Sunnys Spicy Hawaiian Bbq Sauce Food

SPICY HAWAIIAN BBQ SAUCE

Steps:

• In a saucepan, combine the pineapple juice, ketchup, teriyaki sauce, and garlic. Stir well.
• Bring the sauce to a quick boil, then lower the heat to low and add in the dark brown sugar, ground ginger, and cayenne pepper powder. Stir well.
• Allow the sauce to simmer, stirring occasionally, for 10 minutes. Taste the sauce and add liquid smoke (optional) and/or additional cayenne pepper, brown sugar, and/or ground ginger to taste.

SUNNY'S GRILLED SHRIMP WITH SUNNY'S 1-2-3 BBQ SAUCE

Steps:

• Preheat a grill or grill pan to medium low.
• Arrange the shrimp on the skewers, leaving a bit of space between each one. In a small bowl, vigorously whisk the lemon juice and olive oil. Brush this on both sides of the shrimp and let rest just 1 minute.
• Put some Sunny's 1-2-3 BBQ Sauce in a bowl for brushing on the shrimp; reserve the remaining sauce in a separate bowl for serving.
• Grill the shrimp until they just begin to turn color and become only slightly opaque. As this happens, flip the skewers and begin to brush right away with my 1-2-3 BBQ Sauce. Cook until the shrimp are almost completely opaque, just a few minutes more. Remove to a plate and cover lightly with aluminum foil to allow them to finish cooking through from the heat of the grill.
• Serve with the reserved sauce on the side.
• In a small saucepot over medium heat, add the shallots and enough olive oil to just coat them. Season with a pinch of salt and more pepper than normal. Saute the shallots until translucent and tender, about 5 minutes. Add the ketchup and cook until it loses its bright red color, a few minutes more. Add the brown sugar and cook until it dissolves and blends in with the sauce. Cover and simmer over low heat for 15 minutes. Taste again for seasoning. Use everywhere!

SUNNY'S SWEET AND SPICY KOREAN BBQ

Steps:

• For the beef and marinade: Slice the partially frozen tenderloin as thin as possible using an extremely sharp knife; aim for 1/4-inch thickness.
• In a food processor, combine the soy sauce, brown sugar, vegetable oil, red chile flakes, garlic, apples, ginger, onions and few grinds of black pepper. Cut 4 of the scallions into quarters and add to the food processor. Blend until smooth. Pour into a large resealable plastic bag. Add the sliced beef, and then squeeze out as much air as possible. Let marinate at room temperature for 1 hour.
• Preheat a grill, grill pan or electric tabletop grill to medium-high heat. Remove the beef slices from the bag, shaking off any excess marinade. Cut the remaining scallions into 4-inch pieces.
• When you are ready to eat, place the scallions on the grill, add the beef slices and cook the beef for 1 minute per side and the scallions until slightly charred. Remove to a platter.
• For the lettuce wraps: Fill a lettuce leaf with some of the meat, carrots, sprouts, radishes, kimchi and grilled scallions. Serve with the hot sauce and Sesame Soy Dipping Sauce.
• Whisk together the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl.

SUNNY'S GREEN GODDESS MUSSELS

Steps:

• In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
• While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
• Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

SUNNY'S BBQ POPCORN

Steps:

• Combine the popcorn, barbecue seasoning and sugar in a large bowl and toss together.

SUNNY'S RACKED WINGS WITH MUSTARD BBQ SAUCE

Steps:

• In a medium saucepot on medium-high heat, add the mustard, beer or tea, cane syrup, hot sauce, white vinegar, Worcestershire sauce, garlic, a pinch of salt and plenty of grinds of black pepper. Simmer until slightly thickened, about 30 minutes.
• Heat a grill for indirect cooking to 375 degrees F.
• Place the wings on a wire rack, then top with a second wire rack and secure with wire on both sides. Sprinkle on both sides with salt, pepper and a dusting of paprika. Place on the grill over the indirect heat, meat-side down. Close the grill and cook for about 15 minutes. Baste with the sauce, then flip the wings and brush with more sauce. Continue to grill until the wings are golden and the sauce is set and sticky, about 15 minutes more. Serve with the bread and pickles.

HAWAIIAN BARBECUE SAUCE

Steps:

• Mix all ingredients well.
• Use to baste chicken, pork, or lamb.

SPICY HAWAIIAN STYLE BBQ SAUCE

Steps:

• When Pork is finished roasting, add the Pan Drippings, Teriyaki Sauce, and red pepper flakes to a sauce pan, over low heat. Meanwhile mix together Corn Starch and water. Then pour corn starch mixture into the Teriyaki Sauce mixture, and bring to a simmer till it thickens. Mix in 1 Cup of Ketchup.