Recipe: Sweet and Smoky Apples

Fat Cat Sauces - Sweet and Smoky Apples - Spicy DessertJill, a member of the Fat Cat family, created this exotic and easy dessert recipe, which uses the Mexican-inspired flavors of our Surprisingly Mild Guajillo Ghost to enhance the tart sweetness of apples and also for a satisfying hint of smoky flavor. She says you can enjoy the finished dish on its own, as a unique topping for ice cream or (her preference) over waffles with a dollop of whipped cream and a sprinkle of powdered sugar. Thanks, Jill!

Ingredients:

2 apples, diced into 1/2-inch chunks
Pinch of salt
1 tsp of olive oil
1.5 TB of Surprisingly Mild Guajillo Ghost sauce
2 TB of raw sugar or honey
2 oz dry medium bodied wine

Instructions:

Heat olive oil in a sauce pan over medium heat.

Add apples and pinch of salt, stir and let cook until the apples have softened slightly, about 5 minutes.

Add sugar or honey, stir to combine and then lower heat to medium low and cook until apples start to brown slightly, another 3-4 minutes.

Once the apples have browned some, raise heat to medium high, add wine and stir, making a point to blend any caramelized bits in the pan into the wine. After another 2-3 minutes, the liquid will start to glaze the apples. At that point, turn off

When there is only a little bit of liquid still left in the pan, turn off heat and add the Fat Cat Surprisingly Mild Guajillo Ghost. Stir well to coat the apples and serve warm.

Enjoy!

Recipe: Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost Drizzle

Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost Drizzle

We never thought our vinegar-based Surprisingly Mild Guajillo Ghost sauce would work well with fruit — not until a fan of ours named Hector suggested that we try it that way, that is. He approached our tasting table one day and said that our Surprisingly Mild Guajillo Ghost sauce reminded him of the sauces his parents gave him as a child in Mexico. “I especially love this flavor with sweet fruit like mango or pineapple,” he said. “I just dip the fruit in it and eat. It takes me back to my childhood. You should try it.”

Naturally, we did — first with mango, then with pineapple and lastly with peaches, which happened to be in season at the time. That’s how this recipe came about. On a whim, we opted to grill the peaches, to bring out their natural sweetness and add some smoky depth to the finished product (which we thought would match well with the sauce’s smoky undertones). Then we chose to dot the plate with creme fraiche, to serve as a palette cleanser. Simple to make, summery, complex, refreshing, and even a little spicy (courtesy of the sauce’s ghost peppers), it’s become a one of our favorite desserts at cookouts. Thanks, Hector!

Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost DrizzleIngredients:

2-3 large peaches, preferably those that are a little under-ripe or still somewhat firm
2-3 tablespoons of Surprisingly Mild Guajillo Ghost sauce
2 tablespoons of creme fraiche, sour cream or Greek-style yogurt
unflavored cooking spray (i.e. Original Pam, etc.)

Instructions:

Pre-heat your grill to high.

Cut the peaches into 1/2-inch wide wedges and spray both sides of the fruit lightly with cooking spray. (This ensures the fruit will not stick to the grill.)

Grill peaches on one side until fruit has charred nicely (about 1-2 minutes), then flip and grill another 1-2 minutes. Peaches should still be slightly firm when done. (Note: This can be done indoors with a grill pan or saute pan.)

Arrange peach slices on a plate and drizzle Surprisingly Mild Guajillo Ghost sauce over them. Dot the plate with creme fraiche and enjoy!

Note 1: The recipe also works well with mango, papaya or pineapple, of course.

Note 2: If you find that the fruit is not as sweet as you’d like, drizzle 1 teaspoon of honey over the fruit after grilling (in addition to drizzling the sauce on top).

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 PeppersAndMore.com 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:

Ingredients:

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

Instructions:

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

All photos courtesy of Chilebrown and PeppersAndMore.com

Recipe: Chicken Asado Tacos

ChickenAsadoTacosWhen we look for quick, easy-to-do and flavorful meals to cook up on a busy weeknight, we almost always reach for our Carne Asada Tacos recipe, which uses our Surprisingly Mild Guajillo Ghost sauce both as a quick marinade and as a condiment. What we like best is that the whole thing can be done in about 15 minutes and requires little or no prep work and effort — which is just what we’re looking for after a long day at work. This recipe is a spin off of that dish, using chicken instead of beef for the protein. What’s unique is that while the dish is similar, the resulting flavors and textures are different, making this unique in its own right. We recommend using boneless-skinless chicken thighs, as they will stay moister through the cooking process and have a stronger chicken flavor, but boneless-skinless breasts will work just as fine as well, producing a milder flavor and slightly drier and firmer texture.

Here’s what we did:

Ingredients:

1 lb. boneless chicken thighs or chicken breast
1 bottle Fat Cat Surprisingly Mild Guajillo Ghost Surprisingly Mild Guajillo Ghost sauce
1/4 cup chopped onion
2 cloves of garlic, chopped
1/2 lime, cut into segments for squeezing
1 tbsp vegetable oil
12 corn or flour tortillas
salt to taste

Instructions:

Slice chicken into 1/2-inch cubes and toss in bowl with approximately a half bottle of Fat Cat Surprisingly Mild Guajillo Ghost sauce. Stir to coat evenly and let meat marinate on counter for 10-20 minutes.

Heat heavy pan on medium-high, getting it very hot. Add oil and onion and garlic, and let onion and garlic saute until fragrant, about 20-30 seconds, taking care not to burn the garlic. At that point, add the marinated chicken (with sauce marinade) and stir to combine contents in pan.

Let the chicken cook, stirring occasionally, until it releases its juices and those juices start to combine with the marinade/sauce. As it cooks the liquid in the pan will start to thicken and reduce — once you see that happening, start stirring the mixture regularly until all but 1-2 tablespoons of liquid are left and the chicken has a thin, shiny glaze of sauce over it and is tender, about 15-20 minutes of cooking time in all.

Once done, take chicken off heat, spoon into tortillas, add a squeeze of lime and more Fat Cat Surprisingly Mild Guajillo Ghost sauce, a sprinkle of cilantro and serve.

Enjoy.

Video: BBQ Bratwurst Pizza

Our favorite South Florida tailgaters, Fonz and Gary of Cooking with Canes, present the second of their two videos shot in the Soldier Field parking lot in Chicago. (The first, in case you missed it, was Quick Caribbean Curry Lamb Chops.) This time around, they’ve put together a delicious spin on their already legendary Bratwurst Extravaganza recipe, using Fat Cat Surprisingly Mild Guajillo Ghost and a jar of pizza sauce as a base for a thick, flavor-packed semi-stuffed grilled pizza. This is definitely a recipe that will impress your tailgating friends. Full recipe is below the video. Enjoy!

BBQ Bratwurst Pizza

Ingredients:

1/2 lb. bratwurst sausage
1/2 lb. smoked beef sausage
14 oz. jar of pasta sauce, such as Prego (or whatever sauce you prefer)
1 orange bell pepper, cored and sliced into 1/2-inch strips
1 green bell pepper, cored and sliced into 1/2-inch strips
1 bottle Fat Cat Surprisingly Mild Guajillo Ghost
1-2 tablespoons of Fat Cat Mexican-Style Habanero (optional)
1 tablespoon Badia Complete Seasoning (available in the Latin aisle of most supermarkets)
1 12-inch Boboli Pizza Crust
8 oz. shredded Mozzarella or Mexican Cheese Blend
3.5 oz. bag of pre-sliced pepperoni (such as Hormel)

Instructions:

Set your grill, or build your coals, to medium heat, and grill the bratwurst and sausage slowly, 5-7 minutes per side, until cooked through and charred in spots.

(Alternately, if you don’t have a grill, you can roast the sausages in your oven at 375F for 15-20 minutes, or until cooked through and the skin has browned evenly. Remember to flip the sausages halfway through cooking process to ensure even browning.)

Once cooked, slice the sausages into 1/2-inch rings and place in a medium-sized pot, along with the sliced peppers, Badia Seasoning, Fat Cat Surprisingly Mild Guajillo Ghost, Fat Cat Mexican-Style Habanero (if desired) and pasta sauce. Set mixture over medium-low heat and simmer for 30 minutes, or until vegetables have softened and ingredients have combined well.

After 15 minutes have passed, place the Boboli Pizza Crust over low heat zone, or dying coals, or crisp in oven according to package directions — the point here is to let its underside brown and become slightly crisp, about 8-10 minutes, but not cook or crisp entirely. There’s still a little more cooking time to come, after all.

Once sauce has cooked, spread a thick layer of it over the top of the crust. Top the sauce generously with cheese and dot the cheese with pepperoni slices.

Cook with grill lid down over low heat (or in oven at 375F) until cheese has melted thoroughly, about 10 minutes more.

Remove to serving platter, let sit for 5 minute to allow the cheese and sauce to settle some, then slice and serve. Enjoy!

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.

Ingredients:

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

Instructions:

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.

Enjoy!

Recipe: Spicy Fat Cat Breakfast Tacos

For us, few dishes conjure up the spirit of the American Southwest for us better than breakfast tacos. Filled with hearty, flavorful (and familiar) ingredients that are stuffed into warm pillowy tortillas, they’re the perfect way to start a morning — plus they always seems to conjure up images of vast desert valleys and mountainous peaks, at least they do for us. While you can fill your breakfast burritos with any variety of ingredients — like chilies, meats, assorted veggies, cheeses and more — we prefer to keep ours simple and then top them with our Mexican-Style Habanero Sauce or our Surprisingly Mild Guajillo Ghost Sauce, for added kick.

Here’s what we did:

Ingredients:

5 large eggs, beaten
1 green bell pepper, chopped
1 white onion, chopped
1/2 cup cheddar cheese, shredded (optional)
Fat Cat Mexican-Style Habanero Sauce or Surprisingly Mild Guajillo Ghost Sauce (to top egg mixture)
8 flour tortillas
salt and pepper to taste
2 tablespoons vegetable oil

Instructions:

Heat a non-stick pan over medium-high heat. Add 1 tablespoon oil to pan.

Add chopped onion and pepper and sautee until lightly browned, about 4-5 minutes. Season with salt and pepper as they cook.

While onion and pepper are cooking, beat eggs until well-mixed. Once onion and pepper have browned, add them to the egg mixture and stir to blend.

Add remaining oil to pan, lower heat to medium, and once pan is ready add egg, onion and pepper mixture to it and scramble gently, forming small curds, until just cooked. When done, take off heat.

Heat another pan (dry) over medium heat and toast tortillas until they become pliable and a few black charred spots form, about 30-60 seconds per side.

Fill tortillas with 2-3 tablespoons of the egg, onion and pepper mixture. Top with cheese, if desired; the heat from the egg mixture and warm tortillas should be enough to melt it.

Pour a few tablespoons of Fat Cat Mexican-Style Habanero Sauce or Surprisingly Mild Guajillo Ghost Sauce over the top. Close up the tortilla and chow down.

Enjoy.

Serves 4.

Recipe: Picadillo Party Bites

Looking for a New Year’s Eve Party dish (or a dish for any party, really) that will wow your guests and can be made in less than 30 minutes? Then check out this simple, flavor-packed recipe. For it, we’ve taken the classic Latin dish picadillo — a savory, sweet and tart mixture of meat, raisins, nuts, olives and more — and infused it with our Fat Cat Surprisingly Mild Guajillo Ghost Sauce, which gives it a unique, sharp vinegary punch and lots of earthy spice. Serve it in Tostitos® Scoops!® chips for easy popping and you’ve got the makings of a party app classic.

Here’s what we did:

Ingredients:

1 lb. ground beef, pork or turkey
2 tablespoons vegetable oil
1/2 large onion, peeled and chopped
1/2 large green bell pepper, chopped
3 cloves garlic, peeled and chopped
1/2 bottle Fat Cat Surprisingly Mild Guajillo Ghost Sauce
1 8 oz. can tomato sauce
1/2 cup water
1/4 cup green olives, sliced thinly
2 tablespoons raisins
2 tablespoons pinenuts or slivered almonds
1 tablespoon sugar
1 bag of Tostitos® Scoops!® chips (for serving)
1 bunch of cilantro, roughtly chopped (for garnish)
salt and pepper to taste

Instructions:

Heat oil in large pot over medium heat. When hot, add onion, pepper, and garlic. Saute until softened but not colored, about 5 min.

Add meat, water and Fat Cat Surprisingly Mild Guajillo Ghost Sauce, and simmer for 10 minutes, making sure to blend all ingredients well and and break up meat.

When meat is no longer pink, add tomato sauce, olives, raisins, sugar and nuts. Stir to combine well.

Cook 10-15 minutes more, or until most of the liquid has been absorbed. Mixture should be saucy but not soupy. If mixture is too wet, continue cooking until the right consistency has been achieved.

Turn off heat and taste for salt, pepper and sugar, adjusting accordingly.

To serve, fill a Tostitos® Scoops!® chip with about 1-2 tablespoons of mixture. Top with a splash of Fat Cat Surprisingly Mild Guajillo Ghost Sauce and bit of cilantro. Makes about 36 – 40 bites.

TIP: For a spicier dish, use Fat Cat Mexican-Style Habanero Sauce as base for mixture. For more exotic flavor, use Fat Cat Purry-Purry Sauce as the base.

For a full-meal, serve the picadillo mixture as a main course over rice.

Enjoy!

Video: The Jim Otto Omelet Special

Cooking with Canes: Recipe Six — The Jim Otto Omelet Special

Our favorite South Florida tailgaters, Fonz and Gary of “Cooking with Canes,” offer us another spectacular parking lot-based recipe, this time for a hearty meat-and-veggie-packed omelet (rumored to be the source for football legend Jim Otto’s on-field energy). The omelet, coincidentally, goes great with our Fat Cat Surprisingly Mild Guajillo Ghost Sauce. Enjoy!

Recipe: Fat Cat Leftover Turkey Chili

While we certainly put forth a lot of effort preparing our Thanksgiving dinner each year for our family and friends, we also take lots of pride in turning our Thanksgiving leftovers into unique and tasty creations that make us forget the traditional flavors of that holiday. So when we were offered to hold a product tasting at Cavallari Gourmet (one of our favorite stores in the Orlando area) on the weekend before Thanksgiving, we decided to show our “leftover chops” (if you will) by dishing up one of our favorite Thanksgiving leftover recipes — leftover turkey chili!

Really, this is just a spin on our standard Fat Cat chili recipe (which uses our smoky sweet Fat Cat Surprisingly Mild Guajillo Ghost Sauce as its base) — but we wanted to share all the same. It’s quick, easy and satisfying — and the crowds at Cavallari Gourmet ate it up in record time. We hope you will too!

Here’s what we did:

Ingredients:

1 lb. leftover turkey, chopped
1/4 cup vegetable oil
1 large onion, peeled and chopped
1 large green bell pepper, chopped
3 cloves garlic, peeled and chopped
1/2 bottle Fat Cat Surprisingly Mild Guajillo Ghost Sauce
1-2 tablespoons dried oregano (season to taste)
1-2 teaspoons brown sugar (season to taste)
1-2 tablespoons chili powder (season to taste)
1-2 tablespoons fine ground cornmeal or masa
1 14 oz. can diced tomatoes with juice
1 14 oz. can of red kidney beans, drained
1 cup chicken broth
1/2 cup grated cheddar cheese
salt and pepper to taste

Instructions:

Heat oil in large pot over medium heat. When hot, add onion, salt and pepper and sautee until softened, about 5 min.

Add chopped garlic and pepper and sautee until fragrant and softened, another 1 min.

Add oregano, Fat Cat Surprisingly Mild Guajillo Ghost Sauce, tomatoes, broth, brown sugar, corn meal/masa and chili powder.

Stir to combine well and bring the mixture to simmer. Cook 10 – 20 min. or until desired thickness of chili has been achieved.

Add leftover turkey and beans and simmer for 10 more minutes.

Taste and adjust salt, brown sugar (if too vinegary), oregano and chili powder flavor to taste, adding more as needed.

To serve, put a few ladles of the chili in a bowl and top with grated cheddar.

TIP: For a spicier chili, saute diced fresh jalapenos with the onion and pepper, or splash some Fat Cat Mexican-Style Habanero Sauce on the chili once it’s in the bowl.

Enjoy!