Sugarcane Chicken Skewers With Sango Sauce Food

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SUGARCANE WINGS WITH CANE ROW BBQ SAUCE AND ROSEMARY RANCH



Sugarcane Wings with Cane Row BBQ Sauce and Rosemary Ranch image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 26

2 pounds chicken wings (party wings cut)
1 tablespoon yellow mustard
1 tablespoon Creole mustard
1 tablespoon Cajun Select Seasoning, recipe follows
Kosher salt and freshly ground black pepper
2 stalks sugarcane, split in half and cut into 6- to 10-inch sections
Cane Row BBQ Sauce, recipe follows
Ranch dressing, for serving
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
1 cup ketchup
1 cup cane vinegar
3/4 cup honey
3/4 cup molasses
1/4 cup cane syrup
1 teaspoon garlic powder
Dash hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper

Steps:

  • Heat a charcoal grill for cooking at medium heat.
  • Add the wings to a large bowl and toss with the yellow and Creole mustards. Sprinkle with the Cajun seasoning and some salt and pepper and toss to coat.
  • Add the sugarcane to the hot grill, then add the wings. Grill wings, covered and turning occasionally, until golden brown and crisp, 15 to 20 minutes. Baste with the BBQ sauce the last few minutes of grilling, then cover the grill and cook for 2 more minutes. Serve garnished with the charred sugarcane and with ranch dressing on the side.
  • Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
  • Add the ketchup, vinegar, honey, molasses, cane syrup, garlic powder, hot sauce and salt and pepper to taste to a saucepot, then cook on medium heat, stirring occasionally, until thick, 25 to 30 minutes.

SKEWERED CHICKEN: ANTICUCHOS DE POLLO



Skewered Chicken: Anticuchos de Pollo image

Provided by Aarón Sánchez

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

10 individual chicken tenderloins
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tablespoon sliced lemon rind
1 tablespoon chopped garlic
1/4 cup olive oil
10 wooden bamboo skewers

Steps:

  • In a mixing bowl combine the chicken with all the other ingredients and be sure to toss it all thoroughly. Marinate for 1 hour.
  • Place the tenders on the skewers. On hot grill cook skewers for 4 minutes on each side.

TROPICAL CHICKEN ON SUGARCANE SKEWERS WITH PEANUT-PLANTAIN DIPPING SAUCE



Tropical Chicken on Sugarcane Skewers with Peanut-Plantain Dipping Sauce image

You may use canned or fresh sugarcane in this recipe. If using fresh sugarcane, use a paring knife to peel and carefully slice stalks lengthwise into skewers 4 to 6 inches long. For canned sugarcane, cut each cylinder lengthwise into 6 to 8 pieces. You will need 36 skewers for this recipe; wooden or bamboo skewers may also be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 14

1/2 cup dark rum
1/2 teaspoon ground allspice
1 cup store-bought pineapple juice
1 cup freshly squeezed orange juice (3 to 4 oranges)
2 scotch bonnet or other small hot fresh chili peppers, seeds and ribs removed, minced
2 tablespoons packed dark-brown sugar
1 tablespoon lemon juice
1/2 cup peanut oil
1 1/2 skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
1 unripe papaya, cut into 1 1/4-inch pieces
1 unripe mango, cut into 1 1/4-inch pieces
1 unripe pineapple, cut into 1 1/4-inch pieces
2 firm avocados, cut into 1 1/4-inch pieces
1 very ripe plantain, sliced

Steps:

  • In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.
  • Arrange 1 piece of chicken on a skewer with 2 pieces of fruit, with the exception of the plantain. Alternate papaya, mango, pineapple, and avocado with chicken on skewers, until all ingredients are used. Transfer skewers to the prepared baking dishes, turning to coat. Cover with plastic wrap, and refrigerate for 30 minutes.
  • Heat a grill pan on the stove over medium heat, or prepare an outdoor grill. Meanwhile, add plantain to marinade in the food processor. Process until smooth. Transfer to a serving bowl, and set aside.
  • Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.

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