• 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


  • 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.


  • 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.


  • 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.