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Mild Sauces & Seasonals

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.

Chipotle Curry Meatloaf Bigfat's Boom Bloody
Vega Mojo Lentil Salad Mojo Wrap
Cran'kin Pumpkin Curry Double Dark Vinaigrette Salad

 

More recipes coming soon.

Chipotle Curry Meatloaf

Ingredients

  • 18 ounces ground pork
  • 18 ounces ground turkey
  • 6 ounces garlic breadcrumbs/ garlic-flavored croutons/ or multi-grain crackers (hand crush well or use food processor)
  • 1 medium carrot, peeled and finely chopped
  • 1/2 medium onion, finely chopped
  • 5 whole cloves garlic minced
  • 1 egg (raw)
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon Bigfat’s Boom Shanka hot sauce
  • 1 teaspoon chili powder

The Glaze

  • 1/2 cup BBQ sauce (pick whatever one you like best)
  • 1/4 cup Bigfat’s Boom Shanka hot sauce (or to taste)

Directions

1. Heat oven to 325 degrees F.

2. In a large bowl, combine ground croutons/bread crumbs/or crackers, black pepper, and chili powder. Stir until the mixture is combined. Add the onion, carrot, and garlic into the bowl. Mix until well combined.

3. Add the ground pork, and ground turkey, and Bigfat’s Boom Shanka to the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

4. Use spray oil to lightly coat a 10 in meatloaf pan. Pack the mixture into pan to mold the shape of the meatloaf.

5. Line a baking sheet with parchment paper then turn the meatloaf out of the pan onto the center of the baking sheet.

6. Combine the BBQ sauce and Boom Shanka in a bowl to make the glaze. Brush half of the glaze onto the meatloaf after it has been cooking for about 10 minutes. Reserve the remaining glaze for serving.

4. Put it back in the over for another 35 minutes until done. Remove, slice and enjoy. Serves 6.

Bigfat's Boom Bloody

  • 1 Quart tomato juice
  • 1 Cup vodka
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon Bigfat’s Boom Shanka 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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Vega Mojo Lentil Salad

Ingredients

  • 17.6 oz. Trader Joes steamed ready to eat lentils or similar
  • 5 oz. artichoke hearts drained, chopped
  • 1/4 C. chopped Kalamata olives
  • 1/4 C. chopped sundried tomatoes dry or in oil
  • 1/2 lime freshly squeezed
  • 1 TBSP Bigfat’s Vega Mojo
  • 1/4 C.chopped fresh basil

Directions

1. Combine all ingredients in medium bowl and stir well. Adjust ingredients according to taste.

2. Chill or serve immediately. Makes a great side dish or healthy entree. It can also be served over mixed greens, rice/quinoa or on a sandwich.

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

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Mojo Wrap

  • 1 large flour tortilla
  • 1/2 ripe avocado (sliced)
  • 2-4 pieces sliced turkey breast
  • 4 thin slices of brie cheese
  • 1-2 teaspoons Bigfat’s Vega Mojo hot sauce
  • 1 green onion, chopped
  • 1/4 C. mixed greens

Prep Time: 5-10 mins

Total Time: 10-12 mins

1. On a large tortilla lay the turkey breast out and then layer with brie, avocado and green onions.

2. Drizzle Bigfat's Vega Mojo across layered ingredients.

3. Top with mixed greens.

4. Fold wrap together and enjoy.

5. Serve with tortilla chips, potato chips and/or corn chips.

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Cran'kin Pumpkin Curry

  • 2 cup canned pumpkin
  • 1/2 cup Bigfat's Cran'kin
  • 6.5 fl. oz organic coconut milk (1/2 can)
  • 2 tablespoons red curry paste
  • 1-2 bay leaves
  • 1 red bell pepper, sliced into strips
  • 10 oz. green beans cut into approx 1 1/2 in pieces
  • 1 tablespoon fresh squeezed lime juice
  • cilantro, for garnish (optional)
  • lime zest and lime wedge (optional)
  • salt

Prep Time: 10-15 mins

Total Time: 25-30 mins

1. In a large pot, whisk coconut milk with the red curry paste, and heat over medium flame.

2. When the coconut curry mixture is gently bubbling, add the pumpkin, and Cran'kin and stir to combine. Season with salt.

3. Add 2 cups water and bring to a boil, then lower the heat and allow the stew to gently simmer.

4. Add the bay leaves, lime juice, sliced bell pepper and green beans. Allow to simmer about 15 min until the sauce is thick and creamy.

5. Check for seasoning and add more lime juice or salt to taste as needed.

6. Serve with rice, pasta or kelp noodles and garnish with fresh cilanto, lime zest or a lime wedge. Serves 4-6

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Double Dark Vinaigrette Salad

  • 2 Tablespoons Bigfat's Double Dark
  • 1 Tablespoon Olive Oil
  • 5 oz arugula
  • 2 oz. blue cheese
  • 2 Tablespoons chopped pecans
  • 2 Tablespoons dried cherries
  • sliced tomatoes, cucumbers and onion
  • salt and pepper to taste

Prep Time: 5 mins

Total Time: 10 mins

1. Chop pecans and cherries. Slice tomatoes, cucumbers, onions and blue cheese, set aside.

2. Wisk Bigfat's Double Dark and olive oil in small bowl. Place arugula in medium bowl and pour dressing over greens and toss well so all leaves are covered.

3. Divide arugula between two salad plates, lightly salt and pepper to taste. Top with salad fixings and serve immediately. Serves 2.

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More recipes coming soon.

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