Recipe: Fat Cat Shakshuka (Eggs Poached in Spicy Tomato Sauce)

Fat Cat Shakshuka with Mexican-Style Habanero Sauce

Shakshuka (pronounced “shack-shoo-kah) is a Middle Eastern breakfast staple in which eggs are poached in a spicy tomato sauce. Hearty and flavor-packed, it’s one of our all-time favorite breakfast dishes. Plus, it’s easy to make and can be easily adjusted to suit one’s tastes. You can make the sauce spicy, mild, savory, tangy — it’s up to you really. Our version bases itself in the fresh flavors of tomato, onion, jalapeno and green pepper but gets its kick (and a unique habanero lift) from our Fat Cat Mexican-Style Habanero sauce. Be sure to keep lots of fresh bread on hand to sop up all the yummy juices.

Here’s what we did:


4 eggs
1 14.5 oz can of crushed or diced tomatoes or 3 cups of chopped fresh tomatoes
1/2 bell pepper, diced
1/2 white onion, diced
1 jalapeno, diced (remove seeds and ribs if desired)
2 tablespoons of extra virgin olive oil
2 tablespoons of Fat Cat Mexican-Style Habanero
1 tablespoon fresh parsley, chopped
salt and pepper to taste


Add oil to a saute pan and head over medium heat. Once hot, add onion, peppers and jalapeno and saute until mixture starts to soften and brown slightly, about 3-4 minutes.

Add tomatoes and stir. Lower heat to medium-low and simmer for 10 minutes, until tomatoes start to break down and mixture starts to thicken. Season with salt and pepper, add Fat Cat Mexican-Style Habanero and stir to combine. Taste mixture and adjust for salt, pepper and spiciness, adding more Fat Cat Mexican-Style Habanero if a spicier dish is desired.

Spread the mixture out evenly so that it forms a single even layer in the pan. Then, using your spoon, create four wells within the tomato mixture. You’ll know if the mixture is at the right consistency if the well you create holds its shape; if it collapses or fills with too much liquid from the vegetables, then continue cooking the mixture more so more liquid evaporates.

Once the wells hold their shape, crack the eggs, one by one, and one egg in each well so that the egg is contained in the well and surrounded by the spicy tomato mixture.

After all four eggs are in the pan, season them with salt and pepper, cover the pan with a lid, lower the heat to low and cook until the eggs have reached your desired level of doneness, about 2-3 minutes for easy, 4-5 minutes for medium, 5-6 minutes for hard.

To serve, get a large spoon and scoop under the egg, making sure to get both the egg and the sauce around it in the scoop.

Set that on the plate, alongside a large piece of bread for dipping, and serve. Drizzle with more Fat Cat Mexican-Style Habanero for extra kick if desired.


Recipe: Roasted Salmon with Papaya Pequin Passion Sauce / Salmon with a Papaya Pequin Passion Glaze

Salmon with Fat Cat Papaya Pequin Passion Sauce

In our opinion, the best seafood is usually simply prepared — grilled or roasted — and then topped with a sauce that complements its flavors (rather than covering it up). That’s why we feel our our award-winning Papaya Pequin Passion is a perfect (or shall we say “purr-fect”) match for the fish, as the sauce’s tropical sweetness, creamy texture and subtle spice balance perfectly with the protein’s delicate nature. The recipes below take that approach exactly and couldn’t be simpler: Just cook and sauce, or cook and glaze, and you’re done — an instant trip to the tropics! Try them both, we think you’ll be surprised. Also, try them with other fish, like flounder, halibut, cod and more — just as delicious!

Salmon with Fat Cat Papaya Pequin Passion SauceHere’s what we did:


1 lb of salmon, cut into 4 oz. pieces
salt and pepper
cooking spray
2 tablespoons of Fat Cat Papaya Pequin Passion
Paprika (for garnish)
Slices of red chile (for garnish)


Method One:

Heat your oven to 425F. Spread a piece of aluminum foil over a cookie sheet and spray it lightly with non-stick spray.

Place your fish pieces atop the foil and dust with salt and pepper.

Roast fish for 10-15 minutes, or until done and firm to touch, but still slightly springy.

Spread Papaya Pequin Passion sauce on plate and place salmon atop it. (Alternately, you can just pour it over.) Garnish with a few slices of red chile or a light dusting of paprika, if desired.

For true island flavor, serve with greens and fried sweet plantains on the side.

Salmon with Papaya Pequin Passion GlazeMethod Two:

Heat your oven to 425F. Spread a piece of aluminum foil over a cookie sheet and spray it lightly with non-stick spray.

Place your fish pieces atop the foil and dust with salt and pepper.

Spread two tablespoons of Papaya Pequin Passion over the fish with a spoon, making sure to coat it evenly.

Roast fish for 10-15 minutes, or until done and firm to touch, but still slightly springy.

Plate fish and enjoy. Garnish with a few slices of red chile or a light dusting of paprika, if desired.

For true island flavor, serve with greens and fried sweet plantains on the side.

Recipe: “Cat In Heat” Alfredo with Chicken and Peas

CatinHeatAlfredoWe feel the rich, smoky tomato punch of our fiery Cat in Heat sauce makes it a purr-fect (get it?) addition to other sauces, from barbecue to pomodoro. So while making some Alfredo sauce the other day, we chose to add some Cat in Heat to the mix — and lo and behold, we produced a delicious, spicy twist on a familiar recipe. The cream base of the sauce tempers Cat in Heat‘s spice some, but at the same time it also extends the sauce’s base flavors, allowing each mouthful to taste some of that smoky, chili-based bite. Of course, we like our pasta sauces a bit on the drier end here — which is what the recipe below tailors itself to — so please double the recipe (save for the pasta) for a saucier version.


8 oz. long and flat pasta, like parpadelle or fetuccini
2 tablespoons butter
1 cup heavy cream
1 cup frozen peas
6 oz. asiago, romano or parmasan cheese, shredded
1 teaspoon chopped parsley
1 cup chopped cooked chicken breast (or you can use leftover rotisserie chicken)
2-4 tablespoons Cat in Heat sauce


Cook up pasta according to package directions.

As pasta cooks, place a large skillet over medium heat and melt butter. Once melted, add heavy cream and bring mixture to a simmer. Let mixture cook for 5-10 minutes, or until thick enough to coat the back of a spoon without running immediately off.

Once thick, turn off the heat and add the cheese, stirring constantly to combine well and melt evenly.

Once combined, add the chopped chicken, peas and Cat in Heat, starting with 2 tablespoons of Cat in Heat at first. Taste mixture at that point and gauge your spice level — then add more sauce if you want a spicier sauce.

When pasta is done, drain well and mix well with the alfredo sauce mixture. Sauce should coat pasta without appearing heavily sauced.

Serve with a little more cheese on top and sprinkle with chopped parsley.

Recipe: Meatloaf with “Cat in Heat” Glaze

Meatloaf with Cat in Heat Glaze

Looking for some spiced up comfort food to warm you up on a cool wintry night? Then give this recipe a try. For it, we’ve built a simple but flavorful meatloaf filled with lean beef and aromatic vegetables, and then topped it with a spicy-sweet glaze that makes the most of our Fat Cat “Cat in Heat” sauce. Pair a few slices with with some fluffy mashed potatoes and you’ve got yourself an easy weeknight meal that will ease the soul and spice up the palette.

Here’s what we did:


For the meatloaf:

2 lbs. lean ground beef (92% or leaner)
1 egg, beaten
1/4 cup plain breadcrumbs
1 medium onion
2 stalks celery
2 carrots
2 cloves garic
1/2 cup dried mushrooms, reconstituted with water reserved
salt and pepper

For the glaze:

1/2 cup ketchup
2 tablespoons Fat Cat “Cat in Heat” sauce
1 tablespoon honey


Set oven to 400F.

Reconstitute the mushrooms in 1 cup of boiling water until soft, about 10 minutes.

While the mushrooms plump, chop the onion, celery, garlic, and carrots finely. Use a food processor if possible — you want the vegetables as fine as possible, but a few steps removed from being a puree.

Once the mushrooms have reconstituted, take them out of the water (reserve the liquid) and chop them finely as well.

Place the chopped veggies in a saute pan over medium-high heat, add the reserved mushroom liquid, salt and pepper and cook the mixture, stirring occasionally, until all the liquid has evaporated and the veggies are soft, about 10 minutes.

Let the veggies cool, then add them to a large mixing bowl, along with the ground meat, egg and breadcrumbs. Season liberally with salt and pepper and blend everything until mixed well and evenly.

Line a baking sheet with foil and place the mixture on the sheet. Form it into an 8-inxh by 8-inxh square (approximately), ensuring even thickness throughout. Bake the loaf for 45 minutes or until juices from the loaf run clearly when pierced.

While the loaf cooks, mix together the ketchup, Fat Cat “Cat in Heat” sauce and honey and taste for spiciness. (For a spicier glaze, add more Cat in Heat sauce.)

After 45 minutes, remove the loaf from the oven and spread the glaze evenly over the exterior. Return loaf to the oven for another 10 minutes, to set the glaze, then take it out again and let it rest for 10 more minutes.

Slice the loaf into 1/2-inch thick slices and serve alongside mashed potatoes or the side dish of your choice. Enjoy.

Loaf should produce about 12-14 slices, give or take.

Video: BBQ Bratwurst Pizza

Our favorite South Florida tailgaters, Fonz and Gary of Cooking with Canes, present the second of their two videos shot in the Soldier Field parking lot in Chicago. (The first, in case you missed it, was Quick Caribbean Curry Lamb Chops.) This time around, they’ve put together a delicious spin on their already legendary Bratwurst Extravaganza recipe, using Fat Cat Surprisingly Mild Guajillo Ghost and a jar of pizza sauce as a base for a thick, flavor-packed semi-stuffed grilled pizza. This is definitely a recipe that will impress your tailgating friends. Full recipe is below the video. Enjoy!

BBQ Bratwurst Pizza


1/2 lb. bratwurst sausage
1/2 lb. smoked beef sausage
14 oz. jar of pasta sauce, such as Prego (or whatever sauce you prefer)
1 orange bell pepper, cored and sliced into 1/2-inch strips
1 green bell pepper, cored and sliced into 1/2-inch strips
1 bottle Fat Cat Surprisingly Mild Guajillo Ghost
1-2 tablespoons of Fat Cat Mexican-Style Habanero (optional)
1 tablespoon Badia Complete Seasoning (available in the Latin aisle of most supermarkets)
1 12-inch Boboli Pizza Crust
8 oz. shredded Mozzarella or Mexican Cheese Blend
3.5 oz. bag of pre-sliced pepperoni (such as Hormel)


Set your grill, or build your coals, to medium heat, and grill the bratwurst and sausage slowly, 5-7 minutes per side, until cooked through and charred in spots.

(Alternately, if you don’t have a grill, you can roast the sausages in your oven at 375F for 15-20 minutes, or until cooked through and the skin has browned evenly. Remember to flip the sausages halfway through cooking process to ensure even browning.)

Once cooked, slice the sausages into 1/2-inch rings and place in a medium-sized pot, along with the sliced peppers, Badia Seasoning, Fat Cat Surprisingly Mild Guajillo Ghost, Fat Cat Mexican-Style Habanero (if desired) and pasta sauce. Set mixture over medium-low heat and simmer for 30 minutes, or until vegetables have softened and ingredients have combined well.

After 15 minutes have passed, place the Boboli Pizza Crust over low heat zone, or dying coals, or crisp in oven according to package directions — the point here is to let its underside brown and become slightly crisp, about 8-10 minutes, but not cook or crisp entirely. There’s still a little more cooking time to come, after all.

Once sauce has cooked, spread a thick layer of it over the top of the crust. Top the sauce generously with cheese and dot the cheese with pepperoni slices.

Cook with grill lid down over low heat (or in oven at 375F) until cheese has melted thoroughly, about 10 minutes more.

Remove to serving platter, let sit for 5 minute to allow the cheese and sauce to settle some, then slice and serve. Enjoy!

Video: Quick Caribbean Curry Lamb Chops

Cooking with Canes: Recipe Seven — Quick Caribbean Curry Lamb Chops

Our favorite South Florida tailgaters, Fonz and Gary (who makes a comical appearance this time by hiding behind Fonz during the opening seconds of this video), offer us another spectacular parking lot-based recipe, this time set in the Adler Lot at Soldier Field in Chicago. On the menu: Quick Caribbean Curry Lamb Chops — an easy recipe for the grill that makes great use of our Fat Cat Caribbean Curry sauce. Enjoy!

Click here to view more “Cooking with Canes” videos.

Recipe: Fat Cat Vegan Chili

The inspiration for this recipe came from our good friend Sam at Artichoke Red Vegan Market in Orlando. In 2011, he asked us to be part of his store’s 2nd Anniversary Celebration in 2011; that party included lots of vegan tacos and chili, and lots of Fat Cat sauces to top those yummy items. But when the event ended, we asked Sam if we could create an original chili recipe that he could share with this customers — as you can imagine, he was thrilled with the idea.

At that point, he introduced us to TVP (Textured Vegetable Protein) then, a meaty, chewy soy product often used to replace ground beef in recipes. With that in hand, we quickly developed the recipe and shared it with same — he loved it! What’s funny is that while we already have a few non-Vegan chili recipes to our name (including our popular Surprisingly Mild Guajillo Ghost Chili and Fat Cat Leftover Turkey Chili), this one has the meatiest flavor and consistency — and its perhaps our favorite of the three. We hope you enjoy it as well.


1 cup TVP (Textured Vegetable Protein) granules (available at most natural and vegan food stores or online)
3 cups vegetable broth
2 tablespoons vegetable oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
2 jalapeno peppers, stemmed and chopped (remove seeds and ribs if you prefer milder chili heat)
1/4 bottle (appx. 1.5 oz.) of Fat Cat Surprisingly Mild Guajillo Ghost Sauce
1 cup canned black beans
1 cup frozen corn kernals
1 tablespoon dried oregano
1 tablespoon chili powder
1-2 teaspoons brown sugar (to cut vinegar of sauce some — season to taste)
2 tablespoons fine ground cornmeal or masa
1 can Hunts Fire Roasted Tomatoes (14 oz. can)
chopped cilantro (for garnish — optional)
salt and pepper to taste


In a heat-proof bowl, reconstitute the TVP in one cup of boiling vegetable broth, about 5-7 minutes.

As that happens, add the oil, onion, jalapenos and large pinch of salt to a heavy pot and heat mixture over medium heat, stirring occasionally, until onions start to soften, about 5 min.

Add chopped garlic and saute until fragrant and slightly soft, another 1 min.

Add reconstituted TVP, oregano, chili powder, Fat Cat Surprisingly Mild Guajillo Ghost Sauce, tomatoes, and remaining 2 cups of broth. Stir to combine, raise heat to medium high and bring to boil.

Once boiling, add beans, corn, masa/cornmeal and 1 teaspoon of brown sugar. Stir to combine.

Cook an additional 10 – 20 min. or until chili reaches your desired thickness.

Taste and adjust salt, brown sugar levels to your liking.

Serve topped with chopped cilantro and more Fat Cat Surprisingly Mild Guajillo Ghost Sauce (to make the base flavors pop more).

Or, for a spicy finishing touch, mix some Fat Cat Mexican-Style Habanero into the bowl.


Recipe: Fat Cat Cochinita Pibil

Conchinita Pibil is hands down our favorite authentic taco filling — we just can’t get enough of that savory, exotic blend of oranges, achiote, garlic and habanero. This version (as you can imagine) uses our Fat Cat Mexican-Style Habanero for the latter component and simplifies the cooking process considerably, thanks to the use of a slow cooker (the traditional method wraps the meat in banana leaf and buries it in a coal pit overnight, which just isn’t possible for us, unfortunately). We’ve also included a quick recipe for Mexican-Style Pickled Red Onions — the classic topping for this dish. This dish is great for parties, tailgates, fancy dinners (serve it over rice alongside some black beans, for example), etc. And feel free to ease up on the Habanero Sauce some, in case you want your dish to be less spicy — though it should be said that a good portion of that heat will cook out in the process, leaving you with lots of pepper flavor and a generous back heat that complements the other tastes found here. Enjoy!


3 lbs. pork shoulder, cut into 2- and 3-inch chunks
2 cups freshly squeezed orange juice (or two cups of bottled sauce, the one with heavy pulp)
Juice of 2 limes
1 tablespoon dried oregano
1 teaspoon ground cumin
1 tablespoon salt
10 cloves of garlic, peeled
2 bottles Fat Cat Mexican-Style Habanero
1/4 cup achiote seeds (available in most Latin grocery stores)
1/4 cup vegetable oil
12 corn or flour tortillas
1 cup Mexican-style pickled red onions (recipe below)
1/2 cup cilantro leaves, chopped


Place achiote seeds and oil in a cold pot and heat them together over medium heat until mixture starts to sizzle and the oil turns dark orange-red in color, about 5-10 minutes. Take care not to burn achiote, as it will become bitter. When it reaches that color, turn off heat and set aside.

Add orange juice, lime juice, garlic, oregano, cumin, salt, Fat Cat Mexican-Style Habanero and achiote-oil mixture to blender and blend until smooth, about 2-3 minutes.

Place pork and blender mixture in a slow cooker and cook on low for 6-8 hours, or until pork is fall-apart tender.

When done, remove pork from slow cooker, leaving liquid behind (do not discard liquid), and shred meat well with two forks.

Note: Do this on a non-reactive surface or in a stainless steel mixing bowl, as the achiote oil will stain whatever it touches.

Once shredded, return pork to slow cooker and mix well with liquid. You want a thick, near-soupy, succulent consistency here.

To serve, heat tortillas until tender, top with 1/3 cup of pork mixture, 2 tablespoons of Mexican-Style Pickled Red Onions, cilantro and a splash more Fat Cat Mexican-Style Habanero Sauce.


Side Recipe: Mexican-Style Pickled Red Onions


1 large red onion, halved and sliced thinly
1 tablespoon salt
1 tablespoon sugar
1/4 cup white vinegar
Juice of 1 lime


Place onions in pot, cover with water and boil for 5 minutes, or until they just start to soften. Remove from heat.

Mix salt, sugar, vinegar, lime juice and 1/2 cup hot water from the pot in which the onions were boiled, in a separate bowl until sugar and salt has fully dissolved. Add 1/4 cup hot water from pot of onions to help dissolve salt and sugar, if needed.

Remove onions from water and place in bowl with salt-sugar-vinegar-lime-juice mixture. Stir to combine.

Let mixture sit for 1 hour on counter at room temperature, or until the red color of the onions has begun to seep into the white part of the onion.

Drain onions and use.

Recipe: Couscous with Spicy Sauteed Vegetables and Tofu


Here’s a quick, flavorful vegetarian/vegan recipe that provides a perfect meal for those hot summer days (as well as those chilly winter nights). Plus, it’s a great pantry and fridge cleaner — especially when you’ve reached the tail end of the lifespan of those veggies in the crisper. While we’ve included ingredients like zucchini below, the dish works just as well with cauliflower, broccoli and more. And outside of a little bit of chopping, the whole thing can be put together in less than 30 minutes! What could be better? We like to spice up the flavors by adding our Fat Cat Purry-Purry Sauce to the mix, which we think deepens the aromatics and adds some chili-infused heat. For more intense heat, add a couple tablespoons of Fat Cat Mexican-Style Habanero or Fat Cat Caribbean Curry to the dish.

Here’s what we did:


4 medium zucchini, cut into quarter-moons about 1/2-inch thick
1 medium onion, cut into 1/2-inch thick pieces
2 cloves garlic, chopped
1 tbsp ginger, minced
1 large tomato, chopped into 1/2-inch pieces, or 1 14.5 oz can of tomatoes, drained
1 14.5 oz can of chick peas, drained
1 lbs of firm tofu, cut into 1 inch cubes and pressed free of water
1 cup dry couscous
3 cups vegetable broth
1 tsp curry powder
1 tbsp parsley, chopped
3 tablespoon olive oil
1/4 cup Fat Cat Purry-Purry Sauce
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
salt and pepper to taste


In a small saucepan, bring 2 cups of vegetable broth to a boil, then add the couscous, stir well, turn off heat, cover and let couscous reconstitute until cooked, about 10 minutes.

In a non-stick pan over medium heat, add 1 tablespoon olive oil and saute tofu until brown on one side. Once browned, add 1 tablespoon more of olive oil and brown other side of tofu cubes. (No need to brown all sides of the tofu cubes unless you want to — this is done so the tofu holds its shape in the mixture.)

Once browned, remove tofu to a plate, add remaining olive oil and raise heat to medium high.

Saute zucchini until it starts to brown, about 3 minutes, then add onion, garlic and ginger and curry powder until fragrant, about 30 seconds longer.

Stir in tomatoes and chick peas until well combined, then return tofu to the mix.

Raise heat to high, add couscous, remaining broth and Fat Cat Purry-Purry Sauce and stir until everything is evenly mixed together and nearly all the liquid in the pan has been absorbed by the couscous.

Turn off heat, stir in parsley and mint, salt and pepper to taste, and serve.


Recipe: Open-Faced Purry-Purry Omelet

Our good friends at Edible Orlando (who named us one of Orlando’s “Best Small-Batch Local Producers“) first suggested this recipe us via our Twitter page, on which they said “Love the Purry Purry with goat cheese omelets,” and then (when we begged for more information), “eggs are only secret ingredient besides sauce. Cook soft and broil cheese on top fast.” Of course, since we’re based in Central Florida, we’re assuming the eggs are coming from the wonderful Lake Meadow Naturals, a superb local egg farm — but that’s our guess only. As for the rest — well, we simply followed that starting point and ended up producing this wonderful, spicy and rich breakfast course. It’s already become our go-to dish for brunch-worthy weekend mornings — plus it’s super easy to do.

Here’s what we did:


2 large eggs (preferably those from Lake Meadow Naturals if you’re in Central Florida)
1 tablespoon water
1 teaspoon vegetable oil
1 oz. goat cheese
1-2 tablespoons Fat Cat Purry-Purry Sauce
salt and pepper to taste


Beat the eggs and water together in a bowl with a pinch of salt and a few cranks of freshly ground pepper.

Heat oil in 10-inch non-stick saute pan over medium heat.

When oil is hot, pour in egg mixture, lower heat and gently cook until bottom of mixture begins to firm up but top remains somewhat soft. Keep omelet open and flat, not folded or scrambled.

At that point, tear off pieces of goat cheese and dot cheese all around the top of the omelet.

Pour Fat Cat Purry-Purry Sauce over the middle of the omelet, then take the pan and place under a broiler (preheated to high) until the top browns in spots and eggs have set.

Alternately, you can cover the pan with a lid and let the top steam until eggs have set.

Take pan out of broiler, taking care not to burn yourself on the hot handle, and serve omelet open-faced on a plate. Add more Fat Cat Purry-Purry Sauce if desired.