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Our Recipe Page will feature Chef and Owner Calhoun Ferris's rotating seasonal dishes and drinks!


Humboldt Hotsauce Hella Hot Mac

Ingredients:

2 cups elbow pasta, cooked al dente

8 oz shredded cheddar

8oz pepper jack cut into small cubes

8oz smoked cheddar cut into small cubes

2 tsp AP flour

½ tsp salt

½ tsp coarse black pepper

4 TBSP Humboldt Hotsauce Island Style or Habanero-Mango

4 TBSP sour cream (or plain yogurt)

1 egg heavily beaten

1 cup heavy cream

1 cup ½ and ½

¼ cup minced onions

(Chunky bread crumbs- optional)

Method:

Pre-heat oven to 350 f

Combine cooked pasta and cheeses together. Butter up a casserole dish and add pasta/cheese.

In a mixing bowl add flour, salt, black pepper, Humboldt Hotsauce of your choice, sour cream, egg, heavy cream, ½ and ½ and minced onions. Mix until well blended. Pour over pasta/cheese in casserole dish and bake for 35 minutes until golden brown. (Optional but I like to add chunky bread crumbs and bake a little longer)


Humboldt Hotsauce Shrimp Tacos

½ pound 16/20 prawns 3 Tablespoons Emerald Sauce

2 large tomatoes diced 1 red onion diced

1 ½ cups shredded Cheddar 1 head lettuce

6 corn tortillas

Method:

Shell and devein prawns. Marinate prawns with Emerald sauce 20 minutes. Sauté or grill prawns until fully cooked and enjoy!


Humboldt Hotsauce Spicy Ceviche


1 Red Onion diced small 1 Red Bell Pepper diced small

1 Cucumber diced small 3 Cloves Garlic minced

½ Bunch Cilantro minced 3-4 limes squeezed

1-2 Tablespoons Humboldt Hotsauce Island Style depending on heat level

Salt and pepper to taste

Method:

In large bowl combine all ingredients and mix thoroughly. Place all ingredients into large ziplock bag and refrigerate overnight. Your ceviche is ready to serve!

Enjoy!!




Humboldt Hotsauce's Barbecued Oysters

6-12 of your favorite oysters

¼ cup butter unsalted

2 cloves minced garlic

1 teaspoon Island style Humboldt hotsauce per oyster

1 Lemon

Method:

Have your grill ready for cooking.

Add butter and garlic in saucepan and melt the butter with the garlic. Shuck oysters and place on grill. With spoon or brush add butter and garlic to each of the oysters. Add hot sauce to oysters and cook for 2 ½ minutes turn oyster in shell and cook for 2 ½ minutes more or until desired doneness. Once oysters are done squeeze lemon over oyster and enjoy!!


Humboldt Hotsauce Foggy Mary

1 Jig Humboldt Distillery Vodka 1 Tablespoon (to taste)

Humboldt Hotsauce Emerald Sauce

½ fresh squeezed lime

1 teaspoon horse radish

1 pinch salt and pepper

1 pinch celery salt

Method:

After adding ingredients, fill with tomato juice; garnish with cilantro, olive


FYI All three sauces make great marinades for grilling!