Recipes and Ideas for Using SaucyVT Sauces
JT's Grilled Shrimp with Voodoo Maple Sauce
Spicy and maple flavor go really well with seafood, especially shrimp!
Place 15-20 shrimp in a plastic bag
Add 1/4 cup SaucyVT Voodoo Maple Sauce and Marinade for 15 minutes
Skewer the shrimp and grill 2-3 minutes to a side until translucent
brush with fresh SaucyVT Voodoo Maple Sauce for an extra kick
Eat and enjoy!!
Place 15-20 shrimp in a plastic bag
Add 1/4 cup SaucyVT Voodoo Maple Sauce and Marinade for 15 minutes
Skewer the shrimp and grill 2-3 minutes to a side until translucent
brush with fresh SaucyVT Voodoo Maple Sauce for an extra kick
Eat and enjoy!!
Karen's Mexican Love Sauce
Some of the best recipes are the simplest!
Combine 4 ounces of sour cream with a few squirts of SaucyVT Voodoo Original Sauce (try a small amount to start). Mix it together. Add more SaucyVT Voodoo Original to taste. You will have a very nice, spicy sauce for Mexican dishes, like nachos, burritos, tacos, enchiladas, and just about anything else you can think of. And it doesn't have to be Mexican - you can put it on a sandwich, dip vegetables in it, gosh, just about anything! And if you would like some sweetness to it, substitute the SaucyVT Voodoo Original for either the SaucyVT Voodoo Maple or the SaucyVT Voodoo Honey.
Combine 4 ounces of sour cream with a few squirts of SaucyVT Voodoo Original Sauce (try a small amount to start). Mix it together. Add more SaucyVT Voodoo Original to taste. You will have a very nice, spicy sauce for Mexican dishes, like nachos, burritos, tacos, enchiladas, and just about anything else you can think of. And it doesn't have to be Mexican - you can put it on a sandwich, dip vegetables in it, gosh, just about anything! And if you would like some sweetness to it, substitute the SaucyVT Voodoo Original for either the SaucyVT Voodoo Maple or the SaucyVT Voodoo Honey.
Scott's Voodoo Chicken
You need something quick that the whole family will love. Yeah, SaucyVT Sauce can help with that.
All you need is:
Chicken breast (enough for whomever you are cooking for)
A mild cheese, like a monterey jack, colby, muenster, or mild cheddar. If you can get Cabot cheese, do it! Vermont cheese rocks!!
SaucyVT Voodoo Original Sauce
Chopped scallions
Pan-fry the chicken breast in a little bit of oil or butter, to get it nice and crispy. Right before it is done (about 1 minute, and expecting not to have to flip the chicken breast again), give each chicken breast a squirt of SaucyVT Voodoo Original Sauce. Put a slice (or sprinkle) of cheese on the breast over the sauce. Put the scallions on top of the cheese. Cover the pan and let the cheese melt as the chicken finishes. Serve the chicken with a vegetable, perhaps some rice, and keep the SaucyVT Sauce on-hand for dipping if desired. Also good with SaucyVT Voodoo Maple and SaucyVT Voodoo Honey. The sauce kicks up the chicken to a whole new level.
All you need is:
Chicken breast (enough for whomever you are cooking for)
A mild cheese, like a monterey jack, colby, muenster, or mild cheddar. If you can get Cabot cheese, do it! Vermont cheese rocks!!
SaucyVT Voodoo Original Sauce
Chopped scallions
Pan-fry the chicken breast in a little bit of oil or butter, to get it nice and crispy. Right before it is done (about 1 minute, and expecting not to have to flip the chicken breast again), give each chicken breast a squirt of SaucyVT Voodoo Original Sauce. Put a slice (or sprinkle) of cheese on the breast over the sauce. Put the scallions on top of the cheese. Cover the pan and let the cheese melt as the chicken finishes. Serve the chicken with a vegetable, perhaps some rice, and keep the SaucyVT Sauce on-hand for dipping if desired. Also good with SaucyVT Voodoo Maple and SaucyVT Voodoo Honey. The sauce kicks up the chicken to a whole new level.
Scott's Amazing SaucyVT Burgers
I can't believe I'm giving you my burger recipe. But I am. Only because I love the SaucyVT Sauces so much, and the burgers are awesome. Make sure when you make the burgers and people rave about them that you give SaucyVT some of the credit, okay? Thanks.
You need:
1 lb Hamburger. I like 85/15 or 80/20 of the freshest and nicest quality you can get.
1 Slice of plain white bread, (you can substitute 1/4 cup of panko breadcrumbs if you don't have white bread)
1/4 Cup Milk (I use Skim, but you can use 2%, 1% or even whole milk)
3 Tablespoons SaucyVT Voodoo Original (if you want to go a step spicier, use SaucyVT Voodoo Fireball)
About 10 shakes of salt from a salt shaker.
About 5 grinds of pepper from a pepper grinder.
Put the bread in a small bowl. Pour the milk on top of it and let it soak into all the bread for about 10 minutes. Pour off any milk that doesn't absorb into the bread and discard. Shred the moist bread into small pieces by hand - as small as possible. They will be small mushy paste-like pieces, but that is what you want. Combine the moist bread pieces with the hamburger, the SaucyVT Sauce, and the salt and pepper in a bowl. Use your hands and mix all the ingredients thoroughly. Get right in there! Once all the ingredients are thoroughly combined, make four 1/4 lb hamburgers on a plate. Let them sit for a minute while you wash your hands thoroughly. They are ready to be grilled or cooked any way you would normally cook burgers, but cook them to medium-well or well done. Do not at any time squish them with your spatula, as you will only push out the juices (that's a burger no-no anyway).
These burgers are going to be delicious because of the SaucyVT Sauce adding the right spice to them. They are going to be some of the juiciest burgers you've ever had because of the bread and milk mixture forms a paste called a panade. The bread paste mixture you are making holds in the moisture when you grill the burgers. And these burgers will be extra moist anyway with the SaucyVT Sauce added. So instead of losing the moisture through cooking, you retain it in the burger, which gives you a extra moist, extra-delicious burger, even when cooked to well-done (which is the safest way to cook it). If you ever had a "hockey puck" burger that was overdone and terribly dry, you will discover why the panade is important. Give it a try, and let me know how it goes.
You need:
1 lb Hamburger. I like 85/15 or 80/20 of the freshest and nicest quality you can get.
1 Slice of plain white bread, (you can substitute 1/4 cup of panko breadcrumbs if you don't have white bread)
1/4 Cup Milk (I use Skim, but you can use 2%, 1% or even whole milk)
3 Tablespoons SaucyVT Voodoo Original (if you want to go a step spicier, use SaucyVT Voodoo Fireball)
About 10 shakes of salt from a salt shaker.
About 5 grinds of pepper from a pepper grinder.
Put the bread in a small bowl. Pour the milk on top of it and let it soak into all the bread for about 10 minutes. Pour off any milk that doesn't absorb into the bread and discard. Shred the moist bread into small pieces by hand - as small as possible. They will be small mushy paste-like pieces, but that is what you want. Combine the moist bread pieces with the hamburger, the SaucyVT Sauce, and the salt and pepper in a bowl. Use your hands and mix all the ingredients thoroughly. Get right in there! Once all the ingredients are thoroughly combined, make four 1/4 lb hamburgers on a plate. Let them sit for a minute while you wash your hands thoroughly. They are ready to be grilled or cooked any way you would normally cook burgers, but cook them to medium-well or well done. Do not at any time squish them with your spatula, as you will only push out the juices (that's a burger no-no anyway).
These burgers are going to be delicious because of the SaucyVT Sauce adding the right spice to them. They are going to be some of the juiciest burgers you've ever had because of the bread and milk mixture forms a paste called a panade. The bread paste mixture you are making holds in the moisture when you grill the burgers. And these burgers will be extra moist anyway with the SaucyVT Sauce added. So instead of losing the moisture through cooking, you retain it in the burger, which gives you a extra moist, extra-delicious burger, even when cooked to well-done (which is the safest way to cook it). If you ever had a "hockey puck" burger that was overdone and terribly dry, you will discover why the panade is important. Give it a try, and let me know how it goes.
Scott's Spicy Guacamole
The secret to a good guacamole are perfectly ripe avocados, fresh tomatoes, and SaucyVT Voodoo Original Sauce!
Ingredients:
4 ripe avacados
1 medium tomato, seeded and diced.
1 small red onion, diced
1 large garlic clove, minced
3 tablespoons lemon juice
1 tablespoon SaucyVT Voodoo Original Saucy
1 teaspoon kosher salt
1 teaspoon ground pepper
Scoop the flesh out of the avocado and into a large bowl. Add the lemon juice, SaucyVT Voodoo Original Sauce, onion, garlic, salt and pepper. Mix well. Slice through the mixture with a sharp knife many times until the avocado is broken down and you have a finely diced consistency throughout. Add the tomato. Mix well again, and taste it. Add salt and pepper if needed. Add more SaucyVT Voodoo Original Sauce if you want more spice.
Serve this on your favorite tortilla or bagel chips. It's outstanding!
Ingredients:
4 ripe avacados
1 medium tomato, seeded and diced.
1 small red onion, diced
1 large garlic clove, minced
3 tablespoons lemon juice
1 tablespoon SaucyVT Voodoo Original Saucy
1 teaspoon kosher salt
1 teaspoon ground pepper
Scoop the flesh out of the avocado and into a large bowl. Add the lemon juice, SaucyVT Voodoo Original Sauce, onion, garlic, salt and pepper. Mix well. Slice through the mixture with a sharp knife many times until the avocado is broken down and you have a finely diced consistency throughout. Add the tomato. Mix well again, and taste it. Add salt and pepper if needed. Add more SaucyVT Voodoo Original Sauce if you want more spice.
Serve this on your favorite tortilla or bagel chips. It's outstanding!
21 (And Growing) Simple Ways to Use SaucyVT Sauces
All of the below are not really recipes, but they are ways to use SaucyVT Sauce in your everyday life to boost the flavor of your food. We don't differentiate between using Voodoo Original, Voodoo Maple, Voodoo Honey, or Voodoo Fireball, unless we absolutely have to. So try a few of our tips with the SaucyVT Sauces of your choice. Heck, try them all! Let us know what you think. And if you come up with something new, we'll post your idea here and add to the list.
1. Put some SaucyVT on your eggs. Throw away that other stuff - SaucyVT is better!
2. Use SaucyVT on your chicken wings. Seriously good!
3. Give your homemade chili recipe a kick and flavor sensation with a squirt of SaucyVT.
4. Leftover pulled pork? Heat it up, splash SaucyVT on, put it on a roll, enjoy!
5. A simple snack - your favorite cracker, your favorite SaucyVT, a slice of your favorite cheese. An excellent bite!
6. French fries are yummy when they are dipped in SaucyVT.
7. Since SaucyVT has spices and vinegar, it makes a great meat marinade all by itself
8. My friends came over and wanted to try the 4 SaucyVT Sauces. I cut some sourdough bread cubes, and they dipped and enjoyed.
9. Our friend Michelle likes to mix SaucyVT with regular ketchup or bbq sauce to give it some more flavor
10. I have a friend who squirts SaucyVT on his nachos. Way to go!
11. Add a little SaucyVT to humdrum macaroni and cheese for a whole new, exciting dish!
12. Heck, while you are at it, any casserole could use some pick-me up. SaucyVT will do the job!
13. At your next church, club or organization pot luck dinner, bring some SaucyVT. You may be a hero.
14. Mix some SaucyVT with mayonnaise for a "secret sauce" that is better than anyone else's secret sauce.
15. Shrimp cocktail is better if you add SaucyVT to the regular old cocktail sauce.
16. Ribs! Ribs! Ribs! Ribs! Ribs! Ribs! Ribs! Ribs! Ribs! Ribs! (That's a whole rack!)
17. Add a squirt of SaucyVT to marinara sauce for some nice heat on your pasta
18. Take a hot dog roll. Put a hot dog inside roll. Add SaucyVT. Easy. Yummy. Different.
19. Your egg salad will be amazing egg salad with SaucyVT.
20. If veggies like broccoli, cauliflower or cooked carrots aren't your favorite, dip them in, yes, you guessed it - SaucyVT!
21. Grilled tofu. Excellent with SaucyVT! Reported to us both by Karen McCalla (vegetarian) and Dan House (non-vegetarian)
Send us more ideas and I will add them to the list.
1. Put some SaucyVT on your eggs. Throw away that other stuff - SaucyVT is better!
2. Use SaucyVT on your chicken wings. Seriously good!
3. Give your homemade chili recipe a kick and flavor sensation with a squirt of SaucyVT.
4. Leftover pulled pork? Heat it up, splash SaucyVT on, put it on a roll, enjoy!
5. A simple snack - your favorite cracker, your favorite SaucyVT, a slice of your favorite cheese. An excellent bite!
6. French fries are yummy when they are dipped in SaucyVT.
7. Since SaucyVT has spices and vinegar, it makes a great meat marinade all by itself
8. My friends came over and wanted to try the 4 SaucyVT Sauces. I cut some sourdough bread cubes, and they dipped and enjoyed.
9. Our friend Michelle likes to mix SaucyVT with regular ketchup or bbq sauce to give it some more flavor
10. I have a friend who squirts SaucyVT on his nachos. Way to go!
11. Add a little SaucyVT to humdrum macaroni and cheese for a whole new, exciting dish!
12. Heck, while you are at it, any casserole could use some pick-me up. SaucyVT will do the job!
13. At your next church, club or organization pot luck dinner, bring some SaucyVT. You may be a hero.
14. Mix some SaucyVT with mayonnaise for a "secret sauce" that is better than anyone else's secret sauce.
15. Shrimp cocktail is better if you add SaucyVT to the regular old cocktail sauce.
16. Ribs! Ribs! Ribs! Ribs! Ribs! Ribs! Ribs! Ribs! Ribs! Ribs! (That's a whole rack!)
17. Add a squirt of SaucyVT to marinara sauce for some nice heat on your pasta
18. Take a hot dog roll. Put a hot dog inside roll. Add SaucyVT. Easy. Yummy. Different.
19. Your egg salad will be amazing egg salad with SaucyVT.
20. If veggies like broccoli, cauliflower or cooked carrots aren't your favorite, dip them in, yes, you guessed it - SaucyVT!
21. Grilled tofu. Excellent with SaucyVT! Reported to us both by Karen McCalla (vegetarian) and Dan House (non-vegetarian)
Send us more ideas and I will add them to the list.