Crystal Hot Sauce

The Back Story

WHAT YOU NEED

Flounder

3 fillets flounder

2 teaspoons creole seasoning

3 tablespoons Crystal hot sauce butter (see recipe)

Crystal hot sauce butter:

4 tablespoons (½ stick) unsalted butter, room temperature

Crystal hot sauce

1 ½ tablespoons white vinegar

1 teaspoon crystal Worcestershire sauce

1 teaspoon garlic powder

1 nice pinch Kosher salt to taste

WHAT TO DO

Hot Sauce Butter:

1.    In a small to medium heavy bottom sauce pan, on medium heat, add all ingredients to pan. Stir all ingredients thoroughly until sauce become smooth.

2.    Remove sauce from heat. Use to brush on fish or meat before a grill off or toss some wings in it for game day.

Flounder:

1.    Sprinkle fish fillets with creole seasoning. Brush flounder with hot sauce butter on both sides; set aside.

2.    Heat a grill pan on medium heat. Place fish in pan and cook on each side for about 3 minutes or until fish is golden brown and tender.

3.    Place fish atop creamed cabbage and potatoes.

Creamed Cabbage and Potatoes

WHAT YOU NEED

1 tablespoon butter

½ head chopped savoy cabbage

1 cup parboiled creamer potatoes

1/2 cup finely chopped peeled russet potatoes

½ cup heavy cream

Kosher salt

Fresh ground black pepper

WHAT TO DO

1.    Melt butter in large cast iron skillet over medium-high heat. Add cabbage and stir until cabbage wilts, about 3-5 minutes. Stir in potatoes.

2.    Lower heat to medium. Add cream and simmer until vegetables are tender and cream is reduced, stir occasionally for about 10 minutes. Season to taste with salt and pepper. Serve with flounder.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Crystal Hot Sauce | @CrystalHotSauce

Great flavors were born on Tchoupitoulas Street back in 1923. The story of Louisiana’s favorite hot sauce begins in the early 1920s, when Alvin Baumer borrowed some cash from his future father-in-law to purchase “Mill’s Fruit Products,” a small sno-ball syrup company in New Orleans (sno-balls are a summer treat made with shaved ice). Included in the sale was a recipe for a hot sauce made with cayenne peppers, called Crystal Pure Louisiana Hot Sauce. The name still holds true... (full profile)

Instructions

Southern Fried Catfish

Recipe provided by Café Climb

5-10 filets, or 4-7 whole Catfish

Ingredients

For the dry:

·      1 pound of cornmeal

·      1 pound of all-purpose flour

·      1 tablespoon of garlic powder

·      1 tablespoon of onion powder

·      1 ½ teaspoons of parsley flakes

·      1 teaspoon cayenne pepper

·      1 tablespoon black pepper

·      2 teaspoon kosher salt

 *Adjust seasoning quantities to taste

For the Egg wash:

·      1 dozen large eggs (cracked), or 1 quart of liquid eggs

·      2 cups of milk

·      1 ½ teaspoon of Zataran’s crab boil

·      1 tablespoon of black pepper

·      2 teaspoon kosher salt

·      A few dashes of Crystal’s hot sauce

 *Adjust seasoning quantities to taste.

Method

-      Combine dry and egg wash ingredients separately, coat your Catfish in your egg wash, then your dry mix, then into a fryer at 350F.  Fry for 4 to 6 minutes, until golden brown.

-      At first, try a test piece to get your preferred seasoning mixture, then fry the rest.

-      If you find your Catfish to have a “muddy” taste, try soaking it in buttermilk overnight before your fish fry.

-      Also, if you like a stronger cornmeal fry mix, try a 2 to 1 or 3 to 1 ratio for cornmeal to flour.

 

Ingredients
  • 5-10 filets, or 4-7 whole Catfish
  • 1 pound of cornmeal
  • 1 pound of all-purpose flour
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 ½ teaspoons of parsley flakes
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 2 teaspoon kosher salt
  • 1 dozen large eggs (cracked), or 1 quart of liquid eggs
  • 2 cups of milk
  • 1 ½ teaspoon of Zataran’s crab boil
  • 1 tablespoon of black pepper
  • 2 teaspoon kosher salt
  • A few dashes of Crystal’s hot sauce
The Back Story

Ingredients

·      1 pound skirt steak, sliced thin

·      2 tablespoons Crystal fajitas marinade

·      4 tablespoons olive oil

·      2 garlic cloves

·      1 green bell pepper, seeded and sliced

·      1 red bell pepper, seeded and sliced

·      ½ red onion, sliced

·      ½ white onion, sliced

·      1 jalapeno, charred

·      1 teaspoon Cajun spice

·      3 tablespoons cilantro

·      ¼ teaspoon liquid smoke

·      1 cup reduced fat cheddar cheese, shredded

·      1 pack corn tortillas

·      Salt and pepper to taste

Garnish:

·      2 tablespoons queso fresco, crumbles

·      1 avocado, sliced

·      1 tomato, chopped

·      1 lime, juice

Method

-      Marinade the steak in the Crystal fajitas marinade for 4 hours or overnight

-      Place the olive oil in a large skillet under high heat and add the skirt steak

-      Add the rest of the vegetables and let come together for 1 to 3 minutes

-      Add the seasonings, liquid smoke and cilantro

-      When ready to serve, add the shredded cheese to the meat and vegetable mixture

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Crystal Hot Sauce | @CrystalHotSauce

Great flavors were born on Tchoupitoulas Street back in 1923. The story of Louisiana’s favorite hot sauce begins in the early 1920s, when Alvin Baumer borrowed some cash from his future father-in-law to purchase “Mill’s Fruit Products,” a small sno-ball syrup company in New Orleans (sno-balls are a summer treat made with shaved ice). Included in the sale was a recipe for a hot sauce made with cayenne peppers, called Crystal Pure Louisiana Hot Sauce. The name still holds true... (full profile)

The Back Story

CLICK HERE FOR MORE DETAILS

Ingredients

·      3 ounces chicken wings

·      2 teaspoons cracked black pepper

·      1 teaspoon salt

·      ¼ tablespoon Cajun spice

·      3 cups olive oil

·      ¼ cup Crystal hot sauce

·      ¼ tablespoon chili flakes

Method

-Season wings with pepper, salt, and Cajun spice

-Fry wings in olive oil at 350 degrees for 12-15 minutes

-Pat wings dry with a paper towel

-Toss wings in Crystal hot sauce and chili flakes

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

 

Method

-      Heat olive oil in cast iron skillet

-      Add onion to skillet, and sauté

-      Add bell peppers and garlic, and stir

-      Roughly chop sausage, and crumble into skillet

-      Sprinkle in Cubby’s seasoning mix and a dash of Crystal Hot Sauce, and stir

-      Stir in 2 tablespoons of water to help steam sausage

-      In a separate pot, boil water and add rigatoni pasta; let cook

-      In the skillet, add in chopped tomatoes

-      Stir in 2 cups of tomato puree, and bring to a simmer

-      Toss sauce in cooked rigatoni

-      Top with Parmesan cheese and serve

Ingredients
  • 1 pound lean Italian sausage, without casing
  • 1 pound rigatoni pasta
  • 1 28-ounce can of crushed tomatoes
  • 1 sliced white onion
  • ½ sliced red bell pepper
  • 1 cup chopped small heirloom tomatoes
  • ½ cup water
  • 3 diced garlic cloves
  • 3 tablespoons of Cubby’s seasoning mix (a blend of oregano, sweet basil, thyme, crushed red pepper)
  • 2 tablespoons extra virgin olive oil
  • Crystal Hot Sauce to taste
Instructions

Method

-      Heat oil in a pot, and add pork sausage, celery and bell peppers; let cook down

-      Add lean ground beef, and break apart to stir in

-      Add corn, salt and pepper

-      Add chili flakes

-      Stir ketchup and barbeque sauce

-      Add minced garlic

-      Add onion

-      Add rosemary

-      Stir stewed tomatoes

-      Stir chicken stock

-      Add boiled potatoes

-      Add chicken

-      Bring pot to a simmer

-      Stir in Crystal Hot Sauce

 

 

 

 

Ingredients
  • ½ pound pork sausage, sliced
  • ½ pound lean ground beef
  • 2 cups stewed tomatoes
  • 2 cups of diced potatoes, boiled
  • 1 cup chicken stock
  • 1 cup corn
  • 1 cup shredded chicken, cooked
  • ½ cup bell peppers
  • ½ cup ketchup
  • ½ cup barbeque sauce
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon chili flakes
  • 1 sprig rosemary
  • Dash of Crystal Hot Sauce
  • Salt and pepper to taste
Instructions

Grilled Chicken Salad

 

Method

-       Coat chicken breasts with olive oil, salt, and pepper

-       Chop chicken breasts and set aside

-       Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat and cook chicken 2 to 4 minutes per side

-       In a mixing bowl add, Romaine lettuce, iceberg lettuce, red onion, corn, scallion, black eye peas, cherry tomato, Monterey jack cheese and grilled chicken and toss together

-       Top with Parmigiano Reggiano and crushed corn tortilla chips

-       Serve with Creamy Avocado Dressing (see below)

 

 

Creamy Avocado Dressing

 

Method

-       Add all ingredients into blender

-       Blend for 1 minute or until a creamy consistency

-       Serve with Grilled Chicken Salad (see above)

 

 

 

 

 

Ingredients
  • Grilled Chicken Salad
  • 2 chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 head chopped Romaine lettuce
  • ½ head chopped iceberg lettuce
  • ¼ red onion, thinly sliced
  • ½ cup of fresh corn
  • 1/3 cup black eyed peas
  • 1 cup halved cherry tomato
  • 1 chopped scallion
  • ¼ cup shredded Monterey jack cheese
  • 2 tablespoons shredded Parmigiano Reggiano cheese
  • ¼ cup crushed corn tortilla chips
  • --------------------------------------------
  • Creamy Avocado Dressing
  • 1 peeled and halved avocado
  • 1 chopped scallion
  • 1 chopped jalapeno
  • Juice from 1 lime
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 cup Greek yogurt
  • 1 tablespoon minced garlic
  • 2 cups chopped cilantro
  • 1 tablespoon Crystal hot sauce
  • Salt and pepper to taste
The Back Story

Method

- In a medium pot heat up the olive oil and add the celery and onions

- Let the onions and celery sweat out for about 5 minutes

- Add the brandy to deglaze the pot

- Add the garlic, lemons, peppercorn, tomato paste, Cajun spice, bay leaf and water, parsley, and crawfish

- Allow the stock to simmer under medium heat for at least 30 minutes

- Add Crystal Hot Sauce to taste

- Strain the stock through a fine mesh and discard everything besides the “Crawfish Liquor”

- Let the stock cool and store for future use

For complete ingredients Click Here

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Charisse Gibson | @Okaycharisse

Charisse Gibson has worked in newsrooms across South Louisiana and South Mississippi. She was named Morning News Anchor of KSLA News 12 This Morning March, 2013. Since joining the #1 Morning Show in the ArkLaTex she started the Family First franchise, featuring stories about the issues families face daily. She made it a priority to serve her community by mentoring children at the Renzi Education and Art Center and speaking at several events that directly affect young, impoverished teens.... (full profile)

Sara Hebert | @Saratoga

By day, Sara is the marketing director for Academy Award and Emmy winning Moonbot Studios in Shreveport, La. I have been cooking since I was a teenager and learned by sitting on a stool next to the amazing women in my family who were all great cooks. My husband Chris and I love southern culture and food and have a podcast/blog called All Y'all: allyallblog.com

Try Sara's grandmother Ma Jane's famous Rice Dressing   ... (full profile)

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