We have been up to our eyeballs in peppers and haven't been able to spend as much time in the kitchen or at the grill as we would like to. Summertime was totally bananas for us but we are still smothering hot sauce on everything we can get our hands on.
So when a new recipe seems too daunting, stick to the classics!
Make yourself a BLT with some Green Gypsy!
Our friend Bryan over at Fleisher's in Kingston made some seriously amazing bacon butter with our Gypsy. If you are feeling too lazy to make this you can always pick it up at their Kingston location. But we believe in you! [You should probably head over there anyways for the best cuts of meat in NY to enjoy with it]
-2 pounds bacon, cubed
-2 onions, sliced
-8 cloves garlic, minced
-2 tsp smoked paprika
-1 tsp black pepper
-1 cup cold brew coffee
-1/2 cup Apple cider vinegar
-1/2 cup maple syrup
-1 tbsp Green Gypsy
Lightly brown the bacon to render some fat. Screen out bacon, save the fat in the pan.
Lightly sauté onions and garlic in bacon fat. Return bacon, add the rest of the ingredients and simmer for two hours.
Let cool for 15-20 minutes, pulse in robocoup, and you're done!
There are always endless options when it comes to making a delicious breakfast on a weekend for friends but when you can make a mighty meal all in one pan then it is solid gold. Our homie Maite whipped up this Shakshuka for some of her friends and incorporated our Green Gypsy to give it some nice heat.
What You'll Need:
-1 small onion
-2 tbsp refined coconut oil (ghee would also work)
-3 cloves of garlic, minced
-5 stems curly kale, washed and chopped
-1 red pepper, seeded and roughly chopped
-1 1/2 tsp cumin
-1/4 tsp cayenne pepper
-salt & pepper to taste
-14.5 oz can of diced tomato
-3 tbsp tomato paste
-cilantro to garnish
-dollop of greek yogurt
-dollop of Green Gypsy (add more as needed!)
Place your cast iron over medium heat and give the pan a few minutes to warm up, 3-5 minutes. Melt the coconut oil and sauté onions until the they are translucent. Stir in kale, garlic and red peppers and cook until the kale has wilted.
Next add cumin, cayenne pepper, salt and pepper to taste and stir in the diced tomatoes and tomato paste.
Give it a few stirs to ensure the paste is distributed evenly and cook for 5-10 minutes, until the ingredients are hot.
Meanwhile, set your broiler on high
Crack 4 eggs directly into the cast iron, transfer cast iron into broiler (or an oven set to 350 degrees) for 4 minutes. After 4 minutes, rotate the cast iron and cook for a minute longer. I like my eggs over medium but if you like your eggs a bit more runny then check the pan after two minutes.
Remove pan from broiler and garnish generously with cilantro and a dollop of greek yogurt and Green Gypsy hot sauce!
Eat with warm pita, foccacia, thick wheat breads or anything you can dip!
In my experience, a stuffed pepper is a happy pepper! So here is my second take on stuffing it! This time with poblanos!
-4 poblano peppers, halved
-1.5 lbs boneless, skinless chicken breast
-1 tsp cayenne pepper
-1 tsp cumin
-1 medium yellow onion, chopped
-1 jalapeno, diced
-¼ bottle Poor Devil Smoke Shifter (or more if you like it extra spicy)
-½ can pinto beans
-4.5oz can of diced green chiles
-1 small tomato, chopped
-1 can enchilada sauce
-1 cup shredded cheese
-sour cream to garnish
Preheat oven to 350 degrees
Halve poblanos and put aside.
Bake chicken in cast iron, season with cayenne and cumin. Once chicken is cooked all the way through, dice into cubes.
Saute onions and jalapeno in olive oil until brown, add salt and pepper. Put into a mixing bowl and add Smoke Shifter, chicken, beans, green chiles, tomato, 1/2 can enchilada sauce and mix together. Stuff peppers with mixture, top with cheese and drizzle the remainder of enchilada sauce on top. (If you want to get really cheesy, before you stuff the peppers line them with a thin layer of cream cheese)
Bake for 45 minutes.
Garnish with avocado and sour cream! This dish goes great with Spanish rice and you can throw in those leftover beans.
Jared is always coming up with insane concoctions in the kitchen usually inspired by southern cooking and these biscuits are a perfect side dish anytime from brunch to dinner! Hell, put some pulled pork between 'em and you got yourself a sandwich!
What you'll need:
-2 cups flour
-4 tsp baking powder
-1/4 tsp baking soda
-3/4 tsp salt
-4 tbs butter
-1 cup milk
-1 cup shredded cheddar cheese
-1 jalapeno, diced
-1/4 cup Green Gypsy (but they're also killer with Smoke Shifter)
Preheat oven 450
In a large bowl combine flour, baking powder, baking soda and salt. Hand mix in butter. Then mix in milk, cheese, jalapeno & Poor Devil hot sauce. Once evenly mixed pull out a golf ball size of dough and toss in flour, then roll it into a ball and flatten down on baking sheet so it looks like a hockey puck. Leave about two inches between biscuits cause these suckers get big!
Bake about 15 minutes or until golden. Makes about a dozen spicy, tasty biscuits!
There's nothing tastier in the world than stuffed jalapeños!
Poppers are a real treat if you have access to a fryer but for an impressive and easy to make appetizer, these are it! And what's better than jalapeños stuffed with cheese that have more spicy pepper sauce in it? That's right, nothing!
-10 jalapenos, halved and seeded
-5 strips of bacon, cooked (save bacon grease)
-1 medium spanish onion, diced
-1/4 bottle Poor Devil Sauce
-1/2 block of cream cheese
-1/2 cup fresh corn
-4 sprinkles of jack cheese
This recipe will feed 2-10 people depending on how addicted you find yourself to these devilish treats
Cut the jalapenos in half and scrape out any seeds and innards. Lay flat in a baking dish (An orange pan really makes this dish impressive)
Cook bacon until crispy. Save that bacon grease! Chop up bacon and set aside in a mixing bowl.
Saute the onion in the bacon grease until golden brown. Set aside to cool a little.
In mixing bowl with bacon, add Poor Devil sauce (you can't go wrong with any of our hot sauces on this one! Your choice!) cream cheese & corn. Add the onions to the mixture and stir it all together. Now stuff it! Fill each jalapeno to the brim but not so much that it will fall over on its side. After they're all stuffed and ready to go, sprinkle shredded cheese over the top.
Bake at 375 degrees for about 30 minutes or until you just can't wait another minute for them!
When you grow up in the New York and New England area you get to know your chowders and bisques pretty well but it takes friends from New Mexico to introduce you to the wonders of Posole!
Our friend Rob blew our minds when we tried his pork posole and we were siked to put our own spin on his recipe! This soup is a bit labor intensive but the outcome is well worth it especially with the help of Green Gypsy.
Rob suggests making this soup while listening to Dwight Yoakam or Crowbar.
What you'll need:
-2-3 lb pork shoulder or 2 lb boneless, skinless chicken breasts
-1 bottle Green Gypsy
-1 jalapeno, diced
-1 can green chiles, chopped
-5-6 tomatillos, husked and chopped
-2- 15.5oz cans of hominy, draind and rinsed
-3 cups chicken stock
-1 tbs dried oregano
-1 tsp cumin
-2 tbs olive oil
-1 large yellow onion, chopped into big pieces
-3 cloves of garlic, diced
-1/2 cup fresh corn (about two ears)
-2 radishes, sliced into matchsticks
-salt & pepper
Put pork shoulder in the slow cooker, rub with half a bottle of Green Gypsy and season with salt and pepper. Cook for 3 hours. While pork is cooking prep your veggies.
After 3 hours drain excess liquid from slow cooker and shred pork with a fork. Put back in slow cooker and add the remaining bottle of Green Gypsy, diced jalapeno, chopped green chiles, diced tomatillos, hominy & chicken stock, Continue to cook.
Saute onions and garlic in olive oil and season with oregano, cumin, salt & pepper until onions are golden brown. Add to slow cooker. Cook for another hour. (Four hours total in slow cooker or until tomatillos are tender) Then add corn to the soup.
Garnish with avocado, radishes, cilantro & sour cream. Squeeze lime on top. If it's still not spicy enough for you, pour on some more Green Gypsy!
When it comes to wings, we think of one man; our brother Austin. He came up with this incredible wing recipe using our Sweet Heat sauce. He recommends doing them on the grill but if you must, stove top grilling will do the trick too.
Here's what you'll need:
- 1 bottle Poor Devil hot sauce
- 1-12oz bottle Poor Devil grill sauce
- 1/2 stick of butter
- 5 turns of the wrist of cracked pepper
Simmer all ingredients on low for about ten minutes, take off heat.
Grill wings (without sauce) until almost done. Take off grill and brush with sauce mixture. Grill until cooked to a crispy perfection!
If you aren't feeling boney, try this recipe as a marinade on boneless chicken!