DEVILISHLY DIVINE TROPICAL KABOBS WITH A DEVIOUS TWIST
This recipe is a result of the Zaar World Tour 2007 for the Caribbean Grilling/Jerk Challenge. Our team - The Devilishly Devious Diners - created this recipe with help and ingredients from all the members. We've included beef, chicken and shrimp but feel free to add or delete any of the different meats. We used our very own ellie_'s Recipe #108351 for the jerk seasoning. It was very good accompanied by a long grain and wild rice mixture as well as mama's kitchen Recipe #139883 The rum soaked fruit is our devious contribution to this great recipe!
Provided by Kim127
Categories Chicken Breast
Time 40m
Yield 4-6 deviously delicious kabobs
Number Of Ingredients 16
Steps:
- Mix together olive oil, apple cider vinegar, honey, Jamaican seasoning, and lime juice in a large glass bowl. Add meat and stir to coat. Let marinate for an hour or two.
- In another bowl, mix pineapple and mango with the rum. Let sit for an hour or two, stirring occasionally.
- Heat grill to medium low.
- Thread meats onto skewers, alternating with fruit and vegetables.
- Grill on medium low for about 20 minutes or until meats are cooked through.
- Serve with long grain/wild rice mixture and wedges of lime to squeeze over kabobs.
Nutrition Facts : Calories 600, Fat 27.1, SaturatedFat 6.2, Cholesterol 197.2, Sodium 613.5, Carbohydrate 43.5, Fiber 5.6, Sugar 32, Protein 40.7
DEVILISHLY GOOD DEVILED CRAB
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
- Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.
TEX-MEX BURGERS TEXOTIC-MEXOTIC BURGERS
These were created by the Exotic Epicureans for Zaar World Tour 03. A team of 9, we each picked one ingredient from 1 region of the US our the Southwest. Making an all American Burger using these ingredients. Kumquat the Cat's friend-lime that brings freshness, JanetC-KY-pepper jack cheese or Queso blanco a creaminess and richness, Alskann-Texas sweet onion made smoky, lucid501-beef just ask any Texan, Anme-corn for sweetness and lightens the burgers, free-free-avocado a rich creaminess, acerast-refried beans for health and to help hold the burger to the chips, Midwest Maven-tortilla chips and myself-chipotle peppers in adobo sauce for heat and smokiness. We stepped out of the box and went for these cute, spicy, smoky, sweet, mini-mini burgers that we placed on tortilla chips adhered with just a tad of refried beans topped with a tad of sour cream, tomato and avocado salsa and chipotle Caramelized onions. Oh as for the burgers they are filled with cheese, corn, chipolte peppers and cumin both give a great smokiness creating this Finger Licking Treats. You can use TVP (Texturized Vegetable Protein (TVP), also known as Textured Soy Protein (TSP) is a meat substitute made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat.)in place of the beef! To rehydrate, 1 2/3 TVP add 1 1/3 cup boiling water. For the COOKING equivalent of 1 pound of hamburger meat, but equals 89 grams of protein or 12.7 protein blocks. By comparrison: 1 pound of hamburger has: 10.7 blocks in regular ground beef 11.2 block in lean ground beef 12 blocks of protein in extra lean ground beef
Provided by Rita1652
Categories Lunch/Snacks
Time 50m
Yield 40 mini appetizers, 20 serving(s)
Number Of Ingredients 20
Steps:
- Caramelized Adobo Onions:.
- Heat the oil over medium high heat.
- Add onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
- Add the salt and pepper to taste, sugar and adobo sauce stir well to combine.
- Meanwhile make Tomato and Avocado Salsa:.
- Add all ingredients from the salsa using 1/2 the cilantro and parsley and added the 1/8 cup finely mined onion. Chill till ready to serve.
- TEXotic-MEXotic BURGERS:.
- Preheat oven to 375°F.
- Mix all burger ingredients together including the remaining cilantro and parsley. Make burgers using 1 tablespoon full of meat mixture.
- Place on a cookie sheet pan and bake for 5-10 minutes. Don`t overcook.
- Meanwhile place chips on serving platter topping with just a tad of refried beans (used just to hold the mini burgers on).
- Remove burgers from oven and place on beans be sure to get the cheese that oozed out (go ahead sneak some for yourself ;) ), topping with a tad of sour cream, Caramelized Adobo Onions, and salsa.
- Enjoy these finger licking good burgers!
- Alternate: Yes you can make regular sized burgers just bake a bit longer till desired doneness.
Nutrition Facts : Calories 359.6, Fat 19.6, SaturatedFat 4.5, Cholesterol 22.1, Sodium 277.1, Carbohydrate 37.4, Fiber 3.8, Sugar 1.8, Protein 10.7
DINER'S WINE "MOJITO"
This cocktail was created to represent the Diners, Winers, and Chives team for ZWT #8. It represents our team because it is fresh, trendy, sweet, spicy, and also health conscious. Yes, I said it. It's got fresh fruit, fresh herbs, raw honey, and fresh ginger. Do the research. And we stick together and don't do anything without Chives.
Provided by threeovens
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In the bottom of a tall glass, muddle the basil, lemon, lime, grated ginger, 5-spice powder, and honey.
- Fill glass with ice cubes; pour in wine.
- Garnish with fresh or dried chives and fresh basil sprig.
- Enjoy with a pretty colored straw.
CRABMEAT ENCHILADAS - A REAL TWIST!
This is a real twist on a traditional enchilada and is anything but budget. I only made these for special occasions as a result. Note that there is no cheese, red or green sauce. It's yet another from my "scrap of paper" cookbook. lol This is a "recreation" of one I had in a restaurant years ago in California so at least I know where this one came from. lol The following is as close as I can come from my little "notes". As always, if you make them, adjust to your taste and suggestions/comments/critique that might help others decide whether or not to try these is greatly appreciated. My suggestion: I did try using imitation crabmeat. One time. It was NOT the same in this recipe in either taste or texture. These are designed to take up the entire plate and "be" the meal but by all means if you'd like to divide them between 4 persons and serve with rice and beans use smaller flour tortillas and adjust the garnishes as desired. Note that the cooking time includes the "infusion" time. Here's hoping I deciphered my notes right!
Provided by NoeleenCleary
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Combine milk, onion, bay leaf and cilantro in a saucepan. Heat just to scalding. Remove from heat. Cover and allow to stand 15 minutes to infuse milk.
- Combine crabmeat, green onions, corn and peas in a bowl. Add lemon juice and gently toss to coat, careful not to break up crabmeat. Cover and set aside unrefrigerated.
- After 15 minutes has passed and the milk has infused, strain to remove solids.
- Strain crabmeat to remove excess liquid, if any. Return to bowl.
- In a heavy saucepan over medium heat, melt butter. Add flour and whisk until flour is incorporated and bubbles, cooking for just a minute to remove flour taste. DO NOT brown the flour.
- Whisk in milk, cumin, salt and pepper to taste and bring to a boil, whisking until sauce just thickens. Immediately remove from heat.
- Remove 1/2 cup of the sauce and set aside, keeping warm.
- Add crabmeat mixture to the sauce pot. Stir just to incorporate being careful not to break up crabmeat too much. Use low heat if needed just to heat crab, corn and peas through. Remove from heat.
- Lay 2 flour tortillas in the center of 2 plates. Using a slotted spoon, spoon crab mixture along center of each tortilla, dividing equally. Fold sides of tortillas towards center. Fold bottom up over center and "roll" over top half, centering on plate. (Burrito-style).
- Add warm, reserved sauce to the saucepan and stir into remaining sauce. Spoon equally over the top of each enchilada, using only enough to "cover" the entire enchilada lightly.
- Place one pineapple ring over the center of each enchilada. Divide sour cream and place the dollop of sour cream in the "circle" of the pineapple ring. Top each dollop of sour cream with an olive. Place avocado slices atop the enchilada at each end. Sprinkle each enchilada with reserved green onions to garnish.
- Serve immediately with rice and beans if desired but really it's a meal all to itself.
Nutrition Facts : Calories 931.9, Fat 46.3, SaturatedFat 22.6, Cholesterol 259.2, Sodium 1196.1, Carbohydrate 64.1, Fiber 7.6, Sugar 23.6, Protein 67
DEVIOUS DINERS DEVILISHLY DELICIOUS SOUTHWEST BURGER
This burger is posted for the Zaar World Tour Burger Challenge 2007. In honor of my teammates, the awesome and outstanding Devilishly Devious Diners, I would dedicate this recipe to the friends I have made! I found that it was better to grill the bison burger on top of foil to ensure the burger stays together. The amounts used for the toppings on each burger would depend on the individual. I think these burgers would be outstanding with Bergy's recipe for Recipe #44436
Provided by Kim127
Categories Lunch/Snacks
Time 25m
Yield 3 bad ass burgers
Number Of Ingredients 11
Steps:
- Mix together bison burger, taco seasoning and salsa. Shape into 3 burgers.
- Grill on medium heat on foil for 6-8 minutes each side.
- Meanwhile mix together sour cream and guacamole.
- Top burgers with cheese, grill an additional 2 minutes to melt cheese.
- Place burger on bun, top with green chilies, diced tomatoes, french fried onions, and shredded lettuce.
- Spread sour cream/guacamole mixture on top of bun and place on top of burger.
- Enjoy.
Nutrition Facts : Calories 427.6, Fat 16.3, SaturatedFat 8.7, Cholesterol 104.6, Sodium 673.7, Carbohydrate 25.7, Fiber 2, Sugar 5.6, Protein 43
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