Saucy Mama’s Island Hopping Burger & A Give Away

Saucy Mama Island Hopping Burger

Saucy Mama’s Island Hopping Burger

When Saucy Mama of  Barhyte Specialty Foods, Inc. put out the call to bloggers to create new recipes using their sauces, dressings and marinades for the chance to win a spot at the World Food Championships I jumped right in. First of all, the company sent me an assortment of their delicious products (yes-I tried them all).  Second of all, one of my lucky readers will win an assortment of wing sauces; such a generous win-win for everybody.

Make Every Meal Extraordinary is Saucy Mama’s philosophy and these products make it easy. They are so flavorful that a recipe needs little else to highlight the fresh ingredients. Inspired by the Orange Habanero Wing Sauce, the Jamaican Jerk Wing Sauce, The Hot Wing Sauce and the Honey Dijon Dressing…and this gorgeous weather (finally) grilling burgers just seemed right. Specifically, Saucy Mama’s Island Hopping Burgers.IMG_1707

This lip-smacking recipe cooks up quickly once you assemble your ingredients and prepare them for the grill. It’s a giant burger with some bold spicy-sweet flavor that will have you longing for some sand between your toes and a cool drink in your hand.

ready to grill

ready to grill

Tropical Honey Dijon Dressing

Tropical Honey Dijon Dressing

Saucy Mama’s Island Hopping Burger

4 large shrimp, shelled, deveined

2 tablespoons Saucy Mama Hot Wing Sauce

1/3-cup mayonnaise

1 tablespoon Saucy Mama Honey Dijon Dressing

¼ cup small dice fresh mango

¼ cup crushed, well-drained canned pineapple

3 tablespoons chopped cilantro

¾- pound ground pork

¼ cup plus 2 tablespoons Saucy Mama Jamaican Jerk Wing Sauce, divided

¼ cup chopped green onions

4 tablespoons panko bread crumbs, divided

1 teaspoon kosher salt, divided

¾-pound ground chicken

¼ cup plus 2 tablespoons Saucy Mama Orange Habanero Wing Sauce, divided

vegetable oil for greasing grill rack

4 chunks fresh pineapple

1 sweet onion, cut into ½-inch slices

4 brioche hamburger buns, sliced horizontally into 3 layers

4 leaves fresh butter lettuce

Heat grill to medium-high. Soak 4 (6-inch) wooden skewers in water. In small bowl, toss shrimp with Hot Wing sauce; set aside. In small bowl, stir mayonnaise, Honey Dijon Dressing, mango, crushed pineapple and 1-tablespoon cilantro until well-mixed; set Tropical Honey Dijon Dressing aside. In medium bowl, combine pork, ¼ cup Jamaican Jerk Wing sauce, green onions, 2 tablespoons panko and ½ teaspoon of salt; mix well. Dip hands in cool water; with damp hands shape pork mixture into 4 (4-inch) patties. In same bowl, combine chicken, ¼ cup Orange Habanero Wing Sauce, remaining panko, cilantro and salt; mix well. With wet hands shape chicken mixture into 4 (4-inch) patties. Thread 1 pineapple chunk and 1 shrimp on each skewer. Brush grill rack with oil. Place pork and chicken patties on rack. Cook, turning once, 3 to 5 minutes on each side, or until just cooked through, brushing the pork patties with remaining Jerk sauce and chicken patties with remaining Orange Habanero sauce after turning. While the patties are grilling, place the onion slices and shrimp-pineapple skewers on grill rack; cook 2 to 3 minutes per side or until the onions are crisp tender and the shrimp are pink and just cooked through. During the last few minutes of cooking time, place the rolls, cut side down, on outer edges of grill rack to toast lightly.

To assemble the burgers divide the tropical dressing into 8 portions. On each roll bottom spread 1 portion of dressing, 1 lettuce leaf and 1 pork patty. Top the pork patty with the middle layer of toasted bun, another portion of dressing, a chicken patty and some grilled onions. Add the roll tops. Press the shrimp-pineapple skewer through the top of the burger.

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Now for the give away. Simply leave a comment on which Saucy Mama product you are most eager to taste (believe me I know you want them all). In 10 days (May 15) I will choose one random winner who will win a 3 bottle assortment of yummy wing sauces. Meanwhile, do yourself a favor and join Saucy Mama on Facebook and Twitter. Surround yourself with their generosity of spirit.

Inspirational Kid-Friendly Meal

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Crispy Coconut Chicken Dippers with Wowee Maui Mustard.   Photo by: Southern Living

It is a rainy Saturday morning in Connecticut on April 16, 2011; a good day to make lentil soup and prepare for the Easter week ahead. Like many families, the kids are coming home for the holiday and thoughts of sandwiching myself between my two babies fills my heart with fun anticipation reminding me of just how blessed I am. It’s delightful to be planning a menu around their favorite dishes. As my thoughts turn to Crispy Coconut Chicken Dippers with Wowee Maui Mustard the doorbell rings.

family photo

my favorite sandwich

Through the window are two men in uniform. My heart begins to race and before I say hello I ask, “Why are you here? He has been safely home from Afghanistan for 6 months. “ All I could do was invite them in, turn off the soup, wait for Bill to come home and hope to wake up from this nightmare. My head is spinning handing the military chaplain a photo album illustrating the last 5 years of William’s life and commitment to the Navy. The only sound comes from the front porch where the Navy and American flags are trembling in a rain of tears.

Cooking and baking are so very therapeutic. There is nothing like getting into the kitchen and banging a few pots and pans together to de-stress and express something from one’s heart. The food is about who I am, where I’ve been and those who inspire me. It’s a generous piece of me on a plate. Find something you are passionate about and just do it. Be inspired by the ones you love and the ones you’ve lost. Out of chaos comes creativity and our very survival depends on that.

As I am constantly tinkering with my recipes I rarely make the same thing twice. This recipe is an exception. After all it is one of my children’s favorites and won the “Kid’s Category” at the Southern Living Magazine Cook-Off in 2005.

Crispy Coconut Chicken Dippers with Wowee Maui Mustard

4 boneless skinless chicken breasts

1 cup flour

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon pepper

3/4 cup lime-flavored seltzer water

2 cups sweetened flaked coconut *

1 cup fine dry breadcrumb

vegetable oil ( for frying)

salt (optional)

Maui Wowee Dipping Sauce

1 (8 ounce) can crushed pineapple, drained

1/2 cup red pepper jelly

3 tablespoons whole grain mustard

Cut each chicken breast into 4 to 6 (1-inch) strips. Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture. Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°. Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Dipping Sauce.

 To make the dipping sauce simply mix all the ingredients together in a bowl

*Note: unsweetened coconut works well, too. I like Bob’s Red Mill unsweetened shredded coconut