Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. The cumin & chipotle chile pepper can be substituted by any of your favorite spices.
Posted by Trish | Under Condiments, Sauces
Saturday Mar 29, 2008
Submitted by jennifer_ann7
For use with Parrot Bay Coconut Shrimp (Recipe under Seafood)
1 c. Pina Colada mix
¼ c. water
2 tbsp crushed pineapple (drained)
1 tbsp + 1 tsp sweetened coconut flakes
3 tbsp + 1 tsp powdered sugar
1½ tsp corn starch
3 tsp cold water
Mix Pina Colada mix, water, crushed pineapple, coconut, & powdered sugar in a saucepan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix corn starch & water together, add to sauce & blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during & after adding cornstarch. Remove from heat & bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
Posted by Trish | Under Condiments, Sauces
Saturday Mar 29, 2008
Submitted by lunchbox-20
Servings 8
½ c. butter
2 c. heavy cream
½ c. chopped fresh parsley
2 cloves crushed garlic
3 c. grated parmesan
Melt butter in a medium saucepan over medium to low heat. Add cream & simmer for 5 minutes. Add garlic & cheese & whisk quickly, heating through. The parmesan should be mostly melted when done. Sift in parsley & serve over pasta.
Posted by Trish | Under Condiments, Sauces
Saturday Mar 29, 2008
Submitted by Caaien
2 tbsp butter
2 tbsp flour
¼ tsp McCormick Grill Mates Chicken Rub
1/8 tsp salt
1/8 tsp paprika
1 c. chicken broth
1. Melt butter in small saucepan on medium heat.
2. Add flour, chicken rub, salt, & paprika.
3. Stir with whisk.
4. Gradually add chicken broth, stir until blended.
5. Cook 2 minutes, until thick, stirring constantly.
6. Remove from heat & let stand to thicken a little more.
1. Place meat in a zip lock bag & pour all other ingredients on top. Seal the bag & remove as much air as you can.
2. Shake until thoroughly mixed & place bag on a plate or in a bowl (in case the bag leaks) for a minimum of 4 hours, turning the bag approximately every hour.
3. Remove steaks & cook on a grill to desired doneness.
