Recipes

Celebrate Cinco de Mayo with Prawn Tacos with Cucumber Mango Salsa made with Black Bee Pineapple Coconut & Ginger Habanero Hot Sauce. 

Serves 4-6

Ingredients:

Salsa

1 peeled cucumber (diced)

1 mango (diced)

Half a red onion (finely chopped)

3 chopped serrano peppers (finely chopped)

5 chopped garlic cloves (finely chopped)

1 firm avocado (Optional)

Fresh Cilantro (Chopped)

1 tangerine 

1 lime

Half a lemon

Sea salt (to taste)

Pepper (to taste)

Prawns

1 lb. peeled prawns

Half a lemon 

Half a lime

1 tbsp olive oil

Pepper

Beans

1 can of white beans

Fresh sage 

Fresh rosemary 

Corn tacos (lightly oiled)

Black Bee Pineapple Coconut and Ginger Habanero Hot Sauce

Cheese (optional)

Sour cream (optional)

Directions:

1. Dice cucumber, mango, onion, serrano pepper, garlic and fresh cilantro, then combine in a bowl.  Squeeze a tangerine, a lime and half a lemon into salsa and stir.  Add salt & pepper to taste.  Place in fridge to keep chilled.

2. Rinse one can of white beans.  Place beans in a small saucepan and add just enough water to cover the beans.  Add one or two sprigs of fresh sage and rosemary.  Bring to boil then reduce heat and simmer for 20 minutes.  Remove herbs and lightly mash.

3. Wrap lightly oiled corn tortillas in foil and place on upper rack of grill to warm.

4. Place prawns in a bowl. Add lemon juice, lime juice, olive oil and pepper.  Lightly toss to combine.  Skewer shrimp and squeeze other half of lemon over them.  Place on hot grill.  Cooks for 2 minutes and flip.  Cook another 2 minutes.

5. Finally plate warm tortilla and put Beans, Cucumber Mango Salsa and Grilled Shrimp on top of tortilla.  And add a few dashes of Black Bee Pineapple Coconut and Ginger Habanero Hot Sauce and ENJOY!

You’re going to have a lot of fun on New Year’s Eve, so be prepared for the aftermath the following morning with the Black Bee Hangover Cure made with Black Bee Citrus Thyme Jalapeño Hot Sauce. 

Serves 1

Ingredients:

1oz Ketel One Citroen Vodka

2 tsp Black Bee Citrus Thyme Jalapeño Hot Sauce

2oz Orange Juice

½ oz Fresh Lemon Juice

½ oz Grenadine

3oz Sprite or other Lemon-Lime Soda.

Directions:

1. Fill a rocks glass with ice.

2. Add the vodka, Black Bee Citrus Thyme Jalapeño Hot Sauce, OJ, fresh squeezed lemon juice & grenadine, and stir.

3. Top drink with 3 oz of Sprite or other Lemon-Lime Soda and start to recover.

Don’t wait for summer! This delicious tropical cocktail is spicy, sweet and slightly tart. The sweetness comes from the pineapple and coconut water - there’s no added sugar or simple syrup. And wait for the fresh ginger after-note that pairs so well with the fruity flavor of this drink! Made with Black Bee Pineapple Coconut Habanero with Ginger Hot Sauce.

This makes one drink.

Ingredients: 

6oz fresh pineapple puree 

2oz vodka 

2oz coconut water 

1 tsp Black Bee Pineapple Coconut Habanero with Ginger Hot Sauce, adjust to taste 

1 inch ginger minced, adjust to taste 

Mint leaves for garnish 

Directions: 

1. Combine all ingredients together in cocktail shaker, add ice & shake. 

2. Strain into a large glass with ice. 

3. Garnish with mint leaves.

Mocktail: Omit the vodka & add 2 more ounces of pineapple puree. 

Keep things festive and fun with this Spicy Sweet Holiday Cocktail. Cranberry juice mixed with vodka, St. Germain, a squeeze of lemon juice, bitters, spicy-sweet honey basil syrup, and topped off with ginger beer. Rim your glasses in sweet mint sugar to create a cocktail that sparkles. It’s spicy, sweet, and festive – perfect for cold winter nights! Made with Black Bee Honey Basil Red Habanero Hot Sauce.

This makes one drink.  

Ingredients: 

1 tsp Black Bee Honey Basil Red Habanero Hot Sauce 

2 tbsp honey 

1/3 cup cranberry juice 

2oz vodka 

1/2 oz St. Germain (elderflower liquor) 

1 tbsp lemon juice 

1-2 dashes bitters 

8oz ginger beer  

Directions: 

1.  Spicy Honey Basil Syrup: Whisk the honey and honey basil hot sauce together & set aside. 

2. Cocktail: Rim the glass with sweet mint sugar, then fill with ice. 

3. Combine the cranberry juice, vodka, St. German, lemon juice, bitters, & 1-2 tbsp of the spicy honey basil syrup in a cocktail shaker. 

4. Shake to combine, strain into your glass. Top with ginger beer. 

Mocktail: Omit the vodka & St. Germain & use 2 tbsp of pomegranate juice + 1 tbsp of apple cider.  

Garnish options: Garnish with sugared cranberries & mint. 

Mint Sugar Rim: On a shallow plate, combine 1/2 cup of granulated sugar & 1/4 cup chopped mint. Rim each glass.

Cooked prawns are chilled in a spicy tomato clam cocktail sauce with Black Bee Citrus Thyme Jalapeño Hot Sauce plus avocado, red onion, onions & cilantro.

Serves 8-10.

Ingredients:

2 lbs cooked prawns, peeled & deviled

1/2 cup finely chopped red onion

1 habanero pepper, diced

1/4 cup fresh cilantro, chopped

1 jalapeño, diced

1 tbsp crushed garlic

1.5 cups tomato, clam juice cocktail 

1/4 cup fresh lime juice

1/4 cup ketchup

1/4 cup horseradish

1 tsp Black Bee Citrus Thyme Hot Sauce, adjust to taste

Salt & pepper to taste

1-2 ripe avocados, peeled, pitted & chopped

Directions:

1.  Mix prawns, red onion, habanero pepper, cilantro, jalapeño pepper & garlic in large bowl.

2.  Add tomato and clam juice cocktail, lime juice, ketchup, horseradish & Black Bee Citrus Thyme Jalapeño Hot Sauce & stir.

3.  Season mixture with salt & pepper to taste.

4.  Gently stir avocado into the mixture taking care not to mash the avocado.

5.  Cover bowl with plastic wrap & refrigerate for 2-3 hours before serving. 

Cooked prawns are chilled in a spicy tomato clam cocktail sauce with Black Bee Citrus Thyme Jalapeño Hot Sauce plus avocado, red onion, onions & cilantro.

Serves 8-10.

Ingredients:

2 lbs cooked prawns, peeled & deviled

1/2 cup finely chopped red onion

1 habanero pepper, diced

1/4 cup fresh cilantro, chopped

1 jalapeño, diced

1 tbsp crushed garlic

1.5 cups tomato, clam juice cocktail 

1/4 cup fresh lime juice

1/4 cup ketchup

1/4 cup horseradish

1 tsp Black Bee Citrus Thyme Hot Sauce, adjust to taste

Salt & pepper to taste

1-2 ripe avocados, peeled, pitted & chopped

Directions:

1.  Mix prawns, red onion, habanero pepper, cilantro, jalapeño pepper & garlic in large bowl.

2.  Add tomato and clam juice cocktail, lime juice, ketchup, horseradish & Black Bee Citrus Thyme Jalapeño Hot Sauce & stir.

3.  Season mixture with salt & pepper to taste.

4.  Gently stir avocado into the mixture taking care not to mash the avocado.

5.  Cover bowl with plastic wrap & refrigerate for 2-3 hours before serving. 

Don’t wait for summer! This delicious tropical cocktail is spicy, sweet, slightly tart and is made with our Pineapple Coconut Habanero with Ginger 

Hot Sauce

This makes one drink

Ingredients:

6oz fresh pineapple puree

2oz vodka

2oz coconut water

1 tsp Black Bee Pineapple Coconut Habanero with Ginger Hot Sauce, adjust to taste

1 inch ginger minced, adjust to taste

Mint leaves for garnish

Mocktail: Omit the vodka & add 2 more ounces of pineapple puree.

Directions:

1. Combine all ingredients together in cocktail shaker, add ice & shake.

2. Strain into a large glass with ice.

3. Garnish with mint leaves.

A leftover turkey sandwich does not have to be boring! Add some heat with aioli made with Honey Basil Red Habanero Hot Sauce.

Makes one sandwich

Ingredients:

2 tbsp mayonnaise

1 tsp Black Bee Honey Basil Hot Sauce

2 slices bread of your choice

4-5 slices turkey

2-3 slices cheese of your choice

1 cup arugula

2 basil leaves, chiffonade

Spoonful olive oil

Directions:

1. Mix the mayo & hot sauce together with a touch of salt & pepper.

2. On bread, smooth on Black Bee Honey Basil Aioli, then layer on cheese, then turkey, then greens, dressed in the olive oil, on bottom bread slice. 

3. Stack on top slice, warm in skillet or in panini machine, and toast until brown and cheese is melted. 

4. Slice in half and serve.

Time to spice up the Holidays with a delicious Thanksgiving Ham laced with our Apple Rosemary Hot Sauce!

Serves 4

Ingredients:

2lb boneless ham

1 tsp Black Bee Apple Rosemary Hot Sauce (or to taste)

1tsp minced garlic

1/2 cup packed light brown sugar

3 tbsp minced scallions

1 cup drained canned crushed mango in juice

1 tbsp minced seeded habanero

1-1/2 tsp dry mustard

1 tsp dried thyme

Directions:

1. Blend all ingredients, and lather all over the ham.

2. Cover with foil loosely and cook ham at 350F for 40 minutes. 

3. Take foil off the last 20-30 minutes. Enjoy!

  Made with our Honey Basil Red Habanero Hot Sauce – to give a new twist to an old favorite! 

Serves 6

Ingredients:

6 Cornish game hens

3 tbsp Black Bee Honey Basil Hot Sauce (or to taste)

1/2 cup honey

1/2 cup soy sauce

1 inch piece of peeled and chopped ginger

4 cloves chopped garlic

2 tbsp peanut oil

2 tbsp orange juice

1 tbsp minced orange zest

Directions:

1. Rinse hens, trim off excess fat, and pat dry; place in bowl. 

2. Put garlic and ginger in food processor and process until nearly smooth. 

3. In another bowl, combine Black Bee Honey Basil Hot Sauce, soy sauce, honey, oil, orange juice, and zest. Add the garlic and ginger. Pour mixture over game hens, coating well. Allow meat to marinate in the refrigerator for one hour.

4. Preheat oven to 350F.

5. Place game hens in shallow roasting pan; pour marinade on top. 

6. Allow refrigerated game hens to reach room temperature before placing in oven. Bake for 1 hour, basting every 15 minutes. 

7. Remove hens to serving platter. Pour cooking juices into small, heavy saucepan and boil for 4 minutes, or until sauce thickens. Pour over hens just before serving. 

Made with our Citrus Thyme Jalapeno Hot Sauce. Spooky, squishy eyeballs. - Yumbo!

Serves 6

Ingredients:

5 oz / 1 bottle Black Bee Citrus Thyme Hot Sauce

1.5 cup vodka

2.5 cups tomato juice

¾  cup fresh squeezed lemon juice

½ cup prepared horseradish

2 tbsp Worcestershire sauce

1 tsp salt

1 tsp pepper

Directions:

1. Mix all ingredients in large pitcher & stir.

2. Enjoy!

Garnish:

Olive & Mozzarella Cheese Eyeballs

Celery Stalks

Fresh Thyme Sticks

Limes & Lemons

The Green Goblin, made with our Cucumber Melon Serrano Hot Sauce, was created by Chef Lorenzo Daliana, Owner, The Food Truck, in Portland, Ore. His Green Goblin is fiendishly tasty!

Ingredients:

1.5 oz Tanqueray Gin
1 thickish slice of cucumber (muddled)
1 large cube honeydew melon (muddled)
1/2 tsp Black Bee Cucumber Melon Serrano Hot Sauce.

Directions:

1. Stir ingredients into a rocks glass.

2. Add ice and enjoy!

Garnish:
Melon, cucumber.

Made with our Cucumber Melon Serrano Hot Sauce – one of our range of five flavorful & versatile hot sauces.  These stuffed peppers are scary and tasty, all at the same time!

Pesto Sauce

Ingredients:

1/3 cup parmesan

 1 cup basil

 1/4 cup olive oil

 2 large garlic cloves

 1.5 cups of pine nuts or walnuts

 1 tbsp freshly squeezed lemon juice

Pinch of salt

Directions:

 1. In a food processor or blender, add the basil, parmesan, olive oil, garlic cloves, pine nuts, lemon juice and salt. 

2. For creamy pesto sauce, add heavy cream to a pan and bring to a slight simmer, then add your pesto and mix well. 

3. Add Black Bee Cucumber Melon Hot Sauce to taste.

Stuffed Peppers

Ingredients: 

1/2 oz. butter

 1 white onion

 8 oz. mushrooms

 1 lb. ground beef

 Salt and pepper

 Pesto sauce (made earlier)

 5 orange bell peppers

 1 oz. cream cheese 

 1 cup shredded cheese of your choosing

Directions:

 1. Pre-heat oven to 400F. 

2. Cook ground beef with the butter in a skillet. Add salt, pepper and seasoning to taste.

3. Simultaneously in another skillet, cook onions and mushrooms until brown. 

4. Combine onions, mushrooms and ground beef and stir in pesto sauce.

5. Carve scary Jack-O’-Lantern faces into peppers, carving the top off and placing into a baking dish. 

6. Stuff each pepper with meat mixture and bake for 30 mins. 

7. Remove from oven and add more pesto, cream cheese and sprinkle cheese on top of each pepper. 

8. Turn off the oven and place the peppers back in for 5 mins.

 9. Remove and serve.

Made with our Honey Basil Red Habanero Hot Sauce. Keep an eye on the bat wings so they don’t fly away!

Ingredients:

1 tbsp chili powder

1 tbsp minced garlic

1 tsp ground cayenne pepper

1/3 cup fresh lime juice

1/2 tsp Black Bee Honey Basil Red Habanero Hot Sauce (or more to taste)

6 tbsp chopped canned chipotle peppers in adobo sauce, divided

12 whole chicken bone-in wings & legs (3lb.)

2/3 cup BBQ Sauce

1 cup sour cream

1 green onion, sliced

Directions:

1. Mix chili powder, garlic, cayenne, lime juice, Black Bee Honey Basil Hot Sauce & chipotle peppers until blended; pour over chicken in large shallow dish. Turn chicken to evenly coat both sides of wings. Refrigerate 30 min. to marinate, turning wings after 15 min.

2. Heat oven to 400ºF. Remove wings from marinade and set aside.  Place marinated chicken wings in single layer on baking sheet sprayed with cooking spray.Discard marinade.

3. Bake wings 35 to 40 min. or until wings are done, turning after 20 min. Brush with half the barbecue sauce mixture; bake 5 min., turning and brushing with remaining barbecue sauce mixture after 3 min.

4. Combine sour cream, onions and remaining lime juice. Serve with the wings.

Made with our Pineapple Coconut Habanero Hot Sauce - they are wickedly tasty!

Broomsticks Ingredients:

8 String Cheese Sticks

24 Pretzel SticksFresh Chives

Directions:

1. Cut each string cheese stick in thirds (about 1½" each).

2. Make lengthwise cuts around the cheese stick to about half way up.

3. In the uncut end of the cheese, insert a pretzel stick.

4. Bind with a piece of chive. Cut off extra chive.

Dipping Sauce Ingredients:

3/4 cup mayo

1/2 tsp Black Bee Pineapple Coconut Habanero Hot Sauce  (or to taste for a hotter flavor)

3/4 cup pineapple preserves1 tbsp lime juice

Directions

1. Blend all ingredients above to a smooth texture.  

2. Adjust the Pineapple Coconut Hot Sauce to taste. 

Made with our Citrus Thyme Jalapeno Hot Sauce – one of our range of five flavorful & versatile hot sauces.

Ingredients:

8oz cream cheese softened

8oz Monterey jack cheese shredded

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp Black Bee Citrus Thyme Hot Sauce (or to taste for a hotter flavor)

5 jalapenos 

12 oz Pillsbury crescent rolls1 egg lightly beaten

40 small candy eyeballs or sliced olives

Directions:

1.  Preheat oven to 400F and line a large baking tray with foil and lightly spray with olive oil cooking spray.

2. Slice your jalapenos lengthwise and remove seeds.

3. Add the cream cheese, Monterey Jack cheese, Black Bee Citrus Thyme Hot Sauce, garlic powder, onion powder, salt and black pepper to a large bowl and stir to combine.

4. Unroll the crescent rolls and divide them into 4 rectangles.  Slice each rectangle lengthwise into 10 strips.

5. Wrap each cheese stuffed jalapeno half with 2 strips of dough and leave room for the eyes.

6. Arrange on baking tray, lightly brush dough with egg wash.

7. Bake until golden for about 12 minutes.

8. As soon as they are out of the oven press 2 eyeballs into each Mummy.

9. Cool slightly and serve warm!

Made with our Apple Rosemary Habanero Hot Sauce – one of our range of five flavorful & versatile hot sauces!

Ingredients:

Pizza Bites (you’ll need a 20-cavity skull bites pan):

8 tbsp (1 stick) unsalted butter, melted

2 tsp paprika

1/2 cup plus 5 tsp grated Parmesan

1 cup all-purpose flour

1 tbsp sugar

1½ tsp salt

1 tsp garlic powder

1 tsp Italian seasoning

1 tsp onion powder

2 large eggs

Kosher salt and freshly ground black pepper

24 pepperoni slices, finely chopped (about 1/2 cup)

4 mozzarella cheese sticks

Pizza Sauce:

One 15-ounce can tomato sauce

2 tbsp grated Parmesan

2 tbsp tomato paste

1 tbsp Black Bee Apple Rosemary Hot Sauce (or to taste for a hotter flavor)

Directions for the Pizza Bites: 

1. Preheat the oven to 425F.

2. Spoon 2 tbsp of the butter into a small bowl and stir in 1 tsp of the paprika. Brush the cavities of the skull bites pan with the paprika butter and sprinkle with 5 tsp of the Parmesan (about 1/4 tsp per cavity). Set aside.

3. Put the remaining 6 tbsp butter in a medium bowl. Add the flour, sugar, garlic powder, Italian seasoning, onion powder, 1 tsp salt, eggs, a few grinds of pepper, remaining 1/2 cup Parmesan, remaining 1 tsp paprika, the Black Bee Apple Rosemary Hot Sauce and 1/4 cup warm water and whisk until combined. Fold in the pepperoni. Spoon a heaping tbsp of batter into each cavity in the prepared pan.

4. Cut each cheese stick into 5 pieces, each about 3/4 inch long. Press a piece of cheese sideways into the batter in each skull cavity. Bake until the cakes are set and golden brown on top, 6 to 8 minutes. Let cool for about 10 minutes in the pan before unmolding the bites.

Directions for the Pizza Sauce:

1. Whisk the tomato sauce, Parmesan, tomato paste, sugar, garlic powder, Italian seasoning, onion powder, 1/2 tsp salt and a few grinds of pepper together in a medium saucepan. Cook over medium heat, whisking frequently, until the cheese has melted and the sauce looks smooth, 8 to 10 minutes.

2. Serve the skull bites warm with warm pizza sauce for dipping.