Spicy Pineapple & Brown Sugar Spiral Ham

Ingredients

• 5 lb bone-in smoked spiral ham
• 2 cups pineapple juice
• 1½ cups brown sugar
• ⅓ cup yellow mustard
• ¼ cup Dijon mustard
• 3 cloves
• ⅓ cup Rude Mama Pineapple Hot Sauce

Method

1. Combine pineapple juice, brown sugar, yellow mustard, Dijon mustard, and cloves in a saucepan. Simmer over medium heat for 5–10 minutes until reduced by half. Set aside and let cool.
2. Once the glaze is cool enough to handle, pour it all over the spiral ham along with Rude Mama Pineapple Hot Sauce.
3. Place ham in a large walled roasting pan. Pour a splash of extra pineapple juice or water into the pan to catch excess glaze and prevent burning.
4. Roast at 375°F for 25–30 minutes.
5. Carve and pour any remaining glaze all over to serve.

Mango Chicken Vermicelli

Ingredients

• 1 lb boneless skinless chicken breast, cubed
• Salt
• 1 carrot, sliced
• ½ red onion, sliced
• 2 cloves garlic, finely minced
• 1 inch ginger, peeled and finely minced
• 1 cup mango juice
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp honey
• 2 tbsp Rude Mama Mango Hot Sauce
• 250g rice vermicelli noodles, cooked
• ½ cup green onion, sliced
• ½ cup mint, rough chopped
• ½ cup basil, rough chopped
• ¼ cup fresh mango, diced

Method

1. Salt chicken generously. Sear in a hot oiled wok 2–3 minutes undisturbed.
2. Add carrot, onion, garlic, and ginger. Stir-fry 1–2 minutes until fragrant.
3. Deglaze with mango juice. Add soy sauce, sesame oil, honey, and Rude Mama Mango. Reduce slightly.
4. Remove from heat. Toss in cooked vermicelli until evenly coated.
5. Add green onion, mint, basil, and fresh mango. Enjoy!

East Coast Crab Cakes with Rude Mama Remoulade

Remoulade

• 1 cup mayo
• 1 tbsp Rude Mama Mango Hot Sauce
• 1 tsp relish

Crab Cakes

• 3 cans chunked crab meat
• ¼ cup yellow bell pepper, diced
• ¼ cup red bell pepper, diced
• Zest from ½ lemon
• 2 eggs
• 1 cup bread crumbs

Method

1. Combine mayo, Rude Mama Mango, and relish. Mix and refrigerate the remoulade.
2. Mix crab meat, bell peppers, lemon zest, eggs, and breadcrumbs until evenly combined.
3. Form cakes and freeze 10–15 minutes to hold their shape.
4. Heat 1 inch of oil in a skillet over medium heat.
5. Fry crab cakes 5–6 minutes per side until golden and warm through.
6. Serve with remoulade. Garnish with parsley, green onion, or pickled onion.

Easy Rude Mama Banh Mi

Quick Pickled Veggies

• 1 carrot, peeled into thin strips
• 2 mini cucumbers, peeled into thin strips
• 1 tbsp sugar
• ¼ cup rice vinegar

Spicy Steak

• ½ lb steak, very thinly sliced
• 1 tsp lemongrass paste
• 2 tbsp oyster sauce
• 1 tbsp sesame oil + 1 tbsp soy sauce
• 1 tbsp Rude Mama Original Hot Sauce

Assembly

• ¼ cup mayo + 1 tsp honey + 1 tbsp Rude Mama Original
• 2 × 8" baguettes, warmed
• ¼ cup chicken or duck liver pâté
• Fresh cilantro

Method

1. Combine carrots, cucumbers, sugar, and vinegar. Refrigerate 1–2 hours to lightly pickle.
2. Marinate steak with lemongrass, oyster sauce, sesame oil, soy sauce, and 1 tbsp Rude Mama for 1–6 hours.
3. Stir-fry steak over high heat 4–6 minutes until caramelized. Set aside.
4. Mix mayo, honey, and remaining Rude Mama Original to make spicy mayo.
5. Spread pâté on baguette. Layer cilantro, pickled veggies, steak, and spicy mayo.

Eggs Benedict with Rude Mama Hollandaise

Rude Mama Hollandaise

• 3 egg yolks
• Juice from ¼ lemon
• ½ cup clarified butter, melted
• 1 tbsp Rude Mama Original Hot Sauce

Benedict

• 2 eggs + 1 tbsp white vinegar
• 2 slices peameal bacon, cooked
• 1 English muffin, halved and toasted

Method

1. Set a heatproof bowl over simmering water (don't let it touch the water).
2. Add egg yolks and whisk 30 seconds. Add lemon juice, keep whisking.
3. Slowly stream in melted butter while whisking continuously. If too thick, lift bowl off heat briefly and continue.
4. Once glossy and emulsified, stir in Rude Mama Original. Cover and keep warm.
5. Poach eggs: bring water to a strong simmer, add vinegar, create a whirlpool, crack eggs in. Poach 3–5 minutes.
6. Assemble: muffin → peameal bacon → poached egg → spoon Hollandaise over top.

Rude Mama Maple Glazed Pork Tenderloin

Ingredients

• ¼ cup maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp Rude Mama Pineapple Hot Sauce
• 2 lbs pork tenderloin
• Salt and pepper

Method

1. Combine maple syrup, Dijon, and Rude Mama Pineapple to make the glaze. Set aside.
2. Preheat oven to 425°F. Season tenderloins generously with salt and pepper.
3. Sear in an oiled pan over medium-high heat, 3–5 minutes per side until browned all over.
4. Coat in glaze and roast 10–15 minutes until internal temp reaches 150°F.
5. Rest 5 minutes, brush with extra glaze, slice, and serve with rice, potatoes, or sautéed veggies.

Rude Mama Quinoa Salad

Dressing

• ¼ cup extra virgin olive oil
• 1 tsp Dijon mustard
• Juice from ½ lemon
• 1 tbsp honey
• 1 tbsp Rude Mama Passion Fruit Hot Sauce

Salad

• 1 cup quinoa, cooked and cooled
• 1 cup microgreens (any variety)
• 2 radishes, sliced
• ½ cup cucumber, diced
• ½ cup apple, diced
• ¼ cup dried raspberries
• ¼ cup chopped almonds
• Blue cheese (optional)

Method

1. Add olive oil, Dijon, lemon juice, honey, and Rude Mama Passion Fruit to a jar. Shake to emulsify.
2. Lay quinoa as a base in a bowl. Top with all remaining ingredients.
3. Drizzle dressing over top and enjoy!

Spicy Passion Fruit Shrimp

Marinade

• 1 lb shrimp, peeled and deveined
• ¼ cup olive oil
• 2 cloves garlic, finely minced
• Pinch of salt
• 1 tbsp smoked paprika
• 1 tbsp honey
• 2 tbsp Rude Mama Passion Fruit Hot Sauce

Stir Fry

• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 bunch broccolini, rough chopped
• 1 red bell pepper, sliced

Method

1. Combine shrimp with olive oil, garlic, salt, paprika, honey, and Rude Mama Passion Fruit. Marinate 1–12 hours in the fridge.
2. Heat a large wok over high heat with a few drops of oil.
3. Add shrimp, soy sauce, sesame oil, broccolini, and bell pepper. Stir-fry until shrimp is pink and veggies are tender.
4. Serve over rice or noodles. Garnish with cilantro or green onions.