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Hellish Tacos


12 Taco shells

2 lbs of ground beef

1 (8 ounce) package cream cheese, softened

1 (4 ounce) can diced jalapeno peppers

4 oz shredded Chedder Cheese

1 (2 ounce) can chopped black olives

1/4 cup Hellish Relish

1/4 cup Dat'l Do-It Hot Sauce

2 tbsp Devil Drops

2 tablespoons taco seasoning mix


Combine ground beef and taco seasoning in skillet and brown ground beef. Drain fat from beef and add Hot Sauce and Devil Drops. In a small mixing bowl, combine cream cheese and Hellish Relish mix well. Put ground beef in tacos. Spread the cream cheese mixture over the ground beef. Sprinkle with cheese, jalapenos and black olives.  

Fiery Roasted Potatoes


3 tbsp Dat'l Do-It BBQ Sauce

2 tbsp Dat'l Do-It Hot Sauce

1/2 tsp garlic powder

1/2 tsp salt

6 medium red-skin potatoes


Mix all BBQ and Hot sauce in a small bowl. Add potatoes and toss until covered with sauce. With large spoon or spatula, place potatoes in lightly greased 13x9x2 inch pan or on a shallow baking sheet. In a small bowl, mix garlic powder, pepper, and salt. With spoon sprinkle over the potatoes. Bake at 450 degrees for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.

Hot Wing Sauce


¼ cup butter

2 tbsp Dat’l Do-It Barbeque Sauce

2 tbsp Devil Drops

1 tsp ground black pepper


Combine all ingredients in a saucepan over low heat. When butter is melted and all ingredients are well combined, remove from heat and toss with cooked chicken wings until well coated.


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Hell on Wheels


Big link Kielbasa Sausage

Sharp Cheddar Cheese

Dat’l Do-It Hellish Relish

Dat’l Do-It Minorcan Mustard


Cut sausage in ½” slices and brown in skillet. Drain and arrange on a cookie sheet. Put a dab on Hellish Relish and Minorcan Mustard and cheddar cheese on sausage wheel and slide under boiler and add heat until cheese bubbles and browns. Insert toothpick and serve hot. If you like it real hot, spread a little Devil Drops on sausage first.

Dat'l Tuna Salad


1 large can white tuna

1 medium Spanish onion diced

2 tbsp mayonnaise

1 tbsp Hellish Relish

1 tbsp  Minorcan Mustard


Mix all that good stuff together.  Serve with your favorite bread or crackers.

Dat’l Do-It Chip Dip


1 cup sour cream

1 bottle Dat’l Do-It Hot Sauce

Juice from 1 lemon


Blend all of the above ingredients. Then have a party!

Bacon & Sausages


½ pound bacon
½ pound small pork sausages

1/3 cup Dat’l Do-It BBQ Sauce


Marinate bacon strips and sausages in Dat’l Do-it BBQ Sauce for 30 minutes. Cut the bacon strips in half and prick sausages with a fork to release fat while cooking. Lay bacon and sausages on griddle and cook over high heat with cover of the grill closed for 15 minutes or with cover of the grill open for 20 minutes, turning once. Drain fat during cooking with a metal baster.

Dat’l Beans


16oz can cooked navy beans

4 oz chopped bacon

1 clove garlic, minced

1 medium onion, chopped

1 dried Dat’l Pepper, crushed

2 tbsp dark brown sugar

1 bottle Dat’l Do-It Hot Sauce

2 tbsp  Minorcan Mustard


Combine all the ingredients and put in a 2 quart covered baking dish. Add 3/4 cups water. Bake at 350F for about 4 hours. Add more liquid during baking if needed. Stir beans every hour.

Deviled Eggs


12 Eggs

4 tsp Devil Drops

¼ cup mayonnaise

1 tsp Minorcan Mustard

1/8 tsp paprika (optional)


Put eggs in saucepan in a single layer. Fill to cover eggs by at least 1”. Bring water to boil over high heat. Cover and remove from heat. Let eggs stand for 15 minutes. Pour out hot water, cool eggs under cold running water. Peel. Cut cooled eggs in half lengthwise. Remove yolks and place in mixing bowl with Devil Drops, mayonnaise and Minorcan Mustard; mash together until smooth. Transfer yolk mixture into pastry bag, or a plastic bag with a snipped corner, and squeeze into white halves. Sprinkle with paprika to garnish.

Spicy Guacamole

2 ripe avocados
1 large ripe tomato
1/4 cup sour cream
1 clove minced garlic
2 tbsp Chopped green chiles
1 tbsp Chopped onion
1 tsp Salt
1 tsp Devil Drops


Mix the above ingredients well. Add a little more Jalapeno hot sauce for more heat.

Dat'l Catfish


4 4oz fresh or frozen catfish fillets (about 1/2 inch thick)

1 egg, beaten

3 tbsp. of Minorcan Mustard

1 tbsp. milk

1/4 tsp. pepper

1/4 cup all-purpose flour

1 cup coarsely crushed pretzels

2 tbsp. cooking oil

Lemon slices (optional)


Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Combine egg, mustard, milk, and pepper, beating with whisk or fork until smooth. Pour the mixture into a shallow dish. Coat fish with flour. Dip fish in the mustard mixture, then in the crushed pretzels to coat both sides. Press if necessary so the coating sticks to the fish. In a large skillet cook fish in hot oil over medium heat for 3 to 4 minutes per side or until golden and fish just flakes easily with a fork. (Reduce heat as necessary to prevent burning.) Serve with lemon slices, if desired. Makes 4 main dish servings.


Delicious Chili


2 lbs ground beef

½ onion, chopped

1 tsp ground black pepper

½ tsp garlic salt

2 ½ cups tomato sauce

2 tbs Dat’l Do-It Hot Sauce

2 tbs Devil Drops

1 tbs Dat’l BBQ Sauce

4 tbs chili seasoning mix

1 (15oz) can light red kidney beans

1 (15oz) can dark red kidney beans


In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease. Add the ground black pepper, garlic salt, tomato sauce, hot sauces, BBQ sauce, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.


Dat’l Skillet Shrimp


2 lbs unpeeled shrimp

1/3 cup olive oil

10 garlic cloves sliced

2 tsp paprika

4 oz Dat’l Do-It Hot Sauce

2 oz Sherry

2 lemons


Heat oil and add garlic. Add shrimp and cook on both sides until pink (about a minute on each side), add paprika, Dat’l Do- It and Sherry, squeeze juice from lemon and add. Sauté and stir shrimp for about 2 minutes or until done. Remove from skillet and serve. 

Fiery Salsa


1 jalapeno pepper

1 red hot pepper

1 red onion

6 fresh vine tomatoes

1 red bell pepper (or green)

1 ½ tbsp Devil Drops

1 lime

1 tbsp coriander


Dice or chop all ingredients. Put in a bowl. Add the hot sauce. Squeeze in the juice of the lime. Stir together with a spoon. Sprinkle coriander over everything. Serve with corn chips.

Tasty Burgers


1 lb ground beef

1 tbsp Dat’l Do-It Hot Sauce

2 tbsp Hellish Relish


Mix Dat’l Do-It Hot Sauce and Hellish Relish to a pound of ground meat. Make your patties, grill them up, and serve with some Minorcan Mustard.

Stir-Fry Tangy Chicken


1 lb chicken breast

2 tbsp olive oil

½ bell pepper, chopped

2 tbsp Dat’l Do-It Hot Sauce

½ onion, chopped

1 clove garlic


Cut chicken into chunks. Sauté chicken in oil until it turns white. Add onion, pepper, garlic and Dat’l Do-It Hot Sauce. Stir and cover until onion and the peppers are soft.

Dat’l Bloody Mary


1 oz Vodka

3 shots Devil Drops


Add ingredients to your favorite Bloody Mary mix.

Seafood Sauce


1 pint mayonnaise

1 pint ketchup

2 oz Dat’l Do-It Hot Sauce

1 oz Horseradish

1 tsp Worcestershire Sauce


Blend well. If it needs more zip, add more Dat’l Do-It Hot Sauce.

Dat’l Dog


1 hot dog

1 bun

Minorcan Mustard

Hellish Relish


Make it how you want it!

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