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:

Ingredients:

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

Instructions:

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.

Enjoy!

Recipe: Spicy Cheddar Cheese Spread

Ever since we dipped our chips into Big Dog Tina’s Fabulous Fat Cat Beer and Cheese Dip, we’ve had cheese on the brain. And one day, while noodling around in the kitchen (and thinking of cheese), we mixed a few simple ingredients together and — voila! — we came up with this tasty super-simple cheesy spread, which mixes a handful of ingredients and our Purry-Purry Sauce into a satisfying party dish. Even better, the whole thing can be made in about 10 minutes. 

Here’s what we did:

Ingredients:

1 tablespoon butter
1/4 cup finely chopped onion
3 oz. cream cheese
4 oz. grated cheddar cheese
2 tablespoons Fat Cat Purry-Purry Sauce

Instructions:

Heat a small pot over medium heat and add butter.

Once the butter has melted and started bubbling, add the onion and sweat it in the butter until it’s translucent but not brown, about 3 minutes.

Add the cream cheese and stir constantly until the mixture becomes smooth and manageable.

Cut the heat and add the cheddar cheese, a little at a time, and until all of it has blended well with the cream cheese and onion.

Add Fat Cat Purry-Purry Sauce and stir to combine.

Cut the heat and continue stirring until cheddar cheese has melted and incorporated with other ingredients.

Note: If the cheddar needs to melt a little more, turn on heat to medium-low and stir until it’s just melted, then cut the heat again. (The key here is to prevent the cheese from separating, which will happen if the heat is too high.)

Taste the mixture — add more Fat Cat Purry-Purry Sauce if you want more spice or flavor and stir to combine.

Transfer to a serving bowl and let sit at room temperature for a few minutes — this will allow the flavors to meld and make the mixture easier to spread.

Serve with crackers or pita chips, or spread over toasted bread.

The spread keeps well in the fridge for 3 days. Make sure to cover before putting it away. Also, take it out of the fridge about 30 minutes before serving to ensure a smooth spreadable consistency.

Enjoy!

Recipe: Big Dog Tina’s Fabulous Fat Cat Beer and Cheese Dip

During a recent visit to the house of our good friends Tina and Frank (Tina being the “Tina” behind “Big Dog Tina,” creator of such legendary Fat Cat recipes as Big Dog Tina’s Fat Cat Corn Dog Muffins), we asked Tina to use her superb party food culinary powers towards creating a Fat Cat-inspired cheese dip. After all, the Super Bowl was coming up, and who among us doesn’t want to watch the big game without dipping some salty, crispy chips into some oozy boozy melted cheese? In a blaze of true cheese-dip glory, Tina blasted out this fabulous recipe, which uses our Purry-Purry Sauce as its base and also gets a spike of chili-infused heat from our Mexican-Style Habanero. It takes only minutes to put together and it doubles (or triples) up easily for larger crowds. Thanks, Tina!

Here’s what she did:

Ingredients:

1/2 stick of butter
3 tablespoons of all-purpose flour
1 clove of garlic, minced
1/2 cup beer (suggestions include Dos Equis Amber Ale for a mild beer flavor or Sierra Nevada Pale Ale for a strong hoppy taste)
1 cup shredded yellow cheddar cheese (mild, medium or sharp, depending on your taste)
3 tablespoons Fat Cat Purry-Purry Sauce
2-3 splashes/dashes of Fat Cat Mexican-Style Habanero (add more if you want more heat)
1/2 teaspoon freshly squeezed lemon juice
salt and pepper to taste

Instructions:

In a nonstick pan or pot, melt the butter over medium heat.

Once melted, add the flour and stir well to create a roux. Cook roux for 1-2 minute. Do not let it darken  (keep it blond).

Add garlic and sautee in roux until fragrant, about 30 seconds.

Add beer and stir to combine beer with roux. Bring mixture to boil and let it thicken some, about 1-2 minutes, stirring continuously.

Take pot/pan off heat and add cheese, stirring continuously into it has melted and incorporated completely without lumps into the liquid.

Add Fat Cat Purry-Purry Sauce and Fat Cat Mexican-Style Habanero, and stir to combine well.

Note: For more spice, add a few more drops of Fat Cat Mexican-Style Habanero.

Serve in a bowl alongside tortilla or pita chips.

Enjoy!

Recipe: Caribbean Curry-Spiked Hummus

Hummus is one of our favorite everyday recipes, partly because it packs such a flavorful wallop and partly because it’s so darned easy to make. Blend just a few common ingredients, adjust your seasonings and voila! We especially like it spiked with some of our Fat Cat Caribbean Curry sauce, which gives the classic Mediterranean dip a complex twist, thanks to the chili sauce’s sweet start and spicy finish. We think it makes the perfect party dip.

Here’s what we did:

Ingredients:

1 can of garbanzo beans (appx. 15 oz.), drained
1 tablespoon of cumin seeds, toasted, or 1 teaspoon of ground cumin
3 large cloves of garlic, peeled
2 tablespoons of tahini or sesame paste
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
1/3 cup extra virgin olive oil, plus 1 tablespoon (for garnish)
1 – 2 tablespoons of Fat Cat Caribbean Curry Sauce (depending on desired level of spiciness)
Pinch of paprika (for garnish)
Salt and pepper to taste
Pita chips

Instructions:

Toast cumin in a dry pan until fragrant, about 30 seconds over medium heat.

Add garlic, cumin, tahini, garbanzo beans, parsley and1 tablespoon of Fat Cat Caribbean Curry Sauce into a food processor and blend until all ingredients are pulverized and combined, about 1 minute.

With processor still going, stream in the olive oil until the mixture takes on a creamy consistency, about 1-2 minutes more.

Add lemon juice and adjust salt and pepper to taste. Also, add more Fat Cat Caribbean Curry Sauce if more spiciness is desired. Blend to combine.

Scoop into serving bowl. Garnish with a sprinkle of paprika and drizzle with remaining olive oil. Serve with pita chips.

Enjoy!

Recipe: Jason Wilson’s Ginger-Panko Island Onions

Jason Wilson (the talented cook behind such wonderful recipes as the imaginative “Nogales Freeze-Out” and the “Badasssss Caramelized Onion Fajitas” — both available in the Recipes section of our site) caught Fat Cat fever (not to be confused with “Cat Scratch Fever”) while vacationing on the Gulf coast of Florida. To ease his sudden Fat Cat craving, he created this delicious, addictive side dish, which works well both as a pairing for grilled fish, burgers and the like as well as a satisfying beverage accompaniment (like, if you’re relaxing on a beach with a cool beer in hand and suddenly want to nosh on something crispy and delicious). What we like best is that it takes our fiery Caribbean Curry sauce down a somewhat Middle Eastern path, creating a unique, spicy, exotic spin on the classic onion ring.

Here’s what he did:

Ingredients:

2 large sweet onions (like vidalia or walla walla), peeled and sliced into 1/4-inch rings
2 cups canola oil (or enough to cover onion rings completely in a frying pan)

Dipping Mixture:

2 eggs
1/4 cup buttermilk
1/4 cup Fat Cat Caribbean Curry

Crispy Coating Mixture:

2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon fresh black pepper
1/2 teaspoon powdered ginger
2 tablespoons cornstarch
1 cup panko breadcrumbs

Dipping Sauce:

1/4 cup Unflavored Greek Yogurt
1/4 cup Fat Cat Caribbean Curry
1/4 teaspoon cumin
Handful of chopped fresh mint

Instructions:

Heat canola oil in a pan to 350 F.

In small bowl, whisk together buttermilk, eggs and Fat Cat Caribbean Curry sauce. Soak sliced onions in mixture for 15 minutes or up to an hour.

In another bowl, mix together the ingredients for the Crispy Coating Mixture and then place into a shallow dish (which makes it easier for coating of the rings later — trust us).

Place the panko breadcrumbs into another shallow dish beside the first.

Remove the onion rings from buttermilk mixture and place on a plate. Save the buttermilk mixture and set near to the other bowls.

Dip and coat the onion rings in the flour mixture, coating them well, then dip them back into the buttermilk mixture, then coat them generously in the panko, creating a thick breading.

Fry briefly in hot oil (turning once) until onion rings are lightly brown on both sides and crispy.

Place paper towels on a large baking sheet to drain the excess oil from onion rings.

When ready to serve, reheat the onion rings on a parchment-lined baking sheet at 400 F for 8-10 minutes, or until golden brown.

Meanwhile, combine the ingredients for the Dipping Sauce, put in a side dish, serve the rings and dip away….

Enjoy.