Archive for the Recipes Category

Chef Bud Live on Fox 23 Margarita Grill’s Early Summer Salad

Posted in Culinary Information, Recipes, Sizzlin News with tags , , , , , , on June 10, 2012 by sizzlinsauces

Chef Bud Live on Fox 23 Margarita Grill’s Early Summer Salad

For the salad:

Pork Hill Farm Organic Field Greens

Grape Tomato’s

Grilled Asparagus and Onion marinated in Olive Oil and Montreal Seasoning

 

Sautéed 3 – Shrimp and 3 – Scallops marinated with Sizzlin Sauces Award Winning Spittin Fire Hot Sauce and

 

Finished with our Award Winning Mojo’s Tapenade

 

 

Top the salad with Margarita Grill’s Maple Syrup Vinaigrette

 

1 cup Shallots

 

2 oz Tamari

 

2oz Balsamic Vinegar

 

1 Cup Pure Maple Syrup

 

1 Tablespoon Black Sesame Seed

 

2 Cups Olive Oil

 

Caramelize Shallots in 2 Tablespoons olive oil and allow to cool. Place shallots and remaining ingredients in blender except olive oil and process. Once ingredients start to blend slowly drizzle in oil to emulsify. Place in bottle for future use

 

Toss Shrimp and Scallops with Spittin Fire Hot Sauce and Blackening Spice and marinate for 3-4 hours

 

Sauté Seafood in Pan for 3-4 minutes in 2 Tablespoons Olive Oil

 

To Make the Blackened Spice: ¼ cup table salt ½ cup brown sugar ½ chili powder ½ cup ground cumin ½ cup black pepper 1/8 cup cayenne pepper 1/3 cup paprika

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Margarita Grill’s Bayou Quesadilla – Cook’s Corner News Story – WMUR New Hampshire

Posted in Culinary Information, Recipes, Sizzlin News with tags , , , , , , on April 28, 2012 by sizzlinsauces

Margarita Grill’s Bayou Quesadilla – Cook’s Corner News Story – WMUR New Hampshire.

 

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Spicy Cranberry Sauce for basting the bird

Posted in Recipes, Sizzlin News with tags , , , , , on November 20, 2011 by sizzlinsauces

Spicy Cranberry Sauce for basting the bird
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

Bast turkey for last 30 minutes of cooking

 

Dawn Smith

Charlotte N. Carolina

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Southwesten Corn Salsa

Posted in Recipes, Sizzlin News with tags , , on November 13, 2011 by sizzlinsauces

The First Entry for Sizzlin Sauces Recipe Contest: Winner gets FREE HOT SAUCE:
Southwestern Corn Salsa
4 Tomato’s pureed
1 Onion Diced Fine
1 Green pepper Diced Fine
1 Orange Pepper Diced Fine
1 Jalapeño seeded diced fine
1 bunch Cilantro Diced Fine
1 cup cooked corn
2 Tablespoon Chili Sweet Sensation Hot Sauce
1 Tsp Kosher Salt
1 Tsp Fresh Cracked pepper
Mix all ingredients, refrigerate over night!

Jose Garcia
Fort Worth Texas

 

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Mozzarella Stuffed Meat Loaf

Posted in Recipes with tags , , , , , , on October 11, 2011 by sizzlinsauces

Mozzarella Stuffed Meat Loaf

3 # Ground Beef
2 Spanish Onion Diced Fine
Razing Cane Garlic Relish 1 – 9 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

2 Tablespoon Chili Sweet Sensation Hot Sauce

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

 

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Monday Night Mayhem with The Buffalo Bills and Chef Bud

Posted in Recipes, Sizzlin News with tags , , , , , on September 26, 2011 by sizzlinsauces

Monday Night Mayhem

Coming off with a huge win over the New England Patriots The Bills

Eric Wood, Andy Levitre, &  Demetrius Bell: three of the Bills who will be joining us tonight on Monday

Night Mayhem, tune in to your home of wrestling radio: Monday Night Mayhem

Join us for this evenings show and we will let you in on the Fall Mayhem
Special from Sizzlin Sauces:

Join Our Hot Sauce of the Month Club for 3 months, 6 months or the
Bakers Dozen a full year 13 Months and receive a free bottle for the 3 month 2
free bottles for the 6 month and a whopping 3 free bottles for the 13 month
deal, just enter the promo code:

FALLMNM2

Also if you purchase sauces totaling $25 or more and enter the
code FALLMNM1 you will receive a 15% discount

Now for tonights tailgatin’ recipe:

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

2 Tablespoons Chili Sweet Sensation Hot Sauce

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

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Prince Nana joins Chef Bud “In the Kitchen with Chef Bud”

Posted in Recipes, Sizzlin News with tags , , , , , , , on May 30, 2011 by sizzlinsauces

Wings Wings and more Wings

Naked Wings with Chile Sweet Sensation

Take your wings, pat dry drop into a vat of hot oil Fry Daddy or what ever you have for a table top fryer, cook until you reach an internal temperature of 165.
Toss with Chile Sweet Sensation our newest Hot Sauce soon to be relesed and serve with zesty blue cheese dip

Crispy Wings

Take your wings pat dry and toss with seasoned flour: Seasoned flour: 1 cup flour, add Montréal chicken spice, paprika and granulated garlic, toss with wings fry until you reach 165 in your fryer and toss with Chili Sweet Sensation!. Serve with 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™

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