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Recipes

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Recipes

Ready to take your culinary creations to the next level? Our recipe hub is your go-to destination for mouthwatering inspiration and fiery flavor combinations. From sizzling appetizers to flaming main courses and everything in between, our curated collection of recipes will ignite your imagination and transform your meals into culinary masterpieces. Whether you’re a seasoned chef or a kitchen novice, our step-by-step guides and flavor-packed ideas are guaranteed to impress. So grab your apron, roll up your sleeves, and let the culinary adventure begin!

bloody pickle (Copy)

Pickle Man Bloody Mary

  • Makes 3 cocktails

  • Celery salt

  • 1 lemon juiced

  • 1 lime juiced

  • 6 ounces vodka

  • 12 ounces tomato juice

  • 1 bottle Black Cat Serrano

  • Dill Pickle Hot Sauce 5oz

  • 2 table spoons prepared horseradish

  • 6 dashes Tabasco sauce

  • 6 dashes Worcestershire sauce

  • 2 pinch ground black pepper

  • 2 pinch smoked paprika

  • Garnish: Pickle

  • Garnish: 2 green olives

  • Garnish: celery stalk (optional)

  1. Pour some celery salt onto a small plate.
  2. Rub the juicy side of the lemon or lime wedge along the lip of a pint glasses (After juicing).
  3. Roll the outer edge of three glasses in celery salt until fully coated, then fill the glass with ice and set aside.
  4. Add the vodka, tomato juice, horseradish, Tabasco, juice of lemon and lime, Bottle of Serrano Dill Pickle Hot Sauce, Worcestershire sauce, black pepper, smoked paprika, plus a pinch of celery salt along with ice in large bar shaker and shake gently.
  5. Strain into the prepared glass.
    Garnish with a pickle and 2 speared green olives, and a celery stalk (optional).
popcorn general chicken (Copy)

Charcoal's Garden Popcorn Chicken

  • 1 28 oz bag of plain boneless breaded popcorn chicken nuggets of choice
  • 1 bottle Charcoal’s Garden Garlic Herb Sauce
  • 1oz dark soy
  • 2oz rice wine vinegar
  • 1 table spoon chili flakes
  • 3 table spoons of chopped peanuts
  • Topped with green onion
  1. Cook Favorite Popcorn Chicken in a oven at package recommend instructions.
  2. Mix all ingredients together in a mixing bowl mix with whisk set aside
  3. After chicken is cooked get your wok or sautee pan really hot.
  4. Place cook chicken in pan or wok while tossing chicken drizzle in the sauce until chicken is covered and saucey. Serve over rice or noodle or toss in veggies for a stirfry. Topped with green onion and sesame seeds (optional)
  5. Serve after tossing to a sticky sauce for popcorn chicken game or event snacks.
Bruschetta (Copy)

Spicy Smokey Cherry Bruschetta top with hot balsamic drizzle

  • 4 Roma tomatoes, diced

  • 1/4 cup fresh basil, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 1 French baguette, sliced

  • 1/4 cup grated Parmesan cheese

  • Quarter cup of black cat sauce company charcoal the cat cherry smoke heavy habanero.

  1. In a bowl, combine tomatoes, basil, garlic, balsamic vinegar, smokey cherry hot sauce, olive oil, salt, and pepper. Mix well and set aside.
  2. Preheat broiler on high. Place baguette slices on a baking sheet and toast for 2 minutes.
  3. Top each baguette slice with tomato mixture and sprinkle with Parmesan cheese. Broil for an additional 2-3 minutes or until cheese is melted and bubbly.
  4. Combine 1oz of balsamic vinegar and 1 tablespoon of black cat smokey cherry hot sauce. Then drizzle over the top. Serve warm
pickle dip 2 (Copy)

Fried Dill Pickle Dip

  • One cup mayonnaise

  • Half cup sour cream

  • Quarter cup softened cream cheese

  • Half cup favorite chop pickles small dice

  • Half a cup brown butter

  • Japanese bread crumbs

  • 8oz of butter

  • Two tablespoons of fresh chopped dill

  • Two tablespoons of fresh chopped chive

  • Half a tablespoon of onion powder

  • Half a tablespoon of garlic powder

  • Pinch of kosher salt.

  • Quarter cup black cat sauce company serrano dill pickle hot sauce

  1. Chop your pickles set aside
  2. Brown the butter in small Sautée pan about 5 to 7 mins med heat.
    2a. After butter browned add bread crumbs and mix together and toast until golden brown. Set aside to cool.
  3. Combine all other ingredients in a med mixing bowl and whisk together until incorporated.
  4. After incorporated fold in chop pickles and bread crumbs and lightly mix with a spatula.
  5. Top serving bowl with more bread crumbs and pickles and fresh dill.
  6. Serve right away or chilled
minnesota meatballs (Copy)

Minnesota Gold Meatballs

  • 2lbs ground beef

  • 1lb ground pork

  • 1/2 cup milk

  • 1 small valdia onion pureed

  • 3 cups of stale bread, old bread, or Japanese bread crumbs.

  1. Mix all above ingredients very well but dont over mix. Mix until incorporated
  2. Form 2oz meatballs
  3. Place on sheet tray with sil pad or parchment paper
  4. Place in oven 400 degrees about 7mins until firm and browned.
  5. Place 1 cup water or stock of choice and 12oz bottle of black cat Minnesota gold bbq in crock pot mix with whisk.
  6. Place par cooked meatballs in crock pot cover and cook on low for 25 mins
  7. Place in serving dish top with sauce from crock pot and chives
  8. Serve while hot
dill pickle chicken wing (Copy)

Spicy Black Cat Serrano Dill Pickle Hot Sauce Brined Crispy Chicken Wings

Wing Ingredients

  • 2 pounds chicken wings
  • 1 bottle black cat dill pickle hot sauce
  • 1/2 cup water
  • 1 table spoon salt

 

Breading Ingredients

  • 4 cup of flour to 1/2 cup corn starch to 1 table spoon of baking powder.

  1. Wing Steps:

    STEP 1. Brining Your Chicken Wings

    1. Mix 1 bottle of Black Cat Serrano Dill Pickle Hot Sauce and 1/2 cup water and 1 table spoon kosher salt in large bag. Pour hot sauce, salt and water over flats only chicken flats only! No drum pieces.
    2. In a zip lock baggy marinade overnight, up to 2 days (more time the better)
    3. Follow breading instructions

     

    Breading Recipe Steps:

    1. Mix 4 cups of flour to 1/2 cup corn starch to 1 table spoon of baking powder.
    2. Add your spices or rubs blend of choice (onion powder, garlic powder, etc.) 2 table spoons or as desired and a nice big pinch of kosher salt.
    3. If rubs have a lot of salt just adjust
    4. Take some of your flour mixture add water or liquid of choice until batter is at a good coating thickness.
    5. Coat wings in wet batter then back to your dry mixture. Let rest before frying a couple of minutes before frying
    6. Save flour for more wings
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