NEEDS:
3 medium sized avocados
1/2 red onion, chopped
1 jalapeño, minced (with seeds for more heat)
4 cloves of garlic, minced
Healthy handful of cilantro, chopped (omitted if you don’t like it)
1 tbsp white wine vinegar
3-6 tbsp Newk’s Groovy Green Sauce
Juice of 1 lime
Juice of 1/2 lemon
Salt & Black Pepper to taste
DIRECTIONS:
Mash avocados with a fork, careful to not over mash- some chunks are good. Roughly mix in the ingredients, starting with other vegetables, working way through liquids and seasonings. Experiment with ratios to find your preferred balance of spicy/acidic/salty.
Recipe by Samantha Levy.
]]>This recipe is simple as 1, 2, 3.
NEEDS:
1 - Eggs
2 - Newks Everyday Seasoning
3 - Your Favorite Newks Sauce
DIRECTIONS:
]]>
NEEDS:
1 1/2 oz whiskey
3 ounce ginger beer or ginger ale. We used Oregon based company, Orange Cap Ginger Beer for our recipe.
Lime wedge and habanero cut thinly and sliced to rim glass
Bitters
Newks Hot Sauce (whichever you'd like, though we used Kinda Mild for this recipe)
DIRECTIONS:
Pour whiskey over ice.
Top whiskey with ginger ale.
Add a splash of bitters
Pour a few splashes of Newks into the glass
Stir
Squeeze a lime wedge into the glass, slice a hot pepper in half and place on the rim.
Drink and enjoy.
Note: The redness in the drink in our photos comes from a huckleberry infused ginger beer. Color will vary depending on your ingredients.
]]>
2 cups fresh or frozen corn kernels
1 tablespoon olive oil
1 medium yellow onion, chopped
1 head roasted garlic
1 large red potato, chopped
1 teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground cumin
Freshly ground black pepper
2 cups chicken or vegetable broth
1 cup heavy cream
3 tablespoons Newks Smokey Chipotle Sauce
DIRECTIONS:
1. Preheat the broiler. Spread the corn on a baking sheet and broil until caramel-colored, about 15 minutes, shaking the pan every few minutes.
2. Heat the oil in a pot over medium heat and sauté the onion and garlic until the onion is softened and golden, about 10 minutes. Add the corn, potato, salt, coriander, cumin, and black pepper to taste. Stir in the broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
3. Remove half of the corn, onion, and potato with a slotted spoon and blend lightly with a ¼ cup of the broth in a food processor. Return to the pot, add the cream and chipotles, simmer for 10 minutes, and serve.
SERVES 4
]]>
NEEDS:
1½ ounces vodka
½ ounce dry vermouth
1–2 dashes Newks Hot Sauce (Hot Pepper Sauce). Add more if a spicier drink is desired.
Slice of fresh hot pepper for garnish.
We used a Sarit Gat pepper for this photo. Jalapeno would work fine, we encourage you to experiment with your favorite peppers!
-------
DIRECTIONS:
Fill a cocktail shaker with ice cubes and add the vodka, vermouth, and hot sauce.
Shake vigorously and then strain into a martini glass. Garnish with the hot pepper slice and serve.
]]>
Recipe and Illustration created by Gillian Hunt, @gillmakesart
Rim your glass with salt (run a lime wedge around rim of glass and then dip onto a plate of salt)
Fill glass with ice
Add 1 oz Mezcal to your glass (and 1 oz directly into your mouth)
Add 1 oz fresh lime juice.
Add 1 oz fresh orange juice.
Add 1 to 3 drops of Newks Hot Sauce (to taste)
Mix it up
Add floater of Cointreau or other dark orange liquor.
Add lime wedge or hot pepper to rim
Enjoy!
Once you catch a good buzz, check out Gillian's website for more illustrations!
]]>
Recipe by Newk’s Lead Mixologist, Rodolfo Ortega
I always find it interesting when a drink changes its flavor profile over time. One of the unique things about Newks salts is that it dissolves slowly. So why not use that to create a drinks that gets more complex and spicy over time.
RECIPE:
1 1/2 ounces of Tequila
3/4 ounces of lime juice
1/2 ounces agave syrup (or honey)
3/4 ounces Cointreau or Triple Sec
1 1/2 ounces of Passion Fruit Purée
1 egg white.
Layer a thin foam of whipped egg white on top.
Alternatively, you may throw egg white in the mix and shake it up and pour. The egg white will separate itself, when shaken enough.
Mix all in a shaker with ice, and pour into a glass.
Sprinkle some Newks Salt or Newks Hot Sauce over the foam and garnish with a dried cayenne pepper.
Slowly mix some of the Salt so some of it mixes into the drink.
THE EXPERIENCE:
At first you will NOT notice any spice, however sip it slowly and the drink will reward you the more you wait.
Most drinks do the opposite, they dilute when the ice melts. I was looking for a metamorphosis.
The longer it sits the better it gets. As the Newks salt and sauce infuses the drink, spicy notes of Habanero and heat infuse the cocktail and you are left with a complex flavor profile reminiscent of a spicy, tropical night in Merida, Mexico.
Enjoy!
]]>INGREDIENTS:
3-4 chicken breasts or 1 whole rotisserie chicken
2 tablespoons of Newks Hot Sauce (add more for a spicier Jambalaya)
1 package link sausage cut into slices
14 oz can of beef broth
14 oz can of chicken broth
1-2 cans of Rotel
1 1/2 cups of Uncle Ben’s rice
1 stick of unsalted butter
1 bag of PictSweet Farms frozen seasoning blend
4 tablespoons for Tony Chachere creole seasoning
DIRECTIONS:
Boil chicken (or rotisserie chicken) with the creole seasoning until tender and can be shredded. Meanwhile, melt butter in a large frying pan and sauté the frozen seasoning blend and sausage until the vegetables are tender. Add all remaining ingredients into a large bowl, then add sausage mixture and shredded chicken. Cook covered in a greased casserole dish at 350 degrees for two hours.
You can also freeze this recipe.
ENJOY!
Recipe submitted by Chef Nicolioli
1 can of chick peas
1/4 cup of olive oil
1 table spoon of tahini
1/2 lime juiced
1 tablespoon of Newks Hot Sauce, any flavor
1 Large pinch of Newks Salt, any flavor
1/2 a Chipotle Pepper w/ Adobo Sauce
Put it all in the food processor and blend until smooth.
]]>Recipe submitted by Jeffery Black, @chefoftherosecity on Instagram
The key to making juicy chicken is the prep before you actually start cooking. Soaking the chicken for several hours or even overnight is my favorite way to brine. You start with buttermilk, spices, and even add hot sauce if you like spicy chicken. The recipe below is chicken drumsticks brined in buttermilk and hot sauce. My hot sauce of choice is Newks Hot Sauce out of Portland, Oregon. Their hot sauces are flavor packed, organic and yes even vegan. I don’t normally go vegan but this sauce has definitely changed my mind. Enough chit chat lets get to the recipe!
INGREDIENTS:
Buttermilk grilled Chicken Drumstick with Hot Sauce Brine. The ingredient list for this chicken is super simple and for a quick dinner. Most people have these four ingredients in their pantries and freezer.
The following ingredients should yield 8-10 servings.
Ingredient |
Amount |
Chicken Drumsticks or Wings |
4 Lbs |
Buttermilk |
16 Cups |
Hot Sauce |
2 Bottles (10 oz) |
Olive Oil Spray |
2 oz. |
Cayenne Pepper |
1 Tsp |
Oregano |
2 Tbsp |
Thyme |
2 Tbsp |
DIRECTIONS:
PREPERATIONS:
I like to serve corn on the cob as the side for this dish. Unfortunately, it was so good that before I could snap any photos of the corn, it was gone! If you are interested in any other recipes such as my corn on the cob rub reach out to me @chefoftherosecity on Instagram or shoot me a email @ chefoftherosecity@gmail.com.
]]>