RECIPES

Which would you prefer: a glass of bourbon or a glass of vinegar? Swamp Dragon revolutionized hot sauce by leaving the vinegar in the pantry where it belongs and using spirits such as rum, bourbon, vodka, and tequila for flavor and freshness. You'll find yourself choosing favorites and passionately and gleefully arguing with great friends over which Swamp Dragon sauce goes best with what. It makes eating fun!

Swamp Dragon Pumpkin Soup

Place setting with a bowl of beautiful pumpkin soup, napkin and spoon, and a bottle of Swamp Dragon Rum Hot Sauce next to it
    Here's a great one in time for Halloween or Thanksgiving, from Matt's personal test kitchen! We should all be able to agree that vinegar in a pumpkin soup is probably not a good idea. Rum, on the other hand, works quite nicely, and we incorporated a bit of that as well as our Dark Rum Hot Sauce to give this pumpkin soup a character unlike any other.

Ingredients:
        
4 small sugar pumpkins
butter or olive oil
1 large onion
5 cups chicken stock
3 small carrots or 1 big one
1 cup heavy cream
1 1/2 ounce dark rum
4 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon salt
Swamp Dragon Dark Rum Hot Sauce (Rum Dragon)

Prep:
    
    You can prep the pumpkins the day before if you like.     

    Cut up the pumpkins and remove all the strings and seeds. Discard the stringy stuff, and save the seeds for roasting. More on that at another time. Preheat the oven to 350. Next, to make your life easier, cover a cookie sheet or pan with aluminum foil and spray with some cooking spray.

    Rub olive oil on the pumpkin rinds, and toss them in the sheetpan, rind side down, and into the hot oven in a middle rack. Bake for about an hour, until the pumpkin flesh is soft, and the whole thing is just sort of floppy and almost falling apart. Take them out, and let them cool off so you can handle them. Scoop the pumpkin meat from the rinds with a spoon or whatever you prefer, and put in a bowl. Discard the rinds.

    If dealing with pumpkins ahead of time, you’re done for now. Cover the bowl, put it in the fridge, clean up, and then reward yourself with a nice glass of wine. But if you’re doing it all at once, read on!

    Dice your onion.
    
    Peel and dice your carrot(s).

    Put a couple of tablespoons (roughly speaking) in the bottom of a dutch oven on your stove, and turn the heat on to medium.

Let’s Cook!

    Once the oil/butter is hot in the dutch oven, throw in both the onion and carrot. Stir often to prevent sticking, but not so much that they can’t cook. We want to brown the onion. We don’t want them caramelized or merely sweated - somewhere in between to get the sugars in the onion and carrot to develop.

    Now, we should have something like 4 cups of pumpkin meat prepped, and we have 6 cups of stock ready to go. I start with a 1:1 ratio, and then tweak till I have the consistency I want. Opinions may vary.

    Add 4 cups of stock to the onion/carrot mix, and bring to a boil.

Dutch oven on stove with chicken stock, onions, and carrots slow cooking

Add the pumpkin. Grab a hand-held immersion blender and blend it till it’s smooth. Be careful not to splash; this stuff is hot!

Dutch oven on a stove with chicken stock, veggies, and pumpkin meat

Add the cream, and blend one last time to incorporate everything, turn the heat to low, and start a simmer. Toss a shot of dark rum in the soup.

    Add all the rest of the seasonings, and stir thoroughly. Three of these last ingredients can be tweaked to taste - the salt, the maple syrup, and of course, the Rum Dragon. Any ingredient can be tweaked of course, but anyway… But addressing the Swamp Dragon specifically, varying amounts can have fairly dramatic results.  

    One teaspoon of Rum Dragon is going to open up the soup flavor in a subtle way that gives it a lovely balance. From here, just know you can make it really spicy or leave it just as it is. The best way to keep everyone happy is to leave it alone in the pot, and let your guests add as much as they want in their individual bowls. The best part, is that if you’re in a pepper heat craving kind of mood, you can add as much Rum Dragon as you want, and it will compliment the soup flavor in any amount. The sweetness of the rum, the clean pepper flavor and heat are all things that will play in perfect harmony in this soup.

    Garnish with roasted pumpkin seeds, and a light dusting of nutmeg. A small dollop of whipped cream might be nice too!

Serves 6 bowls or 12 cups. Or something like that...

Alternate and Convenient Versions:

Substitue canned pumpkin (not canned pumpkin pie filling - pumpkin).

Make it vegetarian by substituting vegetable broth for the chicken stock, and omitting the cream. Instead of adding a full tablespoon of salt, reduce that by half, and then add little by little, tasting as you go. The vegetable stock will need a different amount of salt that the chicken stock.

Substitute a vinegar hot sauce if you ran out of Swamp Dragon…. No! Just kidding! Vinegar in pumpkin soup would be nasty! Blech!

Dragon Dogs

Some things are just plain classic. And nothing makes a hot dog more exciting than a hot sauce that won't make it taste sour. Mustard and pickle relish bring the tart we crave on those pups. Do we want even more sour, or do we just want some clean heat? We love a variety of different toppings whenever we serve hot dogs at gatherings, so there's something for everyone. And the same goes for the Swamp Dragon. Maybe the Rum Dragon goes best with pickle relish, and the Bourbon Dragon perfectly compliments that chili / cheese! (We think so, by the way.)
Swamp Dragon Bourbon Hot Sauce pouring onto a loaded hot dog
BBQ is perfect with Bourbon Hot Sauce
Do we even need to say it? BBQ with bourbon-based hot sauce? Come on! The vinegar is already in the BBQ sauce... but the bourbon is another story! Our Bourbon Dragon brings a smooth heat with a bit of bourbon smokiness that won't interfere with the delicate balance of carefully crafted BBQ sauces.
Bourbon Dragon Hot Sauce pouring out onto BBQ ribs
Ouzo Dragon Chicken Wings
Everyone has their favorite way to do chicken wings. This may be the most exotic chicken wing recipe ever. Ouzo Dragon Wings! This is unbelievably easy. No par frying. No re-frying. No frying. Forget about butter. You need a grill, some tongs, a mixing bowl, a bunch of Ouzo Dragon, and some chicken wings. Heat up the grill. Throw the wings on. No marinating, no nothing. Just naked wings. Cook them till they're almost done - almost. Move them from the grill to your mixing bowl. Dump a bunch of Ouzo Dragon on them, and toss them so they're thoroughly soaked. Put them back on the grill till they're done, and that sauce is caramelizing. Take them off the grill, and hit'em one more time with a bit more Ouzo Dragon. Serve piping hot. The flavor is impossible to put into words!
Ouzo Dragon Chicken Wings
Tequila Dragon Pork Tacos with Mango and Avocado
For the most amazing taco you'll ever taste, spice some pulled pork with a bit of barbeque sauce and The Tequila Dragon. Put that awesomeness on a soft corn taco shell, then garnish with fresh chopped mango and avocado, and finish with cilantro. The sweet mango and the spiced pork dance together on your taste buds while the avocado enhances the mouth feel! Add more Tequila Dragon if you really like it hot!
Put some Tequila Dragon (to taste) in your favorite margarita for a full-blown fiesta!
Tequila Dragon Hot Sauce pouring out onto homemade tacos
Dragon Eggs
We love to do in-store demos and farmer's markets. These things start early in the morning, and when folks are walking by we ask: "Hey! Do you like spicy food?" We get this answer alot - "Oh, well, yes, but not this early in the morning." Pish! I say! Early morning is the perfect time to have your tastebuds give you an extra kick out of bed! Lots of people put hot sauce on their eggs, so I'm not sure where that answer comes from in the first place, but know that The Vodka Dragon does it better than any other hot sauce out there.
Vodka Dragon Hot Sauce pouring onto eggs over easy
Breakfast with Dragons
Ok, fine. Eggs is easy enough. But for yet another completely unexpected, new, and thoroughly satisfying spicy morning, add some Swamp Dragon to bagels and cream cheese! Sounds, freaky, we know, but it's truly delicious. We don't make recommendations we haven't tried. Spice up a cheese scone too!
Vodka hot sauce with bagels and scones

 

 

Pecan Pie a la Dragon

Pecan pie is so rich; it can be a bit much. Some folks love it just the way it is, and we understand. But Swamp Dragon represents a strange and delightful alchemy with rich sweet foods. Add just a touch to your pecan pie to balance the dish, and you'll be amazed at how the flavor explodes in a whole new way. Add more Swamp Dragon to really get a yin and yang, a spicy sweet combination impossible with other hot sauces! Don't forget the ice cream! 

 Bourbon Dragon Hot Sauce pouring onto pecan pie

 

 

Tequila Dragon Key Lime Pie

The herbaceous, slightly smoky, slightly salty flavor of tequila graces The Tequila Dragon, and enhances key lime pie in a way that will make your mouth dance! Give it a try!

 A bottle of Swamp Dragon Tequila Hot Sauce next to key lime pie topped with Tequila Dragon Hot Sauce

 

 

RUM DRAGON PUNCH

1 part rum 

1 part cranberry/orange juice combo 

2 parts pineapple juice

1 5-oz bottle of Rum Swamp Dragon 

Simple Syrup to taste 

Combine all ingredients, and enjoy!

 

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