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:


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)


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.


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 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: Chilebrown’s Guajillo Ghost-Spiked Carrot Salad

As readers of our site know already, we love simple recipes that can be given a twist — or taken in a new direction — with the inclusion of one or more of our sauces. So when reviewer Chilebrown offered up a a simple carrot salad that was given a twist by the inclusion of our sauce (in his great review of our Surprisingly Mild Guajillo Ghost) we had to reach out to him for the recipe. As you can imagine, he was more than happy to share and we’ve posted that recipe for you below.

Of the recipe, and the sauce, Chilebrown stated the following: “This carrot salad was very tasty with its smoky pepper hint. It tamed and flavored the sweetness of the salad.” Give this one a try for your next pot luck or backyard barbecue.

Here’s what he did:


1 pound shredded carrots
1 cup raisins
3/4 cup mayonnaise
salt & pepper
2 tablespoons fresh lemon juice
3 or more tablespoons of Fat Cat Surprisingly Mild Guajillo Ghost


Combine all ingredients and let marinade for at least 30 minutes before serving.

All photos courtesy of Chilebrown and

Recipe: Spicy Winter Squash Soup

In our humble opinion, few flavors capture the spirit of autumn and winter better than winter squashes, like butternut, acorn and pumpkin. For us, their creamy consistency and sweet flavors just seem to take the chill out of the air and comfort the soul.

One of our favorite ways to eat them is in soups — particularly when the squash is slow-roasted and, as in the recipe below, blended with various aromatics and spices, as well as our Fat Cat Caribbean Curry sauce for heat and brightness. Talk about the spirit of the season in a bowl!

Feel free to use frozen butternut chunks or canned puree if you don’t feel like working with the raw vegetable, and adjust the seasonings and heat level to your liking.

Here’s what we did:


1 hard squash, like acorn, butternut or pumpkin, about 2-3 lbs. in weight
1/2 onion, chopped
3 garlic cloves, chopped
1 teaspoon fresh ginger, chopped
1/4 teaspoon ground nutmeg
1/2 teaspoon curry powder
4 teaspoons vegetable or olive oil
3 cups chicken or vegetable broth
1-2 tablespoons Fat Cat Caribbean Curry
salt and pepper


Set your oven to 425F.

Carefully split the squash into two equal halves — do not remove the seeds and skin at this point — and lay cut side up on a baking sheet. Coat the squash with 1-2 tablespoons of oil and sprinkle with salt and pepper, then roast the squash for 45 min to 1 hour, or until tender when pierced with a knife.

Once cooked, set the squash aside and let it cool.

Set a heavy pot over medium heat, add the remaining oil and saute the onion, garlic and ginger until soft but not brown, about 5-10 min. At that point, add the curry powder and nutmeg, stirring to combine, and lower heat to simmer.

Once the squash has cooled, scoop out the seeds and set aside*, then peel — which should be very quick at this point, since the squash will be very soft — and add the flesh of the squash to the pot, incorporating it well with the aromatics already there.

Add the broth to the squash mixture and, using a stick blender, puree until smooth.

If you don’t have a stick blender, you can puree the soup in batches with a food processor or blender (use the low setting on the latter).

Once smooth, stir in the Fat Cat Caribbean Curry and adjust for salt and spice level.

Serve in a bowl and enjoy.

* NOTE: For a quick, healthy snack, spread the cooked squash seeds on a foil-lined baking sheet, spray with cooking spray and coat generously in your favorite spice rub (or even chili powder, if that’s what’s available). Roast at 375F for 10 minutes, cool, toss and eat!

Recipe: Fat Cat Habanero Cranberry Sauce

The clean, fruity chili flavor of our Mexican-Style Habanero sauce makes it — in our opinion — our most versatile product for cooking, whether it’s in desserts, drinks, main dishes, sides and more. So when we were challenged to put together a holiday-themed dish, our first thought was the include our Mexican-Style Habanero into traditional cranberry sauce. The tart-sweet combination of flavors already found in regular cranberry sauce felt like a natural match to the punch of our sauce, and when mixed together the two parts create the same sort of magic that’s found in our popular Vanilla Ice Cream with Habanero-Mixed Berry Coulis recipe.

What’s neat here is that, like in that dessert recipe, the heat quotient has to fight with the sweeter elements found in the cranberry sauce before it appears, making it more of a complex building sensation (an afterburn effect, if you will)) as opposed to an immediate punch. For a more direct kick, simply add more sauce.

And feel free to double or triple the ingredient quantities to make a bigger batch. We can’t wait to have this on sandwiches the following day.

Here’s what we did:


1 cup frozen or fresh cranberries
3/4 cup sugar
1 teaspoon orange zest
1/2 cup freshly squeezed orange juice
pinch of salt
1 – 2 tablespoons of Fat Cat Mexican-Style Habanero (depending on designed heat level)
1 ounce orange-flavored liqueur, such as Grand Marnier, Cointreau or Triple Sec (optional)


Put all ingredients, except the Fat Cat Mexican-Style Habanero, in a pot and bring to a boil.

Let the mixture boil for 10-15 minutes, or until the cranberries have popped open and softened to a jelly-like consistency and all the liquid has dissolved.

At that point, take the pot off the heat and stir in 1 tablespoon of Fat Cat Mexican-Style Habanero. Test for desired heat level and adjust accordingly.

Sauce will form a jelly-like consistency as it cools.

Can be made 1-2 days in advance and kept in the refrigerator if need be.


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: Chef Peter’s Blueberry, Blue Cheese & Basil Crostini with Honey & Papaya Pequin Passion Sauce

Our friends Zeke and Laci in Atlanta shared this recipe with us, which comes courtesy of their pal and neighbor Chef Peter. It’s an elegant crostini dish, with the bread topped simply by a handful of quality ingredients. The joy here is how it all works beautifully as a whole but that you also can taste both the outright flavors and the nuances of those ingredients individually with each bite. (We particularly like how the chili in our Papaya Pequin Passion sauce lingers in the mouth after the fact. Yum!) We’ve found this dish to be a great passed appetizer at a cocktail party as well as a an easy-to-put-together accompaniment to a casual glass of port, fruity red wine or sweet Riesling.

(Note: For the version pictured, we opted to use as many locally grown or locally produced ingredients — at least in terms of our location, here in Central Florida — as possible, including honey from our friends at Lake Meadow Naturals, blueberries from Stafford’s U-Pick and blue cheese from Winter Park Dairy.)

Here’s what we did:


4 slices of French bread, about 1/2-inch thick
3 tablespoons fresh blueberries
2 tablespoons blue cheese, cubed or in large crumbles
1 teaspoon of honey
1 teaspoon of Papaya Pequin Passion
1 teaspoon of fresh thai basil, chiffonade into 1/8-inch ribbons


Toast the bread slices to your liking. We just toasted them softly, so the outside had a little crunch to it but the inside stayed soft and chewy — about 3 minutes total in the toaster oven.

Once toasted, spread the bread out on a serving platter or plate.

Cover each piece with four to five blueberries, scattered about. Fill in the gaps between the berries with three or four pieces/chunks of blue cheese.

Sprinkle the basil slices evenly over the crostini. Then, using a spoon, drizzle the honey over the bread so it covers everything evenly in an elegant stream (it will accent each bite differently, depending on what it’s covering). Then do the same with the Papaya Pequin Passion sauce.

Serve and enjoy.

Recipe: Jason Wilson’s Cilantro Rice with Grilled Habanero Pineapple

Our good friend Jason Wilson (who’s previous Fat Cat recipes have included such popular entries as his Ginger-Panko Island OnionsBadasssss Caramelized Onion Fajitas and Nogales Freeze-Out) recently submitted this wonderful, Polynesian-inspired flavor-packed side dish. Serve it up at your next cookout, barbecue or Tiki-hut soire and we think you’re guests will be more than impressed. Those looking to make a meal of the dish can do so by adding slow-cooked (i.e. pull-apart tender) pork or chicken to the mixture. “I would certainly add anything to the rice,” said Wilson of his dish. “Pork would seem awesome. Or even shredded pork with the habanero pineaplle… mmmmm….”

Here’s what he did:


For Pineapple:

1 fresh pineapple, peeled, cored and cut into 1 inch rings
1/4 teaspoon agave syrup
3 tablespoons melted butter
3 tablespoons Fat Cat Mexican-Habanero Sauce
1 clove garlic finely minced
salt to taste

For Rice:

2 tablespoons butter
1 cup white rice
1 cup chicken broth
1 cup coconut water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon sugar
1/4 cup toasted sweetened coconut flakes
1/4 cup toasted slivered almonds
Sprinkle of ancho chili powder
1 cup fresh cilantro, chopped


For Pineapple:

Combine pineapple, agave syrup, melted butter, Fat Cat Mexican-Habanero Sauce, garlic and salt in a zip bag and shake vigorously to coat completely.

Let mixture marinate for at least 30 minutes (or preferably overnight).

Pre-heat grill (or saute pan) to high heat.  Grill each ring (or saute in dry pan) until well caramelized, about 3-5 min each side. Baste rings while cooking with reserved marinade.  Let cool, chop pineapple into bit sized pieces and set aside.

For Rice:

Melt butter in medium sized pot over medium-high heat.

Add rice, salt and pepper and stir until every grain is coated in butter.

Continue stirring for about 1 minute more, then pour in chicken broth, coconut water and sugar.

Stir and bring to boil, and then reduce heat to simmer, cover and cook until liquid has been completely absorbed.

Remove from heat and stir in coconut flakes, almonds and pineapple.

Stir half the chopped cilantro into the rice mixture until evenly distributed, then top rice with remaining cilantro and a liberal sprinkle of ancho chili powder. Serve warm.


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.