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4o8 Jerk Style 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.

4o8 Chicken Wings Da Challie Mon Burger
4o8 Baked Wings Bigfat’s Jerk Style Pumpkin Pie
Coconut Jerk Shrimp Tacos Island Sweet Potatoes
Bigfat Stuffed Mushrooms Jerked White Wine Mushrooms
Spiced Peanut Butter and Banana Sandwich Rasta Pasta
4o8 Roasted Butternut Squash  

 

More recipes coming soon.

4o8 Jerk Chicken Wings

  • 10 chicken wings (already cut and sectioned)
  • Vegetable or corn oil for deep frying
  • 1/4 cup butter or margerine. We like Brummel & Brown Vegetable Oil and Yogurt Spread
  • 1-2 Tablespoon Bigfat’s 4o8 jerk style hot sauce
  • 1/4 teaspoon salt

Breading

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • (These wings are also great without the breading if you prefer)

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.

2. Combine the butter and Bigfat’s 4o8 hot sauce, in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. You can also do this in the microwave in a microwave safe dish melting 5-10 seconds at a time.

3. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

4. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. (If you prefer put wings in a zip lock bag then add the sauce mixture and close it. Then rub the sauce onto the chicken until it is well coated. Be careful, it will be a bit hot. Open and pour onto a plate.) Serve.

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

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Da Challie Mon Burger

  • 1/2 lb lean ground beef (80/20 or better)
  • 1/4 cup peanut butter
  • 1-2 teaspoons Bigfat’s 4o8 Jerk Style Hot Sauce
  • 4 slices of bacon
  • 2 Rolls or burger buns- sliced (pick your favorite)

Note: If you prefer to grill the burger in this recipe that’s totally fine.

Prep Time: 5 mins

Total Time: 20 mins

1. Place bacon in a pan on medium heat and cook for 3-4 minutes per side or until crispy. Remove from pan and drain on a paper towel.

2. Weigh out 1/2 lb ground beef, split it in half and form two burger patties. Make sure they're not too thick.

3. Place the burgers in the same pan as the bacon over medium/high heat for approximately 3-4 minutes per side for medium. Cook longer if you prefer it more well done.

4. While the burgers are cooking measure out 1/4 cup of peanut butter and put it in a small bowl.

5. Add 1 teaspoon of Bigfat’s 4o8 Jerk Style Hot Sauce to the peanut butter and mix together thoroughly. Taste. Add 1 more teaspon if you prefer.

6. When the burgers are done place them on the bottom portion of the bun. Spread the peanut butter liberally over the burgers while it’s still warm.

7. Place the two slices of bacon on top of the peanut butter then place the remaining bun on top of that. Dig in. Serves 1-2.

This recipe goes well with chips or fruit as a side. Don't forget the milk.

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Burnin' Baked Wings

Here is a healthier alternative to frying chicken wings.

  • 10 chicken wings (already cut and sectioned)
  • 1 Tablespoon salt
  • 1-2 Tablespoons Bigfat’s 4o8 Jerk Style Hot Sauce (more or less depending on how spicy)
  • 3 Tablespoons margarine (I prefer Brummel & Brown Vegetable Oil and Yogurt Spread. You can't tell the difference and it's much less fat.)

Prep Time: 15 mins

Total Time: 45 mins

1. Fill a large pot half way with water and then add the wings and salt.

2. Bring water, salt and wings to a boil and then boil for 15 minutes.

3. Transfer wings to an oven safe container coated with cooking spray. Bake wings on "Broil" (high) for 15 minutes on each side.(For crispier wings, cook longer on each side, maybe 20 minutes per side).

4. While waiting for wings, combine the 4o8 Hot Sauce and Margarine in a microwave safe container and cook in microwave for 10 to 20 seconds at a time or until melted.

5. When wings are done, toss with the sauce and enjoy!

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

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Bigfat’s Jerk Style Pumpkin Pie

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 3/4 cup granulated sugar
  • 1 Tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1/4 Cup Bigfat’s 4o8 Jerk Style (add more or less to taste)
  • 1 can (15 oz.) 100% Pure Pumpkin
  • 1 can (12 fl. oz.) Evaporated Fat Free Milk

Prep Time: 10 mins

Cooking Time: 40 mins

1. Combine sugar, cornstarch, nutmeg, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin, 408 Jerk style hot sauce, and add sugar mixture. Gradually stir in evaporated milk.

2. Pour into pie shell.

3. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 30 to 40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Enjoy!

Makes 8 servings. Great for a spicy Thanksgiving.

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Coconut Jerk Shrimp Tacos

  • 8oz. shrimp pealed and uncooked
  • 3 Tablespoons coconut milk
  • 4 bamboo skewers soaked in water (if grilling)
  • 1 teaspoon vegetable oil/or spray oil
  • 3 Tablespoon Bigfat’s 4o8 Jerk Style
  • four 6” tortilla (corn, low carb, or flour)
  • 1 avacado, sliced
  • sour cream, if desired
  • pico de gallo (store bought) or combine 1 cup cubed fresh tomato
  • 2 Tablespoon finely chopped red onion
  • 1 Tablespoon fresh cilantro
  • 3 Tablespoon fresh lime juice
  • 1/2 finely chopped jalapeno
  • 1’x 1’ piece of feta crumbled
  • Salt and pepper to taste

Prep Time: 15 mins

Cook Time: 4 mins

1. Combine coconut milk and Bigfat’s 408 Jerk sauce in shallow bowl. Once combined , reserve 1 tablespoon of mixtue to pour over shrimp after it is cooked. Add shrimp to remaining sauce and marinate in fridge for 20 min.

2. Fire up grill on medium heat or stove med low heat.

3. If grilling shrimp, place shrimp on bamboo skewers. Stovetop method, heat vegetable oil in pan over med low heat. Cook shrimp approx. 1 1/2 min each side, until pink.

4. Remove from heat and drizzle reserved marinade to shrimp.

5. Fill tortilla with pico de gallo, avacado slice, sour cream, (if desired) and shrimp . Enjoy!

Makes 2 Servings.

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Island Sweet Potatoes

  • 4 Medium sweet potatoes
  • 4 Tablespoons Bigfat’s 4o8 Jerk style hot sauce
  • 4 teaspoons brown sugar
  • 2 teaspoons butter

Prep Time: 15 mins

Cook Time: 30 mins

1. Microwave sweet potatoes on potato setting or 4 minutes per potato until soft OR bake at 350 about 30-45 min until soft.

2. Cool, then peel off skin, cut about 1/2 in slices and lay in 9X9 baking dish. Sprinkle with 4 teaspoons brown sugar.

3. Preheat oven to 350.

4. Melt 2 tablespoons butter and add 408 Jerk sauce to butter, stir well, then pour over sweet potatoes and brown sugar.

5. Warm for 30 minutes and serve. Enjoy!

Makes 4-6 servings.

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Bigfat Stuffed Mushrooms

  • 16 oz. white mushrooms – washed, remove stems
  • Approx. 6 oz. whipped cream cheese (reduced fat can be used)
  • Approx. 6 oz fresh shredded parmesan cheese
  • 4 cups fresh baby spinach – wilted and chopped
  • 4 tablespoons Bigfat’s 4o8 Jerk style hot sauce (more or less to taste)

Prep Time: 20 mins

Cook Time: 20 mins

1. Preheat oven to 350.

2. Place mushroom caps, opening up, on greased baking sheet. Bake about 12 minutes to remove water.

3. While mushrooms are baking, combine cream cheese, parmesan, spinach, 408 Jerk sauce in med mixing bowl until well combined. Taste and add more of any ingredient you like to suit your taste.

4. Remove mushrooms from oven and dump out water.

5. Set oven on Broil.

6. Using teaspoon, fill each mushroom cap with filling mixture and return back to oven and broil for about 5 minutes until mushroom caps are golden brown. Serve as side dish or appetizer…..Enjoy!

Makes 6-8 servings.

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Jerked White Wine Mushrooms

  • 16 oz. white mushrooms – washed and sliced about 1/4 in thick, with stems
  • 2 Tablespoons butter
  • 1/4 cup white cooking wine
  • 1/4 cup Bigfat’s 4o8 Jerk Style hot sauce (more or less to taste)

Prep Time: 15 mins

Cook Time: 15 mins

1. Medium heat, melt butter in large sauté pan. Add mushrooms and lightly brown and soften them.

2. Once mushrooms are al dente, add white wine and 408 Jerk sauce to mushrooms and stir well until thoroughly combined. Serve as a side dish by itself or over rice, potatoes, quinoa, or a baguette. Enjoy!

Makes 6-8 servings.

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Spiced Peanut Butter and Banana Sandwich

Elvis isn't the only one that likes a peanut butter and banana sandwich. Here's our spiced up take on an old classic.

  • 1/4 cup peanut butter (creamy, crunchy, whatever you like.)
  • 1 teaspoon Bigfat’s 4o8 Jerk Style hot sauce
  • 2 slices of bread
  • 1 ripe banana
  • 1 teaspoon Brummel and Brown yogurt spread or preferred butter/margarine
  • 1/4 teaspoon cinnamon

This recipe can also be made using plantains but the cooking time will vary.

Prep Time: 5-10 mins

Cook Time: 10 mins

1. In a small bowl add 1 teaspoon of Bigfat’s 4o8 Jerk Style Hot Sauce into 1/4 cup of peanut butter and mix thoroughly. Spread evenly over one slice of bread.

2. Peal and slice 1/4 to 1/2 banana (enough to cover the face of the sandwich).

3. Right now there are two options, 1) you can place the sliced banana onto the peanut butter, cover the sandwich and eat it cold, OR 2) melt a teaspoon of yogurt spread or margarine in a frying pan and add the banana slices one at a time so they are spread out then dust with cinnamon.

4. Sauté for 2-3 minutes over medium heat and turn them over. Dust again with cinnamon and cook for 1-2 minutes more.

5. Remove the bananas from the pan and place onto the peanut butter side of the sandwich. Close and put the whole sandwich into the hot pan until brown (1—2 minutes) then flip for 1-2 minutes more. Be careful of melting peanut butter. It’s hot!

6. Put it on a plate and lunch is served. Don't forget the milk.

Makes 1-2 servings.

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Rasta Pasta

Here's how you bring some island flavor to an Italian favorite.

  • 1/4 C. Butter (as always we recommend Brummel and Brown Yogurt spead for less fat)
  • 1 C. heavy cream
  • 4 garlic cloves, crushed
  • 1 1/2 C. freshly grated parmesan cheese
  • 1/4 C. Bigfat’s 4o8 Jerk Style hot sauce, or to taste
  • 4 Tbs. water
  • 1/4 C. chopped fresh parsley
  • Cooked pasta of your choice (1 lb. dry)

Optional Recommended Additions to sauce:

    • 16 oz. fresh baby bella mushrooms, sliced
    • 8 spears roasted asparagus, sliced or
    • Chicken breast, cubed in bite sized pieces, and browned in a pan until cooked through, set aside.

Be careful not to cook the sauce too long or it will thicken.

Prep Time: 10-15 mins

The Pasta

1. Boil water in a large pot (optional - add salt)

2. When water is at a rolling boil add choice of pasta. Be careful not to splash. Stir occasionally for 7-11 minutes or until pasta is al dente.

3. When pasta is done drain into a collander and set aside.

The Sauce

Prep Time: 10 mins

1. Melt butter in medium saucepan over medium low heat. (If using, add asparagus and/or mushrooms. Saute until veggies are softened.)

2. Add cream, Bigfat’s 4o8 Jerk sauce, and water then simmer for 5 minutes, then add garlic and cheese and wisk quickly, heating through.

3. If using pre-cubed cooked chicken breast, add it at this time and cook chicken until it is warmed nicely. Stir frequently.

4. Stir in parsley and serve immediately over your favorite pasta.

5. Optional but highly recommended: Garnish with more fresh parsley , freshly crushed black pepper and grated parmesan cheese.

Makes 4 servings.

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4o8 Roasted Butternut Squash

A wonderful warming dish for those autumnal days.

  • 1 Butternut squash-peeled, seeded and cut into 1-in cubes (or ready cut cubes are even faster!)
  • 2 TBSP Olive oil
  • 2 TBSP Bigfat’s 4o8 Jerk style hot sauce (or to taste)
  • 2 fresh garlic cloves, minced
  • Salt and pepper to taste

Directions

Prep Time: 5-10 mins

Cook Time: 25-35 mins

1. Preheat oven to 400 degrees F. In a small bowl mix oil and 4o8 jerk style hot sauce and stir well until combine. Taste & adjust according to taste.

2. In a large bowl, toss cubed butternut squash with olive oil/hot sauce mixture and add in garlic until well coated. Season with salt and black pepper. Arrange coated squash on a baking sheet.

3. Roast in the preheated oven until squash is tender and lightly browned, 25 – 30 minutes.

4. Optional: More 4o8 jerk style hot sauce can be added to taste for a stronger jerk flavor.

Makes 4 servings.

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