Luckys Hot Sauce Rudolphs Red with Garlic – Review

We are reviewing Lucky’s Popcorn Dressing Hot Sauce – Rudolph’s Red with Garlic, our 2nd Lucky’s review. We previously wrote about Lucky’s Jalapeno Garlic sauce. Happily, Rudolph’s Red rates a much better opinion from us.

Super bright red in color, with a simple crushed mild red pepper base, Rudolph’s Red is a delicous blend that reminds me of those hoagie spreads, or wet red peppers that are traditional on subs and hoagies. When I pressed owner Mark Porisch about the “hot red peppers” listed, he gave me the standard “… then I’d have to kill you” line. He did kindly add, “it’s a milder variety from the jalapeno family”.

Lucky's Rudolph's Red Hot Sauce

Bright in color and flavor - Lucky's Rudolph's Red

Despite the name, this is not a seasonal or holiday sauce. It’s available year-round and a winner with us. Read on…
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HSM 002 – Sriracha Garlic Wings

HotSauceMinute 002 – We’re eating our famous Sriracha Garlic Wings. Our 4th of July leftovers taste just as good the second time around.

Here’s the link to the recipe and our version with Marilyn’s Blue Cheese Dip as well.

http://hotsaucedaily.com/2010/02/06/week-of-wings-day-7-sriracha-garlic-wings-2010/

Luckys Popcorn Dressing Jalapeno with Garlic Hot Sauce – Review

Lucky’s Popcorn Dressing is quite an odd name for a hot sauce company. We’ve received a few products from them for review – and first up is their Jalapeno with Garlic Hot Sauce.
Lucky's Popcorn Dressing Jalapeno with Garlic Hot Sauce Label
With its bright green color, there’s no doubt this is purely jalapeno but with a twist – there are a lot of garlic bits floating about. We tried this sauce on eggs, pizza, and straight up.
[Read more…]

Sriracha Garlic Wings 2010

Week of Wings – Day 7 – wraps up with our signature wings recipe that features Sriracha sauce, tons of garlic and cilantro with lime juice. This is our ultimate wings recipe – our favorite.

Sriracha Garlic Wings Recipe

sriracha garlic wings finished

Sriracha garlic wings. Sriracha HOT chili sauce, crispy chicken wings, and tons of garlic make these hot and savory wings the *best* chicken wings we’ve ever cooked!
The wings are first marinated, then baked for 20-30 minutes before being deep fried to crisp them up. Then, you toss them in the Sriracha, butter, cilantro, garlic and lime sauce before serving. Yum!!!
We’ll repeat the recipe at the end of this post.

The basics:

  • 4 pounds chicken wings, cut up (serves 4)
  • 1-2 quarts vegetable oil for deep-frying

For the marinade:

  • 1/8 cup ground coriander (2 Tbs)
  • 1/2 tsp ground cumin
  • 1 Tbs kosher salt
  • 1/8 cup extra-virgin olive oil(2 Tbs)

Step 1. In a large zip-lock bag, as seen above, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.

Step 2.Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.

For the sauce:

  • 1/2 cup Hot Sriracha chili sauce (or to taste)
  • 3/4 stick (6 tbl) unsalted butter, melted
  • 1/4 cup chopped cilantro
  • finely grated zest and juice of 1 lime
  • 4 large cloves garlic, minced

Step 3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside

Step 4.Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.

plate of sriracha garlic wings

Step 5.Serve hot, on a platter with your favorite side dishes.

Click here for a great and easy blue cheese dip recipe

That’s our easy to make blue cheese dip with cool cucumber spears. Yummy!

The original recipe by Cleveland, OH, Chef Michael Symon, is in the Feb ’08 issue of Food and Wine Magazine.
Huy Fong Sriracha Sauce needs no refrigeration.

Here’s the full recipe without interruption:

The basics:
* 4 pounds chicken wings, cut up (serves 4)
* 1-2 quarts vegetable oil for deep-frying

For the marinade:
* 1/8 cup ground coriander (2 Tbs)
* 1/2 tsp ground cumin
* 1 Tbs kosher salt
* 1/8 cup extra-virgin olive oil(2 Tbs)

For the sauce:
* 1/2 cup Hot Sriracha chili sauce (or to taste)
* 3/4 stick (6 tbl) unsalted butter, melted
* 1/4 cup chopped cilantro
* finely grated zest and juice of 1 lime
* 4 large cloves garlic, minced

1. In a large zip-lock bag, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.
2. Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.
3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside
4. Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.
5. Serve hot, on a platter with your favorite condiments

(serves 4 – figure 1lb wings per person)

Javelina Red Sauce Review

Javelina Red Sauce – From WesTexasHerbs.com

Jason Russo of TexasFood.com (reviewed here) sent us a bottle of Javelina Red Sauce to review.

javelina-red-sauce-400x1160

Javelina Red Sauce

I opened this bottle not expecting much because the ingredient list seemed so simple. My first taste was on tacos made by a friend that lacked the spiciness we are used to in our taco recipe. I was happy to find that Javelina Red Sauce really kicked up the taco, and gave it a credible amount of heat…. not so hot you couldn’t stand it, but full of flavor with a nice heat that lingered.

That’s the way I like my hot sauce… give me some heat that stays with you, and a good flavor that makes you want more.

Ingredients: water, red peppers, salt, spices, peaches, garlic, acedic acid, xanthan gum, sodium benzoate as a preservative, habanero peppers

The first hit is vinegar with heat following. I have to tell you, when I first tasted this, I thought it was just another hot sauce, but after putting this on tacos, eggs, grilled cheese, and more, more than ever, it is my favorite hot sauce.
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Thai Food Supermarket Online:
ImportFood.com

ImportFood.com – Thai Food, Groceries, Cookware and Asian Recipes

Are you looking for Sriracha sauce, Thai spices, ingredients and recipes? Look no further than importfood.com! These folks are the real deal.

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Flying Goose Sriracha Sauce Part 2

We compare Flying Goose Sriracha to 3 others: Huy Fong, Shark Brand & Chuew Huad

They are all similar in that each is a garlic based Thai style sauce. All are made in Thailand except the venerable Huy Fong, made in California, USA. The Huy Fong (Rooster) is also the only one that keeps, without refrigeration.

Each sauce has it’s own distinct flavor profile. Let’s start with the star of this post.

Flying Goose Sriracha Hot Chilli Sauce:

The thickest of the group, it’s quite hot, with a strong garlic flavor.  Very pungent and a bit salty due to the MSG that’s in it. I’d say it is the 2nd hottest, after the Huy Fong. Still, it’s very exciting to finally get my hands on some Flying Goose. Apparently it is readily available in the U.K., especially England and Germany, but I’ve not found one source for it here in the U.S.

Ingredients: Chilli 70%, Water, Sugar, Garlic, Flavour Enhancer (E621)[MSG], Stabilizer (E415), Citric Acid (E330), Preservative (E202)

Huy Fong Tuong Ot Sriracha (the Rooster label):

I think this is the hottest of the four, and while it served us well when it was all we knew, after tasting the other authentic sauces, the ‘ol Rooster just isn’t the best. Tasting it brings on the heat alright, but then the saltiness shows up. Compared to the Flying Goose, the Rooster pales in depth of flavor, beyond the heat. There is also very little sweetness, even though sugar is 2nd in the list of ingredients.

Ingredients: Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite as preservatives, and Xanthan Gum

Shark Brand Sriracha Chili Sauce (the tall bottle with the yellow label):

This one starts off sweet and vinegary, then the garlic and heat kick in. It’s also very thin compared to the 2 above. I’m told by the distributor that the Shark Brand is a very popular and authentic line in Thailand, and is one of his better sellers. I would definitely buy another bottle of the Shark.

Ingredients: Chilli 35%, Water 25%, Sugar 20%, Garlic 10%, Salt 5%, Vinegar 5%

Chuew Huad Red Chilli Sauce:

It’s hard to pick a favorite, but this one is up there. It’s the thinnest of them all, and also the sweetest. With no preservatives at all, and salt last in the ingredients, it seems to have a really pure, fresh taste. It’s a shame it only comes in a small 100 c.c. bottle. I ordered 3 bottles the last time, along with a yellow chilli sauce that we’ve not tried yet.

We’ve mixed the Chuew Huad with a little butter, and made some delicious chicken tender skewers on the grill.

Ingredients:  Red Chilli 70%, Garlic 10%, Sugar 8%, Vinegar 7%, Salt 5% (no preservative or color added)

Where to buy:

Flying Goose:

www.Chilliworld.com – be warned, their search function sucks. Use the direct links below.

Flying Goose -small – 200 ml

Flying Goose – large – 455 ml

Their price for the 2 small bottles was £1.99 each, shipping was £7.47 = Total: £11.45 GBP

My bill was $16.76 US Dollars for the two small, 200 ml bottles. I ordered them on Dec 7th, 2008, they shipped out on Dec 10th, and arrived on Dec 22nd. So allow about 2 weeks from ordering to receiving. Also, you should create an account. All in all, it was an ok ordering experience, as I’ve not ordered anything internationally from the ‘net before.

Shark Brand Sriracha Chili Sauce & Chuew Huad Red Chilli Sauce:

I highly recommend importfood.com for any and all Thai ingredients! Tell owners Jerry and Yaowalak Good, that HotSauceDaily.com sent you!

Srirach Sauce, Shark Brand, 7 oz bottle – $3.29

Chuew Huad Pure fresh red chile sauce, 3.5 oz bottle – $2.79 (importfood.com incorrectly lists the bottle as 6oz.)


Huy Fong Tuong Ot Sriracha (the Rooster label):

Available at grocery stores all over the U.S. (Food Lion, Harris Teeter, etc.)

More Sriracha sauce articles:

Flying Goose Sriracha Sauce Part 1

Hot Sriracha Garlic Chicken Wings recipe

Compare Sriracha Hot Chili Sauces

Compare Sriracha:
Huy Fong and Ka-Me Sauces

We love Sriracha Hot Chili Sauce. It’s great on all Oriental foods, as well as on our favorite hot chicken wings recipe. But in a recent conversation with our doctor, a hot sauce loving foodie himself, he told us he was unable to find the plastic squeeze bottle of Tuong Ot Sriracha pictured here.

This led us to this post – a comparison of *real* sriracha sauce with a lesser quality one. [Read more…]