- Appetizers RSS
These sweet and spicy wings blend Fat Cat Papaya Pequin Passion and ketchup, which serves to bind the sauce to the wings instead of providing a a flavor component. Great for game day!Ingredients:1 lb. chicken wings, split into wingettes and drummettesVegetable oil (for frying the wings)1/4 teaspoon of salt2 tablespoons Fat Cat Papaya Pequin Passion1 tablespoon ketchupInstructions: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. (Alternately, if you don’t want to fry the wings, then roast them at 450F for 35-45 minutes or until...
These delicious wings, roasted at a high temperature in the oven until crispy and then tossed with Fat Cat Purry-Purry Sauce, boast a wonderful savory, spicy flavor that you'll crave again and again. Ingredients: (for a small recipe)5 chicken wings, separated into drummettes and wingettes (no fooling, that’s what they’re called), and with the nub removed1 tablespoon of vegetable oil1 teaspoon salt3 oz. Fat Cat Purry-Purry SauceInstructions:Preheat oven to 450 F.Cover a baking sheet with foil (for easier cleanup — you’ll see why in a minute). Toss wing parts with oil and salt and spread over the foil in a...
A simple-to-make glaze that mixes store-bought teriyaki sauce and plenty of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce. One bite and you'll be in spicy appetizer heaven!Ingredients:1 10 oz. bag of frozen edamame3 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)Instructions: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...
Slow-roasted winter squash like butternut, acorn or pumpkin, and the complex flavors of Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce form the foundations of this comforting soup. 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.Ingredients:1 hard squash, like acorn, butternut or pumpkin, about 2-3 lbs. in weight1/2 onion, chopped3 garlic cloves, chopped1 teaspoon fresh ginger, chopped1/4 teaspoon ground nutmeg1/2 teaspoon curry powder4 teaspoons vegetable or olive oil3 cups chicken or vegetable broth1-2 tablespoons Fat Cat Caribbean Curry...
Our good friend Big Dog Tina came up with this oozy-boozy game day dip, which uses Fat Cat Purry-Purry Sauce as its base. It takes only minutes to put together and it doubles up (or triples up) easily for larger crowds. Thanks, Tina!Ingredients:1/2 stick of butter3 tablespoons of all-purpose flour1 clove of garlic, minced1/2 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 Sauce1/2 teaspoon freshly squeezed lemon juicesalt...
- - Appetizers
- - Caribbean Curry Scotch Bonnet Pepper Sauce
- - Cat in Heat: Chipotle-Ghost Pepper Blend
- - Chairmain Meow's Revenge: Scorpion Pepper Sauce
- - Cocktails & Drinks
- - Desserts
- - Everyday Green Jalapeno Hot Sauce
- - Everyday Red Jalapeno Hot Sauce
- - Hissy Fit Carolina Reaper
- - Main Dishes
- - Mexican-Style Habanero
- - Papaya Pequin Passion
- - Peach Maple Bourbon
- - Purry-Purry Sauce
- - Siamese Sriracha
- - Side Dishes
- - Soups
- - Strawberry Serrano Hot Sauce
- - Surprisingly Mild Guajillo Ghost
- - Wings
- Bacon-Flavored Sriracha
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