Archive for Food

“In the Kitchen with Chef Bud”

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

“In the Kitchen with Chef Bud” returns Monday night February 21st at 8:35!

With Special Guest “Mr. Food on Monday Night Mayhem:

Who is Mr. Food?

Hugely popular and beloved by millions, Mr. Food is the Originator of Quick & Easy Cooking. For more than 30 years he’s been nationally recognized and locally embraced.

Art Ginsburg, a.k.a Mr. Food, was the first TV chef to promote practical, “anybody can do it” cooking and food preparation solutions, and, after years of sharing his unique brand of quick ’n’ easy food tips and recipes with viewers across the country, Mr. Food continues to find fresh ideas for cooking up fun in the kitchen.

He developed the Mr. Food entity that has been a trusted name in TV syndication and publications for more than 30 years. With beginnings as a butcher then a caterer with a flair for theatre, Art’s “Mr. Food story” began with his local television debut in 1975. Before long, Mr. Food burst onto television screens across the Northeast in his self-syndicated, appealing 90-second food vignette. Rave reviews poured in!

Join Chef Bud, Mr. Food, The Big Mosh, The Chairman of the Board Todd Vincent and the rest of the MNM Crew for another great wrestling radio show and “In the Kitchen with Chef Bud”!

Plus check out our “Award Winning Hot Sauce and Relish line at and don’t forget the perfect gift: Our “Hot Sauce of the Month Club”

America’s #1 Award Winning Hot Sauce

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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

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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Breakin News from Sizzlin Sauces!

Posted in Sizzlin News with tags , , , , , on March 18, 2010 by sizzlinsauces

The recent release of Mojo’s Tapenade from Sizzlin Sauces has been overwhelming! We have had stores calling from all over the country!

We just got back from the first showing of our new product:


Kalimata Olive Sun Dried Tomato Relish!

We won 1st Place for best new Specialty Food Product at the New England Products Trade Show and the phone has not stopped ringing all week!

It has absolutely tremendous flavor say’s Chef Bud. We are using top quality Sun Dried Tomatoes and Kalimata Olives. We also are using Lakonia Greek Products Olive Oil imported directly form Greece.

This Tapenade is truly an amazing product, it can be used on any thing coming off of the grill, Pork, Chicken, Beef, Hamburgers, Hot Dogs, use as you would any condiment, It is also great as a topping on French Bread as a Bruschetta and is absolutely fabulous as a Pizza topping, you really have to try some for yourself to see this incredible flavor profile!

Check it out here:

You really gotta try it!

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Pistachio Crusted Chicken with Apple/Golden Raisin Stuffing

Posted in Recipes with tags , , , , , , , on October 19, 2009 by sizzlinsauces

Pistachio Crusted Chicken with Apple/Golden Raisin Stuffing

4- Full Chicken Breasts lightly pounded

2 Tablespoons Howlin Hollar Hot Sauce

2 cups diced Macintosh Apples

1 Cup Golden Raisins

1 Cup Cubed Stuffing Crumbs

½ Cup Milk

¼ teaspoon Cinnamon

For the coating

1 cup seasoned flour (S&P)

2 eggs beaten

2 cups Pistachio’s chopped fine in food processor


Coat inside of each chicken breast with ½ tablespoon Howlin Hollar Hot Sauce

Combine apples, raisins, bread crumbs, cinnamon, milk and 1 beaten egg

Stuff each chicken breast with the apple stuffing

Roll each stuffed breast in flour, dip into beaten egg and roll in the crushed Pistachio’s

Place chicken breasts in to a lightly greased glass baking dish and bake in a 375 degree oven for 35 to 40 until you have an internal temperature of 165 degrees

Serve with Port Wine Demi Glace

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

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Grilled Crab and Scallop Stuffed Portobello’s

Posted in Recipes with tags , , , , , , , on October 14, 2009 by sizzlinsauces

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 portabello 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


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 Hot Sauce 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
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

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Cheesy Garlic Mashed Red Bliss

Posted in Uncategorized with tags , , , , , , , on October 11, 2009 by sizzlinsauces

This is a great Fall Recipe for those cool nights! Goes well with any entree.

Cheesy Garlic Mashed Red Bliss
2 # Baby Red Potatoes
4 garlic cloves whole
1 cup cheddar cheese grated fine
1 cup milk warmed
1/2 cup heavy cream
1/2 sour cream
1 tsp Creepin Quag™ Hot Sauce

Boil potatoes until just tender
Add to food processor or whip with a mixer until fluffy
Warm milk with whole garlic cloves, Hot Sauce add heavy cream
Discard whole garlic cloves
Whip in milk mixture, add sour cream and cheese and mix

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Spicy Coconut Island Shrimp

Posted in Recipes with tags , , , , , , , on October 7, 2009 by sizzlinsauces

Spicy Coconut Island Shrimp
2 # Jumbo Shrimp (U-10 or U-12) Shelled Butterflied and Deveined, Tails On
1 1/2 cups Packaged Pancake mix
1 cup milk
1/2 cup beaten egg
1 1/2 tsp Curry Powder
1 Tbl Howlin Hollar™ Hot Sauce
1 Tbl Olive Oil
3 cups shredded unsweetened coconut
2 cups oil for frying

Mix pancake mix, milk, egg, curry powder, olive oil and Hot Sauce
Dip each shrimp into batter mixture letting excess drip off
Roll each shrimp in the shredded coconut
Add oil to sauté pan on medium high heat, do not let oil get too hot!
Fry in hot oil for 3-4 minutes until golden brown and cooked through.
Serve with Mango Curry Sauce and Razing Cane™ Garlic Relish

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

Sauté 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. For the Garlic Relish See Web Site Here: Our Products

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