I put my HazMat on ...
We want to know how you’re using HazMat!
Try HazMat-Taste the “Hot Zone”® on
- Bloody Mary
- Cocktail Sauce
- Mix with apricot jam and use as a BBQ sauce on grilled chicken
- Add to BBQ sauce to brush on ribs (or use it as your BBQ Sauce!)
- Mix with mayonnaise and serve with sweet potato fries or onion rings
The possibilities are unlimited!
Taste the Hot Zone in some of these recipes:
Slow Food San Benito Bounty Spicy Cauliflower
1 Tbsp vegetable oil
1 head cauliflower
1 ½ cup plain Greek yogurt
1 lime, zested and juiced
2 Tbsp HazMat® hot sauce
1 Tbsp cumin
1 Tbsp garlic powder
1 tsp curry powder
2 tsp sea salt
1 tsp white pepper
Preheat oven to 400° and lightly grease a small baking sheet with vegetable oil.
Trim the base of the cauliflower. Remove any green leaves and the woody stem.
Combine the yogurt in a bowl with the lime zest and juice, HazMat hot sauce, cumin, garlic powder, curry powder, salt and pepper.
Drop the cauliflower into the bowl and cover with the marinade. (Leftover marinade can be stored in the refrigerator in an airtight container for up to three days. Use with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and crusty and lightly browned, 30 to 40 minutes.
Let cool for 10 minutes before cutting it into wedges. Suggest serving with a big green salad.
Quicksilver Farm Classic Frittata
2 TB Olive Oil
1 cup chopped fresh broccoli
2-3 TB chopped onion
1 tsp crushed or chopped garlic
2 TB HazMat® hot sauce
salt and pepper to taste
1/3 cup milk
1-1/2 cup cheese (use your favorite)
Those are the basic ingredients, but let your imagination soar! Cooked potatoes, bell peppers, fresh corn, bacon, sausage, shrimp…add whatever you have at hand.
During the summer, tomatoes are a great addition to slice and add over the top at the last minute to warm through.
There are two ways to cook a frittata–either on the stove-top or bake in a pie plate. The stove top is a quick and easy method if you are using raw vegetables. You cook them in some olive oil and then pour on your eggs. If you are using already cooked potatoes/vegetables (ie leftovers) it is faster to put everything in a pie plate and bake in the oven
1- Heat olive oil in a skillet over medium heat. Place broccoli and onion in the skillet, cover and cook for about 10 minutes. Toss in the garlic, season with salt and pepper. Continue cooking for 1-2 minutes.
2-In a medium bowl, beat together eggs, milk and HazMat. Pour the eggs into the skillet over the vegetables. Sprinkle with cheese. Reduce heat to low, cover and cook for 5-7 minutes or until the eggs are firm and set on top. Serve
1- Layer slices of cooked potatoes or chopped vegetables of choice on the bottom of a buttered or oiled pie plate. Pour over the egg, HazMat and milk mixture and top with cheese. Season with salt and pepper. Bake at 400 for 25 minutes or until set. Enjoy!
1 (64 ounce) bottle tomato and clam juice cocktail (such as Clamato)
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
5 limes, juiced
1/3 cup Worcestershire sauce
1 (5 oz bottle) HazMat®
3 tablespoons ground black pepper
2 tablespoons salt
salt for rimming glasses
24 wedges lime
24 (12 fluid ounce) cans Mexican beer
Combine tomato and clam juice cocktail, thawed frozen orange juice concentrate, and lime juice in a large pitcher; mix.
Stir the Worcestershire sauce, HazMat, black pepper, and 2 tablespoons salt through the cocktail mixture until the salt has dissolved.
Pour 1/4 cup salt for rimming glasses onto a small, shallow plate. Moisten the rim of a large beer glass with a wedge of lime, dip the moistened rim into the salt. Tap off excess.
Fill the rimmed glass with ice. Pour 1/3 to 1/2 cup Michelada mix, or to taste, over the ice. Fill the rest of the glass with beer and stir to serve.
Holiday Cranberry & Goat Cheese Spread
2-3 tsp HazMat® (more if you’re daring!)
2 tbsp grated fresh ginger, no skin
2 tbsp fresh lemon juice
1/4 C finely chopped chives, no white
1/2 C granulated sugar
1/4 C cilantro, chopped
8 oz goat cheese
1 (12 oz) bag of cranberries, discard bad ones and rinse in cold water. Chop in food processor
In a separate bowl mix HazMat®, ginger, lemon juice, chives, sugar. Add chopped cranberries. Let this mixture sit for 4 or 5 hours. Then add cilantro and poor over goat cheese. Serve with assorted crackers
New Year’s Black-Eyed Peas
2 ½ hours | 15 min prep
2 tubs fresh black-eyed peas
6 cups chicken stock
2 tablespoons olive oil
6-8 stocks celery
1 medium onion, chopped
4 cloves garlic, minced
½ teaspoon black pepper
HazMat® to taste (1-2 tbsp)
2 ham hocks or 2 cups cooked ham, cut into small cubes
Saute onions, garlic and celery in olive oil in a large Dutch oven.
Add remaining ingredients and bring to a boil.
Cover, reduce heat and simmer for 2 hours
Cheesy Irish Beer Dip
1 cup shredded cheddar cheese
1/2 cup Guinness beer (to desired consistency)
1-2 tsp HazMat® (or more!)
Combine cheeses & HazMat in food processor, blend well. Add beer (slowly) to desired consistency. Refrigerate for at least 1 hour to blend favors well.
Enjoy with pretzels or bread sticks
Bacon, Egg, and Cheese Casserole
Cook Time: 1 Hour
12 thick slices white bread, cut into 1 inch cubes
½ cup crumbled cooked bacon
2 cups shredded cheddar cheese
1 ½ cups chopped fresh mushrooms
½ cup chopped green onions
2 ½ cups half-and-half
1 teaspoon Dijon mustard
Serve with HazMat®
Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9×13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.
2 tbsp oil
1 yellow bell pepper
½ tsp cumin
32 oz chicken broth
1 (10-14 oz) can diced tomatoes
1 cups corn
¼ cups chopped cilantro
12 oz chicken breast chopped (2 breasts)
Cook for 20 minutes over medium heat
Garnish with: HazMat®, cheese, sour cream, cilantro, lime wedge & tortilla chips
1/3 cup plain yogurt
1 1/2 tablespoons mayonnaise
2 teaspoons chopped fresh parsley
2 teaspoons chopped green onions
2 teaspoons Dijon mustard
1 teaspoon capers
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
1-2 tsp HazMat®
1/3 cup plain yogurt
1 tablespoon Dijon mustard
2 large eggs
1 tbsp olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 cup crushed saltine crackers (about 15 crackers), divided
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cans pink salmon, skinless, boneless, and drained
2 1/4 cups grated carrot
4 teaspoons butter
Fresh tarragon sprigs (optional)
To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.
To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg in a bowl. Set aside.
Heat a nonstick skillet over medium-high heat add olive oil, 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.
Combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.
Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.
Spicy Southern Slaw
2 medium carrots, grated
10 oz. green cabbage, thinly sliced (4 cups)
1 medium red bell pepper, thinly sliced (1 cup)
3 tbsp. mayonnaise
2 tbsp mustard
1 tbsp cider vinegar
1 tbsp sugar
½ tsp salt
1 tbsp HazMat®
½ cup parsley, chopped
Combine cabbage, carrots, and bell pepper in large bowl. Whisk together mayonnaise, mustard, cider vinegar, sugar, salt, and HazMat® in small bowl. Pour mayonnaise mixture over cabbage mixture, and toss to coat. Chill well. Sprinkle with parsley before serving.
HazMat® Chocolate Fondue
1 (8-ounce) milk chocolate bar
1/2 cup heavy cream
3 tablespoons Kahlua or other coffee flavored liqueur*
1 tablespoon HazMat® (or more!)
24 to 30 bite-size cubes angel food or pound cake**
Break up the chocolate into small pieces and melt it in the top of a double boiler or in a saucepan over a pot of simmering water, over a very low heat. Be sure that none of the water gets into the chocolate. Add the cream, stir well, cook for 5 minutes or until thickened.Remove the pan from the heat and stir in the Kahlua and HazMat® and stir well.
To serve: Place the sauce in a ceramic fondue pot over a low heat and place the pot on a large serving plate. Surround the fondue with the cake cubes and serve with long forks or bamboo skewers. Guests spear the cubes, swirl in the chocolate to coat, and enjoy.
*Substitute other liqueurs such as kirsch, cognac, Cointreau, brandy, or raspberry schnapps for the Kahlua
**Fruits such as slightly underripe bananas, pineapple chunks, or strawberries are also great in this fondue dish
HazMat Cauliflower Bites
1/4 cup HazMat Hot Sauce
2 tbsp butter
1/2 tbsp garlic powder
- Preheat oven to 400 degrees
- Melt butter, add HazMat and garlic; mix well
- Pour mixture over cauliflower pieces and toss until all are coated evenly
- Roast cauliflower on foil lined baking pan for 20-30 mins, until tender
- Serve with ranch or bleu cheese dressing