karaage chicken plate

We originally put this Asian-inspired recipe together to share with EatinAsian.com – see the original post here.

Get John’s longform version of this recipe, with extra tips, here.

 

 

 
Ingredients:
  •  1 lb chicken leg meat – boneless and skinless, 1-2″ pieces
  •  3 T All Spice Cafe Cayenne Habanero Sauce (or Ghost Pepper Sauce)
  •  1/2 C Potato Starch (ok to sub corn starch)
  •  cooking/frying oil
  •  extra All Spice gourmet hot sauce for dipping

Clean, trim, and cut chicken into 1-2″ chunks. Place the chicken pieces in a zip-bag and add the All Spice Sauce. Cayenne Habanero Sauce has a classic Buffalo Hot Wing flavor or for something with a little more fiery kick, use Ghost Pepper Sauce. Close the bag tightly, gently massage the bag to get the sauce worked into the chicken completely. Let marinate in the refrigerator for a minimum of 1/2 hour (3 to 4 hours is preferred).

Heat the cooking oil in a heavy pot, keeping the oil level several inches from the top of the pot, so when adding the chicken it will not overflow.

Remove the chicken from the marinade bag, shaking off excess sauce while transferring into a medium size bowl. Slowly sprinkle the Potato Starch while tossing the chicken pieces to evenly and completely coat the chicken.

When the oil is ready – check the oil temp by dropping in a tiny piece of batter coating and if it instantly starts to bubble and float, it is ready to fry – slowly ease the chicken into the frying pot piece by piece. Only add enough pieces to keep things manageable, if you need to fry in batches that’s ok. Remove the chicken pieces as they are done to a golden brown, placing them on paper towels or brown paper to soak up any excess oil.

Serve on a bed of steamed rice, along with a wedge or two of lemon to squeeze over the chicken for a traditional touch. Have small bowls of extra All Spice Hot Sauce on the side for dipping.

potato starch coated

karaage frying

karaage chicken

Ingredients:
1.5 lbs American Kobe ground beef or your favorite ground meat
1/2 jar All Spice Cafe’s Chipotle Olive Tapenade
5 oz Tronchon cheese finely chopped

Preparation:
Combine all 3 ingredients in a bowl and mix well. Form 1½ – 2″ sized meatballs. When ready to cook, flatten the slider and place on a grill at medium heat approx 4 min on each side.

Serve on a small roll or a couple of slices of baguette.

For an extra treat place a dollup of All Spice Cafe’s new Jolokiberry Jam on top.

Chipotle Tapenade Slider

Tapenade Slider with Jam

Here is his tri-tip marinade recipe:

Ingredients:
• 1 Tri-Tip roast trimmed
• 16 oz. Fresh or frozen Blackberries
• 1/2 c All Spice Cafe Chipotle Garlic Sauce
• 3/4 c Honey
• 1 cup Chardonnay wine
• 3 tbsp Apple Cider Vinegar
• 1 tbsp Kosher Salt
• 1/4 tsp minced garlic
• 1 tbsp sugar

Preparation:
Place approximately 2/3 of the Blackberries, 1/2 Chardonnay wine in a pan over high heat and bring to a boil. Mash Blackberries to a puree and remove from heat when done. Strain out the seeds, add honey, vinegar, salt, chipotle garlic sauce and rest of wine. Mix well and let cool in refrigerator.

Pour 3/4 of the sauce over a trimmed Tri-Tip roast (use a plastic zip-lock bag for this) marinate in the refrigerator for up to twenty four hours. Add the remaining Blackberries, to the leftover sauce add 1 tbsp sugar to mixture and refrigerate. This will be your topping sauce when the food is done!

Make sure you check out the Cooking Outdoors site for videos showing how the tri-tip is done on the grill, along with the potatoes and aspargus sides. There are tips on creating “heat zones” with your coals and other techniques.

Thanks again to Gary for sharing another great recipe with us!
 

Lemon, Garlic and Chile Wings

Ingredients:
(serves 4)
• 3 Lb Chicken wings
• 3 Tbs butter -salted
• 2 garlic cloves -grated
• juice from 1/2 lemon
• 1 Tbs fresh italian parsley -minced
• 1 Tbs extra virgin olive oil
• 1/4 cup All Spice Cafe Cayenne Habanero Sauce (Hot or XXX)

Dry Rub Mix:
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper -freshly cracked
• 1/2 tsp garlic powder
• 2 tsp dehydrated minced onion
• 1/2 tsp sweet paprika
• 1/4 tsp nutmeg -freshly grated

1. Rinse the chicken wings and dry them very well with paper towels.

2. Toss the wings with 1 Tbs extra virgin olive oil and sprinkle with the spice mix. Set on a platter and refrigerate uncovered for 2 hours. ( this will help dry out the moisture, resulting in very crispy skin )

3. Preheat your oven to 450 F degrees and arrange the chicken wings on a broiler pan. Roast for 25-30 minutes or until the internal temperature reaches 160 F degrees.

4. Remove wings from the oven and transfer to a platter.

5. Transfer the drippings to a sauce pan and add the butter and lemon juice to the pan. Place on very low flame until the butter is melted. Whisk in the garlic and remove from heat.
Pour the lemon garlic butter sauce over the wings and sprinkle with the minced parsley. Serve hot!
 
Thanks Florentina!
 

Shrimp Kabobs and SW Bruschetta

Ingredients:
• 6 to 8 large peeled shrimp per person  (leave tails on and skewer)
• 1/3 cup All Spice Cafe Caribbean Spice Hot Sauce
• 2 tablespoons olive oil (optional)
• 1/4 cup dry white wine (optional)
• 2 to 3 garlic cloves minced (optional)

Marinate the skewered shrimp in the above mixture for about 30 minutes and then grill for a couple of minutes on each side.

Serve with Southwestern Bruschetta.

Bacon wrapped Scallops

Here’s what they have put together:
For something that is so simple, it is unbelievably tasty. At first I was thinking – what is so special about bacon-wrapped scallops? There’s not much to it, except wrapping cooked bacon around some scallops. Right? But when I took my first bite into this delectable appetizer, I was in heaven.

We wanted to share this simple go-to dish that is a great idea for dinner parties, potlucks, cocktail events, or better yet – the upcoming SUPERBOWL! We paired the bacon-wrapped scallops with a spicy habanero-mayo dipping sauce. Be creative with your dipping sauce – and if you can’t think of anything, we are sure you will be pleased with eating them by itself!

We used sea scallops that were about 1.5 inches and took pre-cooked bacon and wrapped them around the scallops. Then, we used tookthpicks to secure them, like shown.

Next, sprinkle the scallops with a little sea salt and cook them on a pan for about 3-4 minutes each side until they get nice and brown.

For the dipping sauce, we just used 1 tbsp of Cayenne Habanero Sauce from All Spice Cafe and mixed it with 3 tbsp light mayo. The mayo helps reduce the amount of heat, and also gives it a creamy texture.

The texture of the scallops and the saltiness of the bacon work so well together. It’s not difficult to make and doesn’t take a lot of time to prep. These are definitely perfect finger food that is sure to be a crowd pleaser! (Okay, I think we need to make more… I’m salivating).

Bacon Scallops

a little sea salt

Habanero Mayo Dipping Sauce

Thanks again to The Food Addicts for sharing another great recipe with us! Please make sure you check out their site for this and other tasty recipes!

http://www.allspicecafe.com/recipes/archives/grilled-skewered-shrimp/ http://www.allspicecafe.com/recipes/archives/grilled-skewered-shrimp/#comments Thu, 28 Jan 2010 05:01:11 +0000 AllSpiceRecipes http://www.allspicecafe.com/recipes/?p=289

Grilled Skewered Shrimp

Here is another recipe from Cooking Outdoors. This time Gary is doing grilled shrimp with foil cooked veggies and rice. Check out his full recipe posting on the Taste of Home Community site.

What’s fast and easy to cook, looks like you payed big bucks at a fancy restaurant? Why it’s grilled Skewered Shrimp and Foil Cooked Vegetables and it is fast, easy, virtually no clean up and tastes fantastic. If you have a grill, foil, a few bamboo skewers and a cast iron skillet then you have the making of a great meal. This can easily be done over a live fire and coals in your backyard fire pit or at a tailgating event.

All of the ingredients took just a few minutes to prep and the cooking time varied from 35 minutes for the rice to about 5 minutes for the shrimp. So from starting the grill to dinner table you are looking at about 1 hour tops and worth every minute of cooking time.
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Foil Cooked Vegetables

Foil Cooked Vegetables

• broccoli
• bell peppers
• onions
• olive oil
• salt
• pepper

Just slice them all up, sprinkle them with some olive oil, salt and pepper, then wrap them in a double layer of foil. Cook till tender, about 15 minutes or longer depending on the doneness that you are looking for.

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Foil Cooked Rice

Rice

• red onions
• garlic
• olive oil
• rice
• water

Cooking the rice was just as easy and all you need is a Cast iron skillet for the grill (if you want). I use Cast iron on my grills all the time, just think of your grill as a stove top and it opens up a whole new world of possibilities.

Chop up some red onions and garlic then saute them in the skillet over coals until just tender with some olive oil. Take a double layer of foil and make a pouch, add your rice, water, onions and garlic. Seal tight and cook for 15 – 20 minutes. Yep, that easy.

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Skewered Shrimp

Shrimp

• shrimp
• Caribbean Spice Sauce

My secret ingredient for the whole recipe is All Spice Cafe’s Caribbean Spice Sauce which I used for marinating the shrimp.

Shrimp were skewered after marinating for 30 minutes (soak your bamboo skewers in water at the same time). I wrapped the ends of the skewers with foil to keep them from burning. Cook time 5 minutes.

So that’s the gist of it! I prepped everything in advance while the coals were heating up. Then started the onions and mushrooms because the rice was the first thing to start on the grill. Vegetables were next then the shrimp and it was fast cooking once the shrimp hit the grill. I cooked everything over direct heat and turned the foil pouches and shrimp only once. No sense in straining myself and it’s best to let the grill do the work!

Cast Iron Pan

Cooking Outdoors

Recipe is courtesy of Dylan G. and Nancy B., Venice, California.

 
Makes 6 Large or 8 Smaller Mushroom Veggie Burgers
Prep Time: 30 minutes
Cook Time: 15 minutes

Ingredients:
• 3 tbsp olive oil
• 1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
• 1/2 cup finely chopped onion
• 6 cloves minced garlic
• 2/3 cup rolled oats
• 1 can black beans
• 1/3 cup shredded Parmesan
• 3/4 cup breadcrumbs
• 3 eggs, beaten
• 2 sprigs rosemary
• 4 tablespoons All Spice Cafe Chipotle Garlic Sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

Preparation:
Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute. 

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, beans, Chipotle Garlic Sauce, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown. If grilling be sure to oil grate and to brush some olive oil on the patties as they tend to stick.

Serve with your favorite burger toppings. Cheddar or Jack works best.

Shredded Pork Roast Roma

 

 
Ingredients:
• one or two 2 lb. boneless pork roast(s)
• 2 T of olive oil
• 2-3 cloves of chopped garlic
• 1 cup of Red Wine
• 28 oz. can of crushed tomatoes
• 28 oz. can of diced tomatoes
• 3-4 bay leaves
• about 1 lb of green/red/yellow bell peppers (bag of frozen pepper strips works)
• salts or herb mixture
• 2 T. Caribbean Spice Sauce

In a heavy 5 Qt kettle with a cover, pour in olive oil and heat to medium high. Brown the boneless pork roast(s) about 5 min. per side. Flip over using tongs.

Add cloves of chopped garlic and saute.
Pour in Red Wine.
Add in cans of tomatoes.

Add 3-4 bay leaves.

Cover kettle and simmer gently on low until fork pierces the meat easily.
Check at 1 1/2 hours. When fork tender, remove meat to a platter and let rest 10 min.

Tear apart with two forks (or slice into chunks). Return meat to pan.

Add pepper slices and stir into tomatoes and meat.

Add seasoning salts or herb mixtures.
Add 2 T. Caribbean Spice Sauce

Return to heat until hot. Serve. Enjoy!

Serve along side Polenta or Rice. It would work great over Penne Pasta as well.

Check out his website, where there is also an animation including pictures of the recipe.
 
 
Update: And here is it on YouTube…

Buttery Puff Pastry

Directions:
1. Boil chicken until fully cooked. Shred chicken to small pieces.
2. Dice mushrooms and sauté in pan with butter, then set aside.
3. In a mixing bowl, mix shredded chicken, diced celery, hot sauce, pepper jack cheese, sautéed mushrooms, and season with salt and pepper.
4. Cut full sheet of puff pastry in half. Fill half of the sheet with chicken filling leaving a small border around the edges so that the pastry can be sealed.
5. Brush the edges of the pastry with the whisked egg. Fold puff pastry over and press with a fork sealing all the edges.
6. Brush the tops of the puff pastry with the egg mixture.
7. Slice one to two vents holes on top of the pastry.
8. Preheat oven to 450F and bake for 10-15 minutes until golden brown color on top.

Mixture for the puff pastry		Brush the edges
Brush again		Delicious winner!

 
Thanks again to Krissy & Daniel of The Food Addicts for sharing. Please visit their great food blog and see all of the wonderful recipes and reviews they have – including the original writeup of this recipe.