Yogurt Dip

Spicy Tzatzki Sauce
2 1/2 cups Greek Yogurt
1/2 cup chopped mint
Juice of one lemon
1/2 tsp lemon zest
1 garlic clove minced
1/2 English cucumber
1 ½ Tbsp Hoppin Hot Sauce
Kosher salt to taste
Black pepper to taste

Grate cucumber, add salt and put in strainer for 20 min.
Combine yogurt, mint, lemon, pepper, and garlic in a bowl.
Rinse cucumber and add to bowl.
Add Hoppin Hot Sauce, season and refrigerate for 2 hours.


1/2 tsp salt
1/2 tsp dry mustard
2 pinch sugar
3 Tbsp Hoppin Hot Sauce
1 cup canola or grape seed oil
Mix yolk and dry mustard, then vinegar, then oil
Spicy pickles
MASTER RECIPE Makes 1 quart
1 C water, hottest possible from the tap
6 T white vinegar
2 T Hoppin Hot Sauce
6 T sugar
2 1/4 t kosher salt
1 qt sliced cucumbers, radishes, and carrots

Combine the water, vinegar, Hoppin Hot Sauce, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
Pack the cucumbers into a quart container as tightly as you can. Pour the brine over the vegetables, cover, and refrigerate. The pickle will taste better after it has time to sit — ideally 3 to 4 days., a week for best flavor-- but you can eat it immediately.

Creamy cauliflower pasta
Creamy Caulifower Pasta

  • 1 medium cauliflower (about 2 lbs.)
  • 1/4 cup extra-virgin olive oil
  • 1 medium white onion, cut into 1/4-in. dice
  • 3 garlic cloves, smashed and peeled
  • Maldon or other flaky sea salt
  • 6 tbs. unsalted butter, cut into 6 pieces
  • Kosher salt
  • 1 lb. pennette
  • ¼ C Hoppin Hot Sauce
  • 3/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
  • 1/2 cup coarse fresh bread crumbs, sautéed in 1 tbs. olive oil until golden brown

1 Cut cauliflower in 1/2. Remove leaves and cut out core and reserve. Cut cauliflower into small bite-size florets, reserving stalks. Chop core, leaves, and stalks.
2 Combine oil, onion, garlic, and cauliflower core, leaves, and stalks in large pot, season with sea salt, and cook over medium heat, stirring frequently, until leaves are just beginning to wilt, about 3 minutes. Reduce heat to low and cook, stirring frequently, until leaves are just tender, 18 to 20 minutes.
3 Add cauliflower florets, red pepper flakes, and 1 cup water and bring to simmer over medium-high heat. Reduce heat to gentle simmer, cover, and cook, stirring occasionally, until cauliflower is almost falling apart, 22 to 25 minutes. Add butter, stirring gently until it melts; season well with sea salt. Remove from heat.
4 Bring 6 quarts water to boil in large pot and add 3 tbs. kosher salt. Drop in pasta and cook until just al dente.
5 Drain pasta, Add pasta and ¼ C hoppin hot sauce to cauliflower sauce. Toss over medium heat until pasta is well coated (add more pasta water to thin sauce). Stir in cheese.
6 Transfer pasta to serving bowl, sprinkle with bread crumbs,, and serve with additional grated cheese.Serves 6.

Braised oxtail
Oxtail Stew with mung beans & Hoppin Hot SaucePrep time: 15 minutes.  Cook time: 1 hour.
Oxtail is braising cut with very flavorful soft meat that adds body to the stew from lots of connective tissue. Highly recommended.
It can take dreadfully long to cook without a pressure cooker.  I use mine all the time to cook dried beans, cheap cuts, and stock.  In a pinch you could substitute bone-in short rib for the oxtail. I make my own sauerkraut, so this recipe is extra-yummy, but any crunchy pickle will add a great flavor contrast.
Putting it into the fridge makes fat separation simple, and once the meat is de-boned, the stew freezes well.  It’s best served the day after it’s been cooked.
  • 3# oxtail, scalded and scum removed
  • 1 cup mung beans, dried and rinsed
  • 4 carrots, peeled and trimmed
  • Stalks of parsley or scallion
  • 26.4 oz chunk tomatoes (1 box Pomi brand)
  • 26.4 oz water
  • 1/3 C usukuchi light soy sauce (green cap Kikkoman)
  • 1 t salt
Combine in a pressure cooker, bring to 15 bar pressure for 50 minutes. Serve over rice with sauerkraut tsukemono and plenty of Hoppin Hot Sauce!  In the picture, I’m using one of the protoypes for Extra Hot Flavor.
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