Share Hot Sauce Willie's to:


x close

Recipes — NW Elixirs

NW Elixer's #4 Bangkok Vegetables

This recipe uses NW Elixirs Bangkok Hott #4 Sauce. Ingredients: 2 Zucchini (medium dice) 1 Yellow Squash (medium dice) 1 Walla Walla Onion (medium dice) 2 Garlic Cloves (chopped) 4 Brussels sprouts (cored and leaves pulled apart) ¼# Button mushrooms (cut into quarters) 12 Shakes of NW Elixirs Bangkok Hott #4 1 Tablespoon Olive Oil Instructions:Heat olive oil in large sauté pan until just about to the smoke point. Add the onions and sauté until translucent, add garlic and mushrooms, allow to cook until mushrooms release their water and reduce until no water is in the pan. Add the remaining...


Share this post


Read more →

NW Elixer's #4 Bangkok Grilled Asparagus

This recipe uses NW Elixirs #4 Bangkok Hott Sauce. Ingredients: 1 lb Whole Asparagus (ends removed) 2 Tbs NW Elixirs #4 Bangkok Hott 1/2 bunch Italian Parsley 1 Lemon cut in half Jacobsen Sea Salt to taste  Instructions:Once the ends of the asparagus are removed, place into a zip-lock bag and add Bangkok Hott and shake to coat. Once your grill is nice and hot, lay the asparagus on the grill flat and sprinkle Jacobsen Sea Salt over the asparagus. Once grilled to perfection place onto a serving dish and garnish with some chopped parsely and lemon.Serves: 4Time: 20 min...


Share this post


Read more →

NW Elixer's #4 Bangkok Bacon Broccoli

This recipe uses NW Elixirs #4 Bangkok Hott Sauce. Ingredients: 2 large carrots 1 large stem of broccoli ½ lb pancetta or bacon thinly sliced into batons, or duck confit shredded 1 shallot, thinly sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and broccoli stems, keeping in separate piles. Julienne peelers are available online.Bring a large pot salted water to a rolling boil over high heat. Blanch the carrots and broccoli separately. Cook for 1-3 minutes so soften but still firm....


Share this post


Read more →

NW Elixer's #3 Split Pea Soup

This recipe uses NW Elixirs #3 Hott Smoke. Ingredients: 1 Large Ham Hock (from Tails and Trotters)  2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs #3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery root. Saute until onions are translucent, add the cumin. Put in the ham hock and stir...


Share this post


Read more →

NW Elixer's #2 Lamb and Lentils

This recipe uses NW Elixirs #2 Verde Sauce. Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs #2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions:In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender. Not...


Share this post


Read more →

NW Elixer's #1 Vegan Cauliflower Soup

This recipe uses NW Elixirs Hot Sauce #1. Makes 12 servingsIngredients: 16 oz. Cauliflower Florets 5 oz. Leeks (White part only) Chopped and soaked in cold water 3 oz. Celery Stalks medium chop 2 oz. Garlic Cloves Crushed 24 fl oz. Vegetable Stock or Water 2 T Olive Oil 4 T NW Elixirs Hott Sauce Instructions:In large pot, heat 2T olive oil and sauté leeks until soft. Do not brown the leeks. Add celery and garlic sauté until garlic is tender then add Cauliflower florets stir all together and when you can smell the cauliflower add stock or water just...


Share this post


Read more →

NW Elixers #1 Summertime Beef Burgers

This recipe uses NW Elixirs Hot Sauce #1. Ingredients: 2 lbs Cascade Natural Top Sirloin (ground) 1 ea Shallots (large chop) 1 ea Garlic cloves (whole and peeled) 1 bunch Fresh Thyme (picked off of stems) 1 tsp Smoked Paprika 1 tsp Cumin Seed (ground) 1 Tbs NW Elixirs Hott Sauce #1 Salt and Pepper to taste Instructions:Chop shallots, garlic, and thyme, add to food processor with Hott Sauce and pulse until paste like. Add paste to ground beef and combine well by hand. Form into either 2oz, 6oz or,9oz patties depending on your personal preference. Heat grill to 450...


Share this post


Read more →

NW Elixer's #1 Spicy Lamb Riblets

This recipe uses NW Elixirs Hot Sauce #1. Ingredients: 4 cups Red cooking wine 3 cups Lamb or veal stock (at your local butcher shop) 4# Lamb Ribblets (SuDan Farms) ¼ cup NW Elixirs Hott Sauce #1 ¼ cup Oak Barrel aged honey Salt and Pepper to taste 1T Olive oil Instructions:In large sauce pan heat oil to a medium high heat. Season ribblets with salt and pepper, place fat cap down into pan. Once browned on top side flip and brown on bottom Side. Pour over red wine, stock, and hot sauce. Bring to a boil. Reduce heat to...


Share this post


Read more →

NW Elixer's #1 Green Bean Casserole

This recipe uses NW Elixirs Hot Sauce #1. Ingredients1 14-oz. bag of frozen whole green beans (or about 4 cups fresh)1 8-oz. package of mushrooms, thinly sliced (about 1 cup)1 medium onion, finely chopped1 tsp. garlic, chopped1 tsp. NW Elixirs #1 Hott Sauce Sauce:1 c. plain low-fat Greek yogurt (or low fat sour cream)1 tsp. cornstarch1 tsp. salt1/2 tsp. pepper2 Tbsp. NW Elixirs #1 Hott SauceTopping:1 Tbsp. minced dried onion1/2 c. grated Parmesan cheese1/2 c. panko bread crumbs DirectionsPreheat oven to 350 degrees. Spray a large baking dish with cooking spray, and set aside.Spray a large skillet with cooking spray....


Share this post


Read more →

NW Elixer's #1 Braised Greens

This recipe uses NW Elixirs Hot Sauce #1. Ingredients: 1 Bunch Laccinato Kale (Torn in bite size pieces and rinsed) 1 Bunch Mustard Greens (Torn in bite size pieces and rinsed) 1 Bunch Red chard (Torn in bite size pieces and rinsed) 1 Bag Simplicity Farms Braising Mix 1 Shallot minced 3 Cloves of garlic sliced thin on a bias 3 Tablespoons NW Elixirs Hott Sauce #1 2 Tablespoons unslated butter 2 Tablespoons olive oil Salt and pepper to taste Method: In a large skillet (cast iron where available) heat the butter and oil until the butter is melted. Once...


Share this post


Read more →



Sale

Unavailable

Sold Out