Our favorite ways to enjoy FirePower, Mango Bango, HyperNova, and DragonFire...


Use FIREPOWER, MANGO BANGO, DRAGONFIRE, or HYPERNOVA as condiments.  Added to almost any dish, the bold flavors will spice up all Mexican, Italian, Asian, Caribbean , Cajun, and Indian cuisines.  Try them on eggs and potatoes for breakfast.  They're great on grilled or roasted pork and chicken, or any other meat.  Mix it with your favorite barbecue or steak sauce.  Use it in pasta sauce, chili, soups, stews and casseroles.

Recipes

A few drops on just about anything will really bring out the flavor!

  • For hot wings, mix equal parts FIREPOWER or DRAGONFIRE with your favorite barbecue sauce.  Your friends and family will jealously marvel at your prowess.
  • Mix equal parts FIREPOWER or DRAGONFIRE with your favorite steak sauce.  This will greatly enhance the flavor of the meat.

Have a favorite recipe with Infusion Hot Sauce send it here

HUEVOS RANCHEROS
This is a quick, and easy way to spice up your morning.  Heat oven to 350 �f and skillet until hot.

For each serving you'll need:

  • tinfoil
  • 2 tsp. butter or margarine
  • one tortilla, one egg
  • � oz. shredded cheese (your choice, we like white american)
  • 2 tbs. choice of ham sausage or bacon (optional)
  • your favorite salsa and FIREPOWER or DRAGONFIRE to taste.

    Use about half of the butter to coat one side of the tortilla.  Place in the foil and heat in oven for about 5 minutes. They can be stacked for more than one serving.  Scramble the egg until fluffy and mix in the cheese and meat.  Cook egg to desired doneness.  Remove tortilla and fill with the egg mixture in a line down the center. Add salsa and FIREPOWER or DRAGONFIRE and enjoy!


EGGS CHESAPEAKE

Save this one for a special breakfast or brunch.  It's especially nice in the summer when you can garnish with melon and real tomatoes.  A preparation of hollandaise and poached eggs is assumed.  Although, I will point out when poaching eggs, always put a few teaspoons of vinegar in the water.  In addition to the poached eggs and hollandaise, you will need:

  • Two poached eggs
  • 1/4 cup hollandaise sauce
  • toasted rounds of either English muffins or biscuits
  • some jumbo lump Maryland crab meat
  • Old Bay seasoning
  • FIREPOWER or DRAGONFIRE to taste

Place the toast in the center of the plate, next the poached egg. Add 2-4 tbsp. of crab and cover with 2 tbsp. of hollandaise. Sprinkle a few drops of FIREPOWER or DRAGONFIRE and dust lightly with the Old Bay.


ROASTED VEGETABLES IN A SPICEY BALSAMIC VINAIGRETTE
Any type of veggies you like can be used.  Pre-heat the oven to 400� F. You can grill them instead if you prefer.  We like to use tomatoes, mushrooms, asparagus, zucchini, onions, eggplant, red peppers, corn, and artichokes.  It can be anything you want or have.  Cut the tomatoes, artichokes, eggplant, corn and onions in half, the zucchini in quarters or 6ths depending on their size.  Everything else can be left whole.  Roast the red peppers, artichokes and onions for about 15 minutes before putting the other vegetables in the oven. These will cook twenty-five minutes total.  Next the corn, asparagus, zucchini and eggplant, tomatoes and mushrooms for ten more minutes.  Check for desired doneness and additional cooking time, but do not overcook. 
SAUCE:  Four tablespoons of balsamic vinegar, four tablespoons of DRAGONFIRE or FIREPOWER hot sauce, one teaspoon granulated garlic, one teaspoon Dijon mustard.  Whisk all the ingredients in a small bowl.  The sauce can be drizzled over the vegetables or used to dip them.


CHICKEN SALAD
Ingredients: one lb. cubed cooked chicken breast, � cup each of diced celery and red onion, � cup mayonnaise, one teaspoon of FIREPOWER or DRAGONFIRE hot sauce and 3 tablespoons roasted red peppers, salt and pepper to taste. 
Combine all the ingredients in a medium mixing bowl.  Serve with sliced tomatoes, lettuce and rolls for sandwiches, or with your favorite crackers as an appetizer or snack.


FARFALLE FRA DIAVOLO
Ingredients: 1 lb. Bow tie pasta, 2 tablespoons olive oil, 1 lb. jumbo shrimp, one teaspoon of FIREPOWER or DRAGONFIRE hot sauce, 7 oz. bag of baby spinach, 2 cups sliced porcini (or your favorite type) mushrooms, 1 cup  (chicken, fish or vegetable) stock, 2 tablespoons tomato paste, one cup heavy cream, two tablespoons grated parmesan cheese, � cup chopped parsley. 
Cook the pasta, drain well and reserve while sauce cooks.  Heat on high, a large skillet and add oil when pan is hot.  Saut� the shrimp until they start to turn pink.  Add the mushrooms and continue cooking 4 minutes, stirring constantly. Stir in tomato paste .  Add stock and cream.  Simmer for 2 minutes.  Remove from heat, add the DRAGONFIRE or FIREPOWER and spinach.  Cover for 5 minutes.   Place pasta on serving platter and cover with sauce.  Garnish with parsley and cheese.

PORK TENDERLOIN STUFFED WITH DRIED FRUIT, SAUSAGE AND TRUFFLES WITH A WHITE WINE DIJON SAUCE
Ingredients: 
Whole pork tenderloin, � cup chopped dried cherries, � cup chopped dried apples, � lb. Italian sausage, 1 sliced small black truffle, � cup seasoned breadcrumbs, two tablespoons melted butter, 2 cups white wine, two tablespoons Dijon mustard, one teaspoon of FIREPOWER or DRAGONFIRE hot sauce , two tablespoons chopped parsley, butcher’s twine.  

Preheat oven to 425�.  With a sharp knife, make a cavity in the center of the tenderloin.  Use a sharpening steel or wooden spoon handle to widen the opening.  In a saut� pan, brown the sausage. Stir in the fruit, truffle, butter and breadcrumbs.  Allow stuffing to cool and fill cavity.  Tie each end with butcher twine.  Roast for 20-25 minutes, until desired doneness.  Do not overcook..  Rest the meat for about 15 minutes before slicing.  While the meat is resting, reduce the wine to �  it’s volume in a sauce pan.  Remove from heat, add Dijon and FIREPOWER or DRAGONFIRE hot sauce.  Slice pork in � inch slices, cover each with sauce and garnish with parsley.


CHICKEN SATAY WITH PEANUT SAUCE
Ingredients: 1/4 cup soy sauce, 3 tablespoons vegetable oil, 2 teaspoons chopped fresh ginger, 2 teaspoons chopped fresh garlic,
2 pounds boneless, skinless chicken breasts, trimmed and cut into thin strips about 3 by 1/4-inch each, 35 to 45 medium (7-inch) bamboo skewers, soaked in water for 15 to 30 minutes, Peanut Sauce  (see below), chopped peanuts, garnish in a medium bowl, combine the soy, oil, ginger and garlic and 2 teaspoons of DRAGONFIRE or FIREPOWER. Add the chicken and toss to coat. Let marinate in the refrigerator for 2 hours, turning occasionally.
Preheat the grill or broiler to medium high 
Remove the chicken from the marinade and thread 1 strip of chicken down the middle of each skewer.
In batches, cook the satays on the grill (or on a broiler pan under the broiler) until the chicken is cooked through and the meat is browned, 2 to 3 minutes per side, watching carefully and turning so the meat does not burn.
To serve, arrange the skewers on a platter and lightly drizzle with the peanut sauce and chopped peanuts. Serve additional peanut sauce and DRAGONFIRE or FIREPOWER  in bowls on the side for dipping.
Peanut Sauce:
1/2 cup chopped green onions
1/2 jalapeno pepper stemmed, seeded and diced
2 teaspoons minced garlic
1 teaspoon minced ginger
1 (12-ounce) jar smooth peanut butter
2 tablespoons sesame oil
1 teaspoon fresh lime juice
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar

To make the peanut sauce, in a food processor, combine the green onions, jalapeno, garlic, and ginger and blend on high speed for 30 seconds, scraping down the sides of the bowl. Add the peanut butter and sesame oil and blend, scraping down the sides, for 30 seconds. Add the lime juice and process to blend. Add the hoisin sauce and rice wine vinegar and process until smooth, scraping down the sides, as needed.

Better yet, send us your own ideas for FIREPOWER or DRAGONFIRE enjoyment to:

Copyright 2013 Infusion Hot Sauce Company, All rights Reserved      privacy policy