We are a distribution company for our home made products. Our premier sauce, Rockfish Johnnie's Spicy Sauce was created by Chef John for one purpose. However, we soon learned it would become much more as customers began asking for it on a regular basis.
What started as a spicy sauce for chicken wings turned into several recipe creations on our menu. And when we began getting requests for containers to go we decided to start the bottling process in 2010.
We sold Rockfish Johnnie's Spicy Sauce at our restaurant for our customers until local retailers began offering to sell it at their stores.
Today we are on retail shelves and restaurant tables in:
-Sassy River Market (Galena)
-Priapi Gardens (Cecilton)
-The Beach House (Earleville)
-Milburn Orchards (Elkton)
-State Line Liquor (Elkton)
-Molly's Market (Elkton)
-Connie's Market (Northeast)
-Lockbriar Frams (Chestertown)
-BnB Seafood (Elkton)
-Granary Restaurant (Georgetown)
-Piedmont Steakhouse (Culpeper)
-Fromage -Cheese Shop (Middletown)
-Willey Farms (Townsend)
-Janssen's Market (Greenville)
- Sunflowers by Denise (East Norriton)
- The Meat House (Chadds Ford)
Here is the story of ROCKFISH JOHNNIES SPICY SAUCE®:
Created by Chef John Arcuicci in 1998 on Maryland’s Eastern Shore, this gourmet spicy sauce has a distinctive flavor different from all other hot sauces. It is produced in small batches and shipped to our clients who have requested cases to share with family, friends and business associates. Not only is it great on chicken wings but it has also inspired Chef John to create a multitude of recipes with it. Our customers tell us that Rockfish Johnnie's Spicy Sauce complements almost every meal. They enjoy it on their eggs, a wide variety of sandwiches, chicken, pork, beef, fish, seafood and it has even become a dipping sauce for vegetables, french fries and pizza crust.
Suggestions from Chef John:
"Rocko Nachos" was created at our restaurant back in 2010. Flag Chips drizzled with homemade cheese sauce and topped with fresh tomatoes, lettuce, onions, jalapeno peppers, cilantro, black olives, mozzarella & cheddar cheese, sour cream, fresh lime juice & Rockfish Johnnie's Spicy Sauce.
Pan sear and bake your favorite crab cakes. Instead of cocktail or tartar sauce,try a dollop of RJ Spicy Sauce.
Bake, broil or fry chicken wings then coat them in RJ Spicy Sauce. One 12 oz. bottle will cover 2 dozen wings(depending on their size).
Baked Veggie Wrap with cheddar cheese & RJ Spicy Sauce: (Sauté peppers, mushrooms, onions, spinach, carrots, asparagus in olive oil until tender. Spread onto your wrap and sprinkle with shredded cheddar cheese. Add a thin ribbon of RJ Spicy Sauce across the top and fold up your wrap. Bake for 10 minutes at 325.)
Chicken & Sweet Italian Sausage Wrap with sautéed onions, mushrooms, mozzarella cheese & RJ Spicy Sauce (Sauté onions & mushrooms in olive oil or butter, add cooked chicken & sausage and stir together. Spread onto your wrap, sprinkle with mozzarella and RJ Spicy Sauce. Bake for 10 minutes at 325.)
Make your favorite Quesadilla and add RJ Spicy Sauce
Make a RJ Spicy Spread for your sandwiches: 1. Spicy Ranch for a turkey sandwich 2. Spicy Mayo for a roast beef sandwich 3. Spicy Bleu Cheese for a chicken breast sandwich
Spice up your dips, your shrimp cocktail and your tarter sauce for fish or crab cakes
When asked "how can I cook my rockfish for dinner tonight" Chef John recommends to keep it simple (marinade in lemon, white wine, pinch of salt & pepper for a few hours). Grill. Then lightly brush or drizzle with RJ Spicy Sauce or serve it on the side.
Add some spicy flavor to your side dishes with dinner tonight:
Grilled, Baked or Broiled Pork Chops over Spicy Brown Rice with Asparagus. (cook rice according to directions then gradually stir in butter and Rockfish Johnnie's Spicy Sauce to the level of spicy that you like). Or spice up your veggies: sauté asparagus in olive oil, when ready to serve just add a few drops of Rockfish Johnnie's Spicy Sauce to your sauté pan and stir to coat the asparagus.
To all our Rockfish Johnnie's Spicy Sauce lovers.....thank you for your support and keep discovering the possibilities !
“It’s scary how many of my meals Rockfish Johnnies is a part of” - Ian A.
“That hot sauce is fantastic. It’s got the heat and flavor too.” - Christine G.
“Forget the expiration date, my bottle of RJ Spicy Sauce didn’t last a month in my fridge .I should just subscribe to monthly doses.” - John B.
“Wow.....it’s hot, however it has great flavor. We grilled some tomatoes and added Rockfish Johnnie's Spicy Sauce." - Tim & Anne H.
“This sauce is really good. Is it for sale? I’ll take two bottles.” - James B.
"My kids put it on anything that comes off the grill." - Russ N.
"I'm having a hard time finding something that doesn't taste better with Rockfish Johnnie's Spicy Sauce." - Bob W.
"It hits you in the back of the tongue and the flavor explodes behind it". - Dee Manroe (Baltimore City)
I wake up and do a shot of Rockfish Johnnies's Spicy Sauce......on my breakfast that is.....Brody W.
It's a perfect accent to any food. It kicks it up a notch and you can still taste the food under the sauce.....Fred G.
Most hot sauces mask the food but yours just enhances it. I need 4 more bottles from you.......Suzanne M.
This sauce stands on it's own....it would be a violation to mix it with anything. Tom B.
This Rockfish Johnnie's Spicy Sauce tops anything else I've ever had and I use a lot of hot sauce. Mike M. & Sue C.
I added it to my Tomato Soup. It's awesome. Kelly R.
We had shrimp and added it to the cocktail sauce. Wow. Greg M.
Love it on my French Fries. Matthew S.
Scrambled Eggs.....Yesss. Joe D.
Chef John makes the best fresh baked flounder sandwich and I have to put his famous sauce on it. Phil T.
My "Go-TO Condiment" for everything. Mary P.
Love the hot sauce & I have addicted our family, hence your sauce is traveling to UMass & Savannah. Irene & Brian H.
Thanks for all our orders of "Sassafries". Jim & Zak R. (Chef John's Sassafries: crispy fries, malt vinegar, cheese sauce, old bay & Rockfish Johnnie's Spicy Sauce)
We love it on chicken, eggs, EVERYTHING. Eileen & Betty