And yeah, they’re the kind of thing you can serve up damn near anywhere. Anyone? Well not with our Silver Edition Hot Sauce; this isn’t for wimps… and not for kids. But that just means more for you.
Serves: 8
You’ll need:
several drops Mad Dog 357 Silver Edition Hot Sauce
½ cup BBQ sauce
1 pound Puff pastry sheets, thawed
1½ cups each: shredded mozzarella cheese, shredded cooked chicken
3 slices bacon, cooked and chopped
¼ red onion, diced
Round, oiled baking pan or skillet
oven preheated to 400°F
Preparation
Combine the Mad Dog 357 Silver Edition Hot Sauce with the BBQ sauce and set aside.
Roll out the puff pastry sheets (feel free to dust your work surface with flour first). Spread the Mad Dog Silver BBQ sauce over the pastry, leaving a small border (½”) all the way around. Sprinkle about a cup of the cheese, along with the chicken, bacon and onion evenly across the sheets.
Roll the pastry into cylinders, beginning at the long edge, tightening as you go and pinching the seams together at the end. Cut into 8 slices and place in the pan. Cook for 25-30 minutes, then sprinkle on the remaining cheese (and perhaps a little more Mad Dog) and cook until the cheese is melted (about 5 minutes). Serve hot.
(Wouldn’t you?) But sometimes you need to go the extra mile. If you’ve got the crew coming around to watch some football (or, insert your favorite sport here), you’ll need to do a little more than place a bottle of our Silver Collector’s Edition on the table.
Ingredients
½ teaspoon Mad Dog 357 Silver Collector’s Edition Hot Sauce
2 cups Sour cream
½ cup Mayonnaise
1 teaspoon Onion powder
1 teaspoon Garlic salt
2 romaine lettuce hearts, finely chopped
2 Roma tomatoes, chopped
1 cups Bacon, cooked and chopped
2 Green onions, sliced
Preparation
In a small bowl, combine the Mad Dog 357 Silver Collector’s Edition Hot Sauce with the sour cream, mayo, and spices. Mix well and then spread onto a serving platter. Top with the chopped lettuce, tomatoes, bacon, and green onions. Serve it up with crackers, chips, or veggies.
This is the style we love – plenty of meat to accompany the beans and, more importantly, a healthy dose of Mad Dog 357 Silver Edition Hot Sauce to take it to the heights this dish can achieve.
Now, we know that summers plays host to this recipe because it’s just so perfect for BBQs and picnics, but we suggest you save some of the 10 servings to eat with breakfast – the way the English do.
Ingredients
4 slices bacon, diced
1 small Onion, diced
2 cloves Garlic, minced
2 each Bratwurst sausages, roughly chopped (or your favorite sausages for another flavor)
2 cans (16 oz.) Navy beans, partially drained
¼ teaspoons Mad Dog 357 Silver Edition Hot Sauce, more if desired
1 tablespoon Worcestershire sauce
>¼ cup Molasses
¼ cup Brown sugar
¼ cup Ketchup
1 teaspoon Mustard
Preparation
Preheat your oven to 350º F.
Add the bacon and onion to a Dutch oven or another stove and oven-safe pot. Cook over medium-high heat until the bacon begins to crisp. Add the garlic and sausages and cover with the melted bacon fat. Pour in the navy beans. Cook for 10-15 minutes until the beans begin to soften.
Stir in the Mad Dog 357 Silver Edition Hot Sauce, along with the Worcestershire sauce, molasses, sugar, ketchup, and mustard. Stir to combine. Place in oven and bake 45-50 minutes. Serve hot with more Mad Dog on the table.
]]>
These feta-stuffed bifteki burgers are made for Greek tapas platters, not for stuffing into buns. But, however you decide to eat these Silver Hot Sauce laced patties, you’ll love how they melt in your mouth… as they melt your mouth. It’s the creamy cheese mixed with plenty of heat.
Careful, you may just find yourself piling plates with salsa, hummus, tapenade, pitas and plenty of these Mad Dog Silver Heat Greek Bifteki burgers every weekend. How could you not?
1½ pounds ground beef
¼-½ teaspoon Mad Dog 357 Silver Edition Hot Sauce
1 tablespoon plain yogurt
2 teaspoons fresh thyme leaves
salt, to taste
4 ounces feta cheese
olive oil, for brushing
preheated grill
Combine the beef with the Mad Dog 357 Silver Edition Hot Sauce, yogurt, thyme, and salt in a mixing bowl. Divide mixture into 8 patties.
Set 4 patties on your work surface, top each with the feta cheese, evenly divided. Top these patties with the remaining patties and press the edges together to seal them firmly.
Brush each patty lightly with oil and place on (or under) the hot grill. Cook for 15-20 minutes, turning once, until the beef is cooked and the cheese has melted.
It’s near the top of the foodie list for most people. If you’re one of them, you’ll flip for how easy this recipe is. Better yet, we’ve melted the heat of our Mad Dog 357 Silver Edition Hot Sauce right into the middle of all this melty cheesy goodness.
1-2 drops Mad Dog 357 Silver Edition Hot Sauce
1 egg
2 tbsp. water
½ cup all-purpose flour
¾ cup panko bread crumbs
2 cup oil, for deep frying
8 oz. mozzarella cheese sticks
Heat the oil in a wok or a large heavy-bottomed saucepan over medium-high heat.
Meanwhile, combine the Mad Dog 357 Silver Edition Hot Sauce with the egg and water in a small bowl. Beat well and set aside. Sift the flour into a second bowl. Add the panko bread crumbs to a third.
Working with one mozzarella stick at a time, coat it with flour, then dip it into the Mad Dog egg mixture. Coat with the panko breadcrumbs and gently ease it into the hot oil. Fry for about 30 seconds, then remove from the pan, allowing excess oil to drain off before serving.
Is there anything better than a grilled cheese sandwich stuffed with bacon, chicken, and the intense heat of your favorite Mad Dog super hot sauce?
The answer, clearly, is no - there isn’t anything better. Well, at least not when it comes to food. And, we’ve loaded this grilled cheese sandwich with everything you could want, then fried it in butter and bacon drippings.
You’ll need:
¼-½ teaspoon Mad Dog 357 Silver Edition Hot Sauce
4 tablespoons Ranch dressing
4 tablespoons mayonnaise
8 thick slices sourdough bread
2 tablespoons butter
8 slices bacon
4 chicken breasts, flattened with a rolling pin
8 small lettuce leaves
1 red onion, sliced
8 slices cheddar cheese
4 tablespoons Parmesan cheese
Combine the Mad Dog 357 Silver Edition Hot Sauce with the Ranch dressing in a small bowl and set aside. Spread the mayonnaise on one side of each slice of bread and set aside.
Heat the butter in a large skillet over medium heat. Add the bacon and fry until crisp, about 6 minutes. Remove from the pan (but leave the drippings). Add the chicken breasts and cook, pressing down to ensure even cooking, for about 6 minutes per side. Remove the chicken from the pan.
Place half the bread slices, mayo-side down in the skillet, top with the bacon, chicken, lettuce, onion, cheeses, and the Mad Dog Ranch dressing mix, in your preferred order. Top with the remaining bread slices, mayo-side up. Cook for 3-4 minutes, then flip sandwiches and cover the skillet with a lid for another 3-4 minutes (to melt those cheeses). Serve with more Mad Dog 357 Silver Edition Hot Sauce on the side.
Not only is it wonderfully filling and economical, but it’s also got a bite from heaven (or hell, depending on how you want to look at it). That, of course, is thanks to our Mad Dog 357 Silver Collector’s Edition Hot Sauce.
]]>Not only is it wonderfully filling and economical, but it’s also got a bite from heaven (or hell, depending on how you want to look at it). That, of course, is thanks to our Mad Dog 357 Silver Collector’s Edition Hot Sauce.
And, let’s be honest, chucking it all into a pressure cooker makes it so much easier to enjoy. Even without soaking, you’ll get soft beans that soak up all the flavors of the veggies and all the heat of the hot sauce.
1 tablespoon Olive oil
½ pound Andouille sausage, sliced
a few drops Mad Dog 357 Silver Collector’s Edition Hot Sauce
1 Onion, diced
1 Green bell pepper, diced
3 stalks Celery, diced
4 cloves Garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 teaspoon Cayenne
Salt and black pepper, to taste
1 pound Kidney beans, dry and uncooked, rinsed
4 cups Chicken stock
6 cups cooked rice
3 stalks Green onion, sliced
Preparation
Add the oil and sausage slices to your pressure cooker and set to the fry or sauté function. Add a few drops of the Mad Dog 357 Silver Collector’s Edition Hot Sauce and stir to distribute it (you may want to go easy at first; you can always add more at the table).
Add the veggies to the pot and sauté everything for 6-7 minutes, until the meat is browned and the veggies have softened slightly.
Add the spices along with the beans and chicken stock, stir to combine.
Turn off the fry function and secure the lid on your pressure cooker. Cook on high pressure for 1 hour. Release the pressure and carefully open the cooker. Check to make sure the beans are soft (if not, reset for an additional 15 minutes) then smash a few beans against the side of the pot to thicken the liquid.
Taste to ensure you’ve got the perfect balance of Mad Dog 357 Silver Collector’s Edition Hot Sauce – and for salt before serving over the cooked rice, with a sprinkling of the green onions
]]>Well, whatever the reason, we’ve got one of the most awesome recipes in the world to help you get through them.
We’ve combined the best of chili cheese dogs and fries into a casserole and added the serious sting of our Mad Dog 357 Silver Collector’s Edition Hot Sauce to the mix.
Fire and flavor, not to mention simplicity, we’ve wrapped it all into one.
]]>Well, whatever the reason, we’ve got one of the most awesome recipes in the world to help you get through them.
We’ve combined the best of chili cheese dogs and fries into a casserole and added the serious sting of our Mad Dog 357 Silver Collector’s Edition Hot Sauce to the mix.
Fire and flavor, not to mention simplicity, we’ve wrapped it all into one.
Serves: 8
several drops Mad Dog 357 Silver Collector’s Edition Hot Sauce
2 cans (15 oz) chili (with or without beans is totally your choice)
¼ cup ketchup
¼ cup BBQ sauce
8 hot dogs, cut into ½” pieces
¼ cup diced onion
2½ cups shredded cheddar cheese
1 bag (28 oz) frozen hash browns
Oven preheated to 350F
Greased 9×13″ casserole dish
Combine the Mad Dog 357 Silver Collector’s Edition Hot Sauce with the chili, ketchup, BBQ sauce, hot dogs, and onion in a mixing bowl. Mix well, then pour into the prepared casserole dish. Sprinkle on ½ the cheese, then top with the frozen hash browns and bake in the preheated oven for 30 minutes. When done, sprinkle over the remaining cheese (and perhaps a few extra drops of Mad Dog 357 Silver Collector’s Edition Hot Sauce) and bake for an additional 10 minutes, until the top layer of cheese is melty. Serve hot.
]]>But these Hawaiian bowls have been screaming the Mad Dog name for a long time, so we finally obliged with the best damn sauce to drown your poke bowls in fiery, flavorful heat. And then we even tried it with a fully vegetarian recipe to prove that Mad Dog makes everything better.
few drops Mad Dog 357 Silver Collector’s Edition Hot Sauce
½ cup of soy sauce
¼ cup of orange juice
2 tbsp. each: lemon juice, mirin (sweet rice wine)
Preparation
Simply mix the Dog 357 Silver Collector’s Edition Hot Sauce with the remainder of the sauce ingredients and stir well.
Serve with your favorite poke bowl combination. (We used sushi rice, ginger, edamame beans, carrots, toasted cashews, avocado and mango on ours.)
]]>
You’ll scream. You’ll shout. And then you’ll dive back in for more.
And, when you’ve got leftovers, you’ll repeat the entire experience again tomorrow. Can we get a hell yeah?
It’s got all things that are good, and it’s filled with the frightening fire of Mad Dog 357 Silver Edition Hot Sauce.
You’ll scream. You’ll shout. And then you’ll dive back in for more. And, when you’ve got leftovers, you’ll repeat the entire experience again tomorrow.
Serves: 8
1 pound ground beef
½ onion, diced
½ teaspoon each: garlic powder, salt, pepper
2 teaspoons Worcestershire sauce
½-1 teaspoon Mad Dog 357 Silver Edition Hot Sauce
¼ cup sour cream
1 can each: condensed cheddar cheese soup, condensed cream of mushroom soup, corn (drained), green beans (drained)
2 cups shredded cheddar cheese
1 package (32 oz) frozen tater tots
oven, preheated to 350°F
9”x13” baking dish, greased
Add the beef, onion, garlic powder, spices, and Worcestershire sauce to a large skillet. Cook over medium heat until the beef is browned. Remove from the heat and stir in the Mad Dog 357 Silver Edition Hot Sauce, sour cream, and canned ingredients, along with ½ the cheese.
Spread this mixture into the greased baking dish. Top with the tater tots. Place in the oven and bake for 45 minutes. Top with the remaining cheese and bake for an additional 5 minutes. Serve hot with your favorite Mad Dog hot sauce on the side.
]]>Just throw a bunch of meat and veggies into foil, top with some ultra-fiery Mad Dog hot sauce, wrap, and you’re done. Well, except for the cooking part. Even that’s easy; you just need to set these packs on a grid over a fire and wait for them to cook through.
This recipe makes enough for 4 people, and you may as well double the batch straight away; these freeze well, and they can even go into the oven for a quick and easy weeknight dinner when you’ve completely forgotten to plan something.
But, of course, the best time and place is on that camping trip you’ve been waiting for all summer. Just give it a try; you’ll see!
1½ pounds Ground beef
2 tablespoons taco seasoning
a few drops of Mad Dog 357 Silver Collector's Edition Hot Sauce
2-3 cups frozen mixed veggies
Salt and pepper, to taste
Tear 4 long pieces of heavy-duty foil from the roll and set aside. Heat your grill or light your fire and place a grid above it.
In a mixing bowl, combine the ground beef with the taco seasoning. Mix well, then form into 4 patties (round, oblong, whatever suits you best).
Place each patty onto its own piece of foil (shiny side up). Sprinkle a few drops of Mad Dog 357 Silver Collector's Edition Hot Sauce onto each patty. (How much depends totally on your tolerance!)
Divide the frozen veggies between the packs, then fold the sides of foil up and over each other to close.
Cook over the fire for 30-40 minutes, until the meat is fork-tender. Serve hot in the foil.
TIP: You can make these packs in advance and store them in the freezer until needed. It's best to let them thaw somewhat before placing on a hot fire. And, you should expect a slightly longer cooking time.
]]>This simple recipe which serves six is the way to get the party started.
We’d like to say it’s because of your grill. Or maybe because you’ve chosen simple, fresh vegetables to accompany the meat. But, we’d be lying. The beauty of this recipe is the absolute burn mixed into every bite through just a few drops of Mad Dog.
Yes, it’s the Mad Dog 357 Silver Edition Hot Sauce that makes this sausage sandwich everything it is. And, it’s a lot.
The only thing that could maybe make this better is a couple of slices of cheese – but we didn’t want anything that would take away from the sweet silver burn of the veggies.
Ingredients
2 tablespoons Olive oil
1 large Onion, thinly sliced
1 each Red bell pepper, thinly sliced
1 each Green bell pepper, thinly sliced
a few drops Mad Dog 357 Silver Edition Hot Sauce
Salt and pepper, to taste
6 each Italian sausages
6 each Hot dog buns
Preparation
Preheat your grill.
Use a grill-safe frying pan or a skillet on your stovetop to heat the olive oil over medium-low heat. Add the onions and peppers and cook for 15-20 minutes until the veggies are soft, but not burnt. Sprinkle over the Mad Dog 357 Silver Edition Hot Sauce and stir well to distribute the heat throughout the veggies. Add a little salt and pepper, if desired. Remove from the heat and set aside.
Place the Italian sausages on the grill and cook for 2-3 minutes per side, until cooked through.
To serve, layer the sausages and the Mad Dog onions and peppers on the hot dog buns and serve with a cold beer.
]]>Besides the oozy, silly delicious fontina, it has the bite of a Mad Dog mixed with the tang of leftover cranberry relish (or maybe you call it cranberry dressing… it all depends on where you live, doesn’t it).
We know this seems rather labor-intensive at first glance, but that’s only if you don’t have a panini press. If you happen to have one of those, you can whip up the full batch rather quickly and have them wrapped and ready to take into the office in no time at all.
That is, of course, if they’ll last until you get to the office. These are sort of perfect for wrapping in foil and chowing in your car as you move from one Christmas sale to the next. Why not? The melty cheese is terrific for as long as you can keep it warm (think insulated lunch bag and foil) – and the Mad Dog Silver Collector’s Edition adds just the zing you need to propel you through the traffic. Despite its heat, it’ll help you keep your cool while battling sales-crazy shoppers and super long lines.
We think it is.
Ingredients
¼-½ teaspoon Mad Dog 357 Silver Collector's Edition
½ cup Cranberry relish
8 slices Ciabatta
6 ounces Fontina cheese, thinly sliced
8 ounces leftover turkey, sliced
1 cup Arugula
Olive oil, for brushing
Preparation
In a small bowl combine the Mad Dog 357 Silver Collector's Edition and cranberry relish. Start with just a drop and work your way up to be on the safe side, tasting as you go. Set aside. For each sandwich, layout 1 slice of bread and divide half the cheese between them. Top the cheese with turkey slices, 2 tablespoons of the Mad Dog cranberry relish, the arugula leaves, and the remaining cheese. Top with the remaining bread slices. Repeat with the remaining ingredients. Brush the tops of the sandwiches with olive oil.
Heat a large (non-stick) skillet over medium heat. Place the sandwiches, oiled-side down, in the pan, then place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden, and cheese is beginning to melt. It should take about 5 minutes, but keep an eye on it. Remove the heavy pan or brick, brush the top with oil and flip the sandwich. Replace the heavy pan or brick and cook until the bottom crisp, cheese is melted, and sandwiches are heated through – as much as 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.
]]>And, there are so many delicious, tempting sandwiches out there; no one need ever be limited to PBJs or a couple of weak slices of ham on white bread. Sure, if that’s your thing, by all means, go for it.
But, if you’re in for juicy, dripping with flavor sandwiches, you’re in exactly the right place. No one with any sense will be able to turn away from these slow-cooked shredded beef sandwiches. No one.
Now, we know you need to wait several hours for these babies. But, just think about returning home from a long day at work to the smell of these sandwiches just waiting for a little shredding and a dollop of mayo. (Drooling yet? We are and we’ve already scarfed these down in the most undignified manner.)
The simplicity of this recipe somehow enhances the flavor; there’s basically zero effort outside of enjoying the taste. So, we suggest you buy the biggest roast you can find. As long as it’s not been frozen, you’re in luck – you can freeze portions for those days when you just can’t bear to cook, but need something delicious. Of course, it’s possible that this recipe which makes up to 16 sandwiches won’t last that long, these are totally gobble-worthy.
So, what are you waiting for? All you need to pick up is a roast and some rolls; you’ve probably got everything you need in your kitchen already.
1 teaspoon - 1 tablespoon Mad Dog 357 Silver Edition
1½ cups Ketchup
½ cup Brown sugar, packed
6 cloves Garlic, minced
5 tablespoons Apple cider vinegar
6 tablespoons Worcestershire sauce
1 tablespoon Paprika
½ cup Water
3-4 pound Beef pot roast, bone-in
10-16 each Sandwich rolls, split open
Mayo or other favorite sandwich toppings, to serve
Turn your slow cooker on high. Add the Mad Dog 357 Silver Edition with the remaining ingredients (except roast and rolls) and stir until well combined.
Place the meat in the slow cooker, spoon over some of the sauce and cook for 4-5 hours on high (or double on the low setting).
Remove beef and shred, then stir back into the sauce. Use a slotted spoon to place beef onto the bottom of each roll; top with a good slather of mayo or other favorite sandwiches and cover with tops of the rolls.
]]>Wrapped in pastry, the punch of the Mad Dog goes ever so well with the cheesy, meaty insides. And, these tempting delights take just minutes to prepare; you’ll feel satisfied almost immediately. Sound tempting? Just wait until you get your own taste.
1 package Puff pastry
8 each Italian-style meatballs, cooked
½ - 1 teaspoon Mad Dog 357 Silver Collector’s Edition Hot Sauce
1 cup Marinara sauce
1 cup Mozzarella cheese, shredded
4 tablespoons butter, melted
2 cloves Garlic, minced
½ teaspoon Italian seasoning
Pinch of salt
Preheat your oven to 350°F. Line a baking sheet with baking paper and set aside. In a small bowl combine Mad Dog 357 Silver Collector’s Edition Hot Sauce with the marinara sauce; set aside.
Roll out the pastry and cut into 4" rounds. Place a meatball on each round and top with 2 tablespoons of the Mad Dog Marinara. Sprinkle over 2 tablespoons of cheese. Wrap the edges to close and seal.
Place each bomb, seam-side down, on the baking sheet. Continue with the remaining bombs.
In a small bowl, combine the butter, garlic, Italian seasoning, and salt. Evenly spoon over each bomb. Place baking sheet in the oven and bake for 18-20 minutes
]]>There’s no way you’re going to do that once you get a bite. Yes, it’s one of the easiest recipes out there, but each burger is so unbelievably perfect that you’ll start drooling as soon as you decide to make it.
a few drops to 1 teaspoon Mad Dog 357 Silver Collector’s Edition
⅛ cup Dijon mustard
¼ cup Mayonnaise
1⅓ pounds of Lean ground beef
Salt, to taste
1 tablespoon Sunflower oil
1 teaspoon Butter
8 slices of American cheese
4 each Brioche-style hamburger buns
¼ each Red onion, finely chopped
1 large Dill pickle, thinly sliced
Combine the Mad Dog 357 Silver Collector’s Edition with the mustard and mayo in a small bowl and set aside.
Divide the beef into 8 balls and flatten into patties. Sprinkle a little salt onto each one.
Heat the oil and butter in a large skillet over high heat. Add the patties and cook until a slight crust forms on the bottom. Flip and cook for another minute before topping each patty with a slice of cheese. Remove from the skillet and set aside, covered with a wok lid to keep the cheese moist and melty.
Spread the insides of the buns with the Mad Dog mustard mayo and toast in the same, hot skillet. When ready, top the bottoms of the buns with two patties and some of the onion and pickle. Replace the top halves of the buns - and serve with more Mad Dog 357 Silver Collector’s Edition on the side
]]>Turns out… you can! Not only that but it adds one hell of a kick to your breakfast. And, we say, why wait for the weekend to indulge? This recipe is fast and easy and will make you change your mind about what you can add Mad Dog too. Now, this recipe does feed four, but you can adjust it to feed a crowd (or just the two of you) with ease.
1-2 drops Mad Dog 357 Silver Hot Sauce
2 large Eggs
1 cup Whole milk
1½ teaspoons Vanilla extract
1 teaspoon Butter
8 slices Bread
pinch of Salt
Preheat a large skillet over medium-low heat. Using a large bowl beat Mad Dog 357 Hot Sauce, eggs with vanilla extract, milk, and salt. Melt butter in the skillet then places a slice of bread into the batter to coat one side. Flip over and repeat with another side, don't soak the bread, just have each side coated well with the batter. Place on a skillet until nicely browned - usually about 1 minute per side. Repeat with the remaining slices and serve with bacon and maple syrup (seriously)!
]]>Okay, maybe we shouldn’t push it that far, but it’s damned good. It’s basically what would happen if puff pastry and pizza had a spicy baby. You’re going to become addicted as soon as you take the first bite. And, it’s really difficult to say how many people this recipe will feed; we’re pretty sure one or two people could clear it between them.
½ teaspoon Mad Dog 357 Silver Collector's Edition
1 jar Pizza sauce
2 tubes Pizza dough
2 cups Mozzarella cheese, shredded
Olive oil, for brushing.
Preheat your oven to 400ºF. Line a baking sheet with baking paper or grease well.
Combine the Mad Dog 357 Silver Collector's Edition Hot Sauce with the pizza sauce in a bowl and set aside.
Roll out each pizza dough into a circle (you may want to use a plate as a bit of a stencil. Place on of the dough circles onto the baking sheet. Spread it with the hot pizza sauce and then the cheese (using all of both). Place the other dough circle on top of the cheese layer.
Place a cup or a small plate in the center of the upper dough layers. Use a knife to cut around the circle created by the cup into both layers of dough. Then, make 11 cuts to form 12 equal slices radiating out from the center circle. Twist each of these slices and rejoin to the center. Brush the entire “loaf” with olive oil and place in the hot oven for 20-25 minutes.
]]>They’re blazing with the heat of Mad Dog Silver Collector’s Edition Hot Sauce. What more could you want than some leftover mashed potatoes mixed with Mad Dog? We don’t know either. These will make about 12 croquettes, which is enough for a few people for breakfast, lunch, dinner... you name it. And you won’t be sorry.
½ a teaspoon 357 Mad Dog Silver Collector’s Edition
3 cups Mashed potatoes
1 large Egg, beaten
1 teaspoon Parsley, chopped
¼ cup Bread crumbs
½ Onion, chopped
Flour, for dredging
Oil, for frying
In a medium bowl with a fork combine well-mashed potatoes, 357 Mad Dog Silver Collector’s Edition with the mashed potatoes, egg, parsley, and onion. Taking about a quarter cup at a time of the mixture, form into a ball shape, then dredge in flour.
In a large pan, heat 2-3 tablespoons of oil over medium heat, then add croquettes a few at a time turning as they brown. Place on a plate lined with paper towels. Serve immediately.
]]>]]>
These Blistering Baked Beans are sure to become an instant hit. They’re sort of like Southern beans but with a kick, you can’t ignore. You’ll never just open a tin of beans again. Really! This recipe will serve anywhere between four and eight people… depending on what else you’re making.
1-2 drops Mad Dog Silver Collector's Edition
1 each Onion, diced
2 (16 oz.) cans Baked beans (such as pork and beans)
3 tablespoons Mustard
1/4 cup Maple syrup
1/4 cup Ketchup
1 tablespoon Lemon juice
1/2 pound bacon strips, cut into pieces
Preheat oven to 350ºF. In a casserole dish or deep baking sheet, mix the Mad Dog Silver Collector's Edition hot sauce with the remaining ingredients. Bake, covered, for about 30 minutes. Then, remove the lid or foil and cook for an additional 15-20 minutes. Serve hot!
]]>You can spread it on toast in the morning or serve it with cheese after a dinner party. It’s terrific with wine, beer, coffee, or even juice. And, it makes an incredible Christmas gift for the chili head in your life. What more could you want? We’re not sure either.
10 ounces bacon, chopped
1 large Onion, chopped
½ teaspoon Paprika
4 cloves Garlic, pressed
½ teaspoon Mad Dog Hot Sauce Silver Collector's Edition
3 tablespoons Maple syrup
2 tablespoons Brown sugar
¼ cup Apple cider vinegar
¾ cup Milk stout
Before you begin, measure out all of your ingredients as the recipe goes rather quickly. Heat a large frying pan over medium heat. Add the bacon and cook until crisp and brown. Then, remove the bacon from the heat and drain on a towel-lined plate. Add the onions to the pan and sauté for about 5 minutes, until soft.
Add Mad Dog Hot Sauce Silver Collector's Edition, paprika, and garlic to the onions and turn the heat down to low. Stir then add the maple syrup. Add brown sugar and cook until dissolved. Then, add the vinegar and milk stout. Turn the heat back up to medium-high heat and bring the mixture to a boil.
Once it reaches the boiling point, return the bacon to the pan, and reduce the heat back down to low. When the liquid has reduced, remove the pan from the heat and allow to cool for 15 minutes. Then, scoop the entire mixture into the blender or food processor and pulse until you have your preferred consistency.
Allow the jam to cool for at least an hour before serving. And, store in the fridge for about a month.
]]>Who can say no to that? Not us. This recipe is simple and stylish. It also has a Mad Dog bite like you wouldn’t believe.
2 each Chicken breasts, boneless, skinless, and cubed
½ -1 teaspoon Mad Dog 357 Silver Collector’s Edition Hot Sauce
2 tablespoons Olive oil
3 tablespoons Orange juice
10 rashers Bacon
1 teaspoon Black pepper
Toothpicks
Cube chicken breasts into 1-inch pieces and place into large zip lock plastic bag. Add the Mad Dog 357 Silver Collector’s Edition Hot Sauce, olive oil, and orange juice to a plastic bag with chicken cubes. Turn bag to completely coat chicken with marinade in the refrigerator for about 1 hour, turning every 20 to 30 minutes.
Whilst the chicken is marinating cut each slice of bacon into 2 pieces. Remove chicken from marinade and wrap a piece of bacon around each piece of chicken and secure with a toothpick.
Place wrapped chicken pieces on a foil-lined baking sheet and bake in an oven preheated to 400°F for 30 minutes (turning once) or until bacon is crisp and chicken is cooked through.
]]>Not only do you get a chance to control the heat levels, but you can also taste the remarkable freshness of the cucumber. We’d go so far as to say you shouldn’t celebrate a 4th of July cookout without this on offer.
1 large English hothouse cucumber (about 1 pound), finely chopped
1 teaspoon Kosher salt
1 tablespoon Vegetable oil
2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric
¼ - ½ teaspoon Mad Dog 357 Collector’s Silver Edition Hot Sauce
⅓ cup Rice vinegar
2 tablespoons Sugar
Place the chopped cucumber in a fine-mesh sieve over a medium bowl and toss with the salt. Allow cucumbers to drain for 10 minutes.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the mustard seeds to the pan and cook for about 1 minute (until they just begin to pop). Add the turmeric and stir until well combined with the mustard seeds. Then, add the Mad Dog Collector’s Silver Edition Hot Sauce and the remaining ingredients and cook for 5 minutes. Remove from the heat, stir in the drained cucumber, and mix well. Transfer to a bowl and allow to cool. Stored in the fridge, this relish will last just over a week.
]]>And, it’s little wonder, eggs are super filling and usually quite an inexpensive way to bulk up on the savory, protein-rich snacks that everyone loves. Unfortunately, deviled eggs also have a reputation for being tedious to prepare and a little bland too. We’re ready to change all that though.
More importantly, the addition of our Mad Dog 357 Silver Collector’s Edition Hot Sauce means these snacks are fiery and addictive. And really, they’re not all that difficult to make. Our recipe was created using 6 large eggs, but you can multiply that to feed the crowd gathered at your door.
Ingredients
6 large Eggs
Preparation
Depending on the number of eggs that you’re making, boil enough water to cover all of them in a pot large enough that your eggs won’t touch the bottom of the pot in order to be submerged. Feel free to use high heat on your stovetop to get the water going. However, when you’ve got a strong rolling boil, reduce the heat to medium-high and pull the pot off the heat temporarily. Use a serving spoon to lower each egg into the water one at a time, then return the pot to the heat.
Allow your eggs to a hard boil for 10 minutes. Meanwhile, fill another (large) bowl with cold water and a few ice cubes. You’ll need enough water for all of the eggs you have boiling to fit without overflowing the bowl (or place it in the sink to avoid a potential mess). After 10 minutes, turn off the heat and remove the eggs, one at a time to the bowl of cold water. This is an important step as it stops the internal cooking process which is the cause of the grayish yolks.
When the eggs have cooled to the touch, peel them. You don’t need to treat them too delicately either. You can create cracks in the eggshells by thunking them on the counter. Once eggs are peeled, cut them in half (so you have 2 long halves, not short ones). Aim for the center of the yolk if you can.
Scoop out the yolk of each egg half, which is most easily done with your fingers, not a spoon. Place all the egg yolks into a mixing bowl, then add the mayo and salt. Stir to combine or use a handheld mixer to create a smoother filling. Then, add in about half a teaspoon of Mad Dog 357 Silver Collector’s Edition Hot Sauce. Stir to combine, then taste. Depending on your tolerance, you should be able to get almost a full teaspoon of this hot sauce in, but it does carry 750,000 Scoville, so you do need to test along the way.
It’s essentially dumping a bunch of ingredients into a bowl and squeezing them together. That is, of course, if you can get your hands on freshly shelled crab meat. If you need to do that yourself, you’ll need to put in some effort. And, you can actually make these Mad Dog Crabby Cakes with the imitation crab meat as the recipe is very forgiving. But the real thing always tastes so much better.
And this recipe? Oh, it’s the Mad Dog that takes it to the next level without needing too many ingredients. Bonus, right? Just make sure you’ve got a pair of gloves for shaping your crabby cakes, you don’t want all that capsaicin on your hands – trust us!
2 pounds Crabmeat (you really should get the fresh stuff that’s already been shelled)
1-2 teaspoons Mad Dog Silver Collector’s Edition Hot Sauce (1 teaspoon might be enough for most)
1 medium Red bell pepper, finely chopped
2 stalks Celery, finely chopped
1 medium Onion, finely chopped
2 cups Mayonnaise
½ teaspoon Salt
2 large Egg, lightly beaten
3 cups Cracker crumbs (or bread crumbs, divided)
Preheat the grill on your oven. Lightly grease a baking tray.
In a bowl, mix the crabmeat, Mad Dog 357 Silver Collector’s Edition Hot Sauce, pepper, celery, onion, mayonnaise, salt, egg and 2 cups of the bread crumbs. Mix well, using your hands (please wear gloves or you’ll be in pain). Form into large crabby cakes.
Place the remaining crumbs in another bowl. Dip each of your crabby cakes in the remaining crumbs so that each one is well coated. Press to keep crumbs on cakes.
Place crabby cakes on the prepared baking tray. Grill for 15 minutes. Flip crab cakes and grill for an additional 5 minutes. Serve warm with a slice of lemon and perhaps a dash of sweet chili sauce.
]]>And, they are unbelievably marvelous. We thought we’d bring you an empanada with a Mad Dog bite like nothing you’ve ever tasted before. We used our Mad Dog Silver Collector’s Edition hot sauce to create these, but the recipe is very forgiving – just use your favorite Mad Dog in its place. And, we baked these rather than frying them; that’s just a little easier on the home chef. What are you waiting for? Crack open a fresh beer and get cooking!
For the Mad Dog Filling
1 teaspoon Oil
1 pound Ground beef
½ pound Ground pork
1 medium Onion, finely chopped
1 medium green bell pepper, finely chopped
½ cup Celery, finely chopped
1½ teaspoons Salt
2 cloves Garlic, minced
1 tablespoon Flour, dissolved in a few teaspoons of water
1 teaspoon Mad Dog Silver Collector’s Edition
¼ cup Green onion, thinly sliced
For the Pastry
3 cups Flour
1½ teaspoons Salt
1 teaspoon Baking powder
6 tablespoons Butter
1 large Egg
3/4 cup Milk
Water, for sealing the pastry (if needed)
Vegetable oil, for basting
To prepare the filling, heat the oil in a large frying pan over medium heat. Add the beef and pork. Cook, stirring occasionally until browned. Add the onion, green bell pepper, celery, and salt. Cook for about 10 minutes until the vegetables are nicely wilted. Add the minced garlic and cook, stirring continuously for about 30 seconds. Then, stir in the flour and water mixture plus the Mad Dog Silver Collector’s Edition hot sauce. Allow the mixture to thicken and remove from the heat. Add in the green onions and set the pan aside so the mixture can cool.
Meanwhile, prepare your pastry. You can combine one package of puff pastry with one package of short crust pastry (of roughly even weight) if you want to save a bit of time. Or, you can use the slightly more authentic recipe provided here.
Sift together the flour, salt and baking powder in a large mixing bowl. Then cut in the butter, crumbling it between your fingers until it has the texture of the coarse meal. This can take some time, so be sure to grab a swig of beer before you get going. But, you really don’t want to miss this step; it makes all the difference to (any) pastry. Then mix in the egg and milk and work into a soft dough. Add more flour if you need to get the right consistency.
Preheat your oven to 400ºF and grab a baking tray to have at the ready.
Roll out the pastry and cut into rounds. You can use a small bowl or anything else with the right size circle as a guide. To create your empanadas, scoop spoonfuls of the filling into each pastry round, keeping the edges free. (You only need to cover about half of the round, excluding the edges.) Fold over the dough to create a half-circle shape and crimp the edges closed. You may need to wet your fingertips with water to keep the edges sealed shut. Lay the empanadas on a baking tray and brush both sides of each with a little oil. Bake the empanadas for about 15 minutes on each side, until the pastry is golden and crisp. Serve wrapped in tin foil or with a bit of your favorite dipping sauce.
]]>While there is no shortage of spectacular Mexican restaurants, not all of them pump their enchiladas full of Mad Dog Hot Sauces, so you may just want to make your own. We’ve tried to make this recipe as easy as possible though it is almost essential to poach and shred the chicken. And, we’ve cut down on the cheese factor a bit to make way for that ever-so-cooling sour cream that absolutely helps when it’s Mad Dog Time.
3-4 each Chicken breasts
1-2 teaspoons Mad Dog Silver Collector’s Edition Hot Sauce (be careful with this stuff!)
1 small bunch Cilantro, chopped
¼ cup Green onions, sliced
2 cloves Garlic, minced
1 envelope taco seasoning
¾ cup Sour cream
8 large flour tortillas
1 large can Refried beans
1 jar of Salsa (or use this Mad Dog Tequila Pico instead)
Shredded cheese, optional
In a saucepan, boil enough water to cover the chicken breasts. Add the chicken to the water and poach for about 15 minutes until a knife inserted into the center of your chicken breasts reveals no pink. Remove from the heat and drain. Allow chicken to cool.
Preheat your oven to 350ºF and prepare a rectangular casserole dish with cooking spray.
In a mixing bowl, stir together the Mad Dog Hot Sauce, cilantro, green onions, garlic, taco seasoning, and sour cream. Shred the chicken (with forks or fingers) and add to this bowl. Stir to combine well. Taste for heat and add seasonings or more hot sauce as desired.
To assemble your enchiladas, lie a tortilla flat and scoop a generous serving of refried beans into the center. Smear it around (so you can taste the beans in every bite). Then, add a scoop of the chicken mixture and do the same. (You can also add some cheese on the inside if it makes you happy.) Fold the ends of your tortilla towards the middle and roll. Place this in your casserole dish and repeat with the remaining tortillas.
Spoon over your salsa or Mad Dog Tequila Pico (and top with a little shredded cheese, if desired). Bake in your preheated oven for 15-20 minutes, until the edges of the tortilla are crisp. Serve with a salad or some corn on the cob and be prepared to share your recipe.
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