2018 Scovie Awards 1st Place, "Cook it up", marinade:  Tequila Lime Prawns ala Year of the Dog

Add all ingredients (except prawns) to a 1 gal zip-lock bag & agitate until emulsified. 

Clean & shell the prawns, de-veining & butterflying them

Add prawns to bag, and brine 3 hours.  

2 cook methods, both work! 

  1. Skewer with metal BBQ skewers & cook over open coals. 
  2. Sauté in oil on flat-iron 
  3. Cook until golden - agave/honey will caramelize. 

2 ways to serve: 

  1. Over rice, with steamed veggies & a light teryaki sauce for a Mexi-Asian fusion stir fry
  2. In warmed corn tortillas, with shredded cabbage, Mexican creama & a crumble of coteja cheese, using Year of the Dog as a finishing sauce for Asian-Mexi fusion tacos. 



Hot Sauce Guy's Stuffed Peppers! 


Chef Dorothy's Red Beans & Rice! 


Richard Bryson's Award Winning Scallops! 



Chris Joyner's Salmon! 


Grown Up Grilled Cheese!

by April of Snappy's Cafe in Hayward, CA


2 slices of whole wheat bread
2 slices of Monterey Jack cheese
3 inches of green onion, chopped
1/2 of small Fuji apple, thinly sliced
Lucky Dog Medium Fire Roasted Pepper Sauce

1. Set electric grill (George Foreman-type) at high heat.
2. Spread Lucky Dog Medium Fire-Roasted Pepper Sauce on one side of bread slices.
3. On the sauced side of one bread slice, place a slice of Monterey Jack cheese.
4. Layer apple slices on cheese.
5. Evenly sprinkle chopped green onion on apple.
6. Cover with another slice of Monterey Jack cheese.
7. Cover with another bread slice, sauce side down.
8. Heat on the grill until cheese melts.

Tip: Use different version of Lucky Dog Hot Sauces for variation. - Cut the sandwich into two before grilling if you are in hurry.


Lucky Dog Hot Sauce Crab & Shrimp Stuffed Mushrooms

ALA HopsNBarley!

1 container of baby portabella mushrooms
1 tub of pasteurized crab meat. (I used claw but lump or fresh crab will work well too)
12 large raw shrimp
Halos Engine #9 Spice
2 Tbsp. scallions
2 Tbsp. Jalapeno
1/4 cup Shredded Cheddar cheese
4 oz. Cream Cheese
Splash of Worcestershire Sauce
2 Tbsp. Lucky Dog Hot Sauce Red

Remove stems and clean mushrooms.
Sauté shrimp coated in Halo Engine No. 9 spice blend. Cook on high heat and only long enough
to get some nice color. Remove shrimp from pan and dice.
Fold crab, shrimp, scallions, jalapenos, cream cheese, cheddar cheese along with a splash of
Worcestershire sauce and Lucky Dog Hot Sauce.
Use melon ball scoop and apply to mushroom caps.
Bake in oven at 350 for about 20-25 minutes or until mixture is browning and mushrooms are soft.
Garnish by liberally applying Lucky Dog Hot Sauce Red to top of mushrooms.



Lucky Dog Hot Sauce Japanese-style Baked Salmon

By Scott Z, Lucky Dog Hot Sauce 

Recommended equipment:

1 Pyrex baking dish
Garlic press
Aluminum foil
2 Ramekins
1 qt Zip-Lock freezer bag (recommended)


1 Lb fresh salmon Steak
¼ Cup soy sauce (low salt, preferably)
5 Tablespoons light Mayonnaise
3 & 1/2 Tablespoons Lucky Dog Hot Sauce Red Label*
2 Tablespoons top shelf bourbon/whiskey (or white wine as a substitute)
2 Tablespoons Extra Virgin Olive Oil
2 teaspoons rice wine vinegar
1/8 teaspoon finely-ground black pepper
1/8 teaspoon Coleman’s dry mustard
2 cloves fresh garlic

 *For spicier results, use Lucky Dog Hot Sauce Orange Label instead of Red Label.

Preparation Instructions:


In Zip-Lock freezer bag, combine Soy Sauce, 1 ½ Tablespoons Lucky Dog Hot Sauce Red Label*, Rice Wine Vinegar, Bourbon, Black Pepper, Coleman’s Dry Mustard
Seal bag & shake well to combine ingredients
Place salmon steak in bag, and re-seal, carefully pressing out as much air as possible to ensure salmon is submerged in marinade
Marinate for no more than 20 mins

Glaze & Garlic-infused Olive Oil

LDHS Mayonnaise Glaze: In a ramekin, combine remaining 2 Tablespoons Lucky Dog Hot Sauce Red Label* with 5 Tablespoons Mayonnaise

Mix until thoroughly combined
Cover & set aside (keep refrigerated)

Garlic-infused Olive Oil: Pour olive oil into second ramekin. Using garlic press, crush garlic directly into oil. Stir and set aside for 20 mins

Cooking Instructions:

Preheat oven to 450 degrees Fahrenheit , with rack in center position

Line Pyrex pan with Aluminum foil
Spread garlic-infused olive oil to cover enough surface area of Aluminum foil so as to accommodate salmon steak. Include bits of crushed garlic as desired
Place salmon steak skin-side down on oil-coated Aluminum foil
Evenly coat top of salmon steak with Lucky Dog Hot Sauce Mayonnaise mixture
Place on center rack of oven, and bake at 450 for 18 mins
Recommended:  Serve on a bed of wild rice with a portion of al dente steamed asparagus (seasoned with a squeeze of fresh lemon juice & a pinch of sea salt)
Serves 2-3
(nom nom nom!)


Joyner's Hot Wings

By Chris Joyner, of Joyner's Hot Pepper Powders 

Ok folks, I kept these straight forward and simple to stay true to the flavor. I used fresh wings and they were deep fried at 375 for roughly 9 minutes.
Here is a common step for all 3 batches:
¼ to ½ TBS of unsalted butter in a pan and ½ bottle of sauce


½ bottle of LDHS mild + ½ tsp. of Joyner’s Jalapeno blend powder + ¼ to ½ TBS of butter.

Heat on low until warm and cover wings


½ bottle of LDHS medium + ½ tsp. of Joyner’s Scotch Bonnet powder + ¼ to ½ TBS of butter.

Heat on low until warm and cover wings


½ bottle of LDHS hot + ½ tsp. of Joyner’s Naga Morich powder + ¼ to ½ TBS of butter.

Heat on low until warm and cover wings

There are many combinations to achieve amazing wings using LDHS. I love the sauces without adding anything but when I want elevated heat (almost always) I will add our powders. 


Lucky Lemon Chicken

By Chef Dorothy

This roast chicken is made extra special with a bit of help from lemons and a little luck – Lucky Dog Red, that is!
2 tablespoons Lucky Dog Hot Sauce - Red
1 lemon, zested and cut in half
2 tablespoons butter, softened
1 3-pound roaster chicken w/o giblets, rinsed and patted dry 
1 tsp. kosher salt
6 sprigs Italian parsley, or other favored herb
1 large yellow onion, peeled and cut into ½” discs – discard tip and root ends

½ cup low sodium chicken broth

Position your oven rack on the bottom half of the oven and preheat to 450 degrees Fahrenheit.
In a small bowl, combine LDHS Red, lemon zest and butter. Set aside.
Sprinkle inside and out of chicken with the salt.
Place the parsley, and one half of the lemon, inside the cavity of the chicken.
Tie the chicken legs together with kitchen twine.
Loosen the skin of the chicken with your fingertips, and then distribute the LDHS butter -mixture under the skin.
Your roasting pan or baking dish should have at least 1 inch of space between the chicken and the pan you are using. Place onion discs on the bottom of the pan – they will be acting as the roasting rack for your chicken.
Place chicken on top of onion discs in the roasting pan, and add chicken broth.
Squeeze juice from last half of lemon into the roasting pan as well.
Place roasting pan uncovered in the oven for 15 minute, then turn the oven down to 350 degrees for 45 minutes and check for doneness; when the juice runs clear at the thigh, or registers 160 at the thigh with a meat thermometer, it is done. Continue to cook as needed. Let rest for ten minutes before carving.


Lucky Butter Hot Wings 

Photo courtesy of Michael Lampros of Gunther's Gourmet - zesty & delicious! 
Mix 2 parts Lucky Dog Hot Sauce (any flavor) + 1 part melted butter. This makes your "Lucky Butter" 
Prepare wings as desired (I prefer deep fried) 
Slather with "Lucky Butter" 
Eat. Nom nom nom!


Clams with white wine, butter & Lucky Dog Hot Sauce 

Photo Courtesy of LDHS customer Tim D - mouthwatering! 

Serves 2-4 people as an appetizer
3 tablespoons butter
1 tablespoon Lucky Dog Hot Sauce (Red Label or Orange Label recommended) 
3 cloves fresh garlic, minced
1/2 cup dry white wine 
2 pounds of clams, rinsed and cleaned
lemon wedges
* finely chopped parsley, optional

1. Melt butter in a medium pot over medium heat.
2. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. 
3. Add wine and increase heat to medium-high until wine is brought to a simmering boil. 
4. Add clams and Lucky Dog Hot Sauce and cook covered for 5-7 minutes, stirring occasionally, until clams have opened. 
5. Discard any clams still closed. 
6. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side. 
7. Eat. Nom nom nom!


Pasta Ravioli with Alfredo Sauce , Chilli Flakes, Italian herbs and Lucky Dog hot Sauce

Amazing and balanced spice  

Deep fry 1/2 tsp of Red chilli flakes in Olive oil (Cayenne, Chile De Arbol, etc)
Add the Alfredo sauce and stir it for 2 minutes, then add a Tbsp of Lucky Dog hot sauce 
Now add the boiled pasta or Ravioli & stir it for 3 or 5 minutes  
Eat! Nom nom nom nom!

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"Hair of the (Lucky) Dog" Bloody Mary

By Scott Z, Lucky Dog Hot Sauce


12 oz Tomato Juice 
Fresh squeezed lemon juice
Fresh squeezed lime juice
1 tsp Worcestershire sauce
Olive juice (1 tbsp)
1 tsp* Lucky Dog Hot Sauce Black Label 
8 Celery seeds crushed or powder 
1/2 tsp steak sauce 
1/4 oz Cayenne pepper
2 oz top shelf Vodka



Use a large glass, 20 oz. 
Wet the rim with a piece of fresh lime & dip the glass rim into a mixture of sea salt, black pepper, and cayenne pepper. 
Fill glass 1/2 way with ice cubes. 
Mix ingredients in a shaker and pour into the salt rimmed glass with the ice. 
Squeeze fresh lemon and lime on top and add a celery stick...and anything else you might want to add (suggested: slice of fried crispy bacon, al dente asparagus stalk, olives on a skewer, etc) 
Nom nom nom nom!