Cookin'... with Flava!

Chef Chris Wright's wings aren't just good; they're INFAMOUSLY GOOD! So much so that the Young & Hungry raved about them this week in a blog on Wright, Sous Chef at Hogo, first developed his "Infamous wings" when he discovered UncleBrutha's™ ALLSAUCE™ in the kitchen of a restaurant at which he worked previously.

While his wings feature ALLSAUCE™ No.10, Wright also uses No.9 as well and is rumored to be working on a special version of his famous mac & cheese with it.

"One taste and I knew, THESE were more than just your typical 'hot sauces' and I couldn't wait to try them in some recipes! "

Wright has worked with 5 "guest" chefs as part of the "rotating kitchen" concept at Hogo where different chefs are given the chance to create a "featured" menu for the month. This month was his turn in the spotlight so he pulled together a menu of some of his favorite southern comfort foods featuring the likes of fried okra with romesco sauce, jalapeño hush puppies, Cajun fries, fried green tomatoes and more. 

Since it's debut, Wright's menu has received only rave reviews and as Young & Hungry's Jessica Sidman wrote:

"But the crowd favorite by far is "Chris's Infamous Wings," a recipe he's been perfecting for years but hasn't had a place to showcase until now. The wings are covered in a sauce made with Uncle Brutha's™ hot sauce, butter, lemon, Wright's secret blend of spices, and garnished with chunks of garlic." 

So hurry on over to Hogo for a taste of Wright's Southern Comfort menu featuring his "Infamous Wings" before it's too late! Hogo is located at 1017 7th St NW, Washington, DC 20001 just across from the Walter E. Washington Convention Center.

Chef Chris Wright prepares a plate of his 'Infamous Wings'

Chef Chris Wright prepares a plate of his 'Infamous' Wings            "Wings up!" as he rushes to keep up with demand


Grilled Pork With Corn on the CobThe 4th of July is probably the most popular day of the year for showing off our grilling "chops" (both literally and figuratively of course..) The one day when even the only "occasional" barbecue chef takes the time to wipe the cob webs, blow off the dust  and fire up the ol' grill for some tasty backyard cookin'.

We say all the time that UncleBrutha's™ ALLSAUCE™ are THE perfect grilling (AND kitchen) companions. Use them as an ingredient for added depth and flavor in your marinades, mopping sauce, barbecue sauce, EVEN salads. YES, salads! A few drops in your Potato or Tuna Macaroni will have your guests coming back for more! Of course, used as a condiment, they add just the right touch to a finished dish as well. Get it now?? ALLSAUCE™ for ALL-things!

We're often asked for examples of how one might typically incorporate UncleBrutha's™ ALLSAUCE™ into their usual cooking applications. Here, we'll suggest a few ideas on how to use them in these recipes from The Food Network and Women's Health magazine. Hopefully, you'll be inspired to come up with an adaptation (or two) for your favorite cooking methods.

We'll start with the Grilled Pork Tenderloin with Corn on the Cob (pictured above) from We recommend mixing a teaspoon (or two) of ALLSAUCE™ No.9 with the olive oil used to rub the pork prior to coating it with the spice rub. As No.9 is absolutely AWESOME with corn, you can also use the same mixture to brush with as you grill it. For the sauce, substitute at least a teaspoon of ALLSAUCE™ No.10 for the red pepper flakes. No.10 not only adds the "kick" but also introduces a delicious enhancement to the flavor profile of the sauce. 

And for our Veg friends and those of us looking for something a bit "lighter" for the grill, try this tasty Lentil Quinoa Burger with Sauteed Mushrooms (pictured left) from's Ultimate Summer Grilling Guide. Now as you may have noticed in a post from guest contributor (and cousin to UB) Rhonda H., dry red wine is not necessarily best for parring with "spicy" sauce, when you're drinking it, that is. But that's not necessarily so when it come s to cooking. The dry red wine called for in this recipe will "pair" just fine with your favorite ALLSAUCE™ adding just the right touch. Once again, we suggest adding about a teaspoon to start, adjusting up or down according to your taste. 

Well, there you have it! Just a couple of ideas for how you can use your favorite UncleBrutha's™ ALLSAUCE™ to add that "little something extra" to your favorite "cookout" recipes. Hopefully, we've inspired you to experiment, have a little fun and MOST OF ALL, enjoy plenty of good eating this holiday and throughout the rest of the "grilling season." Of course, we know that for many, this is "old news." So feel free to tell us about some of the many wonders of cooking with ALLSAUCE™ you've discovered in the comments below. 

Happy Grilling!

These days, you don’t have to be a student to be on a budget. But alas, I am a student (for only another 11 days!) and NPR’s food blog caught my attention: “Man Cannot Live on Rice and Beans Alone (But Many Do).” 

Though there was plenty of rice and many a bean in my childhood diet, I didn’t often eat them as the traditional “rice and beans.” More often, rice was served as a side dish to a plate of baked chicken, and steamed vegetables (usually carrots, string beans, broccoli or all three). Beans in our pantry were usually black-eyed peas, especially around the new year holiday, kidney beans for chili, or baked beans for pork ‘n beans.

I met my first black bean dish in the best way possible, at a Dominican restaurant on Amsterdam Avenue in New York City. I was a college student and in the usual college student condition: in between Western Union transfers from my father, starving, and with little time to eat.  A friend, whose family was Haitian and Puerto Rican, recommended this very…affordable Dominican restaurant that served what is a staple around Latino neighborhoods: lick-your-fingers roasted chicken, garlicky-lemony black beans, fluffy white rice, sweet plantains, and some sort of gooey dessert for less than $10. The dish was absolutely divine. 

My first attempt to recreate the dish in my own kitchen, because at times even $10 was too much to ask, was a disaster. My dish lacked the sabor and succulence of the restaurant’s. Fortunately, another friend, a Los Angeles raised Chicano, skilled me on flavor and the dish became more than edible but delicious. In the years since college, fortune has allowed me to eat rice and black beans more out of enjoyment than necessity. As well, Chipotle, California Tortilla and other restaurants have made rice and beans popular to the American palate. But when circumstances require a “two-buck Chuck” kind of dinner—such as my final days in graduate school—I’m quite happy to have this dish in my mental cookbook. 

Here’s how I prepare my rice + beans

Prepare rice as usual and set aside.


1 can of beans

1 can of corn

Olive oil

Small clove of garlic


Uncle Brutha’s No. 10

Heat about 1 tablespoon of olive oil in a small pan or skillet.

 When oil begins to sizzle (but not smoke!) add diced garlic

Once garlic sizzles, but before edges turn brown, add drained beans and drained corn

Stir so beans and corn are well incorporated

Begin to add flavor: 1 tsp of cumin, 1 tsp of Uncle Brutha’s No. 10, and a few pinches of salt

Stir again until beans and corn are heated through


Optional garnish: cilantro leaves, or juice of a fresh lime or lemon.

Upon learning of recent findings regarding the health benefits of "Grass-Fed" beef, I was reminded of a favorite recipe for slow cooked brisket (using ALLSAUCE No.10) that I hadn't enjoyed in a while.  Tender, juicy and PACKED with flavor, the resulting tender morsels are perfect served over steaming brown rice. You can regulate the amount of No.10 according to your desired  heat level starting with a smaller amount for those with a slightly more "delicate" palate. Enjoy!

Slow n’ “Beefy” Brisket
  • 1 3-5 lb. Grass-Fed Brisket
  • 1 ½ cups Natural Beef Stock
  • 1 cup Honey
  • 1-4 oz ALLSAUCE No.10 (per desired heat level)
  • 1 qt cherry or grape tomatoes (sliced)
  • 1 red onion (cubed) 
  • 1 TBS red miso paste
  • 1TBS Salt Free All-purpose seasoning


Place brisket in a slow cooker with sliced tomatoes and onions. Warm the stock in a small saucepan. Add honey, miso paste and ALLSAUCE No. 10, mix well then pour over the brisket. Sprinkle with all-purpose seasoning; cover, cook on low for 8 hours or on high for 4.5 to 5 hours. Serve over steamed brown rice.


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