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Recipes

Torchbearer Chipotle BBQ Burgers

This recipe uses Torchbearer Chipotle BBQ Sauce. Ingredients: 1/4 C mayonnaise 1 1/2 tsp steak seasoning 1/4 C Chipotle Barbecue Sauce 1 lb ground beef 4 bacon strips, cooked and crumbled 4 slices cheese 1 1/2 tsp dried minced onion Directions:Mix together mayonnaise and barbecue sauce in a small bowl. In another bowl, combine the crumbled bacon, 2 Tbsp mayonnaise mixture, onion and steak seasoning; add the ground beef and mix well. Shape into four patties. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until done. Place a piece of cheese on top. Cover and...


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Tourchbearer Tim Chili

This recipe uses Torchbearer Chipotle BBQ Sauce (any Torchbearer BBQ or Hot Sauce will work) Ingredients: 1 lb beef Spices to taste (oregano, chili powder, crushed red pepper, so on) 1 and ½ cups tomatoe ½ cup tomatoe sauce 2 port peppers 1 orange pepper 1 yellow pepper 1 red pepper 3 habaneros 1 tai hot pepper Optional 4 oz of any of our sauces. The BBQs, the hot sauces or even the salsas will all work well with this recipe.Chop up the veggies and put them into a pot. Add the sauces, tomatoes, and spices on top. cook on...


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Torchbearer's Seth's Redneck Ravioli

This recipe uses Torchbearer Honey BBQ Sauce (Any BBQ will work) For the dough, mix 3 cups all-purpose flour, 3 eggs, 3 egg yolks and salt. It is a pain to roll out, because pasta dough is pretty tough. You want to want to roll it out to be between 1/8” and 1/16” (add a little olive oil to make it a bit easier to deal with) Pork: 2 pork loins, which totaled 2 lbs. We used about 1/3 of the meat to make the puree filling. The rest of the pulled pork, we put on top of the ravioli....


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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...


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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...


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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....


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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...


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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...


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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...


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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...


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