Posted by Colleen Carey on August 10th, 2021


Ken’s Boom Boom Sauce is a taste comprised from a fiery varietal of chili peppers, with savory notes from garlic and a hint of smoky paprika spice. Body is of medium viscosity with bright orange color, having red pepper and shallot pieces throughout. Here are some creative 

Boom Boom Shrimp & Calamari

Ingredients

Directions

  • Place shrimp, calamari and banana peppers in buttermilk and let soak overnight. Make breading and let set until needed.
  • Drain buttermilk from seafood and leave in bowl. Add 3 cups of breading, tossing mixture until all pieces are coated. Dump in basket over trash can and shake off any excess flour.
  • Drop mixture in 365 °F fryer for 1 minute. Remove mixture and sprinkle with salt and then toss in Boom Boom Sauce (KE1936).
  • Toss greens in Lime Vinaigrette Dressing & Marinade (KE2018) and place fried calamari, shrimp and peppers piled on top.
  • Sprinkle with toasted sesame seeds and chives.

Boom Boom Wings

Ingredients

Directions

  • Fry wings until minimum internal temperature of 165°F is obtained.
  • Place wings in a medium sized bowl and toss with Boom Boom Sauce.
  • Top with diced scallions and serve.

Chiki Chiki Boom Boom Sandwich

Ingredients

  • 1 brioche bun, Toasted
  • 1 chicken breast, Breaded, fried
  • 3 slicesavocado
  • 2 slices tomato
  • 3 slices white onion
  • 1 tsp cilantro, Chopped
  • 1 fl oz Boom Boom Sauce (KE1936), Drizzled

Directions

  • Toast bun and fry chicken to 165°F.
  • Place chicken on heel and top with Boom Boom Sauce (KE1936) , avocado, tomato, onion and cilantro.
  • Top with crown and serve.

Boom Boom Mac & Cheese

Ingredients

  • 1 tbsp canola oil
  • 8 oz red onion
  • 2 cloves garlic
  • 4 oz thick cut smoked bacon, cooked
  • 8 fl oz heavy cream
  • 1 each thyme sprigs
  • 16 oz white cheddar cheese
  • 16 oz cheddar cheese
  • 1 lb elbow macaroni,, cooked
  • 4 fl oz Boom Boom Sauce (KE1936)

Directions

  • Place oil in medium sauce pan over medium heat. Sauté red onions, garlic and bacon, until translucent.
  • Add heavy cream, thyme leaves, cheeses and Boom Boom Sauce (KE1936) to pan and cook until melted and nice sauce has formed. Stir frequently.
  • Add 8 oz. of sauce to sauté pan over medium heat.
  • Shock 12 oz of pasta for 30 seconds in hot chicken stock, drain and add to sauté pan.
  • Flip and stir pasta into sauce, remove to serving bowl and top with fresh thyme and freshly ground cracked black pepper.

Veggie Bahn Mi

Ingredients

  • 1 Portabello mushroom, sliced, marinated
  • 1 French baguette, 8”, hinge cut
  • 1 tbsp Boom Boom Sauce (KE1936)
  • 1 Avocado, halved, sliced
  • 2 Roasted red peppers, halved, seeded
  • 6 slices Cucumber
  • 1 fl oz Radish and carrot slaw
  • 3 Jalapeños, thinly sliced
  • 1 tbsp Cilantro, leaves

Directions

  • Grill Portobello mushrooms until tender. Open hinge cut baguette and place flat inside down on seasoned griddle to toast.
  • Remove from griddle and spread both sides of the inside of baguette with Boom Boom Sauce (KE1936).
  • Layer from bottom side up with avocado, roasted red pepper, cucumber, radish carrot slaw, jalapeños and cilantro leaves.
  • Close sandwich and serve

Boom Boom Breakfast Pizza

Ingredients

  • 1 traditional round pizza crust
  • 1 cup blend of shredded cheddar and mozzarella
  • 8 oz scrambled eggs
  • 1/2 cup bacon, Cooked and chopped
  • 2 tbsp scallions, Diced
  • 1 cup roasted tomatoes, Diced
  • 2 cups Boom Boom Sauce (KE1936)

Directions

  • Brush crust with Boom Boom Sauce (KE1936) .
  • Top with cheese blend, eggs, tomatoes, scallions, and bacon.
  • Bake at 450°F until crust is slightly crisp.
  • When Pizza exits oven, drizzle with additional Boom Boom Sauce (KE1936) and scallions.
  • Cut and serve.

Boom Boom Fried Catfish

Ingredients

  • 2Catfish fillets
  • 16 fl oz buttermilk
  • 2 eggs
  • 1Blackened Redfish Magic®
  • 24 oz yellow cornmeal
  • 8 oz white flour
  • 2 fl oz Boom Boom Sauce (KE1936)
  • 2 oz black bean & corn salsa
  • 2 cups Cajun rice, cooked

Directions

  • Cut catfish fillets on the bias crosswise into three equal pieces.
  • Combine buttermilk, eggs, and Blackened Redfish Magic® seasoning in a large mixing bowl, blend well. Add catfish and let sit overnight
  • In a large mixing bowl combine cornmeal, flour and cornstarch, blend well.
  • Remove catfish from buttermilk mixture and drain off excess.
  • Roll catfish pieces in cornmeal mixture, shake off any excess and drop in 365°F fryer for 3 minutes until fish is 150°F center temperature.
  • Pile Catfish on bed of Cajun rice, drizzle evenly with Boom Boom Sauce (KE1936) and sprinkle with black bean and corn salsa.
  • Serve with lemon.

Stuffed Poblano Peppers

Ingredients

  • 1 poblano chile, halved lengthwise, remove ribs and seeds
  • 3 oz Mexican chorizo
  • 2 oz roasted corn
  • 2 oz black beans, drained
  • 1 oz red bell pepper, diced
  • 1/4 oz red onion, diced
  • 1/4 cup shredded Mexican cheese blend
  • 4 fl oz Boom Boom Sauce (KE1936)

Directions

  • Prepare poblano peppers by halving lengthwise and removing ribs and seeds.
  • Place chorizo in pan over medium high heat to cook. Drain.
  • Combine chorizo, roasted corn, black beans, red bell pepper, red onions, and cheese. Stuff into prepared poblano peppers.
  • Bake for 20 minutes or until poblanos are tender. Let peppers cool for 5 minutes and drizzle Boom Boom Sauce (KE1936) on top.

Chicken Boom Boom Pow Pizza

Ingredients

  • 1 sprinkleFlour
  • 110″ Pizza disk, par-baked
  • 2 fl oz S weet Red Chili Wing Sauce & Glaze (SJ2347HF)
  • 2 oz Red onion, sliced
  • 2 oz Roasted corn, kernels
  • 2 oz Black beans, cooked
  • 2 oz Cheddar cheese, grated
  • 2 oz Monterey Jack cheese
  • 4 oz Chicken breast, diced, breaded, fried
  • 4 fl oz Boom Boom Sauce (KE1936)
  • 1 tbsp Cilantro, chopped
  • 2 tsp Pumpkin seeds, toasted

Directions

  • Lightly sprinkle wooden peel with flour, place dough on peel, portion Sweet Red Chili Wing Sauce & Glaze (SJ2347HF) onto dough evenly leaving 1” rim.
  • Evenly distribute onions, corn, beans and cheeses over pizza.
  • Slide pizza into oven at 400°F and bake for 6 minutes, rotating until crust is golden brown.
  • Remove pizza from oven and slide onto cutting board.
  • Toss fried chicken in 3 fl oz of Boom Boom Sauce (KE1936) and distribute evenly over pizza. Sprinkle with chopped cilantro and toasted pumpkin seeds.
  • Drizzle remaining Boom Boom Sauce (KE1936) in zig zag pattern over pizza.
  • Cut into 6 equal portions and slide onto serving pan.

Hot Honey Boom Boom Burger

Ingredients

Directions

Loaded Tots & Rings

Ingredients

  • 2 fl oz Boom Boom Sauce (KE1936)
  • 8 oz tater tots
  • 3 oz homemade fried onion petals, can substitute onion rings
  • 2 fl oz white queso
  • 3 fl oz cheddar jack cheese, Shredded
  • 3 strips crispy bacon, Chopped
  • 1 tsp chopped chives

Directions

  • Fry tots & onion petals until crispy, drain and plate.
  • Top with queso, shredded cheese, bacon, and Boom Boom Sauce (KE1936).
  • Garnish with chopped chives and serve.

Grilled Shrimp BLT Boom Boom Club Sandwich

Ingredients

Directions