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 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: 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: 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.

Video: Beer Battered Shrimp

Our favorite South Florida tailgaters Fonz and Gary offer us another spectacular parking lot-based recipe, this time for a wonderfully light and crispy beer-battered shrimp (which goes great with our Fat Cat Papaya Pequin Passion Sauce, by the way). This episode, coincidentally, was filmed in the Sun Life Stadium parking lot before the Miami-Ohio St. game on Sept. 17, 2011 (which the Canes won 24-6, btw). Enjoy!

To view more “Cooking with Canes” videos, click here.

Recipe: Fat Cat Triple P! Cocktail

We’ve been experimenting with drink recipes that include both our sauces and chili peppers of late. As you can imagine, some have turned out terribly and some have really surprised us. Our super-dry Fiery Fat Cat Habanero Martini was definitely one for the latter category, and now comes this refreshing concoction, which uses our unique Papaya Pequin Passion sauce (aka Triple P!) for its consistency (it gives the drink a silky, frosty texture) as well as for its spice (the pequin pepper bits in the sauce actually sink to the bottom of the glass, making the drink spicier the further down you go). This is a must try for anyone who loves tropical fruit!

Here’s what we did:


1.5 oz. of vodka or light (white) rum
2 oz. pineapple juice
1.5 oz. sour mix
1 teaspoon Fat Cat Papaya Pequin Passion
splash of Grand Marnier, Cointreau or triple sec (orange liqueur)


Add all ingredients to a cocktail shaker.

Fill with ice.

Shake vigorously for 30 seconds, strain and serve.

Add a slice of papaya or pineapple as garnish if desired.


Video: Cooking with Canes: Recipe Three — The Schnellen Burger

Best burger ever? Quite possibly. Fat Cat Foods presents another episode of “Cooking with Canes,” featuring our favorite tailgaters Fonz and Gary (behind the camera). This time out, it’s a unique burger that wears its University of Miami pride on its sleeve — and makes perfect use of our Papaya Pequin Passion sauce. Burger fans, start your engines!

For more “Cooking with Canes” episodes, visit our Videos page.

Recipe: Fried Flounder with Papaya Pequin Passion Sauce

Sure, we may be biased, but we think our Papaya Pequin Passion sauce is a natural match with fish. The sauce’s blend of fresh tropical fruit, slightly acidic vinegar and tingly back heat just works great with seafood, particularly white fish like cod, halibut, pollack, flounder and the like. To highlight that pairing, we’ve put together a quick-but-elegant fish course that takes only a few minutes to make.

Here’s what we did:


1/2 lb. of thin white fish fillets, like flounder or pollack (we used two frozen flounder fillets here, thawed, each about 1/4-inch thick)
1/4 cup all-purpose flour
1 tablespoon of salt
1 teaspoon of ground black pepper
1/2 teaspoon of paprika
3 oz. Fat Cat Papaya Pequin Passion
2 tablespoons vegetable oil or canola oil
Dash of parsley for decoration
3 thin slices of orange habanero (for garnish — optional, as it seriously increases the heat level of the dish)


Mix the salt, pepper, paprika and flour together in a bowl and dredge fish with flour mixture, shaking off any excess to ensure a thin coating on the fish.

Heat a saute pan over medium high heat. When hot, add the oil to it, then add the fish fillets. Cook fish for 2-3 minutes on one side, until the fish has browned and the edges have started to darken some. Then flip the fish over and cook the other side another 1-2 minutes until the fish has cooked through, browned on both sides and slightly crisp to the touch.

Once the fish has cooked, transfer to a plate and keep warm.

In another small pan or pot, heat the Papaya Pequin Passion Sauce over low heat until warmed through.

Optional step: In the pan where the fish once was, increase heat to high and sear your habanero slices on the hot, dry surface, blackening them in spots and making them soft — about 1-2 minutes per side.

Once done, put some of the sauce on the bottom of your plate, set the fish atop the sauce, drizzle more warmed sauce on top, and then garnish with your habanero slices (if desired).

For decoration, dust the whole plate with a dash of parsley and a little more paprika. Enjoy!