Hot Sauce Bottle Hot Sauce Bottle Hot Sauce Bottle


2C packed brown sugar
1C half & half
8 T butter
Pinch of salt
2 T hot sauce
1 t vanilla extract
Over medium heat combine all ingredients. Stir until melted
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“Kickin” Kick Drum Cocktail Sauce

1½ Cups Ketchup
2 Tablespons Grated Horseradish
10 Dashes G-Love's Special Hot Sauce
Juice of 1 Lime
4 Dashes Orange Bitters
1 Teaspoon Celery Salt

M.O.P - Add all ingredients to a non reactive bowl and stir until well incorporated makes about 2 cups

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“Special” Oyster Sauce

¼ Medium Yellow Onion
1 Rib of Celery
4 Tablespoons Fresh Parsley
2 Tablespons Fresh Tarragon
4 Cloves Fresh Peeled Garlic
1 Cup Malt Vinegar
20 Dashes G-Love's Special Hot Sauce
1 Tablespoon Dry Mustard
2 Tablespoons Sugar
1 Tablespoon Black Pepper
Pinch of Salt

M.O.P - Add onion, celery, parsley, tarragon, and garlic to food processor. Pulse for ten seconds, then add all other ingredients, and pulse another 30 seconds let rest, chill, and serve. Makes about 2 cups

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“Gonna Need a Cold Beverage” Remoulade

1 rib celery
¼ medium yellow onion
2 tablespoons fresh parsley
1 cup mayonnaise
4 tablespoons ketchup
4 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons horseradish
15 dashes G-LOVE's special hot sauce
2 tablespoons capers
2 cloves garlic
1 tablespoon Worcestershire
1 dill pickle spear
1 teaspoon cayenne pepper
1 teaspoon white pepper

M.O.P.- add all ingredients to food processor then spin for 30 seconds chill and serve makes 1 quart

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Honey Baby Back Rib Sauce… ”Your Baby’s not Sweet Like Mine!”

1 cup brown sugar
½ cup ketchup
½ cup cider vinegar
½ cup honey
20 dashes G-LOVE's special hot sauce
1 tablespoon Worcestershire
1 tablespoon dry mustard
2 teaspoons granulated garlic
1 tablespoon black pepper
1 teaspoon liquid smoke

M.O.P.- In a medium non reactive sauce pan, add all ingredients, and bring to a boil. reduce heat and simmer for about 10 minutes  add to cooked ribs and enjoy

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Meat Balls (for Your Baby’s Spaghetti, of Course)

1 pound ground beef
½ fine diced onion
2 teaspoon G-LOVE's special hot sauce
¼ cup catsup
1 egg
1 teaspoon Worcestershire sauce
2 cup bread crumbs

M.O.P.- mix all ingredients together and form into balls. Place on a sheet tray and bake at 400 degrees for about 30 min.

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1/2 lb. apple wood smoked bacon
1/4 C diced yellow onion
1/2 C unsalted butter
2 C cider vinegar
1/2 C sugar (more if desired)
3 T hot sauce
Dice bacon & onion. In a sauce pan, cook bacon & onion until fat has been rendered (approx 4 minutes on medium heat). Add butter, vinegar, & sugar.  Mix thoroughly.  Add hot sauce to finish.
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Spinach and Bacon Quiche

Serves 8
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
3 teaspoons G-LOVE’S Hot Sauce
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
* Note: can also be made in individual tart pans. Same process just adjust bake time. Cook as needed. 
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Serving Size  : 4     
4 medium  onions -- peeled
4 slices  bacon -- chopped
1  each  egg
1/2 cup  mushroom -- chopped fine
1/2 cup  tomatoes -- chopped fine and drained
3 tablespoons  parsley -- chopped fine
3/4 cup seasoned bread crumbs
3 tablespoons parmesan
2 tablespoons G-LOVE’S Hot Sauce
4 ounces butter
2 cups water
balsamic vinegar -- as garnish
Boiled onions in water for 5 minutes until slightly soft.
Then remove and let cool until you are able to handle the onion.Remove the center of the onion by either scooping the center out with a spoon or carefully with a knife. Important to leave a good amount of the onions meat as a wall.In a mixing bowl add onions, bacon, mushrooms, tomatoes, egg, parsley bread crumb and cheese and mix. Stuff this mixture into the cavity of the onion. Then top each  onion with an oz. of butter.Put into an oven proof pan or casserole and add water. Bake in a preheated 350 degree oven approx. 45 minutes or until onions are complete soft. 
Plate onions and top with a splash of balsamic vinegar. 
Recipe courtesy of George Kyrtatas:
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Serves 6
1 large head cauliflower, cut into florets (about 8 cups)
Kosher salt to taste
G-Love’s Hot Sauce to taste
4 tablespoons unsalted butter
1/3 cup pine nuts
1 clove garlic, minced
1/2 cup pitted Figs,  coarsely chopped
Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Please in oven and roast for approx. 20 minutes. Rotating once to make golden brown on both sides. Melted butter in pan and add the pine nuts, garlic and figs and cooking for 3 minutes. Transfer the hot cauliflower to a serving bowl, drizzle mixture over the top and toss. Place on roasting pan and roast for 5 minutes.  Taste and adjust seasoning if necessary and serve warm or at room temperature.
Recipes courtesy of George Kyrtatas:
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Serves: 6-8
3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon sea salt
1 teaspoon freshly ground white pepper
3 cups vegetable broth or water
2 tablespoons G-LOVE’S Hot Sauce
1/4 cup honey
1 teaspoon curry
1/2 teaspoon tumeric
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey, tumeric, and curry. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Remove from heat and place in blender and pulse slowly until mixture is smooth. Once smooth, pulse in  heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
Recipe courtesy of George Kyrtatas:
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Serves: 8 
 Ingredients for cornbread:
 • 1 cup all-purpose flour, sifted
 • 1 cup yellow cornmeal
 • 1 Tbsp baking powder
 • ½ tsp salt
 • 2 eggs, beaten
 • 1 cup half and half
 • ¼ cup melted butter or shortening
 • ¼ cup honey
 • ¼ cup sugar
Preheat oven to 400° F. Thoroughly grease and flour a 9" × 9" baking pan (or use a nonstick baking pan or a flexible silicone pan). Sift together the flour, cornmeal, baking powder and salt. Combine the half and half, eggs, butter (or shortening), honey and sugar.Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten to fifteen seconds. The batter should be visibly lumpy — leave it that way! It's extremely important not to overmix the batter. Once the liquid and dry ingredients have been combined, pour the batter into your prepared pan and bake the cornbread immediately. Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan. Let Rest for remaining recipe. 
 • 3 tablespoons butter
 • 1/2 cup finely chopped onions
 • 1/2 cup finely chopped celery
 • 6 cups chicken broth
 • 4 cups dried cornbread cubes
 • 1/2 teaspoon dried sage
 • 1/2 teaspoon dried parsley
 • 1/2 teaspoon dried marjoram
 • 1/2 teaspoon dried rosemary
 • 2 teaspoons onion powder
Salt and pepper, to taste
1 lb Andoue Sausage
1 cup toasted Pecans
2 tablespoons G-LOVE’S Hot Sauce 
In a medium-sized sauce pan, melt the butter and sauté the onions and celery until soft, about 6 minutes. Season with salt and pepper to taste, and then add the dried seasonings. Add 4 cups of the chicken broth and bring to a boil. Add pecans, Sausage, and G-LOVE’S Hot Sauce. Once boiling, remove from the heat and add the dried bread cubes. Give a good stir so that the chicken broth is evenly combined. If the stuffing is too dry, add the rest of the stock in ½-cup increments until wet. Place the wet stuffing into a 9-by-13-inch greased baking pan and bake for 30 minutes covered.
Recipe courtesy of George Kyrtatas:
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1 loaf white bread, lightly toasted & left out for 24 hours
1 # sausage (pick your favorite, chorizo works especially well here)
2 whole eggs, beaten
1/2 C. G-love hot sauce
1/2 C. chopped green onion
1 T. Sage, minced
1 T. Garlic Powder
1 T. Worcestershire
1/2 C. sundried tomatoes, chopped (you can use dry or packed in oil, just remember to drain off the excess oil)
2 C. chicken stock
2 T. Unsalted Butter
S&P to taste
Use a serrated knife to cube the dried bread. Brown the sausage in a pot large enough to hold all of the ingredients.  After the sausage has browned, add all of the remaining ingredients except the eggs to the pot, with chicken stock and butter being first. Bring to a boil, and add cubed bread.  Carefully add beaten eggs, and stir well to ensure an even mixture. If its still dry, add the remaining 1C. of chicken stock. The stuffing should be moist, but not mushy.  Taste for S&P, and transfer to a buttered baking dish and bake at 350 until top is golden brown.
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1 dozen boiled eggs
½ cup Dukes mayo
1 teaspoon granulated garlic
1 teaspoon onion powder
8 dashes G love’s special sauce
1 teaspoon Worcestershire
2 tablespoons chopped dill pickles
1 teaspoon paprika
Peel and halve eggs,set whites aside. In a medium bowl add all ingredients and mix till smooth. Use a spoon to fill egg whites then sprinkle more 
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2 cups ketchup
1 cup pumpkin pie filling
4 dashes Worcestershire sauce
2 tablespoons horseradish
20 dashes G Love’s special sauce
1 lime juiced
2 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Add all ingredients into a medium sized bowl and mix till smooth
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3# cleaned and rinsed collard greens
1 cup chopped bacon
2 cups chicken stock
2 cups water
¾ cup cider vinegar
1 tablespoon black pepper
2 table spoons butter
20 dashes G Love’s special sauce
pinch of salt
in a large stock pot add butter and bacon on medium heat and cook till bacon is almost crispy  then add all the other ingredients and bring to a boil. Reduce heat and simmer for about an hour
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G-Love’s own Corn Maque Choux “Mock Shoe”

2 teaspoon unsalted butter
1 cup small diced yellow onion
2-3 cup fresh corn that has been grilled and removed from the cob
½ cup small diced red bell pepper
1 small diced jalapeno
¾ cup heavy cream
1 teaspoon fresh thyme
1-2 teaspoon G-LOVE's special hot sauce
1 teaspoon fresh garlic
salt to taste

M.O.P.- Melt butter in a large skillet over med heat. Add onion and sauté until translucent, 4-5 min. Add garlic, jalapeno and bell pepper and sauté foe 3-4 min more.

Add corn and mix well for about 1 min. Add cream, hot sauce, thyme. Simmer until sauce thickens.

Serve with white rice and a nice piece of blackened redfish.

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Shrimp and Grits With the G-Love Twist

¼ cup unsalted butter
¼ cup flour
1 yellow onion diced
4 bay leaves
1 clove
4 cups heavy cream
2 teaspoons G-LOVE's special hot sauce
1 cup tasso ham sliced into bite-sized pieces
2 cup shredded cheddar cheese
salt and pepper to taste

M.O.P.- In a med sauce pan on med heat melt butter. Add onion, bay leaf, clove , and cook until onion is soft about 2 min. Add flour and stir often for about 3 min to make a roux.( it should be a light brown roux) Add cream and mix until smooth and thickened about 3 min. Strain and add cheese, tasso ham and hot sauce, s&p to taste. Set to the side.

6 cup quick grits
2 cup water
salt and pepper to taste

M.O.P.- In a med sauce pan add grits, water, and bring to a boil and cook for about 5 min. Add s&p to taste set to the side

1 pound shrimp pealed and deveined
1 carrot sliced
½ onion diced
3 ribs of celery diced
1 lemon sliced in half
4 cloves of garlic smashed
1 teaspoon whole black pepper
2 teaspoons old bay

M.O.P.- In a large sauce pot add water, carrot, celery, onion, lemon, garlic, black pepper, old bay and bring to a boil. Add shrimp to boiling water, cover and remove from heat. let stand for 5-6 min and strain. (DO NOT RINSE)

M.O.P.- Place grits on a plate make s small dent in the top of the "grit mound" put as many shrimp as you want on it and top with the sauce and garnish with green onions.

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2# brussel sprouts
2 tablespoons butter
1 cup sugar
½ cup dry white wine
½ cup cider vinegar
2 tablespoons G love’s special sauce
pinch of salt and white pepper
in a large sauté pan melt butter then add the sprouts and cook until blistered then add the rest of the ingredients and simmer for 20 mins
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2 C. Heavy Cream
2 C. Mexican chocolate, chopped into small pieces
1/4 C. Honey
1/4 C. G-Love Hot Sauce
6 Large Egg Yolks
Combine heavy cream, honey & chocolate chips in small sauce pot. Heat over medium heat until chocolate is completely melted, add hot sauce. Slowly pour into egg yolks, whisking constantly.  Pour into ramekins or small bowls and refrigerate overnight.
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16 oz. semi-sweet chocolate, 59% Cacao or higher
1C heavy cream
1 t hot sauce (or more for flavor)
Enough cocoa powder to coat.
Over low heat, combine chocolate,  heavy cream, & hot sauce. Melt & mix thoroughly.  Let mixture slightly cool. Using hands, form 1T servings into balls. Roll in cocoa powder & refrigerate until served.
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PIMENTO CHEESE (makes 1 quart)
1 ½ # shredded sharp cheddar cheese
2 tablespoons chopped onion
1 tablespoon Worcestershire
4 tablespoons cream cheese
2 cups Dukes mayo
2 tablespoons G Love’s special sauce
1 Tablespoon granulated garlic
1 tablespoon dry mustard
2 whole roasted seeded red peppers
add all ingredients into food processor and pulse till all incorporate
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