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!

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Keep in mind when using sauces for your meats, brush on only the last 15 minutes of grilling time, so as not to burn. Also reserve some of the sauce to serve table side with grilled meats, Never use the sauce you have been dipping your grill brush into for your table dipping, always discard the brush sauce when finished to avoid cross contamination!

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™

Ruby Port Wine Sauce
1/2 bunch Fresh Thyme (pick leaves from stems)
3 oz Port Wine
1 oz Balsamic Vinegar
Dash of Creepin Quag™ Hot sauce
2 oz Demi Glace(Brown Sauce)
2 oz Fresh Garlic Minced very fine
2 oz Fresh shallot Minced very fine
6 oz Heavy Cream
1 oz Extra Virgin Olive Oil

Sauté shallot, garlic in olive oil until translucent Do Not Brown!
Deglaze pan with wine and vinegar
Reduce liquid by half, add demi and thyme
Add heavy cream and reduce to sauce consistency

Raspberry Grand Marnier Sauce
1 cup Fresh Squeezed Orange Juice
1 Tbs. Sugar
1 Tbs. Corn Starch
1 cup Raspberry Puree
1 drop Red Food Color
2 Tbs Grand Marnier
Dash Howlin Hollar™

Heat OJ and Sugar in a sauce pan
Add Corn Starch to a little water to make a slurry, add to OJ mixture
Add puree, food color and Grand Marnier reduce to sauce consistency

Dave’s Tangy Honey Sauce
1/3 cup Olive Oil
1/3 cup Brown Sugar
1/3 cup Grey Poupon Mustard
2/3 cup A-1 Sauce
Dash Creepin Quag™ Hot Sauce
2 Tbs. Worchester Sauce
1 tsp. Garlic Powder
1/3 cup Honey

Warm Oil not to hot or it will burn sugar and cause it to lump
Whip in Brown Sugar until Dissolved
Add rest of ingredients one at a time whipping each one into sauce to incorporate

Steak Sauce
1/2 Piece Salt Pork, rind removed, diced into very small pieces
1/4 cup Garlic Cloves diced very fine
1/4 cup Shallot diced very fine
1/8 cup Ginger diced very fine
4 cups Balsamic Vinegar
2 Cups Lite soy sauce
1/2 cup sugar
1/2 cup water
1/2 Tbs. Corn starch

Heat pan add diced salt pork, Sauté until golden brown
Add Garlic, Shallot, Ginger, cook for 3 minutes
Add Vinegar, Soy sauce, Sugar and Water stirring well after each addition and bring to a low boil, reducing liquid by half
add a small amount of water to corn starch to make a slurry and stir into 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

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.

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

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

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)

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

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

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

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

Balsamic Cranberry Sauce
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

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

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

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

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

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!

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