Repurpose: Hot Sauce

We put together a list of our favorite recipes with a hot sauce kick. All these recipes feature products included in The Fire Breather

Repurpose: Hot Sauce

We put together a list of our favorite recipes with a hot sauce kick. All these recipes feature products included in The Fire Breather

Formosa New York Steak

7-10 oz. New York Steak
3 ounces Formosa Original Hot Sauce
5 tablespoon soy sauce
2 tablespoon olive oil
½ -1 cup white wine
1 whole lime


Pierce the steak with a fork about 12 times and place in resealable plastic bag with soy sauce, white wine, lime juice, lime wedges, 1 tablespoon olive oil and Formosa Original Hot Sauce. Seal the bag, shake to coat the meat and marinate for at least 4 hours or up until a day before cooking.

Pre heat oven to 450 degrees. Remove the steak from the marinade. Prepare a grill for direct and indirect heat or heat a grill pan over medium-high and medium-low heat. Heat 1 tablespoon of oil in medium skillet or pan. Sear meat on each side for 4 minutes; remove. Place New York steak in pan inside oven for 10 minutes. Remove from oven garnish with your favorite Formosa Hot Sauce.

Serves 1-2

Camouflage Hank Sauce Stuffed Pork Chops

4 thick cut pork chops
2 tbsp Hank Rub
4 tbsp Camouflage Hank Sauce
Handful of spinach
2 minced garlic gloves
Dash of Worcestershire sauce
2 tbsp olive oil
2 oz. smoked gouda cheese diced

(pre-heat oven to 400°)

Make a pocket in each pork chop for the stuffing. To make a pocket, start by pushing a knife into the side of the chop and cutting out a square space inside the chop that has a small opening. The purpose is to make a space inside the chop with about a 1/4-inch point of entry. This makes room for the stuffing but also holds it inside the chop where you want it. Rub Hank Rub on the outside of the pork chops.

Combine spinach, minced garlic and smoked Gouda in a mixing bowl and mend together as best possible. Insert stuffing equally into each pork chop being careful not to open the initial hole any wider.

In a baking dish combine 4 tbsp Hank Sauce, a dash of Worcestershire sauce, 2 tbsp olive oil. Place pork chops in baking dish and coat them with the marinade.

Place in oven and cook to preferred temperature.

Clancy’s Fancy Hot Sauce Macaroni and Cheese

6 cups cooked macaroni (about 3 cups uncooked)
12 oz. (3 cups) sharp cheddar cheese (grated)
3 cups milk
1 cup onion (chopped)
1 cup diced ham (optional)
1/2 cup fresh green pepper, chopped
1/2 cup fresh red pepper, chopped
1/4 cup flour
3 tbsp. butter
1 tbsp. butter (for sautéing onions)
3/4 tsp salt (may be omitted if using ham)
Clancy’s Fancy Hot Sauce (to taste)

Melt butter in heavy pan. Add flour and blend until smooth. Add milk slowly and blend. Cook until smooth. Add grated cheese to complete sauce. Pour over macaroni. Set aside.

Sauté onion in butter till translucent. Add peppers and sauté another 2 minutes or so. Add onion mixture and ham (if desired) to macaroni mixture. Add Clancy’s hot sauce to taste (experiment). Bake in casserole dish at 400 degrees for 35-40 minutes, or until top is brown and bubbly.

Clancy’s Fancy Hot Sauce Spicy Guacamole

2 medium ripe avocados
1-2 medium cloves of garlic (minced)
1/4 cup diced onion (optional)
1/4 cup diced tomato (optional)
2 tbsp lemon or lime juice
1/2 tsp salt (or to taste)
Clancy’s Fancy Hot Sauce (to taste)

Place lemon juice in medium sized bowl. Cut open avocados and spoon out of skin into bowl with lemon juice. Mash with fork or potato masher to desired consistency. (Can be done in food processor). Mix in remaining ingredients. Cover tightly and chill ’til ready to eat.