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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.

Serves 4, takes approx 30 minutes
  • 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.

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.

 

Baked Stuffed Clams

Baked Stuffed Clams Recipe

Although this recipe calls for fresh clams, you can also make this with canned minced clams (use one 6.5 ounce can, drained of all but 1 Tbsp of clam juice). Bake as directed on clam shells, or bake in a casserole dish and use as a dip with crackers.

If you’ve purchasing clams, keep them in the refrigerator covered with a damp, wet towel. If you have dug up your clams, keep them covered with cool sea water in a bucket. Throw away any cracked or broken clams.

Ingredients

  • 10 large chowder or large clams, rinsed, sand and grit removed
  • 3 Tbsp minced onion
  • 1/2 cup butter (1 stick)
  • 2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1 cup bread crumbs
  • 1 Tbsp clam juice (or cooking liquid from steaming the clams)
  • Salt and freshly ground pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Devin’s Kickass Cajun Seasoning

Method

1 Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven’t opened it means they were dead to begin with and should not be eaten).

2 Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside.

3 Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.)

baked-stuffed-clams-1.jpg baked-stuffed-clams-2.jpg

4 Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top.

Makes 10-12 stuffed clams. Serves 3-6.

Grilled bacon wrapped filet on top of steamed spinach and sliced potatoes with a mushroom and pepper sauce was a favorite dinner we had last week. Ronn even grilled them in the pouring rain, which made it all that more special. You can find this along with other recipes in my “Cooking Cajun ” cookbook.  Use “Devin’s Kickass Cajun Seasoning” on all your dishes to add an extra zesty flavor to your dishes. With the holidays around the corner, why not try giving a can as a gift and help the city of New Orleans rebuild from the devastation of Hurricane Katrina? I promise you won’t be disappointed with our amazing Cajun spice, so spread the word and the love with “Devin’s Kickass Cajun Seasoning” today! www.devronn.com

Here are a couple of yummy, healthy and simple appetizers that’s great to have as a snack or at your next dinner party. It great with Devin’s Kickass Cajun Seasoning which adds alot of flavor to everything! Simply take a few Roma tomatoes and cut the tops off, scoop out the interior and add fresh crabmeat mixed with Devin’s Kickass Cajun Seasoning and parsley flakes for bite size stuffed tomatos! Cut an avacado in half and take out the seed, put in the crabmeat mixture and serve with a nice Chardonnay. Ronn and I had both of these yummy appetizers yesterday and I just had to share it with you! For more recipes visit our website www.devronn.com

I thought you’d guys would like something Cajun, just had that feeling. So here is a great Jambalaya dish. Devin’s Kickass Cajun Seasoning makes it extra zesty!


Ingredients

  • 5 1/2 pounds chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
  • 4 tablespoons vegetable oil
  • 1 1/2 pounds andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices
  • 3 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 4 large garlic cloves, finely chopped
  • 2 cups chicken stock or broth
  • 1 1/2 cups water
  • 1 (14- to 16-ounce) can whole tomatoes in juice, drained and chopped
  • 1/4 teaspoon cayenne (optional)
  • 2 1/2 cups long-grain white rice, rinsed and drained well
  • 1 cup thinly sliced scallion greens
  • Devin’s Kickass Cajun Seasoning


Pat chicken dry and season with salt. Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches). Transfer to a bowl as browned.

Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes. Transfer to a paper-towel-lined bowl as browned.

Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. Add 1 cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes.

Preheat oven to 325°F.

Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.

Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste.

Spaghetti with Fresh Clams, Parsley, and Lemon

Ingredients

* 1/2 cup extra-virgin olive oil

* 8 garlic cloves, thinly sliced

* 3 pounds fresh Manila clams or small littleneck clams, scrubbed

* 1/4 cup plus 2 tablespoons chopped fresh Italian parsley

* 1/2 cup dry white wine

* 1/4 cup fresh lemon juice

Devin’s Kickass Cajun Seasoning

* 1 pound spaghetti

Preparation

Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Here is a quick and easy salad that is great with Devin’s Kickass Cajun Seasoning and so healthy!


Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts
  • 1 5-ounce container herb salad mix
  • 1 cup coarsely chopped roasted red peppers from jar
  • 1/2 cup walnut halves or pecan halves, toasted
  • 1 10.5-ounce jar feta cheese in oil with herbs and spices
  • 1 tablespoon red wine vinegar
  • Devin’s Kickass Cajun Seasoning
  • Here is a dish that you can serve over rice, pasta or your favorite veggie. I cooked it today and served it over green beans. You can also add capers or arugula instead of spinach. Of course, Devin’s Kickass Cajun Seasoning makes it extra zesty!


    Shrimp Scampi

    Ingredients

    • 2 cloves garlic, sliced
    • 1 pound medium shrimp, peeled and deveined
    • Kosher salt and pepper
    • 1 cup dry white wine (such as Sauvignon Blanc)
    • 1 5-ounce package baby spinach
    • 2 tablespoons unsalted butter
    • 1 28-ounce can diced tomatoes, drained
    • 1 tablespoon fresh tarragon, chopped
    • 1 tablespoon fresh tarragon, chopped
    • (more)
    • 1 pound medium shrimp, peeled and deveined
    • Kosher salt and pepper
    • 1 28-ounce can diced tomatoes, drained
    • 1 cup dry white wine (such as Sauvignon Blanc)
    • 2 cloves garlic, sliced
    • 2 tablespoons unsalted butter
    • 1 tablespoon fresh tarragon, chopped
    • 1 5-ounce package baby spinach
    • 1 pound medium shrimp, peeled and deveined
    • Kosher salt and pepper
    • 1 28-ounce can diced tomatoes, drained
    • 1 cup dry white wine (such as Sauvignon Blanc)
    • 2 cloves garlic, sliced
    • 2 tablespoons unsalted butter and a generous amount of Devin’s Kickass Cajun Seasoning

    Because so many of you have been asking for this recipe that I made up yesterday, I’ve decided to blog and post it. Really did come out delicious! I don’t use measuring utensils so you must use your own taste buds to estimate.


    1 large Spaghetti Squash
    1 large onion
    3-4 cloves fresh garlic
    3-6 small cans of chicken broth
    fresh rosemary
    real bacon bits
    olive oil
    milk

    Take a spaghetti squash and put it in the oven or microwave for a few minutes to soften it. Chop an onion and a few cloves of fresh garlic and get a few cans of chicken broth. Poke the squash with a fork to see if it’s tender and then take it out and let it cool for a few minutes. Cut it in half and scoop out the seeds. Season to your liking, I of course use my spice and put face down on a cookie sheet back into the oven for 1/2 hour. Then simmer the chopped onion and garlic in a couple of Tablespoons of olive oil til tender and add the chicken broth. Take the Spaghetti squash out of the over and with a fork take out the inside so it comes out like spaghetti.


    Add the squash to the broth and the fresh rosemary and bacon bits. I estimate how much depending on my taste buds. Add a dash of milk to thicken and simmer for 20 minutes stirring frequently. Then puree’ in a blender a little at a time and put back to simmer for another 15 minutes. Add a little fresh rosemary and bacon bits for garnish and serve with garlic bread. So yummy!

    Love Dev