Recipe: Fat Cat Stuffed Cheeseburger

Stuffed Cheeseburger with Fat Cat Hot Sauce

We love burgers, and often we love mixing our sauces directly into the meat to give our burgers extra flavor. Our favorites for this tend to be our smoky-spicy “Cat in Heat” Chipotle-Ghost Pepper Blend, our onion-garlic-and-ginger-based Purry-Purry Sauce or our sweet and spicy Papaya Pequin Passion (as in in the wonderful Schnellen Burger, created by our terrific Cooking with Canes cohorts). One day, while making burgers, we wondered if there were other ways to infuse the flavors of our sauces into a patty — that question led to the development of this fun recipe, which infuses the flavors of our sauces into a burger in three ways — mixed into the meat, as a sandwich spread and inside the burger. If you like your burgers oozing with flavor and spice, then these are for you.

Here’s what we did:

Stuffed Cheeseburger with Fat Cat Hot SauceIngredients:

2 lbs ground beef, preferably chuck or sirloin (or a mix of the two)
1 bottle of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend (either one – just know that “Cat in Heat” will be spicier)
1 tsp salt
4 slices of melting cheese, like Monterrey Jack, Cheddar or American
4 sandwich potato rolls, like Martin’s
4 leaves of lettuce, such as Boston, Romain or Iceberg
4 slices of tomato
1/4 cup mayonnaise

Instructions:

In a small bowl, mix 2 tablespoons of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend with 1/4 cup mayonnaise to create a quick remoulade. This will be the spread for the burgers. Set in fridge to let the flavors meld.

In a larger bowl, mix ground beef with 4 – 8 tablespoons of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend (depending on desired spice level) and salt until well-incorporated.

Divide meat into eight (8) quarter-pound balls and flatten balls into equal-sized burger patties.

Set four patties aside and flatten those out a little more, so that they are slightly larger and thinner than the remaining four. These will serve as the bottom layer of your stuffed burger patties.

Take a slice of cheese and fold it in half twice, so that you have a slice that’s one quarter of its original size but four times as high. Place the folded-up slice in the center of each bottom patty.

Top the folded cheese slice with 1 tablespoon of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend.

Then, take the top patties and, using your fingers, crimp the edges so that they form a seal with a corresponding bottom patties. In doing this, please make sure the cheese and Fat Cat mixture has been secured inside, between the two layers. If any areas break open, just smooth those areas over with beef to seal up.

Once sealed, work the outside of the patties inward so that the stuffed patty is uniformed in thickness, about 3/4-inch to 1-inch in thickness, essentially.

In the end, you will have four double-thick stuffed burger patties.

Place those patties in the fridge for at least 1 hour, or overnight (if doing ahead). This firms up the meat and helps ensure the burgers won’t fall apart on the grill.

After an hour, heat your grill to medium heat.

Grill the burgers slowly over medium heat, about 8-10 minutes per side, until done. It’s important to cook the burgers slowly in this case, as the insides will leak out if your heat is too high. You will know the burgers are done when they have shrunken some in size and the natural juices of the burger (not the cheese and sauce inside) have started to bubble up on the surface of the patties.

Once cooked, set burgers on a plate to rest for 5 minutes. This will set the cheese some and ensure it doesn’t ooze out with your first bite.

Split the potato rolls. Spread 1/2 tablespoon Fat Cat-mayonnaise mixture over bottom of roll, top with a leaf of lettuce and slice of tomato. Top with burger, top of bun and enjoy. Be sure to have plenty of napkins around as this is a messy dish.

 

 

 

 

Recipe: 15-Minute Purry-Purry Chicken Cutlets

15-Minute Purry-Purry Chicken CutletsSometimes you just need a quick weeknight meal, and this simple recipe is exactly that — our go-to main course when we’re short on time but still looking for a home-cooked dinner. Making it couldn’t be simpler. Set the oven, mix a few ingredients together and viola — instant dinner. In most cases, we’ll use our award-winning Purry-Purry Sauce as the flavor-base base, but you can produce equally delicious results with our Caribbean Curry and Cat in Heat sauces as well — just substitute them for Purry-Purry Sauce in the recipe below. Also, feel free to switch out the chicken for pork, fish, scallops or shrimp — either way, it’s still delicious.

Here’s what we did:

Ingredients:

4 chicken cutlets, about 6 oz. each
2-3 tablespoons Fat Cat Purry-Purry Sauce (depending on desired heat level)
1/4 cup mayonnaise
2 tablespoons panko breadcrumbs (or coconut flake)
salt and pepper to taste

Instructions:

Set oven to 425F.

On a foil-lined baking sheet, spread out chicken cutlets and season lightly with salt and pepper.

In a small mixing bowl, stir together the mayonnaise and Fat Cat Purry-Purry Sauce until well blended. Taste mixture — if more spice is desired, add another tablespoon of Purry-Purry Sauce. (If sauce is too spicy, add another tablespoon of mayonnaise.)

Using the back of a spoon, spread a thin layer of the mayo-Purry-Purry Sauce mixture over the top of the chicken, making sure to coat the surface of the chicken evenly and completely. The mayo-mixture will baste the chicken as it cooks, keeping it moist, and also serve as a means to infuse the flavors of the sauce onto the meat.

Once done, lightly sprinkle a layer of breadcrumbs over the top of the cutlets, creating a thin, even coating. (The breadcrumbs will provide texture to the dish.)

Place the baking sheet in the oven and bake for 15 minutes, or until cutlets are cooked through and golden brown..

Let cool for 5 minutes before serving, and serve alongside your favorite vegetable with more Purry-Purry Sauce on the side, for dipping.

Enjoy!

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:

Ingredients:

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

Instructions:

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.

Enjoy!

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:

Ingredients:

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

Instructions:

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).

Enjoy.

Recipe: Purry-Purry Chicken Dip

Purry-Purry-Chicken-Dip

While we already had a few delicious cheesy recipes in our collection that use our award-winning Purry-Purry Sauce as its base, like the popular Big Dog Tina’s Fabulous Fat Cat Beer and Cheese Dip and the yummy Spicy Cheddar Cheese Spread, we were still looking for a seriously good dip for game day. Then, while holding a great giveaway with our friends at HotSauceDaily.com, we came across a terrific suggestion from Kelly Ann T. (one of the giveaway’s winners, coincidentally), who suggested we incorporate use  Purry-Purry Sauce as a base for standard Buffalo Chicken Dip. With that as inspiration, we came up with this deliciously addictive concoction, which makes the most of the sauce’s aromatic collection of onion, garlic, chilies and ginger. Needless to say, it went pretty fast on game day.

Here’s what we did:

Ingredients:

1 8 oz. package of cream cheese, softened
1 bottle of Fat Cat Purry-Purry Sauce
1 10-12 oz. can of chicken, drained
1/2 cup shredded cheddar or Monterrey Jack (or a blend of the two)

Instructions:

Pre-heat your oven to 350F.

In a bowl, add the cream cheese, Purry-Purry Sauce and chicken and stir together well with a fork, making sure all the ingredients are well-blended.

Transfer that mixture to a small casserole dish that’s sprayed lightly with cooking spray and even out the mixture so it’s the same thickness throughout.

Top with the shredded cheese, spreading that out evenly as well.

Bake in the oven for 25-30 minutes, or until the cheese has melted and started to brown.

Remove from oven and let cool for 5 minutes. Serves with tortilla chips or pita chips.

Enjoy!

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:

Ingredients:

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

Instructions:

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.

Enjoy!

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: Big Dog Tina’s Fat Cat Corn Dog Muffins

 


Our good friends Tina and Frank have always been talented party-food makers, so when they decided to offer up a few Fat Cat-inspired recipes for us, we couldn’t refuse. First up is Tina’s fun spin on the traditional boxed corn muffin mix, which she jazzes up with the inclusion of sweet corn, cheddar cheese, hot dogs and our Surprisingly Mild Guajillo Ghost. If that weren’t enough, she put together a fabulous Purry-Purry Sauce-spiked ketchup for dipping. Check out her recipe and notes below, which offers up a few ingredient twists as well.

Here’s what she did:

Here is a simple kid-friendly recipe (especially if you use Jiffy Corn Muffin Mix, like I did) that can be easily tweeked to meet anyone’s taste! You can even fancy it up by using a “real” corn muffin recipe instead of a boxed one, and use fancier add-ins. Below is my version, as well as some unique spins on the recipe. — Tina

Ingredients:

For the muffins:

1 box Jiffy Corn Muffin Mix
1 egg
1/3 cup milk

Add-ins:

1/2 cup shredded sharp cheddar cheese
1/2 cup sweet corn kernels
6 hot dogs, diced into 1/4-inch pieces
Several dashes of Surprisingly Mild Guajillo Ghost (good smoky flavor without too much heat)

Dipping sauce:

1/4 cup ketchup
1 tablespoon Purry-Purry Sauce (add more sauce to taste if desired)

Directions:

Mix muffin ingredients and desired add-ins together and bake muffins per box instructions.

Mix the dipping sauce ingredients, set in a dipping bowl and serve.

NOTE: We made bite sized mini-muffins, rather than regular sized muffins — great for parties!

Other add-in ideas include the following:

“Grown-up version”

  • Kielbasa, instead of hot dogs
  • Green pepper
  • Sauteed onions
  • Pepper Jack cheese
  • Several dashes of your favorite flavor of Fat Cat sauce

“Mexican cornbread version”

“Breakfast version”

  • Breakfast meat of choice
  • Shredded cheddar cheese
  • Green onion, mushroom and/or sauteed onion (if desired)
  • Several dashes of Papaya Pequin Passion

… the options are endless!!!!