Devin’s Kickass Cajun Seasoning is now a part of Brad Pitt’s charity A Night To Make It Right that is helping to rebuild homes in New Orleans. On March 10th, Brad is hosting a star studded gala with Ellen Degeneres for the “Night To Make It Right Gala.” Performers include, Rhianna, Sheryl Crow, Randy Jackson and Seal. We are donating 1000 spices and have helped raise $10,000 so far. So we want to kick this awesome event off with a bang and get you guys involved to help us help New Orleans come back stronger than ever! We know this is just the start of something big and we know how much you love Devin’s Kickass Cajun Seasoning, so now you have a chance to win a case of spices or a ticket to the “Night To Make It Right” after party, or a luncheon with Ronn and I!!
The contest will end on Ronn’s birthday March 4th and we will announce the winners on our website that week! You must be responsible for your own transportation to the venue. Just donate $50 to enter to win a case of spices, $100 to win a ticket to the after party or $250 to win a luncheon with us! You may paypal your donations to devronnenterprises@yahoo.com. We will notify you by email and post on our website after March 4, 2012. We are so excited to participate in this awesome event and would love your support.
Contest!!
Beef and Mushroom Stir-Fry
Ingredients
- 1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
- 1 tablespoon Asian sesame oil
- 1 tablespoon minced peeled fresh ginger
- 12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
- 8 ounces snow peas
- 1 bunch green onions, sliced, divided
- 1 cup fresh cilantro leaves, divided
- 5 tablespoons hoisin sauce
- 2 teaspoons chili-garlic sauce
- Devin’s Kickass Cajun Seasoning
Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro, serve over rice.
Slow Cooked Southern Styled BBQ Ribs
- 2 slabs of baby back ribs
- 1 cup KC Masterpiece® Southern Style Barbecue Sauce (New Flavor!)
Dry Rub
- 1/4 cup dark brown sugar
- 4 teaspoons garlic salt
- 4 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon red pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon white pepper
- Devin’s Kickass Cajun Seasoning
Liquid Seasoning
- 1/2 cup apple cider
- 1/4 cup apple jelly
- 1/4 cup honey
- 1/4 cup brown sugar
- Dry rub generously
Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve one tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of the ribs.
Build a charcoal fire for indirect cooking with Kingsford® charcoal. Add a small aluminum pan to the void side of the grill and fill in halfway with water. When the charcoal grill reaches 250 degrees Fahrenheit, place ribs meat-side up on the grill grate and cook over indirect heat for two hours and 15 minutes.
Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. Mix the liquid seasoning in a small bowl. Pour 1/2 cup on the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250 degrees Fahrenheit.
Remove the ribs from the charcoal grill and discard foil. Brush KC Masterpiece® Southern Style Barbecue Sauce on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.
Leg of Lamb with Garlic and Mustard
- 1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
- 8 garlic cloves, peeled, divided
- 1/2 cup whole grain Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons fresh lemon juice
- Nonstick vegetable oil spray
- Fresh rosemary sprigs and fresh Italian parsley sprigs
- Devin’s Kickass Cajun Seasoning
Preparation
Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette
- 1/2 cup Asian sweet chili sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 12 peeled cooked large shrimp with tails left intact (about 8 ounces)
- 1 large head of butter lettuce, leaves separated
- 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
- 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices
- Devin’s Kickass Cajun Seasoning
Whisk first 3 ingredients in small bowl; season with salt and pepperj and Devin’s Kickass Cajun Seasoning. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.
Filet Mignon with Mustard Sauce
- 1 (7-ounce) filet mignon (2 inches thick)
- 1/2 teaspoon olive oil
- 1 1/2 tablespoons Cognac
- 1/4 cup beef broth
- 1/4 cup water
- 2 tablespoons coarse-grained mustard
- 1 teaspoon unsalted butter
- Devin’s Kickass Cajun Seasoning
Crawfish Etouffée
- 2 pounds peeled crawfish tails
- 1 stick (8 tablespoons) butter
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 tablespoon cornstarch
- 1 cup water
- Salt and cayenne pepper, to taste
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Devin’s Kickass Cajun Seasoning
Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne and Devin’s Kickass Cajun Seasoning of course.
Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
Oven Roasted Dungeness Crab
- 1/4 cup (1/2 stick) butter
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1 tablespoon minced shallot
- 1 1/2 teaspoons dried crushed red pepper
- 2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
- 2 tablespoons chopped fresh thyme, divided
- 2 tablespoons chopped fresh parsley, divided
- Devin’s Kickass Cajun Seasoning
- 1/2 cup blood orange juice or regular orange juice
- 1 teaspoon finely grated blood orange peel or regular orange peel
Preparation
Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
White Wine Beef
Ingredients
- 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
- 1 tablespoon all-purpose flour
- 4 tablespoons olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 1/2 tablespoons chopped rosemary
- 2/3 cup dry white wine
- Devin’s Kickass Cajun Seasoning
Preparation
Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat. Sauté steak in 2 or 3 batches until no longer pink on the outside, about 2 minutes per batch, adding 1 1/2 tablespoons more oil as needed. Transfer to a plate.
Sauté garlic and rosemary in remaining tablespoon oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 teaspoon each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beef with juices to skillet and warm through.
Goodbye 2010, Hello 2011!!!
Wally and Ronn
Wally and Lori
Our holiday season was fun and festive this year to say the least. We celebrated with a few friends and the kids had a lot of fun dressing up in colorful wigs that Ronn and pal Wally Crowder got us all.
Christmas Dinner
Lots of great food, wine and champagne was on hand to celebrate the season with love and gratitude. We now are nearing the end of 2010 and I can say it’s been a very good year for us in so many area. I’m getting my health back on track with my hormonal creams and feel happy and energetic again. After all the traveling earlier to Italy and Hawaii,
DevRonn
The Girls
Ronn and I are so thrilled to just be home and couldn’t be happier with married life. I can safely say that we are looking forward to 2011 as being a very good year in every way and we look forward to sharing more photos, videos and chances to win signed merchandise from us. Please don’t forget to sign up for our newsletters at Devronn so that you can be the first to know when and where PLAYER will be performing and have chances to win backstage passes! Also, I’m happy to start my my own youtube channel, especially for women over 40 and will give you tips on cooking, fashion, beauty, health and relationships. Ronn and I are also working together on giving you more videos on our Devronnfilms youtube channel of PLAYER rehearsals, videos, jam parties and more so please subscribe there also. We look forward to getting closer and more intimate with our devoted fans and appreciate your support. Hope you all have a safe and wonderful New Year!
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