Hot Cheese Dip
brick/tub cream cheese
tbsp sour cream
tsp. Firemanís Blend Hot Sauce (more or less for desired
ingredients till smooth. Garnish with chives and red peppers.
1/2 cup honey mustard
1 tbs. Firemanís Blend Hot Sauce
1/4 cup. crushed pecans
honey mustard and Firemans Blend to create a wonderful marinade.
Coat the filet and grill in oven at 375 for approximately
15 - 20 minutes. Put pecans in a hot pan for a few minutes
until you can smell the aroma and see the pecans starting to sweat.
Coat the filets with the pecans and serve.
19 oz tin of chickpeas
tbsp virgin olive oil
tsp. lemon juice
cup Firemanís Blend Hot Sauce (more or less for desired heat)
1 tbs. tahini Optional
all ingredients in food processor and blend till smooth. Serve with
pita bread and fresh vegetables.
lb crabmeat; flaked
1/2 cup diced celery
1/4 cup diced red onion
1 tbs. diced red pepper
1/2 english cucumber; peeled, seeded and diced
1/4 cup sugar snap peas
2 tbs. mayonnaise
2 tablespoons Firemanís Blend Hot Sauce
salt and pepper to taste
a bowl mash the crab meat than add the balance of the ingredients
to the bowl except the mayonnasie. Mix together and slowly add
the mayonnaise until your desired consistency is reached, than
salt and pepper to taste.
Black Bean Dip
can (16 ounce) cooked black beans, rinsed and drained
small ripe tomato
red bell pepper
small red onion
medium garlic cloves
tablespoons Firemanís Blend Hot Sauce
cup grated Monterey Jack or cheddar cheese
tablespoons chopped scallion or cilantro
a blender of food processor combine the beans, tomato, bell pepper,
onion, garlic, hot sauces, and cilantro. Process until smooth yet
slightly chunky. Scoop bean puree into a saucepan and cook over
low heat till hot, about 10 minutes. Stir in the cheese and cook
till melted. Serve garnished with scallions, with tortilla chips
or pita toasts.
Pineapple Shrimp Quesadilla
medium cooked shrimp, sliced lengthwise
8" flour or whole wheat tortillas
LB shredded cheese
small avocado, sliced
bottle Firemanís Blend Hot Sauce
or powdered cilantro
one half of each tortilla, layer the cheese, shrimp, avocado, and
few leaves of cilantro. Moisten the edges, fold the tortilla in
half and press to seal. Grill the tortillas on each side in a hot
skillet until the cheese melts. Cut the quesadillas into wedges
and serve with generous helping of Firemanís Blend Hot Sauce.
tbs.Firemanís Blend Hot Sauce
tbs. red wine vinegar
on fish, poultry or meats.†
Fiery Sea Bass
be fooled by the simplicity of this recipe, itís all in the taste!
sea bass fillets
cup Firemanís Blend Hot Sauce
coat the sea bass in Firemanís Blend Hot Sauce and sprinkle
fresh thyme over it.† Steam for approximately 20 minutes and enjoy
a tender and delicious fish dinner.
First Alarm Omelette
tbsp. butter or margarine
tsp. Firemanís Blend Hot Sauce
2 oz. diced
2 oz. diced
green bell pepper
2 oz. thinly
shredded mozzarella cheese
* for meat
lovers add in diced breakfast sausage
skillet, heat butter. Sauté mushrooms, onions and peppers
for about 5 minutes.In bowl, beat eggs and stir in Firemanís
Blend Hot Sauce. Pour over vegetables in skillet. Cover
and cook over medium heat until eggs are almost set but still
moist then add cheese. Fold the omelette in half and slide onto
a warm plate.
Blazing Chicken Balls
lb. ground chicken
1/2 red pepper, finely chopped
1 tsp. chives, finely chopped
1/2 sweet onion, finely chopped
1/4 cup bread crumbs (can use white or whole wheat)
1 clove garlic, crushed
tbsp. Firemanís Blend Hot Sauce
all ingredients together in a medium-size mixing bowl. Mix together
with hands until it is well blended. Form into balls and then transfer
onto cookie sheet lined with parchment paper. Put on top rack of
oven and bake at 375 for 12 minutes. This makes a great appetizer
with additional Fireman's Blend on the side for dipping or stuff
the balls into a pita with coleslaw for a nice light bite.
meat into 4 and make hamburger patties; great for the grill.
Smokin Crab Cakes
2 tbsp tomato paste
1 tsp lemon juice
2 tbsp grated Parmesan
2 tbsp bread crumbs
1 tbsp finely chopped fresh coriander
2 green onions, finely chopped
1/4 tsp cayenne pepper
2 tbsp all-purpose flour
1/4 cup Fireman's Blend Hot Sauce
3 ( 4-oz) tins crabmeat OR imitation crab meat
2 tbsp all-purpose flour
1 tbsp butter
1 tbsp olive oil
1. In a bowl, whisk egg with tomato paste and lemon juice and Fireman's
Blend Hot Sauce. Stir in Parmesan, coriander, green onions and
1/4 teaspoon cayenne. Stir in bread crumbs, 2 tablespoons flour
and well-drained crabmeat. Place remaining 2 tablespoons flour in
a bowl. Form rounded teaspoons or tablespoons of crab mixture into
30 to 40 patties. Dip in flour to lightly coat. Place on waxed paper.
2. In a large frying pan, heat half of butter with half of oil.
When hot and bubbly, without crowding, add a few crab cakes. Over
low - medium heat, sauté until lightly golden, from 3 to
5 minutes per side. Remove to a warm plate. Continue cooking cakes
in batches. Add butter and oil as needed.
Serve crab cakes warm
or at room temperature.