It’s super simple, yet wildly tasty. We love it as a dipping sauce, but if you stir in some ground beef or crabmeat, you could create a winning pasta dish. This recipe makes about 2 cups and will keep in the freezer if you plan to use it as a dipping sauce.
Ingredients
2 tablespoons Olive oil
2 tablespoons Butter
6 cloves Garlic, roughly chopped
1⁄2 small Onion, roughly chopped
1 tbsp. Mad Dog 357 Hot Sauce
2 teaspoons Brown sugar, packed
1 teaspoon Smoked paprika
1 (16-oz) can Crushed tomatoes
Salt and freshly ground black pepper, to taste
1 tablespoon Lemon or Lime juice
Preparation
In a large saucepan add olive oil and butter and heat at a medium temperature. After the butter has melted, add the garlic and onion and cook until golden brown. Stir in Mad Dog 357 Hot Sauce, sugar, paprika, tomatoes, salt, and freshly ground black pepper. Bring to a boil, then reduce heat to low. Stirring occasionally, allow the sauce to reduce slightly. Let it cool slightly before transferring to a blender. Then, add lemon juice and purée until smooth.
And, if you’ve never tried it, this is the recipe that will convert you to grilled corn for the rest of your life. Yes, it’s like that. In fact, it may just convince you to add corn-on-the-cob to your grocery cart every week until the end of summer. (And, hey, you can always do it under the broiler when it’s too cold outside.)
Ingredients
1 tablespoons Mad Dog 357 Hot Sauce
1 teaspoon Lime juice
dash of Salt and pepper
4 ears of fresh Sweet Corn (shucked)
Olive oil
4 tablespoons Sour cream
¾ cup Parmesan cheese, grated
¼ cup fresh Cilantro, chopped
Preparation
In a small bowl, mix together Mad Dog 357 Hot Sauce, lime juice and salt and pepper. Set aside. Lightly brush each ear of corn with olive oil and grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through. Take corn off of grill and brush with sour cream. To serve, drizzle with hot sauce mixture and sprinkle with cheese, and cilantro.
]]>Don’t feel like heading out to pick some up? If you’re stuck in this spot and you’re not at all interested in deep-frying, we’ve got the answer to your pub-style chicken wing blues right here.
These 357-laden wings have everything you need - and without any real effort on your part. Truthfully, the hardest thing will be sharing them - so you may as well make yourself a double batch off the bat.
Serves: 2
You’ll need:
1 bottle beer
1 tablespoon brown sugar
1 tablespoon salt
2 pounds chicken wings
1/4 cup butter
2 teaspoons Mad Dog 357 Hot Sauce
2 teaspoons paprika
2 teaspoons garlic powder
oven preheated to 350°F
baking sheet lined with baking paper
Combine the beer, sugar and salt in a mixing bowl. Add the chicken wings and toss to coat. Cover and refrigerate for 30 minutes (or longer). Drain and arrange on the lined baking sheet.
When ready, heat the butter in a saucepan over medium-low heat. At the Mad Dog 357 Hot Sauce with the paprika and garlic powder and stir to combine.
Pour this mixture over your chicken wings. Toss to coat and place in the preheated oven. Bake for 30 minutes, turning once and basting the wings with whatever sauce has dripped off.
Check your chicken is cooked through and serve with ranch dressing and perhaps a little more 357 bite.
We’ve added it to every single element of this recipe to truly take advantage of all the flavor it adds – as well as the heat.
This recipe is simply decadent, so we understand that you can’t make it every day, but we already know you’ll have a difficult time keeping it off your weekly rotation.
Ingredients:
For the 357 Salsa
½ tablespoons Mad Dog 357 Hot Sauce
3 tablespoons Red wine vinegar
1 tablespoon Olive oil
3 Tomatoes, finely diced
½ Red onion, finely diced
3 tablespoons fresh cilantro, chopped
Salt, to taste
For the 357 Burgers
2 pounds Ground beef
2 tablespoons Mad Dog 357 Hot Sauce
Salt and pepper, to taste
For the 357 cheese sauce
1 tablespoon butter
1 tablespoon all-purpose flour
½ tablespoons Mad Dog 357 Hot Sauce
1½ cups Milk
½ pound Monterey Jack cheese, shredded
2 tablespoons Pecorino cheese, freshly grated
Salt and pepper, to taste
For serving
4 Hamburger buns, split
Tortilla chips
Preparation
Preheat the broiler on your oven to high. Line a baking sheet with parchment paper and set aside.
Add the Boomslang Ghost Pepper Hot Sauce with the remaining ingredients for the Boomslang Salsa in a mixing bowl, and season to taste. Set aside until ready to use.
For the hamburgers, combine the Mad Dog 357 Hot Sauce, the ground beef, and salt and pepper, to taste. Form into 8 patties and place on the prepared baking sheet. Place in the oven and broil, flipping once, until cooked to your liking, then remove from the oven and keep warm until ready to serve.
Meanwhile, prepare the cheese sauce by melting the butter in a large saucepan. Whisk in the flour and stir to combine. Then whisk in the Mad Dog 357 Hot Sauce and the milk. Continue to whisk while the sauce cooks and thickens. It should take about 5 minutes. Then add the Monterey Jack cheese and stir until it melts completely. Stir in the pecorino cheese with the salt and pepper, to taste, and remove from the heat.
To assemble the burgers, place a cooked hamburger patty on a bottom bun, top with the cheese sauce, then a second patty and more cheese sauce, then add some chips and plenty of salsa before adding the top of the bun. Repeat with the remaining burgers and serve with a bottle of Mad Dog 357 Hot Sauce on the side.
We’ve all been there. Most of us are there right now.
That’s why we’ve dug up the simplest, flavorful soup we could find, loaded it with the heat of Mad Dog 357 Original Edition Hot Sauce. It’s furiously hot; it’s fast to make and you’ve got probably everything you need in the house.
Don’t worry about finding gruyere; use whatever cheese you’ve got on hand. No one’s judging right now. But, it you can get your hands on it, you’ll want it.
3 tablespoons butter
3 onions, preferably Spanish, sliced
1 tablespoon each: light brown sugar, Worcestershire sauce, brandy
2 cloves garlic, minced
2/3 cup dry white wine
¼ - ½ teaspoon Mad Dog 357 Original Edition Hot Sauce
2½ cups chicken stock
1 small baguette (use any small or old loaf), cut into 4 diagonal slices
4 ounces gruyère (or other French cheese), grated
salt and pepper, to taste
oven pre-heated to grill setting
Heat the butter in a large saucepan over medium heat. Add the onions, the sprinkle over the sugar, and cook for 10-15 minutes, stirring regularly, until the onions caramelize. Add the garlic and cook for another 30 seconds.
Add the wine, and cook for 1-2 minutes, stirring to deglaze the pan (scrap up the burned edges). Pour in the Mad Dog 357 Original Edition Hot Sauce, stock and Worcestershire sauce. Stir to combine, allow to boil, then reduce the heat to medium-low and simmer for 15-20 minutes until the onions soften completely. Then, stir in the brandy and season, to taste with salt and pepper.
Meanwhile, toast the sliced bread for 1-2 minutes on each side, then sprinkle the cheese on top of the slices and grill until the cheese bubbles and melts. Remove cheesy toasts and set aside to keep warm until ready to serve.
To serve, ladle the soup into bowls, add the cheesy toast and serve.
You may not think hot sauce, pulled pork and doughnuts have anything to do with each other. But, you’re wrong - and these fiery delights prove it completely.
Now, they do take a bit of time and effort, but they’re so freaking delicious that you’re going to need them constantly. And, listen, if all you have is cooked shredded chicken hanging about, you’re not going to be at all upset by the change.
Is it breakfast or dinner? Who cares?
Makes: 12 doughnuts
Seriously, she appreciates that – and she’ll go absolutely crazy for this decadent breakfast. Don’t worry, the recipe serves four, so you can enjoy a scrumptious meal in the kitchen while she dines in bed.
1 tablespoon Vinegar
pinch salt
4 each Egg
Ciabatta, torn into large chunks
¼ cup Olive oil
1 bunch Asparagus, blanched
8 slices Prosciutto
handful Arugula, for serving
Mad Dog 357 Hot Sauce
Fill a wide saucepan with water and allow it to simmer. Add the vinegar and salt and give it a stir. One at a time, break each egg into a small bowl or cup and then gently tip it into the simmering water. Cook until yolks are soft and remove with a slotted spoon. Toss the Ciabatta with the olive oil and toast in a hot pan over high heat until crisp. Divide asparagus among serving plates. Top with an egg, torn pieces of Prosciutto, the toasted bread chunks, arugula, and add a few drops Mad Dog 357 Hot Sauce to the mix (along with some salt and pepper, if desired). Bring a plate to mom before tucking in yourself.
]]>This recipe isn’t about making it cheaper (though you may save a bundle if you’re feeding eight, as this recipe will) – it’s about the delicious burn of Mad Dog slow-infused into every delicious bit of beef.
For the barbacoa
1-3 teaspoons Mad Dog 357 Hot Sauce
1⁄3 cup Apple cider vinegar
3 tablespoons Lime juice
4 cloves Garlic, roughly chopped
2 teaspoons ground cumin
2 teaspoons Mexican oregano
1½ teaspoons Black pepper
1½ teaspoons Salt
½ teaspoon Ground cloves
2 tablespoons Vegetable oil
4 pounds Chuck roast, trimmed of fat, sliced into 6 smaller pieces
¾ cup Chicken broth
3 each Bay leaves
8 large Flour tortillas, warmed
Cooked rice (preferably with some chopped cilantro and a squeeze of lime mixed in)
Pinto or refried beans
Pico de gallo
Cheddar cheese, shredded
Guacamole
Sour cream
Make the Mad Dog barbacoa sauce by combining the Mad Dog 357 Hot Sauce with the vinegar, lime juice, and spices in a food processor. Whizz until smooth.
Heat the oil in a large stockpot over medium heat. Add the beef and sear it on all sides until browned. Add the Mad Dog sauce with the chicken stock and bay leaves. Stir to combine, then reduce the heat to medium-low and cover the pot.
Cook for 5-6 hours, until meat flakes apart, turning every half hour and removing the lid after 4 hours.
To assemble your burritos, layer the Mad Dog barbacoa, rice, beans, pico de gallo, cheese, and sour cream or guacamole if you like. Roll and enjoy the heat.
]]>Seriously, the heat will knock your socks off and the flavors soaked in by the potato gnocchi will wow you in ways you’ve never imagined.
This isn’t for the faint-hearted, no matter how much cream you think you’ve put in to balance the burn. (Though, you could always feel free to add in more or less Mad Dog to your liking.)
It’s rich. It’s creamy. It’s potatoes, bacon, and tomatoes done Italian style, with one hell of a twist.
Serves: 2
½ teaspoon Mad Dog 357 Original Hot Sauce
1 pound Gnocchi
6 slices Bacon
5 cloves Garlic, minced
1 cup Heavy whipping cream
½ cup each: Tomato paste, Sun-dried tomatoes
½ teaspoon Salt
1 Scallion, thinly sliced
Cook the gnocchi according to package instructions, drain and set aside. Cook the bacon in a large skillet over medium-high heat until crispy. Transfer to a paper towel to drain and crumble when cool enough to handle.
Meanwhile, combine the Mad Dog 357 Original Hot Sauce with the cream, tomato paste, and salt. Mix well and set aside.
When the bacon is done, add the garlic and sun-dried tomatoes and reduce the heat to medium. Cook for a few minutes until the garlic starts browning. Add the gnocchi to the pan and toss to coat with the pan juices, then add the Mad Dog sauce and reduce the heat to medium-low. Cook until everything is heated through, then serve the gnocchi and sauce in bowls, topped with crumbled bacon and scallions.
]]>Seriously, these are worth the small amount of effort you’ll put in.
]]>These spicy Indian-inspired samoosas will do just that. In fact, you’ll start calling them a meal instead of a snack after you scarf the whole batch down in a single go.
Makes: +/-16 samoosas
You’ll need:
2 tbsp. oil
½ onion, diced
2 cloves garlic, minced
1 tsp each: curry powder, white pepper
½ tsp each: cayenne pepper, smoked paprika
½-1 teaspoon Mad Dog 357 Original Hot Sauce
½ lbs. ground beef
½ c peas
+/-16 samoosa wrappers, defrosted
oven preheated to 375°F
baking sheet lined with parchment paper
Preparation
Heat the oil in a large skillet over medium-high heat. Add the onions and garlic and cook, stirring frequently for about 3 minutes. Add the spices, and continue to cook for another 2 minutes. Pour in the Mad Dog 357 Original Hot Sauce and add the meat. Stir to combine, then add the peas, and season to taste with salt. Cook for another 5-7 minutes, until the beef, is just cooked. Remove the skillet from the heat and set aside to cool.
Layout the samoosa wrappers and spoon a few tablespoons of the filling into each one. Fold into triangles and keep wrapping and folding (as per the instructions on the samoosa wrapper packaging). Continue this until you run out of filling or wrappers.
Place samoosa triangles on the lined baking sheet and place in the oven for 20 minutes, flipping them once halfway through. Feel free to serve with traditional Indian sambals.
Try some of our other great Mad Dog 357 recipes.
Killer Chicken Chili
Mad Dog Bacon Noodles
Knock-Your-Socks-Off Gnocchi
Or, perhaps it’s because you never knew how to work Mad Dog 357 Hot Sauce into the rings themselves. Either way, we’ve totally got you covered. These are the way onion rings should be.
Ingredients
1 cup all-purpose flour
1½ cups Bread crumbs
½ cup Parmesan, grated
1 teaspoon Mad Dog 357 Hot Sauce
2 large Eggs
2 large Onions, sliced into ½” rings, separated
Preparation
Preheat your oven to 400ºF. Cover a baking sheet with baking paper and set aside.
Measure the flour into one large bowl, and mix the breadcrumbs and parmesan into another. In a third bowl, whisk the Mad Dog 357 Hot Sauce with the eggs and set aside.
Dredge the onion rings in flour, then dip in the Mad Dog egg mixture, and then toss with the crumb mixture. You may need to press a little to coat the rings.
Place rings on the prepared baking sheet and bakes in the oven for 20-25 minutes until crispy and golden brown. Serve with any Mad Dog dip for a delicious indulgence.
]]>Better still, when you add in the heat of our Mad Dog 357 Original Hot Sauce – yes, right there in the crispy-fried coating, it’s better still.
The one thing you need to watch out for (no, not the heat, you’re used to that – right?) is making enough to feed everyone who will be around to snag as many pieces as possible. This recipe serves 4 as it’s written. If you have more to feed, why not double the recipe – or at least the amount of Mad Dog beyond the heat points of mere mortals.
Ingredients
2-3 tablespoons Mad Dog 357 Original Hot Sauce
2 cups Buttermilk
2 cups all-purpose flour
¼ cup Cornmeal
1 tablespoon Baking powder
2 tablespoons ground black pepper
1 tablespoons Salt
2 pounds shrimp, peeled and deveined
Vegetable oil, for frying
Preparation
Preheat oil in a wok or deep pot to 350°F. Line a baking sheet with paper towels and set aside.
In a medium bowl, combine the Mad Dog 357 Original Hot Sauce with the buttermilk and set aside.
In a second medium bowl, whisk together all the dry ingredients and set aside.
Prepare the shrimp by dredging each piece through the dry mixture, shaking off the excess flour; then, dip it in the Mad Dog buttermilk mixture and return it to the flour mixture for second dredging. Shake off the excess flour and set aside. Continue until all shrimp are coated.
When the oil is hot, deep fry the shrimp in batches (if you add too much, the temperature will drop too suddenly, and you’ll have soggy shrimp, not crispy shrimp. Fry shrimp for about 2 minutes per batch, then remove from the oil with a slotted spoon and then drain on the prepared baking sheet.
Serve hot
]]>Truly, it has everything.
]]>East meets West meets Mad Dog favor, this is the recipe you need. Truly, it has everything.
For a start (and, obviously, most importantly), there’s the mighty burn of our Mad Dog 357 Original Hot Sauce. On top of that, we’ve got bacon swirled in Asian flavors with a healthy dose of egg noodles.
And then, there are the speed and ease with which this recipe comes together. All in, this is a wonderfully fast, easy, flavorful, and burning hot recipe.
For the Mad Dog soy sauce
½ teaspoon Mad Dog 357 Original Hot Sauce
4 teaspoons Soy Sauce
1 tablespoon Rice wine vinegar (or white wine vinegar)
½ teaspoon Sesame oil (or vegetable oil)
1 teaspoon Sugar
¼ teaspoon Black pepper
For the noodles
1 teaspoon Vegetable oil
5-6 slices Bacon
½ Onion, sliced
4-5 Cabbage leaves
Combine the Mad Dog 357 Original Hot Sauce with the remaining ingredients for the Mad Dog soy sauce and set aside.
Cook the noodles according to package instructions, until al dente, then drain and set aside.
Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add the bacon and cook, flipping occasionally, until crispy. Transfer the bacon from the skillet to a plate and tear it into small pieces.
Add the onion to the pan and cook for 2 minutes, stirring regularly. Add the cabbage and continue cooking and stirring until the cabbage begins to wilt.
Add the noodles to the skillet along with the Mad Dog soy sauce and stir to coat everything and combine the noodles and veggies. Return the bacon to the skillet and cook until just heated and combined. Remove from the heat and serve on a large plate to share or divide between bowls.
]]>And, one of the best things about it is that you can prepare the pan in advance and let it sit in the fridge until you’re ready to begin cooking. Go out and enjoy the day knowing you’ve got dinner sorted.
]]>This easy all-in-one-pan recipe makes for a perfect meal for 4 – and it’s freaking, addictively delicious.
The flavors here are clearly German, but we’ve spiced it up with some Mad Dog 357 Original Hot Sauce and it pushes this recipe through the roof.
And, one of the best things about it is that you can prepare the pan in advance and let it sit in the fridge until you’re ready to begin cooking. Go out and enjoy the day knowing you’ve got dinner sorted.
Oh, and may we suggest grabbing a couple of extra beers to wash this down?
a few drops Mad Dog 357 Original Hot Sauce
12 ounces Beer (pick your favorite)
3 tablespoons whole-grain mustard
1 pound Sauerkraut, with juices
6 sprigs Thyme sprigs
2 pounds Bratwursts
4 large Hotdog rolls, for serving
Preheat your grill.
In a large, grill-safe pan or disposable aluminum pan, combine the Mad Dog 357 Original Hot Sauce with the beer, mustard, and sauerkraut. Mix well, then top with the thyme sprigs and press the bratwursts into the Mad Dog sauerkraut mix.
Place pan on the hot side of the grill and cook until the beer begins to simmer. It should take 4-5 minutes. Then, move the pan to the cooler side and cover the grill, with the vents open.
Cook for 10 minutes, then turn the sausages and stir the Mad Dog sauerkraut mix. Cook for another 10 minutes, until everything is hot and the sausages are cooked through.
Remove the bratwursts and place on the hot part of the grill and cook for about 3 minutes, turning as needed to get an even char on the sausages.
Serve the bratwursts in the rolls with a good helping of the Mad Dog sauerkraut.
]]>We’ve fixed that problem with these poppers; we’ve added Mad Dog to the mix and made it wildly easy to prepare by baking them instead of deep-frying them. And, you’ll get about 30 poppers out of the mix. Plus, you can make them as hot as you want, just add more Mad Dog to the mix.
]]>We’ve fixed that problem with these poppers; we’ve added Mad Dog to the mix and made it wildly easy to prepare by baking them instead of deep-frying them. And, you’ll get about 30 poppers out of the mix. Plus, you can make them as hot as you want, just add more Mad Dog to the mix.
Looking for more reasons to make this? How about the fact that you can add just about any Mad Dog hot sauce to the mix for new levels of heat and flavor. If you mix and match, your possibilities are endless.
Several drops Mad Dog 357 Original Hot Sauce
1 pound Cream cheese
1 each Lime, juiced
½ teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Cumin
Salt and pepper, to taste
1 pound Jalapeños, halved lengthwise and seeded
2 cups Milk
2 cups all-purpose flour
2 cups Fine breadcrumbs
Preparation
Preheat your oven to 350°F. Line a baking sheet with foil or parchment paper and set aside.
Combine the Mad Dog 357 Original Hot Sauce with the cream cheese, lime juice, and spices. Season to taste. Use a knife to pack the Mad Dog cream cheese mixture into the jalapeño halves. Try to get the surface as smooth as possible. Set aside.
Fill a medium bowl with the milk, a separate bowl with the flour, and a third bowl with the breadcrumbs.
To prepare a popper, dip it in milk, allowing the excess milk to drain as you transfer it to the flour bowl. Toss to coat in the flour. Allow it to sit while completing the remaining poppers. Then dip each popper back in the milk before transferring to the breadcrumb bowl. Toss to coat and then place poppers, open side up on the prepared baking sheet.
Place baking sheet in the oven and bake for 15-20 minutes, until golden and the cheese begins to bubble out of its breadcrumb skin. Serve hot.
]]>Really, all you need to do is throw some Mad Dog in the blender with some fresh ingredients and you’re ready to go. It’s that easy.
And, while we’re huge fans of the original’s heat and flavor profile in this mix, you can certainly mix it up with whatever Mad Dog you have on hand – or, perhaps blend a few flavors for a totally unique salsa; it could just be your house specialty going forward.
Ingredients
1-2 teaspoons Mad Dog 357 Hot Sauce
2 cans (14 oz. each) Fire-roasted tomatoes, drained
1 each Lime, juiced
1 small Onion, cut into large chunks
1/2 bunch fresh cilantro
3 cloves Garlic
1 1/2 teaspoons Cumin powder
1/2 teaspoon Oregano
1 teaspoon salt
2 teaspoons Sugar
Preparation
Place the Mad Dog 357 Original Hot Sauce with the remaining ingredients in your blender or food processor and blitz until smooth (or whatever consistency you prefer). Serve with plenty of dip – and perhaps a little more Mad Dog on the side
]]>Think again!
This recipe proves just how easy it is to enjoy Mad Dog while driving across the state – or the country.
Each of these little hand pies is enough to give you the burn you crave and keep your belly full in between stops. They’re so good that you won’t bother stopping off for fast food during your drive.
The recipe makes 8 pies and they hold up well in a cooler box or an insulated bag if you want them warm (and relatively early) on your drive. Whether you have a car-full or a small van, you’ll get plenty of miles out of these pies. And, as a bonus, the Mad Dog kick will certainly help keep the driver awake.
2 tablespoons Olive oil
1 medium Onion, sliced
1 small Russet potato, cut into small cubes
Salt and pepper, to taste
a few drops Mad Dog 357 Original Hot Sauce
3/4 cup Peas, defrosted if frozen
1 tablespoon Red wine vinegar
1 1/2 cup Roasted turkey (or chicken), shredded
2 sheets refrigerated rolled pie crusts
1 small egg, beaten
Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper.
Heat the oil in a large, non-stick skillet over medium heat. Add the onion and potato, and cover. Cook, stirring occasionally, until the potato becomes soft, about 8-10 minutes. Season with salt and pepper, to taste, then add the Mad Dog 357 Original Hot Sauce and cook for another minute. Remove from the heat.
Stir in the peas and vinegar and mix well. Then, fold in the cooked turkey (or chicken).
Unroll the pie crusts and cut each one into 4 squares (or triangles, if you prefer).
Divide the Mad Dog turkey and veg mixture between the pie crust pieces (keep it all to 1 side for ease). Fold the dough over and press the edges with a fork to seal them shut.
Place the hand pies on the baking sheet and brush with the beaten egg. Place the tray in the oven and bake until golden brown, about 25-20 minutes. Wrap individual pies in foil.
]]>It’s decidedly simply to prepare, cooking up quickly with just a few ingredients in the pan. Not only that, it looks amazing on a serving platter.
]]>Or you want to treat mom to an awesome meal on Mother’s Day, this recipe will make you (and everyone else smile).
It’s decidedly simply to prepare, cooking up quickly with just a few ingredients in the pan. Not only that, but it also looks amazing on a serving platter.
But, besides the burn of our original Mad Dog 357 Hot Sauce – of course, the best part must be that this looks like a healthy salad but tastes like a gourmet sandwich.
Give it a try, you’ll see exactly what we mean. Actually, we don’t think we should leave it as a suggestion.
Ingredients
12 ounces Bacon (thick-cut) cut into pieces
2 cups Ciabatta, torn into small pieces
Kosher salt and freshly ground black pepper, to taste
2 cloves Garlic, minced
a few drops of Mad Dog 357 Original Hot Sauce, to taste
3 tablespoons Balsamic vinegar
5 ounces Arugula
1 pound, Tomatoes (mixed varieties), cut into small pieces
1 small Red onion, thinly sliced
½ cup Fresh parsley, chopped
½ cup Basil leaves, torn
Preparation
Fry the bacon in a large skillet over medium heat until crisp, about 5-7 minutes. Remove bacon using a slotted spatula onto a plate lined with a paper towel. Pour half the bacon fat into a small bowl and reserve (you will use it again).
Add the bread cubes to the pan and toss in the bacon fat. Season with salt and pepper to taste and toast, tossing occasionally until golden and crisp - about 5 minutes. Transfer croutons to a bowl and set aside.
Return the reserved bacon fat to the skillet and add the minced garlic to the pan. Sauté until soft and fragrant - about 1 minute. Remove the skillet from the heat (and turn off the heat) and stir in the Mad Dog 357 Original Hot Sauce along with the balsamic and vegetables. Top with the bacon and croutons and serve.
]]>And, while we think that these sandwiches deserve a place on any foodie calendar just for the sheer goodness that they are, they have some historical significance.
These sandwiches developed out of the bits of meat, cheese, lettuce, and the bread that workers at Hog Island in Philadelphia would bring for their lunches. It’s really the story of ages when you think about it.
And, the sandwiches as they’re traditionally made with cured Italian meats are amazing on their own, but we’ve taken the liberty of updating them with a bit of Mad Dog 357 Hot Sauce.
A sandwich that you’ll devour before you’ll have the will power to set it back down.
This recipe makes four sandwiches, and whether you save it for National Hoagie Day or you rush to the grocery store now is up to you.
Ingredients
a few drops Mad Dog 357 Original Hot Sauce
2 teaspoons Red wine vinegar
1 tablespoon Olive oil
1 tablespoon dried oregano
4 each Hoagie rolls, or a long Italian loaf, cut into sections
¼ pound Prosciutto di Parma, thinly sliced
¼ pound Capicola, thinly sliced
¼ pound Genoa salami, thinly sliced
¼ pound Provolone cheese
1 large Tomato, thinly sliced
1 small Onion, thinly sliced
1/8 cup Lettuce, shredded
Preparation
Combine the Mad Dog 357 Original Hot Sauce with the vinegar, oil, and oregano. You can always add a little more Mad Dog if you like, but a little goes a long way. Whisk it until the mixture emulsifies.
Slice open the rolls lengthwise, scooping out some of the centers to make more room for the goods in the middle. Spread the Mad Dog vinegar mix evenly between the rolls and set aside.
Layer the meats on the rolls and then the cheese. Top with the veggies and serve - toasting in a hot oven for a few minutes, if desired.
]]>Okay, we strongly suggest enjoying a cold beer too, but we also think this beer-battered fried fish is the perfect complement. Better still, you can really use any beer you want; it’s equally delicious with a lager as it is with a stout, so feel free to play around.
But, of course, we’re partial to the burning heat of the Mad Dog 357 Original Hot Sauce in the mix. It somehow manages to pull the best from the fish as well as the crispy coating. It’s wildly addictive and not something you’ll walk away from quickly (though you may hop around the room a little).
On top of it all, this recipe for four to eight people (depending on just how hungry everyone is), can be whipped up super quickly.
Vegetable oil, for frying
8 each Codfish fillets
Salt and pepper, to taste
1 cup Cake flour (or a well-sifted all-purpose flour)
2 tablespoons Garlic powder
2 tablespoons Paprika
2 teaspoons salt
2 teaspoons Black pepper
½ teaspoon Mad Dog 357 Original Hot Sauce
1 each Egg, beaten
1 bottle (12 oz.) Beer
Heat plenty of oil in a wok over a medium to high heat. (If you have a deep fryer, heat the oil to 365ºF.
Meanwhile, rinse the fish, pat it dry, and season to taste with salt and pepper. Set aside.
In a wide, shallow bowl, mix the flour, garlic powder, paprika, salt, and pepper. Add the Mad Dog 357 Original Hot Sauce to the mix, then the egg, and mix well. Gradually pour in the beer to form a thin batter (really, it doesn't need to be thick).
Dip the fish in the Mad Dog batter and then drop into the hot oil. Fry fish, turning once until the batter is crisp and golden. Drain on paper towels and serve with fries.
]]>Okay, we know there are a lot of steps to it, but the Dutch have definitely got it right when it comes to the beef that should be in a meatball. They work with roast beef stuck together with a flour and milk mixture and the result is a beautiful, gooey mess of beef – and in this case, the heat of a very Mad Dog.
]]>Okay, we know there are a lot of steps to it, but the Dutch have definitely got it right when it comes to the beef that should be in a meatball. They work with roast beef stuck together with a flour and milk mixture and the result is a beautiful, gooey mess of beef – and in this case, the heat of a very Mad Dog.
And, you can make meatballs for a crowd with this recipe – it makes about 60, so you can lay them on a buffet for March Madness, or just sit around, shoveling them into your mouth as we do.
¾ cup Butter
¾ cup Flour
3 cups Milk
½-1 teaspoon Mad Dog 357 Original Hot Sauce
3 tablespoons Worcestershire sauce
½ cup Chives, finely chopped
4½ cups Roast beef, cooked rare and finely chopped (about 2 pounds of roast)
Salt and pepper, to taste
Flour, for dusting
6 large eggs, beaten
4½ cups Dry breadcrumbs
Oil, for deep frying
Melt the butter in a large saucepan, then add the flour and whisk until combined. Add the milk and whisk continuously until the mixture thickens. When it’s really thick, add the Mad Dog 357 Original Hot Sauce along with the Worcestershire sauce, chives, the beef and salt, and pepper to taste. Pour the entire mixture onto a baking sheet and place in the freezer to solidify.
TIP: Don’t let it get too hard or it will be difficult to work with.
When the mixture has set, roll tablespoonfuls into balls. Dust balls in the flour, dip in the egg and then coat in breadcrumbs. Place prepared bitterballen on a baking sheet and place in the fridge for at least 30 minutes.
TIP: Using large plates or trays (rather than bowls) for the flour and breadcrumbs will make it easier to work with multiple bitterballen at once.
Heat a couple of inches of oil in a wok and drop balls in a few at a time and fry until golden. Drain on a paper towel and repeat with remaining bitterballen. Serve with Dijon mustard and cold beer.
]]>Now, we know it takes some time (you really do want to allow the steaks to marinate), but it’s seriously scrumptious and totally worth the effort.
And, luckily, you can prepare a lot of it in advance so you just look like a wizard in the kitchen.
As for the heat, control it as you will. We think that the more Mad Dog, the better, but a little goes a long way in this incredible dish.
a few drops Mad Dog 357 Original Hot Sauce
2 cups Burgundy wine (plus a splash, divided)
¾ cup of Vegetable oil
¾ cup of Soy sauce
1 cup Oyster sauce
1 clove Garlic, minced
¾ teaspoon Dried oregano
2 tablespoons Sour cream
4 (6 oz.) fillets Filet Mignon
¼ cup Butter softened
½ tablespoon Shallots, minced
½ tablespoon Green onions, minced
½ teaspoon Ground white pepper
In a medium saucepan, mix a few drops of the Mad Dog 357 Hot Sauce with the Burgundy wine, oil, soy and oyster sauces, garlic, and oregano. Bring to a boil, and then remove from heat. Remove 1/3 of the sauce and place in the refrigerator for 1 hour, or until chilled. Return the remaining sauce to the heat and allow it to reduce by half. Set aside (you can place it in the fridge if you’re preparing the steaks the day before).
Place filet mignon filets in a baking dish, pour the chilled marinade over, cover with foil, and refrigerate for at least 5 hours (overnight is just fine).
Cream the butter with 1 teaspoon of Burgundy wine together in a medium bowl. Mix in the shallots, green onions, and pepper by hand. Feel free to add just a drop of Mad Dog 357 Hot Sauce before covering and chilling in the fridge.
When ready to cook, return the reduced sauce to a pan and heat through. Stir in the sour cream just before serving.
Preheat oven to 200ºF. Pan-fry steaks in a large skillet over high heat until done to your liking (turning only once). Place into a clean baking dish, top with dollops of the Burgundy butter mixture. Place in the oven and cook until the butter is just melted. Allow the meat to rest for 5-10 minutes before serving to ensure all the tender juiciness you could ever want in a steak. Serve with a scoop or two of reduced sauce over the top.
]]>Whether you’re at the ski resort, heading off for an outdoor ski rink, or you just need something quick and hot after building a snowman in the yard, this chicken chili is exactly what you’re looking for.
For a start, you probably have everything you need in the kitchen already. More importantly, it’s super quick and wildly tasty. You’ll get the traditional chicken chili taste, but it’s done in a flash. Really, you may never go back to whatever recipe you had before this one.
Plus, it’s enough to feed a crowd. Okay, you’ll get six servings out of it, but if you add a little more Mad Dog, maybe you won’t have to share.
Poured into a thermos, you’ll be ever so thankful when you pour this into your mug when you’re cold and tired. You’ll probably start craving it at the office, so you may as well make a double batch.
Ingredients
1 pound chicken breasts, skinless, boneless, cut into bite-sized chunks
¾ teaspoon Salt, divided
1 tablespoon Vegetable oil
½ teaspoon Mad Dog 357 Original Hot Sauce
½ each Onion, sliced
1 clove Garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon Dried oregano
2 cans (15.5 oz.) Cannellini beans, drained
1 cup Water
1 can (14 oz.) Chicken broth
1 can (14.5 oz.) diced tomatoes
¼ cup Fresh cilantro, roughly torn
Preparation
Rub about ¼ teaspoon salt over the chicken pieces and set aside. Heat the oil in a Dutch oven or stockpot over medium-high heat. When hot, add the chicken pieces and sauté for 4-5 minutes until the meat is no longer pink.
Add the Mad Dog 357 Original Hot Sauce to the pot along with the onion, garlic, and spices. Sauté for 3 minutes, then add the beans, water, broth, and tomatoes. Add remaining salt, more or less, to taste. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes.
Gently mash the mixture, crushing as many beans as possible, and stir to recombine all the ingredients.
Remove from the heat, stir in the cilantro, and pour into thermoses.
]]>Whether you’re into your music or you’re into your food, you’ll probably need to take a look at this recipe. We’ve adapted it from one of Dolly Parton’s favorite dishes, intensifying it with serious heat, so that everyone (Southern or not) can fall in love with it.
The funny thing about this recipe is that it’s just about the easiest thing you’ve ever made, even though it seems as though dumplings in the sauce would be a headache (they’re really not).
And, the Mad Dog Original Hot Sauce really does an amazing job of highlighting the good that’s left in the frozen veggies and offering them a new, burning life that basically explodes in your mouth, while the dumplings do the work of tempering the heat.
Need another excuse to tuck into this decadent dish? Why not just stick with “it’s Grammy’s season” and leave it at that.
Ingredients
1½ cups Milk
1 cup frozen peas and carrots
1 cup Chicken, cooked and chopped
1 can Condense creamy chicken mushroom soup
1 teaspoon Mad Dog Original Hot Sauce
1 cup Flour
1½ teaspoons Baking powder
¼ teaspoon Salt
1 tablespoon butter, melted
1/3 cup Milk
Paprika
Preparation
Heat the milk, vegetables, chicken, and soup in a saucepan, stirring frequently, until the mixture boils Add the Mad Dog Original Hot Sauce. Reduce the heat to low and cover.
Meanwhile, mix the flour, baking powder, salt, butter, and milk in a mixing bowl until a soft dough forms. Drop spoonful's of this mixture into the Mad Dog sauce (being careful not to splash the sauce as you do so). Then, sprinkle with the paprika and cook, uncovered for 10 minutes, then covered for 10 minutes before serving with plenty more Mad Dog on the side.
]]>But, we would never have been completely settled until we transformed an otherwise ordinary sandwich into the ultimate breakfast dish with plenty of Mad Dog 357 Original Hot Sauce to make it the best damn thing you’ve ever eaten for breakfast.
]]>Nothing makes chili heads happier than dousing both of those with Mad Dog 357 Original Hot Sauce.
But, we would never have been completely settled until we transformed an otherwise ordinary sandwich into the ultimate breakfast dish with plenty of Mad Dog 357 Original Hot Sauce to make it the best damn thing you’ve ever eaten for breakfast.
We’ve written out the recipe for four people, because. Well, because everyone is going to need one of these super easy, yet frighteningly hot breakfast sandwiches. It’s not even a question.
And, really, there’s nothing more you could ask for, is there? They’re easy to prepare and yet, so scrumptiously delicious that you’ll never be able to go back to a bowl of cereal again (Why would you? Cereal in milk is just not conducive to super hot sauces, though we suppose you could make it work in a pinch.)
The only thing you might want to change is an easy doubling of the bacon. After all, hold yourself back?
4 each Croissants
4 slices Bacon
8 each Egg
1-3 drops Mad Dog 357 Original Hot Sauce
Ketchup
4 slices Cheddar cheese
Guacamole
Preheat your oven to 350ºF. Place croissants on a baking sheet and toast for a few minutes in the pre-heated oven (until just toasty and warm).
Cook the bacon slices in a large, non-stick skillet over medium-high heat. Remove, drain, and set aside (but keep warm).
Crack the eggs into a bowl and add the Mad Dog 357 Original Hot Sauce drops into the mix. Use a fork to lightly scramble. Pour into the same skillet and cook, continuing to scramble until cooked to your liking.
To assemble your sandwiches, split open the croissants, and add layers of ketchup, eggs, cheese, bacon, and guacamole before replacing or folding over the top of the croissant. Don’t forget to add a few more drops of Mad Dog 357 Original Hot Sauce if you can handle the heat. (This is definitely a sandwich you want to brag about, so we recommend taking it to work with you – or anywhere else you can make people jealous.)
]]>We’ve used Mad Dog 357 Hot Sauce to draw out the flavors of the ginger and garlic, not to mention all those green onions. And the burn is definitely going to catch someone (perhaps everyone) off guard.
]]>Using black food coloring along with Asian flavors, your friends will think the joke is in the appearance of these wings. They’ll look a little spooky – but the prank is all in the hot sauce.
We’ve used Mad Dog 357 Hot Sauce to draw out the flavors of the ginger and garlic, not to mention all those green onions. And the burn is definitely going to catch someone (perhaps everyone) off guard.
Of course, we recommend doubling, tripling, or quadrupling this recipe so you have enough to go around. You’ll need it; once the shock has passed, you’ll quickly find these disappearing from your Halloween buffet or dinner table. They’re that good. Luckily, this recipe is super easy to throw together and although it takes a little time, it doesn’t take that much effort.
If you really want to surprise folks, serve it with a bowl of dipping sauce with even more Mad Dog hidden inside – they’ll never know what hit them. And, to make the most of the flavor, we really do suggest letting these marinate overnight.
½-1 teaspoon Mad Dog 357 Hot Sauce
½ cup of Soy sauce
¼ cup Sesame oil
1 tablespoon Brown sugar, packed
2 teaspoons fresh ginger, minced
2 cloves Garlic, minced
5 stalks Green onions, minced
½ teaspoon Black food coloring
12 whole Chicken wings
Combine the Mad Dog 357 Hot Sauce with all the other ingredients in a gallon-sized Ziploc bag. Shake or rub everything together, then marinate in the fridge for at least one hour up (overnight is better).
Preheat your oven to 375ºF. Line a baking sheet with baking paper. Shake excess marinade from the wings and place in a single layer on the lined baking sheet. Bake wings for 45 minutes - or until cooked through and the meat begins to pull away from the bones
]]>You know it’s tough to pass the chili dog stands at the ballpark or on the streets of New York, don’t you? We certainly do. And that’s why we’ve ramped the original chili dog recipe with deliciously fiery Mad Dog hot sauce just in time for National Chili Day.
For the chili
2 tablespoons Olive oil
1 large Onion, finely chopped
4 cloves Garlic, finely chopped
1 teaspoon Mad Dog 357 Hot Sauce
1 pound Ground beef
1 tablespoon yellow mustard
1 teaspoon salt
¼ teaspoon Black pepper
1 teaspoon ground cumin
1/8 teaspoon Cayenne pepper
1 tablespoon Worcestershire sauce
1 tablespoon Oregano
1 cup Beef stock
8 ounces Tomato paste
For the hotdogs
4 large Hot dog buns
4 large Hot dogs
1 medium Onion, chopped
your favorite chili dog toppings
Heat the oil in a large skillet over medium-high heat. Add the onions and cook for about 5 minutes, until soft. Add the garlic and cook for 30 seconds, until fragrant. Then, stir in the Mad Dog 357 Hot Sauce, with the beef, mustard. salt, pepper, and spices. Cook, stirring regularly until the beef is browned. Reduce heat to medium-low and add beef stock and tomato paste. Stir until evenly combined. Simmer for 30 minutes, stirring occasionally, until thickened. Serve over hotdogs with onions sprinkled on the top or just tuck into it with a spoon.
]]>And, slow-cooked chicken chili is one of the biggest crowd-pleasers. Add some Mad Dog to the mix, and you’ve got a home run. This recipe is super easy, super delicious – and it’ll be ready for you when you return from work. Just make sure you’ve got your toppings ready before you walk in the door because you’ll need a bite as soon as you smell it. Don’t believe us? Just try it out, you’ll see what we mean.
And a bonus? Well, this recipe can be made without adding Mad Dog to the mix (in case you’ve got kids to feed). But make sure you’ve got plenty of the original Mad Dog 357 Hot Sauce to add to your bowl.
1 med Onion, chopped
2 cans (16 oz.) Beans, partially drained (choose your favorites: black, pinto or kidney)
2 cans (14.5 oz.) Chopped tomatoes (with or without chilies)
1 can (8 oz.) Tomato sauce
10 oz. Frozen corn
2 tsp. Cumin
2 tbsp. Mad Dog 357 Hot Sauce, to taste (of course)
4-6 each Chicken breasts (depending on how meaty you want your chili)
Sour cream, shredded cheese or nacho chips to serve
Add everything to your crockpot, except the chicken, and stir well to combine. Feel free to give it a bit of taste for heat now, as you won’t have a chance for hours after adding the chicken. Lay your chicken pieces on top of this mixture.
Cook on high for 5-6 hours or on the low/auto setting for 8-10 hours. 30 minutes to an hour before serving, remove the chicken and shred with forks. (If you do plan to touch it with your hands, ensure you’re wearing gloves.) Stir the shredded chicken back in until serving.
]]>It’s easier to prepare than you might think and it goes down a treat any time of the year. It will take you about 20-25 minutes to prepare this dish, which should make about 12 wontons. But, let’s face it; the Cheeky Chili Dipping Sauce is what will turn everyone’s heads. So, feel free to buy pre-prepared wontons and just make the sauce.
For the Cheeky Chili Dipping Sauce
1 teaspoon Mad Dog 357 Hot Sauce
3 tablespoons Thai sweet chili sauce
2 teaspoons Lime juice
1 tablespoon cilantro leaves, chopped
Pinch of white sesame seeds
½ pound Ground chicken
¼ pound Shrimp, finely chopped
1 stalk Scallion, sliced
½ teaspoon Cornstarch
¼ teaspoon Salt
½ teaspoon Sesame oil
3 dashes ground white pepper
Wonton wrappers
Water, for sealing
Oil, for deep frying
Prepare the Cheeky Chili Dipping Sauce by combining the Mad Dog 357 Hot Sauce with the remaining ingredients in a mixing bowl. Then, set aside.
Mix the ground chicken, shrimp, scallion, and cornstarch in a separate mixing bowl until well combined. Mix in the salt, fish sauce, sesame oil, and white pepper – then set aside.
Form the wontons by placing a piece of the wonton wrapper on your palm, adding a tablespoon of the filling in the middle of the wrapper (more or less depending on the size of your wrappers and desired final size). Dip your finger into the water, trace it along the outer edges of the wrapper, then fold and pinch closed the edges of the wonton wrapper.
Heat the oil in a wok or frying pan and deep fry the wontons until golden brown. Drain on paper towels and serve the wontons with the Cheeky Chili Dipping Sauce.
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