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Wicked Killer Fish Tacos

Deep fry breaded  Cod or Tilapia fillets to a golden brown. I use Zatarans fish batter, dipped in butter milk, then batter, back into buttermilk..then batter again.. two times, then...straight into hot oil. Cook to a golden brown.
Shred (or buy a bag) of shredded cabbage. Add one bag of shredded cabbage to a bowl, add 1 cup Ranch dressing, about 10-20 shakes of your favorite flavor of Rocky's sauce to taste...and mix well.
Put a few chunks of deep fried fish into a couple of steamed corn tortillas, follow with a dollop of the Rocky's-flavored cabbage mix....and get ready to experience the sustenance of the Gods :)

Submitted by Vic S., CA

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       Rocky's Ultimate BBQ Recipe

5lb pork roast, loin, FRESH ham (not smoked) or beef brisket
Rub meat down with Rocky's BBQ hot sauce, cumin, cracked black pepper, garlic powder, Garahm Marsala and kosher salt
Place meat in smoker and smoke as usual
Place in covered dish and roast in oven at 350° for three hours, keep
basting in juice. Add a li ttle beer if you like
Once cooked, shred with fork and mix with juice
Place meat on Kaiser roll and top with Rocky's BBQ hot sauce and enjoy!

Submitted by Vic C Meadville, PA

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Pesto Spread Featuring Rocky's Hot Sauce (s)

3 oz. each whole Parmesan, asiago and Romano cheeses. A healthy handful of each: whole basil and spinach, 10 whole peppercorns, 1/4 cup water, 1/4 cup EVOO, 5 whole garlic cloves, sea salt to taste. You can use Rocky's garlic or lime sauce, depending on what flavor profile you're looking for. Lime is good for Mexican style dishes and garlic is good for basically everything else. A magic bullet or a nutribullet is ideal for the texture, but a food processor or blender works, too. Blend ingredients thoroughly until you reach a smooth yet thick consistency. If it's too clumpy, use a little more water. You can use the spread for bruchetta, pizzas, pasta, rice, grilling or with cheese and cracker plates. It's also a good butter substitute as it spreads easily yet melts like butter. Very delicious. Enjoy!

Submitted by Haley D., Northeast Philadelphia, PA

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Crispy Bacon Mac & Cheese Stuffed Buffalo Chicken 

Products Used:

Sabrosa Salt Company Fired Up Salt
Rocky's Hot Sauce Original Hot Sauce (can also use Bacon)
Other Ingredients
1/2 strip bacon diced
butter
flour
2 1/2 cups milk
1/4 cup cream cheese
Blue Cheese Crumbles
Small pasta such as macaroni, orzo or mini penne
2-4 chicken tenderloins cut thin (cut in half the long way)
Breadcrumbs
1 egg beaten
ketchup
olive oil
1 green onion sliced

Preparation:

-In a medium-large, coverable pot, fry the diced bacon on medium heat for about 5 minutes.
-Add 2 tbsp butter and let melt.
-Add 3 tbsp flour and stir to form a roux.
-Add milk and stir to incorporate. Raise heat to medium high and bring to a slow boil and then add 1/2 lb of the small pasta. Lower heat to medium and stir to make sure everything is incorporated. Bring to a simmer.
-Cover and let simmer for 5 minutes, then uncover and let simmer an additional 5 minutes until pasta is tender.
-Add cream cheese and stir to incorporate everything.
-Add 1/2 cup of blue cheese crumbles and stir until creamy. 
-Take off heat, cover and let cool for 20 minutes.
-Place the thin cuts of chicken tenderloin in plastic wrap and place on a smooth, flat surface. Pound gently with the flat end of a meat tenderizer until thin and wide. Sprinkle a little Sabrosa Fired Up Salt on top.
-Place a ball of about 3 tbsp of the cooled mac & cheese mixture in the center of the chicken and carefully (so the chicken doesn't tear) wrap the chicken around the mac and cheese so none is seen. Place on a gently floured (or plastic wrap-lined) plate so they don't stick. Repeat until all chicken and mac is used. (you can form any remaining mac and cheese into small balls for mac and cheese bites as well)
-On a small plate or in a small bowl, prepare a mixture of 1/2 cup bread crumbs, 2 tbsp flour and a pinch of Sabrosa Fired Up Salt and mix thoroughly.
-Beat an egg in a bowl.
-Create a mix of 3 tbsp melted butter, 1 1/2 tbsp Rocky's Hot Sauce (original or bacon) and 2 tbsp ketchup and mix thoroughly.
-Preheat oven to 300 degrees.
-Heat 2 tbsp olive oil in a large pan big enough to hold all the chicken.
-Dredge the chicken first into the flour/breadcrumb mixture, then the egg, then back to the flour/breadcrumb mixture, then place directly into the pan. Do the same with any remaining mac & cheese balls.
-Brown the chicken and the balls on every surface for about a minute per side.
-Take off heat and brush on the hot sauce mixture generously and sprinkle some more blue cheese crumbles on top.
-Place the pan directly into the oven for 5 minutes.
-Let sit for 3 minutes before serving topped with green onion.

Recipe courtesy of Sabrosa Gourmet and EATME: The Elite Association for Tasty Mealtime Enterprises 
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Meatball Parmigiana Egg Rolls in a Creamy Tomato Sauce

Products Used:

Sabrosa Gourmet Basil Olive OIl
Rockin' Rubs Tuscan Temptations Blend
Rocky's Hot Sauce Garlic Flavor
Sabrosa Gourmet Italian Seasoning Salt

Other Ingredients:
1 tbsp butter
1 1/2 tbsp flour
1 cup milk
1 cup of tomato sauce (preferably homemade)
1 lb ground meat (can use turkey, chicken, pork or beef- I used pork)
2 tbsp flour
3 tbsp bread crumbs
2 green onions sliced
1 egg slightly beaten
Shredded Italian cheeses (I used parmesan, mozzarella, asiago & provolone)
Egg roll wrappers
1/3 cup water
Chopped Roma tomatoes for garnish

Preparation:

In a large saucepan, heat 1 tbsp Sabrosa Gourmet Basil Olive Oil with 1 tbsp butter on medium heat until butter is melted.

Add flour and stir to form a roux.

Add the milk and bring to a slow boil on medium high heat to thicken.

Once thickened, lower heat to medium low and stir in tomato sauce, 1/2 tbsp Rockin Rubs Tuscan Temptations Blend, 1 tsp Rocky's Garlic Hot Sauce, and a pinch of Sabrosa Italian Seasoning Salt.

Cover and keep warm on low heat while you make the egg rolls.

Combine ground meat, 1/2 tbsp Rockin Rubs Tuscan Temptations, 1/2 tsp Sabrosa Italian Seasoning Salt, flour, breadcrumbs, 1 1/2 green onion slices, and the egg, and stir until incorporated.

Take a handful of the meat mixture and form into an oval with a well in the center.

Then fill the well with about a 1bsp of the cheeses.

Then form the meat around the cheeses until the cheese is sealed in the center. You may add a little more of the meat mixture if you need to. Make as many ovals as you can with the meat mixture (should be enough for about 6-8) and place them onto a plate.

Take an egg roll wrapper, and face it diagonally so a corner is pointing toward you.

Place the meat oval about 3 inches from the edge of the corner and then roll the edge over the meat until all of the meat is encased in one revolution of the wrapper.

Then fold the edges of the wrapper in, and roll the rest of the way. Wet the final corner's edges with a little bit of water using your finger and press gently to seal the edge like an envelope. Continue until all of the wrappers and meat is used.

In a large, coverable frying pan, heat about 2 tbsp of Sabrosa Gourmet Basil Olive Oil into a pan on medium high heat. Then place the egg rolls, seam side down into the pan for approximately 2 minutes until golden brown. Then flip the egg rolls over and fry for another 1-2 minutes until golden brown.

Add water to the bottom of the pan and cover tightly to allow the rolls to steam for 7 minutes.

Serve with the sauce, some more cheese on top and some tomatoes and green onion for garnish.

Recipe courtesy of EATME: The Elite Association for Tasty Mealtime Enterprises

 

 

 

 

 

 

 

Rocky's Tequilla Lime Ceviche

1 lb white fish - - Cod, Sea Bass, Talapia, Grouper etc...
1 lb Shrimp Deveined
1 lb scallops
4 tbsp Rockys Lime hot sauce
10 Limes
1 cup concentrated lime juice
1 bunch cilantro
4 tbsp finely chopped Serrano peppers
2 tbsp finely chopped Jalepeno peppers
1 tbsp Habanero pepper (Optional)
1 Red bell pepper finely chopped
1 Yellow bell pepper finely chopped
1/2 large Bermuda finely chopped
8 cloves garlic (separate 6 cloves and 2 cloves) crushed and finely choped
2 tsp kosher salt or to taste
1/2 cup of Patron Tequilla

Cut fish into 3/4" cubes. Place seafood in dish that has cover and juice 10 limes over seafood with Rocky's Lime hot sauce, 1/4 cup Tequilla, 6 cloves garlic, cilantro, and half of all peppers and onion. Let sit for three hours stirring every 30 minutes. NOTE: No cooking required; the citrus juice cooks it for you.

Once chilled stir all remainder of all ingredients together, cover bowl and chill for 1-1/2 more hours then stir and serve in chilled bowels with your favorite cerveza! Enjoy!

Submitted by Vic C., Meadville, PA

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Black Crabby Mary a la Rocky's 

1.5 oz. vodka
6 oz. Clamato juice
1 1/2 tbsp Rocky's Hot Sauce
1 pinch prepared horseradish
1 pinch celery salt
1 dash lime juice
1 pinch coarse ground black pepper
1 dash lemon juice
1 pinch, Cajun seasoning
1 pinch, Old Bay seasoning

Garnish: whole snow crab leg, shrimp in the crabs claw, olives and celery stalk

Glass: pint

Created by Paul of Blackhawk Grinding. Submitted by Vic C., Meadville, PA

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Spicy Pineapple Lime Wings

Products Used:

LFK Rub it Right Blend

Sabrosa Gourmet BBQ Salt

Sabrosa Gourmet Pineapple White Balsamic Vinegar

Rocky's Hot Sauce Lime Flavor

Other Ingredients:

  1 tbsp sesame oil

  2 lbs Chicken Wings

  Olive Oil

 

Preparation:

 

Combine 1 tbsp LFK Rub it Right, 1/2 tsp Sabrosa BBQ Salt, 1/3 cup Sabrosa Pineapple White Balsamic Vinegar, 1 tbsp Rocky's Lime Hot Sauce and 1 tbsp sesame oil and marinate chicken wings for at least an hour.

 

Grilling:

Grill wings on direct heat for 35-45 minutes while turning and basting every five minutes or so.

 

Pan Roasting:

Preheat oven to 350 degrees.

In a large pan, enough to hold wings, heat olive oil on medium high heat until pan is very hot.

 

Place wings in pan and ear on all sides for 1-2  per side.

Pour the remaining marinade on top of wings and place directly in oven for 35. Broil for 3-5 minutes until golden brown and crisp.

 

See video at: https://www.facebook.com/Rockyshotsauce/videos

Posted on  Facebook 7/18/17

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GTTwice Baked Blue Cheese & Buffalo Potatoes

Products Used:

Sabrosa Gourmet Fired Up Salt
Rocky's Hot Sauce Bacon Flavor

Other Ingredients:
2 large potatoes
Olive oil
2 tbsp butter
2 tbsp light sour cream
Handfull of blue cheese crumbles
1 green onion sliced
Shredded white cheddar cheese

Preparation:

Preheat oven to 350 degrees.

Cut the potatoes in half and brush or spray on some olive oil and sprinkle with Sabrosa’s Fired Up Salt.

Grease an oven safe pan or tray with olive oil and place face down into the pan and into the oven for 35-40 minutes.

Carefully remove and let sit for 15 minutes until cool enough to work with, but still warm.

Carefully cut out the center of the potatoes leaving about 1/4 of an inch border or so and place the contents into a bowl with 1 tbsp Rocky's Bacon hot sauce, ˝ tsp Sabrosa Fired Up Salt, butter, sour cream, blue cheese crumbles and green onion (leaving some for garnish) and mash with a masher.

Re-stuff the potatoes, top with cheese and place back into oven for 15 minutes. Broil for 2 minutes to get a nice golden brown on top.

Top with green onions and serve.

Recipe courtesy of EATME: The Elite Association for Tasty Mealtime Enterprises

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  Beer & Buffalo Chicken Orzo Stew

Products Used:

Rockin' Rubs Olive Oil Dipping Spice

Sabrosa Gourmet White Balsamic Vinegar

Sabrosa Gourmet Lemon Dill Salt

Rocky's Hot Sauce Original Hot Sauce

George Paul Vinegar Apple Cider Vinegar

 

Other Ingredients:

Olive oil

1/2 onion chopped

2 green onions sliced

2 chicken drumsticks

2 stalks of celery chopped

2 carrots sliced

2 red potatoes diced large

1/2 lb green beans cut

1 bottle of beer

6 cups water

4 tbsp butter

2 tbsp Worcestershire sauce

1 lb collard greens cut

1 cup orzo

3 tbsp flour

Provolone cheese slices

Preparation:

In a large, coverable pot, saute onion and 1 1/2 green onion on medium high heat with a pinch of Sabrosa Lemon Dill Salt for about 2 minutes until onions become translucent.

Add chicken and 1 tbsp of the Rockin' Rubs Kickin' Dipping Spice and brown the chicken for about 3 minutes.

Add the celery, carrots, potatoes and green beans and saute for another 2 minutes or so.

Add the bottle of beer,1/4 cup of Sabrosa Gourmet Balsamic Vinegar, 4 tbsp Rocky's Original Hot Sauce and let come to a simmer.

Add the water, butter, Worcestershire sauce, 2 tbsp of the George Paul Vinegar and a tsp of the Sabrosa Lemon Dill Salt, and let come to a rolling boil.

Add the collard greens, cover and lower heat to medium low and let simmer for 45 minutes.

Remove chicken drumsticks and set on a cutting board.

Add the orzo and flour and stir. Raise heat to medium to get a nice simmer going and let sit uncovered for an additional 15 minutes so broth thickens.

Cut the chicken into chunks and place back into the stew. Cover, take off heat and let sit for 15 minutes.

Salt to taste.

Serve in a bowl with a slice of provolone and some more green onion slices.

Recipe courtesy of EATME: The Elite Association for Tasty Mealtime Enterprises

 

Got a recipe you'd like to share? Just Email it to info@rockyshotsauce.com

 

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1451 Anderson Ave., Oreland, PA 19075