This sauce adds a tantalizing kick that infuses your dish with intense heat and mouthwatering goodness. The beauty of this recipe is its simplicity – let Mad Dog 357 Reaper Sriracha Hot Saucedo the heavy lifting, and you'll have a mouthwatering stir-fry in no time.
Ingredients:
1 tablespoon Sesame oil
1 medium Red onion, thinly sliced
2 medium Green bell peppers, cut into thin strips
1 pounds Peeled and Deveine Shrimp
2 cloves Garlic, finely minced
1 teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
1 tablespoon Teriyaki sauce
Cooked rice or noodles, for serving
Preparation:
1. Prepare the rice or noodles for 2-4 servings according to package instructions and set aside.
2. Heat sesame oil in a large wok, then add the sliced onions. Stir to coat and continue stirring until the onions start to become translucent. Add the green bell peppers and shrimp to the wok. Once the chicken turns golden and is fully cooked, introduce the minced garlic and Mad Dog 357 Reaper Sriracha Hot Sauce Hot Sauce. Stir vigorously to evenly coat the chicken and vegetables with the spicy goodness. Remove from the heat and mix in a tablespoon of teriyaki sauce.
3. Serve your fiery stir-fry on top of the cooked rice or noodles.
To make a heartier meal, you can toss in 2 cups of shredded bok choy along with the red bell peppers and chicken. Double the amount of Mad Dog 357 Reaper Sriracha Hot Sauce and pour in a can of coconut cream at this stage. Omit the teriyaki sauce, but let the coconut cream simmer slightly until it thickens before removing from the heat. Enjoy the new flavor dimensions in your stir-fry!
Can’t wait to tuck into that bottle of Mad Dog 357 Reaper Sriracha Hot Sauce? We’ve got the perfect summer recipe for you. This pasta salad has the impeccable fire of your favorite mild hot sauce, yet it won’t scare (most) kids away. It’s perfect for entertaining or as a substantial lunch for four. Not making this tonight?
Ingredients
8 ounces of your favorite pasta
(shells and bowties usually look best)
2 tbsp. Mad Dog 357 Reaper Sriracha Hot Sauce
2 cups Cherry tomatoes, halved
1/2 cup Bacon, crumbled and cooked
1 cup Baby spinach leaves, finely chopped
1/4 cup Ranch dressing
1 medium Avocado, diced
Salt and pepper, to season
Preparation
Boil a pot of water and cook pasta until al dente (according to the box directions). Drain and set aside to cool.
Mix together the pasta, tomatoes, bacon, spinach, ad Dog 357 Reaper Sriracha Hot Sauce, and ranch dressing. Gently stir in the avocado chunks. Season to taste with salt and pepper. Refrigerate before serving
This recipe is best when you make exactly as called for. We know that personalizing your Bloody Mary is your prerogative on Saturday mornings.
1 large can of V-8 Juice
Juice of 1 Lemon
8 drops of Worcestershire sauce
2 tbs. of Fresh Dill
1 tbs. of Horseradish
Shake and add 6 oz. of vodka
6 drops of Mad Dog 357 Reaper Sriracha Hot Sauce (more if you like it very hot).
Fill a tall glass with ice and set aside. In a cocktail shaker, squeeze the juice from the lemon and lime wedges and drop them in for extra flavor. Add the Mad Dog 357 Reaper Sriracha Hot Sauce and the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Serve with a celery stalk and a lime wedge.
]]>They can be as tasty and rich as you like and this awesome meal proves just that. Not only is it good looking when served, it’s deliciously complex and – thanks to your friendly Mad Dog – wonderfully fiery. This recipe serves two and you’ll want this on the menu whenever there’s a reason to be green.
Ingredients
For the eggplant and tomatoes
3 medium Eggplants, sliced into ¾” thick rounds
Kosher salt, to taste
1 teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
5 tablespoons Olive oil
1 pint cherry tomatoes
1 tablespoon fresh rosemary, coarsely chopped
For the cucumbers
1 medium shallot, thinly sliced
1 tablespoon Red wine vinegar
Kosher salt, to taste
½ each Cucumber, peeled in stripes, halved, seeded if necessary, and sliced ½” thick
Fresh lemon juice, as needed
For serving
1 cup plain Greek yogurt
Extra virgin olive oil
Pita or crusty bread
Preparation
Salt the sliced eggplant with plenty of salt and leave to drain in a colander for about 30 minutes. (You can skip this, but it will make the eggplants less bitter.
Position oven racks in the upper and lower thirds of the oven and preheat it to 450°F. Line 2 baking sheets with baking paper or foil.
Rinse the eggplant, and add to a mixing bowl with the Mad Dog 357 Reaper Sriracha Hot Sauce and the olive oil. Spread eggplant on one of the baking sheets, draining off the oil in the bowl as you transfer. Add the tomatoes and rosemary to the Mad Dog oil in the bowl and then spread over the other baking sheet.
Put the eggplant sheet on the upper oven rack and the tomato sheet on the lower rack in your oven. Roast until the eggplant appears light golden is slightly softened, about 10 minutes. Flip and roast for about 15 minutes more. The tomatoes may take a little longer, about 40 to 45 minutes – most of them should collapse. Remove baking sheets from the oven when ready and allow veggies to cool.
Meanwhile, combine the shallot, vinegar, and salt in a bowl. Soften the shallots in this mixture for 10 minutes, then add the cucumbers. Season to taste with lemon juice and additional salt.
To serve, add a dollop of yogurt to the bottom of bowls and top with the eggplant, tomatoes, and cucumbers. Sprinkle over the nuts, drizzle with olive oil, and enjoy with toasty bread.
]]>We added in some Mad Dog 357 Sriracha Hot Sauce to give this dish an entirely new flavor. The result is something you don’t want to miss. Now, we know it looks like an intense recipe, but it’s really rather easy and it will get dinner for four on the table in minutes. We recommend serving it up with a healthy dose of stir-fried veggies (you can do that before you get going on this part of supper), but it also works well with a cooling salad on the side. The choice is yours.
Ingredients
1-2 tablespoons Mad Dog 357 Sriracha Hot Sauce
1/4 cup Soy sauce
1/4 cup Pineapple juice
1/4 cup Red wine vinegar
1/4 cup Brown sugar
2 cloves Garlic, minced
3 tablespoon Cornstarch
1 large Egg, beaten
1 pound chicken meat, diced
Oil for deep frying
4 each Dry, whole red peppers (perhaps some African Bird’s Eye Chilies?)
2 tablespoons cornstarch mixed with 3 tablespoons Water
4-5 stalks Green onions, sliced
Preparation
In a mixing jug or bowl, whisk together the Mad Dog 357 Sriracha Hot Sauce , soy sauce, pineapple juice, vinegar, sugar, and garlic. Combine well and set aside.
In another mixing bowl, beat 3 tablespoons of Cornstarch with the egg. Mix as well as you can, incorporating all that good cornstarch (that’s what gives it the Chinese takeout flavor). Add the chicken to this mix, stir to coat.
Heat enough oil in your wok to coat it and all the chicken at once. You’ll need to turn the heat up pretty high on this – to get perfectly crispy chicken, you need really hot oil. When it’s super hot and bubbling, carefully add the coated chicken pieces to the wok. And stir with a wooden spoon to ensure the chicken pieces cook evenly. Just a note, adding anything to hot oil can cause the oil to snap and jump; please be careful. Oh, and feel free to add any of the leftover egg and cornstarch batter to the wok; there’s no reason to waste it.
When the chicken is cooked through and crispy, remove it from your wok, along with most of the oil. Drain the chicken on paper towels. Add the dried chilies to the pan and cook for about 30 seconds before adding the Mad Dog 357 Sriracha Hot Sauce mix. Stir to dissolve the sugar. Then, add the cornstarch mixed with water to thicken the sauce. As it begins to reduce, return the chicken to the pan along with about half of the green onions. When the chicken and the chilies are evenly coated with the sauce, remove from the heat, sprinkle over the remaining green onions, and serve with rice or noodles and stir-fried veggies.
Lots of cheese. Lots of bacon and beef. And plenty of heat thanks to our Mad Dog 357 Reaper Sriracha Hot Sauce.
It serves a crowd of 8, but you shouldn’t expect leftovers to last if you’re feeding fewer. Everyone will be back for seconds and then heat it up with a slice of toast in the morning.
Serves: 8
You’ll need:
1 pound each chopped bacon, ground beef
½ pound each: Parmesan, cheddar and mozzarella cheese, all grated
3 tablespoons each: butter and flour
2 cups milk
1-2 teaspoons Mad Dog 357 Reaper Sriracha Hot Sauce
¼ teaspoon each: garlic powder, salt, pepper
1 pound macaroni, cooked according to instructions
Oven preheated to 375°F.
9x13” greased baking dish
Preparation
In a medium skillet, cook the bacon and beef until the bacon starts to crisp and the beef is just browned. Remove from the heat and set aside.
Combine the cheeses in a large bowl and toss to combine. Set aside.
Melt the butter in a large saucepan over medium heat. Whisk the flour in. Add the milk slowly and cook, whisking constantly until combined. Add the Mad Dog 357 Reaper Sriracha Hot Sauce along with the spices and stir until smooth. Reduce the heat to low and cook, whisking as needed until the mixture thickens.
Add 1½ cups of the cheese to the saucepan and stir in with a spoon until well-combined, then remove from the heat. Fold in the macaroni and cooked bacon and beef. Scoop into the prepared baking dish, sprinkle over the remaining cheese. Place in the oven and bake for 20 minutes, until golden brown. Serve hot with more Mad Dog 357 Reaper Sriracha Hot Sauce on the side for those that can handle the heat.
It’s super simple to make and you may even want to blend up a double batch… you know, just because you don’t really want to share. You’ll get 2-3 cups from this mix and we can promise it won’t feel like enough. If there is any left (which we doubt).
Ingredients
2 cans Garbanzo beans (chickpeas), drained and rinsed
½ bottle Mad Dog 357 Sriracha Hot Sauce
2 tablespoons Olive oil
2 tablespoons Honey
1 clove Garlic, crushed
½ teaspoon Salt
3 tablespoons Cold water
Preparation
Place the Garbanzo beans (chickpeas) in a blender or food processor and pulse until smooth. Add the Mad Dog 357 Sriracha Hot Sauce, olive oil, honey, garlic, and salt. Blend again until smooth. Then, with the blender running on low, add the cold water slowly through the lid. Once all the water has been added, purée until smooth and creamy, then serve with chips for dipping.
If you raised your hand, think again. This is a powerful mix and the most sensational way to enjoy the last days of summer. This recipe serves four and it’s awesome when served with a simple slaw (light on the mayo, please) or a noodle and cilantro salad.
Ingredients
1/4 a bottle Mad Dog 357 Sriracha Hot Sauce
6 cloves Garlic, minced
2 tablespoon Lime juice
3 tablespoon Fish sauce
2 tablespoon Chinese cooking wine
3 tablespoon Brown sugar
2 tablespoon Honey
½ tablespoon Black pepper
4 each Chicken breasts
½ tablespoon Olive oil
Preparation
Place all the ingredients except the chicken in a large Ziplock bag or lidded bowl; close and shake to combine. Add the chicken to the marinade and allow the marinade to spread all over the chicken. Seal or cover and place in the fridge; marinate for a minimum of 3 hours, preferably overnight.
When ready, remove the chicken and discard the marinade (or reserve to heat through and serve drizzled on top of grilled chicken). Heat the oil in a non-stick pan over a medium-high heat. Cook the chicken until golden brown - about 3 minutes each side. Rest for a few minutes before serving.
In addition to the short shopping list, you’ll only need 30 minutes to get this tasty beauty on the table.
10 oz. ravioli, pick your favorite
2 tablespoons olive oil
1/4 cup sun-dried tomatoes, chopped
10 oz. mushrooms, pick your favorite, chopped
½ teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
5 oz. fresh spinach
4 cloves garlic, minced
salt and pepper, to taste
Cook the ravioli according to package instructions. Drain and set aside.
Heat the oil in a large skillet over medium heat. Add the tomatoes and mushrooms and sauté for 2 minutes. Add the Mad Dog 357 Reaper Sriracha Hot Sauce along with the remaining ingredients. Continue cooking until the spinach wilts. Reduce the heat to loan and add the ravioli to pan. Stir to combine and heat, then serve.
You know what Saturday mornings are like; you want a wildly filling breakfast, but standing in front of the stove for an hour with your hangover isn’t going to happen.
Cue this sizzling breakfast scramble, loaded with all the scoville you can manage. It’s fast. And, yes, the Reaper Sriracha Hot Sauce makes it a little furious too.
Cook up the sausages the night before (you always want a little late night snack, don’t you?) to make it even faster and easier.
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, cut into chunks
½-1 teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
5 spicy sausages, cooked, each cut into 3 pieces (pick your favorite)
5 eggs, beaten
½ cup pepper jack cheese, shredded
salt and pepper, to taste
oven preheated to high on the broiler setting
Heat the oil in a large, oven-proof skillet over medium-high heat. Add the onions and peppers. Cook, stirring regularly, until just softened, about 5 minutes. Add the Mad Dog 357 Reaper Sriracha Hot Sauce and toss to coat. Cook for an additional 30 seconds. Add the sausages to the skillet. Stir and divide the meat and veggies evenly, then pour over the beaten eggs. Sprinkle over the cheese, and season to taste with salt and pepper.
Continue to cook on the stove top for 2-3 minutes, until the eggs have set at the bottom. Then, transfer the skillet to the oven and cook for another 4-5 minutes, until the eggs have set completely. Serve with more Mad Dog 357 Reaper Sriracha Hot Sauce on the side.
It’s the best of everything – sausage and cheese, eggs and mushrooms, and plenty of stinging Reaper Sriracha hot sauce.
It’s Saturday morning food. It’s hangover food. It’s breakfast-for-dinner food. Basically, it’s everything wrapped up into one delicious dish. And you’re going to want it every day.
Serves: 4
3 tablespoons butter
1 pound mushrooms, chop into pieces, if large
1 teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
½ bag frozen French fries, cooked according to package instructions
1 pound Italian sausages, cooked according to package directions and cut into chunks
4 ounces cheddar cheese, shredded
4 eggs
salt and pepper, to taste
preheated oven broiler
Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and the Mad Dog 357 Reaper Sriracha Hot Sauce. Toss to coat the shrooms and cook, stirring occasionally, until the mushrooms start to soften. Turn off the stove.
In a large casserole dish or 4 smaller ones, toss the cooked mushrooms, French fries, and Italian sausage chunks with the cheddar cheese. Place in the oven and broil until the cheese is just melted.
Meanwhile, heat the remaining butter in the skillet, crack open the eggs, and cook to your liking. When both the eggs and the Mad Dog mashup are ready, slide the eggs on top of the mashup, season to taste with salt and pepper. Serve with more Mad Dog 357 Reaper Sriracha Hot Sauce on the side.
Don’t need an excuse to light the grill? This steak marinade, created for BBQ cooking is sure to tempt you. In fact, you may become addicted to it after one bite of your delicious steak.
Ready to make it even better? Try your steaks with some grilled (or stir-fried) veggies and this Unforgettable Sriracha Sauce.
4 Steaks – your favorite cut, just remember the thicker they are, the longer they’ll need to cook
For the marinade
1 teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
1/3 cup soy sauce
1/2 cup olive oil
juice from a freshly squeezed Lemon
1/4 cup Worcestershire sauce
1 clove garlic
a small handful of fresh parsley leaves
1 teaspoon Black pepper
For the Unforgettable Sriracha Sauce
3 tablespoons Mad Dog 357 Reaper Sriracha Hot Sauce
1 cup of Mayonnaise
1 tablespoon Mirin or sweet rice wine
1½ tablespoons Worcestershire sauce
2 tablespoons Soy sauce
juice from half of a freshly squeezed Lemon
Salt, to taste
Preparation
Mix the marinade several hours before you plan to BBQ your steaks. Just blitz all the ingredients together in a blender or food processor. Place in a pan or bowl with your steaks (aim for something small so your meat is covered with the marinade), cover, and place in the fridge for up to eight hours before cooking. When it is time to grill your steak, cook according to the cut and baste steaks with marinade every time you turn them.
To make the sauce, mix all the ingredients together in a bowl and cover. Set aside for at least 30 minutes before serving.
Deliciously hot baked chicken wings anyone? No one can resist these Mad Dog wings. They’re fighting hot with plenty of garlic and a touch of sweetness. Dripping with butter and Scoville, you’ll have a difficult time stopping yourself from grabbing another and another after that.
Don’t worry, these wings aren’t fried, so you don’t need to worry about standing over hot oil for the most decadent wings you’ll get.
for the wings
2 pounds of chicken wings
1-2 teaspoons Mad Dog 357 Reaper Sriracha Hot Sauce
1 teaspoon each: onion powder, garlic powder, brown sugar
1 tablespoon each: baking powder, vegetable oil
for the sauce
½ cup butter
6 cloves garlic, minced
2-3 teaspoons Mad Dog 357 Reaper Sriracha Hot Sauce
3 tablespoons honey
1 teaspoon each: Worcestershire sauce, black pepper
We started with a few favorite pizza toppings and went to town with heat through our Mad Dog 357 Reaper Sriracha. You’ll be screaming hell yeah just as soon as you stop shoveling spoonful's into your mouth. Okay, shoveling is a bit of an overstatement; the heat spreads through this salad swiftly… you’ll gingerly open your mouth for every bite.
12 ounces spiral pasta, cooked, drained and cooled
4 ounces pepperoni, sliced
6 ounces black olives, drained
8 ounces mozzarella cheese, shredded
2 green onions, sliced
2 tomatoes, diced
1 teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
1 cup Italian dressing
Simply gather together your Mad Dog 357 Reaper Sriracha Hot Sauce and all other ingredients. Mix together in a bowl and serve.
]]>Every single bite is sure to be devoured. The recipe theoretically serves 6 people, so we recommend doubling it straight away if you’re feeding a crowd because it will be the one thing everyone will keep coming back for.
It’s super easy to throw together (especially if you grab yourself a rotisserie chicken rather than cooking one at home) and you can easily do it anywhere – as long as you transport the Reaper Sriracha chicken and mango, the guacamole, and the tortilla chips separately. Just remember to bring a spoon for assembling these mini tostadas.
Now, we know these aren’t as fiery as many Mad Dog lovers would like, so if you’re feeling like you need a drop of something extra, we seriously recommend adding a drop of your favorite super hot sauce.
For the Reaper Sriracha chicken and mango
2-3 tablespoons Mad Dog 357 Reaper Sriracha Hot Sauce
2 cups Chicken, cooked and shredded
1 medium Mango, sliced
1/4 each Red onion, minced
1 tablespoon fresh cilantro, chopped
1 each Lime, juiced
2 tablespoons Olive oil
Salt, to taste
For the guacamole
1 tablespoon Mad Dog 357 Reaper Sriracha Hot Sauce
2 ripe Avocados, peeled and pitted
1 each Lime, juiced
Salt, to taste
Large tortilla chips, for serving
In a mixing bowl, combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the remaining ingredients for the Reaper Sriracha chicken and mango, and mango mixture. Set aside to allow the flavors to blend. In another bowl, mix the Mad Dog 357 Reaper Sriracha Hot Sauce with the other ingredients for the guac, be sure to season to taste. To assemble the mini tostadas, drop spoonful's of the Reaper Sriracha chicken and mango, topped with some guacamole on tortilla chips.
And we love the sriracha and chocolate chips as they’re combined here. It’s an unbelievable combination that you just don’t want to miss. This will make about 18 to 24 cookies, but it all depends on the size of the cookies as you lay them on the tray.
Ingredients
¾ cups Butter
¾ cups Brown sugar
½ cup Sugar
2 large Eggs
1 teaspoon Vanilla
1 tablespoon Mad Dog 357 Reaper Sriracha Hot Sauce
2 cups all-purpose flour
2 teaspoons Cinnamon
¼ teaspoon Cayenne pepper
¾ teaspoon Baking powder
¼ teaspoon Kosher salt
12 ounces Bittersweet chocolate chips
Preparation
Preheat your oven to 325ºF. Line baking sheets with baking paper. In a large bowl, cream together the butter and sugars until they are light and fluffy. Beat in the eggs one at a time, followed by the vanilla and the Mad Dog 357 Reaper Sriracha Hot Sauce.
In a different bowl, whisk together all the dry ingredients. Slowly add the dry ingredients to the butter mixture and mix until the flour disappears. (Though you should try not to over mix.) Fold in the chocolate chips.
Portion out heaping tablespoons of dough onto the baking sheets, giving each of the cookies plenty of room. Bake the cookies for 12 to 15 minutes, until lightly browned around the edges. Allow cooling for 5 to 10 minutes before eating.
]]>In fact, we’re big fans of infusing our super hot sauce flavors in the easiest possible ways. That’s exactly why we’ve spiced up this super simple mid-week dinner with our Reaper Sriracha sauce. It’s a matter of mixing it all together and dropping it in the oven while you pour yourself a glass of wine after a hard day at the office. And, once you get a taste of this dish (and realize just how easy it can be), you’ll want it week after week.
On the side? Well, we suggest a salad with some ranch dressing. But, you can always get away with rice or even pasta. Just remember that the onions are going to soak up the Scoville, so if you want to chicken super spicy, you’ll want to add a dash of extra Sriracha to your chicken skin just before switching to the grill function.
6 each Chicken thighs, (with bones and skin)
1 large onion, sliced
2 cloves Garlic, minced
a small handful of fresh parsley, chopped
juice of 1-2 limes
¼ cup Olive oil
1 tablespoon Mad Dog 357 Reaper Sriracha Sauce (+ a little more for serving)
salt & pepper, to taste
In a bowl, combine all of the ingredients and mix around to coat the chicken. (HINT: You really want to wear gloves to do this – you’re working with super hot sauce!) Cover and place the bowl in the fridge for as long as possible (all day while you’re at work is perfect, but just while getting everything else ready is good too.)
Preheat your oven to 400º F. When the oven is warm enough, transfer chicken to a snuggly fitting pan or oven-proof skillet. Pour the marinade on top. Bake for 30 minutes. Then, switch to the grill or broiler feature to get a bit of crisp on the tops of your chicken.
]]>Believe it or not, National Picnic Day is April 23rd. Some years, it’s just so difficult to believe that it will be warm enough to sit outside and eat already.
But, you can absolutely make the most of it when you add some fire to the mix. Not literally, of course; a little Mad Dog is all you need to warm your bones and enjoy the flavor of any dish put in front of you.
]]>But, you can absolutely make the most of it when you add some fire to the mix. Not literally, of course; a little Mad Dog is all you need to warm your bones and enjoy the flavor of any dish put in front of you.
It certainly transforms this potato salad into the crowning glory of any picnic – or BBQ for that matter. It serves six people comfortably, but there’s every reason to believe that you should make more; it’s totally addictive. Give it a try; you’ll see just what we mean.
3 pounds Red potatoes, peeled, cut into ¾" cubes
Water, for boiling
4 slices Bacon
2½ tablespoons White wine vinegar
¼ teaspoon Salt
2 tablespoons Mad Dog 357 Reaper Sriracha Sauce
¾ cup Mayonnaise
¼ cup Sour cream
¼ cup Green onion, chopped
sprinkling Chili powder
Place the cut potatoes in a large pot. Add enough water to cover, plus an extra inch. Turn the burner to high heat until the water begins to boil, then reduce to medium or medium-high (just enough to keep it simmering, but not so high that the water boils over). Cook until the potatoes are tender, about 10 minutes.
When a fork slides through the potatoes easily, remove from the heat and drain in a colander. Meanwhile, fry the bacon in a skillet over medium-high heat until crispy and golden. Remove from the heat, drain on a paper towel, and crumble or chop when cool enough to touch. After draining the potatoes, place in a large mixing bowl and add the salt and vinegar. Toss to combine.
While potatoes and bacon are cooling, combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the mayo and sour cream in a small bowl. Then, fold into the potatoes. Scoop into a serving or picnic-safe bowl and top with the bacon, green onions, and sprinkle over some chili powder.
Serve warm, at room temperature, or cool - it's totally up to you.
]]>It adds just the right amount of heat without overpowering the other flavors.
Now, we know that one sandwich is never enough, which is why we’ve written this for 4 sandwiches. And, if you use chicken strips that have never been frozen, you can pop any extras in the freezer for ready-made sandwiches any month of the year.
Ingredients
1 teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
¼ cup Marinara sauce
8 slices Sourdough bread
Butter
20 each Chicken strips, precooked
24-32 slices Pepperoni
8 slices Mozzarella cheese
2 tablespoons Parmesan cheese, grated
Preparation
Preheat the Panini press. In a small mixing bowl, combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the marinara sauce and set aside.
Butter one side of each slice of bread and on the non-buttered side of half of the slices, layer the chicken strips, Mad Dog marinara sauce, pepperoni, and cheeses. Top with the remaining slices of bread, butter-side up.
Place sandwiches on the panini press and cook for 3-5 minutes, until the cheese is melty, and the bread is crisp.
]]>This is the way to make it happen. This recipe, which makes 12 taquitos, is super quick to prepare and freezes marvelously. That is, if you can handle storing some away, which we’re not sure is entirely possible. That’s because these are so temptingly good that you’ll throw them back without thinking twice.
]]>This is the way to make it happen. This recipe, which makes 12 taquitos, is super quick to prepare and freezes marvelously. That is, if you can handle storing some away, which we’re not sure is entirely possible. That’s because these are so temptingly good that you’ll throw them back without thinking twice.
Now, if you can handle the heat, we strongly suggest adding in more of the Mad Dog 357 Reaper Sriracha Hot Sauce. It makes all the difference, imparting both flavor and fire to an ordinary rotisserie chicken.
3+ tablespoons Mad Dog 357 Reaper Sriracha Hot Sauce
1 small Rotisserie chicken, shredded (bones and skin discarded)
Salt and pepper, to taste
12 small flour tortillas
1 can (15 oz) Refried beans
1 cup Cheddar cheese, shredded
Olive oil spray
Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the shredded rotisserie chicken. Mix well to ensure the chicken is well coated. Season to taste with salt and pepper then set aside.
Heat the tortillas in the microwave for 30 seconds to loosen them, then lay them out on your work surface to prepare them.
Spoon the refried beans down the center of each tortilla, spreading it into a line. Then, top with the Reaper Sriracha chicken and then sprinkle over the cheese, keeping each to the center as much as possible.
Roll tortillas tightly and place each, seam-side down, on the prepared baking sheet. Spray the tops lightly with olive oil spray and place in the preheated oven. Bake for 15-20 minutes, until the edges begin to crisp.
Serve hot or at room temperature – or pack into lunchboxes for an easy lunchtime treat.
]]>And that’s why you need to get your hands on this recipe. It’s truly a life saver – even though it’ll feel a little like you’re on fire. With just a few simple (and cheap) ingredients, you can serve four people in way less than half an hour. Plus it’s totally healthy.
]]>We get it.
And that’s why you need to get your hands on this recipe. It’s truly a lifesaver – even though it’ll feel a little like you’re on fire. With just a few simple (and cheap) ingredients, you can serve four people in way less than half an hour. Plus it’s totally healthy.
And, if you really want to go all out, why not skip the tuna and replace it with some tofu mixed with our Mad Dog 357 Reaper Sriracha Hot Sauce?
4 teaspoons Mad Dog 357 Reaper Sriracha Sauce
2 cans (5 oz.) tuna in water, drained
3 cups Rice, cooked
1 Cucumber, diced
1 Carrot, julienned
2 Avocados, sliced
1 cup Edamame, cooked and shelled
¼ bunch Cilantro, roughly chopped
Combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the drained tuna in a mixing bowl. Stir well to combine, then set aside.
Cook the rice, chop the veggies and cilantro and shell the edamame. Once you’ve prepared everything, it’s a simple matter of assembling these bowls.
Divide the rice between four bowls, top with Mad Dog Reaper Sriracha tuna, cucumber, carrots, avocado, and edamame. Sprinkle over the cilantro and then drizzle with a little more Mad Dog 357 Reaper Sriracha and serve.
]]>And, don’t make the mistake of thinking you’ll only want this for breakfast. (Though it’s a definite must for breakfast-in-bed mornings.)
]]>And, don’t make the mistake of thinking you’ll only want this for breakfast. (Though it’s a definite must for breakfast-in-bed mornings.)
Prepare yourself for near-constant cravings. That’s why you’ll make the full recipe for two burritos instead of trying to halve it. Only a few hours will pass before you’re desperate for the second one. (Don’t panic; they reheat in the microwave with little effort on your part.)
Basically, it’s the perfect breakfast made even better with a reaper burn that’ll kick you into high gear and keep you going.
Makes: 2
several drops of Mad Dog 357 Reaper Sriracha Hot sauce
4 slices Bacon
3 Eggs, beaten
2 each: Hash browns, large Flour tortillas
½ cup shredded Mozzarella
3 tablespoons each: Marinara sauce, Pesto
Salt and pepper, to taste
Preparation
Cook the hash browns according to package instructions. Cook the bacon in a skillet over medium-high heat until the fat begins to crisp. Remove from the pan and set aside. Reduce the heat to medium and add the eggs. Cook, stirring regularly until they’re scrambled and set to your liking. Season with salt and pepper, to taste.
To assemble your burritos, lay out the tortillas and spread each with the marinara and pesto sauces, then top with the cooked hash browns, bacon, and scrambled eggs. Add a few drops of Mad Dog 357 Reaper Sriracha Hot Sauce and sprinkle over the cheese.
Roll tortillas into burritos and devour. Or, for an extra touch, quickly pan-fry over medium heat to lightly crisp the tortillas and melt the cheese.
]]>This recipe is way better than any takeout version you can pick up on your way home. It’s hotter. It’s cheaper. And, you can whip it up way faster than you think.
And, before you think it can’t get any better, it does. We call it Mad Dog 357 Reaper Sriracha Hot Sauce, but you can call it the sauce of dreams if you like. (That’s secretly what we call it.)
]]>It’s hotter. It’s cheaper. And, you can whip it up way faster than you think.
And, before you think it can’t get any better, it does. We call it Mad Dog 357 Reaper Sriracha Hot Sauce, but you can call it the sauce of dreams if you like. (That’s secretly what we call it.)
This recipe could serve 6, but we think you should plan on getting 4 servings out of it and hiding some of the leftovers to slurp when no one else is looking.
Ingredients
1 tablespoon Vegetable oil
1 tablespoon fresh ginger, grated
4 Green onions, thinly sliced, green and white ends set aside separately
2-3 teaspoons Mad Dog 357 Reaper Sriracha Hot Sauce
6 cups Vegetable stock
1 tablespoon Soy sauce
2 tablespoons Rice vinegar
1 pound firm tofu, drained, cut into small cubes
¼ Red cabbage, thinly sliced
3 Carrots, peeled and julienned
½ pound Button mushrooms, thinly sliced
Preparation
Heat the oil in a large pot over medium heat. Add the grated ginger and the white ends of the green onions and cook for 1-2 minutes, until soft.
Add the Mad Dog 357 Reaper Sriracha Hot Sauce to the pot along with the chicken stock, soy sauce, and rice vinegar. Heat until the broth becomes very hot.
Add the tofu, cabbage, carrots, and mushrooms and cook until just softened.
To serve, divide between bowls with a sprinkling of the remaining green onions and perhaps another dash of the Mad Dog 357 Reaper Sriracha Hot Sauce.
]]>Of course, it’s the Mad Dog 357 Reaper Sriracha Hot Sauce that makes all the difference… whatever you do, don’t skimp here. In fact, feel free to add more if you can handle the heat.
]]>That makes them perfect for Cinco de Mayo or simply because you can’t get enough Tex-Mex in your life.
Of course, it’s the Mad Dog 357 Reaper Sriracha Hot Sauce that makes all the difference… whatever you do, don’t skimp here. In fact, feel free to add more if you can handle the heat.
Makes: 8 enchiladas
1 pound Ground beef
1-2 teaspoons Mad Dog 357 Reaper Sriracha Hot Sauce
1 cup of Salsa
8 large flour tortillas, warmed
2 cups Monterrey Jack cheese, shredded
1 can Enchilada sauce
Oven preheated to 350°F
9×13” baking dish, coated with non-stick cooking spray
Brown the ground beef in a skillet over medium-high heat. Stir in the Mad Dog 357 Reaper Sriracha Hot Sauce and the salsa and heat through. Divide the beef mixture between the tortillas, top with half the cheese. Roll into enchiladas.
Pour half the enchilada sauce in the bottom of the baking dish. Place the rolled enchiladas on top, then spoon over the remaining enchilada sauce and sprinkle over the rest of the cheese. Cover the dish with foil and bake for 30-35 minutes.
]]>You’ve got it. Hell, this chicken is in a league of its own. You just couldn’t ask for more in a basic roast recipe. Fire. Flavor. Fast.
Serves: 2-4
1 small whole chicken (giblets removed)
1 onion, peeled, with the ends cut off
1 tsp Mad Dog 357 Reaper Sriracha Hot Sauce
1/3 cup BBQ sauce
salt and pepper, to taste
oven preheated to 350°F
baking sheet lined with foil or parchment paper
Stuff the onion in the open cavity of the chicken and place it on your baking sheet. Combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the BBQ sauce and slather all over the chicken. (Wear gloves or you’ll be sorry.) Season with salt and pepper.
Place the baking sheet in the preheated oven and cook for 60-90 minutes (depending on the size of the bird), basting occasionally with the remaining Reaper BBQ sauce.
When cooked through (it’s no longer pink on the inside), slice and serve hot with a side of potatoes and some greens.
]]>It’s filled with flavor like you wouldn’t believe – and that’s before we packed it full of Mad Dog 357 Reaper Sriracha Hot Sauce – which we have to admit, is the kicker you’ve always wanted.
And, of course, we put in more bacon than most people can imagine in macaroni and cheese. All in, it’s the sort of thing you can’t get out of your mind. You’ll keep eating until it’s gone and then you’ll start preparing the next batch. Sure, it’s rich, but that’s just what makes it so addictive.
Ingredients
8 ounces bacon, diced
2 tablespoons Butter
1 small Onion, diced
2 cloves Garlic, minced
¼ cup All-purpose flour
1 can (13.5 oz.) Coconut milk
1 can (12 oz.) Evaporated milk
2 teaspoons Mad Dog 357 Reaper Sriracha Hot Sauce
1 tablespoon Mustard
½ teaspoon Salt
8 ounces extra-sharp cheddar cheese, shredded
8 ounces Macaroni, cooked according to package directions
½ cup Breadcrumbs
Preparation
Preheat your oven to 350°F. Spray a casserole dish with cooking spray and set aside.
Cook the bacon until crisp in a pot or high-sided skillet over medium-high heat. Transfer the bacon to a paper towel-lined plate to drain, but reserve the grease in the skillet.
Add the butter and allow it to melt, then add the onions and cook until soft. Add the garlic to the skillet and cook for about 30 seconds, until fragrant.
Sprinkle in the flour, stir to combine, and cook for 2 minutes. Then pout in the coconut milk and evaporated milk. Add in the Mad Dog 357 Reaper Sriracha Hot Sauce, mustard, and salt; cook until mixture thickens slightly.
Remove the skillet from the heat, and stir in the cheese until completely melted.
Add the macaroni to the sauce, and stir to coat. Spoon the mixture into the prepared casserole dish.
Mix the cooked bacon pieces and breadcrumbs in a small bowl and sprinkle over top of macaroni.
Bake for 20-25 minutes, until golden brown and bubbly.
]]>One of the most crave-worthy has to be garlic crab fries – and we’ve made it almost sinfully easy to make at home, so you don’t have to feel so bad about missing out.
]]>We’ve made it almost sinfully easy to make at home, so you don’t have to feel so bad about missing out. Even better, we’ve added in the heat you know these babies have been missing with our Mad Dog 357 Reaper Sriracha Hot Sauce.
Ingredients
1 packet Crinkle cut fries
1-2 teaspoons Olive oil
Salt, to taste
4 rashers bacon, cooked and cut or crumbled
For the Crab
½ pound Crab (in shells)
Water, as needed
For the Mad Dog Garlic Butter
¼ teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
2 tablespoons Olive oil
2 tablespoons Butter
1 clove Garlic, minced
For the Mad Dog Garlic Sauce
¼ teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
4 tablespoons Mayonnaise
4 tablespoons Sour cream
1 clove Garlic, minced
Salt and freshly cracked black pepper, to taste
Preparation
Preheat your oven to 450ºF. Line a baking sheet with parchment paper or foil and set aside.
Cut a small hole in the packet of fries and pour in 1-2 teaspoons of olive oil. Squeeze the open corner of the packet closed and shake to spread the oil. Cut the opening wide and toss to spread the oil evenly. Pour the fries onto the prepared baking sheet and bake in the preheated oven according to package instructions.
Meanwhile, fry the bacon in a skillet over medium-high heat until crispy. Remove from the pan and drain on paper towels. Cut or crumble and set aside.
Bring a pot of water to boil and place a steaming rack on top. Add the crab to the rack and steam for 15 minutes. Remove from the heat, crack open the shells, and scoop the meat out.
TIP: Use de-shelled crab meat to save time, but give it good steam, even if it's already out of its shell.
Combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the remaining ingredients for the garlic butter in a small, microwave-safe bowl. Place in the microwave and cook for about 30 seconds, until melted. Stir to combine and set aside until the fries are ready.
To make the Mad Dog Garlic Sauce, combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the remaining ingredients in a bowl and stir well. Set aside.
When the fries are ready, place them in a bowl and pour over the Mad Dog Garlic butter. Toss well, then transfer to a serving dish. Sprinkle with a little extra salt, if desired. Top with crab meat and then Mad Dog Garlic Sauce. Add the bacon bits and you’re ready to go!
Serve hot with beers and plenty of napkins.
]]>They’ve got the heat of a Mad Dog and the tender juiciness of pork cooked in beer. Wow!
On top of that, there’s the tanginess of whatever BBQ sauce you love most.
Now, it does require a little bit of time to get these out of the oven, but it’s worth the wait. You probably won’t get them to the table, the gorgeous aroma that fills the kitchen as they cook will tempt you to cut off just one… no two… no…
Alright, this recipe will serve as many as eight people, which means you can serve it at a feast to celebrate National Beer Day. Oh, why wait, you’ll want to make these this weekend.
5-6 pounds Pork ribs
2 medium Onions, sliced
1 can (12 oz.) Beer
2-3 teaspoons Mad Dog 357 Reaper Sriracha Hot Sauce
2 cups BBQ sauce
Preheat your oven to 375ºF.
Brown the ribs in a large skillet over medium-high heat. (If you aren’t using a non-stick skillet, be sure to spray it with a light coating of cooking oil.) You may need to do this in batches and it should take about 3 minutes per side.
Place the ribs on a large oven-proof pan (not a baking sheet, you’ll need deeper edges). Scatter the onions around the ribs and then pour the beer into the pan. Cover with foil and cook in the oven until the pork is tender – about 2 hours, but give it a check after 90 minutes.
Meanwhile, combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the BBQ sauce in a bowl and set aside.
Pour out most of the beer and spread the Mad Dog Reaper Sriracha BBQ sauce over the ribs. Return the pan to the oven, uncovered, and cook for another hour until the sauce is thick and the ribs are cooked through.
]]>We’re not exactly sure why that is, but we think it’s the heat of the reaper peppers mixed with the salty soy sauce and the sweetness of the sugar.
Whatever it is, these noodles would also be fine on their own (you know, for vegetarians), but we strongly suggest pairing them with a steak and wine sauce. Somehow, doing so, makes these appropriate for a date night dinner at home.
If you don’t have any Mad Dog Dried Reaper Peppers to hand, substitute plenty of normal dried red chili flakes… and then order yourself some more reaper peppers. It’s seriously worth it. (Of course, if your date can’t handle the heat, we suggest cutting down here rather than on the Mad Dog 357 Reaper Sriracha Hot Sauce – that’s totally necessary.)
Now, what on earth are you waiting for?
Ingredients
4 ounces Lo-mein noodles
½ teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
1 tablespoon Brown sugar
1 tablespoon Soy sauce
1 tablespoon Mayonnaise
2 tablespoons Butter
a corner of Mad Dog Dried Reaper Pepper, cut into small flakes
1 large egg, lightly whisked
1 handful fresh cilantro
1 stalk Green onion, sliced
Preparation
Cook the noodles in boiling water according to package instructions. Drain and set aside.
Meanwhile, stir together the Mad Dog 357 Reaper Sriracha Hot Sauce with the sugar, soy sauce, and mayonnaise. Set aside.
Heat the butter in a large skillet over medium-low heat and add the Mad Dog Reaper Pepper Flakes. Add the egg to the skillet, stirring gently until cooked through, then remove from the heat.
When the noodles are ready, place them in the egg skillet along with the sauce. Heat on low to release any extra moisture, then stir to coat everything evenly. Sprinkle over the cilantro and green onions and serve.
]]>They’re fiery (compliments of our Reaper Sriracha Sauce) and covered in cheese and bacon. If you really wanted to take these to the next level, you could add a couple of dollops of sour cream – though you’ll want to stir in a few drops of extra Reaper Sriracha Sauce if you do that.
By the time you add the green onions, you’re going to be salivating.
The key (besides the Reaper Sriracha Sauce, of course) is the bacon grease used to coat and cook the potatoes. That makes it impossible to transform this into anything suitable for vegetarians, so we suggest letting them bring their own potatoes to Christmas lunch and seeing which batch disappears first. (You already know the answer.) And that means you’d be wise to go ahead and double this recipe right now.
½ pound Bacon
3 large Russet potatoes, peeled, cut into ½” cubes
1 teaspoon Mad Dog 357 Reaper Sriracha Sauce
1 teaspoon salt
¾ teaspoon Black pepper
1½ cups Cheddar cheese, shredded
3 each Green onions, thinly sliced
Preheat your oven to 400ºF and line a baking sheet with foil (shiny side up).
Place the bacon on the baking sheet and cook in the oven until the bacon is done to your liking. Remove from the oven, chop the bacon on a separate plate, and set aside to keep warm.
Place the potatoes on the bacon grease and add the Mad Dog 357 Reaper Sriracha Sauce, toss to coat the potatoes in the grease and sauce. Spread into a single layer and sprinkle with the salt and pepper. Place in the oven and bake for about an hour, stirring the potatoes every 15 to 20 minutes.
Sprinkle over the shredded cheese and chopped bacon and return to the oven to bake for a couple of minutes until the cheese is melted. Remove from the oven and transfer to a serving dish (or just serve on the tray) and sprinkle over the green onions.