Whether it's the Superbowl or WorldCup you need to be ready with that crowd pleasing hot sauce recipe. Here at Bacchanal Sauce we got you covered for that delicious touchdown spread. It wouldn't be right without adding some hot island love to five beloved party recipes. Hey we even added in a bonus recipe just for you! Make these spicy treats on game day with your secret hot sauce weapon and rally the fans:
Hot Wings Recipe (Pirate's Bounty)
1 pound chicken wings, separated at joints, tips discarded
2 tbsp honey1 tbsp soy sauce1 tbsp baking powder3 tbsp flour
Melt butter in a saucepan over medium heat. Remove saucepan from the heat, and then stir in Bacchanal Pepper Sauce, honey and soy sauce.
Toss the baked chicken wings in the sauce and serve.
4 medium ripe avocados
1 tsp salt (more to taste)
1tbsp chopped fresh cilantro leaves
1tbsp minced red onion
1 tbsp Bacchanal Mango.Hot Sauce (more to taste)
1 ripe mango, peeled and diced
Scoop the avocado out of the skin and into a bowl. Mash the avocados and season with salt, mango hot sauce & lime juice. Stir in the cilantro, onions, mango hot sauce. Taste and adjust the seasoning if necessary.
Spicy Mac & Cheese Balls
Ingredients4 cups mac & cheese (use favorite recipe adding in 2 tbsp of Bacchanal Pepper Sauce)
coconut milk and diaya cheese can be substituted to make a vegan version
3 cups oil, or more, as needed
3 large beaten eggs (3 tbsp liquid seamoss can be used as an egg replacement for vegan version)
1/2 cups panko breadcrumbs
2 tbsp cornmeal
1 tsp thyme
Place macaroni and cheese into the refrigerator for a couple of hours until firm.
Heat oil in a large dutch oven or electrical fryer to medium heat. When a couple of breadcrumbs thrown in the oil bubble and float to the top the oil is ready.
Using a small scoop roll mac and cheese into 1 1/2 inch balls.
Add cornmeal to the panko breadcrumbs. Dip balls into eggs, then dredge in panko and cornmeal mixture. Working in batches add balls to the hot oil and fry until golden brown. Place on a paper towel lined plate and garnish with thyme.
Salt Fish Cakes
Ingredients1 lb boneless salt fish (salted cod fish)
1 1/3 cup all-purpose flour
2 teaspoons baking powder 2 eggs lightly beaten
1 small onion finely diced
1 cloves garlic (finely chopped)
2 chive stalks chopped
1 tsp finely cilantro
1 tsp hopped thyme
2 tbsp coconut milk
2 tbsp Bacchanal Pepper Sauce (more for dipping sauce)
3 cups vegetable or coconut oil for frying
Rinse the salt fish in cold water. Then place in a medium size pot with water and bring to a boil. Throw off the water and rinse the salt fish once more in cold water to remove some of the salt. Using your hands, shred it into small pieces. In a large bowl, mix the flour with the baking powder. Add the eggs, coconut milk and Bacchanal Pepper Sauce until combined. Mix the shredded salt fish with the onion, garlic, chive, cilantro and thyme.
In a large dutch oven or skillet add the oil and heat to medium high heat. Working in batches, use a scoop and fry the fritters until golden brown. transfer to a paper towel lined plate before moving to serving dish. Serve with Bacchanal Pepper Sauce for dipping.
Kitchen Sink Pizza
This is a simple one for the host who wants to get to the game and out of the kitchen. Simply purchase a store bought pizza dough, mozzarella, tomato sauce and add any toppings you like. Corn, mushrooms and whatever leftovers you have in the fridge can all please the crowd. Roll out dough, Add sauce, cheese and the toppings of your choice. Bake in the oven at 375 until the cheese starts to bubble and your crust starts to brown. Pour on Bacchanal Pepper Sauce or Spicy Mango Pineapple Jam to taste.
Spicy Avocado Hummus
1 can chickpeas drained (15-16oz)
1 half of a avocado
1/2 cup coconut oil
2 tbsp Bacchanal Pepper Sauce (add more hot sauce to taste)
2 tbsp lime juice
2 cloves of garlic
salt to taste
a few sprigs of thyme
plantain chips, for serving
In a food processor or blender combine chickpeas, avocado, coconut oil, Bacchanal Pepper Sauce, lime juice, garlic & thyme.
Add your salt to taste, a pinch is ideal. Blend until combined about 2 minutes. You can determine how smooth
you would like it to be. Transfer into a bowl & top with a little drizzle of coconut oil, some more hot sauce and a sprinkle of salt. Serve with plantain chips.