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If you attended SeaWorld Orlando's Bud BBQ Fest in February, you may have tasted this scrumptious dish!
"Georgia" Peach & Pecan BBQ Sauce
Recipe By: Chef Lenny Martinsen
Preparation Time 30 minutes
Makes 1 Quart of BBQ Sauce
Amount Ingredient - Preparation Method
| --------- |
-------------------------------- |
| 24 oz |
2 - 12oz cans of canned peaches (blended) |
| 1 oz |
Onion |
| 1 oz |
Jalapeno Pepper |
| 2 oz |
Brown Sugar |
| 1/2 |
Orange |
| 2 oz |
Mango Chutney |
| 1 tsp |
Cajun Seasoning |
| 1 tsp |
Garlic -- Chopped |
| 1/4 cup |
Chopped Pecans |
| 2 oz |
Vegetable Oil |
Add oil to sauce pan, let it get hot. Add onions, jalapeno and garlic. Sauté 2 -3 minutes. In a blender, add peaches, blend until smooth. Add to sauce pan. Combine the rest of the ingredients except pecans and bring to a boil. Reduce heat and simmer for 30 minutes. Add pecans to sauce then serve.
Toast pecans in oven at 350 degrees until lightly browned, then cool.
Prior to serving add toasted pecans to sauce.
Passion Fruit Flan, makes 7 - 4 oz. portions
Ingredients
9 oz. Evaporated Milk
9 oz. Milk
13 oz. Sweetened Condensed milk
5 oz. Thawed egg yolks
1 ½ oz. Water
1 Tbsp. Passion fruit puree
pinch salt
2 cups sugar (caramelized)
Paper cupcake cups
Directions:
Preheat oven to 350 degrees
Mix egg yolks with water. Combine with all other ingredients (except sugar) until well mixed.
Caramelize 2 cups of sugar by heating until sugar liquefies to a golden brown color (320-350 on a candy thermometer). Then pour into cupcake paper cups.
Set cups in a baking pan. Fill pan with water (don't get water in cups) to set up water bath.
Fill cups with flan mixture, approx. 4 oz. in each cup
Bake in oven for 30 minutes.
Rotate pan during cooking.
Grilled Mahi Mahi With Citrus Cilantro Marinade
Serves Four
Mahi Mahi 4 ea. 6oz filets
Citrus Cilantro Marinade* 32oz
Preparation:
Prepare marinade sauce, set aside and refrigerate.
Place Mahi Mahi in a dish and pour marinade sauce on fish to marinate (12oz). It is best to let stand for 4 - 6 hrs to allow marinade to flavor the fish.
Allow grill to get hot. Place filet on grill skin side up. Allow the fish to mark on grill. Brush fish with marinade.
Lift fish with tongs to crisscross, allow to mark. Brush again with marinade. Turn fish over and continue process. You may want to pull the fish to the side of the grill to allow it to finish cooking. Continue brushing with the marinade. Fish will begin to flake lightly when finished cooking.
Plate up and enjoy!!! Garnish with fresh chopped cilantro on top.
Citrus Cilantro Marinade*
Yield 2qts.
Apple Juice 3oz
Orange Juice 4oz
Lime Juice 4oz
Brown sugar 4oz
Mustard 1oz
Worchester Sauce 2oz
Garlic ( chopped) 1oz
Honey 2oz
Cider Vinegar 2oz
Cayenne Pepper ½ tsp
Tabasco ½ tsp
Cajun Seasoning 2oz
Pineapple Juice 8oz
Cilantro (chopped) ¼ bunch
Combine all ingredients in a sauce pot and bring to a boil. Let simmer for 30 minutes. Allow sauce to cool and refrigerate.
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