(NEWS CENTER) -- Dan Stevens of Captain Mowatt's Fiery Foods brought his award winning hot sauces on to the Morning Report.
In April, Captain Mowatt's won five awards at Louisiana's largest hot sauce competition, the 2012 Cajun Hot Sauce Festival, including People's Choice Award.
Here are some of Stevens' favorite recipes:
Fire in the Snow
8 oz. cream cheese
3/8 cup Captain Mowatt's Canceaux Sauce
Combine ingredients in an electric mixer and enjoy! This recipe can be double or tripled. Go wild! Add sour cream, grated cheese, drained baby shrimp, or anything your little heart desires. It it's good, tell us about it.
Avocado Corn Dip Guacamole
8 ripe avocados, peeled and chopped
2 2/3 cups frozen whole corn
1/3 cup Captain Mowatt's Scurvy Dog hot sauce
1/2 cup fresh lime juice
1/3 cup firmly packed dark brown sugar
3/4 tsp salt
2 1/2 tsp ground cumin
1 tsp freshly ground black pepper
Mash avocados in a large bowl to desired consistency. Stir in corn and next six ingredients. Cover and chill. Garnish with fresh cilantro, chopped tomato, and a lime wedge.
Captain Mowatt's Canceaux Peanut Sauce
1 cup of unsweetened coconut mil
2 1/2 tbsp of Captain Mowatt's Canceaux Sauce (more to taste)
1/3 natural creamy peanut butter (It must have a layer of oil on top. Do not use regular peanut butter.)
3/4 tsp salt
6 tbsp sugar
1 tbsp apple cider vinegar
1/4 cup water
Combine all ingredients in a saucepan and bring to a boil over medium heat whisking constantly. Reduce to low heat and simmer for four minutes while continuing to stir. Remove from heat and let cool. Serve warm or at room temperature. Recommended use as a dipping sauce for chicken kabobs marinated in Cocoloco.
Captain Mowatt's Cajun Cornbread
1 box Jiffy corn muffin mix
1/3 cup milk (or 1/3 cup water)
3 tbsp Casco Bay Cajun
1/4 cup whole corn kernels
2 tbsp room temperature unsalted butter
1 tbsp melted unsalted butter
Preheat over to 400 degrees. Grease cast iron pan with two tablespoons room temp butter and put in oven while it preheats. Beat egg and milk in a mixing bowl. Mix in corn and two tablespoons of Casco Bay Cajun. Stir in corn muffin mix and let stand for five minutes and stir again. Remove warm cast iron pan and add mixture. Dust the top with remaining Casco Bay Cajun. Bake for 15-20 minutes or until golden brown.