Cannabis Culture

Cannabis Recipes Using Infused Hot Sauce

August 11, 2022

Is it hot in here, or is it just this infused Pineapple Habanero Hot Sauce from Bogart’s Kitchen? This sweet and spicy hot sauce comes to us as a collab between Thunder Bay’s hot sauce geniuses and Bogart Kitchen’s cannabis infusion wizards. With 10 mg of THC, bold fruitiness, and savory, yet balanced heat, this handmade, small-batch sauce is pure fire. Order some from Firebird Delivery today and add some sweet, tangy, spicy cannabis kick to your summer BBQ or your game day festivities. Wondering just how to use it? Here are our favorite recipes for some bold infused dishes.    

Spicy Buffalo Dip

orange-yellow buffalo dip with tortilla chips
Infuse chip dip and be the ultimate party host. Photo Credit: Shutterstock

You’ll Need:

  • Sour cream
  • Bogart’s Kitchen Pineapple Habanero Hot Sauce
  • White sugar
  • Lemon juice 
  • Cayenne pepper
  • Garlic powder
  • Salt

Let’s Get Cooking

Step 1: In a medium sized bowl, combine 120g (½ cup) of sour cream, 30ml (2 tbsp) of Bogart’s Kitchen Pineapple Habanero Hot Sauce, 15ml (1 tbsp) of white sugar, 5ml (1 tsp) of lemon juice, 1g (½ tsp) of cayenne pepper, a pinch of garlic powder, and a pinch of salt.

Step 2: Mix it up and serve with tortilla chips, veggies, or whatever else could use a little kick.  

Spicy Cauliflower Wings 

hot sauce covered cauliflower wings next to celery and dip
Mix things up with infused hot and spicy cauliflower wings. Photo Credit: Shutterstock

You’ll Need:

  • Bogart’s Kitchen Pineapple Habanero Hot Sauce
  • All-purpose flour
  • Whole milk
  • Eggs
  • Unsalted Butter
  • Garlic Powder
  • Paprika
  • Cayenne Pepper
  • Brown Sugar
  • Kosher salt 
  • Freshly ground black pepper
  • Cauliflower Florets
  • Vegetable Oil

Let’s Get Cooking

Step 1: Preheat the oven to 121°C (250°F) , place a rack on a rimmed baking sheet, and put it in the oven.

Step 2: Whisk together 355 ml (1 ½ cups) of whole milk, 3 large eggs, and 30ml (2 tbsp) of Bogart’s Kitchen Pineapple Habanero Hot Sauce in a medium mixing bowl.

Step 3: In a separate, medium mixing bowl, stir together 240g (2 cups) of all-purpose flour, 17g (1 tbsp) of Kosher salt, and 11g (2 tsp) of black pepper.

Step 4: In a third medium, heatproof bowl, mix together 113g (1 stick or ½ cup) of unsalted, melted butter with 16g (4 tsp) packed dark brown sugar, 11g (2 tbsp) of cayenne pepper, 7g (1 tbsp) of paprika, 1g (1/2 tsp) of garlic powder, 6g (1 tsp) of kosher salt, and 2g (1 tsp) of pepper.

Step 5: Pour vegetable oil into a medium saucepan until it’s half full and heat it on medium-high until the oil temperature reaches 176°C (349°F).

Step 6: Take about 8 cauliflower florets and toss them in the flour mixture, then dip them in the milk mixture, then dredge them back through the flour. 

Step 7: Fry the florets in the oil, turning as needed, until they’re a deep golden brown (should take about 6-8 minutes). 

Step 8: Using a slotted spoon, remove them from the oil and transfer them to the baking sheet in the oven to stay warm.

Step 9: Repeat with more florets until they’re all fried up. 

Step 10: Ladle 237ml (1 cup) of the frying oil into your melted butter mixture and stir it up. 

Step 11: Add the fried cauliflower to the spicy melted butter mixture a couple at a time. Once they’re coated with the spicy mixture, scoop them out with your slotted spoon and put them on a platter. 

Step 12: Once all the florets are coated and on the platter, ladle a bit more of the spicy mixture (to your taste) onto the pile and serve up some spicy, infused goodness.   

Spicy Hot Wings

hot chicken wings and celery
A classic staple that gets amplified with infused hot sauce. Photo Credit: Shutterstock

You’ll need:

  • Bogart’s Kitchen Pineapple Habanero Hot Sauce
  • Chicken Wingettes (3kg)
  • Ketchup
  • Brown Sugar
  • Worcestershire Sauce
  • Chili Powder
  • Garlic Powder
  • Onion Powder

Let’s Get Cooking

Step 1: Preheat the oven to 176°C (349°F).

Step 2: Arrange your chicken wings in two large, greased baking pans. 

Step 3: In a large bowl, combine 237ml (1 cup) Bogart’s Kitchen Pineapple Habanero Hot Sauce with 900g (4 cups) ketchup, 533g (2 ½)  cups brown sugar, 315ml (1 ⅓ cups) water, 92g (⅓ cup) Worcestershire sauce, 5g (2 ½ tsp) of chili powder, 3g (2 tsp) of garlic powder, and 1g (½ tsp) of onion powder. 

Step 4: Mix them well and pour them over the wings. 

Step 5: Bake the wings uncovered for 40-45 minutes (until the chicken juices run clear)

Step 6: Place wings on a platter and you’re good to go. For extra coating, spoon the sauce from the baking pans over the wings. 

Spicy Pulled Pork Sliders

sliders filled with barbecue pulled pork and coleslaw
These infused pulled pork sliders will be raved about at your backyard BBQ. Photo Credit: Shutterstock

You’ll need: 

  • Bogart’s Kitchen Pineapple Habanero Hot Sauce
  • All-purpose flour
  • Chili powder
  • Paprika
  • Cumin
  • Adobo seasoning
  • Cayenne pepper
  • 2kg of pork loin roast, cut into pieces
  • Butter
  • Chopped onions
  • Minced garlic
  • Canned diced tomatoes
  • Barbeque sauce
  • Brown sugar

Let’s Get Cooking

Step 1: Mix 120g (½ cup) flour, 2g (1 tsp) of chili powder, 2g (1 tsp) of paprika, 2.5g (1 tsp) of cumin, 2.5g (1 tsp) of adobo seasoning, and 1g (½ tsp) of cayenne pepper in a large bowl. Add your pork and toss in the mixture until coated.

Step 2: Melt 14g (1 tbsp) of butter in a large skillet on medium heat. Fry the pork in batches until it’s evenly browned on all sides (about 10 minutes.) 

Step 3: Transfer the browned pork to a slow cooker.

Step 4: In the same skillet, stir in 2 chopped onions and 3 cloves of minced garlic and cook for about 1 minute until they’re fragrant. 

Step 5: Stir in 1 (14.5 oz) can of diced tomatoes, 170g (¾ cup) of barbeque sauce, 53g (¼ cup) of brown sugar, and 74 ml (5 tbsp) of Bogart’s Kitchen Pineapple Habanero Hot Sauce. 

Step 6: Let it simmer for 5 minutes, then pour the sauce over the pork. 

Step 7: Cook the pork on low for 5 to 6 hours. 

Step 8: Transfer the pork to a plate, then pull it apart with two forks until you have a pile of shredded pork. Return the pork to the slow cooker and stir it around the mixture. Cook it uncovered for another 10-15 minutes until it’s thickened.

Step 9: Spoon the pork onto some toasted slider buns, add in some coleslaw (and another dash of Bogart’s Kitchen Pineapple Habanero Hot Sauce if you’re feeling feisty). 

If these dishes have you ready to get cooking on some spicy infused creations, then place an order with Firebird Delivery for some Pineapple Habanero Hot Sauce from Bogart’s Kitchen. 

Pick up some other cannabis products while you’re at it and invite your friends over for some infused savory snacks.