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We've been called crazy before, for more than one reason. "That's too hot!" "No one in St. Augustine will like it if it isn't made with datils." "CHOCOLATE? TEQUILA? Let me know how that works out for you." Then the eyes roll. And who's to say they're wrong? After all, I did pose with a Trinidad 7-Pot pepper in my mouth once. Yeah, it burst. We'll let you be the judge.
 
We could run our mouth for hours about our great products. Our chef is a culinary graduate, our sales and business manager has a few degrees, and our designer has studied under some very gifted artists. Great, right? We're here because we love fiery foods and want to share our passion with you, and we hope that shows in every bottle you crack open.


Recipes
COOKING WITH RED FLAG SPICY FOOD


PIGS IN SPAAAAAAACE! Grilled "Pig Wings"
Ladies and gentlemen, I give to you...PIGS IN SPAAAAAAACE! Grilled "Pig Wings" with a creamy Italian dip that you'll definitely need to serve with extra plates, bowls, and napkins because it's impossible not to double-dip! 
For the pork, you can use either bone-in pork lion (some butchers and stores sell them "country style, that's what we used) or picnic shoulder. If you get the former, cut them in half, or thirds if you prefer. The latter, use a really good cleaver to cut them into 2-4 inch peaces (depending on your preference). For the blackened seasoning, I used Pepper Palace brand. I'm not getting paid to say that, - the stuff is just better than anything else I've found.

3 Pounds of pork, bone-in
5 tablespoons blackened seasoning
3 tablespoons olive oil
1 8 oz bottle of Big Red Rocket Sauce

For the dip:

1 1/2 cups mayo
2 tbsp olive oil
1 teaspoon lemon juice
3 tbsp red wine vinegar
2 1/2 tbsp Italian seasoning
1 tsp fresh dill
1/2 white onion
3 garlic bulbs

Mix the pork, blackened seasoning, and olive oil in a bag or storage container with a tight lid and shake well to coat. Start this early so they can sit in the fridge for a few hours.

Preheat your oven to 450 and fire your grill up (did I mention you probably wanna do this outside?) and wait for that charcoal to even out. If you like, you can put diamond patterns on them by turning each peace 90 degrees to really impress your friends. Flip them when they're nicely marked to sear the bottom, then put them in a 10x12x2 baking pan with a roasting rack and let them roast for about 5 minutes.

Toss with Rocket Sauce and plate 'em up!

For the dip, puree the onions and garlic in a food processor or blender, then add the mayo and spices, slowly adding the other liquids in until smooth.

Serve this with seasonal raw vegetables, or the classic carrot sticks and celery. Don't forget those extra napkins!Ladies and gentlemen, I give to you...PIGS IN SPAAAAAAACE! Grilled "Pig Wings" with a creamy Italian dip that you'll definitely need to serve with extra plates, bowls, and napkins because it's impossible not to double-dip!



DAMN GOOD BURGER
I can think of several quotes from the movie "Beerfest" that work while describing this burger, though I can't really repeat them here. But I can tell you this: If the quality of a meal can be judged on how much of that meal you're wearing when dinner's over, this is a damn good burger. So without further adieu, here's what you need for Inside-Out Burgers smothered in Big Red Rocket Sauce!

4 6-8 oz ground beef patties (any other ground meat will work too, especially chicken!), pressed about 1/2 inch thick
4 slices Pancetta (or bacon, but seriously, pancetta is IT)
2 burger rolls (I recommend something heavy, French rolls or ciabatta)
Leaf lettuce
2 large slices roasted red peppers (house-roasted preferred, but canned works too)
About 2 oz crumbled bleu cheese
Finely diced onions, to taste
Big Red Rocket Sauce to taste

What's a burger without condiments? I used a basil-red wine mayo which is next to no work in a food processor.

1/4 cup mayo
1 tbsp red wine vinegar
4 basil leaves
2 cloves roasted garlic
1 tsp dijon mustard
1/2 tsp lemon juice

First, I recommend preheating your oven to 400, then grilling your diced onions and setting them aside. You'll need them, and the crumbled bleu, for the burger stuffing.

I either do burgers outside or inside with a cast iron, and ONLY a cast iron, but I'm not going to tell you how to cook your burger. Everyone has a way, and I'm not gonna mess with that. But, whatever your method, cook them just under your liking. If you like them medium, cook them a little above medium rare. Take them off the heat. On top of one patty, add half of the grilled onions and blue cheese. Carefully layer your second patty on top of the first. Now, for the fun part. Smother these beauties in Rocket Sauce! Or, just lightly brush. Put your leaning tower of meat on a sheet pan and let them finish cooking. While your pan's still hot, grill each slice of pancetta for mere seconds on each side.

While that's going on, get your bread ready. Spread your basil mayo on one or both sides. On the bottom, put a slice of leaf lettuce and a slice of roasted red pepper, and top this with one slice of pancetta. When your burgers are done, carefully place them on the bottom of the bread. Add the other slice of pancetta and put a roof on this monster! And remember, there's no shame in asking for a knife!


Smokin' Beer Sauce
Anyone want a smoky, creamy beer sauce for your grilled pork or lamb? Any meat for that matter! And if you're not into beer, this will work with equal parts ginger ale and chicken stock! It also works with lots of veggies, like diced carrots and onions.

This will top about four steaks, chicken breasts, pork chops, whatever!

1/2 bottle or can of beer, about 6 ounces
1/2 cup whole milk
4 Baby Bella mushrooms, stemmed and diced
4 cloves garlic, minced
1 Tbsp Worcestershire sauce
Smokin Homegrown to taste
Salt and pepper to taste
3 Tbsp butter
3 Tbsp flour

In a separate pan, combine your flour and butter. Mix it well and cook it until it's slightly brown. Save this roux, but keep it warm.

Cook up whatever cuts you have and throw them in a hot, preferably cast iron, pan. No, definitely a cast iron pan. Cook them to your liking, remove them, and keep them warm.

Now toss the mushrooms and onions into the pan with your meat drippings and saute then until they turn brown. I added bacon fat for this step, but any oil will work, and none is necessary.

Now (slowly!) Pour that beer in and deglaze the pan. Let it simmer for a few minutes, reducing by at least a third. Add the milk and turn the heat to medium-low.

Add about half of the roux and mix it in. If it doesn't thicken to your liking, add more.

Add the Worcestershire sauce, salt, and pepper, and the all-important Smokin' Homegrown. Whisk those in well, and your sauce is ready! Smother those pork chops!



KILLER NACHOS
Who wants to light your Halloween party up? These Five Finger Crawl Nachos with Creeping Death Guacamole worked for us! We stuffed our peppers with refried beans and topped them with sauteed shrimp and shredded cheese, but you can be creative. Here's what you need:

3/4# shrimp, ground beef, shredded chicken, pork, etc. prepared however you like
2 15 oz cans pintos (I recommend re-frying in beef fat), or any other beans
2 tbsp Crawler
Shredded cheese for topping
3 bell peppers seeds and ribs removed, optional

Combine refried beans with Crawler and stir well. If stuffing peppers, fill them 2/3 full with beans, then top with a big helping of whatever meat you're using. Sprinkle some shredded cheese on, and bake at 450 for 8 minutes. If not using the peppers, layer on top of tortilla chips, add meat, top with cheese, and broil until the cheese starts melting.

For the Guacamole:

3 Hass avocados
2 Roma tomatoes, seeds removed
1/2 red onion
Juice of 4 Key Limes
4 tbsp chopped cilantro
3 cloves fresh garlic
1 Serrano pepper, seeds removed
1 tsp cumin
1 tbsp sea salt
1 tsp black pepper
1 tbsp Crawler

Blend all of the ingredients in a food processor until smooth. Don't forget to warn your guests! Or maybe you shouldn't, it's more fun that way!



CRAZY WINGS
Alright! Who wants some crazy wings? Sure, they're different, but anyone willing to venture past the sheer weirdness will be glad you did!

This serves about 4 so make sure to put a discard plate where everyone can reach! You'll need:

About 3 1/2# chicken wings (weight after trimming), brined (I'll show you below)
1 8 oz jar Thunderclap
3/4 cup creamy peanut butter
1/4 cup apple cider vinegar

For the bacon sour cream:

8 oz sour cream
5 strips of bacon, cooked and minced
1 tbsp bacon grease
1 tsp cracked black pepper
1 tsp smoked sea salt

The secret to good wings is the brine. I learned this from an amazing Swedish Chef in Downtown St. Augustine.

Cover your chicken wings about an inch over with water. Add 1/4 cup salt and an equal amount of sugar. Leave in the fridge for a minimum of eight hours, but for best results, leave them in for 48 hours. Did you see those scrawny wings turn into fatties? Drain them, pat them dry and you're ready to marinate them.

For the marinade, combine the peanut butter, Thunderclap, and cider vinegar. Stir and mix thoroughly. It helps if you pulverize the Thunderclap so I recommend a food processor. Save about a 1/4 cup for later, and cover your wings with the rest. I recommend leaving them overnight.

Fire your oven up to 375. Put the wings on a pan lined with foil or parchment (you'll need this step, trust me!). A pan insert helps here, but it isn't necessary.

Put the wings skin-side down for 30 minutes. When they look good and crispy, flip them and baste them with the leftover marinade. Bake them for another 20 minutes and you're done!

For the bacon sour cream, toss your bacon in a food processor, and then whisk all the ingredients together.

You now have an appetizer worthy of the Superbowl. Or a Cheech & Chong marathon.



Hellvis Bites
We needed something awesome for our Red Dwarf mini-marathon, and my son suggested peanut butter and banana sandwiches. It was a good start, but it needed more. We took the King's favorite, combined our Thunderclap and Smoked Datil Mash and turned it into a grownup PBJ with these beer-battered Hellvis Bites!

6 slices sourdough bread, about 3/4" thick
6-8 Tbsp creamy peanut butter
6 baby bananas, mashed
1 tsp Smoked Datil Mash (not pictured)
6 slices thick-cut bacon
Oil for frying
For the beer batter:

1 1/2 cups all purpose flour
1 egg, beaten
1 1/2 cups beer
Sea salt and black pepper to taste

First, get your oil heated to about 350, medium-high on most ranges.

Thoroughly mix the peanut butter and Smoked Datil Mash. Spread about 1 tbsp of peanut butter on each slice of bread. add two of the smashed baby bananas, and top with two slices of bacon. Press it a little to make sure the peanut butter glues everything together!

For the beer batter, combine all the dry ingredients, and slowly whisk the beer in until the whole thing is smooth. Test a small piece of bread first - almost every beer batter I've mad has needed more flour no matter how much I start with.

Cut your sandwiches into quarters and coat them in the beer batter. Drop them in the oil, making sure not to overload it so they don't stick together. Wait until they're fluffy and golden brown, then flip them using a wooden spoon.

When you take them out of the oil, toss them in sugar and cayenne or red jalapeno powder. Serve these Hellvis bites with a bowl of Thunderclap and you have a PBJ fit for The King himself!

You can also make this for the kids - just omit the smoked datil mash and serve with applesauce if your kid isn't a chilihead yet!



 Fusebox Guinness Milkshake
Here's what you'll need, and it's pretty simple.

Three hefty scoops of ice cream (I used coffee ice cream and it turned out great)
2/3 cups Guinness
1/2 cup whole milk
Fusebox to taste
Whipped cream for garnish

Add all the ingredients except the whipped cream in a blender, pour in a chilled glass, and top with whipped cream. The Fusebox gives a pleasant burn and the ice cream soothes it with every sip. Enjoy, and don't forget about the rest of your Guinness!


The Blackout



YOUR GONNA LOVE THIS!




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