CARIBBEAN GLAZED SWORDFISH WITH PINEAPPLE CHUTNEY
Use this spicy marinade for any firm white fish or shrimp. The colorful chutney pairs well with fish or poultry.
Prep Time: 20 minutes Cook Time: 15 minutes
½ cup FRANK’S® REDHOT® Chile ’n Lime™ Hot Sauce or FRANK’S®REDHOT® XTRA HOT Cayenne Pepper Sauce
¼ cup packed light brown sugar
1 tsp. dried thyme leaves
½ tsp. ground allspice
2 tbsp. olive oil
4 (1 inch thick) swordfish steaks, seasoned with salt and pepper to taste
Pineapple Chutney (recipe follows)
1. MIX Chile ‘n Lime™ Hot Sauce, sugar, thyme and allspice in small bowl. Reserve 3 tbsp. for Pineapple Chutney.
2. STIR oil into remaining spice mixture; thoroughly baste fish.
3. GRILL fish on covered well-greased rack, over medium-high direct heat for 10 to 15 min. until opaque in center, turning once. Serve with Pineapple Chutney.
Makes 4 servings
Pineapple Chutney: In bowl, combine 2 cups diced fresh pineapple, 1 diced red bell pepper, 2 Tbsp. minced red onion, 1 Tbsp. minced cilantro leaves, and 1 Tbsp. minced candied ginger. Toss with reserved 3 Tbsp. spice mixture. Makes 3 cups.
Tip: Purchase fresh prepared pineapple from the supermarket produce section.
FRANK’S® REDHOT® COUNTRY FRIED TURKEY
Recipe Courtesy of Angela Siracusa ’’Angela Feeds the Band’’
Prep Time: 30 minutes Cook Time: 60 minutes
1 (12 to 14 lb.) turkey, washed and patted dry (giblets removed)
3 to 5 gallons peanut or canola oil (see Notes)
30 qt. size professional turkey fryer (outdoor use only)
1 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce
2/3 cup pulp free orange juice
1/3 cup real maple syrup
2 tbsp. soy sauce
½ tsp. ground chipotle chili pepper
½ tsp. FRENCH’S® Classic Yellow® Mustard
¼ tsp. liquid smoke
1. Whisk together all ingredients for the injection sauce in a medium bowl. Place the turkey in a large roasting pan. Using a flavor injector (cooking syringe), inject the sauce into the entire turkey. Make sure to inject deep into the muscle to prevent leaking of sauce, and skin from scorching. Pat turkey dry after injecting. Place the turkey on the stand that comes with the fryer. (Discard any leftover injection sauce.)
2. To set up fryer: Select a location outdoors, safely away from house, garage or deck, and protected from windy areas or rain. Work on a flat, nonflammable surface. Fill the 30 quart fryer with oil. Heat the oil to 350°F to 365°F (professional turkey fryers come with a connection for your propane tank. Follow the directions that come with your fryer for this assembly.)
3. Use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature as the oil can begin to smoke and catch fire. Keep constant watch over the temperature and be mindful of the splashing of hot oil as it can burn your skin. NEVER leave the fryer unattended. Keep children and pets safely away.
4. Slowly immerse the turkey on the turkey stand into the hot oil. Cook for about 3 1/2 minutes per pound for a whole turkey, approximately 50 minutes for a 14 lb. turkey, or 42 minutes for 12 lbs. The internal temperature of breast meat should register 165°F.
5. Remove the turkey from the oil carefully, and immediately wrap it with aluminum foil. Let the turkey rest 30 minutes before carving. This will allow the turkey to reach the proper serving temperature and enable the juices to circulate back through the meat. Carve and serve with your favorite sides.
Makes 12 to 14 servings
Notes: The minimum oil level should be 3 to 5 inches below the top of the fryer. To measure the amount of oil needed, place the uncooked turkey into the fryer. Fill with cold water to just cover the turkey. Remove the turkey. Mark the water line on the outside of the fryer. Discard water and thoroughly dry the fryer. Proceed with recipe.
Meat marinade injection needles are available at kitchen supply stores, or hard-ware stores where professional fryers are sold.
SPICY YOGURT HUMMUS DIP
Make this robust dip and serve with veggies or chips. Also great as a spread on wraps with grilled vegetables.
Prep Time: 5 minutes Cook Time: 0 minutes
½ cup FRANK’S® RedHot® Sweet Chili Sauce
1cup prepared hummus
.5cup greek yogurt
1tablespoon FRANK’S® REDHOT® Cayenne Pepper Sauce
1tablespoon minced cilantro
1teaspoon curry powder
½ teaspoon finely minced garlic
1tablespoon lime juice
1. Combine all ingredients. Chill.
2. Serve with cut-up vegetables or chips.
Makes-about 1 cup
FRANK’S® SWEET CHILI CREAM CHEESE DIP
A super simple way to enjoy FRANK’S® RedHot® Sweet Chili Sauce.
1 cup FRANK’S® RedHot® Sweet Chili Sauce
8 ozs Cream Cheese
2 cups Mixed cut raw vegetables (crudites) to dip
1. PUT Cream cheese in shallow soup bowl.
2. POUR FRANK’S® RedHot® Sweet Chili Sauce over.
3.ARRANGE crudites around
SWEET CHILI BBQ MEATBALLSPrep Time: 5 minutes Cook Time: 15 minutes
3/4 cup barbecue sauce
3/4 cup FRANKS® REDHOT® Sweet Chili Sauce
36 (1 inch) frozen meatballs
1. COMBINE barbecue sauce and Sweet Chili Sauce in large skillet. Heat to a boil.
2. STIR in meatballs. Simmer, covered, about 10 min. until meatballs are heated through. Stir often.
3. SERVE meatballs with party picks.
Makes 12 servings
Tip: This recipe can easily be doubled and heated in a slow cooker for a party buffet.