Archive for Creepin Quag Hot Sauce

Restaurant Week New Hampshire

Posted in Sizzlin News with tags , , , , , , on March 15, 2012 by sizzlinsauces

Restaurant Week New Hampshire

Bud Selmi has worked in the Mount Washington Valley for more than 40 years. A Certified Chef through the American Culinary Federation, he also works closely with the ACF’s NH Chapter’s Junior Program. In 1999, Chef Bud was named Chef of the Year by the ACF’s White Mountain Chapter. He is also the owner of Sizzlin Sauces, an award-winning line of sauces and marinades.

Margarita Grill in Glen opened in 1983, serving Southwestern-inspired cuisine. The restaurant is known for its own salsas and flavor enhancers. The restaurant is a NH Farm to Table Certified Restaurant that also is big in the green movement, using biodegradable takeout containers and actively reducing fuel, water and electricity.

Try out a recipe from Chef Bud:

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Margarita Grill’s Fish Tacos

Serves 4

4 – 6 oz pieces of fresh fish (we use either haddock or tilapia) 1 oz Olive Oil Blackened Spice (see recipe below) 2 oz Tater sauce 4 oz Fresh Arugula (may substitute shredded lettuce) 4 oz diced tomato 2 oz diced onion 4 oz shredded Chihuahua Cheese (may also use mild cheddar) 4 8-inch flour tortillas (warmed) Honey Habanero Sauce (see recipe below)

Dredge fish in blacken spice, and heat olive oil in a large saute pan or skillet.
Place fish into hot pan, and saute for approximately 2 minutes per side until cooked through.
Add a dab of tartar sauce to each warmed tortilla.
Place cooked fish in taco.
Top with arugula, tomato, onion and cheese. Drizzle tacos with Honey Habanero Sauce (best practice: place Honey Habenero in a squirt bottle to drizzle on top of tacos).

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

Mix all ingredients, and keep in a sealed jar for use with your fish.

To Make the Honey Habanero Sauce: 1/2 cup mayonnaise 1/2 cup sour cream ¼ cup Honey 1 tablespoon Chili Sweet Sensation (from Sizzlin Sauces, www.sizzlinsauces.com)

Mix all ingredients together and place into a squirt bottle for easy application.

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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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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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“The Hot Seat with Eric Bischoff” Flavored by SIZZLIN SAUCES!

Posted in Sizzlin News with tags , , , , , , on May 22, 2011 by sizzlinsauces

“The Hot Seat with Eric Bischoff” Flavored by SIZZLIN SAUCES Celebrates its 1 year anniversary along with celebrating our 2 year anniversary with Monday Night Mayhem your home of wrestling radio

We will be setting the World on Fire with our newest sauce “ Chile Sweet Sensation” a Key Lime. Mango and Pomegranate Hot Sauce being released very soon!

Stay tuned for our up coming release date as well as our Hot Seat with Eric Bishoff and our Sizzlin Hot monthly broadcast of “In the Kitchen with Chef Bud” on your home on wrestling radio: Monday Night Mayhem!

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Spice up Father’s Day with these hot picks from Sizzlin Sauces

Posted in Sizzlin News with tags , , , , , , , on May 14, 2011 by sizzlinsauces

Spice up Father’s Day with these hot picks

Courtesy photo Some of the sauces in the Sizzlin Sauces line up.

 

Courtesy photo Some of the sauces in the Sizzlin Sauces line up.

 

HOMEMADE SUGGESTIONS

HOMEmade is a monthly feature that focuses on foods that are made in the Granite State.

What do you think we need to highlight? Send your suggestions to Telegraph correspondent Annette Gallagher at annettegallagher@gmail.com.

 

By ANNETTE GALLAGHER Correspondent

Father’s Day is around the corner, and the last thing Dad needs is a new tie. This year, indulge his manly man side with a hot and spicy gift from Sizzlin Sauces in Conway.

Makers of five award-winning hot sauces, Sizzlin Sauces has been spicing up plates and palettes since 2003.

Spittin Fire was our first sauce, with Spittin Fire XXX following shortly thereafter,” owner and chef Bud Selmi said. “In the fall of 2002, we had a bumper crop of about 15 pounds of habanero peppers from our garden. I made a batch of sauce, gave away a bunch to friends. Everyone loved the sauce and said, ‘You should sell this stuff,’ so I did.”

Selmi’s company also produces Creepin’ Quag, which is a fruity sauce loaded with cranberries, plums and prickly pear cactus, plus spice; Howlin’ Hollar, which includes pumpkin, passion fruit and prickly pear; and Papa Jack’s Buffalo Hot Sauce.

Selmi’s Sizzlin Sauces have won 44 awards, including national first-place awards at the Scovie Awards, the Fiery Food Challenge, the Hot Pepper Awards, America’s Best Food Events and the New England Products Trade Show.

Selmi said his best-selling sauce is the Creepin’ Quag fruity hot sauce, which is also the one with the most national awards. It’s his personal favorite.

Next up for Sizzlin Sauces are Chili Sweet Sensation and Key Lime-Mango-Pomegranate Hot Sauce for Wings.

Selmi said the Chili Sweet Sensation is his second favorite, and that it tested well among patrons at the Margarita Grill restaurant in Glen.

Two relishes, Mojo’ Tapenade and Razing Cane Garlic Relish, complete the lineup of products Selmi makes, but the Sizzlin Sauces Web site at www.sizzlinsauces.com offers other great gourmet items for sauce and spice lovers, including mustards from the Dave’s Insanity line.

Some of those other products are included in the Web site’s lineup of gift baskets and gift sets, all sure to evoke a big grin from any dad who loves hot stuff.

But Selmi said the best value for a Father’s Day gift is a membership in the Hot Sauce of the Month Club. The club is available for three, six or 12 months, and the 12-month club includes a free 13th month – the Baker’s Dozen – and all club memberships have free shipping.

The club includes two bottles of gourmet hot sauce each month, and starts at $56.85 for the three-month membership.

In addition to the Web site, Sizzlin Sauces are sold at Brookdale Fruit Farm in Hollis and Paulie’s Butcher Shop in Derry.

For more information about hot peppers, hot sauces and great recipes, check out Selmi’s blog at https://chefbudsblog.wordpress.com/.

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Cinco De Mayo In the Kitchen with Chef Bud and Special Guest: Smith “Big Game” James

Posted in Recipes, Sizzlin News with tags , , , , , on April 25, 2011 by sizzlinsauces

Cinco De Mayo In the Kitchen with Chef Bud  and Special Guest: Smith “Big Game” James

One of the biggest Holiday’s of the year is happening this week!

We would like to welcome Smith “Big Game” James to in the kitchen with Chef Bud for our wonderful Cinco De Mayo celebration!

Smith “Big Game” James

Team Taz: http://www.teamtaz13.com/

The rare opportunity to have the Human Suplex Machine fine tune your In Ring Wrestling Skills & Talking Skills is HERE! Get MENTORED by Taz and be part of a pro wrestling education that NEVER Ends!!!!

 

The rare opportunity to have the Human Suplex Machine fine tune your In Ring Wrestling Skills & Talking Skills is HERE!

This is NOT a Wrestling School! This is NOT for the Beginner!

TAZ will conduct a series of 6 weekly, 3 hour sessions on Teaching and perfecting what you need to do to reach the NEXT LEVEL!

There will be only 8 Students picked per 6 Week Course to keep the coaching ratio 8 to 1!

You must have a minimum 2 years Pro Wrestling Experience. You will need 3 references to support your claim.

TAZ has partnered up with a TV Production Company where YOU will be produced by TAZ in Studio, ON SITE!

Taz has also partnered with A certified Master Fitness Specialist to instruct on flexibility and injury prevention, ON SITE!

School will be located on Long Island, driving distance from MD, DC, NJ, PA, OH and New England…no need to re-locate (weekly classes)

COMING JANUARY 2011!
(read less)

The rare opportunity to have the Human Suplex Machine fine tune your In Ring Wrestling Skills & Talking Skills is HERE!

This is NOT a Wrestling School! This is NOT for the Beginner!

TAZ will conduct a series of 6 weekly, 3 hour sessions on Teaching and perfecting what you need to do to reach the NEXT LEVEL!

There will be only 8 Students picked per 6 Week Course to keep the coaching ratio 8 to 1

 

Bayou Quesadilla

8 Shrimp sliced length wise

8 Scallops sliced length wise

1# Lump Crab Meat

1/8 cup Cajun Spice:

½ # Shredded Jack Cheese

8- 8” flour tortilla’s

¼ diced scallion

1 Tablespoon Papa Jack’s Buffalo Hot Sauce

¼ Goat Cheese

1/2 cup Olive Oil

Toss sliced shrimp and scallops with Cajun Spice

Heat1/4 cup Olive Oil in a sauté pan

Add shrimp and scallops and Papa Jack’s Buffalo Hot Sauce and sauté for two minutes

Remove from Pan

On a flat top skillet or sauté pant, add olive oil, place 1 tortilla’s onto flat top skillet or sauté pan, add 1/8 Jack cheese, ¼ goat cheese, ¼ scallions, ¼ shrimp and scallops, ¼ Lump Crab and top with 1/8 Jack Cheese and another tortilla.

Heat until Golden brown and flip Quesadilla and brown remaining side!

Serve with Sizzlin Tarter Sauce

Cajun Spice:

1/3 cup kosher salt (not table salt)

1/4 cup chili powder

1/4 cup Hungarian paprika

1 Tablespoon onion powder

1 Tablespoon coarsely ground black pepper

1 Tablespoon dried basil

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In Store Demo @ Hannaford’s Supermarket 4/ 9/11 N. Conway NH

Posted in Sizzlin News with tags , , , , , , , , on April 5, 2011 by sizzlinsauces

In Store Demo @ Hannaford’s Supermarket 4/ 9/11 N. Conway NH
We will be doing an in store Demo with our sauces and relishes at North Conway Hannaford Supermarket this coming Saturday 4/9 from 11-3
13 New Hampshire made products will be featured at the store with each manufacturer sampling their products. Stop in and say hello and stock up on our Award Winning Sauces and Relishes. See you at Hannaford’s
We are America’s #1 Award Winning Sauces with 44 National Awards!

Chef Bud

Sizzlin Sauces LLC

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