https://www.feeltheburnhotsauce.ca/recipes daily 0.75 2025-05-30 https://www.feeltheburnhotsauce.ca/recipes/chickenandwaffles monthly 0.5 2025-05-30 https://images.squarespace-cdn.com/content/v1/66fe9448d3dd83065b1f2983/673c2084-0611-4a21-ba71-72d6d1ca2de2/P3040625.jpg Recipes - Chicken & Waffles - Ingredients: For the Chicken 2 lbs boneless skinless chicken breasts 1 tbsp salt 1 tsp black pepper 1 1/2 cups buttermilk 3 large eggs 2 tbsp Fire and Ice 3 cups all purpose flour 2 tsp garlic powder canola oil (for frying) pickle slices for garnish For the Waffles 2 1/4 cups all purpose flour 1 tbsp baking powder 3 tbsp sugar 1/2 tsp salt 1/2 tsp ground cinnamon 2 cups buttermilk 1/2 cup melted butter 2 large eggs 1 tsp vanilla extract 3 tbsp Tapped Out Directions: Pat chicken breast dry with a paper towel, then tenderize into flattened pieces . Place chicken in a bowl with 1 tbsp Kosher salt and 1 tsp black pepper, then cover and let sit for 2 hours. In a bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp Fire and Ice. In a second bowl, whisk together 3 cups flour, 3 tsp Kosher salt, and 2 tsp garlic powder. Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each piece of chicken in the flour mixture, then in the buttermilk mixture, then again in the flour mixture, shaking off any excess and transfer it to the wire rack. Fill a large pan with oil until it’s about 2” high. Heat over medium-high until oil reaches about 350F. When oil is hot, carefully add the chicken one piece at a time, don’t overfill the pan. Cook, turning every 1-2 minutes until all chicken is a golden brown color and has an internal temperature of 160 F, about 6-7 minutes per batch. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken. Preheat waffle maker and coat with melted butter. In a stand mixer, whisk 2 ¼ cups flour, 1 Tbsp baking powder, 3 Tbsp sugar,½ tsp Kosher salt, and ½ tsp cinnamon together. In a separate bowl, whisk together 2 eggs, 2 cups buttermilk, ½ cup melted butter, and 1 tsp vanilla extract. Whisk wet ingredients into the dry ingredients. Pour about ½ cup batter into each waffle mold, then cook according to waffle maker directions. Serve waffles immediately placing the chicken on top, and garnish with pickle slices and smother in Tapped Out. https://images.squarespace-cdn.com/content/v1/66fe9448d3dd83065b1f2983/d7103df8-37b7-4cfc-a0ea-1d89a14f988e/P5290827.JPG Recipes - Chicken & Waffles - Sauces featured in this recipe: Fire & Ice Tapped out https://www.feeltheburnhotsauce.ca/recipes/crispyairfryerchickenwings monthly 0.5 2025-05-30 https://images.squarespace-cdn.com/content/v1/66fe9448d3dd83065b1f2983/1737464921456-2DFLM8WML7PJQU62F7T5/unsplash-image-g6KQZywJUo0.jpg Recipes - Crispy Air Fryer Chicken Wings - Ingredients: 1 lb chicken wings 2 tbsp olive oil 1 tsp corn starch 1 tsp lemon pepper 2 tbsp Fire & Ice Hot Sauce or Tapped Out Juice of 1 lime Cilantro (Garnish) Directions: Pat the wings dry with a paper towel. In a large bowl, toss the wings in the olive oil, corn starch and lemon pepper until they are evenly coated. Grease the basket of your air fryer with olive oil or cooking spray. Place neatly in the basket of your air fryer, be sure to leave a little space between wing so that the edges get nice and crispy. Air fry at 380 degrees Fahrenheit for 25 mins. (depending on your air fryer you may need to flip half way through to get an even cook all the way around.) Place the cooked wings in a large bowl and toss them in our Fire & Ice hot sauce with a squeeze of lime juice. Garnish with fresh cilantro and enjoy! https://images.squarespace-cdn.com/content/v1/66fe9448d3dd83065b1f2983/6ab447fe-23b1-44fc-bcff-0ddf79f8b19c/P5290807.JPG Recipes - Crispy Air Fryer Chicken Wings - Sauces featured in this recipe: Fire & Ice Tapped out https://www.feeltheburnhotsauce.ca/recipes/classicchili monthly 0.5 2025-05-30 https://images.squarespace-cdn.com/content/v1/66fe9448d3dd83065b1f2983/1728694098469-0R52OVQUER01SNNOIJ94/unsplash-image-VAbBclifmvY.jpg Recipes - Classic Chili - Ingredients: 2 lbs ground beef 1 tablespoon olive oil 2 -3 onions, diced 3 celery ribs, diced 1 green pepper, diced 1 (19 ounce) can dark red kidney beans, rinsed, drained 2 (10 ounce) cans mushroom pieces, drained, chopped 2 (10 ounce) cans tomato soup, undiluted 1 (28 ounce) can diced tomatoes with juice 2 tablespoons chili powder, divided 1 teaspoon oregano 1 teaspoon salt 1⁄4 teaspoon pepper 1 teaspoon sugar 1 -2 garlic cloves, minced or 3 teaspoons garlic powder Directions: Brown the ground beef in the olive oil in a large frying pan over medium heat until no longer pink; place in a large pot. Do not drain. Sauté onion, celery and green pepper in the drippings, in the same frying pan used for the ground beef, for about 5 minutes until onion is translucent. Add a little of the chili powder. Add sautéed veggies to the ground beef. Add rinsed and drained kidney beans, mushrooms pieces, undiluted tomato soup and tomatoes with the liquid. Add the rest of the chili powder, oregano, salt, pepper, sugar, and garlic. Stir ingredients together well. Cover and simmer for one hour, stirring occasionally. Remove cover and simmer for 30 minutes or more, stirring occasionally. Serve with a dollop of sour cream, fresh avocado, and a few dashes of our Night Climb sauce to really spice it up. https://images.squarespace-cdn.com/content/v1/66fe9448d3dd83065b1f2983/72f8fcb8-bed1-4209-8e5e-9b86dbe3bf60/PA270830.JPG Recipes - Classic Chili - Sauces featured in this recipe: Night Climb https://www.feeltheburnhotsauce.ca/recipes/barbacoatacos monthly 0.5 2025-05-30 https://images.squarespace-cdn.com/content/v1/66fe9448d3dd83065b1f2983/378b215f-c0f9-4aa8-8ebc-6a83a02266b8/PA190826.JPG Recipes - Barbacoa Tacos - Sauces featured in this recipe: La Salsa del Pastor https://images.squarespace-cdn.com/content/v1/66fe9448d3dd83065b1f2983/33326ed9-11a3-425b-8808-a3a4df19af94/unsplash-image-vzX2rgUbQXM.jpg Recipes - Barbacoa Tacos - Ingredients: 3 pound beef chuck roast 2 guajillo peppers 2 ancho peppers 2 tablespoons olive oil 1 can chipotles in adobo 1 1/2 cups beef stock 1/4 cup apple cider vinegar Juice from 1 large lime about 1/4 cup 1 large onion chopped 4 cloves garlic chopped 1 tablespoon Mexican oregano 2 teaspoons cumin 1 bay leaf Salt and ground black pepper to taste For serving: 8-12 tortillas lightly toasted fresh chopped cilantro chopped onion chopped jalapeno cotija cheese or something crumbly and salty Directions: Remove the stems from the guajillo and ancho peppers and remove the seeds. Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak them for 15 minutes, or until they become very soft and rehydrate. Drain and discard the water. Add the softened peppers to a food processor and process until smooth. Add the beef chunks to a bowl. Add the ancho-guajillo paste and toss to evenly coat. Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks a few minutes per side to brown them. Transfer to a slow cooker or crock pot. Deglaze the pan with a bit of beef stock (or red wine) and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot. Add the chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf and salt and pepper to taste to the crock pot. Stir. Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker. Shred the beef with 2 forks Serve on lightly toasted tortillas, then top with your favorite toppings. Don’t forget to top them with our signature hot sauce, La Salsa Del Pastor. Enjoy the amazing flavours of the sauce that combine well with the rich taste of barbacoa, and a reasonable amount of heat. https://www.feeltheburnhotsauce.ca/recipes/oystersrockefeller monthly 0.5 2025-05-30 https://images.squarespace-cdn.com/content/v1/66fe9448d3dd83065b1f2983/fd7d0da2-53a4-4b79-94b7-49587a92eb88/PA270834.JPG Recipes - Oysters Rockefeller - Sauces featured in this recipe: Deep Water Soloing https://images.squarespace-cdn.com/content/v1/66fe9448d3dd83065b1f2983/1728694627506-SIIELEZQAPNC87AWOKSW/unsplash-image-F1t1tU4qMq0.jpg Recipes - Oysters Rockefeller - Ingredients: 4 cloves garlic ¼ cup butter 1 ½ cup spinach coarsely chopped 1 oz Pernod 2 scallions coarsely chopped ½ cup panko breadcrumbs ¼ cup Grana Padano shredded 12 oysters Directions: Preheat the oven to 425°F. Line a baking sheet with rock salt or kosher salt. Start by mincing one clove of the garlic and thinly slicing the other three. Set both aside. Melt the butter in a skillet, pour half of it off into a ramekin, and set it aside. To the butter in the skillet, add the sliced garlic and sauté until fragrant. Add the spinach and season with a little salt. Cook until it wilts. Pour in the Pernod and sauté until most of the liquid cooks off. Take the skillet off of the heat and set it aside. Pour the breadcrumbs into a small bowl. Add the minced garlic, the butter you set aside earlier, and the shredded Grana Padano. Stir to combine and set aside. Place the spinach in a food processor, add the scallions, and blitz until smooth. Transfer the puree to a bowl and set aside. Once the oven is up, take the baking sheet out of the oven and start shucking the oysters. Flip your oyster so the bowl faces down. There’s usually a nice little notch near the tip of the oyster that you can force your oyster knife into. Once you’re in, give the knife a little twist and the shell should start to pop open. Run the knife along the inside of the top shell to sever the abductor mussel and remove the shell. Transfer the shucked oyster to the salt bed and repeat with the remaining oysters. Spoon a little of the green mixture into each oyster and sprinkle with the panko mixture. Transfer the baking sheet to the oven and cook for 8 minutes. Serve immediately with a few dashes of our Deep Water Soloing seafood sauce. 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