Adventures in the HYCH Kitchen

Turn up the heat and add a spicy twist to your Summer cocktail repertoire with our HYCH Savage Pineapple Spicy Summer Margarita! Click below to watch the one and only Alex Kruse at For Tomorrow We Die Brewery in Salem, OR, walk you step by step through crafting this tropical poolside favorite using our signature HYCH Pineapple Habanero Hot Sauce and jalapeño vodka. Grab your flip flops and your shaker and take your Summer sipping game to a whole new level of spicy.

Margarita Ingredients

• 1.75 oz Jalapeño-infused blanco tequila 
• 1.75 oz Fresh-squeezed lime juice 
• 1.75 oz Triple Sec
• 1 oz Grand Marnier
• 1 oz HYCH Pineapple Hot Sauce

Garnish Ingredients

• 1 Fresh pineapple  
• 1 Fresh jalapeño pepper
• Tajin seasoning
• Lime wheel

How to Make Your HYCH Savage Pineapple Margarita

• Rim a rocks glass with tajin and kosher salt (half and half)
• Add all margarita ingredients (above)
• Shake and strain over fresh ice
• Garnish with a Tajin-dusted fresh pineapple slice, a pineapple leaf and lime wheel topped with a raw jalapeño ring
• Cheers! 

Be the best chef in camp (or your home kitchen) when you make these HYCH Surf & Turf Tacos. Combining tender steak and flavorful shrimp marinated in our best selling HYCH Nashville and HYCH Guajillo hot sauces, these tacos pack a punch of flavor. Pair them with homemade pico de gallo and top them with your favorites — we devoured ours with sides of Matt's heirloom cowboy beans and roasted eggplant from a Summer farmer's market. 

Ingredients for Surf & Turf Tacos (serves 4)

• 1 lb skirt steak or flank steak
• 1 lb shrimp size 36/50 (medium-sized shrimp)
• ½ bottle HYCH Guajillo Hot Sauce to marinate steak
• ½ bottle HYCH Nashville Hot Sauce to marinate shrimp 
• Corn tortillas

Ingredients for Pico de Gallo

• 4 medium tomatoes, diced
• 1 small white onion, finely chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste  

How To Make HYCH Surf & Turf Tacos

Step 1: Marinate the Steak and Shrimp

• Prepare the Steak: Place the skirt steak or flank steak in a shallow dish or a resealable plastic bag. Pour half a bottle of HYCH Guajillo Hot Sauce over the steak, ensuring it is evenly coated. Cover or seal the dish/bag and refrigerate for at least 30 minutes to allow the flavors to infuse.
• Prepare the Shrimp: Similarly, place the shrimp in another shallow dish or resealable plastic bag. Pour half a bottle of HYCH Nashville Hot Sauce over the shrimp, making sure they are coated evenly. Cover or seal the dish/bag and refrigerate for at least 30 minutes for marination.

Step 2: Prepare the Pico de Gallo

• In a mixing bowl, combine the diced tomatoes, finely chopped white onion, chopped jalapeño pepper (seeds removed), chopped cilantro, and lime juice.
• Season the mixture with salt to taste and stir well to combine. Adjust seasoning as needed.
• Cover the bowl and refrigerate the Pico de Gallo until ready to serve.

Step 3: Cook the Steak and Shrimp

• Cook the Steak: Preheat a grill or grill pan over medium-high heat. Remove the marinated steak from the refrigerator and let it sit at room temperature for about 10 minutes.
• Grill the steak for 3-4 minutes per side for medium-rare or until desired doneness is reached. Cooking time may vary depending on the thickness of the steak. Once cooked, transfer the steak to a cutting board and let it rest for a few minutes before slicing thinly against the grain and then dicing.
• Cook the Shrimp: Meanwhile, heat a skillet over medium-high heat. Remove the marinated shrimp from the refrigerator and drain off any excess marinade.
• Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook the shrimp as they can become rubbery.

Step 4: Assemble the Tacos

• Warm the corn tortillas on a hot skillet (or in the microwave).
• Place a few slices of grilled steak and cooked shrimp onto each tortilla.
• Top with a spoonful of pico de gallo and anything else you like on your tacos.
• Serve the surf and turf tacos immediately with additional lime wedges and — of course — some more HYCH Nashville and Guajillo!

Welcome to the world of homemade comfort food with a kick - Chilaquiles! This iconic Mexican dish is the perfect pairing with our HYCH Guajillo Smokey Roasted Pepper Hot Sauce: it's a celebration of vibrant flavors and textures, bringing together crispy tortilla chips bathed in our smokey sauce, topped with creamy eggs, and adorned with a medley of fresh ingredients. Whether you're craving a hearty breakfast, a satisfying brunch, or a quick and flavorful dinner, chilaquiles never disappoint. We also love chilaquiles because the ingredient list is short and you will likely have everything on hand, sparing you a trip to the grocery store on Sunday morning in your pajamas. (You're welcome.)

Ingredients

• ½ cup chicken broth
• ¼ cup HYCH Guajillo Hot Sauce
• 1 large handful corn tortilla chips (unbroken)
• 2 eggs
• 2 Tbsp Cotija cheese, crumbled
• 2 Tbsp diced tomatoes
• 2 Tspb diced onion
• 1 Tbsp chopped cilantro
• Salt and pepper to taste

How to Make Chilaquiles

Click below to watch Matt make his favorite breakfast — Chilaquiles! 

• Heat a skillet over medium heat and add the chicken broth along with the HYCH Guajillo Hot Sauce. Bring the mixture to a simmer.
• Once the broth and sauce are simmering, carefully add the corn tortilla chips to the skillet. Gently stir to coat the chips with the sauce. Allow the chips to simmer in the sauce for about 1-2 minutes until they soften slightly but are not too soggy.
• Once the chips are softened, carefully transfer them to a serving plate using a spatula.
• Add ¼ cup water to the pan and add the eggs. Bring to a simmer. Cover the eggs with a lid and cook for 2 mins over medium heat. Adjust your cooking time to your desired egg yolk preference — easy, medium or hard.
• Top the chips with the cooked eggs.
• Sprinkle the crumbled Cotija cheese, diced tomatoes, diced onions and chopped cilantro over the eggs and chips.
• Season with salt and pepper to taste.
• Serve the chilaquiles immediately while still warm. Coffee, bloody marys, micheladas or mimosas optional! 

Our HYCH Tamarind Habanero Hot Sauce enhances the flavor of any dish with its signature rich, nutty, sweet and spicy notes. From to Pad Thai noodles to Indian Pumpkin Curry, this sauce will take you places! 

Prefer to watch and learn (and drool?) Click below to join Chef Matt in the HYCH Kitchen as he walks you through his HYCH Tamarind Pumpkin Curry Recipe step by step. Then scroll down for a list of ingredients and a set of easy instructions to follow in your own kitchen. 

HYCH Tamarind Pumpkin Curry Bowls (serves 2)

Ingredients

• 1-1/2 cups basmati rice
• 2 small pie pumpkins (for roasting & serving)
• 2 cups of pumpkin, peeled and diced (from pie pumpkins)
• 3/4 lb of boneless, skinless chicken breast or thigh meat, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons cooking oil
• 1 can of coconut milk
• 1 cup low-sodium chicken broth
• 2 tablespoons red curry paste or HYCH Bibimbap Hot Sauce
• 1-2 tablespoons of HYCH Tamarind Hot Sauce (adjust to your desired level of spiciness)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• 1 fresh lime

How to Make HYCH Tamarind Pumpkin Curry Bowls

• Cook basmati rice according to package directions. Keep warm.
• Pre-heat oven to 350F.
• Marinate chicken in HYCH Bibimbap Hot Sauce or red curry paste.
• Cut tops off pie pumpkins. Cut 1/3 of the way down from the pumpkin stems to ensure a nice serving bowl. Be careful with sharp knives!
• Scoop seeds out of pie pumpkins and discard.
• Roast pie pumpkins (with lids on) for 1 hour or until pumpkin meat is tender.
• Once pumpkins are roasted, carefully carve out the pumpkin meat. Leave the pumpkin bowls intact for serving your curry.
• Dice pumpkin meat into large chunks and set aside. Save pie pumpkin shells for use as serving bowls.
• Heat cooking oil in a large skillet or wok over medium heat.
• Add chopped onion and cook until translucent.
• Stir in minced garlic and grated ginger. Sauté for 1-2 minutes or until fragrant.
• Add chicken pieces and cook until they are no longer pink in the center and have a golden brown color, about 5-7 minutes.
• Pour in coconut milk and add chicken broth, stirring continuously.
• Add pumpkin and simmer for 15-20 minutes, allowing it to absorb the flavors.
• Stir in the HYCH Tamarind Hot Sauce to desired level of spiciness.
• Season with salt and pepper to taste.
• Serve HYCH Tamarind Pumpkin Curry in roasted pumpkin bowls over rice. Garnish with fresh cilantro leaves and a squeeze of fresh lime.
• Season with salt and pepper to taste.

Our HYCH Tamarind Pumpkin Curry Bowls are especially perfect in the Fall but this recipe is a fan favorite year-round because — who doesn't love eating curry out of a pumpkin?! Don't forget to order a bottle of HYCH Tamarind Habanero Hot Sauce a few days before you plan to roast your pumpkins. We ship quickly!

We worked Oregon Winterfest in Bend, OR, in the snow this year (yes — for real, in the snow!) and one of the highlights of our weekend was treating ourselves to seriously amazing Bibimbap Bowls by local food cart Babe's Korean Kitchen. They were topped with sweet pickled carrots and cabbage, piping hot bulgogi beef and a perfectly fried egg. Of course, we added a drizzle of our own favorite HYCH Bibimbap Hot Sauce to each bowl before devouring every bite. 

Bibimbap is a traditional Korean dish made of steamed rice, steamed or pickled vegetables, protein and (our favorite part!) a fried egg on top. “Bibim” means mixed and “bap” means rice. The proper way to say Bibimbap is “bee-BIM-bap” and we don’t judge, say it however you like!

Ready to make your own HYCH Bibimbap Bowls at home? Follow Chef Matt's quick and easy recipe and don't skip the quick pickled cucumbers — they take it to the next level! 

What You Need

• Knife and cutting board
• At least one skillet
• Small sauce pan for pickles
• A small pot for the rice
• Bowl or plate for ingredients
• Bowls for serving Bibimbap
• Jar or lidded container to pickle the cucumbers

Ingredients for HYCH Bibimbap Bowls (serves 2) 

• 1 bottle HYCH Bibimbap Hot Sauce
• 2 cups short grain rice, cooked
• 1 pound spinach, rinsed and drained
• 6 oz Shiitake mushrooms, sliced
• 7 oz carrot (1 large carrot), thinly sliced
• 8 oz chicken thigh or breast
• 2 cloves garlic, chopped
• 2 eggs
• 1 Tbsp black sesame seeds

Ingredients for Quick Pickled Cucumbers

• 1 English or 2 Persian cucumbers, sliced
• 2 Fresno chilies or other hot pepper
• 1/2 onion, julienned
• 1 cup white vinegar
• 1/2 cup water
• 1 tsp salt
• 3/4 cup sugar

• In small pan, dissolve sugar and salt in vinegar and water over low heat.
• Layer sliced cucumbers, onion and chili peppers in jar/container.
• Pour warm vinegar mixture over cucumbers, cover with lid.
• Set aside to cool for at least 30 mins.

How to Make the Bibimbap Bowls

• Cook rice and set aside.
• Chop chicken into small bite-sized pieces.
• Marinate chicken in 1-2 Tbsp HYCH Bibimbap Hot Sauce and set aside.
• Steam spinach in 1/4 cup of water for 2 minutes, squeeze out water and chop. Set aside.
• Saute mushrooms and garlic over medium heat until dry, set aside.
• Saute carrots for 3 minutes. Season with salt. Set aside.
• Cook chicken in saute pan, set aside.
• Cook two eggs sunny side up.
• Spoon cooked rice (about 1 cup) into a hot serving bowl.
• Arrange spoonfuls of carrots, mushrooms, spinach, and chicken on top of rice.
• Lay a fried egg on top of the ingredients. Be careful not to break the yolk!
• Top with pickled cucumbers and black sesame seeds.
• Drizzle HYCH Bibimbap Hot Sauce over the top of your bowl.
• Devour and enjoy!