Wicked Shrimp By Mean Chef Food

WICKED SHRIMP BY MEAN CHEF

Steps:

• Coat prawns in flour.
• Heat clarified butter or vegetable oil on high heat.
• Add prawns to saute pan.
• Coat with steak seasoning (your favorite store brand like Lawry's or Johnny's will work fine).
• Add garlic to pan.
• To make the spice mixture, mix cayenne pepper, black pepper, salt, red pepper flakes, thyme, rosemary and oregano.
• Grind them together in a spice grinder or food processor.
• Top prawns with the spice mixture.
• Add white wine, beer and Worcestershire sauce to pan.
• Simmer 2-3 minutes until prawns are cooked.
• Swirl in butter to finish the sauce.
• Serve with a thick rustic bread.
• Serves 2.

HAWAIIAN SWEET ROLLS

Steps:

• In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105°F.
• In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
• Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
• Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
• Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
• Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
• Once the dough comes together and clears the sides, continue to knead for about 1 minute.
• Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
• Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
• Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
• Toward the end of the second rise, preheat oven to 350°F.
• Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
• Immediately brush rolls with butter.
• Serve warm or at room temperature.

PUMPKIN SEED CHICKEN MOLE

Steps:

• Place a dry cast-iron skillet over low heat.
• Toast the pumpkin seeds, cumin seeds, pepper and oregano, shaking the pan occasionally, until their aromas are released, about 5 minutes.
• Do not brown.
• Set aside to cool and then grind in a blender or food processor to a powder.
• Reserve.
• Combine the tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt in a food processor.
• Puree until smooth.
• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large saucepan over high heat.
• Standing back to avoid splatters, pour in the pureed tomatillo mixture, and sizzle for 30 seconds.
• Stir in the stock, reduce the heat and simmer 10 minutes.
• Turn the heat up to high and bring to a boil.
• Stir in the ground nut mixture and remove from the heat.
• Puree in a food processor or blender, in batches if necessary.
• Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish.
• Place the chicken breasts in the sauce and bring to a boil over moderate heat.
• Cover with foil, transfer to the oven and bake 20 minutes.
• Serve the chicken and sauce over a bed of white rice.
• Sprinkle the radish slices over the top.

EL GAUCHO'S WICKED SHRIMP

Steps:

• Coat prawns in flour.
• Heat clarified butter or vegetable oil on high heat.
• Add prawns to saute pan.
• Coat with steak seasoning (your favorite store brand like Lawry's or Johnny's will work fine).
• Add garlic to pan.
• To make the spice mixture, mix cayenne pepper, black pepper, salt, red pepper flakes, thyme, rosemary and oregano.
• Grind them together in a spice grinder or food processor.
• Top prawns with 1 1/2 tablespoons of the spice mixture.
• Add white wine, beer and Worcestershire sauce to pan.
• Simmer 2-3 minutes until prawns are cooked.
• Swirl in butter to finish the sauce.
• Serve with a thick rustic bread.

PIG PICKIN SAUCE BY MEAN CHEF

Steps:

• Mix together and use to sauce pulled pork.

BEEF BRISKET RUB BY MEAN CHEF

Steps:

• Mix ingredients together and place in a shaker if you have one.
• Sprinkle liberally over a 5-6 pound brisket and wrap tightly in plastic.
• Refrigerate at least overnight, until cooking time.

CREOLE BUFFALO SHRIMP

Steps:

• Combine the flour, creole seasoning, garlic powder, cayenne, onion powder, and black pepper in a zip lock bag.
• Shake the bag to mix the flour and spices.
• Rinse the shrimp under cold water; place in the bag and shake to coat the shrimp.
• Lay the shrimp in a casserole dish and refrigerate for 30 minutes to rest; do not discard the seasoned flour.
• Combine the minced garlic, butter, hot sauce and cayenne in a saucepan; heat until the butter is melted and keep warm.
• In a deep fryer, heat oil to 375 degrees.
• Remove the shrimp from the refrigerator and re-coat with the remaining seasoned flour.
• Place the shrimp in the hot oil and fry about 2-3 minutes, or until pink; fry in batches if necessary.
• Immediately coat with the spicy buffalo sauce and serve.