Food and Drink

George Motz's Hot Sauce Recipes

Filed Under: Food and Drink

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
Guacamole is one of the greatest healthy snacks. This is my wife Casey's recipe and it's amazing.
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
If you've never had a remoulade, go ahead and make a batch - it will blow your mind. This staple of Cajun-French-Creole cooking is easy to make and tastes great. If you're looking for a quick dip for veggies or a topping for burgers, remoulade will make you look like a genius.
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
Bloodys are a great way to start the weekend. They are also a great cure for mean hangovers. Enjoy with or without a shot of vodka.
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
This recipe is adapted from the famous Anchor Bar in Buffalo, NY, where the Buffalo Hot Wing originated in 1964. Forget any recipe that asks you to deep-fry your wings -- it's not necessary. This version takes a bit longer but is a much healthier option and tastes just like the original.
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
If you are grilling a steak, here's a simple marinade that'll work great with any cut, but best with a skirt or flank.
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).

About the Author

George Motz is an author, burger expert and the host of Travel Channel's Burger Land. George is a well-traveled, Emmy award-winning freelance filmmaker and photographer based in New York City. Over the past 23 years he has worked on numerous television commercials, feature films, music videos, promos and documentaries. His book, Hamburger America, is a state-by-state guide to hamburgers inspired by his documentary of the same name.

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