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Found 6 results

  1. OK... how to re-purpose some leftovers - Tex-Mex Pizza (for lack of a better term). Spinach tortilla wraps, venison chili as a base, sharp cheddar cheese, roma tomatoes, fermented jalapenos, and a fresh cilantro sprinkle. Bake at 375 till well warmed, then carefully broil. Serve with avocado and a good red wine. Simple, good, quick. Humm… This could work as game day appetizers….
  2. Rumaki I went retro for this appetizer. It was popularly served at Trader Vic's and other Polynesian style restaurants in the 1950s and 1960s. I enjoyed it growing up but have not fixed it in a while as it makes a mess in the oven under the broiler. But in a Kamado - now that's a different story! What intrigued me was it has many of the classic ingredients for a great result on the Kamado. Bacon, water chestnuts, chicken livers, marinated in a soy and brown sugar mixture. Add hickory smoke and its “Mai e `ai” time. I have known people who do not like chicken livers to timidly sample one and then watch them go back for more. The basic recipe is to clean and cut in half the chicken livers. Cut whole water chestnuts in half. Get a strip of bacon for each liver. Marinade all the above for several hours in refrigerator. Take a chicken liver piece, a piece of water chestnut and wrap completely in the bacon strip. Secure with one or two toothpicks. Bacon strip may be trimmed with a scissors if needed for smaller livers. Original recipes call for half strip bacon, but I find this is often too short. After all the rumaki are assembled ( I use a sheet pan for convenience of assembly) sprinkle lightly all over with brown sugar. You can use a metal sieve as a sugar shaker if your brown sugar is not too moist. Otherwise hand sprinkle and roll them around in the sugar. Grill at 375 for about 18 minutes until bacon is done. Watch carefully and check/turn every few minutes rearranging on grill if required. Because of the sugar content they will char if you are not careful. I used one chunk of hickory wood. Off To A Good Start Coming Along Nicely Almost Ready All Done For the Rumaki: 1 “carton” chicken livers – typically a pound - this will yield about 20-24 finished rumaki 1 can whole water chestnuts 1 lb thin bacon – low sodium preferred (if you marinate the whole pound of bacon you can grill any extra with or after cooking the rumaki) Marinade: The traditional marinade can be just soy sauce and some brown sugar. But this is Kamado cooking and we need it kicked up a bit. 1 ½ cups low sodium soy sauce 2 Tablespoons Hoisin Sauce (optional) 2 Tablespoons sriracha 1 teaspoon minced garlic 1 teaspoon ground ginger 1/2 cup brown sugar (EDIT 6-30-15 forgot this when I was typing the recipe) Thanks for looking at my June Kamado Challenge Entry details --- I know you want some!
  3. This recipe is as fun as it is delicious. It would be ideal if you have helpers with small hands. The concept is simple- make a Chicago style hot dog but in miniature form. I used crescent roll dough but if you are real fancy, you can use puff pastry. Cut pickle spears into tiny slivers and wrap the dough around the pickle slice and mini hot dog. Brush with egg wash, and sprinkle with poppy seeds for an authentic looking bun. I have also made variations in the past sprinkling celery salt, and slathering mustard on the inside before wrapping. Although I do not have access to sport peppers, I bet they would be amazing as well Mini Chicago Dogs on parchment paper All ready to cook over raised direct at 375F Golden brown and delicious! If you are not careful, they will never make it into the house- Thanks for looking!
  4. I'm also posting this in the recipe section so it doesn't rotate out and get lost. This is something I make more as an appetizer than a meal or main dish but the portion size could be adjusted for that. I learned how to make this from a Party (Fishing) Boat Captain at the Day at the Docks event here in San Diego. When we go out and catch lots of Tuna (Yellow Fin, Blue Fin or Albacore) I have to be creative with ways to use all that meat. This recipe is great for that because you can vacuum pack and freeze individual portions of this and eat it up to a year later. First get yourself some good quality Ahi Tuna. Gather your ingredients. Now place a C.I. skillet or griddle on a medium high heat. Let it pre-heat for 10 minutes. Now cut up the fish where most is approximately 1” thick. Spread out some of the Seto Fumi Furikake. I then spray the fillets with EVOO. (you could also rub or dip it) Now dredge the fillets in the S.F.F. After your skillet is smoking hot (the smoke didn’t come thru on this pic) place a fillet on and wait 10 seconds, (yes just 10 seconds) and turn to the next side. Another 10 seconds and turn. Another 10 seconds and it’s done. Now I usually place them in the freezer for 5 minutes to stop the cooking and firm them up for cutting. While in the freezer I make up the dipping sauce of 1 part Sriracha and 4 parts Soy Sauce. (You can adjust the ratio to your tastes) 5 minutes later and we’re ready to slice. Cut each slice approximately 1/4” to 3/8” thick. Look at that wonderful color! Plated and ready to eat. Yum!
  5. I went to a party last night and was charged with making appetizers and I choose to bring some ABT’s. I start by cutting the tops off some jalapeños and then core and seed them. Mix up a filling of some cream cheese with 1 green onion and bacon bits to taste. After this I cut the jalapeños in half. And fill each jalapeño with filling. Then wrap each one with a thin slice of bacon. (Use toothpicks as required) I started up my Kenmore kettle and set it up for direct/in-direct cooking. Once it gets going I place the ABT’s directly over the coal for approximately 10 minutes. (Be ready for the flare ups! ) Afterward I moved them to the center to finish up cooking in-direct for approximately another 25 minutes. Here they are ready to go. Yum!
  6. This works for meatloaf or meat balls we freeze the extra, onion, jalapeño, mushroom, ground- italian sausage, turkey, pork. very tasty like candy.
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