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Recipes — Culley's

Culley's Smoked Red Snapper

This recipe uses Culley's Chipotle Sauce. A twist on a classic drink by Dan Sullivan from Montage BarThe Red Snapper was created in what became Harry’s New York Bar in Paris. The owner thought the drink too crude and changed the gin to vodka and called it a Bloody Mary (less crude?) Rim the glass with lime and dip in Culley’s smoked salt In a glass build: 5mll/1T Culley’s Chipotle sauce45ml Westwinds Cutlass (or a new world styled gin such as Hendricks)3 lime wedges squeezed and dropped in3 dashes of Worcestershire sauce2 dashes of Bitter Truth celery bitters (celery salt...


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Culley's Smoked Hickory Oysters

This recipe uses Culley's Smoked Hickory Sauce. A delish recipe from a great chef and friend of "Culley's", Dan Pearson (Egg & Spoon Pop Up Restaurants) INGREDIENTS Shucked Clevedon oysters Culleys Smoked Hickory Sauce Streaky bacon White onion Sea salt METHODGrill bacon until crisp then cool and drain on paper towel.Slice white onion, roll in seasoned flour and shallow fry in oil until crisp. Also drain on paper towel.Chop both onion and bacon together to a fine crumb and continue to drain all fat on paper towel.Take the shucked oyster and douse in Culley’s hickory sauce to your preferred strength...


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Culley's Pulled Pork Taco's

This recipe uses Culley's Chipotle Hot Sauce. This is a very easy and great party meal! INGREDIENTS 1kg Pork Shoulder – bone out is better 1 Bottle ‘Culley’s Chipotle Hot Sauce’ Water, Salt & Pepper 12 Pack Culley’s Tortilla’s Method Wash the pork shoulder and place it in the slow cooker on high.Add 3/4 bottle of ‘Culley’s Chipotle Hot Sauce’ and equal parts water, then season with 1/2 Teaspoon salt and a few grinds of pepper.When the slow cooker hits a rolling boil (which is normally 1 hour or so) place the slow cooker on the low setting.Let the pork...


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Culley's Buffalo Wings

This recipe uses Culley's Hot Sauce. Here’s the recipe for my all time favourite … BUFFALO WINGS! Makes me think of summer.   WING MARINADE Ingredients 1kg chicken nibbles 3 Tbsp butter, melted 4 Tbsp Culley’s Hot Sauce (I Use Trinidad Scorpion I like it Hot!) 1 Tbsp paprika (smoked is best) 1/2 teaspoon salt 1/4 teaspoon black pepper Marinade the chicken nibbles for 30mins and either bake in the oven or BBQ. Be sure to reserve some of the marinade to baste the chicken.   Blue Cheese Dip Ingredients 1/2 cup sour cream 1/2 cup crumbled blue cheese 1/2...


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Andrew’s Favorite Oysters With Culley's Hot Sauce

This recipe uses Culley’s Chipotle Hot Sauce or Culley’s Habanero Hot Sauce This is a simple recipe from Andrew & Lisa at Mahurangi Oysters – good friends of Culley's. This recipe truly brings out the flavour of a freshly shucked Mahurangi Oyster for all you oyster lovers out there. Ingredients 20 Mahurangi Oysters freshly shucked 5 slices of organic rye bread Butter and a squeeze of lemon Freshly ground black pepper Culley’s Chipotle Hot Sauce or Culley’s Habanero Hot Sauce. Shuck and release your oysters. Toast the rye bread and butter when hot. Cut each piece of toast into triangles and...


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Culley's Smoked Red Snapper

This drink is made with Culley’s Chipotle sauce. A twist on a classic drink by Dan Sullivan from Montage Bar The Red Snapper was created in what became Harry’s New York Bar in Paris. The owner thought the drink too crude and changed the gin to vodka and called it a Bloody Mary (less crude?) Rim the glass with lime and dip in Culley’s smoked salt. In a glass build: 5mll/1T Culley’s Chipotle sauce 45ml Westwinds Cutlass (or a new world styled gin such as Hendricks) 3 lime wedges squeezed and dropped in 3 dashes of Worcestershire sauce 2 dashes...


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