1/2 cup light coconut milk*
4 teaspoons Tabasco Original Red Sauce
2 teaspoons soy sauce
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice (from about 2 large limes)
1 pound large (31-40 count) shrimp, peeled and deveined (you can use fresh or frozen, thawed shrimp)
3/4 pound 1 inch-cut pineapple chunks
Canola oil, for grilling
Freshly chopped cilantro and/or green onion, for serving
In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.
4 Tbls. vegetable oil – divided
3 Lbs. broiler-fryer chicken parts
1/2 Lb. boneless pork – cut into thin strips
1/2 Lb. andouille OR smoked sausage – sliced to 1/2\”
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic – minced
4 cups canned whole tomatoes – chopped, undrained
1 cup chicken broth
3/4 cup tomato paste
1 tsp. Tabasco® sauce
1 bay leaf
1/2 tsp. salt
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1/2 tsp. ground allspice
1 1/2 cups uncooked rice
In 5-quart Dutch oven or pot, heat 2 tablespoons oil over medium-high heat.
Add chicken and brown on all sides, about 10 minutes.
Remove chicken from pan.
Heat remaining 2 tablespoons oil in sauce pot.
Add pork, sausage, celery, onion, green pepper and garlic.
Stirring frequently, cook 8-10 minutes, or until tender.
Stir in tomatoes, broth, tomato paste, Tabasco® sauce, bay leaf, salt, oregano, thyme, and allspice.
Return chicken to pot.
Reduce heat and simmer, covered, for 10 minutes.
Stir in rice.
Simmer, covered and stirring frequently, for 40 minutes, or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of pot.
1/2 tablespoon butter or cooking oil
1 pound andouille or other smoked sausage, chopped
1 medium chopped onion
2 stalks celery sliced
1 package Knorr Vegetable Recipe mix seasoning
1 (32 ounce) carton low sodium chicken broth
4 cups water
2 (15 ounce) cans white beans, drained and rinsed
1 (1 pound) bag frozen turnip greens, thawed
1/2 teaspoon garlic powder
1/4 teaspoon freshly cracked black pepper, or to taste
1 teaspoon hot sauce, optional
Heat butter or oil in a soup pot and add andouille, cooking until lightly browned.
Add onion, and celery, cook and stir for about 3 minutes, or until tender.
Add vegetable soup seasoning mix and combine, stir in broth and all remaining ingredients, bringing up to a boil.
Reduce heat to low simmer and let simmer for 30 minutes. Taste and adjust for seasonings.
2 English muffins, sliced
4 slices (about 5 oz) Canadian bacon or shaved ham
3 egg yolks
2 tbsp lemon juice
a couple dash of hot sauce (more or less to taste)
1/2 cup (1 stick) unsalted butter
pinch of paprika (smoked, if possible)
Fill a large pot with water and bring it to a rolling boil.
Crack eggs into boiling water, poaching for approximately 2 minutes, or until yolks are light yellow and the white of the egg has cooked around the yolk. Remove poached eggs and place on plate. Allow water to continue to boil.
Melt butter in a small saucepan.
Blend egg yolks, lemon juice, Dijon mustard, and hot sauce for a few seconds in a blender, then, with blender running, slowly pour in very hot melted butter (be very careful – hot butter may splatter). Continue to run blender for a moment or two, until sauce becomes thick.
Spread a small amount of butter on English muffin halves. Broil English muffins and Canadian bacon for one or two minutes on high, or just until the edges of the muffins begin to brown. Remove from oven, and place English muffins on plates. Top with Canadian bacon.
Place poached eggs back in boiling water for about 10 seconds, then remove with slotted spoon, allowing excess water to drain back into the pan. Place one poached egg on each of the English muffins.
Top with hollandaise sauce, sprinkle very lightly with paprika, and serve immediately.