Chicken marinated and baked with Scotty B's Ghostly Garlic gourmet hot sauce and lightly seasoned with a New Orleans Cajun seasoning. On a bed of sauteed spinach and bella mushrooms and Cajun roasted potatoes. Potatoes drizzled with sauce made with butter, wine and Ghostly Garlic Hot Sauce.
From Chef Brian Churchill.
A sweet chipotle glazed quail served with chorizo risotto cakes and a sunny side up egg. Glaze made with Scotty B's Chipotle Fever and brown sugar. Just heat together in a pot an stir until it boils then throw in the fridge to cool and thicken.
From Chef Brian Churchill.
Veal Marsala with a spicy ham and onion couscous made with Scotty B's Ghostly Garlic Gourmet Hot Sauce.
From Chef Brian Churchill.
Very spicy but flavorful shrimp and Bok Choy sauteed in olive oil, vinegar, fish sauce, soy sauce, hoisin sauce, ciantro and Scotty B's Nemesis Gourmet Hot Sauce. Topped with green onions. From Chef Brian Churchill.
Homemade jalapeno & cheddar pizza crust, replaced the traditional pizza sauce with Scotty B's Sweet Jalapeno Gourmet Hot Sauce.
Lightly seasoned with oregano.
Toppings are pepperoni, shrimp, red onions, spinach leaves and a little cilanto. The Sweet jalapeno sauce is a perfect replacement for pizza sauce. The spice, sweetness and the thickness.
From Chef Brian Churchill.
About to throw my wings in (whole wings and wing sections). Honey, Maple, Garlic, Jalapeño, Habanero and Ghost pepper glazed. Thanks to Scotty B's Ghostly Garlic and Arch Nemesis Gourmet Hot Sauces. And some maple syrup, honey and brown sugar. with Brian Churchill
And ready to eat!! Yum!!
Marinated a ribeye and some veggies in a homemade Korean Bulgogi marinade for 20 hrs. With Scotty B's Arch Nemesis Gourmet Hot Sauce. - with Brian Churchill.
Ghostly Garlic Maple Glazed Chicken wings with a Ghostly Garlic Ranch dressing for dipping.
Glaze: 1/2 cup pure maple syrup, 1/2 cup Scotty B's Ghostly Garlic Sauce and 1 Tbs brown sugar. Heat in small pot until it boils while mixing well. Then put in fridge or ice bath to cool and thicken a little. Toss wings in glaze then cook for about ten minutes at 400• F. Pul
l out of oven. Spoon more glaze on wings and cook for another 5 minutes at 425• F. Repeat for another 5 min after respooning with more glaze.
Dressing: 2/3 cup milk, 1/3 cup Ghostly Garlic sauce. 1 pkg of Hidden Valley Ranch (dressing not dip). Mix thoroughly. Add I cup mayo. Mix thoroughly again. (Pkg calls for 1 cup milk. Do 2/3 like I said so you don't have a runny dressing).
