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Welcome to the Green Rooster hot sauce site. |
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New technologies now has let cottage industries, such as Sam Adams microbrewery for instance, reach the public more economically. As such Green Rooster can now be ordered directly, although by mail order only since surcharges for credit cards offset the small item cost for single bottles of Green Rooster. We make Green Rooster hot sauce right here in our own kitchen, this makes each bottle have direct supervision. Only the best Cayenne and red peppers with distilled white vinegar are used. The seven ounce bottle is an easy dispenser as well as table friendly. They are $2.59 per bottle. Ordering is easy. Just check the shipping chart for your area and number of bottles you wish and send a check to us at Green Rooster c/o Doug Edwards 22030 ste B PMB 201 Ventura blvd Woodland Hills Ca 91364 and give us a couple of weeks for us to catch up with your order. Green Rooster didn?t think any web site would be complete without including some recipes needing hot sauce so we added a dozen or so nifty ones below. Thank You for cooking with Green Rooster. |
| We also wanted to add some general health foods so you can order these here |
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| Here's some flavorful coffee beans as well |
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Buffalo Chicken Wings: Buffalo wings were first served in a bar in Buffalo, New York believe it or not. And gained nation wide popularity with sports fans almost over night. The chicken is served with celery sticks, which are dipped in blue cheese dressing, to counter the hot spiciness of the Green Rooster?s hot sauce. 4 pounds chicken wings Salt and freshly ground pepper to taste Oil for deep frying 4 tablespoons butter 5 tablespoons Green Rooster hot sauce 1 tablespoon white wine vinegar 2 1/2 cups blue cheese dressing Celery sticks Discard the wing tips and cut the chicken wings into 2 pieces at the joint. Sprinkle with salt and pepper. Heat the oil in a deep fryer to 375F. Add half of the wings and cook, stirring occasionally, about 10 minutes, until crisp and golden. Remove with a slotted spoon and drain well. Repeat with the remaining wings. Melt the butter and add vinegar and the hot sauce to taste. Pour over the chicken wings and serve with the blue cheese and celery sticks. |
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Hot Bitter Chocolate: Nobody thought it could be done but a chief in Woodland Hills, California swears by this recipe. 4 ounces unsweetened chocolate 2 tablespoons butter 2 tablespoons light corn syrup 6 tablespoons sugar 3/4 cup milk 3 drops of Green Rooster hot sauce pinch of salt Melt the chocolate with the butter over hot water. Add the corn syrup and sugar and blend. Add the milk, hot sauce and salt and cook, stirring , 10 minutes. |
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Deviled Chicken Spread: While we?re on chicken, try this quick appetizer. It could be made from left overs so sudden guests are no problem. 1 cup ground cooked chicken 1/4 cup finely chopped scallions 2 tablespoons mayonnaise 2 or 3 drops of Green Rooster hot sauce salt to taste Combine all the ingredients until well blended. Chill, if desired, before serving. Use as a spread. |
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Fried Shrimp: It must be the salt but shrimp and hot sauce just seem to go together. It is suggested this be eaten on either very hot days or cold ones. 1 pound shrimp, shelled and deveined 1 tablespoon cognac, rum or lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon Green Rooster hot sauce Frying batter Oil for deep frying Marinate the shrimp in the cognac and Worcestershire sauce for about 15 minutes. Dip a few shrimp at a time in the batter and fry in deep oil heated to 375F until golden brown. Drain on paper toweling. sprinkle with hot sauce until taste. Serve with horseradish or capers. |
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Hot Buttered Nuts: Salt will keep the beer flowing. This will do it. 1 pound shelled nuts (pecans, walnuts or almonds) 2 tablespoons melted butter 2 teaspoons salt 1/2 teaspoon Green Rooster hot sauce Preheat the oven to 250F. Place the nuts on a baking sheet and pour the butter over them. Toss the nuts about a bit to coat well. Bake for 10 to 15 minutes, until nuts are crisp and golden brown. Shake the pan occasionally or stir with a spoon to achieve even browning. When the nuts are cool, taste them. Sprinkle with salt and the hot sauce. |
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Baked Fish in Foil: Try this fish sprinkled with hot sauce and see if you ever eat fish without Green Rooster again! 3 lb whole red snapper, bluefish, mackerel, bass, shad, or similar fish, cleaned and ready to cook 1 clove garlic, crushed 1/4 cup butter or margarine, softened 1 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon dried thyme leaves 1 teaspoon floor 1/2 lb deveined, shelled large shrimp 1/2 lb mushrooms, sliced 3 tablespoons lemon juice 1/2 cup white wine 1/4 cup chopped parsley 1 teaspoon grated lemon peel 6 teaspoons Green Rooster hot sauce Pre heat oven to 375F. Wash fish, inside and out, under cold running water. Dry well on paper towels. In small bowl, combine garlic, butter, salt, pepper, thyme, flour; mix well. place fish on double thickness of 24 by 18 inch heavy duty foil. In cavity of fish, place 1 tablespoon garlic mixture, 4 shrimp, and 1/2 cup mushrooms. Sprinkle with 1 tablespoon lemon juice and 2 tablespoon wine. Dot top of fish with remaining garlic mixture. Arrange remaining lemon juice and white wine, the parsley, and lemon peel. Bring long sides of foil together over fish, and secure with double fold. Fold both ends of foil upward several times. Place on cookie sheet. Bake 40 minutes (allow 10 to 12 minutes per pound), or until fish flakes easily when tested with fork. Serve with juices in foil spooned over top and sprinkle with hot sauce to flavor. |
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Scrambled Eggs A La Suisse: Thirty years ago when we fell in love hot sauce it was because we tried it on eggs. Now we can?t eat an egg, from boiled to scrambled, without any hot sauce! 8 eggs 1/2 cup light cream 1/2 teaspoon salt 3 tablespoons Green Rooster hot sauce 1 cup grated natural Swiss cheese 2 tablespoon butter or margarine Snipped chives or parsley With rotary beater, beat eggs, cream, salt in top of double boiler until well combined. Stir in 3/4 cup Swiss cheese and the butter. Cook, over gently boiling water, stirring occasionally, 12 to 15 minutes, or until eggs are set but still creamy. Serve eggs sprinkled with rest of cheese, chives and the hot sauce. |
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Hot Braised Short Ribs: We always loved to experiment so sooner or later we had to try ribs. 4 lb beef short ribs 1 cup coarsely chopped onion 1 clove garlic crushed 1 tablespoon Green Rooster hot sauce 4 black peppercorns 1 bay leaf 2 teaspoons Worcestershire sauce 1/2 teaspoon dried marjoram leaves 1 can condensed beef broth 1 cup water Wipe short ribs with damp paper towels. If necessary, trim excess fat. Slowly heat Dutch oven. Add short ribs fat side down: over medium heat, brown well on all sides about 30 minutes. Discard drippings. Add onion, garlic, peppercorns, bay leaf, hot sauce, Worcestershire, marjoram, broth, and 1 cup water; bring to boiling. Reduce heat, and simmer, covered and turning meat once, 1 1/2 to 2 hours, or until tender. Remove short ribs to serving platter: keep warm. Skim fat from pan juices. Mix flour with 1/2 cup water until smooth. Stir into pan juices; bring to boiling, stirring. reduce heat, and simmer 3 minutes. Strain, and pour over short ribs. Garnish with tomato wedges and parsley. |
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Baked Lemon Haddock: 2 pounds haddock fillets 1 cup seasoned dry bread crumbs 1/4 cup butter or margarine -- melted 2 tablespoons dried parsley flakes 2 teaspoons grated lemon peel 1/2 teaspoon garlic powder Cut fish into serving-size pieces. Place in a greased 11x7x2" baking dish. Combine remaining ingredients. Sprinkle over fish. Bake at 350 for 25 minutes or until fish flakes easily with a fork. |
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Pasta with Chiles 'N' Cream: 1 package of fresh fetticcini cooked per package directions. 1/2 C. light whipping cream 1 medium red onion julliened your favorite chile julliened 2 tablespoons olive oil 2 tablespoons Green Rooster hot sauce juice and zest of 1 lemon 1 teaspoon salt or to taste While water for pasta is heating up to rolling boil, prepare onion and chile(s).Zest lemon. Roll around counter top while gently pressing down with your palm. Slice and squeeze. Reserve zest and juice. Heat saute pan over med-high heat and add oil. Add onion and saute till onion starts to turn translucent. (Water should be at a boil by now, so add pasta.) Add chile and continue cooking till onions just start to caramelize. Add cream and cook approximately 2 more minutes. Add juice to cream mixture and 1/2 of the zest reserving rest for garnish. (This is the only tricky part-if you add the juice and the cream at the same time the cream will break or curddle but will not if the cream is cooked a bit first) Stir frequently, let sauce cook and thicken some. Pasta should be cooked. Drain well, toss with cream sauce and add salt. You can use dry pasta but the timing will be off so adjust accordingly. This dish is quick to make and inexpensive. The sweetness of the onion and the heat of the chile plus the play against the cream and the texture of the chile against the pasta makes this dish superb. |
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Carne Adovado: 2.5 pounds pork loin 15 ounces red enchilada sauce 1 white onion, chopped 1/2 cup vinegar 1 teaspoon oregano Trim all the fat from the meat and cut in bite-size cubes. Mix the Red Enchilada Sauce with the onion, vinegar and oregano. Place the meat in a glass baking dish and cover with the medium hot enchilada sauce mixture. Stir to coat each piece of meat and marinate overnight in the refrigerator. The next day, bring the meat to room temperature. Put into a preheated 425-degree oven for 90 minutes. Drain excess water from the baking dish and bake 60 minutes longer at 325 degrees. Carne adovada should be well cooked. Add additional enchilada sauce as desired. Serve over brown rice, wrapped in flour tortillas or in tacos. |
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Wrapped Farm Catfish with Cream Cheese Stuffing: 4 (6-8 oz.) farm-raised catfish fillets, fresh or frozen 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon lemon juice 1 cup fresh bread crumbs 3 tablespoons cream cheese 1 tablespoon lemon juice 1 tablespoon chopped celery 1 tablespoon chopped onion 1 teaspoon dried parsley 1 teaspoon ground thyme 1/2 teaspoon salt 1/4 teaspoon pepper 8 slices bacon pimiento strip 1 tablespoon Green Rooster hot sauce Thaw fish, if frozen. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle fish with 1 teaspoon lemon juice. Combine bread crumbs, cream cheese, 1 teaspoon lemon juice, celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide stuffing into 4portions. Place 1 portion of stuffing at one end of each fillet. Roll fish around stuffing. Fry bacon until cooked, but not crisp. Wrap 2 slices of bacon around each fillet; secure with a toothpick. Place fish rolls in a lightly greased baking dish. Bake in a moderate oven at 350 degrees for 15 - 20 minutes or until fish flakes easily when tested with a fork. Remove toothpicks before serving. Garnish with lemon slices and pimiento strips. |
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Crispy Pecan Fillets: 1 1/2 lb. catfish fillets 1/4 lb (1 stick) unsalted butter 1 cup milk 1/4 cup vegetable oil 2 c Yellow cornmeal 1 cup chopped pecans 1 teaspoon Green Rooster hot sauce 1 cup chopped parsley 1/2 teaspoon salt 1/2 cup freshly squeezed lemon juice Wash the fish fillets under cold running water, and place them in a bowl with the milk, hot sauce and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately |
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Catfish in Blue Corn Jalapeno Crumb Coating: 1 1/4 to 1 1/2 pounds catfish fillets 3/4 cup blue cornmeal 1 jalapeno chile or to taste, finely minced 2 garlic cloves, finely minced 1/2 teaspoon salt vegetable oil for frying salsa and lemon wedges, or lime wedges Rinse and pat the fillets almost dry, leaving enough moisture on each for the meal mixture to stick. Combine cornmeal, chile, garlic, and salt in a shallow bowl. Heat about 1 inch of oil in a large skillet over medium-high heat. Dip each fillet into the meal mixture, then place in hot oil, turning when browned. Fry until other side is browned and fish just begins to flake when pierced with a fork. Serve with salsa and lemon wedges. |
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Catfish in Firey Lemon Coriander Sauce: 5 Green New Mexican chiles -roasted, peeled, seeded, chopped 1/2 ts ground coriander seeds 1 1/2 lb catfish 1 ts Garlic, minced 4 tb Ghee or vegetable oil 1/4 c Lemon juice Lemon slices for garnish 4 tb Chopped fresh cilantro Mix the chiles, garlic, lemon juice, cilantro, and coriander and use to marinate the fish overnight in a glass or ceramic dish. Remove the fish and combine the marinade with the melted ghee. Grill or broil the fish, basting with the marinade mixture. Garnish with lemon slices and serve with the butter on the side. |
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Catfish Baked with Cheese: 6 Catfish Fillets (about 2 lb) 1/4 cup Flour Black pepper to taste 1 Egg -- lightly beaten 8 tablespoons Butter -- melted 1/2 cup Fresh grated Parmesan cheese Salt to taste 1 teaspoon Paprika 1 tablespoon Milk 1/4 c Sliced almonds Preheat oven to 350 deg. Wipe the catfish dry. Blend together the cheese, flour, salt, pepper, and paprika. Combine the egg and milk in a flat dish. Dip the fillets in the egg mixture, and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish, and pour the butter over all. Sprinkle with the almonds. Place in oven and bake for 20 minutes. Sprinkle with Green Rooster to taste. |
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Cajun Catfish: 4 catfish fillets, 4 oz. each 1 ounce wheat flakes cereal 1 tablespoon paprika 1/4 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon Green Rooster hot sauce 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon thyme 1 tablespoon oil Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil |
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Baked Fillet of Catfish Creole: Creole Sauce: 4 7oz catfish fillets 2 tb Butter 1 c Chopped onions 3/4 c Chopped celery 1/2 c Bell pepper -- chopped 4 Cloves garlic -- chopped 2 cans tomato sauce -- (8 oz. each) 2 Bay leaves -- (whole) 1 t Chili powder Salt -- to taste Green Rooster hot sauce -- to taste 1/2 ts Sugar 1/4 ts Thyme 1/4 ts Dill 1/4 ts Sweet basil 1 c Water Salt Make Creole Sauce: In a heavy pot, saute vegetables in butter until done (10 minutes). Add tomato sauce, herbs and spices and water. Bring to a rapid boil, and reduce to simmer. Stir occasionally and cook approximately one hour. Add water to retain volume. Season with salt and hot sauce to taste. Place catfish fillets in baking pan with 1-inch lip. Cover with Creole sauce. Bake at 350 F. for 15-20 minutes. |
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Chalupas with Chipotle Chiles: 3 lb pork loin roast 1 teaspoon salt pepper -- to taste 3 cloves garlic -- sliced 1 16 oz pkg dried pinto beans -- soaked several hrs 1 teaspoon oregano 1 teaspoon ground cumin 1 tablespoon chili powder 1 7 ounce can chopped green chiles -- drained 2 to 3 chipotle peppers en adobo, minced Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream. Add a can of diced tomatoes or Rotel to leftovers and serve over rice. Delicious! |
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Marinated Chicken Brest with Serranos: The marinade: 2 chicken breasts 1 cup orange juice (tropicana works fine) 2 cups chablis wine 1/2 large white onion diced 1 tsp minced garlic 6 serrano peppers, finely diced (frozen or fresh works great) a pinch of oregano double pinches of sweet basil, tarragon, rosemary Mix marinade ingredients and pour over chicken in ziploc bag or non-reactive container. Marinate for 24 hours in the refrigerator. Saute drained chicken in skillet until browned on both sides and cooked through. used olive oil, which blended well with the seasoning and accented the marinade flavors well. The skillet was preheated mainly for the searing effect on the chicken, to keep it moist and tender, and as a bonus had a remarkably aromatic cloud of flavor when the chicken went into the pan. Then turn the heat down and cover for the last couple minutes to add the steam cooking effect. When placing the chicken in the skillet, let some of the marinade splash into the pan with the chicken. It makes an aweful mess, but really helps pull the flavor into the chicken. Discard the marinade. Chilehead garnish: throw another half dozen serranos and an equal amount of green onions into the skillet when you cover for the last 2 minutes. Spread liberally over breasts and enjoy. |
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Huevos de Muerte: 1/2 pound hot country style sausage 1/2 pound Mexican style pork chorizo 1 large onion, chopped 1/2 cup red bell pepper, chopped 10 canned jalapeno chiles, chopped 1 cup grated cheddar cheese 1 cup grated jack cheese 4 eggs 1 cup milk 1 cup cilantro, washed and chopped 6 flour tortillas 1 10 inch pie pan Fry sausage and chorizo together. Add onion and bell pepper and fry to wilt. Drain but save rendered fat. Beat eggs and milk together. Stir jalapenos and cilantro into egg/milk mixture. Using a basting brush, paint both sides of 3 to 4 flour tortillas with rendered fat and cover the bottom and sides of the pie pan, tearing the tortillas and overlapping as necessary to fill the gaps. Repeat, with another layer of tortillas painted with rendered fat as before. Spread sausage/chorizo/onion/bell pepper mixture over tortillas. Spread the cheddar and jack cheeses over sausage. Pour the egg/milk/chile/cilantro mixture over the cheese. Bake in 375 degree oven until pie is set. Serve with salsa fresca and sliced canned jalapenos. |
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Roasted Chilean Seabass with Artichoke Barigoule: 4 6-oz. fillets of Chilean Seabass 12 baby artichokes juice of 1 lemon 1 cup extra virgin olive oil 1 small carrot, peeled and thinly sliced 1 small onion, peeled and chopped 4 cloves garlic, peeled and thinly sliced 5 branches of fresh basil, separate leaves from stems and reserve all 1 cup Chardonnay 2 cups chicken stock 1 thick slice of bacon, diced 2 sprigs fresh thyme 1 teaspoon garlic minced pressed salt and pepper to taste Prepare the vegetables. Clean the baby artichokes by taking off the hard outer leaves. Quarter the artichokes and place them in a bowl of water along with the lemon juice. Set aside. In a medium pot, heat 1 teaspoon olive oil. Add the diced bacon and saut� until slightly browned. Add the carrot and onion and continue saut�ing until the onion is transparent. Add the sliced garlic, artichoke (minus the water and lemon juice), thyme, basil stems and deglaze the pan with the wine. Reduce by half and add the chicken stock and cook for 5 minutes or until the artichokes are tender. Prepare the fish. Preheat the oven to 350F. Season the fish with salt and pepper. Heat 1 teaspoon olive oil in a medium non-stick pan over high heat. Brown fish on each side until it has a nice color. Put the fish on a try in the oven for 5 minutes or until moist and tender. Finish the sauce. Blanch the basil leaves in boiling water for 5 seconds. Strain and plunge them immediately into ice water to stop the cooking process. Strain and set aside. Place the remaining olive oil in a blender with the basil and minced garlic. Process until smooth. Add this puree to the hot artichoke barigoule just before serving to retain the vibrant green color. Add salt and pepper to taste. Divide the barigoule between 4 oversized pasta bowls, place roasted fish in the center. |
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Lemony Lobster Supreme: 4 thawed lobster tails (about 8 oz. each) 1/2 cup butter or margarine, melted 2 Tbsp lemon juice 2 Tbsp dry sherry 1 Tbsp Kikkoman Soy Sauce 1/2 tsp dried parsley flakes 1/4 tsp ground ginger 1/4 tsp lemon & pepper seasoning 1/8 tsp paprika Cut along underside of lobster |
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Meat Loaf: 1.50 lb Ground beef 3/4 cup Quick oats 1 Egg 1/4 teaspoon Dry mustard 1/4 cup Bell pepper 1/6 teaspoon Green Rooster hot sauce 1 pk Onion soup mix 3/4 teaspoon Salt 1/6 teaspoon Marjoram Mix all ingredients and put in casserole pan. Place in dutch oven. Bake 1 hour, covered. |
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Foiled Fish on the Grill: 1 lb fish fillets 2 tablespoons margarine -- not diet 1/4 cup lemon juice 1 tablespoon fresh parsley -- chopped 1 teaspoon fresh dill weed 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon paprika 1 onion -- thinly sliced Place on hot grill and grill for 5-7 minutes per side. Fish should flake easily when done. |