Recipe: Fat Cat Strawberry Serrano Mojito

Fat Cat Strawberry Serrano Mojito

Our good friends at came up with this deliciously addictive cocktail recipe, which combines the traditional mojito flavors of mint, rum and sugar with sweet seasonal strawberries and a touch our spicy Strawberry Serrano Hot Sauce. One sip and you’ll be in sweet-heat heaven! We’re re-posting their recipe below with their permission. (Click here for the original URL.) Try it at your next cocktail party! (And visit for more unique cocktail recipes.)

Here’s’s recipe for a 12 oz. cocktail:


10 fresh mint leaves
2 ½ fresh strawberries
½ lime, cut into four wedges
1 tablespoon Fat Cat Strawberry Serrano Hot Sauce
3 oz. Bacardi Superior Rum
1 oz. simple syrup
Club soda


Place mint leaves, strawberries, lime wedges and Fat Cat Strawberry Serrano Hot Sauce into a sturdy glass.

Using a muddler, muddle the mint, strawberries, lime and hot sauce together until well-combined.

Fill the glass with ice, add the rum and simple syrup and toss into a cocktail shaker.

Shake well for several seconds and then pour contents into a Collins glass.

Top off with club soda.Garnish with fresh strawberry, lime wedge and a few more mint leaves.


Note: Simple syrup can be made by combining equal parts water and sugar in a pot. Bring that to a boil, or until the sugar has dissolved completely, and then store mixture in the refrigerator until ready for use.

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.

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


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: Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost Drizzle

Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost Drizzle

We never thought our vinegar-based Surprisingly Mild Guajillo Ghost sauce would work well with fruit — not until a fan of ours named Hector suggested that we try it that way, that is. He approached our tasting table one day and said that our Surprisingly Mild Guajillo Ghost sauce reminded him of the sauces his parents gave him as a child in Mexico. “I especially love this flavor with sweet fruit like mango or pineapple,” he said. “I just dip the fruit in it and eat. It takes me back to my childhood. You should try it.”

Naturally, we did — first with mango, then with pineapple and lastly with peaches, which happened to be in season at the time. That’s how this recipe came about. On a whim, we opted to grill the peaches, to bring out their natural sweetness and add some smoky depth to the finished product (which we thought would match well with the sauce’s smoky undertones). Then we chose to dot the plate with creme fraiche, to serve as a palette cleanser. Simple to make, summery, complex, refreshing, and even a little spicy (courtesy of the sauce’s ghost peppers), it’s become a one of our favorite desserts at cookouts. Thanks, Hector!

Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost DrizzleIngredients:

2-3 large peaches, preferably those that are a little under-ripe or still somewhat firm
2-3 tablespoons of Surprisingly Mild Guajillo Ghost sauce
2 tablespoons of creme fraiche, sour cream or Greek-style yogurt
unflavored cooking spray (i.e. Original Pam, etc.)


Pre-heat your grill to high.

Cut the peaches into 1/2-inch wide wedges and spray both sides of the fruit lightly with cooking spray. (This ensures the fruit will not stick to the grill.)

Grill peaches on one side until fruit has charred nicely (about 1-2 minutes), then flip and grill another 1-2 minutes. Peaches should still be slightly firm when done. (Note: This can be done indoors with a grill pan or saute pan.)

Arrange peach slices on a plate and drizzle Surprisingly Mild Guajillo Ghost sauce over them. Dot the plate with creme fraiche and enjoy!

Note 1: The recipe also works well with mango, papaya or pineapple, of course.

Note 2: If you find that the fruit is not as sweet as you’d like, drizzle 1 teaspoon of honey over the fruit after grilling (in addition to drizzling the sauce on top).

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).


Recipe: Grilled Vegetables with Papaya Pequin Passion Glaze

Grilled Vegetables with Papaya Pequin Passion GlazeOur friend and fan Dave Willis first suggested this recipe to us, which he put together on a whim while getting a feel for the new summer kitchen he built in his backyard. We were surprised by the combination of ingredients when he first described the dish to us — to that point, we’d felt our Papaya Pequin Passion perfectly matched seafood, not grilled veggies, which we felt called for a more robust accompaniment. But at Dave’s urging, we tried the recipe — so simple — and were amazed by how delicious it turned out. Not only did the sauce’s tropical flavors and aromatic base complement the veggies well, but the natural sugars of its fruits caramelized beautifully, creating some magical grill marks. So thanks, Dave! You’ve given us a wonderful side dish!

Here’s what we did:


2 medium zucchini
2 medium summer/yellow squash
1 medium onion
3 oz. Fat Cat Papaya Pequin Passion
salt and pepper


Pre-heat your grill or grill pan over medium heat.

Cut off the ends of the zucchini and summer squash and slice into quarter-inch-wide rings. Quarter the onions and separate into layers.

Place all the vegetables into a large plastic zip bag, along with 2 oz. of Papaya Pequin Passion sauce and some salt and pepper. Close the bag and shake it vigorously so all the veggies get coated evenly with the sauce and seasonings.

Leave the veggies on the counter for 10-20 minutes while the grill heats up. Once hot, set the veggies out on the grill in a single layer and grill until tender and charred in spots, about 5-7 minutes per side.

(Alternately, you can roast the veggies in an oven: Set your oven to 425F. Spread the coated veggies out in a single layer on a foil-lined baking sheet and roast for 15-20 minutes, or until tender and the outside is slightly golden and charred.)

Set cooked veggies on a serving platter and drizzle with remaining Papaya Pequin Passion. Serve alongside grilled chicken or fish (or Pork and Veggie Kabobs — courtesy of


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.