane Garlic Relish, Papa Jack's and Parmesan Cheese together and form into 6 5-5.5 oz patties
Grill Burgers turning after 5 minutes until they reach an internal temperature of 155
3-4 minutes before they are done baste with the Sizzlin BBQ Sauce reserving some of the sauce to add when Burger is on the bun
Serve in a burger roll with a side of the Sizzlin BBQ


Grilled Crab and Scallop Stuffed Portobello’s

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

8 large portabella mushrooms stems removed saving stems
2 # Lump Crab Meat
1 # Large(10-12 Ct) Dry Scallops side muscle removed
1 Medium Onion diced very fine
2 cups crushed Ritz crackers
1 cup seasoned bread crumbs
1/2 cup sherry
1 cup scallions diced
2 Tablespoons Honey Balsamic Vinegar
2 Tablespoons honey
1 Clove Fresh Garlic Minced very fine
1/4 cup extra virgin olive oil
1 Tablespoon Fresh Lime Juice
1/4 cup fresh parsley diced
1/4 tsp smoked sea salt
1/4 cracked black pepper
1/2 melted butter
1 cup Shredded Parmesan Cheese
2 Tablespoon Creepin Quag Hot Sauce -2008 Golden Chile Winner 2008-2007 Scovie Award Winner, 2007 The Hot Pepper Awards Winner


Procedure:

Place mushroom stems into a food processor and pulse until minced
Add Olive oil to a sauté pan heat, add Onion and garlic sauté until translucent
Add minced mushroom stems and sauté for 3 minutes until softened
Add Sherry, Lime Juice, Honey Balsamic Vinegar, Honey
Remove from heat
Place crab meat and scoop’s into a mixing bowl and mix together by hand squashing the scallops into the crab
Add Creepin Quag to sauté mixture and combine, add mix to the crab and scallop mix
Add cracker crumbs bread crumbs, scallion, parsley, salt pepper and butter and mix well
Stuff each mushroom cap with the seafood mixture
Top each mushroom with the shredded cheese

Place onto a preheated grill and cook on medium heat for 8 minutes until mushroom caps have soften and the internal seafood mixture is 155

Serve on a bed of wild rice topped with the mushroom caps drizzled with Lime Cilantro Sour Cream


Lime - Cilantro Sour Cream
2 cups sour cream
Zest of 1 lime
Juice of 1 Lime
1 bunch fresh cilantro

Procedure:
Pick leaves from cilantro and put into foods processor and puree.
Add lime zest and lime juice continue to process
Add sour cream to food processor and pulse to incorporate the mixture
Place sour cream into a squeeze bottle and drizzle over Mushrooms
Grilled Shrimp and Scallop Skewers with a Mango - Wasabi Coulis

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

1 # Jumbo Gulf Shrimp Shrimp
1 # Large(10-12 Ct) Dry Scallops
1 Zucchini
1 Summer Squash
1/2 # Cherry Tomatoes
1 small bunch fresh tarragon
2 Tablespoons Honey
2 Tablespoons Honey Balsamic Vinegar
1 Clove Fresh Garlic Minced very fine
1/4 cup extra virgin olive oil
1 Tablespoon Fresh Orange Juice
1 Tablespoon Fresh Lime Juice
2 Tablespoons Dijon Mustard
2 Tablespoon Creepin Quag Hot Sauce -2008 Golden Chile Winner 2008-2007 Scovie Award Winner, 2007 The Hot Pepper Awards Winner


Procedure:

Whisk in a bowl - Honey, Vinegar, Garlic, Olive Oil, Orange Juice, Lime Juice, Dijon Mustard and Creepin Quag Hot Sauce together
Slice Summer Squash and Zucchini into 1/4 rounds.
Stick Shrimp, Scallops, Zucchini, Squash and Tomatoes onto 12" skewers(soak skewers overnight if using wooden skewers) alternating with seafood and veggies.
Place skewers into a baking dish and coat with the marinate mixture
Sprinkle with Tarragon leaves and refrigerate 1 -2 hours to marinate

Place onto a preheated grill and cook 3-4 minutes per side
Serve on a bed of wild rice topped with the skewers drizzled with the Mango Wasabi Coulis



Mango Wasabi Coulis

2 Cups IQF frozen Mango Chunks
1/4 cup Creamed Sherry
2 Tablespoons Honey
1 Cloves Minced fresh garlic
1 Tablespoon Crystallized Ginger
1/4 tsp Turmeric
1/4 tsp Wasabi Powder
Salt & Pepper to taste (Fresh Ground Sea Salt and Pepper about 1/8 tsp each)


Paella with Chorizo Sausage, Shrimp, Mussels and Chicken

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

1 # Shrimp
1 # Chicken
1 # Chorizo Sausage cut into small pieces
1 # Mussels (IQF frozen are the easiest)
1/2 cup Extra Virgin Olive Oil
1 large onion chopped fine
5 cloves garlic
1 large can whole plum tomatoes
1 bay leaf
1 red pepper sliced in thin strips
1 green pepper sliced in thin strips
1 orange pepper sliced in thin strips
2 cups chicken broth
1 cup white wine
1 tsp ground cumin
1 tsp dried thyme
1/2 tsp saffron threads
4 oz Creepin Quag™ Hot Sauce 2008 Golden Chile Winner, 2007 The Hot Pepper Award Winner, 2008 Scovie Award Winner, 2007 Scovie Award Winner


1 # Spanish Rice - see below
Procedure:

Heat oil in large stock pot
Add olive oil
Add Chorizo Sausage and sauté for 4-5 minutes
Add onion and garlic and bay leaf sauté for 4-5 minutes
Add Chicken and sauté for 10 minutes
Add White Wine, Chicken Stock, Tomatoes and simmer for 15 minutes
Add peppers, cumin, thyme, saffron, Creepin Quag, Shrimp and mussels and simmer for 10 minutes
Serve in a bowl ladled over Spanish rice

Spanish Rice

2 cups uncooked long grain rice
4 cups chicken stock
1/4 extra virgin olive oil
1 onion minced fine
1 red pepper diced
1 can diced tomatoes
1 tsp cumin
1 tsp Turmeric


Procedure:

Sauté rice in olive oil 2-3 minutes.
add onion and sauté 2-3 minutes
add red pepper, tomatoes, cumin, and turmeric
Add chicken stock and bring to a boil, cover and simmer until rice is tender and liquid is absorbed, 20-30 minutes
Serve with the seafood Paella
Sizzlin Crab Cakes
2# Lump Crab meat - Squeezed
1 1/2 cups seasoned bread crumbs
Dash Kosher Salt
Dash Black pepper
1/2 cup celery diced fine
1/2 cup onion minced fine
1 tsp Curry Powder
1 fresh lemon - juice only
1/2 tsp Worchester Sauce
1/2 tsp Howlin Hollar™ Hot Sauce

Procedure:
Mix the crab meat with the bread crumbs, salt, pepper, celery. onion, curry powder,
eggs, lemon juice, worchester sauce, and Howlin Hollar Hot Sauce
Divide mixture into 3 oz portions, form into 1/2" thick patties
Place 3 TBL oil and 3 Tbl butter into a saute pan
Heat pan then add crab cakes and cook until brown, turn and cook the other side
Serve on a pool of Mango Curry Sauce

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:
Saute 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.

Twisted Cranberry Chicken
4 boneless chicken breasts
1 cup dried cranberries
Dash Kosher Salt
Dash Black pepper
1 shallot (diced finely)
1/2 # baby Bella mushrooms (sliced thin)
2 tablespoons olive oil
4 oz goat cheese
1/2 cup shredded parmesan cheese
1 Tablespoon Creepin Quag™ Hot Sauce
1/ cup Chablis
1/2 cup flour
2 eggs beaten
2 cups Japanese bread crumbs

Procedure:
Place chicken breast between two pieces of plastic wrap. Lightly pound with a meat mallet
until chicken is about 1/8 inch thick, be careful not to tear the chicken flesh
place olive oil into pan and sauté shallot until translucent
add mushrooms and cranberries and sauté until mushrooms begin to soften
add white wine and sauté until most of the liquid is gone
remove from heat and stir in crumbled goat cheese, parmesan cheese and Creepin Quag™
Hot Sauce. Mix together well.
Season each chicken breast with salt and pepper
Divide mushroom/cranberry mix into fourths and spread onto the chicken
Roll each breast, tucking in the ends so as to have a football shaped chicken
Roll each chicken into the flour, then dip into beaten egg and finally roll in the
Japanese Bread Crumbs so as to coat all sides.
Place in a lightly greased glass baking dish seam side down
Bake in a 375 degree oven until internal temperature of 160 degrees.

Serve with Hot Pepper Chutney

Hot Pepper Chutney
1 Red Bell Pepper 1/4 dice
1 Yellow Bell Pepper 1/4 dice
1 Green Bell pepper 1/4 dice
3/4 cup White Vinegar
2 Garlic Cloves minced fine
1/4 cup Sugar
1/4 cup Brown Sugar
2 TBl Crystallized Ginger minced fine
1/2 cup Golden Raisins
1 TBL Spittin Fire™ Hot Sauce (more if you like it Hot)

Procedure:
Combine all ingredients and simmer until mixture thickens, stirring occasionally
Cool and serve with the Twisted Cranberry 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 a 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™

Rageun Cajun Scallops
2 # Diver Scallops (These are the big ones folks U10 - U12 10-12 to the pound) (May also substitute Large jumbo shrimp)
1 cup flour
3 TBL of Cajun Blackening Spice
2 Eggs beaten well
1 cup Spicy Pesto (see below)
2 zucchini’s
2 summer squash
1 quart cherry tomatoes

Procedure:
Mix flour with Cajun blackening spice
Roll scallops in flour mixture
Dip scallops into beaten egg then coat with pesto
Cut summer and zucchini squash into 1/2 inch slices
Place a piece of squash, tomato, zucchini, scallop onto a metal skewer alternating items until you have used all of you items

Ok now its time for some Grillin!
Place your skewers on to a grill turn frequently. Cook 6-10 minutes.

Spicy Pesto
3 cups Fresh Basil leaves
1 cup shreded parmesan cheese
1/4 cup garlic cloves
1/2 cup pine nuts
2/3 cup blended oil
1/3 cup olive oil
1 TBL Spittin Fire™

Procedure:
Place garlic and pine nuts in a food processor.
Turn on and blend well
Add Basil leaves and process
Add oil and blend until smmoth
Add parmesan cheese and Spittin Fire™ Hot Sauce

Chevre and Spinach Stuffed Chicken
4 - 6 oz chicken breasts
1/4 cup seasoned bread crumbs
2 eggs beaten
1/2 cup shredded parmesan cheese
4 oz chevre cheese
1/4 fresh baby spinach leaves
1/4 # Crimini mushroom
2 cups demi glace or brown sauce
1 cup sun dried tomatoes
1 Tbl Creepin Quag™

Procedure:
Place chicken breasts between two pieces of plastic wrap and pound lightly with meat mallet.
Thinly slice mushrooms. The thinner the better.
Coat inside of pounded chicken breast with shredded parmesan cheese.
Place 3 layers of spinach leaves on top of the parm cheeese.
Next place a layer of mushrooms on top of the spinach.
Place 1 oz of chevre shaped into a small log into the center of the chicken breast.
Fold in ends of chicken and tuck the ends into the center.
Place stuffed chicken breast seam side down onto a baking dish.
Mix hot sauce with beaten egg and liberally brush each stuffed chicken.
Coat each stuffed chicken with bread crumbs.
Bake chicken in a 375 degree oven for 25-40 minutes until an internal temperature of 160 degrees has been reached.

The Sauce:
warm the demi glace.
dice sun dried tomatoes and add to demi glace.
Place sauce onto plate and place baked chicken breast on top of sauce.

Grillin some Quesadillas
Now the best thing about these quesadillas is that you may be as creative as wish to be. The easiest way to start is check out the fridge to see what you may have for leftovers ie: chicken, beef, turkey, pork etc. The sky's the limit. Or for that matter go to your local supermarket and buy some Smoked Salmon Trim. The good thing is you can fire up the grill, prep everything inside and cook these in a matter of 10 minutes and your done. So if you’re dealing with fading light or a very cool evening you can do this pretty quickly. OK, Lets get started!

For me I'm using 1/2# of smoked turkey breast, I smoked the other day.

1/2 # meat sliced thin
1 medium size onion - fine dice
1 # fancy shredded cheddar cheese (very fine shred)
2 oz herbed goat cheese
1 cup black olives sliced thin
1/2 cup diced green chilies
Creepin Quag™ to taste

Procedure:
Brush one side of each tortilla with olive oil
Place tortilla greased side down onto a cookie or baking sheet
Top each tortilla with a thin layer of cheese, several small pieces of the goat cheese, meat, onion, olives and chilies.
Shake onto each quesadilla Creepin Quag Hot Sauce
Now we need to grill em!
Having preheated your gas grill turning heat to low temp or if using coals make sure you have let the coals turn to a thick layer of ash so as to have a low temperature.
Place quesadillas greased side down onto grill. Close your lid.
If the heat is too high you will burn the tortilla before your cheese has melted.
Cook for about 5- 8 minutes until cheese has melted.
Fold tortilla in half to make a 1/2 moon shape and remove from grill.
Slice quesadilla into 1/3 rds and serve with lime - cilantro sour cream.
Remember if the heat is too high in your grill you will over cook the tortilla before the cheese melts.
Also you will not be able to fold in half, the tortilla will break and crumble. Also if you like smokey you may soak some wood chips, place into a foil pan prior to cooking your Quesadillas, turn heat to high on your grill.
As soon as the chips begin smoking, turn down the heat, then begin cooking your quesadillas
Serve Quesadillas wedges with your favorite home made salsa and Lime Cilantro Sour Cream

Lime - Cilantro Sour Cream
2 cups sour cream
Zest of 1 lime
Juice of 1 Lime
1 bunch fresh cilantro

Procedure:
Pick leaves from cilantro and put into foods processor and puree.
Add lime zest and lime juice continue to process
Add sour cream to food processor and pulse to incorporate the mixture
Place sour cream into a squeeze bottle and drizzle over Quesadillas

Grilled New Zealand Lamb Racks
4 Lamb Racks
2 eggs beaten
1 cup flour seasons with Salt and Pepper
2 cups seasoned bread crumbs
1 cup parmesan cheese
Creepin Quag™ Hot sauce

Procedure:
Individually slice each rack into chops
Rub each chop with the Creepin Quag Hot Sauce
Dredge each chop in the flour
Dip into egg
Mix Bread Crumbs with Cheese
Roll each chop in the bread crumb mixture
Place each chop onto a preheated grill which is on low heat
Grill each chop for 4 minutes, turn 4 minutes, turn again and 4 more minutes each side
until you have an internal temperature of 145 degrees.
Serve with Apple Mint Chutney

Apple Mint Chutney
2 cups small diced apples
1/3 cup small dice onion
3/4 cup cider vinegar
3/4 cup sugar
1/2 tsp Creepin Quag™ Hot Sauce
1/8 tsp ginger
1/8 tsp turmeric
dash salt
dash pepper
1/3 cup chopped fresh mint

Procedure:
Add vinegar, sugar, onion, Hot Sauce, Ginger, Turmeric into a sauce pan
Reduce liquid by half
Add apples and simmer for 5 minutes
Add fresh mint mix
Place in a container and chill, serve with grilled lamb chops

London Broil
London Broil is a great cut for any of the dry rubs we talked about last month Also here is another great way to prepare a marinated London Broil. You may also use a dry rub and then marinate as well!

Marinated London Broil
Marinate
3 oz Port Wine
1/2 cup Balsamic Vinegar
1/4 Dijon Mustard
1/4 Minced Garlic
1 tsp Fresh Ground Black Pepper
2 oz Fresh shallot Minced very fine
1 oz Extra Virgin Olive Oil
1 Tbl Creepin Quag™ Hot Sauce

Procedure:
Mix all ingredients together
2 to 3 pounds of beef flank steak
Place either the plain flank steak into the London Broil Marinate or use a flank steak which you have applied a dry rub to 24 hours prior.
Marinate flank steak overnight occasionally turning
Grill the steak rare to medium rare
If you go past the medium rare stage the meat will begin to toughen. Slice into thin slices, slicing the meat against the grain.

To recap you may dry rub first refrigerate wrapped in plastic wrap for 24 hours. Then add to marinate, and refrigerate over night, turning the steak several times. Then just throw that sucker onto a preheated grill. Experiment with different rubs for different flavors!

Grilled Parmesan Crusted Egg Plant with Fresh Salsa and Pesto
1 Large Egg Plant, sliced into 1/4" rounds
1 cup seasoned flour ( add salt and pepper to taste to the flour)
1 cup seasoned bread crumbs
1 cup shredded parmesan cheese
3 eggs beaten
1 tablespoon Creepin Quag™ Hot Sauce

Procedure:
Brush Egg Plant Rounds with the Hot Sauce
Dredge each piece in flour
Mix Bread Crumbs with Parmesan Cheese
Dip each flour coated Egg Plant into beaten egg
Coat both sides with the bread crumb/cheese mixture
Grill over low heat turning every 3 minutes
Will be done in 10 - 12 minutes. Caution do not burn coating, turn frequently
Serve Hot with a scoop of fresh salsa and a dollop of pesto

Spicy Pesto
3 cups Fresh Basil leaves
1 cup shredded parmesan cheese
1/4 cup garlic cloves
1/2 cup pine nuts
2/3 cup blended oil
1/3 cup olive oil
1 TBL Spittin Fire™

Procedure:
Place garlic and pine nuts in a food processor.
Turn on and blend well
Add Basil leaves and process
Add oil and blend until smooth
Add parmesan cheese and Spittin Fire Hot Sauce
Mix well, cover and refrigerate overnight to blend flavors.

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, and Jalapeños)
Mix everything together in a mixing bowl
Place in a container and refrigerate overnight to blend flavors

Grilled Zucchini Stuffed with Wild Rice
3 medium Zucchini’s sliced in half length wise
1/4 basil oil
2 cups wild rice medley cooked with 4 cups vegetable stock (or chicken stock for those non-vegetarians)
1/4 cup minced onion
2 cups fresh salsa
1 cup shredded parmesan cheese
1 Tbl Creepin Quag™ Hot Sauce

Procedure:
Mix cooked rice with salsa and Hot Sauce
Scoop out the seed portion if the zucchini’s
Brush the inside of the Zucchini boats with the Basil Oil
Stuff each boat with the rice mixture (you may also add some diced cooked chicken to the rice mix for non-vegetarians)
Top each stuffed boat with shredded parmesan cheese
Place a piece of foil on the grate on your out door grill
Place Zucchini boats onto the foil and bake with lid closed for 20 - 25 minutes over medium heat.
Slide boats off of the foil onto the grill grates and cook for several minutes
Serve with a side of fresh salsa and pesto

Herb Crusted Duck Breast
4 Boneless Duck Breasts
1/4 cup seasoned flour (add salt and pepper to taste to the flour)
1 cup seasoned bread crumbs
1 cup shredded parmesan cheese
2 Tbl Fresh Thyme
3 eggs beaten
1 tablespoon Creepin Quag™ Hot Sauce

Procedure:
Brush the Duck Breasts with the Hot Sauce
Dredge each breasts in flour
Mix Bread Crumbs with Parmesan Cheese and thyme
Dip each flour coated Breast into beaten egg
Coat both sides with the bread crumb/cheese mixture
Grill over low heat turning every 8 minutes
Will be done in about 20 minutes. Caution do not burn coating, turn frequently
Cook until you have reached an internal temperature of 145

Creepin Cranberry Chutney
1 cup water
1/2 cup sugar
1/2 cup honey
1/2 cider vinegar
1/4 tsp allspice
1/4 tsp cinnamon
2 Tbl candied ginger diced
1/8 tsp ground cloves
12 oz fresh cranberries
1 medium onion diced very fine
1 Tbl Creepin Quag™ Hot Sauce

Procedure:
Place all ingredients into a heavy sauce pan
Bring to a boil
Lower heat to a simmer
simmer 30 - 45 minutes
Chill, serve with Herb Crusted Duck Breasts

Sizzlin Hazel Nut Chicken
4 Boneless 6 oz Chicken Breasts
1/4 cup seasoned flour (add salt and pepper to taste to the flour)
2 cups Hazel Nut Meal (Chop Hazel Nuts very fine in a food processor or purchase Hazel Nut Meal in the specialty section in your food Market)
3 eggs beaten
2 Tablespoons Olive Oil
1 tsp Creepin Quag™ Hot Sauce

Procedure:
Brush the Chicken Breasts with the Hot Sauce
Dredge each breasts in flour
Dip each flour coated Breast into beaten egg
Coat both sides with the Hazel Nut Meal
Add Olive Oil to a sauté pan
Brown each side of the breast
Place into a baking dish and finish in a preheated oven (375)
Cook until you have reached an internal temperature of 155
Serve with Frangelico Cream Sauce

Frangelico Cream Sauce
2 Tablespoons Olive Oil
1 shallot diced very fine
1/4 cup Frangelico Liquor
1 1/2 cup Heavy Cream
2 oz Brown Sauce (Demi-Glace)
1/4 tsp Creepin Quag™ Hot Sauce

Procedure:
Place Olive Oil into a sauté pan and heat (do not smoke the oil as it will burn the shallots)
Add shallot and sauté until translucent
Turn up heat and de-glaze pan with Frangelico
Frangelico should flame and burn off alcohol
Add heavy cream and reduce by half, cream should thicken
Stir in warm brown sauce and serve with the finished chicken breasts

Baked Stuffed Shrimp
2 # U10-12 Shrimp peeled and de-veined

For the stuffing
1# Lump Crab meat - Squeezed
1 1/2 cups seasoned bread crumbs
Dash Kosher Salt
Dash Black pepper
1/2 cup celery diced fine
1/2 cup onion minced fine
1 tsp Curry Powder
1 fresh lemon - juice only
1/2 tsp Worchester Sauce
1/2 tsp Howlin Hollar™ Hot Sauce

Procedure:
Mix the crab meat with the bread crumbs, salt, pepper, celery. onion, curry powder, eggs, lemon juice, Worchester sauce, and Howlin Hollar™ Hot Sauce
Divide mixture into 2 oz portions, roll into football shapes
Place each crab ball into the curved section of the shrimp and place into a baking dish
Place dish into a 400 degree oven and bake for 20 minutes
Serve stuffed shrimp with Razing Cane™ Garlic Relish!

Grillin some Pizza

For the Dough
1 1/2 tsp dry yeast
1 Tbl Honey
1 cup wrist-temperature water
1 1/2 tsp salt
2 1/2 - 3 cups flour

Procedure:
Mix together yeast, honey and water
Place flour and salt into mixing bowl
Knead for 10 minutes, Cover and set in a warm place to rise until doubled in bulk.
Divide into 12 sections (you may cut recipe in half or freeze half of batch for later use)
Roll out each piece and brush with olive oil

For the toppings
You may use your favorite pizza sauce, BBQ sauce, salsa or alfredo sauce
2 oz's of sauce per pizza
2 oz cheese
Plus any of your favorite toppings

Procedure:
Turn grill on high and heat the grates
Brush grates and reduce heat to med-low
Place sheeted dough onto grill, grill for 1 minute and turn.
Add sauce, cheese and toppings, close lid and cook for 5-7 minutes
Keep checking to make sure crust is not burning, you need to have the grill set to the right temperature, slower is better, you can always increase your heat, but its hard to un-burn a crust!

For the toppings
The sky's the limit however it is best to precook any toppings for the grilled pizza

Pesto:
is always good to add a few dabs

Grilled Shrimp make an excellent choice
2 dozen or so peeled and deveined shrimp
Marinate for two hours in:
2 Tbl fresh lemon juice, 1 Tbl fresh diced garlic, 2 Tbl Dijon mustard, 1 tsp Howlin Hollar Hot Sauce and 1 Tbl fresh rosemary. Grill until done, use for a topping on the pizzas

Again keep in mind you may use a whole bunch of different combo's. it’s a great way to use up leftover grilled chicken or beef as well. Remember to brush any left over meats with Spittin Fire™ Hot sauce for added flavor as well as to help meat stay moist.

Rub Me The Right Way Pork Tenderloins
2 - 1 # Pork Tender Loin cause 1 just ain't gonna be enough
Apple Smoked Bacon Thick Cut
Three Hot Tamales Rub Me The Right Way Sweet Rub
Three Hot Tamales Rub Me The Right Way Hot Rub

Procedure:
Cut the tenderloins into 1.5" thick pieces, you should get about 5 per tenderloin.
We are goin' to roll 5 in the sweet and 5 in the hot rub
Make sure you coat all side of your pork medallions
Take 10 pieces of the Apple Smoked bacon and cut each piece in half
Wrap each medallion with a piece of bacon and place on a metal skewer.
You can probably fit several per skewer, make sure when you place them on the skewer that you go through the end of the bacon to keep it in place. Also make sure there is a 1/2 space between the medallions on the skewer so they will all cook evenly
Place onto your preheated outdoor grill, cooking over medium heat to an internal temperature of 160 degrees turning half way through

The Sauce - Balsamic Cranberry
1 cup Balsamic Vinegar
1 cup Port Wine
1 shallot diced fine
2 Tbls Olive Oil
2 cups frozen sliced cranberries
1/2 cup honey
2 Tbls Creepin' Quag™ Hot Sauce
1/4 tsp All Spice

Procedure:
Add Olive oil to pan
Sauté shallot until translucent DO Not Brown
Add Vinegar and Wine
Reduce by 2/3's
Add Cranberries, honey and Creepin’ Quag™ Hot Sauce Hot Sauce and All Spice
Simmer for 10 - 15 minutes, if you would like sauce a bit thicker add a bit of corn starch
Serve over the cooked tenderloin medallions with a side of Razing Cane™ Garlic Relish

Teriyaki Chicken Breasts
2 # boneless, skinless chicken breasts
4 Tbls Howlin Hollar™ Hot Sauce
Three Hot Tamales Rub Me The Right Way Sweet Rub
Three Hot Tamales Rub Me The Right Way Hot Rub
1 pint grape tomatoes
1/4 pound fresh pea pods
toasted Sesame Seeds
4" wooden skewers soaked in white wine or chardonnay

Procedure:
Rub all sides of chicken with the Howlin Hollar™ Hot Sauce
Coat all sides of 1/2 the chicken with the Three Hot Tamales Rub Me The Right Way Sweet Rub
Coat all sides of 1/2 the chicken with the Three Hot Tamales Rub Me The Right Way Hot Rub
Make sure you coat every inch!
Grill chicken until done (165) over medium heat turning often
Cool chicken to below 41 degrees.
Cube chicken into 1/2" cubes
Roll chicken cubes in toasted sesame seeds
Place one cube of chicken onto a soaked skewer, add 1 pea pod onto the skewer. Note make sure you skewer the pea pod at only one of the ends!
Add a tomato on to the skewer
loop the other end of the pea pod onto the skewer, then add another cube of chicken
Continue skewering until you have used up all of your chicken!
To re-heat place onto a medium hot grill for about 5 minutes turning frequently and brushing with a thick Teriyaki glace

Thick Teriyaki Sauce
½ cup Tamari Soy Sauce(Lite Soy)
¼ cup rice wine vinegar
1 Tbl Fresh ground ginger
1 Tbl fresh diced garlic
½ cup orange juice
¼ olive oil
2 Tbl Lime juice
½ cup fresh scallions
½ honey
1 tsp Creepin Quag™ Hot Sauce
corn starch to thicken

Procedure:
Add oil, garlic and ginger sauce pan, simmer for 5 minutes
Add all other ingredients except corn starch, simmer 5 minutes
Make slurry with the corn starch and add slowly to thicken sauce
heat for several minutes until desired consistency - too thin add a bit more slurry - too thick add a bit of water
Brush the chicken skewers with the sauce, serve skewers with a side of Razing Cane™ Garlic Relish

Chili
3# Chuck Roast
2 cups Kikkoman Thick Teriyaki Glaze
1/2 cup fresh garlic (minced fine)
2-3 Hot Italian sausage (use good quality from a butcher)
2 cups white wine
1 cup extra virgin olive oil
2 Large Spanish Onions (Diced)
1/4 cup fresh garlic (minced fine)
1 cup Burgundy wine
1 Large Can Diced Tomatoes(Drained) 28oz
1 Large Can Whole Plum Tomatoes(Drained) 28oz
10 ripe plum tomatoes - diced
3 Bottles Chili Sauce 12oz
2 cans Kidneys Beans 28oz
1 can Tomato Paste 12oz
1/2 cup Dark Chili Powder
2 Tbl Cumin
1 Tbl Kosher salt
1 Bottle Spittin Fire XXX Golden Chile Winner
1 TBL Coarse Ground Pepper
2 Green Peppers (Diced)
2 Red Peppers (Diced)

Procedure:
OK to do this right it takes some pre-planning
Take your Chuck Roast and throw it in the freeze for 2-3 hours to firm it up for cubing(Makes it much easier if it is firm)
Remove Roast from freezer and using a sharp chef knife slice in into 1/4 thick slices, then into cubes
Place cubes into a zip lock baggie and add the Teriyaki Glaze and chopped garlic, make sure all cubes are coated with garlic and teriyaki mixture
Refrigerate Cubes for at least 12 hours, turning bag every so often
Next add 2 cups of white wine to a large sauce pan with lid
Add Sausage, then add water until sausages are about 2/3 covered.
Simmer Sausages for 20 - 30 minutes, keep checking so you DO NOT Boil dry, they should be at a slow simmer to poach them
Refrigerate Sausages, when cool slice into 1/2 rounds

Alrighty we are ready to begin makin our chili
Add Olive oil to a large stockpot and heat(not too hot or you burn onion and garlic)
Add onion and then garlic and sauté until almost translucent
Add beef mixture and continue to sauté
When beef is fully cooked stir in the burgundy wine
Add sliced sausage
Bring to a strong simmer, then add tomatoes(2 cans plus fresh diced), kidney beans, Tomato paste, chili sauce, chili powder, cumin, salt and pepper and 1/2 bottle of Spittin Fire XXX(you can always add more later, if you are a bit wimpy add only a 1/4 of a bottle)
Simmer this whole batch for at least 1 1-1/2 hours, stirring often so as not to burn the bottom
Add Green and Red Peppers and simmer another 45 minutes
Taste test for heat, add more XXX, remember each person may also add to their serving if they like it hotter
Remove from heat and let stand 15-20 minutes before serving
When serving top with a dollop of sour cream
Serve with warmed French Bread Topped with Zesty Pesto and Razing Cane Garlic Relish Now for those that do not like Beef, simple substitutions are: Use 3 # Turkey Breast and Turkey Sausage, Chicken and Chicken Sausage or Extra Firm Tofu and Tofu Sausage

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!

New England Dinner
1 6-8# Chuck Roast
1 cup seasoned flour
1 cup Olive Oil
12 cups beef broth
1/8 cup White Vinegar
2 Large Onion - Large Dice
5 Carrots - Large Dice
5 Celery stalks - Large Dice
2 Cans Ocean Spray Whole Berry Cranberry Sauce
1/2 bottle Creepin Quag Hot sauce 2007 Scovie Award Winner
2 Bay Leaves

Procedure
Roll Beef in Seasoned Flour
Heat Oil in a Large Saute Pan
Brown Beef on all sides
Place Beef into a large stock pot
Add all other ingredients and bring to a slow boil
Cover and simmer for 4 hours
When serving drain the juice from the stock pot, heat broth in a sauce pan, add a corn starch slurry to thicken, serve with cranberry pot roast

Stuffed Prime Rib Rolls
2 #s' Cooked Prime Rib sliced thin(using a commercial slicer works the best)

For the Stuffing
2 Tbl Olive Oil
1 tsp Minced Garlic
1 Tbl Minced Shallot 3 cups thinly sliced Baby Bella mushrooms
1/2 cup white wine
1 Tbl Dijon Mustard
1 # Baby Spinach
1 Tbl Papa Jack's Buffalo Steak Sauce
2 cups Shredded Parmesan Cheese

Procedure:
Place Olive Oil into a large sauté pan, heat, add garlic and shallot and sauté until translucent, do not brown or burn
Add sliced mushrooms, and sauté 3-4 minutes
Add white wine and Dijon mustard
Stir in Parmesan Cheese
Form stuffing into small logs
take a piece of thinly sliced prime rib, place stuffing log at one end and roll
Place stuffed prime rib rolls into a oven proof baking dish and bake at 375 for 12-15 minutes.
Serve with Marsala Mushroom Sauce

Marsala Mushroom Sauce
2 Tbl Olive Oil
1 tsp Diced Garlic
1 Tbl Diced shallot
2 cups sliced Baby Bella Mushrooms
1 cup Marsala Wine
2 Cups Demi-Glace(thick brown sauce)
1 package wonton shells

Procedure
Place Olive Oil into pan and heat, add garlic and shallot, caution do not burn!
Add mushrooms and sauté until softened
Add marsala wine
Add Demi-glace and simmer until desired consistency
Serve over Stuffed Prime Rib Rolls

Seafood Fra Diavolo
1# U12 Shrimp Peeled and Deveined
1# Diver Scallops(these are the large one's folks)
1# Lobster Meat
1/4 cup Extra Virgin Olive Oil
4 Cloves Minced Garlic
4 Minced Shallots
1 Large Onion Diced
1 cup White Wine
1 Tbl Dijon Mustard
1 (14 1/2 ounce) Can Diced Tomatoes
6 Ripe Plum Tomatoes Diced
1 Sprig Fresh Oregano Chopped
1/2 cup Fresh Basil Leaves Chopped
3 Tbl Fresh Italian Parsley Chopped
2 tsp Smoked Kosher Salt(may use regular Kosher Salt)
1 Tbl Spittin Fire XXX or Spittin Fire Hot Sauce (More or less depending on how hot you want to go)
2 cups Shredded Parmesan Cheese
1# Angel Hair Pasta

Procedure:
Place Olive Oil into a large sauté pan, heat add scallops sauté for 2 minutes and turn, add shrimp and sauté for 2 minutes turn shrimp add cooked lobster meat and sauté another 2-3 minutes, remove all seafood from pan
Add garlic and shallot and sauté until translucent, do not brown or burn
Add Onion and sauté 3-4 minutes
Add white wine and Dijon mustard, diced canned and fresh tomatoes and Hot sauce, simmer for 10 - minutes until sauce has thickened a bit
Add Oregano, Basil, Parsley and Kosher Salt and Seafood
Toss and heat for 3-4 minutes
While heating seafood mixture for 3-4 minutes add the angel hair pasta to boiling water
Serve the Fra Diavolo on top of the angel hair pasta, top with Shredded Parmesan

Sizzlin' Lamb Loins
4-6 6-8oz lamb loins
S&P
Papa Jack's Buffalo Steak Sauce
1/2 cup Extra Virgin Olive Oil
1/2 cup seasoned flour
2 cups bread crumbs
1 cup egg
1/2 cup Shredded Parmesan Cheese
1/2 cup grated Romano Cheese Shitake Sun dried Tomato Demi

The Sauce
1/4 Olive Oil
1 Cloves Minced Garlic
4 Minced Shallots 1 Large Onion Diced
1/2 cup Marsala Wine
1 Tbl Dijon Mustard
2 cups Demi Glace(Brown sauce thickened)
1 cup shitake Mushrooms sliced thin(Caps Only)
1/4 diced sun dried tomatos

Procedure:
Season Lamb Loins with a little salt and pepper, then lightly coat each loin with the Papa Jack's Buffalo Steak Sauce
Mix Bread Crumbs and Cheese together
Dredge lamb loins in flour, dip in beaten egg, roll in bread crumb cheese mixture
Place Olive Oil into a large sauté pan, heat oil until it just begins to smoke, quickly add the lamb loins and sear all sides turning quickly until all sides have been quickly browned, transfer to a preheated 400 degree oven and finish baking until they reach an internal temperature of 145 degrees, about 6-8 minutes. Remove from oven and slice in thick 1" slices just before serving on a bed of the Shitake Sun dried Tomato Demi

The Sauce
Place Olive Oil into a large sauté pan
Add garlic and shallot and sauté until translucent, do not brown or burn
Deglaze with the Marsala Wine
Add Dijon mustard, sliced shitake mushrooms and sun dried tomatos
Stir in Demi and simmer until thickened
Serve sliced Lamb Loin on a pool of the Demi Sauce

Sizzlin' Grilled Turkey Tips
1 3-4 # Boneless Turkey Breast
4 Tbl Montreal Steak Seasoning
Papa Jack's Buffalo Steak Sauce
2 cups Extra Virgin Olive Oil
1/4 cup Fresh Sage Leaves
1/4 cup Dijon Mustard
1/2 cup Balsamic Vinegar
2 Cloves Garlic(Rough Dice)

Procedure:
Dice Turkey Breast into 2 to 3 inch cubes, then sprinkle with the Montreal Steak Seasoning
Place Turkey Tips into a large Ziploc baggie and add a half a bottle of the Papa Jack's Buffalo Steak Sauce
Make sure all tips get evenly coated
Place rest of ingredients into a bowl and Wisk together then add to the Ziploc baggie
Place baggie in refrigerator and marinate Turkey Tips 12-24 hours
Cook Turkey Tips on a preheated grill until they reach an internal temperature of 170 degrees turning often

Sizzlin' Pork Tenderloin
1 Pork Tenderloin
4 Tbl Montreal Steak Seasoning
2 Tbl Spittin Fire XXX
Papa Jack's Buffalo Steak Sauce
1 cup Extra Virgin Olive Oil
1 cup Kikkoman Thick Teriyaki Glaze
Flavor injector (available at any kitchen store)

Procedure:
Place needle onto flavor injector and fill with Spittin Fire XXX
Insert needle injector into pork tenderloin at every 1/2" and give the plunger a good push
Once you have completely injected the tenderloin, coat the tenderloin with olive oil, sprinkle with Montreal steak seasoning.
Place teriyaki glaze and Papa Jack's Buffalo Hot sauce into a Ziploc baggie with the tenderloin
Place baggie in refrigerator and marinate 12-24 hours
Cook Tenderloin on a preheated grill until it reaches an internal temperature of 140 degrees turning often(about 20 minutes), make sure the heat level in your grill is not too high or the outside will char too much

Sizzlin' Grilled Tuna Steaks
6 2" thick tuna Steaks
4 Tbl Montreal Steak Seasoning
2 Tbl Creepin Quag
1 cup Extra Virgin Olive Oil
1/2 cup Kikkoman Soy Sauce
1/2 cup Pineapple Juice
1 cup Toasted Sesame Seeds

Procedure:
Mix Creepin Quag, Olive Oil, Soy Sauce and Pineapple Juice
Place Tuna Steaks in a large glass baking dish and pour marinate over steaks - refrigerate for 6 hours turning the steaks half way through
Remove Tuna from Marinade and coat both sides with a sprinkle with Montreal steak seasoning.
Place tuna steaks onto a preheated grill and cook until rare to medium rare, turning to cook both sides, then sprinkle with the Toasted Sesame Seeds
Serve with Fresh Fruit Salsa

Fresh Fruit Salsa
Green Pepper 1/4 cup
Yellow Pepper 1/4 cup
Red Pepper 1/4 cup
Red Onion 1/2 cup
Cucumber Peeled and Seeded 1/2 cup
Carrot 1/4 cup
Roma Plum Tomato 1/4 cup
Strawberries 1 cup
Cantaloupe 3/4 cup
Kiwi 3/4 cup
Scallion 1/4 cup
Howlin Hollar 2 tsp
V-8 Juice 1 1/2 cups
Red Wine Vinegar 1/2 cup
Pepper to taste
Coriander 1 teaspoon
Cumin 1 teaspoon
Kosher Salt to taste
Ground Mustard 1/2 teaspoon
Curry Powder 1/2 teaspoon
Dice all Veggies and fruit small dice (1/8 x 1/8)
Mix all ingredients and refrigerate at least 4 hours before serving

Sizzlin' Cajun Catfish
2 # Catfish Filets
1/2 cup Blackening Spice
1/4 cup Creepin Quag Hot Sauce
1 cup Extra Virgin Olive Oil

Procedure:
Brush each catfish filet with olive oil
Then brush each with Creepin Quag Hot Sauce
Coat both side of fish with blackening spice(see below)
Place two cast iron skillets onto a hot grill
Brush each pan with olive oil, let pan get smoking hot
Place catfish filets into hot pan and close the lid on the grill, the fish will absorb the Smokey flavors
After three minutes open grill and turn the filets, close lid, check on doneness after a total of 5-6 minutes depending on the thickness of the filets, filets should be cooked to an internal temperature of 145.

Blackening Spice
5 Tablespoons Sweet Paprika
1 Tablespoon Dried Oregano
1 Tablespoon Dried thyme Leaves
1 Tablespoon Cayenne Pepper
1 1/2 tsp Lemon Pepper
1 1/2 tsp Granulated Garlic
1 1/2 tsp Onion Powder
1 1/2 tsp Kosher Salt
1 tsp Sage
1 1/2 tsp White Pepper
Mix all ingredients and store in an air tight container
Serve with the Sizzlin Tarter Sauce

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

Sizzlin' Grilled Burgers
2 # Ground Sirloin or Chuck
1/2 cup finely chopped onion
1/4 cup Papa Jack's Buffalo Hot Sauce
1/2 Shredded Parmesan Cheese
1/4 cup Dijon Mustard
1 cup cheese-its ground fine

Procedure:
Mix all ingredients and form into 5 oz patties
Place Burgers onto a preheated charcoal grill and cook until you have an internal temperature of 155 degrees
Top with a slice of your favorite cheese
Serve with spiced up burger sauce(see below)

Spiced up Burger Sauce
2 cups ketchup
1/2 cup thousand Island Dressing
1/4 cup Worchester sauce
2 Table Papa Jack's Buffalo Hot Sauce

Procedure:
Mix all ingredients together and refrigerate for 1 hour before serving

Sizzlin' Grilled Chicken Wraps
2 # Boneless Chicken Breasts
6 12" Tomato wraps
1 head lettuce shredded
1 # diced plum tomato 1/4" dice
1/2 cup finely chopped onion 12 slices cheddar cheese
1 cup Hoisin Sauce (see below)

Procedure:
take 1/2 cup of Hoisin Sauce and rub the chicken breasts, refrigerate for at least 2 hours
Grill Chicken until it reaches an internal temperature of 165 degrees, turning two to three times so as not to burn
Slice cooked chicken into thin strips
Place each tomato wrap flat, place two slices of cheese across the center
Add warm sliced chicken, Hoisin Sauce, Shredded Lettuce and Tomato and fold and roll the wraps

Hoisin Sauce
1/2 cup Soy Sauce
1/4 cup black bean paste
1/4 cup Papa Jack's Buffalo Hot Sauce
1 Tablespoon honey
1 Tablespoon Brown Sugar
4 teaspoons Rice Wine Vinegar
2 cloves fresh Garlic (diced very fine)
4 teaspoons Sesame Oil
1/4 teaspoon black pepper

Procedure:
Mix all ingredients together

Sizzlin' Marsala
2 # Boneless Chicken Breasts
1 # shitake Mushroom's - stems removed, sliced into 1/4" strips
1/2 cup olive oil, plus 2 Tablespoons
2 shallots diced fine
2 cups Marsala Wine 2 1/2 oz Creepin Quag™ Hot Sauce 2008 Golden Chile Winner 2 cups Demi-Glace(rich brown sauce)
1 cup seasoned flour(1 cup Flour, 1/4 cup Montreal Chicken Seasoning, 1 Tablespoon cracked black pepper, 1 teaspoon Kosher Salt)
1/4 fresh diced parsley
1 # thin 1/4" wide egg noodles cooked

Procedure:
Cut the chicken breasts into strips, place into mixing bowl and add 2 1/2 oz Creepin Quag™ Hot Sauce 2008 Golden Chile Winner, toss to coat all of the chicken, cover with plastic wrap and refrigerate at least two hours.
Add olive oil to a sauté pan and heat until almost smoking, Dredge chicken in the seasoned flour and add to sauté pan stirring often so as not to stick to pan, Sauté until chicken has reached an internal temperature of 165.
Remove chicken from pan and add 2 Tablespoons of Olive oil
Add shallots and sauté until translucent- caution do not burn
Deglaze pan with the Marsala wine-caution may flame if pan is hot which is OK just don't burn the face :-)
Scrape the browned bits from the bottom of the pan as the Marsala reduces a bit.
Add mushrooms and sauté for 2 minutes
Add the Demi Glace and simmer for 4-5 minutes until thickened
Add the chicken and warm for 2 minutes, toss in the fresh parsley, then serve over the freshly cooked thin egg noodles

Sizzlin' Cannelloni’s

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


1 1/2 # Hot Italian Sausage
1 1/2 # Ground Chuck
1/4 cup olive oil
1 medium onion diced
4 cloves garlic diced fine
4 chicken livers
2 tablespoons butter
16 oz Ricotta Cheese
1 cup shredded Parmesan Cheese
1 # Baby Spinach
3 large eggs beaten
1 cup Chablis
2 1/2 oz Creepin Quag™ Hot Sauce 2008 Golden Chile Winner, 2007 Scovie Award Winner
1/4 cup fresh finely diced parsley

2 packages manicotti shells

1 gallon of your favorite Marinara Sauce, Can be store bought or home made


Procedure:

Sauté Chicken Livers in butter until firm
Puree chicken livers in a food processor
Heat Olive Oil, add garlic and onion and sauté until translucent
Remove casings from sausage, add sausage and ground beef to the onion mixture and sauté until meat is fully cooked. Note: make sure as you are cooking meat to keep chopping into small pieces, you want the fully cooked product to be crumbled.
Add Chablis to pan and simmer for several minutes
Add spinach and cover, simmering until the spinach has wilted
In a separate bowl, mix Ricotta Cheese, Parmesan Cheese, Creepin Quag™ Hot Sauce, Beaten Eggs and Parsley, and the pureed chicken livers, mix together.
Fold in the meat/spinach mixture, mixing well
Prepare noodles per package instructions being very careful not to over cook. Noodles should be firm. When cooking the noodles, shock in an ice water bath to stop the cooking process
Line up several baking dishes and coat the bottom of each with a layer of Marinara Sauce
Stuff noodles with the filling and lay each stuffed noodle into the baking dish
Top the filled baking dish with Marinara Sauce so as none of the noodles are showing so they do not dry out during baking
Bake the Cannelloni’s in a 375 oven for 35 to 40 minutes
Heat any remaining Marinara Sauce and top the Cannelloni’s with the extra sauce when serving.
Note: You may also use Sweet Sausage instead and cut the Creepin Quag™ Hot Sauce to 1 tablespoon if you wish the dish to be milder!
Peppered Shrimp Scampi
2# Jumbo Shrimp - Thawed, peeled and de-veined
2 TBL Olive Oil
6 Cloves Garlic diced very fine
2 Whole Shallots diced very fine
1/2 cup White Wine
1 each Red Pepper, Yellow Pepper, Orange Pepper and Purple Pepper julienne in thin strips
2 TBL Creepin Quag™ or Spittin Fire™, Spittin Fire XXX™ if you’re into Hot n Spicy
1 Tbl Fresh Basil minced
2 Tbl Fresh Parsley minced
1 OZ Fresh squeezed Lemon Juice
1 tsp Old Bay seasoning
1 Stick (1/4#) soften whole butter

Procedure
Heat oil in large sauté pan
Add Garlic and Shallot sauté until garlic is translucent
Add Shrimp sauté for 2 Minutes tossing often
Add 1/2 cup white Wine
Add Peppers and sauté for 3 minutes just until peppers begin to soften
Add Old Bay Seasoning, Hot Sauce, Lemon Juice, Basil and Parsley
Simmer 1 minute
Pour contents of sauté pan into a strainer, reserving all liquids
Place liquids back into sauté pan and whisk in softened butter
Toss shrimp and pepper mixture with butter sauce and serve over Fresh Linguini or Angel Hair Pasta

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