Slam Dunk Sauce Food

SLAM DUNK SAUCE

Slam Dunk Sauce image

Sweet and pungent BBQ sauce for any light meat, pork, chicken, etc. Use as a baste or marinade and serve on the side with charcoal broiled ribs, chicken, or pork.

Provided by GOLFERGOD

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 1h40m

Yield 28

Number Of Ingredients 12

Ingredients

3 tablespoons mustard powder
¼ cup wasabi powder
1 teaspoon salt, or to taste
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
¼ cup honey
1 (12 fluid ounce) can or bottle beer
3 cups ketchup
½ cup Worcestershire sauce
2 tablespoons lemon juice
½ cup finely chopped onion
½ cup chopped fresh cilantro

Steps:

In a medium saucepan, combine the mustard powder, wasabi powder, salt, cayenne pepper, ground black pepper, honey and 1/4 cup beer. Mix well, then stir in the ketchup, Worcestershire sauce, lemon juice, onion and cilantro.
Place saucepan on the stovetop and bring to a boil over medium high heat. Reduce heat to low and let simmer for at least 1 to 1 1/2 hours. Pour in beer as needed to keep a consistency slightly thinner than ketchup.

Nutrition Facts : Calories 52.8 calories, Carbohydrate 11.7 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.9 g, Sodium 420.3 mg, Sugar 9.1 g

SLAM DUNK

Slam Dunk image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 24 cupcakes

Number Of Ingredients 16

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs, at room temperature
1/2 cup honey
1 1/2 teaspoon vanilla extract
1 1/2 cups milk
1 cup honey roasted peanuts, finely chopped
Vanilla Buttercream Frosting, recipe follows
32 ounces caramel popcorn with peanuts, for garnish
2 sticks (1/2 pound) unsalted butter, at room temperature
1 teaspoon vanilla extract
4 to 6 cups powdered sugar
1 tablespoon heavy whipping cream

Steps:

Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners.
In a medium bowl, stir together the flour, baking powder and salt. In a large mixing bowl, using a electric mixer with paddle attachment, beat the butter on medium to medium-high speed for 30 seconds, gradually adding the granulated sugar about 1/4 cup at a time, until combined. Scrape the sides of the bowl down and beat until light and fluffy, about 2 minutes more. Add the eggs one at a time, beating well after each addition. Add the honey and vanilla. Alternately add the flour mixture and the milk, beating on low speed after each addition just until combined. Fold in the chopped peanuts.
Spoon the batter into the lined pans, filling the cups half to two-thirds full. Bake until a wooden toothpick inserted in the cupcake center comes out clean, 18 to 22 minutes. Cool the cupcakes completely.
Frost the cupcakes with Vanilla Buttercream Frosting. Place caramel popcorn on top of the frosting in a mounded fashion, pressing gently to secure.
Using an electric mixer with paddle attachment, beat the butter until smooth. Add the vanilla extract. Alternately add the powdered sugar and heavy whipping cream, beating on high after each addition until the frosting reaches piping consistency.

SLAM DUNK COCONUT SHRIMP DIPPING SAUCE

Slam Dunk Coconut Shrimp Dipping Sauce image

This is our favorite dipping sauce for coconut shrimp. The heat from the horseradish combined with the sweet apricot and citrus pineapple flavors makes this a real slam dunk! This freezes well.

Provided by SHORECOOK

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 24

Number Of Ingredients 3

Ingredients

1 (18 ounce) jar apricot preserves (such as SMUCKER'S® Apricot Preserves)
4 teaspoons prepared horseradish
1 cup crushed pineapple

Steps:

Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 57.9 calories, Carbohydrate 15.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 11.2 mg, Sugar 10.7 g

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