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How To Use Pete's HydroHot

Perlite Pete's HydroHot Use Recommendations
Anybody who knows that maddog Perlite Pete, understands that he spends a great portion of his attention focused around what to eat next. These kinds of things are important to him. Every now and then we will review a dish from the following categories including beef, chicken, pork, vegetarian, seafood, etc. As a rule, Pete will not provide specific quantities because he realizes that when people are cooking, you can really do whatever the hell you want. If any of our readers have any obscure submissions of your own, please forward and we will post them here. Pete likes to keep things simple.

Beef
Pete starts with a basic premise that will apply to all Beef dishes. In his mind a classic use of Pete's Hydrohot with beef is to mix a little ketchup or barbecue sauce with Pete's HydroHot Hydroponic Hot Sauce and place on the side of the plate to make it available for dipping. Pete's HydroHot also works fine as a great marinade too. Remember that the earlier in the cook you use the sauce, the less hot it will be. As you might expect, Pete just gives a few dashes to the final dish, for maximum heat.

Get a couple of Porterhouse steaks and throw them on the grill. Cook until ready. Wrap a couple of baked potatoes in tin foil and cook them on the same grill

Make your usual salad with a nice dressing made from oil, vinegar, lime salt and pepper, smashed garlic and a dash of Pete's HydroHot Hydroponic Hot Sauce. (It gives a zing to salads too.) Serve with an adult beverage. Don't forget that mix on the side as described above.

Chicken
This may seem redundant, similiar to Pete's generic beef theme but the classic way to enjoy Pete's HydroHot Hydroponic Hot Sauce with chicken is to dash some well made chicken wings in a smidgeon of the sauce. If you are a little slight of heart you may want to decrease the potentcy of your dunk with a little barbecue sauce or blue cheese or ranch dressing. Pete's advice to any first time gourmet is to try the HydroHot straight up. Place a healthy portion on top of your blue cheese or ranch dressing. The cool dressing with the hot spice will make for a delightful mixture. At first taste you will notice a delightful subtlety. Then in 10 or 15 seconds you will probably notice a larger pepper sensation in your mouth. All the time this sauce remains smooth to taste. There may some folks out there who will need to reach for an adult beverage to quash the heat.

Pork
Get a pork shoulder picnic and boil it. If you are using a finer cut of pork you may not need this step. Cut off all excess fat and insert garlic into the middle of the beast. Boiling will help loosen up the meat. Glaze with some type of barbecue or vinegar sauce. Cook thouroughly. On the side create a cup of three huge scoops of corn starch, half to three quarter cup of orange juice and a dash of your favorite beer. Also some Chinese fish sauce if you have it. Heat this up in a seperate pan until the corn starch heats up and makes it darker and thicker. Spice with HydroHot to taste. I use about a shot glass full. Cook the pork thouroughly at a temperature of about 375 degrees fahrenheit for at least one hour. The meat should fall off the bone and the sauce will compliment the pork with whatever your serving the whole deal with.

Vegetarian
Pete's favorite completely vegetarian thing to talk about is pasta with basil. During a certain period of Pete's life, he went through an amazing pesto phase. During this time, Pete had his already successful hydroponic farm pumping out approximately thirty pounds of basil every week. During this phase of Pete's life, he was also spreading the news of pesto to the world, just like he spreads the news of Pete's Hydrohot today. The conflict of pesto vs. hot sauce created an inner conflict in his life until he realized that the two could co-exist in a peaceful environment.

Take 24 ounces of fresh basil and throw it in a blender or a food processor. Add two cloves of garlic and 10 to 12 ounces of parmesan cheese. Add 9 ounces of virgin olive oil. Some people add salt but many find that the cheese usually provides enough salt. Squeeze a little lime to fight any bitterness that may occur. Traditionally about 6 ounces of pine nuts are used but I prefer using walnuts. Mix together.

Now that you have this great pesto, make a batch of any type of pasta. Some people like to stretch their pesto by combining it with a heavy cream or sour cream. Others prefer to use it straight. You can add a nice twist to your typical pasta dish by serving one half of the plate red with your traditional pasta sauce and the other half green with the pesto. To further complicate matters you can throw stuff like, steamed shrimp, more parmesian cheese, or a dash of Pete's HydroHot Hydroponic Hot Sauce on the top. Remember that Pete's orangey, hot pepper sauce goes well with any tomato based food.

Seafood
This is the classic recipe that Pete uses whenever he is entertaining visiting dignitaries. Go to your best local fish market and buy some clams like steamers or little-necks. Put them in the oven for ten minutes, or until the clam opens up. Take them out and pull off the top side of the clam.

Par cook some bacon and put it aside. Create some garlic butter. Place the par cooked bacon with garlic butter and throw on a splash of cocktail sauce on top of the open faced clam. This stuff will cook up real nice in another five or ten minutes. When it comes out, hit the whole deal with lime, and Pete's HydroHot Hydroponic Hot Sauce. This dish will leave them speechless.

Beverages
The all time classic in the early morning is the early morning Bloody Mary. Let your imagination do the rest. Pete doesn't recall actually ever making one, but you know how that goes.

Of course, don't feel bound by these recommendations, as Pete maintains that his HydroHot Hydroponic Hot Sauce has a multitude of uses, limited only by your own imagination.