Recipe: Spicy Soy-Braised Wings

Soy-Braised Chicken Wings with Fat Cat Chairman Meow's Revenge Hot SauceThis savory and addictive dish was inspired by two sources: First, a recent trip to our favorite dim sum place in town, where we absolutely fell in love with the spicy chili-and-five-spice seasoned chicken feet that were served there. Second, a wonderful recipe for Spicy Garlic Coal-Black Wings, posted by our friends Brian and Marilyn at Hot Sauce Daily (www.hotsaucedaily.com). This recipe takes inspirations from both of those places, but adds a twist, courtesy of our award-winning Chairman Meow’s Revenge: Scorpion Pepper Sauce, which delivers both spice and plenty of flavorful aromatics (like garlic, cilantro and lime) to the mix. While simple to do, the recipe takes a little time to put together; thankfully, most of the steps can be done ahead of time.

Here’s what we did:

Ingredients:

1 lb. chicken wings, spit into wingettes and drummettes
1 cup chicken broth
1/2 cup soy sauce
1/2 cup dry sherry or cooking wine
1/2 cup brown sugar
2 tablespoons garlic, minced
2 tablespoons ginger, minced
3-6 tablespoons Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce (depending on desired spice level)
1 tablespoon Chinese five-spice powder
1 teaspoon of sesame seeds (optional)

Instructions:

Soy-Braised Chicken Wings with Fat Cat Chairman Meow's Revenge Hot SauceIn a medium sized pot, stir together the soy sauce, dry sherry, garlic, ginger, brown sugar, chicken broth, five-spice powder and 3 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce.

Add chicken wings and toss to coat well.

Place pot on burner over medium heat and bring mixture to a boil. Once boiling, lower heat to low and cover pot with lid. Braise wings in mixture for 45 minutes, stirring every 10 minutes or so. During this time, the sauce should thicken and start to glaze the wings some.

After 45 minutes, remove pot from heat and remove cooked chicken wings to a side plate.

Return pot to burner, raise heat to medium-high and boil braising liquid for about 7 minutes more, so that the level of liquid reduces by half and the liquid becomes thicker and somewhat syrupy.

Take burner off heat and taste. If more spice is desired, add more Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce, one tablespoon at a time, until desired heat level has been reached.

Return wings to pot and toss well with reduced sauce until well coated on all sides.

(Note: All the steps to this point can be done a day ahead if desired. Just keep everything in the pot until you’re ready to proceed.)

Set oven to 425F. Spread coated wings on a foil-lined baking sheet in a single layer and roast wings for 15 minutes, or until well-charred (but not burned) in spots.

Sprinkle sesame seeds over the wings and serve.

Enjoy!

Recipe: Spicy Caribbean Curry Chicken Salad

Coronation Chicken Salad with Fat Cat Caribbean Curry Sauce

Looking for a great recipe for leftover rotisserie chicken? Then give our Spicy Caribbean Curry Chicken Salad a try. Using the classic dish, Coronation Chicken, as inspiration, we mix cooked chicken with dried fruit, nuts and spices to create a tropical blend of complex textures and flavors. To extend the dish’s curry base, and to supply some wonderful chile heat, we’ve also stirred in some of our award-winning Caribbean Curry hot sauce. Feel free to substitute your favorite fruits and nuts, or add more Caribbean Curry (for added spice), to personalize the dish — either way it’s delicious!

Here’s what we did:

Coronation Chicken Salad with Fat Cat Caribbean Curry SauceIngredients:

1 lb. leftover rotisserie chicken meat, cubed into 1-inch pieces
1/2 large onion, diced
1 teaspoon vegetable oil
2 teaspoons tomato paste
1/2 teaspoon curry powder
1/2 cup chopped almonds, walnuts or pecans (or a mixture of the two or three)
3/4 cup mayonnaise
1/3 cups raisins (or dried cherries or craisins)
1-4 tablespoons Fat Cat Caribbean Curry sauce (depending on desired heat level)
salt and pepper to taste

Instructions:

Heat a large saute pan over medium heat. Add oil and onions and cook onions, stirring frequently, until onions have softened and become slightly caramelized, about 5-7 minutes.

Add tomato paste and curry powder. Stir to combine and cook another 2 minutes until well-combined.

Turn off heat and transfer mixture to large mixing bowl. To bowl add chicken, mayonnaise, nuts, raisins and 1 tablespoon of Fat Cat Caribbean Curry sauce.

Stir well, ensuring all ingredients are evenly distributed, and taste for salt and heat. Adjust as needed. If more heat is desired, add more Fat Cat Caribbean Curry sauce, one tablespoon at a time, until desired heat level has been achieved. (Two tablespoons of sauce should produce a medium spice level.)

Cover bowl with plastic wrap and place in the fridge for 1 hour, or up to 4 hours, to allow flavors to meld.

To serve as a first course, spread some lettuce on a plate and mound about 1 cup of salad atop the lettuce.

For a sandwich, spread mixture on a slice of bread, top with a leaf of lettuce, top with another slice of bread and serve.

Enjoy!

Recipe: Spicy Teriyaki-Glazed Edamame

Spicy Teriyaki-Glazed EdamameAt sushi houses, we usually start our meals with a steaming, well-salted bowl of edamame. While we love the purity of the dish, we also sometimes wish it were spicier. That’s how this recipe came about. After steaming some edamame in the microwave at home one night, we decided to make a spicy dipping sauce for them by mixing soy sauce and our fiery Chairman Meow’s Revenge Scorpion Pepper Sauce. While the flavor was good, we still craved more punch — so we got a little more aggressive and ultimately created a simple-to-make glaze that mixed store-bought teriyaki sauce (used both for flavor and also so the mixture would cling well to the beans) and plenty of Chairman Meow’s Revenge. One bite and we were in spicy appetizer heaven!

Here’s what did:

Ingredients:

1 10 oz. bag of frozen edamame
3 tablespoons teriyaki sauce (we like Kikoman Takumi Teriyaki Sauce)
2-3 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce (depending on desired heat level)
1 teaspoon white sesame seads, lightly toasted (optional)

Instructions:

Place frozen edamame in a large microwave-safe bowl. Add 1/4 cup water, cover with plastic wrap and microwave on high for 4-6 minutes, or until done.

Alternately, you can place the edamame in a large pot filled with boiling salted water and simmer them gently for 5-6 minutes, or until cooked.

Once cooked, drain the edamame, return to bowl and add teriyaki sauce, 2 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce and sesame seeds.

Toss well to coat beans evenly with mixture and then taste for heat. Add another tablespoon of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce if more heat is desired.

Enjoy!

Recipe: “Venge”-ful Guacamole

Fat Cat Scorpion Pepper GuacamoleFrom the instant we created our award-winning “Chairman Meow’s Revenge” sauce, we knew it would be a perfect (or as we say around here, “purr-fect”) complement to guacamole. After all, the sauce’s foundation of garlic, chili and lime are a natural match for the classic flavors of guacamole, and it’s scorpion pepper punch gives the dip wonderful complete-mouth burn that just begs you to eat more and more. We’ve kept our guacamole a bit smoother, with just a few chunks of veggies mixed throughout. But feel free to add more if you prefer more texture in yours.

Here’s what we did:

Ingredients:

2 Hass avocados
1 clove of garlic, minced
3 tablespoons white onion, chopped
2 tablespoons tomato, chopped
2 tablespoons cilantro, chopped
2 tablespoons lime juice
salt to taste
pinch of sugar
1-4 tablespoons Fat Cat Chairman Meow’s Revenge (depending on desired heat level)

Instructions:

Split avocados in half. Discard central pit and scoop flesh into a large bowl.

Add garlic, onion, tomato, cilantro and lime juice to bowl and mash everything together using a potato masher or fork until well-mashed and well-incorporated.

Stir in 1 tablespoon of Fat Cat Chairman Meow’s Revenge sauce and pinch of sugar and taste for heat. For more heat, add one more tablespoon and taste again.

Note: Each tablespoon added will increase the heat quotient one level – 1 tablespoon for mild, 2 for medium, etc.

Taste for salt, adjusting as needed.

Garnish with chopped cilantro and serve with tortilla chips or pita chips.

Enjoy!

Recipe: Grilled Habanero Tequila-Lime Shrimp

Grilled Habanero Tequila-Lime ShrimpWhat do you get when you infuse the big, boozy, citrus-infused flavors of tequila-lime shrimp with our award-winning Mexican-Style Habanero sauce? This fun and punchy party dish. Simple-to-do and full of satisfying flavor and spice, it makes a great pass-around appetizer or a wonderful light meal when served alongside rice and beans or sauteed veggies. 

Here’s what we did:

Ingredients:

4 tablespoons lime juice
4 tablespoons tequila
2-4 tablespoons Fat Cat Mexican-Style Habanero (depending on desired spice level)
2 tablespoons extra virgin olive oil
¼ teaspoon chili powder
½ teaspoon salt
1 tablespoon cilantro chopped
1 pound peeled and deveined shrimp

Instructions:

Whisk together all ingredients except shrimp in a bowl, starting with 2 tablespoons of Fat Cat Mexican-Style Habanero, and taste the marinade. At this point, if you want to add more heat to it, add more Fat Cat Mexican-Style Habanero, one tablespoon at a time, until desired heat level has been reached. Keep in mind that the marinade itself will be about three to four times spicier than the finished product.

Transfer mixture to a zip bag, add shrimp and stir to coat the shrimp well with the marinade. Let the mixture sit in the refrigerator for at least 1 hour but no more than 3 hours. (As shrimp sits, the acids in the marinade will start to cook them slightly, turning them somewhat opaque — this is normal.)

Set your grill to medium high. Once the shrimp have marinaded and the grill is hot, place your shrimp on the grates and let them sear (untouched) for about 1-2 minutes, then flip and sear for another 1 minute on the other side. Shrimp will be cooked once they’ve turned pink and have curled some and become slightly charred.

Note 1: If you’d like to skewer the shrimp (though not necessary), and are using wooden skewers, please soak the wooden skewers in water for 1 hour prior to grilling. Then remove the shrimp from the marinade and fit them on the skewers, leaving about 1/4-inch of space between each shrimp. Please allow 30 seconds more of cooking time per side if skewering shrimp.

Note 2: The recipe works just as well with scallops.

Enjoy!

Recipe: Spicy Moroccan-Style Meatballs

Spicy Moroccan-Style Meatballs

Crockpot meatballs are a party favorite of ours, especially on game day. Who doesn’t love those sweet savory bites, all smothered in sauce? For this dish, we’ve put a slightly exotic spin on that standard party dish, adding some Middle Eastern spices and our fiery “Cat in Heat” sauce (and its smoky and spicy blend of roasted tomatoes, chipotles and ghost peppers) to the mix. The result is super easy to make and remarkably flavorful. Serve it right out of the crockpot at parties or tailgates, or spoon it over rice or couscous for a hearty main course. If doing the latter, be sure to have some bread on hand to sop up all that delicious sauce.

Here’s what we did:

Ingredients:

1/4 cup ketchup
½ teaspoon ground fennel
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
½ teaspoon ground coriander
1 tsp salt
1-2 tablespoons Fat Cat “Cat in Heat” sauce (depending on desired heat level)
2 14 oz. cans of fire roasted tomatoes
2 lbs frozen meatballs (regular style or Swedish-style, not Italian-Style)

Instructions:

Place all ingredients except the meatballs and Fat Cat “Cat in Heat” sauce in a blender or food processor and blend until smooth.

Blend in one tablespoon of Fat Cat “Cat in Heat” sauce into the mixture and taste for spice-level. Add another tablespoon to the mixture if more spice is desired.

Pour mixture into a slow cooker, add meatballs, stir to coat evenly, cover and set cooker to low for 6 hours. (Alternately, you can place everything in a heavy-bottomed pot and set it to simmer on your range for 90 min.)

Note: Add another tablespoon of Fat Cat “Cat in Heat” at the end of the cooking process to add even more spice.

A vegetarian or vegan version of this can be made by substituting meatless meatballs for the regular meatballs.

Recipe: Sweet and Spicy Papaya Pequin Wings

Sweet and Spicy Papaya Pequin Wings

Our friend and fan Carlos, owner of CFL Healthybear (an Orlando-area personal massage company), came up with this wonderful recipe while experimenting with our sauces one day. It features our multiple-award-winning Papaya Pequin Passion sauce and ketchup, which at first seemed like an odd combination for wings. (We’ve always been partial to our wonderful Oven-Roasted Purry-Purry Wings, after all.)

“First, I just fried the wings and tossed them with the plain sauce, but the sauce got the wings soggy,” Carlos said when he told us about the creation. “So on a lark I mixed the sauce with a little ketchup, and that changed everything. The sauce remained creamy and added a light ketchup taste to the wings, but when the hot wings came in contact with the mixture, the aroma was like the breath of 100 angels.”

Needless to say, we were sold at that point, and this simple recipe has become a favorite of ours ever since, especially on game day or at tailgates — we just love that sweet heat flavor on wings.

Here’s what Carlos did:

Sweet ad Spicy Papaya Pequin WingsIngredients:

1 lb. chicken wings, split into wingettes and drummettes
Vegetable oil (for frying the wings)
1/4 teaspoon of salt
2 tablespoons Fat Cat Papaya Pequin Passion
1 tablespoon ketchup

Instructions:

Heat the oil in a large, heavy bottom pan until the temperature reaches 350F.

Once to temperature, fry wings in oil until done, about 15 minutes. (If you don’t want to fry the wings, then please use the oven-roasting method described in our Oven-Roasted Purry-Purry Wings recipe.)

While the wings fry, mix the Fat Cat Papaya Pequin Passion sauce and ketchup together in a large mixing bowl until well-blended. (If making more wings, just increase the recipe as needed, using the ratio of two parts Fat Cat Papaya Pequin Passion for every one part of ketchup.)

Once the wings have cooked, remove from oil, drain on paper towels and season with a sprinkle of salt. Then toss the still-hot wings into the mixing bowl with the Papaya Pequin Passion mixture and stir to coat evenly.

Serve hot and enjoy.

Note: Second picture courtesy of Carlos Mendez of CFL Healthybear

Recipe: Seared Salmon with Caribbean Curry-Butter Sauce

Salmon with Caribbean Curry-Butter Sauce

In our opinion, fancy food doesn’t always have to be fancy, and food that’s simple to prepare doesn’t always make a simple dish. Take this recipe, for example, which couldn’t be simpler to make — or more luxurious on the plate. Quickly sear some salmon slices in a hot pan and then make a quick sauce for the fish using butter and of our Caribbean Curry sauce. The sauce’s aromatics, chilies and spices form a fabulous foundation, and the butter serves both as an emulsifier, an extending vehicle for the sauce’s spices and a means to calm the sauce’s habanero-based heat some. It’s a pretty rich dish, so we recommend keeping it as an appetizer, but the portion below could also be used as a main course — double or quadruple it if making it for a crowd. Feel free to substitute other seafood as well, like halibut, flounder, shrimp, clams, crab or lobster — all are equally excellent replacements for the salmon.

Here’s what we did:

Ingredients:

4 oz. salmon
4 tablespoons butter
1 teaspoon vegetable oil
2 tablespoons Fat Cat Caribbean Curry
1/4 teaspoon salt
large pinch of black pepper
pinch of paprika
1/2 teaspoon chopped parsley (for garnish – optional)

Instructions:

Slice salmon into half-inch wide strips.

In a bowl, mix vegetable oil, salt, pepper and paprika. Add salmon strips to bowl and coat evenly with mixture.

Heat a pan over medium-high heat. Once hot, lay salmon strips in dry pan and sear, 30 seconds per side. Flip and sear other side, another 30 seconds, then remove salmon and set aside.

Turn off heat and take pan off burner so it cools down some. Once cooled a little, add butter and swirl until it’s evenly melted but not brown.

Add Fat Cat Caribbean Curry and swirl together to make a broken sauce. Do all this off the heat, so the butter doesn’t burn and sauce does not splatter.

Return salmon to pan (still off-heat) and use a spoon to coat fish with sauce.

Plate salmon, spooning the remaining sauce atop the fish to finish.

Garnish with a sprinkle of chopped parsley and enjoy.

Makes 2 appetizer portions or one main course.

Recipe: “Cat in Heat” Chicken Dip

Here’s a spin-off of our popular Purry-Purry Chicken Dip, which we came up with specifically as a means to see if the same recipe worked well with our Cat in Heat sauce. Of course, Cat in Heat is considerably spicier than our Purry-Purry Sauce, but at the same time it also possesses a completely different flavor set, with its smoky tomato base and escalating heat level. For that alone, we didn’t overdo it on the Cat in Heat and used only a half-bottle in the mixture, as we didn’t want to make it too spicy for the general public. However, feel free to go whole hog (or shall we say, “full feline”) and add the whole bottle if you want to seriously up the spice level.

Here’s what we did:

Ingredients:

1 8 oz. package of cream cheese, softened
1 bottle of Fat Cat “Cat in Heat” Sauce
1 10-12 oz. can of chicken, drained
1/2 cup shredded cheddar or Monterrey Jack (or a blend of the two)

Instructions:

Pre-heat your oven to 350F.

In a bowl, add the cream cheese, half the bottle of Cat in Heat sauce and the chicken, and stir together well with a fork, making sure all the ingredients are well-blended.

Taste the mixture and see if it’s spicy enough for you. If not, stir in another 2 tablespoons “Cat in Heat” and taste again. Repeat until desired spiciness level has been achieved. (Please note: The major heat quotient of our Cat in Heat sauce comes in the after burn — so give the heat quotient in your taste test a few seconds to materialize before you add more sauce.)

Transfer that mixture to a small casserole dish that’s sprayed lightly with cooking spray and even out the mixture so it’s the same thickness throughout.

Top with the shredded cheese, spreading that out evenly as well.

Bake in the oven for 25-30 minutes, or until the cheese has melted and started to brown.

Remove from oven and let cool for 5 minutes. Serves with tortilla chips or pita chips.

Enjoy!

Recipe: Purry-Purry Chicken Dip

Purry-Purry-Chicken-Dip

While we already had a few delicious cheesy recipes in our collection that use our award-winning Purry-Purry Sauce as its base, like the popular Big Dog Tina’s Fabulous Fat Cat Beer and Cheese Dip and the yummy Spicy Cheddar Cheese Spread, we were still looking for a seriously good dip for game day. Then, while holding a great giveaway with our friends at HotSauceDaily.com, we came across a terrific suggestion from Kelly Ann T. (one of the giveaway’s winners, coincidentally), who suggested we incorporate use  Purry-Purry Sauce as a base for standard Buffalo Chicken Dip. With that as inspiration, we came up with this deliciously addictive concoction, which makes the most of the sauce’s aromatic collection of onion, garlic, chilies and ginger. Needless to say, it went pretty fast on game day.

Here’s what we did:

Ingredients:

1 8 oz. package of cream cheese, softened
1 bottle of Fat Cat Purry-Purry Sauce
1 10-12 oz. can of chicken, drained
1/2 cup shredded cheddar or Monterrey Jack (or a blend of the two)

Instructions:

Pre-heat your oven to 350F.

In a bowl, add the cream cheese, Purry-Purry Sauce and chicken and stir together well with a fork, making sure all the ingredients are well-blended.

Transfer that mixture to a small casserole dish that’s sprayed lightly with cooking spray and even out the mixture so it’s the same thickness throughout.

Top with the shredded cheese, spreading that out evenly as well.

Bake in the oven for 25-30 minutes, or until the cheese has melted and started to brown.

Remove from oven and let cool for 5 minutes. Serves with tortilla chips or pita chips.

Enjoy!