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Dayum Tasty Asian Sweet n Sour Red Snapper

Dayum Tasty Asian Sweet n Sour Red Snapper

Neil
Filipino Escabeche ( Sweet and Sour Fish)

Ingredients
  

  • 1 red bell pepper cut into strips
  • 1 Yellow bell pepper cut into strips
  • 1 Small yellow onion sliced
  • 1 Finger of fresh ginger cut into slices or strips
  • 1/4 cup Sweet chili sauce
  • 2 TBSP Dayum Tasty Asian Seasoning to taste
  • 1 whole Lime
  • 1 green onion slice to garnish
  • 1-2 Lbs Filet red snapper

Notes

line sheet tray with aluminum foil and spray with cooking oil.
Season snapper with Dayum Tasty Asian and put skin side down onto foil
cover and surround fish with vegetables
Squeeze the juice from one lime
drizzle the sweet chili sauce over the fish and vegetables
lightly season the vegetables with more Asian seasoning
Roast at 450F until internal temp reaches 145F in the thickest part of the filet.
Plate and garnish with green onions and enjoy with jasmine rice.
Alternatives or additions: pineapple and carrots.
 
 
Keyword asian, escabeche, filipino, fish, sweet and sour
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Smoked Southwest Pork stuffed poblanos

Smoked Southwest Pork stuffed poblanos

by Greg @mygranddadskitchen

Notes

Pork Shoulder slathered with mustard and rubbed with Neil Sarap Southwestern rub overnight in the refrigerator. Then smoked over charcoal and apple wood on indirect at 235 until an internal temp of 205 degrees. Rested shredded it and chopped. 
 
While the Pork was smoking I brushed 2 ears of corn on the cob with mayo and rubbed them with Neil Sarap Southwest rub and smoked them along with the pork for 30 minutes. Cut the corn off of the cob and set aside. 
 
Rub 6 Poblanos with avocado oil and place on the smoker with the pork for 1 hour remove slice down one side remove the seed and membranes from all set aside for and dice up the other two. 
 
Combine 2 cups of the pork with the corn, 1 can of black beans rinsed, 2 tomatoes fine diced, the juice of 1 lime,  1 cup of cooked rice and 4 ounces of fresh shredded habanero cheddar cheese together in a bowl sprinkle with 1 Teaspoon of Neil Sarap Southwest Rub and combine all off the ingredients well. Stuff the peppers and sprinkle another 4 ounces of the habanero cheddar on top. Place into an over at 350 to heat everything through.
 
While the peppers are heating. Into a small pot add 1/4 chopped onion two minced cloves of garlic and the remaining poblanos that you diced and cook in 1 TBSP of butter until the onion softens. Add 2 TBSP of butter and 2 TBSP of flour and cook for a few minutes. Whisk in 2 cups of chicken stock until smooth. Blend up everything in the pot until smooth add 1 cup of heavy cream and simmer until thickened. Salt and pepper to taste
 
Add the juice of one lime to 2/3 a cup of Mexican Crema and whisk.
 
Spoon a few ladles of the sauce onto the plate add a stuffed pepper and top with the Crema.
Keyword poblano, pork, southwest, stuffed pepper
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Orange Chicken

Orange Chicken

Justin Goodman @electricmice
Crispy golden brown chicken, a sweet orange glaze, fresh green beans with sliced almonds, and a side of fluffy white rice. All immersed with the flavors of @neilsarap Asian rub. 

Notes

Thinly sliced chicken breast is dipped into an egg wash before coating in a mixture of breadcrumbs and Asian rub. Pan-fried in 375-degree canola oil till golden and crispy outside and 165 inside. 
 
in a medium-size pot bring together the sauce, getting it ready to drizzle over the chicken (sauce recipe below)
 
No Chinese food dish is complete without a side of fluffy white rice seasoned with the Asian rub. 
 
Chicken breading:
3 teaspoons neilsarap Asian
1/2 cup plain bread crumbs
3 chicken breasts
 
Sauce:
1 cup Orange Juice
1/4 cup white sugar
1/4 cup brown sugar
2 tablespoons rice vinegar
1/4 cup soy sauce
2 tablespoons Asian rub
Mix all ingredients and bring to a simmer to combine. 
 
once simmering add a slurry of 
1 tablespoon corn starch
3 tablespoons water
let simmer 5 minutes
Keyword asian, orange chicken, rice
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Asian Bacon Fried Rice with Country Style Pork Ribs

Asian Bacon Fried Rice with Country Style Pork Ribs

Justagirlandherkitchen.com
by Rhonda @macdogmac

Notes

Asian Bacon Fried Rice 
3 cups cooked rice
3 strips bacon sliced small 
1 Tbsp asian rub 
2 Tbsp chilli oil – separated 
2 small onions 
3 mushrooms sliced 
5 cloves garlic 
1/4 cup frozen peas 
1 Tbsp Korean sauce 
1 Tbsp soy sauce
Heat wok with 1 Tbsp chilli oil or oil of choice add sliced bacon to hot oil and sprinkle with 1/2 Tbsp Neil Sarap Asian rub, Sauté bacon until 3/4 cooked, add onions and sauté 2 min and add garlic and mushrooms sauté till mushrooms are cooked and add frozen peas cook 2 minutes till garlic is cooked add rice and combine well add Korean sauce and soy sauce cook 1 min and enjoy 
 
Country style ribs 
Binder of choice, Season generously with Neil Sarap Asian rub place in smoker at 225 until IT or 170 then add to a roasting pan with a Korean bbq sauce cover and cook until IT it 205 
Eat and enjoy 
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Best DAYUM Smoked Baked Bean

Best DAYUM Smoked Baked Bean

Veronica
by @BBQ_LAB_LADY

Equipment

  • skillet

Instructions
 

  • 3 cans pork & beans (I use @bushs_beans )
    5 slices bacon Diced/sliced sautéed onions & bell peppers
     1 cup @neilsarap DAYUM BBQ Sauce 
    1/2 cup brown sugar 
    1/4 cup white/apple vinegar cider
     3 Tbsp spicy brown mustard 
    I’m going to add any kind of peppers on hand! Jalapeños, banana peppers, pepperoncini….
    Combine all ingredients then cook on smoker @ 300 to 325 for 2 hours! 
Keyword barbecue sauce, Beans
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Filipino Barbecue Marinade

Filipino Barbecue Marinade with Dayum Tasty Asian

Ingredients
  

  • 3/4 cup Soy sauce
  • 6 cloves minced garlic
  • 3 TBSP Dayum Tasty Asian seasoning
  • 1/3 cup Brown sugar
  • 1/2 cup Oyster sauce
  • 1/2 cup vinegar
  • 1 cup Banana Sauce or ketchup
  • 1/2 cup lemon lime soda (7up or Sprite type)

Instructions
 

  • Mix all ingredients and add meat and marinate before cooking, overnight if possible for best flavor.
Keyword filipino barbecue, marinade, pinoy
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Chicken Panzanella

Chicken Panzanella

Paul Mitchell IG @farnorthbbq
Course Main Course
Cuisine Italian

Notes

Dressing:
1/2 cup fresh basil
1/4 cup fresh parsley 
1 tbsp lemon juice
1 tbsp red wine vinegar 
1 garlic clove minced
1/2 cup bruschetta flavored olive oil
Sea salt
Black pepper 
Ingredients:
2 zucchini – cut lengthwise for grilling
4 mini red peppers – cut in half for grilling 
1/2 loaf French bread – sliced thick for grilling
Bruschetta flavored olive oil
4 boneless skinless chicken breasts
1 pint cherry tomatoes- cut in half lengthwise 
Neil Sarap Dayum pork and poultry rub
Directions:
Using a food processor combine basil, parsley, lemon juice, vinegar, garlic and turn on. Slowly add the oil. Transfer to bowl and add salt and pepper.
Brush the zucchini and peppers with oil and sprinkle with Neil Sarap Dayum. Grill over direct heat until slightly charred on both sides. Remove from grill to cool.
Rub the chicken breasts with oil and season with Neil Sarap Dayum. Just before hitting the grill brush with the dressing. Grill chicken on both sides until slightly charred. Move to indirect heat until  internal temp is 165°F.
Brush the bread slices with the olive oil and grill over direct heat until nicely toasted on both sides. Remove to cool.
Roughly chop all grilled items and place in bowl. Add the tomatoes and the dressing. Stir to combine. 
You may add feta cheese if you like.
Keyword chicken panzanella, dayum chicken
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Dayum Poultry Brine

Dayum Poultry Brine

Neil
Brine recipe for poultry
Photo By Rhonda IG: @macdocmac
4.5 from 2 votes
Prep Time 5 mins
Servings 1 gallon

Equipment

  • non reactive container

Ingredients
  

  • 3/4 cup Kosher Salt
  • 3/4 cup Brown sugar or corn syrup
  • 1/3 cup Dayum
  • 1 gallon water

Instructions
 

  • Mix until salts and sugars dissolve
  • store brine in refrigerator and brine for at least 1 hr per pound., but not longer than 4hrs per pound

Notes

mix, brine, rinse
Keyword brine, chicken, dayum, poultry, turkey
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Southwest Pimento Cheese Sausage Balls

Southwest Pimento Cheese Sausage Balls

Veronica IG: @bbq_lab_lady
A simple and delicious recipe
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer
Cuisine American
Servings 32 Pcs

Equipment

  • Grill or oven

Ingredients
  

  • 1 lb ground sausage
  • 2 cups Bisquick
  • 12 oz Pimento cheese
  • 2 tbsp Dayum Tasty Southwest AP rub season to taste

Instructions
 

  • Combine Sausage and pimento
  • Add in Bisquick
  • Form into appetizer size meatballs
  • Season with Dayum Tasty Southwest AP
  • Bake at 375F for 20 minutes
Keyword dayum,southwest,sausage,balls,cheese,