Recipes
Fire Kitty Caesar
Ingredients:
- 1 1/2 oz vodka
- 4 oz clamato juice
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Fire Kitty hot sauce
- celery salt
- lime wedge pepper
- celery salt
- jalapeno pepper for garnish
Preparation:
- Rim a highball glass with the juice from the lime wedge and celery salt.
- Add ice, vodka and clamato juice.
- Season to taste with Fire Kitty, Worcestershire, and pepper.
- Stir well.
- Garnish with a sliced jalapeno pepper.
Persian Pyro Panfried Halibut
Ingredients:
- 4 (8 ounce) halibut steaks
- salt and pepper to taste
- 1/2 cup all-purpose flour for dusting
- 1/4 cup melted butter
- 1/4 cup dry white wine
- lime wedge pepper
- 1/3 cup Persian Pyro hot sauce
- 1/2 peach, sliced
Preparation:
- Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
- Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until browned. Remove and keep warm.
- Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the Persian Pyro and simmer for 2 to 3 minutes or until it starts to thicken. Serve halibut with sauce spooned over it. Garnish with fresh peach slices and pickled ginger.
Siamese Sizzler Grilled Chicken or Shrimp
Ingredients:
- 1/4 cup orange juice
- 2 Tbsp Siamese Sizzler hot sauce
- 1 Tbsp olive oil
- 1/3 tsp grated ginger
- 1/2 tsp grated orange zest
- 1/3 tsp fresh black pepper
- 1/4 tsp salt
- 1/8 tsp cinnamon
Preparation:
- Combine all ingredients.
- Marinate chicken or shrimp 30-45 minutes in airtight container or zip-lock bag before grilling.
- Brush chicken or shrimp with excess marinade periodically during cooking.
- Serve over rice with your favourite vegetables.
