OUR SIMMER-GRILL SAUCES OFFER VERSATILITY IN THE KITCHEN & AT THE GRILL
Here are a few recipe ideas for our sauces, and we know that you’ll get creative in your kitchen and come up with even more!
24 shrimp; peeled and deveined with tails intact (about 1 pound)
1/2 c. Aloha Mai Tai Cathy’s Sassy Sauce
1 tablespoon canola oil (or other mild oil)
2 ripe mangoes, diced
1 avocado, diced
1/4 c. red onion, minced
2 green, or spring onions, sliced thin on the diagonal (white and green parts)
2/3 c. English cucumber, diced
1/4 c. mint leaves, julienned
1/4 c. Aloha Mai Tai Cathy’s Sassy Sauce
Juice of 2 limes
Salt and black pepper to taste
1/2 c. cilantro leaves, minced, for serving
Lime wedges for serving
In a non-reactive dish; whisk together 1/2 cup Aloha Mai Tai Sauce with 1 tablespoon oil; add shrimp and stir to coat evenly. Cover and let marinate in the refrigerator for 30 minutes.
While the shrimp is marinating, prepare the salsa. In a medium bowl toss together mangoes, avocado, red onion, green onions, cucumber and mint; gently stir in Aloha Mai Tai Sauce, lime juice, salt and black pepper. Set aside.
Prepare the grill. Remove shrimp from marinade and season with salt and pepper; place on grill. Cook for 1-2 minutes and turn, cook another minute or 2 just until the shrimp is opaque.
To serve, place the salsa in a bowl on a platter and surround with shrimp. Tuck additional lime wedges in and around shrimp, and scatter minced cilantro over shrimp. Tortillas, or puffed rice crackers are nice accompaniments.
*Additional Serving Ideas: Individual Grilled Shrimp Cocktails: spoon the mango salsa into the bottom of individual glass bowls or cocktail glasses; top with several shrimp, a scatter of cilantro and a lime wedge. Grilled Shrimp Cocktail and Mango Salad: shred Napa cabbage and toss with lime juice, salt and black pepper; place on a platter. Spoon the mango salsa over the cabbage and top with grilled shrimp; scatter cilantro over all, and tuck lime wedges around the edges.
2 tablespoons coconut (or canola) oil
1/2 yellow onion, cut into 1/2-inch pieces
1 red bell pepper, seeded, cut into 1-inch pieces
1 yellow or orange bell pepper, cut into 1-inch pieces
1 16.5 oz. jar Aloha Mai Tai Cathy’s Sassy Sauce
20 large shrimp (about 1 pound), peeled and deveined, tails intact
2 green onions, sliced thin on the diagonal
¼ c fresh cilantro leaves
¼ c macadamia nuts, chopped (or peanuts)
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and peppers; sauté until beginning to soften, about 5 minutes. Add Aloha Mai Tai sauce and shrimp, simmer, stirring occasionally, until the shrimp is fully cooked, about 4-5 minutes. Remove from heat to serving bowl and scatter with green onions, cilantro leaves and nuts. Serve with cooked basmati or jasmine rice.
2 boneless, skinless chicken breasts (about 6 – 8 oz. each)
1/2 c. Fiesta Margarita Cathy’s Sassy Sauce
1 tbsp. canola oil (or other mild oil)
1 red bell pepper, cut into long thin strips, and halved
1 yellow bell pepper, cut into long thin strips, and halved
4 green, or spring onions, sliced thin on the diagonal (white and green parts)
1/2 c. cilantro leaves, plus additional sprigs for serving
1 avocado, diced
2 oz. (1/4 cup) goat cheese, crumbled
2 tbsp. toasted pepitas (pumpkin seeds)
Lime wedges for serving.
Butter lettuce leaves for serving.
1/4 c. Fiesta Margarita Cathy’s Sassy Sauce
1 tbsp. fresh lime juice
¼ tsp. sugar
3 tbsp. extra virgin olive oil
In a non-reactive dish; whisk together 1/2 cup Fiesta Margarita Sauce plus 1 tablespoon oil; add chicken and turn to coat both sides with marinade. Cover and refrigerate for 30 minutes to 1 hour. While the chicken is marinating, prepare the dressing. Combine 1/4 c. Fiesta Margarita Sauce with lime juice and sugar, stirring to dissolve sugar; whisk in the olive oil, and season with salt and black pepper. Set aside.
Prepare the grill. Remove chicken breasts from marinade and season both sides with salt and black pepper; place on grill. Cook for 8 minutes and turn, cook chicken for 7 minutes longer, or until a meat thermometer registers 165°F. Remove to cutting board. Shred the chicken into strips when cool enough to handle. In a large bowl, combine the grilled chicken with peppers, onions, cilantro and avocado; toss gently. Pour the dressing over the salad mixture and toss gently again to coat evenly. To serve, place large butter lettuce leaf (or two smaller leaves overlapping) on each plate and fill with chicken salad. Top each salad with cheese, a sprinkle of pepitas and a cilantro sprig or pea shoot. Serve with a lime wedge on the side.
*Additional Serving Ideas: Grilled Chicken Picnic Wraps: instead of serving the salad in butter lettuce leaves, tuck it into flour tortillas as “no utensils needed” picnic fare. Grilled Chicken Salad Lettuce Cup Appetizers: dice the peppers and grilled chicken into small pieces instead of strips; follow recipe as above using the smaller inner butter lettuce leaves to create small cups that can be picked up easily and eaten as an appetizer.
2 tbsp. canola oil
4 boneless, skinless chicken breasts (about 6 – 8 oz. each)
1 16.5 oz. jar Fiesta Margarita Cathy’s Sassy Sauce
2 oz. (1/4 cup) Queso Fresco (or feta cheese) crumbled
¼ c. fresh cilantro leaves
1 green onion, sliced thin on the diagonal
2 tbsp. toasted pepitas (pumpkin seeds)
Preheat broiler to high. Heat 2 tablespoons oil in a large skillet over medium heat. Season both sides of chicken with salt and freshly ground pepper; add to pan and cook 3 minutes, until chicken starts to brown. Turn chicken and cook another 3 minutes. Reduce heat to medium low, pour sauce over chicken and bring to a simmer, cover and cook 10 minutes or until chicken is cooked through.
Remove lid and sprinkle each chicken breast with cheese and place skillet under broiler for 1-2 minutes until cheese starts to brown. Remove chicken to serving platter, spoon sauce around chicken and sprinkle with cilantro, green onions and pepitas. Serve with warm tortillas or quinoa.
1/4 cup butter
1 (16.5 oz) jar of Bloody Mary Simmer Cathy’s Sassy Sauce
2 racks of baby back ribs (5 pounds)
Heat sauce with butter in a medium saucepan over medium-high heat; whisk until combined (reserve 1/2 cup of sauce to brush on grilled ribs after cooking). Pour the sauce over the ribs and marinate for 30 minutes. Prepare a medium-high grill. Remove ribs from marinade (reserving marinade) and place on grill, bone side down. Cook for 20 to 30 minutes. Turn and baste with reserved marinade. Cook for 30 to 40 minutes. Cut ribs apart and serve with the 1/2 cup of reserved sauce brushed on top. Note: ribs may also be cooked in the oven.
1 1/2 pounds pork loin, cut into 1-inch cubes
1 medium red onion, cut into wedges
2 red bell peppers, seeded and cut into 1 1/2 inch-cubes
2 peaches, peeled and cut into 8 wedges
1 tablespoon olive oil
Kosher salt and fresh ground pepper
½ cup Tailgate Bloody Mary Cathy’s Sassy Simmer-Grill Sauce
12 wood skewers soaked in water 30 minutes
Prepare the grill. In a large bowl, gently toss the pork, onion, peppers and peaches together with olive oil, and a pinch or two each of salt and pepper. Thread the skewers, alternating the pork cubes, peaches, peppers and onions. Grill the skewers for about 5 minutes per side, and in the last couple of minutes of grilling brush the skewers with the Tailgate Bloody Mary Sauce, turning and brushing each side and grilling for a minute more or until cooked through. Warm additional sauce and serve with the skewers.