Garlic Lime Shrimp

Grilling shrimp is my favorite way to eat it. The smoke really adds character to the dish.

Ingredients:

10 large shrimp, deveined and peeled with tails left on

3 garlic cloves, minced

1 tablespoon Rebecca's 8 spice blend 

1/2 teaspoon sugar

2 tablespoons vegetable oil

juice from 1 lime
salt to taste

wooden skewers soaked in water for at least 30 minutes

Directions:
1. To a freezer ziplock bag add garlic, spice, salt, sugar and vegetable oil and shrimp; close bag and move around to coat completely. Refrigerate for 15 minutes to 1 hour.

2. skewer shrimp and squeeze lime juice over them, grease the grill grate and lay down skewers on the grill and cover. Check back frequently, they cook up very fast. Turn to cook the other side, they turn pink and curl when they are completely cooked.

BBQ Chicken Pizza- on the Grill

Sure you can use store bought cooked chicken but it is much more flavorful using my Spice Blend.

 

Ingredients:
1 boneless skinless chicken breast
1 teaspoon of Rebecca's 8 Spice Blend
1/4 teaspoon salt
1/2 cup honey BBQ sauce
1/2 cup of Monterrey jack cheese
1/2 cup mozzarella cheese, mix cheeses together
1/2 onion, sliced
1/4 cups Perfect Pizza Sauce
1 prepared Pizza Dough- Yeast Free rolled out and uncooked

Garlic Oil:
1/4 cup vegetable oil
2 big cloves of garlic, minced.

Preparing Garlic oil: Heat oil in a small pot, add in garlic and cook until fragrant, it does not take long. Remove from heat and it's ready.

Directions:
Preheat oven to 375 degrees.
1. Season chicken with salt and spice, bake for 30 minutes, until meat is no longer pink. Cut into bite-sized cubes and toss in BBQ sauce.

2. Heat up your grill and brush grill grate with garlic oil and lay the pizza dough on the grill, then brush the dough with garlic oil. Cover the grill and let it cook for a couple minutes, keep checking on it, once it gets crispy and golden brown on the bottom side, turn it over and then add the toppings; sauce first, cheese, onions, then chicken. Close grill lid and cook until cheese is melted and crust is golden brown on the bottom slide the pizza off the grill and eat while its hot!

**Most kids do not like onions so just leave them out for kids.**

Chinese Barbecue Sauce (Char Siu)

This sauce is great for dipping and also is used in my Chinese Barbecue Pork (Char Siu) recipe.

Chinese BBQ Sauce Ingredients:

3/4 cup soy sauce

1/2 cup hoisin sauce

1 teaspoon oyster sauce

3/4 cup rice cooking wine

4 teaspoons sesame oil

3/4 cup sugar

5 tablespoons honey

1 teaspoon crushed red pepper flakes

1/2 of a onion, cut into chunks (save the other half for later)

5 garlic cloves, crushed

1 1inch piece of ginger, peeled and cut into chunks

1 1/2 teaspoon cornstarch

3 tablespoons cold water

Sauce Directions:

1. Mix water and cornstarch together until smooth, set aside.

2. To a medium-sized pot add; all sauce ingredients, adding the cornstarch water mixture in last. 

3. Whisk and heat to low-medium, simmer for 10-15 minutes stirring occasionally with a wooden spoon (watch it and do not let it burn on the bottom). Sauce should have thickened a good amount, remove from heat and pour through a strainer, set the sauce aside to cool.

Chinese Barbecue Pork (Char Siu)

Chinese BBQ Pork is such a great snack. I enjoy it both cold or hot, either way the meat is very tender and juicy the cut of meat I used was $4.74 for the two pounds and there is plenty of great things that can be made of the leftovers such as: fried rice, steamed pork buns, Vietnamese Spring rolls, egg rolls, dumplings etc.. The list just goes on and on!

You can also buy a store bought Chinese BBQ sauce but I like to make my own and freeze the extras to use as a dipping sauce for my Gyoza. Make Char Siu Bao Pork Buns.

*Ingredients can be found at your local Asian food market*

Chinese BBQ Sauce Ingredients:

3/4 cup soy sauce

1/2 cup hoisin sauce

1 teaspoon oyster sauce

3/4 cup rice cooking wine

4 teaspoons sesame oil

3/4 cup sugar

5 tablespoons honey

1 teaspoon crushed red pepper flakes

1/2 of a onion, cut into chunks (save the other half for later)

5 garlic cloves, crushed

1 1inch piece of ginger, peeled and cut into chunks

1 1/2 teaspoon cornstarch

3 tablespoons cold water

Pork Ingredients:

1 2lb boneless pork sirloin roast, cut length-wise to make two 1lb roasts

1/2 of a onion, cut into chunks

1 1inch piece of ginger, peeled and cut into chunks

5 garlic cloves, crushed

1 tablespoon crushed red pepper flakes

3 tablespoons sugar

3 tablespoons soy sauce

3 tablespoons rice cooking wine

1 tablespoon sesame oil

water for boiling

Sauce Directions:

1. Mix water and cornstarch together until smooth, set aside.

2. To a medium-sized pot add; all sauce ingredients, adding the cornstarch water mixture in last. 

3. Whisk and heat to low-medium, simmer for 10-15 minutes stirring occasionally with a wooden spoon (watch it and do not let it burn on the bottom). Sauce should have thickened a good amount, remove from heat and pour through a strainer, set the sauce aside to cool.

Pork Directions: Preheat oven to 350 degrees F.

1. Bring a large pot of water to a boil, to the water add; ginger, garlic, onion, crushed pepper flakes, sugar, soy sauce, rice wine, sesame oil and lastly pork roasts. Let cook for 3 minutes.

2. Remove pork from water and pat dry with paper towels, generously baste all sides of the pork, and transfer to a roasting pan with a wire rack in the bottom. Pour 1 cup of water to the bottom of the pan, this will steam the pork and prevent the sauce drippings from burning on the bottom of the pan.

3. Transfer roasting pan to oven cooking for 30-35 minutes basting every 10 minutes. The pork is done when a meat thermometer shows 155 degrees F.

4. Let rest for 15 minutes, then thinly slice and enjoy with toasted sesame seeds. Some enjoy spicy Chinese mustard and soy sauce for dipping.

Chinese BBQ Sauce ready for storing.

Pork after being boiled.

Basting the pork.

Done cooking.

Resting for 15 minutes.

 Sliced and ready to eat!