Stingin' Hot Pulled Pork
This slow roasted pork shoulder is shredded and tossed in a Carolina style SHH Mustard BBQ Sauce and topped with a tangy, spicy coleslaw. The perfect dish to warm up this winter.
Serves 4-6.
INGREDIENTS;
For the pulled pork:
2-3 pound boneless pork shoulder, cut into
4 equal sized pieces
1 Tbsp smoked paprika
1 Tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
Healthy pinch of cinnamon
DIRECTIONS
Combine dry ingredients. Rub pork. Allow to marinate in fridge for 1-12 hours. Preheat oven to 300’f. Bake in a covered roasting pan, approx 4-5 hours or until pulls apart easily. Allow to cool enough to handle. Shred pork into bite sized pieces. Toss in sauce (recipe below). Store for 3 days, refrigerated and freezes well.
INGREDIENTS;
For the SHH Mustard BBQ Sauce:
1/2 cup apple cider vinegar
1/4 cup ketchup
1/4 cup grainy Dijon mustard
1/4 cup yellow mustard
1/2 cup Stingin’ Hot Honey
1 tsp garlic powder
Salt and pepper to taste
DIRECTIONS
Combine all ingredients in a medium saucepan. Place over medium heat and bring to a low boil, while stirring. Reduce heat to low and allow to simmer 10 minutes, stirring occasionally. Remove from heat. Keeps 1 week refrigerated (without pork).
INGREDIENTS;
SHH Spicy Slaw:
1/2 green cabbage, shredded (approx 3 cups, packed)
1 carrot, shredded
1/2 red onion, thinly sliced
1/4 cup Stingin’ Hot Honey
1/4 cup good quality or homemade mayonnaise
1 Tbsp grainy Dijon mustard
1 Tbsp apple cider vinegar
Salt and pepper to taste
1 TBSP chopped cilantro (optional)
DIRECTIONS
Combine cabbage, carrot and onion in a large bowl. In a small bowl whisk together remaining ingredients until smooth. Pour over cabbage mixture and toss until well combined. Stores 5 days refrigerated.
To serve:
Top your favorite buns with pulled pork, then coleslaw, serve immediately.
Stingin’ Hot Squash - Salad
The perfect vegetarian side dish (or meal). Blue cheese, meets the bite of SHH and it’s truly a match made in heaven. Don’t enjoy blue cheese? Try one of our other perfect pairings below.
*Serves 2 for a meal, 4 as side dish.
INGREDIENTS;
1 Delicata squash, cut in half, seeds removed, sliced approx 1” thick
3 Tbsps olive oil
1 Tbsp Stingin’ Hot Honey + additional for drizzling
1/4 cup raw papitas (pumpkin seeds)
1/4 cup dried cranberries
1/4 cup blue cheese, crumbled (or feta, shaved Parmesan or goats cheese)
Salt and pepper to taste
Pea shoots, parsley or your favorite green
DIRECTIONS
Preheat oven to 425’f. In a large bowl, whisk together oil, 1 Tbsp honey, a healthy pinch of salt and pepper. Toss squash well, until coated. Lay out on a single layer on a parchment lined or well oiled baking sheet. Roast for 15-20 minutes, flipping once, until soft and golden. Remove from oven, allow to cool slightly, arrange on a platter, top with cheese, seeds and cranberries, drizzle with LOTS of SHH. Season. Top with greens, serve immediately. Enjoy!
Stingin' Hot D'oh!
These baked donuts are perfectly moist, perfectly sweet and have a touch of heat from Stingin’ Hot Honey. The SHH Caramel glaze is finger licking good and puts these donuts over the top.
*Makes approx 16 donuts (or approx 12 muffins)
INGREDIENTS For the Donuts;
2 cups all purpose flour
1/2 cup granulated sugar
2 tsps baking powder
1 tsp salt
1 tsp cinnamon
Pinch of ground cloves
1/2 cup homemade or jarred unsweetened applesauce
1/4 cup milk
2 eggs
1/4 cup Stingin’ Hot Honey
2 Tbsp butter, melted
1 tsp vanilla
DIRECTIONS
Preheat oven to 325’f. In a large bowl, whisk together all dry ingredients. In a separate medium bowl, whisk together all wet ingredients. Add wet ingredients to dry ingredients and mix just until combined and smooth. Fill a well greased donut pan, filling each mold half full using a spoon, piping bag or plastic bag with a corner cut off. Bake for 10-15 minutes until golden and toothpick inserted in center of batter comes out clean. Remove from oven. Let cool 1 minute in pan. Remove from pan and place on wire rack. Allow to cool 5 minutes then glaze using recipe below. If you don’t own a donut pan, simply follow the same instructions, using a lined muffin pan and bake an additional 8-12 minutes. Consume within 24 hours of baking for best texture
.
INGREDIENTS For the SHH Caramel Glaze;
1/4 cup Stingin’ Hot Honey
1 cup granulated sugar
A pinch of cinnamon
A pinch of salt
1/2 tsp vanilla
3 Tbsp of milk
DIRECTIONS
Combine all ingredients, in a medium saucepan, whisk until smooth. Simmer over medium-low heat, while whisking, for 2 minutes until sugar is dissolved. Set aside and allow to cool 1-2 minutes. Dip top side of slightly cooled donuts into glaze and set on wire rack, glaze side up, to allow excess to drip off. If glaze becomes too cold, place back over heat for 30 seconds to a minute, while whisking until runny.
Stingin' Hot Honey Chicken and Waffles
Ingredients:
Two thinly sliced chicken breasts
2 Cups Panko bread crumbs
1 tbsp chopped chives
For Chicken Marinade:
1 cup buttermilk
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp Stingin’ Hot Starter
Directions:
Preheat Oven to 400°F
Combine all ingredients
Add 2 thinly sliced chicken breasts and allow to marinade minimum 1 hour in fridge
Meanwhile, toast 2 cups panko breadcrumbs with 1 tbsp chopped chives at 400°F for 2-5 minutes until golden brown.
Remove chicken from marinade, coat in breadcrumbs and bake in 400°F oven for approximately 8 minutes or until cooked through.
To assemble:
Place a thin layer of arugula on waffle, top with chicken breast, a slice of dill pickle, and drizzle with Stingin’ Hot Honey. Skewer and serve immediately!
Stingin' Hot Potato Salad
INGREDIENTS
8 Yukon Gold Potatoes
1 medium sized red onion
1/2 red pepper
1/2 yellow pepper
4 dill pickles
4 tbsp grain mustard
4 tbsp mayonnaise
1 tbsp Stingin’ Hot Starter
Salt & Pepper to taste
DIRECTIONS
Add potatoes to a pot of salted water
Bring to a boil, about 8-12 minutes
Let potatoes cool before cutting into one inch pieces
Sauté half prepped chopped red onion, red & yellow pepper (half left raw)
Combine mayonnaise, grain mustard, pickles, Stingin’ Hot Starter, salt & pepper
Add potatoes and veg to large mixing bowl
Slowly add the prepped dressing till you reach the desired consistency. Not too wet or too dry.
Stingin' Hot Hummus
INGREDIENTS
Chickpeas (1 can-540mL)
Tahini (Ground Sesame Paste) (7 tbsp)
Extra Virgin Olive Oil (8 tbsp)
Lemon Juice (8 tbsp)
Salt (to taste)
Garlic (6 Cloves)
Onion (1/3 a medium size)
Stingin’ Hot Starter (1-2 tsp depending on desired level of heat)
DIRECTIONS
Bring chickpeas to a boil for 4-6 minutes
Strain, add to food processor
Add onion, garlic, tahini, blend
Gradually add the remaining ingredients while blending to desired consistency.
Spicy Browned Butter Glazed Salmon
INGREDIENTS
4 salmon filets
Kosher salt and freshly ground black pepper
4 tbsp all-purpose flour
4 tbsp Stingin’ Hot Honey
4 tbsp olive oil
Zest of 1 lime
Spicy browned butter lime sauce
6 tbsp unsalted butter
1 tsp Stingin’ Hot Starter
Juice of 1 lime
Kosher salt and freshly ground black pepper
DIRECTIONS
Preheat oven to 400 degrees F.
To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir Stingin’ Hot Starter, lime juice, salt and pepper, to taste; set aside.
Dredge each salmon filet with 1 tbsp flour and drizzle 1 tbsp. of Stingin’ Hot Honey.
Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
Place into oven and bake until completely cooked through, about 8 minutes.
Serve immediately with browned butter lime sauce.
Goat Cheese Toasts with Walnuts and Thyme
INGREDIENTS
4 slices whole-grain bread, lightly toasted
3 oz. fresh goat cheese, at room temperature
1/4 cup chopped walnuts
1 tsp. roasted walnut oil
Sea salt and freshly cracked pepper
Stingin’ Hot Honey for drizzling
1/2 tsp. fresh thyme leaves
DIRECTIONS
Preheat an oven or toaster oven to 375°F.
Arrange the toasts on a small rimmed baking sheet. Spread the toast slices evenly with the goat cheese and sprinkle with the walnuts, dividing them evenly. Drizzle 1/4 tsp. of the walnut oil over each toast. Bake until the walnuts are toasted and the cheese is warm, about 5 minutes.
Transfer the toasts to plates and season with salt and pepper. Drizzle each toast with Stingin’ Hot Honey, then sprinkle with the thyme leaves and serve immediately. Serves 2 to 4.