Recipe: Habanero-Brined Pork Sandwich

Recipe: Habanero-Brined Pork Sandwich

We’ve been on a sandwich kick of late (as evident by our recent Fat Cat Stuffed Cheeseburger recipe) and decided we wanted was to put our spin on this popular Midwestern staple. As with many dishes involving lean proteins, we’ve opted to brine the pork here (you can use turkey or chicken too) both to ensure our pork remains moist after cooking and also to impart flavor into the meat. For added kick, we’ve included some of our award-winning Mexican-Style Habanero sauce into the brine, which adds both some pleasing habanero heat to the meat as well as an underlying flavor of its base chile. Super simple and super delicious — definitely give it a try!

Here’s what we did:

Recipe: Habanero-Brined Pork SandwichIngredients:

For the brine:
1 quart of water
1/4 cup salt
1/4 cup sugar
3 tablespoons Fat Cat Mexican-Style Habanero

For the sandwich:
1/2 lb pork chop, preferably the loin cut
2 eggs
1 cup unseasoned bread crumbs
4 potato rolls or hamburger rolls
1 cup vegetable oil
2 tablespoons yellow mustard
2 tablespoon Fat Cat Mexican-Style Habanero
12 pickle chips or 12 slices of pickled jalapeno
4 leaves of butter or iceberg lettuce
1 tomato, sliced into 1/4-inch thick slices


Recipe: Habanero-Brined Pork SandwichDivide the pork into four equal parts. Place a piece of pork between two pieces of plastic wrap and pound flat with a mallet or large pan until it’s about 1/4-inch thick. (The cutlet should be large, by the way — this isn’t a dainty sandwich!) Repeat for remaining pieces of pork.

In a large container, whisk together the water, salt, sugar and 3 tablespoons of Fat Cat Mexican-Style Habanero until the salt and sugar have dissolved completely in the water. Add the flattened pork, give it a stir and then place the container in the refrigerator for 1 hour.

After 1 hour, remove the pork from the brine and pat dry with paper towels.

In a shallow bowl, crack and beat the eggs together with 1 more tablespoon of Fat Cat Mexican-Style Habanero.

In a third bowl, add the breadcrumbs.

Using a fork or your fingers, dip a pork cutlet into the egg mixture, coating well, and then dredge the cutlet into the breadcrumbs. Repeat for remaining cutlets.

Heat a wide pot over medium-high heat and add oil. When oil is shimmering and hot (or measures 350F on a thermometer), slide in pork cutlets into the pan and fry until golden brown and cooked through, about 4 minutes per side. Depending on size of pot, you may have to do this in batches.

Remove cutlets and drain on paper towels.

To build the sandwich, first blend the mustard with the remaining 1 tablespoon of Fat Cat Mexican-Style Habanero in a small bowl. Spread mustard mixture over the bottom bun, top with a leaf of lettuce, a slice or two of tomato, the pork cutlet and a few pickle slices or pickled jalapeno slices, then top with top bun and serve.

Recipe makes 4 sandwiches. Enjoy!

Recipe: Fat Cat Stuffed Cheeseburger

Stuffed Cheeseburger with Fat Cat Hot Sauce

We love burgers, and often we love mixing our sauces directly into the meat to give our burgers extra flavor. Our favorites for this tend to be our smoky-spicy “Cat in Heat” Chipotle-Ghost Pepper Blend, our onion-garlic-and-ginger-based Purry-Purry Sauce or our sweet and spicy Papaya Pequin Passion (as in in the wonderful Schnellen Burger, created by our terrific Cooking with Canes cohorts). One day, while making burgers, we wondered if there were other ways to infuse the flavors of our sauces into a patty — that question led to the development of this fun recipe, which infuses the flavors of our sauces into a burger in three ways — mixed into the meat, as a sandwich spread and inside the burger. If you like your burgers oozing with flavor and spice, then these are for you.

Here’s what we did:

Stuffed Cheeseburger with Fat Cat Hot SauceIngredients:

2 lbs ground beef, preferably chuck or sirloin (or a mix of the two)
1 bottle of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend (either one – just know that “Cat in Heat” will be spicier)
1 tsp salt
4 slices of melting cheese, like Monterrey Jack, Cheddar or American
4 sandwich potato rolls, like Martin’s
4 leaves of lettuce, such as Boston, Romain or Iceberg
4 slices of tomato
1/4 cup mayonnaise


In a small bowl, mix 2 tablespoons of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend with 1/4 cup mayonnaise to create a quick remoulade. This will be the spread for the burgers. Set in fridge to let the flavors meld.

In a larger bowl, mix ground beef with 4 – 8 tablespoons of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend (depending on desired spice level) and salt until well-incorporated.

Divide meat into eight (8) quarter-pound balls and flatten balls into equal-sized burger patties.

Set four patties aside and flatten those out a little more, so that they are slightly larger and thinner than the remaining four. These will serve as the bottom layer of your stuffed burger patties.

Take a slice of cheese and fold it in half twice, so that you have a slice that’s one quarter of its original size but four times as high. Place the folded-up slice in the center of each bottom patty.

Top the folded cheese slice with 1 tablespoon of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend.

Then, take the top patties and, using your fingers, crimp the edges so that they form a seal with a corresponding bottom patties. In doing this, please make sure the cheese and Fat Cat mixture has been secured inside, between the two layers. If any areas break open, just smooth those areas over with beef to seal up.

Once sealed, work the outside of the patties inward so that the stuffed patty is uniformed in thickness, about 3/4-inch to 1-inch in thickness, essentially.

In the end, you will have four double-thick stuffed burger patties.

Place those patties in the fridge for at least 1 hour, or overnight (if doing ahead). This firms up the meat and helps ensure the burgers won’t fall apart on the grill.

After an hour, heat your grill to medium heat.

Grill the burgers slowly over medium heat, about 8-10 minutes per side, until done. It’s important to cook the burgers slowly in this case, as the insides will leak out if your heat is too high. You will know the burgers are done when they have shrunken some in size and the natural juices of the burger (not the cheese and sauce inside) have started to bubble up on the surface of the patties.

Once cooked, set burgers on a plate to rest for 5 minutes. This will set the cheese some and ensure it doesn’t ooze out with your first bite.

Split the potato rolls. Spread 1/2 tablespoon Fat Cat-mayonnaise mixture over bottom of roll, top with a leaf of lettuce and slice of tomato. Top with burger, top of bun and enjoy. Be sure to have plenty of napkins around as this is a messy dish.





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


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.


Recipe: 15-Minute Purry-Purry Chicken Cutlets

15-Minute Purry-Purry Chicken CutletsSometimes you just need a quick weeknight meal, and this simple recipe is exactly that — our go-to main course when we’re short on time but still looking for a home-cooked dinner. Making it couldn’t be simpler. Set the oven, mix a few ingredients together and viola — instant dinner. In most cases, we’ll use our award-winning Purry-Purry Sauce as the flavor-base base, but you can produce equally delicious results with our Caribbean Curry and Cat in Heat sauces as well — just substitute them for Purry-Purry Sauce in the recipe below. Also, feel free to switch out the chicken for pork, fish, scallops or shrimp — either way, it’s still delicious.

Here’s what we did:


4 chicken cutlets, about 6 oz. each
2-3 tablespoons Fat Cat Purry-Purry Sauce (depending on desired heat level)
1/4 cup mayonnaise
2 tablespoons panko breadcrumbs (or coconut flake)
salt and pepper to taste


Set oven to 425F.

On a foil-lined baking sheet, spread out chicken cutlets and season lightly with salt and pepper.

In a small mixing bowl, stir together the mayonnaise and Fat Cat Purry-Purry Sauce until well blended. Taste mixture — if more spice is desired, add another tablespoon of Purry-Purry Sauce. (If sauce is too spicy, add another tablespoon of mayonnaise.)

Using the back of a spoon, spread a thin layer of the mayo-Purry-Purry Sauce mixture over the top of the chicken, making sure to coat the surface of the chicken evenly and completely. The mayo-mixture will baste the chicken as it cooks, keeping it moist, and also serve as a means to infuse the flavors of the sauce onto the meat.

Once done, lightly sprinkle a layer of breadcrumbs over the top of the cutlets, creating a thin, even coating. (The breadcrumbs will provide texture to the dish.)

Place the baking sheet in the oven and bake for 15 minutes, or until cutlets are cooked through and golden brown..

Let cool for 5 minutes before serving, and serve alongside your favorite vegetable with more Purry-Purry Sauce on the side, for dipping.


Recipe: Spicy Smoky Beef Stew

Spicy and Smoky Beef Stew featuring Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend

Our friend and fan Carlos, owner of CFL Healthybear (an Orlando-area personal massage company) and creator of our wonderful recipe for Sweet and Spicy Papaya Pequin Wings, inspired this recipe. Originally, it began as a braise: 2 lbs. of short ribs, various herbs and spices, a little wine, a little ketchup and some of our fiery Cat in Heat Chipotle-Ghost Pepper Blend, which gives it both a smoky undertone as well as a nick kick of chili heat. Cover and cook it low and slow in the oven for 2-3 hours, then remove the cover, raise the heat and finish at high heat, so the sauce glazes the meat.

We had intended on making this very recipe for ourselves one night but somehow found ourselves a little short on time and lacking a few ingredients. So we improvised a little, substituting ingredients for what we we had on hand and leaving the majority of the cooking to the slow cooker. The spirit of the dish, and most of its flavors, remains true to Carlos’ original concept, however, and we thank him for that.

Here’s what we did:


3 lbs. beef chuck steak, cut into 3-inch thick cubes
2 lbs. small pototos, like yukon gold or ruby reds
3 carrots, cut into 1/2-inch pieces
2 tablespoons paprika
2 tablespoons dried parsley
1 cube of beef bouillon
2 tablespoons of Badia Complete Seasoning (or a similar garlic-heavy seasoning mix)
3 tablespoons balsamic vinegar
1/4 cup ketchup
1 cup dry red wine
1 cup water
2 oz. Fat Cat in Heat Chipotle-Ghost Pepper Blend (depending on desired-heat level)
salt and pepper


Add paprika, parsley, bouillon cube, Badia Seasoning, vinegar, ketchup, wine, water and 1 oz. of Fat Cat in Heat Chipotle-Ghost Pepper Blend to the crock and whisk to combine well.

Add meat and carrots and stir some to coat evenly with braising mixture.

Cover slow cooker and set to cook for 8 hours on the low setting.

After 8 hours, remove beef and set on cutting board. Then slice potatoes into 1/4-inch rings, add to slow cooker and stir to combine.

Cover and cook another 30 minutes on low.

Let beef cool for a few minutes and then slice into 1/2-inch thick slices.

After 30 minutes, turn off heat, return sliced beef to the crock and stir to combine, taking care not to break the meat up too much.

Taste mixture for seasoning; add salt, pepper and more Fat Cat in Heat Chipotle-Ghost Pepper Blend (for more spice) if desired.

Serve in a deep bowl and top with a little more dried parsley for garnish.


Recipe: Fat Cat Thai Delight

Fat Cat Thai Delight

We always tell people that our our award-winning Purry-Purry Sauce, with its foundation of onions, ginger and garlic, makes a great starter for stir fries and other Asian-inspired foods. Just see our our recipes for Couscous with Spicy Sauteed Vegetables and Tofu and Crispy Shrimp with Spicy Stir-Fried Vegetables for proof. With this dish, we’ve taken the sauce in a Siamese direction, using it and a base of coconut milk for a spicy and savory Thai Curry-like dish. It’s a simple recipe that can be made in minutes and works as a tasty and exotic mid-week meal. Plus, it can easily be turned into a vegan dish by omitting the shrimp and substituting soy sauce for fish sauce.

Here’s what we did:


1/2 pound shrimp, peeled and deveined
1/2 pound extra firm tofu, cubed into 3/4-inch pieces
5 scallions, sliced
1 zucchini, cut into 1/2-inch-thick quarter moons
1 can of coconut milk
1 bottle of Fat Cat Purry-Purry Sauce
1 tablespoon fish sauce or soy sauce
1 teaspoon lime juice
1/4 cup cilantro, chopped
pinch of salt
pinch of sugar
4 tablespoons vegetable oil
2 cups cooked jasmine or white rice


Heat half the oil in a large skillet over medium heat until hot. Pat dry the tofu cubes and spread in a single layer in the pan. Let the tofu sear on one side until golden brown, about 5 minutes, and then flip onto the other side and sear on other side, another 3 minutes. (No need to brown tofu on all sides unless you want to — searing it just ensures the cubes will not fall apart during the rest of the cooking process and gives the tofu a nice chewy texture.)

Remove to plate and raise heat to medium-high. When pan is hot, add two-thirds of the scallions and fry until soft and brown in parts.

Pour in the coconut milk, Fat Cat Purry-Purry Sauce, lime juice, fish sauce, salt and sugar and stir to combine well. Let the mixture come to a simmer and cook for 5 more minutes, or until mixture has started to thicken some. Taste and adjust with salt and sugar to your liking.

Add the zucchini and cook for 3 more minutes, or until the zucchini begins to soften slightly. At that point, return the tofu cubes to the pan and add the shrimp. Stir well to combine, cook for another minute at medium-high and then turn off the heat, letting the existing heat in the pan finish cooking the shrimp.

Stir in the cilantro and remaining scallions and serve over cooked rice.


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:


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


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.


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:


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)


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.

Video: Fried Gator Tail


Our favorite South Florida tailgaters, Fonz and Gary of Cooking with Canes (, offer us another spectacular parking lot-based recipe, this time for a tender, juicy and exotic fried gator tail nugget. This cooking video was shot in the Sun Life Stadium parking lot before the Florida-Miami game on Sept. 7, 2013 — which the Canes won by the score of 21-16. More Cooking with Canes videos can be viewed at

Recipe: Brock’s Croc Nuggets (aka Fried Gator Tail)


1 lb of farm raised, pre-tenderized gator tail
(if using wild gator tail, please soak meat in buttermilk overnight to tenderize)
1/4 cup beer of your choosing
1 teaspoon Badia Complete Seasoning (
1/2 teaspoon garlic powder
1/4 cup self-rising flour
2 quarters of oil
Fat Cat Purry-Purry Sauce or Papaya Pequin Passion sauce (for dipping)


Cut gator meat into 1-inch cubes and place in a bowl.

Pour beer over gator meat and mix thoroughly, until beer has been absorbed by meat (about 1 minute).

Sprinkle Badia Complete Seasoning and garlic powder over gator meat and stir to coat evenly. Let sit for 5 minutes.

Coat meat with flour.

Heat oil to 350F and fry the gator chunks for 6-8 minutes, or until they float in the oil and turn golden brown on the outside.

Remove gator bites and drain on paper towels. Let gator cool 1-2 minutes and then serve alongside Fat Cat Purry-Purry Sauce or Fat Cat Papaya Pequin Passion for dipping.

Recipe: Crispy Shrimp with Spicy Stir-Fried Vegetables

Crispy Shrimp with Spicy Stir-Fried Vegetables

Thanks to its unique blend of onions, garlic, ginger, tomato and chilies, our award-winning Purry-Purry Sauce lends itself to a variety of dishes and cuisine types, from popular tailgate mainstays (as in our popular to Oven-Roasted Purry-Purry Chicken Wings recipe) to exotic roasts and stews (like our braised Purry-Purry Lamb Shanks dish), to name a few. In this easy plate, we take advantage of the sauce’s ginger-garlic-chile core and use that three-ingredient combination as a foundation to a flavorful and spicy stir-fry. We have included some crispy fried shrimp to the mix, both for protein and texture, but feel free to add shredded chicken, beef or pork to the vegetable mixture instead, or use tofu to make it vegetarian/vegan friendly.

Here’s what we did:


1/2 large white onion
1/2 green bell pepper
1 yellow summer squash
1 zucchini
1/2 large carrot
1/2 celery stalk
12-24 shrimp (about 1/2 pound, depending on size), peeled and deveined
1/2 cup corn starch
1 teaspoon salt
1/2 teaspoon black pepper
3-4 tablespoons of Fat Cat Purry-Purry Sauce
4 tablespoons vegetable oil


Slice the onion, carrot, celery and bell pepper into 1/8-inch wide match sticks. Cut off the ends of the yellow squash and zucchini and slice into similar-sized sticks. Set vegetables aside.

Heat a large skillet over medium heat and add 2 tablespoons of oil to it.

As the skillet heats, mix the corn starch, salt and pepper in a shallow bowl and stir to blend well. Coat the shrimp with corn starch mixture and place flat in the hot skillet, making sure shrimp are spread in a single layer and have a little space in between them. Do this in multiple batches if your pan cannot hold all the shrimp at once.

Cook shrimp 1-2 minutes one one side, or until shrimp has started to brown and curl some, then flip and cook another 1-2 minutes on the other side. When done, remove shrimp from pan and set on paper-towel-lined plate to drain; shrimp should be light brown and crisp at this point.

Raise heat to medium high and add remaining oil. Place vegetables in pan and stir-fry 2-3 minutes, or until they start to soften. Turn off heat and add 3 tablespoons of Fat Cat Purry-Purry Sauce to the vegetable mixture. Stir well to combine.

Taste vegetable mixture — if more spice is desired, stir in another tablespoon of Fat Cat Purry-Purry Sauce.

To plate, pile vegetable mixture in the center of a plate and surround with about 1/4 pound of shrimp per person (4-8 shrimp per person, depending on size of shrimp).