Joe Perry's rock-your-world tailgate recipes

Cold, Hard Football Facts for Nov 13, 2008



By Kerry J. Byrne
Cold, Hard Football Facts tailgater-in-chief
 
A few years ago I wrote a story for the Boston Herald about Joe Perry of Aerosmith, who has his own line of hot sauce, Joe Perry's Rock Your World Hot Sauce.
 
He invited me down to his swanky pad on Boston's South Shore to check out the place while he whipped up a little lunch made with his hot sauce. Turns out he's a real cool, down-to-earth dude who loves to cook and barbecue and loves spicy food.
 
"All those (Aerosmith) gigs are just a sidetrack to get to the next barbecue joint," he joked, when asked about his passion for 'cue.
 
In any case, it just dawned on me here in November 2008, like three years later, that I still have a bunch of his recipes. They appear below.
 
Couple notes:
  1. Perry loves to hunt and said he heads out with rock 'n roll's most famous marksman, Ted Nugent, quite a bit. He has a big trophy room with a bunch of animals mounted on it, including a massive shark that he caught.
  2. His hot sauce is really, really good – especially his Boneyard Brew. It's got a real good balance of spiciness, sweetness and other flavors. I like it on eggs, believe it or not.
In any case, here are some of his recipes:
 
JOE PERRY'S CHICKEN QUESADILLA
(This is actually served at the Hard Rock Café in Boston, and the chef there gave me this recipe)
 
1½ cup grilled chicken breast, diced
2/3 cup pineapple, grilled and diced
4 Tablespoons Joe Perry's Mango Peach Tango Hot Sauce
2 teaspoons olive oil
8 10-inch flour tortillas
¼ teaspoon chili powder
2 cups Monterey Jack cheese, shredded
 
In small container, combine chicken, grilled pineapple and hot sauce. Stir until chicken and pineapple are coated with sauce. Brush olive oil on one side of each tortilla and place oiled side down in large skillet. Lightly sprinkle tortilla with chili powder and sprinkle 1/8th cup of cheese over half the tortilla. Place chicken-pineapple mixture on top of cheese. Cover mixture with another 1/8th cup of cheese. Fold the tortilla and flatten with spatula. Let bottom brown slightly, then flip to brown other side. Drizzle top of tortilla with more hot sauce. Repeat until all 8 tortillas are done. Garnish with guacamole, sour cream and pineapple salsa. Serves 4.
 
BLACKENED BONEYARD SAUCE
1¼ cup rinsed blackberries
¼ cups each of ketchup, honey, brown sugar, and minced fresh ginger.
1 teaspoon pepper
½ teaspoon salt (optional)
2 teaspoons or more (to taste) Boneyard Brew hot sauce.

Combine all ingredients except hot sauce in a food processor or blender. Whirl until berries are pureed. Add two or more teaspoons of hot sauce to taste. Pour into a 1-quart glass measure. Cover loosely with microwave-safe plastic wrap, leaving vents for steam. Cook in a microwave oven at full power, stirring occasionally, until berry mixture is reduced to 1 1/3 cups, about 8 minutes.
 
Use this sauce as a glaze for ribs, chicken, or pork for your next barbecue.
 
JOE PERRY'S HOT WINGS
2 lbs. chicken wings
6 Tablespoons Mango Peach Tango Hot Sauce
4 Tablespoons butter.
 
Preheat oven to 450 degrees. Cut wings at the joints and rinse with cold water. Place wings on paper towel to dry. Spread out in a single layer on a cookie sheet. Bake for 25 minutes. While wings are cooking, melt butter in sauce pan. Add hot sauce and stir well. Place cooked wings in bowl and pour on the sauce. Mix well to coat.
 
CAJUN GRILLED SHRIMP
1/3 cup Mango Peach Tango hot sauce
3 Tablespoons melted butter
2 Tablespoons white wine
2 teaspoons garlic salt
2 teaspoons cayenne pepper
1½ to 2 lbs.  pounds large shrimp, peeled

Mix well all ingredients, except shrimp. Place shrimp in a glass bowl and cover with marinade. Refrigerate 2 hours. Remove shrimp and thread on skewers, reserving marinade. Place shrimp on grates, about 4 inches from medium-hot coals, and cover grill. Turn and brush shrimp with marinade 3 times, until shrimp is pink, about 6 to 10 minutes.

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