Archive for America’s #1 Award Winning Hot Sauce

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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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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GoDaddy Girl – Candice Michelle -In the Kitchen with Chef Bud

Posted in Recipes, Sizzlin News with tags , , , , , , , , , , on March 21, 2011 by sizzlinsauces

GoDaddy Girl - Candice Michelle - In the Kitchen with Chef Bud

Candice Michelle joins Chef Bud for tonights on-air live braodcast at 7:40

Tune in to: http://mondaynightmayhem.com/

with the Big Mosh: John Masiulionis and “The Chairman of the Board” Todd Vincent. We will be talking about her Playboy years, Go-daddy spots and of course her wrestling career!

Tonights recipes for “In the Kitchen with Chef Bud”

Sizzlin’ Grilled Tuna Steaks
6 2″ thick tuna Steaks
4 Tbl Montreal Steak Seasoning
2 Tbl Award Winning Creepin Quag Hot Sauce
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 Hot Sauce, 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
Award Winning Creepin Quag Hot Sauce 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

 With our accolades now at 44 NATIONAL AWARDS we are AMERICA’S #1 AWARD WINNING HOT SAUCE!
For the Month of March and to accent all of our awards we will be running the following promo:
NCAA “March Madness” office party
Buy any two Hot Sauces and receive a FREE, did I say FREE?
Bottle of our AWARD Winning Mojo’ Tapenade! 1st Place at the 2010 New England Products Trade Show: Best New Specialty Food Product and 1st Place at The Hot Pepper Awards 2010!

Enter SPRING2011 in the promo code box to receive your FREE Mojo’s Tapenade for ordering two bottles of our Award Winning Hot Sauces!
Don’t forget to tune in every Monday Night for Monday Night Mayhem with:
“The Big Mosh and The Chairman of the Board” on Monday Night Mayhem:

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Grillin Them Diver Scallops

Posted in Recipes with tags , , , , , , , on January 25, 2011 by sizzlinsauces

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 Creepin Quag Hot 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™

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