Tag: delicious

Old Bay Fried Chicken Sandwich

Old Bay Fried Chicken Sandwich

Old Bay instantly makes anything better. Fish, taxes, your mother-in-law. The sky is the limit. This Fried Chicken Sandwich is taken to the next level with a bit of help from Maryland’s finest spice. Tips / Suggestions

Reverse Seared Kurobuta Pork Rack with a Sweet Peach Sauce 

Reverse Seared Kurobuta Pork Rack with a Sweet Peach Sauce 

Do you want to eat like a daimyo? Or a samurai? Maybe ninjitsu is more your speed? Regardless, this Japanese-inspired Kurobuta Pork will have your guests karate chopping each other over the last ribs. Only invite guests with honor, because your hands will be full 

Spicy Spanish Garlic Shrimp

Spicy Spanish Garlic Shrimp

¡Viva el rey! That’s what your guests will be saying once they’ve had a serving of these delicious Spanish Garlic Shrimp. Another relatively easy recipe that will dazzle the taste buds and doesn’t look half bad either. Guests will be trying to lick your cast iron pan clean after this one is gone.

Tips / Suggestions

  • Be sure to keep plenty of space between the shrimp when searing. This will give them a better crust before flipping over. I like to check the first one I set down by lifting up slightly to see if it has a good sear.
  • This dish can be pretty spicy. Go lighter on the paprika or red pepper flakes if you’re concerned.
  • If you don’t have sherry cooking wine, just use any cheap red wine you have. Or you could use a cheap white wine.
Print Recipe

Spicy Spanish Garlic Shrimp

Recipe by BacusBBQ
Servings

2

servings
Prep time

10

minutes
Cooking time

4

minutes
Calories

kcal

Spicy Spanish garlic shrimp pan seared and finished off in sherry wine and lime juice will leave you wanting more. The best part is, it's super easy and only takes minutes.

Ingredients

  • 1 lb 1 shrimp peeled and deveined

  • 3 cloves 3 finely chopped garlic

  • 2 tbsp 2 olive oil

  • 3/4 tsp 3/4 smoked spanish paprika

  • 3/4 tsp 3/4 red chili flakes

  • 1 tsp 1 salt

  • 1 tsp 1 cracked black pepper

  • 1 1 lime cut in half

  • 3 tbsp 3 sherry cooking wine

  • 2 tbsp 2 chopped cilantro

Directions

  • Add the shrimp, paprika, salt, and pepper to a bowl. Mix thoroughly. Set aside.
  • Heat your grill to around 350 to 375 degrees F. Place a cast iron pan on the grill and add the olive oil. Once hot, add the garlic and chili flakes. Cook for 1 minute, stirring frequently.
  • Add your shrimp to the hot pan and sear for 1 to 1.5 minutes. Be sure that the shrimp are completely flat on the pan and not too close to the other shrimp.
  • Flip the shrimp over, add the sherry wine, and juice from one of the lime halves. Cook for roughly 1.5 minutes.
  • One the shrimp are done cooking, remove from the pan, top with juice from the other lime half, spread the cilantro over top, and dig in.
Sweet Chili Cedar Planked Salmon

Sweet Chili Cedar Planked Salmon

A cedar plank is a little surfboard that carries a filet of salmon across the waves of flavor and into your mouth. This sweet chili variety is a beach party in your mouth, so grab some planks and get grilling before the tide comes in. 

Cheerwine BBQ Chicken

Cheerwine BBQ Chicken

Cherry Coke is for pleebs. Cheerwine is the preferred cherry-flavored soft drink of winners, and it simply makes this BBQ Chicken. I dare say it “kicks it up a notch” and will take you deep into Flavortown®, no passport required. I’d insert another lifted Food 

Paella on the Grill

Paella on the Grill

This paella is easy to cook and no one is leaving the table hungry. It has a full compliment of shrimp, clams, chicken and chorizo that cover all the important food groups. Recipe is relatively easy to prep and cooks quick for a potentially last minute dish that will leave your guests asking for more.

Tips / Suggestions

  • One of the great things about this dish is that you can literally add anything to it. Just go to the grocery and pick up what’s fresh. If there’s fresh fish available, use that. I typically love mussels but there weren’t any available so I used clams.
  • After you remove the paella from the pan you can cover with foil for 10 minutes before squeezing the lemon juice and adding the parsley. That way you can get everyone seated, bring the dish to the table, and then remove the foil. It keeps the dish a little warmer and will definitely impress everyone seeing it for the first time.
  • When placing the clams in the paella, push the hinge side into the dish so that they open upwards. Additionally, when buying clams, if their mouths are open, slightly hit the top of the shell and they should close. If not they may have gone bad.
Print Recipe

Paella on the Grill

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

kcal

Paella cooked on the grill and loaded with chorizo, shrimp, clams, and chicken. This is a great family dish and easier to make than it looks.

Ingredients

  • 1 lb 1 shrimp peeled and deveined

  • 1 lb 1 clams

  • 2 2 chicken breasts skinless / boneless

  • 1/2 lb 1/2 chorizo ground

  • 1 1 can of diced tomatoes 15oz

  • 1/2 1/2 vidalia onion diced

  • 1 1 bell pepper chopped

  • 1 tsp 1 black pepper

  • 1 tsp 1 salt

  • 1 tsp 1 Spanish paprika

  • 1 1 pinch of saffron

  • 3 tbsp 3 olive oil

  • 2 2 garlic cloves crushed

  • 2 cups 2 Arborio rice

  • 2 cups 2 chicken broth

  • 2 cups 2 beef broth

  • 2 tbsp 2 parsley chopped

  • 1 1 lemon sliced into wedges

Directions

  • Cut up the chicken into small chunks or strips, season heavily with salt and pepper, mix thoroughly, and set aside.
  • Add the shrimp to a mixing bowl with the salt / pepper and a pinch of paprika. Mix thoroughly and set aside.
  • Light up your grill and place a paella pan over top (or a large cast iron pan). I would suggest around 375 degrees F would be ideal. Once hot, add 1 tbsp olive oil, and then add the chorizo to cook for about 2 minutes, stirring frequently. Remove from the pan and set aside.
  • Add the remaining olive oil to the pan and once hot, add the chicken and cook (also turning frequently) for around 4-5 minutes until you have a nice sear all around. Remove from the pan and set aside.
  • Add the onions, peppers, and salt / pepper to the pan and cook for around 2 minutes, stirring frequently. Then mix in the saffron, paprika, and mix thoroughly.
  • Add the diced tomatoes and cook for 2 minutes stirring frequently.
  • Add the Arborio rice, chicken / beef stick, mix well, and then distribute the rice evenly throughout the pan. Then add the chicken and chorizo spreading across the entire pan.
  • Cook for roughly 8-10 minutes, not mixing anything in the pan. It really depends on how quickly the rice absorbs the juices. You need to go more on look than time. I rotate the pan every couple minutes just to even out any heat disparities, similar to what you would do with smoking a rack of ribs.
  • Now, softly nestle the clams and shrimp throughout the pan and cook for another 3-5 minutes. Once the clams have all opened they are done. I also like to turn over the shrimp half way through.
  • Remove the pan from the grill, top with juice from several of the lemon wedges, and spread the parsley over top. Nestle the remaining lemon wedges throughout the outer edges of the pan (for others to use) and dig in.
Smoked Chuck Roast Chili

Smoked Chuck Roast Chili

Chuck Chuck HIKE! (Real) Football is months away but this chili is right here, right now. Kick it up a notch with this meaty recipe.