3 oz homemade fried onion petals, can substitute onion rings. Serve remaining sauces on the side for dipping. Place 1 fl oz of Honey Hot Wing Sauce & Glaze (SJ2993HA) on heel of each bun. Place 1 fl oz of Boom Boom Sauce (KE1936) on heel of each bun. 2 fl oz Honey Hot Wing Sauce & Glaze (SJ2993HA). Cut into 6 equal portions and slide onto serving pan. Drizzle remaining Boom Boom Sauce (KE1936) in zig zag pattern over pizza. Sprinkle with chopped cilantro and toasted pumpkin seeds. 
Toss fried chicken in 3 fl oz of Boom Boom Sauce (KE1936) and distribute evenly over pizza. Remove pizza from oven and slide onto cutting board. Slide pizza into oven at 400☏ and bake for 6 minutes, rotating until crust is golden brown. Evenly distribute onions, corn, beans and cheeses over pizza. Lightly sprinkle wooden peel with flour, place dough on peel, portion Sweet Red Chili Wing Sauce & Glaze (SJ2347HF) onto dough evenly leaving 1” rim. 4 oz Chicken breast, diced, breaded, fried. 2 fl oz S weet Red Chili Wing Sauce & Glaze (SJ2347HF). Let peppers cool for 5 minutes and drizzle Boom Boom Sauce (KE1936) on top. Bake for 20 minutes or until poblanos are tender. Combine chorizo, roasted corn, black beans, red bell pepper, red onions, and cheese. Place chorizo in pan over medium high heat to cook. Prepare poblano peppers by halving lengthwise and removing ribs and seeds. 1 poblano chile, halved lengthwise, remove ribs and seeds. Pile Catfish on bed of Cajun rice, drizzle evenly with Boom Boom Sauce (KE1936) and sprinkle with black bean and corn salsa. Roll catfish pieces in cornmeal mixture, shake off any excess and drop in 365☏ fryer for 3 minutes until fish is 150☏ center temperature. Remove catfish from buttermilk mixture and drain off excess. In a large mixing bowl combine cornmeal, flour and cornstarch, blend well. Combine buttermilk, eggs, and Blackened Redfish Magic® seasoning in a large mixing bowl, blend well. Cut catfish fillets on the bias crosswise into three equal pieces. When Pizza exits oven, drizzle with additional Boom Boom Sauce (KE1936) and scallions. Bake at 450☏ until crust is slightly crisp. Top with cheese blend, eggs, tomatoes, scallions, and bacon. Brush crust with Boom Boom Sauce (KE1936). 1 cup blend of shredded cheddar and mozzarella. Layer from bottom side up with avocado, roasted red pepper, cucumber, radish carrot slaw, jalapeños and cilantro leaves. Remove from griddle and spread both sides of the inside of baguette with Boom Boom Sauce (KE1936). Open hinge cut baguette and place flat inside down on seasoned griddle to toast. Grill Portobello mushrooms until tender. 1 Portabello mushroom, sliced, marinated. BOOM BOOM FRIED CHICKEN CRACKED
Flip and stir pasta into sauce, remove to serving bowl and top with fresh thyme and freshly ground cracked black pepper.Shock 12 oz of pasta for 30 seconds in hot chicken stock, drain and add to sauté pan.Add heavy cream, thyme leaves, cheeses and Boom Boom Sauce (KE1936) to pan and cook until melted and nice sauce has formed.Sauté red onions, garlic and bacon, until translucent.
Place oil in medium sauce pan over medium heat.Place chicken on heel and top with Boom Boom Sauce (KE1936), avocado, tomato, onion and cilantro.1 fl oz Boom Boom Sauce (KE1936), Drizzled.Place wings in a medium sized bowl and toss with Boom Boom Sauce.
Fry wings until minimum internal temperature of 165☏ is obtained.Sprinkle with toasted sesame seeds and chives.Toss greens in Lime Vinaigrette Dressing & Marinade (KE2018) and place fried calamari, shrimp and peppers piled on top.Remove mixture and sprinkle with salt and then toss in Boom Boom Sauce (KE1936). Drop mixture in 365 ☏ fryer for 1 minute.Dump in basket over trash can and shake off any excess flour. Add 3 cups of breading, tossing mixture until all pieces are coated. Drain buttermilk from seafood and leave in bowl.Place shrimp, calamari and banana peppers in buttermilk and let soak overnight.1 fl oz Lime Vinaigrette Dressing & Marinade (KE2018).Here are some creative Boom Boom Shrimp & Calamari Body is of medium viscosity with bright orange color, having red pepper and shallot pieces throughout. 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.
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