How to Marinade & Cook Fish

We have a nice selection of great marinades that would work well with your favorite fish.  Some cuts of a firmer fish could handle a bit of a spicier flavor. Try some of these cooking methods for a spicy fish dish.

Prepare your Fish:
Rinse off your fish and pat dry with a paper towel or clean cotton cloth. Pour some marinade into the bottom of a glass baking dish or marinating container and place your fish on top. Pour the remaining marinade on top of your fish and cover your container. Place container in the refrigerator. Depending on what variety of … Continue Reading

St. Louis Style BBQ Sauce Recipe


  • 2 1/2 cups ketchup
  • 3/4 cup water or beer
  • 1/2 cup cider vinegar
  • 1/4 cup brown sugar, or to taste
  • 4 tablespoons prepared yellow mustard
  • 2 tablespoon onion powder or dried chopped onions
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper or hot sauce to taste
  • Salt and black pepper to taste

Directions: Continue Reading

Hot Sauce is Not Just Hot Sauce

I know that is hard to believe but hot sauces are not all alike.  Sure they are made with vinegar and spice and all things nice, but just like any other food item, there is a large difference in many of them especially regional products like Mexican Hot Sauce or Asian Sauces.

Many people think that hot sauces are interchangeable but each one has its place within the type of food they were created for.  Take the hugely popular Tapatio Mexican hot sauce.  While this is actually a California brand, it is shipped … Continue Reading

Ass Kickin’ Steak Sauce Review

Ass Kickin’ Steak Sauce – Some hot sauce brands are so distinctive and renown for their quality that you pretty much know what you’re going to get before you even taste it. Ass Kickin’ is one of those brands. Holding a bottle of Ass Kickin’ Steak Sauce in my hands, I pretty much knew what it would be like: rich in flavor, made with good, wholesome ingredients, and heat enough to kick my ass. Once again, Ass Kickin’ did not disappoint.

I will add that I enjoy a good steak sauce so I wasn’t going to be satisfied with just a hot raisin puree. Not to worry. Ass Kickin’ Steak Sauce is a real steak sauce, composed of water, tomato paste, vinegar, sugar, raisin paste, salt, soy sauce, lemon juice, molasses, onion, habanero peppers, spices, and garlic. Minus the habaneros, a pretty standard steak sauce, with the right blend of sweet and savory ingredients mixed into a nice thick sauce. Of course, the big difference is the key difference: the habaneros. Continue Reading

Peppers Are Not Just For Lunch & Dinner

If you love peppers, then you know that peppers are not just for lunch and dinner. They can be enjoyed for snacks and for breakfast too!  Here are some thoughts on how to expand your enjoyment with peppers.

When it comes to using peppers in breakfast dishes, the two you will probably use the most are the green, yellow or red bell pepper and the hot spicy red chili pepper. If you like a sweet and mild pepper taste, use the bell pepper and if you want a spicy kick to your dish then use red chili peppers.

Breakfast: Peppers are wonderful … Continue Reading

Captain Jack’s Authentic Caribbean Style Pepper Sauce Review

Captain Jack’s Authentic Caribbean Style Pepper Sauce – A couple of points of clarification are required at the outset. First, this incredibly thick and chunky concoction is actually more of a relish than a sauce. Second, I want to marry this stuff. I’m not kidding; if my wife treated me as well as this product does I wouldn’t be divorcing her. Instead, I’d be spreading her all over my food, like I am with Captain Jack’s.

OK, I know that all sounds weird, but all you need to do it look at a jar of this pepper sauce and you’ll know what I’m talking about. You can see how thick and chunky it is, you can tell there are no artificial colors or flavors added. What you see if what you get, and you see a lot and get a lot. And then you unscrew the lid and take a whiff. Oh, man! Continue Reading

F-16 Afterburner Hot Sauce Recipe


  • ½ dried Ancho Chile
  • 1 fresh red Dutch; Thai, or jalapeno chile
  • 16 fresh Scotch Bonnet or habanero Chiles; preferably orange or golden yellow
  • 1 cup coarsely chopped yellow onion
  • 4 Large cloves garlic, crushed
  • 2 Tbls fresh lemon juice
  • 2 Jiggers Amber rum
  • 1 cup white vinegar
  • 1 Tsp dried oregano

Directions: Continue Reading

4 Chili Peppers to Keep on Hand for Great Flavor While Cooking

Whether you like your peppers spicy hot or mild and comforting, you should always keep a good selection on hand for creating dishes from all over the world. Here are 5 great peppers that you should keep in hand all the time for excellent tasting foods.

1) Ground Cayenne – This is the ground form of the Cayenne red pepper and is used often in dishes that require a punch of heat.  You can use it in sauces, soups, stews and a shake will wake up any food.  It is an easy form to use and it is readily available.

2) Crushed … Continue Reading

FatBoy Marinade is Back!

Finally, Fat boy marinade is back!  Get your Steak tips, Chicken and Pork ready!  Summer is here and Fat Boy marinade is the best way to get you meats prepared for the grill.

This marinade is made in small batches and always does the trick to tenderize your foods before grilling or smoking. Add your favorite spices to this irresistible sauce to make your own special touch.  I use nothing else when preparing my Steak Tips.   I add some Salt, Pepper, fresh herbs to marinate Chicken.  For Pork, I add some … Continue Reading

What is Paprika?

Did you know that Paprika is made from peppers?  It actually is from bell peppers or chili peppers and ground into a powder that we know as Paprika.  Paprika, and the Capsicum from the pepper, is unusually rich in vitamin C.   After it is ground, a lot of the vitamin C content is retained in the paprika; it contains more vitamin C by weight than lemon juice. Paprika, as with other peppers, is also high in other antioxidants.  Of course you would have to ingest a lot of paprika to retract all of the nutrients, but overall it is a … Continue Reading

Banjamin’s Bhut Jolokia Ghost Pepper “Elixer” Hot Sauce Review

It’s The Cure/Burn All!
Back in the 1800’s, whole communities used to look forward to attending the “traveling road shows” for not only the interesting and unusual entertainment, but for the exotic products that could only be found and purchased there.  Some might gather to see some colorful and dangerous animals from far away countries, while others may take a moment to gawk at some misshapen human that is portraying a strange skill or talent. But once you wade through all of that, one might see a huge crowd that has formed nearby. Pushing aside the spectators, you approach, only to see a man standing on top of his wagon preaching at a fevered pitch. “It’s the Elixir of the gods!” says the man. “It will cure all and best of all, I guarantee it!”  People are franticly trying to purchase his product. The promise of looking good, smelling good, tasting good, and most importantly, feeling good, is just to much for most people to pass up even 200 plus years later.

This is “Atomic Eh?” and I have found yet another product that I would like to share with you. The sale of “snake oil” or medicines of the eighteen hundreds have always fascinated me, and over the years I have collected quite a few of these bottles from the past. What was once contained in these bottles is not something I would highly recommend trying, but I have a spicy “atomic” product that I came across that I want to tell you about. Continue Reading

How to Make Chicken Kabobs


4 skinless, boneless chicken breast halves – cubed
1 large green bell pepper, cut into 2 inch pieces
1 onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces
1 cup BBQ sauce

Directions: Continue Reading

Spicy Buffalo Chicken Salad


  • 1/4 cup crumbled blue cheese
  • 1/2 cup Ranch-style salad dressing
  • 3 large skinless, boneless chicken breast halves – cut into 1 inch cubes
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1/4 cup hot sauce
  • 1 tablespoon salad seasoning mix
  • 2 heads romaine lettuce, chopped

Directions: Continue Reading

Drying Chili Peppers in Food Dehydrator

Drying chili peppers for use in food preparation or in crafts is a relatively easy process in your food dehydrator.  You will want to wear gloves when handling the peppers so that the capsaicin oil from the peppers doesn’t burn or irritate your skin. You should place your food dehydrator in a well-ventilated area with good air circulation because during the drying process the odor can irritate your eyes and nose. (use room fans if need be or use your dehydrator outside or in the garage). Once your peppers have been dried, they will be ready for you to use … Continue Reading

Vegetarian Chili Recipe


  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 (12 fluid ounce) can or bottle beer
  • 4 tablespoons chili powder, or to taste
  • 1 tablespoon mustard powder
  • 1 teaspoon dried oregano
  • freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1/8 teaspoon hot sauce
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can whole kernel corn, drained and rinsed
  • 2 cups shredded Cheddar cheese

Directions: Continue Reading

Chili Powder and Chile Powder – What is the Difference?

I don’t know about you but sometimes when cooking there will be a reference to chili powder and chile powder. Questions come up often on what is the difference between these two chilis.  So here is a bit of reference to the difference between the chili’s and the chile’s.

In most cookbooks and recipes, plenty of references are made for using chili powder.  This is a traditional spice that can be found in your spice section produced many major manufacturers.  It consists of a blend of various chili peppers, cumin, oregano, salt and dehydrated garlic.  It isn’t a true chili powder … Continue Reading

Jack Daniels Hamburger Recipe


  • 1 1/2 pounds ground beef
  • 1/4 cup beer
  • 1 tablespoon Worcestershire sauce
  • 1 (1.5 fluid ounce) Jack Daniels whiskey
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Directions: Continue Reading

Why Habanero Peppers Are a Great Choice For Backyard or Container Gardeners

The Habanero Chili Pepper is often thought of as a hot and spicy vegetable but it’s actually a hot and spicy fruit that packs a lot of heat. Habanero Chili Peppers are rated on the Scoville Scale (heat scale) at 100,000 to 350,000 so the heat varies via the species of Habanero you are growing and cooking with. Typically this fruit is a beautiful shade of green when unripe and as it ripens, it will turn a beautiful shade of red and some varieties products brown, orange, white and pink varieties.

Habanero’s are a popular pepper for home gardeners to grow … Continue Reading

Spicy Curry Chicken Recipe


  • 2 (14 ounce) cans coconut milk
  • 2 tablespoons green curry paste
  • 2/3 cup chicken broth
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • 1 green bell pepper, cut into 1 inch pieces
  • 1 cup sliced fresh mushrooms
  • 3 boneless skinless chicken breasts, cut into 1 inch pieces
  • 3 tablespoons fish sauce
  • 1/4 cup chopped fresh basil

Directions: Continue Reading

Introducing Devil’s Own Habanero Hot Sauce

You can now purchase Devil’s Own Habanero Hot Sauce from

Proof that simplicity can be great. The ingredients list won’t leave you with a sense of awe, but the taste right from the bottle will.

Ingredients: Vinegar, habaneros, tomato puree, onion, cayenne pepper, garlic

Fantastic habanero taste with just enough cayenne in it to notice it with the aftertaste, and not too heavy on the vinegar. As for heat, it’s very manageable and we’d call it a 7.5/10. Consistency-wise, this sauce nearly rates as perfect…. Continue Reading

Orange Marmalade Sriracha Wing Recipe


  • 1 18oz Orange Marmalade
  • 1/3 Cup  Sriracha Sauce
  • 1/3 Cup Honey
  • 1/3 Cup Brown Sugar

Directions: Continue Reading

Remedies for the Hot Pepper Afterburn

We love our peppers but sometimes even the best of us get that burning sensation after eating a super hot pepper dish or whole pepper. Our mouth and throat is on fire! Our face gets red and we start to sweat!!  There may be help for you! Here are a few remedies that can help cool down that afterburn going on inside.

* Drink Milk: If the heat is too much for you to stand try drinking a full glass of cow’s milk. (whole milk works best).

* Eat Ice Cream or Yogurt: Eating ice cream or yogurt after eating peppers may … Continue Reading

Strawberry Habanero Hot Sauce Recipe


  • 2 cups fresh or frozen Strawberry’s
  • 12 fresh Habanero Peppers
  • 1/2 cup white vinegar
  • 2 cloves garlic
  • 1 Lemon (juice only)
  • 2 Shallots
  • 1/4 cup pineapple juice
  • 1/8 cup sugar

Directions: Continue Reading

Introducing Deathwish Habanero Hot Sauce

You can now purchase Deathwish Habanero Hot Sauce from

This is a delicious habanero hot sauce that has a nice balance of heat and flavor. Deathwish Habanero Hot Sauce is an explosion of flavor for the connoisseur of hot and spicy foods. This is a hot and tasty grilling sauce that makes some mean ribs.

Ingredients: Water, Habanero Pepper, Cayenne Pepper, Vinegar, Salt, and Xanthan Gum.
Buy Deathwish Habanero Hot Sauce

Tips for Using Dry Rubs on Meat, Fish & Poultry

Using dry rubs is a popular alternative to barbeque sauces and we carry several great ones here as well.  Here are a few tips on how to use them on your meat, fish and poultry dishes.

Before you begin to use the dry rub it is best to wash your meat under cool running water and pat it dry with a paper towel. Always inspect your meat for any defects or foul odors, if you detect them, discard and use a different piece of meat.

When you use a dry rub on meat or … Continue Reading