George Motz's Hot Sauce Recipes

I probably could not live without hot sauce. It makes good food great and causes your body to release endorphins, which in turn make you happy, of course. I was standing in the hot sauce aisle of my local supermarket trying to decide which to buy when I overheard a conversation that I’ll never forget. A father and son were also scanning the aisle when the father reached for the largest bottle of hot sauce he could find. The son said to him, “Dad, that’s too much,” to which the father replied, “Son, you can never have too much hot sauce.” I agree wholeheartedly.

Casey's Guacamole

1/4 cup red or yellow onion, chopped fine
Juice of 1 lime
2 cloves garlic, pressed or chopped fine
2 ripe avocados
1 heirloom tomato chopped, with juices
2 tbs. hot sauce
Pinch of salt
Good, simple tortilla chips

Soak the onion in the lime juice for 5 minutes to take the edge off. Add all the ingredients to a large mixing bowl and use a FORK, and only a fork, to combine. Your finished guacamole should be chunky. Serve with simple tortilla chips and cold beer. If you are not eating it right away, place the pits from the avocados in the guacamole to magically keep it looking fresh. If you don’t, it will turn brown.

Remoulade

1/2 cup mayo
2 tbs. creole mustard (or spicy yellow)
3 tbs. hot sauce (or 2, for a milder version)
1 tbs. honey 1/4 tsp. garlic powder
1/4 tsp. gumbo file

Mix all ingredients in bowl with a whisk and serve immediately.

Bloody Marys

48-oz. organic tomato juice
4 dashes Worcestershire sauce
Juice of 2 lemons
1/3 cup hot sauce
2 pinch horseradish
2 pinch salt
4 shots of vodka
Ice
Celery

Combine all ingredients (except ice and celery) in a large pitcher and stir. Refrigerate for at least an hour. Serve in tall glasses over ice, with the traditional stalk of celery for garnish. Experiment with different types of hot sauce for heat and flavor.

Buffalo Wings

12 free-range chicken wings
2 tbs. vegetable oil
2/3 cup flour
2 pinch salt

For the sauce:
6 tbs. salted butter
1/4 tsp. garlic powder
1/2 tsp. Worcestershire sauce
Pinch of salt
1/2 cup hot sauce

For garnish:
Celery Blue cheese dressing
Preheat oven to 425 degrees.

Part the wings (separate drum from wingette and discard wing tips) with a pair of kitchen shears. You’ll be left with 24 pieces. Coat wings evenly with oil in a large bowl. Add flour 1/3 cup at a time, tossing to coat evenly. Place coated wings (should look a bit crumbly) on a baking sheet and place in oven. Cook for 20 minutes on each side or until golden brown.

While the wings are baking, combine the ingredients for the sauce in a saucepan and heat slowly. Stir frequently and do not allow to bubble. When heated through, remove from heat.

Place finished wings in a large bowl and add the sauce (may need to be whisked just before adding). Toss wings to coat evenly and serve with the traditional stalks of celery and blue cheese dressing. Have a beer handy to cool you off.

Steak Marinade

3 lbs. skirt or flank steak (or chicken breasts)
1 cup orange juice
1/2 cup hot sauce
1/4 cup soy sauce
8 cloves garlic, chopped or pressed
2 tbs. olive oil

Combine marinade ingredients in a large Ziploc bag and add meat. Refrigerate for at least 3 hours before grilling (preferably 6 hours).

The reality is that you can put hot sauce on just about anything from eggs to ice cream. I have a sister who puts it in yogurt, and I’m rarely without at least 10 bottles of the stuff at home. Have fun experimenting with different brands for different results...and remember Tabasco is much hotter than most other brands.

George Motz is a well-traveled Emmy award-winning freelance filmmaker and photographer based in NYC. Over the past 18 years he has worked on numerous television commercials, feature films, music videos, promos and documentaries. Motz lives in Brooklyn, NY, with his wife and 2 children. See photos from George's New Burger Finds and Great Burger Joints in the Middle of Nowhere, get his recommendations for Great American Beers, and check out his recipe for the Smashed Motz Burger.
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