SMOKIN' HOT RECIPESHot sauce is usually used in drops. A few shakes over eggs, a splash into soup, a quick hit of heat at the end. But take a truly great hot sauce, built from real ingredients like ghost pepper, mustard seed, and smoke, and whisk it with extra virgin olive oil and something remarkable happens. The oil softens the heat, spreads the flavour, and pulls those ingredients together. What started as a sharp, concentrated condiment becomes a sauce.
These recipes start with Oil Town Brewing hot sauces, made locally from natural ingredients with bold, original flavour profiles. Whisked with EVOO, those flavours open up and spread across the entire dish. Eggs fry in it and the whites blister at the edges. Burrata sits in a warm pool of it. Beans soak it up on toast. Cauliflower roasts in it and comes out smoky and sweet. A spoonful of hot sauce, married with EVOO, becomes the flavour bomb you've been craving.
Hot Honey Garlic Fried Eggs Local honey, maple syrup and fresh garlic balanced against the heat of Trinidad Scorpion pepper all mellowed in the pan with EVOO. Whisk together 1/2 cup fresh EVOO and 1 tsp Oil Town Brewing Hot Honey Garlic hot sauce. Pour into a skillet over medium heat. Crack two eggs in sunny side up, spooning the sauce over the tops as they cook until the whites are set and the yolks stay runny. Slide onto a plate and spoon the remaining sauce from the pan over top. Serve with toast. Keep the bottle on the table.
Ghost of Italy Burrata Italian herbs, bell pepper and a whisper of ghost pepper warmth that the burrata cream draws in and softens completely. Whisk together 1/2 cup fresh EVOO and 1 tsp Oil Town Brewing Ghost of Italy hot sauce. Pour onto a serving plate. Place a ball of burrata in the centre and tear it open. Finish with flaky salt and crusty bread. Drizzle more into the cream at the table.
Smokin' White Beans Smoked peppers and tomato giving white beans a warm, layered depth that builds quietly with every spoonful. Drain and rinse a 540ml tin of white beans. Whisk together 1/2 cup garlic EVOO and 1 tsp Oil Town Brewing Smokin' hot sauce. Warm the beans in a saucepan over low heat, pour the sauce over and stir until every bean is coated. Spoon onto thick toast and serve immediately.
Pickled Mustard Cauliflower Pickle and mustard bringing a bright, tangy lift to cauliflower roasted until the edges go dark and the centre turns sweet. Heat the oven to 425°F. Cut a head of cauliflower into thick slabs, season with salt and roast on a baking sheet with fresh EVOO for 25 minutes until the edges char and the centre is tender. Whisk together 1/2 cup fresh EVOO and 1 tsp Oil Town Brewing Pickled Mustard hot sauce and spoon generously over while still hot. Serves four.