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Recipe's of the Month

Humboldt Hotsauce Cajun Turkey Butter Baste


2 Ounces Humboldt Hotsauce Cajun Dry Rub
2 Sticks of unsalted butter
12 Cloves of Garlic
3 Sprigs of Fresh Rosemary
4 Sprigs of Fresh Thyme
2 Fresh Sage Leaves
1 Tablespoon of Extra Virgin Olive Oil


In a small sauce pan, add extra virgin olive oil and heat on low heat, add garlic and begin to roast over low heat. Once the garlic begins to brown, add butter. Melt on low heat, stirring occasionally. Once the sticks are melted, add Cajun dry rub, sage, rosemary, thyme. Simmer on low for about 3 minutes. Remove from heat, and let stand at room temperature for 5 minutes. Begin basting turkey, typically after turkey has been cooking for one hour. Your turkey will have a beautiful brown, crispy skin with Cajun heat!

Humboldt Hotsauce Spicy Deviled Eggs


12 Large Eggs
2 TBSP Humboldt Hotsauce Island Style
1 1/2 TBSP Dijon Mustard
1 1/2 TBSP Mayonnaise
1/2 teaspoon of Worcestershire sauce
1 TBSP Horseradish
1 Pinch of Black Pepper
1 TBSP of Jalapeno Juice and 12 Slices of Jalapeno
1/4 teaspoon of paprika
2 Strips of Cooked Hempler's Pepper Bacon (optional)


In a medium sauce pan, rapidly boil water with a splash of White Distilled Vinegar. Add 12 eggs to rapidly boiling water, boil for 10 minutes for a hard boil (if you prefer a softer yolk, boil for less time). Once eggs have cooled, remove egg shells. Cut each egg in half length wise and remove the yolks, placing the yolks in a separate bowl. Place halved eggs, and place on a plate in the refrigerator to chill. In the bowl with the yolk, add Island Style Hot Sauce, Dijon mustard, mayonnaise, Worcestershire sauce, horseradish, black pepper, and jalapeno juice. Stir until mixture is creamy. Add more Island Style to taste, for a spicier flavor. Take a Medium zip lock bag, and add the yolk mixture into the bag. Cut the tip off of one corner of the bag. Remove chilled egg whites, push all of the yolk ingredients to corner of the bag with tip removed and begin to pipe mixture into each egg half. Once all eggs are filled, chop bacon coursely and garnish each egg, along with one slice of jalapeno and a dusting of paprika. Cover and chill until ready to serve!