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Welcome to Green Rooster

We found some recipies. After thirty years of cooking we're onto something! Green Rooster.

Buffalo Chicken Wings:

Buffalo wings were first served in a bar in Buffalo, New York believe it or not. And gained nation wide popularity with sports fans almost over night. The chicken is served with celery sticks, which are dipped in blue cheese dressing, to counter the hot spiciness of the Green Rooster's hot sauce.
4 pounds chicken wings

Salt and freshly ground pepper to taste Oil for deep frying
4 tablespoons butter
5 tablespoons Green Rooster hot sauce
1 tablespoon white wine vinegar
2 1/2 cups blue cheese dressing
Celery sticks

Discard the wing tips and cut the chicken wings into 2 pieces at the joint. Sprinkle with salt and pepper. Heat the oil in a deep fryer to 375F. Add half of the wings and cook, stirring occasionally, about 10 minutes, until crisp and golden. Remove with a slotted spoon and drain well. Repeat with the remaining wings. Melt the butter and add vinegar and the hot sauce to taste. Pour over the chicken wings and serve with the blue cheese and celery sticks.

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Hot Bitter Chocolate:

Nobody thought it could be done but a chief in Woodland Hills, California swears by this recipe.

4 ounces unsweetened chocolate
2 tablespoons butter
2 tablespoons light corn syrup
6 tablespoons sugar
3/4 cup milk
3 drops of Green Rooster hot sauce
pinch of salt

Melt the chocolate with the butter over hot water Add the corn syrup and sugar and blend. Add the milk, hot sauce and salt and cook, stirring , 10 minutes.

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Chalupas with Chipotle Chiles:

We don't care what they say, you can't have Mexican food too hot!

3 lb pork loin roast
1 teaspoon salt pepper -- to taste
3 cloves garlic -- sliced
1 16 oz pkg dried pinto beans -- soaked several hrs
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
One 7 ounce can chopped green chiles -- drained
2 to 3 chipotle peppers en adobo, minced

Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream. Add a can of diced tomatoes or Rotel to leftovers and serve over rice. Delicious!

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Deviled Chicken Spread:

While we're on chicken, try this quick appetizer. It could be made from left overs so sudden guests are no problem.

1 cup ground cooked chicken
1/4 cup finely chopped scallions
2 tablespoons mayonnaise
2 or 3 drops of Green Rooster hot sauce
salt to taste

Combine all the ingredients until well blended. Chill, if desired, before serving. Use as a spread.

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Fried Shrimp:

It must be the salt but shrimp and hot sauce just seem to go together. It is suggested this be eaten on either very hot days or cold ones.

1 pound shrimp, shelled and deveined
1 tablespoon cognac, rum or lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Green Rooster hot sauce
Frying batter Oil for deep frying

Marinate the shrimp in the cognac and Worcestershire sauce for about 15 minutes. Dip a few shrimp at a time in the batter and fry in deep oil heated to 375F until golden brown. Drain on paper toweling. sprinkle with hot sauce until taste. Serve with horseradish or capers.

Hot Buttered Nuts:

Salt will keep the beer flowing. This will do it.

1 pound shelled nuts (pecans, walnuts or almonds)
2 tablespoons melted butter
2 teaspoons salt
1/2 teaspoon Green Rooster hot sauce

Preheat the oven to 250F. Place the nuts on a baking sheet and pour the butter over them. Toss the nuts about a bit to coat well. Bake for 10 to 15 minutes, until nuts are crisp and golden brown. Shake the pan occasionally or stir with a spoon to achieve even browning. When the nuts are cool, taste them. Sprinkle with salt and the hot sauce.

Baked Fish in Foil:

Try this fish sprinkled with hot sauce and see if you ever eat fish without Green Rooster again!

3 lb whole red snapper, bluefish, mackerel, bass, shad, or similar fish, cleaned and ready to cook
1 clove garlic, crushed
1/4 cup butter or margarine, softened
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 teaspoon floor
1/2 lb deveined, shelled large shrimp
1/2 lb mushrooms, sliced
3 tablespoons lemon juice
1/2 cup white wine
1/4 cup chopped parsley
1 teaspoon grated lemon peel
6 teaspoons Green Rooster hot sauce

Preheat oven to 375F. Wash fish, inside and out, under cold running water. Dry well on paper towels. In small bowl, combine garlic, butter, salt, pepper, thyme, flour; mix well. place fish on double thickness of 24 by 18 inch heavy duty foil. In cavity of fish, place 1 tablespoon garlic mixture, 4 shrimp, and 1/2 cup mushrooms. Sprinkle with 1 tablespoon lemon juice and 2 tablespoon wine. Dot top of fish with remaining garlic mixture. Arrange remaining lemon juice and white wine, the parsley, and lemon peel. Bring long sides of foil together over fish, and secure with double fold. Fold both ends of foil upward several times. Place on cookie sheet. Bake 40 minutes (allow 10 to 12 minutes per pound), or until fish flakes easily when tested with fork. Serve with juices in foil spooned over top and sprinkle with hot sauce to flavor.
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Scrambled Eggs A La Suisse:

Thirty years ago when we fell in love with hot sauce it was because we tried it on eggs. Now we can't eat an egg, from boiled to scrambled, without any hot sauce!

8 eggs
1/2 cup light cream
1/2 teaspoon salt
3 tablespoons Green Rooster hot sauce
1 cup grated natural Swiss cheese
2 tablespoon butter or margarine
Snipped chives or parsley

With rotary beater, beat eggs, cream, salt in top of double boiler until well combined. Stir in 3/4 cup Swiss cheese and the butter. Cook, over gently boiling water, stirring occasionally, 12 to 15 minutes, or until eggs are set but still creamy. Serve eggs sprinkled with rest of cheese, chives and the hot sauce.

Short Ribs:

We always loved to experiment so sooner or later we had to try ribs.

4 lb beef short ribs
1 cup coarsely chopped onion
1 clove garlic crushed
1 tablespoon Green Rooster hot sauce
4 black peppercorns
1 bay leaf
2 teaspoons Worcestershire sauce
1/2 teaspoon dried marjoram leaves 1 can condensed beef broth
1 cup water

Wipe short ribs with damp paper towels. If necessary, trim excess fat. Slowly heat Dutch oven. Add short ribs fat side down: over medium heat, brown well on all sides about 30 minutes. Discard drippings. Add onion, garlic, peppercorns, bay leaf, hot sauce, Worcestershire, marjoram, broth, and 1 cup water; bring to boiling. Reduce heat, and simmer, covered and turning meat once, 1 1/2 to 2 hours, or until tender. Remove short ribs to serving platter: keep warm. Skim fat from pan juices. Mix flour with 1/2 cup water until smooth. Stir into pan juices; bring to boiling, stirring. reduce heat, and simmer 3 minutes. Strain, and pour over short ribs. Garnish with tomato wedges and parsley.

Baked Lemon Haddock:

Here some good Hot fish for cold days

2 pounds haddock fillets 1 cup seasoned dry bread crumbs
1/4 cup butter or margarine -- melted
2 tablespoons dried parsley flakes
2 teaspoons grated lemon peel
1/2 teaspoon garlic powder

Cut fish into serving-size pieces. Place in a greased 11x7x2" baking dish. Combine remaining ingredients. Sprinkle over fish. Bake at 350 for 25 minutes or until fish flakes easily with a fork. Pasta with Chiles 'N' Cream: 1 package of fresh fetticcini cooked per package directions. 1/2 C. light whipping cream 1 medium red onion julliened your favorite chile julliened 2 tablespoons olive oil 2 tablespoons Green Rooster hot sauce juice and zest of 1 lemon 1 teaspoon salt or to taste While water for pasta is heating up to rolling boil, prepare onion and chile(s).Zest lemon. Roll around counter top while gently pressing down with your palm. Slice and squeeze. Reserve zest and juice. Heat saute pan over med heat and add oil. Add onion and saute till onion starts to turn translucent. (Water should be at a boil by now, so add pasta.) Add chile and continue cooking till onions just start to caramelize. Add cream and cook approximately 2 more minutes. Add juice to cream mixture and 1/2 of the zest reserving rest for garnish. (This is the only tricky part-if you add the juice and the cream at the same time the cream will break or curddle but will not if the cream is cooked a bit first) Stir frequently, let sauce cook and thicken some. Pasta should be cooked. Drain well, toss with cream sauce and add salt. You can use dry pasta but the timing will be off so adjust accordingly. This dish is quick to make and inexpensive. The sweetness of the onion and the heat of the chile plus the play against the cream and the texture of the chile against the pasta makes this dish superb

Carne Adovado:

Personnely, I eat chilli more often than soup!

2.5 pounds pork loin 15 ounces red enchilada sauce
1 white onion, chopped
1/2 cup vinegar
1 teaspoon oregano

Trim all the fat from the meat and cut in bite-size cubes. Mix the Red Enchilada Sauce with the onion, vinegar and oregano. Place the meat in a glass baking dish and cover with the medium hot enchilada sauce mixture. Stir to coat each piece of meat and marinate overnight in the refrigerator. The next day, bring the meat to room temperature. Put into a preheated 425-degree oven for 90 minutes. Drain excess water from the baking dish and bake 60 minutes longer at 325 degrees. Carne adovada should be well cooked. Add additional enchilada sauce as desired. Serve over brown rice, wrapped in flour tortillas or in tacos.

Wrapped Catfish with Cream Cheese Stuffing:

I4 (6-8 oz.) catfish fillets, fresh or frozen
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
1 cup fresh bread crumbs
3 tablespoons cream cheese
1tablespoon lemon juice
1 tablespoon chopped celery
1 tablespoon chopped onion
1 teaspoon dried parsley
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices bacon pimiento strip
1 tablespoon Green Rooster hot sauce

Thaw fish, if frozen. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle fish with 1 teaspoon lemon juice. Combine bread crumbs, cream cheese, 1 teaspoon lemon juice, celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide stuffing into 4portions. Place 1 portion of stuffing at one end of each fillet. Roll fish around stuffing. Fry bacon until cooked, but not crisp. Wrap 2 slices of bacon around each fillet; secure with a toothpick. Place fish rolls in a lightly greased baking dish. Bake in a moderate oven at 350 degrees for 15 - 20 minutes or until fish flakes easily when tested with a fork. Remove toothpicks before serving. Garnish with lemon slices and pimiento strips.

Crispy Pecan Fillets:

While we're on the subject of fish, here a serving that will win your guest applause!

1 1/2 lb. catfish fillets
1/4 lb unsalted butter
1 cup milk
1/4 cup vegetable oil
2 cups Yellow cornmeal
1 cup chopped pecans
1 teaspoon Green Rooster hot sauce
1 cup chopped parsley
1/2 teaspoon salt
1/2 cup freshly squeezed lemon juice

Wash the fish fillets under cold running water, and place them in a bowl with the milk, hot sauce and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately
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