Joe Perry Hot Sauce Recipes

 Updated April 10, 2007

A couple of my favorite ingredients to work with are Joe Perry’s Rock Your World™ Boneyard Brew Hot Sauce and his Mango Peach Tango Hot Sauce. As lead axe-man for Aerosmith, Joe’s guitar work has been in my ears from the beginning, starting with “Dream On” back in 1973, all the way through their blues-based “Honkin’ on Bobo” in 2004 and Joe’s solo CD in 2005, one of our current faves. We keep a constant supply of bottles of Joe’s sauces in the house and I’m always trying to come up with something unique to make with them. It started with omelets, which both sauces work well on, and has evolved from there, through a pair of coney sauce recipes, to the addicting Spicy Mango Peach Jam and the complex Mango Peach Salmon-Stuffed Pork Medallions. Enjoy!

Here’s where to get these sauces:

Online; Joe Perry’s Rock Your World™

Offline; Stores at any Hard Rock Café. Also, some Hard Rock Café menus have entrées made with these hot sauces.

Recipes on the Joe Perry’s Rock Your World™ Official Site

Recipes for Joe Perry’s Rock Your World™ Boneyard Brew Hot Sauce

Recipes for Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce

Recipes for Joe Perry’s Rock Your World™ Boneyard Brew Hot Sauce Rockin’ Dipping Sauce

2 Tbsp unsalted butter
1 medium white onion
2 stalks celery
1 Tbsp minced garlic
2 14-1/2 ounce cans whole tomatoes
1 6 ounce can tomato paste
1/3 cup balsamic vinegar
1/2 cup Joe Perry’s Rock Your World™ Boneyard Brew Hot Sauce
2 cups mayonnaise

Chop the onion rather coarsely to get one cup. Clean the celery stalks and slice them to be about the same size as the chopped onion.

Melt the butter in the bottom of the skillet over medium heat. Add the onion, celery and garlic to the melted butter in the skillet and sauté the vegetables and garlic until the onion is slightly translucent. Temporarily remove the skillet from the heat. Dump the tomatoes from the cans into the colander in a sink and let them drain. Toss them a few times to ensure the majority of the juice is gone. Transfer the tomatoes to the cutting board and chop them rather coarsely. Except for the mayonnaise, stir the rest of the ingredients in with the onion and celery in the skillet and set it over low heat. Simmer uncovered for 30 minutes, stirring almost constantly to prevent scorching. (As this sauce makes fumes when making it, please simmer this sauce and clean up the pot in a well-ventilated area!) Let the sauce cool for a few minutes.

Dump the mayonnaise and the simmered sauce into a food processor and purée until smooth, stopping the food processor and scraping it down with a rubber spatula once or twice.

Chill before serving with onion rings or other dippable foods.

Like your dipping sauce a bit more on the sweet side? Try using Joe Perry’s Rock Your World™ Mango Peach Tango Sauce in place of his Boneyard Brew Hot Sauce.

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Boneyard Coney Sauce

1-1/2 lbs ground chuck, sirloin or buffalo
5 hot dogs in natural casings
1 Tbs vegetable shortening
1 Tbs unsalted butter
6 fl oz beer
8 oz can tomato sauce
2 Tbs Joe Perry’s Rock Your World™ Boneyard Brew hot sauce
Kosher salt
Ground pepper

Brown the ground meat in a medium saucepan till tender. Remove the pan from the heat, dump the meat into a colander to drain, and push on it with the back of a spoon to remove as much grease as possible. Dump the drained meat back into the cooled saucepan.

Use an old-fashioned hand meat grinder or a food processor to grind the hot dogs fairly small. Add the ground hot dogs to the ground meat in the saucepan. With the exception of the Joe Perry’s Rock Your World™ Boneyard Brew and the salt and pepper, add the rest of the ingredients. Place the saucepan on the stove and heat the sauce over medium heat. Once it starts to simmer, cover the pan, reduce the heat and let the sauce gently simmer for 20 minutes, stirring occasionally.

At the end of the 20 minutes add the Joe Perry’s Rock Your World™ Boneyard Brew and salt and pepper to taste. Cover the sauce, and let it simmer gently again for another 10 minutes before serving. Serve on grilled or sautéed natural casing hot dogs in steamed or grilled buns with a squiggle of mustard and some chopped onion.

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Boneyard Coney Sauce, v. 2.0

I once had a “happy accident” regarding lengthy cooking of raw Polish sausage in beer. I ended up with saturated sausage that couldn’t hold together. It simply crumbled when handled. Oops. Looked like meat for coney sauce. Well, I’ll be … In this recipe, we start with that same sausage, add some good fat and some tomato sauce, give it a “kick” with the Boneyard Brew and a little chili powder for color. This time, it turned out to be most excellent indeed.

2+ lbs raw Polish sausage or Kielbasa (2.1 - 2.2 lbs)
3 bottles beer (32 - 36 oz)
1 Tbs vegetable shortening or lard
1 Tbs unsalted butter
8 oz can tomato sauce
2 Tbs Joe Perry’s Rock Your World™ Boneyard Brew hot sauce
1 Tbs mild chili powder
Kosher salt
Ground pepper

Pour the beer into a crock pot and add the raw sausage. Let the sausage cook in the crock pot on low heat for approximately 8 hours. Place a colander over a medium-size bowl and drain the sausage, retaining the fluid in the bowl. Allow the sausage to cool before handling.
Wash your hands, reach into the colander and crumble the sausage as finely as possible. (The sausage and its casing will be saturated, so this will be fairly easy.)
Once the sausage is crumbled and with it still in the colander, push on the sausage with your fists to force as much fluid out as possible.
Dump the sausage into a large sauce pan. Strain some of the retained fluid through a fine strainer and measure out 6 ounces. Stir this into the sausage. With the exception of the Joe Perry’s Rock Your World™ Boneyard Brew, the chili powder and the salt and pepper, add the rest of the ingredients. Place the saucepan on the stove and heat the sauce over medium heat. Once it starts to simmer, cover the pan, reduce the heat and let the sauce gently simmer for 20 minutes, stirring occasionally.

At the end of the 20 minutes add the Joe Perry’s Rock Your World™ Boneyard Brew and salt and pepper to taste. (You may not need to add either the salt or the pepper.) Cover the sauce, and let it simmer gently again for another 10 minutes before serving. Serve on grilled or sautéed natural casing hot dogs in steamed or grilled buns with a squiggle of mustard and some chopped onion.

Thanks to Adam for his kind assistance, and his great work as a hand model!

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Flowable Boneyard Wing Sauce

This recipe is intended for use in a chocolate fountain, preferably one with a provided viscosity test funnel.

1 small sweet onion
4 cloves fresh garlic
4 Tbs unsalted butter
1 28-oz can tomato sauce
1 6-oz can tomato paste
1 3.75-oz bottle Joe Perry’s Rock Your World™ Boneyard Brew Hot Sauce
Kosher salt
Extra virgin olive oil and corn starch (may be needed later)

Peel the skin from the onion and chop it. Peel the cloves of garlic. Lay each clove of garlic on a cutting board, place a chef’s knife flat against the garlic, and smack the flat knife with the heel of your hand to crack each clove open. Once the garlic is crushed, mince it.

Melt the butter in a skillet. Once it’s melted, sauté the onion and garlic until they’re translucent. Remove the sautéed onion and garlic from the heat and transfer it to the bowl of a food processor. Purée the onion and garlic into a smooth paste, stopping the food processor occasionally to scrape the bowl down before restarting. Add the contents of the cans of both the tomato sauce and the tomato paste to the smooth onion and garlic paste, and continue puréeing until smooth.

Transfer the sauce from the food processor to a 2-quart saucepan. Set the pan over low heat, cover it, and heat the sauce to a slow simmer. Add the contents of the jar of Joe Perry’s Rock Your World™ Boneyard Brew Hot Sauce, cover it again, and allow to simmer for 5 minutes. Add Kosher salt to taste.

Remove the sauce from the heat and test it with the viscosity test funnel. If the sauce is too thick, add extra virgin olive oil in increments of 1 teaspoon. If too thin, add sifted corn starch in increments of 1 teaspoon. Simmer the sauce for a few minutes before re-testing and adding more thinning or thickening agents as necessary.

Once the sauce is the has the right viscosity, taste it and add more salt if necessary.

Set up the fountain, making sure it’s level and on a flat surface. Allow the bowl of the fountain to heat without turning on the fountain’s motor. When the fountain’s bowl is hot, pour the warm sauce into it, then turn on the fountain’s motor to start the flow.

Notes:1. Be sure to serve larger or “jumbo” chicken wings so they’re easier to dip into the flowing sauce. And don’t forget to provide a pile of packages of moist towelettes.
2. If you make this sauce ahead of time and refrigerate it, be sure to warm it in a pot on the stove prior to using it in the fountain.
3. This would be considered a “mild” wing sauce. If you like wing sauces that are a bit hotter, add another 3.75-oz bottle Joe Perry’s Rock Your World™ Boneyard Brew Hot Sauce.
4. As I used Contadina tomato paste and Dei Fratelli tomato sauce in this wing sauce, it passed the viscosity test the first time I tried it.- return to top

Recipes for Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce Let The Mango Peach Tango Bar-B-Q Sauce Do The HowlingOver on the Recipes page at the official site for Joe Perry’s Rock Your World™, you’ll find a recipe called “Let The Bar-B-Q Sauce Do The Howling”. That recipe has become a family favorite of ours, particularly for sandwiches made with boneless country-style pork ribs that have been slow-cooked in a crock pot with a little bit of water for about 8 hours. I then drain the juice off the meat, hand-pull it into the smallest pieces possible, pour the “Let The Bar-B-Q Sauce Do The Howling” sauce over it, stir it together, then let it simmer for another hour before serving it on kaiser rolls.

At a get-together for about 30 people, I made one batch as written in “Let The Bar-B-Q Sauce Do The Howling” in one crock pot. Next to it was another crock pot containing the same stuff, but with a simple variation: In this second batch, I’d replaced Joe’s Boneyard Brew listed in the recipe with his Mango Peach Tango hot sauce instead. The result? The batch made with the Mango Peach Tango hot sauce rapidly vanished, while at the same time the batch made with the Boneyard Brew was only about half gone.

If you like the “Let The Bar-B-Q Sauce Do The Howling” sauce as we do, try this variation sometime. It’s extremely good.

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Mango Peach Salmon-Stuffed Pork Medallions

1 pair (1 pkg) pork tenderloins
1 pkg maple bacon
2 pounds raw salmon
1 package corn muffin or cornbread mix
1 bottle Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce
extra virgin olive oil
Kosher salt
pepper
cotton string

1. Prepare the corn muffin or cornbread mix as cornbread in an 8″ x 8″ glass dish. Allow the cornbread to cool.

2. De-skin the salmon and sprinkle both sides with a light sprinkling of salt. Either sauté the salmon in a skillet with a little olive oil, or grill it. In either case, only cook it till it’s medium-rare. Allow the cooked salmon to cool. Once it’s cool, cut off and discard any crisp edges.

3. In a medium mixing bowl, combine 1-1/2 cup crumbled cornbread and 1-1/2 cup crumbled or cut salmon. (Both the cornbread and salmon should be in fairly small pieces for the stuffing mixture.)

4. Add enough Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce to the cornbread and salmon mixture to get it moist but still able to be formed into shapes. Set this stuffing mixture aside.

5. Starting at the thickest end of each pork tenderloin, cut slices about 1-1/2″ thick until the tenderloin tapers to the point where you’re getting chunks instead of medallions. Shape any malformed medallions using your fingers. (Leftover tenderloin can be boiled or grilled and added to baked beans, etc.)

6. Wrap a slice of bacon around each medallion.

7. Using the string, snugly tie the bacon to the medallion, wrapping the string around the medallion only once and tying a knot. (The string keeps the medallion from being deformed by the stuffing.)

8. Season both sides of each medallion with some salt and pepper.

9. In a metal skillet (don’t use non-stick here), heat a couple tablespoons of olive oil until it’s extremely hot. Sear both sides of each medallion until they’re slightly crusty. (The oil should be so hot, the oil sizzles when each medallion hits it.) When both sides of each medallion are seared (absolutely blackened), let them cool for a couple of minutes on a cooling rack.

10. When the medallions are cool enough to handle, use an extremely sharp knife to cut an ‘X’ in the seared top (the top is the widest of the top and bottom) of each one, cutting most of the way to the bottom of the medallion without going all the way through. Each of the four ends of the ‘X’ should go almost to the edge of the top of the medallion.

11. Lift one of the points at the top center of a medallion, and snip underneath the flap so it will lift. Do this with each point on each medallion, created four pointed flaps on each one.

12. Lift each flap on each medallion and spoon some of the stuffing inside, filling it as much as you can without deforming the medallion. (The string will help.)

13. Once the inside of each medallion is filled, spoon more on the top to create a mound of stuffing. Set the completed medallions on a baking sheet.

14. Preheat an oven to 400 degrees F.

15. Bake the medallions in the preheated oven for 15 - 20 minutes, or until an insta-read thermometer shows the medallions to have a minimum internal temperature of 145 degrees F.

16. When the medallions are done, remove them from the oven. Use a pair of scissors to carefully cut and discard the string from each one.

17. On a bed of wild rice on a plate, serve two medallions to each guest, with some additional, warmed Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce on the side for dipping purposes.

Note: You can complete this recipe through step 13 the day before finishing in the oven and serving.

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Mango Peach Chili

1 pound 90/10 ground chuck or buffalo
1/2 medium onion, chopped
1 tablespoon minced garlic (not garlic powder)
2 1-lb cans light red kidney beans
2 28 oz cans tomato sauce
1/4 cup mild chili pepper
3/4 cup Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce

In a large pot, brown the ground meat with the chopped onion and minced garlic. Drain this, then put it back in the pot. Drain the juice from the beans and add them to the meat, then add the sauce and stir it all together. Add the chili powder, cover the pot, bring it to a simmer for 5 - 10 minutes, then remove the pot from the heat. Add the Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce and stir. Serve in bowls, topping the chili with shredded cheddar cheese, or on top of grilled hot dogs.

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Spicy Mango Peach Jam

This actually doesn’t take as long to make as it appears …

2 whole peaches
1 whole mango
4 habañero peppers
1/3 cup lemon juice
3 1/3 cups granulated sugar
1/4 cup Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce
1/2 Tbsp unsalted butter
1 pouch (3 ounces) liquid fruit pectin
6 half-pint (8 ounce) empty jam jars with rings and new lids

Inspect each jelly jar closely. There should be no cracks, sharp edges, air bubbles, etc., or any flaws that might cause breakage during processing or prevent the lid from making an airtight seal. Thoroughly wash the empty jars, rings and lids in hot, soapy water. Rinse these items well under hot streaming water, then leave them in a small tub of clean hot water until you’re ready to fill them.

With the peel still on the peach, cut around its pit. Gently split the peach in half with a twisting motion and remove its pit. Peel the two halves of the pitted peach, cut each half in half again, and remove the reddish crust that was around the pit. With the peel still on the mango, cut around its pit lengthwise. Split the mango in half with a twisting motion and remove its pit as well. With a large metal spoon, scoop the mango fruit from its peel. Chop the peach and mango fruit into extremely small chunks. In a medium bowl, thoroughly toss the mango and peach chunks with the lemon juice.

Put on some plastic or latex gloves before preparing the peppers to prevent chemical burns! Cut the tops off the habañero peppers and cut the peppers in half lengthwise. Remove the seeds from the peppers, then chop them into the same size chunks as the peach and mango. Add the pepper chunks to the fruit chunks and lemon juice in the bowl and thoroughly toss it all again. Set this aside.

In a 6-quart saucepan, combine the fruit chunks, habañero pepper chunks and lemon juice with the sugar, unsalted butter and the Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce. Set the saucepan on a stove over high heat. Bring the mixture to a full rolling boil. (This won’t take but a couple minutes.) Immediately after reaching this boil, stir in the fruit pectin. Return the mixture to a full rolling boil. Boil exactly one minute, stirring constantly.

After boiling exactly one minute, immediately remove the saucepan from the heat. Use a large spoon to skim off any foam. Shaking any excess hot water from the jars (don’t use a towel!), immediately pour the jam into the empty jars. Seal the jars according to the manufacturer’s directions. When all the jars are sealed, invert them for 10 minutes, then turn them upright again. After the jars are cool, check the lids to ensure they’re depressed, not raised. (They shouldn’t “click” when you push on them.)

Let the jam stand at room temperature for 24 to 72 hours until the jam exhibits the right consistency when the jar is tilted. Label and date the jars with a permanent marker.

After opening a jar, stir the jam before serving to distribute the fruit and peppers. Opened jam should be stored in a refrigerator at 30 – 34˚ F, but only for up to three weeks.

Notes:
1. While they do add some layers of flavor, the peach, mango and peppers are included mostly for color and crunch. Use the freshest of these you can find.
2. If fresh peaches can’t be found, a 1/2 cup frozen peaches can be used. Canned peaches, however, will be too soft.
3. If habañero peppers aren’t available, you can use 10 jalapeños instead. This will affect the flavor but not in a negative way.

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