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1o8 Garlic Basil Recipes

Hey Bigfat's fans...If you have a great recipe using this sauce and feel like sharing, email us at bigfat@bigfatshotsauce.com. We'll try it out and if we like the recipe it could get posted on our site along with props to the creator. Granted we can't post every recipe so it's gotta be really good. Now go have some fun with our sauce. Experiment. Invent. Create. Enjoy.

Use these quick links to get to the recipe you want.

1o8 Shrimp Ceviche Bigfat's Bloody Mary
Molten Michelada Kickin' Taco Dip
Baked Fire Skins Fire 'n Rice
Spiced Shrimp Cocktail Bacon Wrapped Shrimp
Red Hot Potatoes 1o8 Chicken Marinade (with smoked chicken)

 

More recipes coming soon.

1o8 Shrimp Ceviche

  • 3.5 oz of chilled cooked shrimp
  • 3 Tablespoons of lemon or lime juice
  • 1/4 Cup diced tomatoes (use more if you prefer)
  • 1 Tablespoon chopped onion
  • 1 clove of garlic crushed and minced
  • 2-3 Teaspoons of fresh chopped cilantro
  • 1 Teaspoon of Bigfat’s 1o8 Habanero Hot Sauce
  • Salt and pepper to taste

1. Steam the shrimp.

2. Add lemon, onion, garlic and chopped cilantro into a bowl with steamed shrimp.

3. Stir in diced tomatoes and hot sauce.

4. Chill and marinate the ingredients in the refrigerator. Traditionally ceviche is not cooked. The citric acids “cook” the shrimp. This is an alternate to cooking the shrimp. Makes one serving.

Bigfat's Bloody Mary

  • 1 Quart tomato juice
  • 1 Cup vodka
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon Bigfat’s 108 hot sauce, or to taste
  • Half of a dill pickle with a piece of salami folded into quarters and stuck into the pickle with a tooth pick
  • A dash of celery salt

1. Combine tomato juice, vodka, Worcestershire sauce, lime juice, and Bigfat’s 108 Habanero Hot Sauce in a 2-quart pitcher, stir well.

2. Serve over ice. Garnish with pickle and salami.

3. Sprinkle with dash of celery salt. Makes 6 (6-ounce) servings.

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Molten Michelada

  • 1 fresh lime
  • Small plate of coarse kosher salt
  • 1/2 Teaspoon Worcestershire sauce
  • 1/2 Teaspoon soy sauce, or to taste
  • 1/2 Teaspoon Bigfat’s 108 hot sauce, or to taste
  • 1 (12-ounce) can beer (Preferably a pilsner or lager but anything will do.)

1. Cut lime in half and rub half around rim of a 16-ounce beer mug to moisten; dip rim lightly in salt. Fill mug half-full with ice.

2. Squeeze juice from remaining lime and add to mug along with soy sauce, Worcestershire sauce, and Bigfat’s 108 hot sauce.

3. Fill mug with beer and stir just enough to combine well and enjoy. Makes 1 serving.

Note: For a "Poor man's michelada" just add a dash or two of Bigfat's 1o8 Habanero hot Sauce in your beer, mix and enjoy.

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Kickin' Taco Dip

  • 1 (30 ounce) can refried beans
  • 3 ripe avocados
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon good quality garlic salt
  • 4-6 teaspoons Bigfat’s 1o8 hot sauce
  • 1 1/4 cups sour cream
  • 1/2 cup mayonnaise, plus 2 tablespoons mayonnaise
  • 10 -12 green onions, chopped
  • 3 large tomatoes, chopped
  • 2 - 3 cups black olives, sliced
  • 2 cups cheddar cheese, shredded
  • corn chips or tortilla chips

Prep Time: 20 mins

Total Time: 20 mins

1. In a large serving bowl, spread the refried beans.

2. Cut, pit, spoon out and mash the avocados.

3. Mix together the fresh lemon juice and garlic salt.

4. Mix with the mashed avocados to combine well, and spread over/on top the beans.

5. In a bowl, combine the sour cream, mayonnaise and 2-4 teaspoons of Bigfat's 1o8 hot sauce. (use more sauce if you want it spicier)

6. Sprinkle with green onions, chopped tomatoes, olives and cheddar cheese.

7. Serve with tortilla and/or corn chips.

8. DELICIOUS!

This recipe also works well using Bigfat's 8o8 Naga Jolokia Hot Sauce.

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Baked Fire Skins

  • 4 large baking potatoes, baked
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 slices bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese (8 ounces)
  • 1/2 cup sour cream
  • 1 Tablespoon(or more if you want more spice) Bigfat’s 108 hot sauce
  • 4 green onions, sliced (optional) or crispy fried onions (optional)

Prep Time: 15 mins

Total Time: 33 mins

1. Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch in shell.

2. Place on a greased baking sheet.

3. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins inside and out.

4. Bake at 475° for about 8 minutes and turn over.

5. Bake for another 8 minutes or so and then turn right side up.

6. Sprinkle bacon and cheddar evenly inside of skins.

7. Bake 2 minutes longer or until cheese is melted.

8. In medium size bowl mix together hot sauce with sour cream.

9.Top with sour cream and onions and get to it!

This recipe also works well using Bigfat's 8o8 Naga Jolokia Hot Sauce.

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Fire 'n Rice

  • 1 cup rice
  • 2 cups cold water
  • 1 Tbsp butter
  • 1 Tbsp Bigfat's 1o8 sauce (or to taste)
  • 2 Tbsp water
  • 2 Tbsp salsa (any variety)
  • 1 Tbsp fresh cilantro or 1 tsp dried
  • 1/2 tsp ground cumin
  • 14.5 oz can petite diced tomatoes (optional)

Prep Time: 15 mins

Total Time: 33 mins

1. In a small mixing bowl, combine Bigfat's 1o8 sauce, salsa, 2 tbsp water, cilantro, and cumin. Mix well.

2. In a mediumn sauce pan, on medium-high heat, melt butter and add rice. Stir rice so the butter coats it.

3. Add mixture to rice, and stir so rice is covered.

4. Add 2 cups water, stir occasionally, and bring to boil.

5. Cover, lower heat, and let simmer until the water is absorbed. If adding diced tomatoes, simmer until most of the water is absorbed and add tomatoes, stir, cover and let rest of water absorb.

6. Enjoy! Goes good with quesadillas. Thanks to Tom and Lauren Walsh of Frankfort, IL for this recipe.

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Spiced Shrimp Cocktail

  • 2 pounds cooked shrimp, peeled and deveined
  • 1 tablespoon crushed garlic
  • 1/2 cup finely chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • 3/4 cup diced tomatoes,(salsa or tomato sauce)
  • 3/4 cup Bigfat’s 1o8 hot sauce
  • 1/4 cup ketchup
  • 1/4 cup fresh lime juice
  • 1/4 cup prepared horseradish
  • salt to taste
  • 1 ripe avocado - peeled, pitted and chopped

Prep Time: 15 mins

Total Time: 2-3 hours

1. Place the shrimp in a large bowl.

2. Stir in garlic, red onion, and cilantro. Mix in diced tomatos and Bigfat’s 1o8 hot sauce, ketchup, lime juice, and horseradish.

3. Season with salt. Cover, and refrigerate at least 2 to 3 hours, or overnight.

4. Gently stir in avocado just before serving. Serve in one large bowl or ladle into individual bowls and serve with tortilla chips. Enjoy!

5. Serves 6

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Bacon Wrapped Shrimp

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  • 2 lbs. of raw shrimp, shelled and deveined
  • 1 lb. of bacon (best if not maple bacon)
  • 2 Jalapenos thinly sliced (habaneros will work as well)
  • 3 Tablespoons Bigfat's 1o8 Habanero Hot Sauce
  • 2 Tablespoons Brummel & Brown spread
  • Sea salt
  • Black pepper

Prep Time: 15-20 mins

Cook Time: 10-15 mins

Total Time: 25-35 mins

1. Butterfly the shrimp.

2. Place 1 slice of jalapeno inside the shrimp.

3. Cut bacon slice in half and wrap around the stuffed shrimp.

4. Wrap tightly and secure with a skewer or toothpick.

5. Melt Brummel & Brown spread in microwave, about 30 seconds, then add 1o8 hot sauce to it. Add more 1o8 if you want a bigger kick. Brush over the shrimp.

6. Add salt and pepper to taste.

7. Let sit for 30 minutes before grilling.

8. Place on hot grill. Turning occassionly and watching for grease fires, cook until bacon is done.

9. Serves 4-6. Thanks to Sandy Andrade and Rich Hoblinsky for this recipe! Enjoy!

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Red Hot Potatoes

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  • 2 lbs. of Red petite potatoes
  • 5-6 cloves chopped garlic
  • 4-5 Tablespoons Brummel & Brown yogurt spread or butter (if preferred)
  • 3-5 Tablespoons Bigfat's 1o8 Habanero Hot Sauce (more or less to taste)
  • 1 tespoonOnion powder
  • 1 teaspoon Oregano
  • Sea salt
  • Black pepper

Prep Time: 10-15 mins

Cook Time: 45 mins

Total Time: 55-60 mins

1. Cut potatoes in quarters and place in a grilling safe pan.

2. Sprinkle with chopped garlic, onion powder and oregano.

3. Distribute butter over potatoes and add 1o8 hot sauce. Use as much or as little hot sauce, depending on how spicy you want it.

4. Add a few tablespoons of water and cover with aluminum foil.

5. Place on grill, stirring occasionally, cooking until done, about 45 minutes.

6. Add salt and pepper to taste if needed.

7. Serves 4-6. Thanks to Sandy Andrade and Rich Hoblinsky for this recipe! Enjoy!

You can use almost any of Bigfat’s hot sauces, so change it up each time to match the main course.

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1o8 Chicken Marinade (with smoked chicken)

  • 2 lbs. of chicken
  • ½ cup vegetable oil
  • ¼ cup orange juice
  • ¼ cup white vinegar
  • 1-3 Tablespoons BigFat’s 108 Habanero hot sauce (Start with one TBSP and go from there to taste)
  • 2 teaspoons garlic, chopped
  • Sea salt
  • Black pepper

Prep Time: 10 mins

Marinade Time: 2-4 hours or overnight

Cook Time: 1-3 hours

Total Time: Varies

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1. Combine OJ, vinegar, garlic and 1o8, mixing well.

2. Whisk in oil, adding slowly while whisking vigorously so the concoction emulsifies.

3. Combine marinade with chicken in a Ziploc bag.

4. Refrigerate the marinating chicken 2 to 4 hours if preparing legs, thighs, breasts or wings, and 4 hours to overnight for marinated half or whole chickens.

5. Turn occasionally as it soaks in the chicken marinade so all surfaces are equally flavored.

6. Discard the marinade after use.

7. Grill or smoke at 300-325 degrees, using indirect heat.

8. To add smoke flavor, mesquite wood is a good choice with this recipe.

9. Figure on individual pieces taking from 1 to 2 hours to cook. Whole or half chickens will require from 2 to 3 hours.

10. Serves 4-6. Thanks to Sandy Andrade and Rich Hoblinsky for this recipe! Enjoy!

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More recipes coming soon.

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