Recipes
2018 Scovie Awards 1st Place, "Cook it up", marinade: Tequila Lime Prawns ala Year of the Dog
- 1 C Tequila
- 1/2 tsp sea salt
- 4 OZ Lucky Dog Hot Sauce Year of the Dog - Thai Chile Pineapple Hot Sauce
- 2 Lbs prawns, shelled, de-veined & butterflied
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!
- Skewer with metal BBQ skewers & cook over open coals.
- Sauté in oil on flat-iron
- Cook until golden - agave/honey will caramelize.
2 ways to serve:
- Over rice, with steamed veggies & a light teryaki sauce for a Mexi-Asian fusion stir fry
- 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.
Enjoy!
Hot Sauce Guy's Stuffed Peppers!
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Chef Dorothy's Red Beans & Rice!
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Richard Bryson's Award Winning Scallops!
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Chris Joyner's Salmon!
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Grown Up Grilled Cheese!
by April of Snappy's Cafe in Hayward, CA
Ingredients:
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.
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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.
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Lucky Dog Hot Sauce Japanese-style Baked Salmon
By Scott Z, Lucky Dog Hot Sauce
Recommended equipment:
Ingredients:
*For spicier results, use Lucky Dog Hot Sauce Orange Label instead of Red Label.
Preparation Instructions:
Marinade
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
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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
MILD
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
MEDIUM
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
HOT
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.
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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.
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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!
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Clams with white wine, butter & Lucky Dog Hot Sauce
Photo Courtesy of LDHS customer Tim D - mouthwatering!
Directions:
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!
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Pasta Ravioli with Alfredo Sauce , Chilli Flakes, Italian herbs and Lucky Dog hot Sauce
Directions
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By Scott Z, Lucky Dog Hot Sauce
INGREDIENTS12 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
INSTRUCTIONS
