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Spice Up Your Life With Merfs Hot Sauces
1. Create a wicked wing sauce
2.Fold into your scrambled eggs.
3. Add perk to your hollandaise sauce
4.Flavor your tartar sauce
5. Put a dash of heat into smokey bbq ribs.
6.Whisk into a vingarette for a salad, or alongside ketchup and mayo for thousand island dressing.
7.Add a bit of bang to all your burgers
8.Put a few drops into birdseed to keep out the squirrels.
9.Swirl into soups (tortilla soup,black bean,chili,hot and sour soup).
10.Great during cold weather season to ease congestion.
11.Add to ground pork to make your own zesty breakfast sausage patties.
12.Create your own spicy mayo as a dipping sauce or spread.
13.Liven up your cocktail sauce.
14. Add to your Bloody Marys for a kick.
15.Melt with butter and douse over your move popcorn.
16.Melt in with cheese or chocolate for a sinfully hot fondue.
17.Dollop on raw oysters or clams for fresh out of the sea heat.
18.Caramelize onions, mix with hot sauce and blue cheese for a burger topping.
19. Put a dash on french fries or sweet potato fries.
20.Put on hotdogs, kielbasa, pulled pork or wings.

Merfs Hot Sauce Recipes

INGREDIENTS

  • 2 lbs chicken wings
  • 3 tbs Avocado Oil
  • Salt
  • Pepper
  • Sauce
  • ¼ cup of Frank’s Red Hot
  • ¾ cup Hand Grenade Sriracha
  • ¼ cup butter 

DIRECTIONS

  1. Preheat the oven to 250 degrees
  2. Rub the chicken wings with oil, salt, and pepper
  3. Place the wings on a cooking rack, on a sheet pan lined with aluminum foil for easy clean up.
  4. Cook at 250 degrees for 30 minutes
  5. Turn head up to 425 degrees and cook for 25-45 minute, until golden brown and crispy
  6. Heat up the sauce ingredients (Franks, Merfs and butter) in a small sauce pan. When the ingredients have melted and combined well the sauce is done.
  7. Toss the wings in the sauce mixtures.
  8. Serve with Blue cheese or Ranch and vegetables of your choice. 



Mango Ghost Pepper Poppers

INGREDIENTS

  • 12 large jalapeño peppers
  • 8 ounces cream cheese, at room temperature
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 tbs Fools Paradise hot sauce
  • ¼ teaspoon fine sea salt
  • ⅓ cup grated sharp cheddar cheese

Optional garnish

  • Crushed barbecue potato chips
  • Green onions
  • Cilantro
  • Bacon Bits 

DIRECTIONS

  1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard those pieces.
  2. In a bowl, combine the cream cheese, ¼ cup chopped cilantro, garlic powder, onion powder, Fools Paradise hot sauce and salt. Stir to combine.
  3. Stuff the peppers with the cream cheese mixture. Top each of the peppers with a small mound of cheddar cheese lengthwise.
  4. Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
  5. Transfer the jalapeño poppers to a large serving dish and top each pepper with the garnish of your choice. Drizzle with more fools to spice it up! 


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SPICY CHIPOTLE BUTTERNUT SQUASH CHILI

Serves 8

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 2 poblano peppers, chopped
  • 1 medium butternut squash, peeled and chopped into ½-inch cubes
  • 4 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 bay leaf
  • S & P, to taste
  • 5 oz. of Merfs Dancing Queen hot sauce
  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 1 can (15 oz.) of corn
  • 1 small can (14 ounces) diced tomatoes, including the liquid

Optional Garnish

  • Smashed avocado
  • Shredded cheese
  • Fresh cilantro
  • Lime wedge
  • Baked potato slices for scooping (recipe below)

DIRECTIONS

  1. Place all the ingredients into your slow-cooker, finishing with the vegetable broth and give it all a good stir.
  2. My slow cooker has a sauté option, so I opt to put in a little extra time and sauté the onion, peppers and garlic for a few minutes before adding the rest of the ingredients to bring out a little more flavor. Either way, it’ll be delicious!
  3. After all the ingredients are in the pot, just cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours.
  4. Taste, and season with additional salt and pepper or seasonings as needed.
  5. Serve with garnish of choice 

OPTIONAL: BAKED POTATO SLICES

  • russet potatoes
  • olive oil
  • salt
  • black pepper (optional)
  1. Preheat the oven to 400°F/200°C.
  2. Peel the potatoes. Wash them. Pat them dry. Slice them thinly and evenly with a knife or even better: with a mandoline slicer.
  3. Place the potato slices on a baking tray lined with parchment paper. Add the olive oil, salt, and cracked pepper on top. Mix the potatoes around until they are all coated. Lay them flat on the parchment paper without overlapping each other.
  4. Bake the potato slices in the oven for about 20 minutes or until golden. Love making these with this chili to scoop up perfectly portioned bites!

Electric Lime Chili

Recipe serves 12

INGREDIENTS

  • 3 large chicken breasts
  • 8 oz. chicken broth
  • 8 oz. of yellow corn
  • 1 red bell pepper
  • 1 Anaheim pepper
  • 1 yellow onion
  • 8 oz. can of green enchilada sauce
  • 8 oz. can diced green chilis
  • 1 can northern white beans
  • 1 can white kidney beans
  • 1 can pinto beans
  • 8 oz. cream cheese (full fat, room temp)
  • 1.5 bottles of Merfs Electric Lime hot sauce (more if you want to kick up the spice level)
  • 3 cloves of garlic
  • 1 bay leaf
  • Salt
  • Pepper
  • Garlic powder
  • Chipotle chili powder

*Avocado, lime, jalapeno, cheese, cilantro to garnish

DIRECTIONS

  1. Season the chicken generously with salt, pepper, garlic, and chipotle. Place on the bottom of the crock pot.
  2. Dice the onion, peppers, and garlic (I like to give them a quick roast in the broiler to enhance the flavor, but if you’re short on time it’s not necessary)
  3. Add all ingredients, except the cream cheese
  4. Cook on low for 5 hours
  5. Remove and shred chicken, add back to crockpot
  6. Taste and adjust seasonings as necessary
  7. Cut cream cheese into small cubes and add to crockpot
  8. Cook on low for an additional hour, stirring occasionally
  9. Top with avocado, shredded cheese, cilantro, and lime.


Fool's Paradise Curry Cauliflower

Serves 4

INGREDIENTS

  • 2 heads cauliflower, cut into bit size chunks
  • 1/2 cup mayo
  • 1/2 cup coconut cream
  • 1 tsp fresh lemon juice
  • 2 tbsp curry powder
  • 1/4 tsp garlic powder
  • 1/8 tsp ground cumin
  • 2 tbsp Fool's Paradise
  • 1/5 tsp flax seeds
  • 1/2 cup dried cranberries

DIRECTIONS

  1. Heat oven to 350 degree F and roast the cauliflower for 20 minutes.
  2. Take out and let cool.
  3. In a large bowl, mix together all other ingredients.
  4. Then add cooled cauliflower and stir until well coated.
  5. Enjoy solo or on a bed of mixed greens.

*Need extra protein? Add some crispy tofu or pulled chicken.


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FRIED CHEESE CURDS WITH A PINEAPPLE SRIRACHA DIPPING SAUCE

INGREDIENTS

  • 2 quarts corn or vegetable oil for frying
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 3/4 cup beer (Voodoo Ranger IPA is my fav!)
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 pounds cheese curds, broken apart
  • Dipping sauce
  • 1/2 teaspoon lemon juice
  • 1/2 cup light mayonnaise
  • 1/2 cup reduced fat sour cream
  • 3 tbs Hand Grenade Sriracha 

DIRECTIONS

  1. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. In small bowl, mix together lemon juice, mayo, sour cream, and Hand Grenade sriracha. Set in the fridge to chill until the Cheese Curds are ready to serve.
  3. Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot and with Hand Grenade dipping sauce. 


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Jamberry Grilled Cheese

Recipe serves 1

INGREDIENTS

  • 2 slices of bread
  • Beehive’s earl grey rubbed cheese, Teahive. (I also crumbled some herbed goat cheese on top. Most white cheeses would work as a sub.)
  • Fresh basil, cut into thin strips
  • ¼ cups fresh blueberries
  • ¼ cup fresh blackberries
  • 1 tsp. balsamic vinegar
  • 1 tbs. brown sugar
  • 1 tbs. Merfs’ Jamberry Hot Sauce

DIRECTIONS

In a small saucepan, combine berries, sugar and vinegar and Jamberry. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir. Cook down until you have a jam like consistency, strain out excess liquid if necessary.

Spread blueberry mixture onto a piece of bread, top with cheese, basil, then more cheese! Top with your other slice of bread and toast or fry in pan with some butter.


OVEN BAKED RIBS WITH A COFFEE CHERRY CHIPOTLE BBQ SAUCE

Serves 4

INGREDIENTS

  • Ribs
  • 2 to 2 1/2 pounds baby back pork ribs
  • Salt and black pepper
  • Chipotle Joe BBQ sauce
  • 1 tablespoon olive oil
  • 1/4 cup finely diced onion
  • 1/2 teaspoon ground cumin
  • 1/2 cup ketchup
  • 5 oz Chipotle Joe hot sauce
  • 1 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • Salt and ground pepper, to taste 

DIRECTIONS

  1. Heat oven to 275 degrees Fahrenheit.
  2. If the ribs still have the thin membrane covering the back of the rack, remove it.
  3. Season both sides of the ribs with a generous amount of salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan).
  4. Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.
  5. While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
  6. Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
  7. Add the ketchup, Chipotle Joe hot sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
  8. Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
  9. Finished in the broiler, on high, for 5-10 minutes to caramelize the BBQ sauce. 


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Fool's Paradise Mac n Cheese


  •   

    Serves 8-10

    INGREDIENTS

    • 16 oz penne pasta, cooked and drained
    • 1 tbsp olive oil
    • Buffalo Chicken Mixture
    • 4 tbsp butter
    • 1 onion medium, chopped
    • 3 celery stalks chopped
    • 4 garlic cloves minced
    • 1/2 tsp kosher salt
    • 1/2 tsp black pepper
    • 1/2 cup Fool’s Paradise
    • 4 cups rotisserie chicken or diced, cooked chicken breast
    • Cheese Sauce
    • 2 tbsp flour
    • 2 tbsp butter
    • 2 1/2 cups half and half
    • 2 tbs Fools Paradise
    • 1 tbsp dijon mustard
    • 5 cups cheddar cheese shredded
    • 5 cups mozzarella cheese shredded
    • 1 cup sour cream

    TOPPING

    • 1 cup Panko bread crumbs
    • 2 tbsp butter melted
    • 1/2 cup bleu cheese crumbles
    • 1/4 cup parsley chopped loosely packed

    DIRECTIONS

    1. Preheat oven to 350°F.
    2. In a small bowl mix together 2 tablespoons of melted butter, Panko breadcrumbs, bleu cheese crumbles and chopped parsley. Set aside.
    3. In a large stock pot boil pasta in salted water per package directions. Drain and toss with 1 tablespoon of olive oil to prevent sticking.
    4. Melt 4 tablespoons of butter in a large skillet over medium heat. Add the onion and celery, cooking for 5 minutes. Add the garlic, salt and pepper and cook another 2 minutes. Add the hot sauce and cut chicken, stirring to combine. Cook another 2-3 minutes until sauce thickens slightly. Set aside.
    5. In same skillet melt remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for a minute. Add the half and half and whisk to mix thoroughly. Whisk in the hot sauce, mustard. Lower the heat to simmer and cook for 4 minutes, the sauce will thicken.
    6. Add the sour cream, both cheddar and mozzarella cheeses, stirring to melt in the sauce. Sauce should be smooth.
    7. Pour cooked penne macaroni into a 13x9" casserole dish coated with cooking spray. Add the chicken mixture and pour cheese sauce over all. Stir to mix in completely.
    8. Cover with aluminum foil and bake for 40 minutes.
    9. Remove aluminum foil, sprinkle crumb topping




MUSSELS IN SPICY COCONUT CURRY BROTH


Serves 2

INGREDIENTS

  • 2.5 pounds mussels
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons red curry paste
  • 1 (14-ounce) can full-fat coconut milk (lite version is fine too – just won’t be as rich)
  • 1/4 cup low-sodium chicken, or seafood stock
  • 2 green onions, sliced
  • baguettes 

DIRECTIONS

  1. Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice-cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
  2. Heat a large skillet or wok over medium heat and add the butter and olive oil.
  3. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes.
  4. Stir in the curry paste and continue to stir until it’s distributed throughout the entire pan of onions. Cook for 5 more minutes.
  5. Stir in the coconut milk and stock, stirring until it’s smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low.
  6. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes.
  7. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguette and garnish with the sliced green onions.

ELECTRIC LIME TACOS

Serves 4

INGREDIENTS

  • 1 1/2 pounds flank steak
  • 7 oz Electric Lime hot sauce
  • Juice of 2 large limes
  • Zest of 1 large lime
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cinnamon
  • Olive oil, for grill
  • Corn tortillas
  • 1/2 small red onion, chopped
  • 1 large avocado, diced
  • 1/3 cup queso fresco (optional)
  • Chopped cilantro, for serving

DIRECTIONS

  1. Place the flank steak in a 9×13 pan. Pour lime juice and 5 oz (one bottle) of Electric Lime hot sauce over the steak and let marinate for 30 minutes, at room temperature.
  2. Meanwhile, in a small bowl, combine lime zest, salt, sugar, pepper, chili powder, cumin, paprika, garlic powder, oregano, and cinnamon.
  3. Rub both sides of the steak with the spice mixture, pressing with your fingers to help the rub adhere to the meat.
  4. Preheat grill to high heat. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack. Place steak directly on the grill and cook for 5 minutes on each side. Remove from grill and let the steak rest on a cutting board, covered with foil, for 10 minutes.
  5. While the steak is resting, warm the corn tortillas on the grill or use a gas flame to char them slightly.
  6. Cut the steak into strips, against the grain. Place steak strips in the corn tortillas and top with red onion, avocado, cilantro, Electric Lime and queso fresco (if desired). Serve warm.


INGREDIENTS

DIRECTIONS

  • Pour 2 oz of vodka into each glass
  • Add ice to fill ¾ of the cup
  • Pour 8oz of Bloody Mary Mix into each glass
  • Add Merfs Hand Grenade Sriracha to taste, we love ‘em spicy!
  • Stir with a celery stalk and go crazy with the garnishes! 


Ingredients for Nachos

  • 2 cups Texas Red Chili
  • 1 bag of Siete Grain Freen Chips
  • 1 cup Cashew Queso
  • 1 Avocado
  • 1 jalapeno, chopped
  • Cilantro
  • Any Merfs flavor you want

Texas Red Chili Recipe:

  • 5# ground meat
  • 1 large onion finely chopped
  • 1 green pepper finely chopped
  • 1 jalapeno finely chopped
  • 1 hatch chili finely chopped
  • One bottle of Chipotle Joe
  • 4-5 cloves garlic
  • 1 28oz can crushed tomatoes
  • 1 15o can diced tomatoes, undrained
  • 16oz beef broth
  • 1 cup water
  • 4 tbsp chili powder
  • 2 tbsp cumin
  • 1 tsp ancho chili powder
  • Salt to taste

Instructions

  1. Brown meat in large Dutch oven. Remove and strain.
  2. Heat 2 tbsp olive oil over medium high heat.
  3. Sauté onions, garlic, and peppers until soft.
  4. Add meat back into pot.
  5. Add all the other ingredients and bring to a boil.
  6. Turn down to simmer.
  7. Cook for 1-2 hours.
  8. Serve with grated cheese, chopped green onions, sour cream, avocado, or anything else your heart desires!

Cashew Queso (Created by Detoxinista)

  • 1 cup raw cashews , soaked for up to 4 hours and drained
  • 1/4 cup water (plus more, if needed)
  • 1 teaspoon sea salt
  • 5 tablespoons fresh lemon juice
  • 3 tbsp nutritional yeast
  • 1/2 tsp turmeric
  • ¾ jar of Lyndy’s Green Chili

Instructions

  1. In a high-speed blender, or food processor, combine the cashews, water, salt, lemon juice, nutritional yeast, turmeric, and the liquid from the can of diced tomatoes and green chiles. (I was able to get about 1/4 cup of liquid from the can.)
  2. Blend until a smooth and creamy "cheese" sauce is created, adding a tablespoon or two more water, if needed for blending. Transfer the cheese mixture to a large bowl, then stir in the can of diced tomatoes and green chiles.
  3. At this point, be sure to adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top. As the dip is warmed, it becomes even more authentic. Serve with baked tortilla chips and fresh sliced veggies.