|
Key West Chili
From the kitchen of Kermit’s Key West Key Lime Shoppe:
Serves 8 to 10
Key West Chili can be made ahead of time and refrigerated until ready to be reheated. Key West Chili is a great dish for a tailgate party or for a quick make ahead evening meal.
Ingredients:
2 Tablespoons vegetable oil
4 cups of diced red onions
4 cloves minced garlic (1/2 teaspoon of minced garlic equals 1 clove)
2 pounds lean ground beef (the beef must be lean)
2 Tablespoons chili powder
1/2-teaspoon ground cumin seed
1 bottle (16 ounces) of Kermit’s Key Lime Barbeque Sauce, Medium Mannered
1 can (28 ounce) of diced tomatoes
Note:
For a spicier chili, use Kermit’s Key Lime Barbeque Sauce, Hot & Spicy.
For a milder chili, use Kermit’s Key Lime Barbeque Sauce, Sweet & Tasty
For Garnish:
Diced onion (red or sweet, as desired)
Diced fresh tomatoes
Cheddar cheese (use the best quality real Cheddar cheese)
Preparation:
In a large (5 quart Dutch Oven or 7 quart stockpot) heat the vegetable oil. Add the garlic and onions; sauté.
Add the ground beef. Using a wooden or plastic coated spoon (so the pan won’t get scratched) break up all the lumps in the ground beef.
Add the chili powder and
Stir until the ground beef is fully cooked.
Add the Kermit’s Key Lime Barbeque Sauce and mix in well with the onion, garlic, and ground beef.
Add the canned diced tomatoes, with the liquid. Stir the mixture. Heat until simmering.
If desired, add water to achieve a thinner mixture.
Cover chili. Simmer for at least 4 hours.
The Key West Chili is best if it is refrigerated overnight and heated again the next day.
After the second heating, salt to taste
As desired, garnish with diced red or sweet onion and fresh-diced tomatoes. Top with real Cheddar cheese.
Serving Suggestions:
Great with Fritos or Tortilla chips. As a variation, use the Key West Chili as a potato topper or serve Cincinnati style over noodles. Add Cole slaw or a side salad for a complete meal.
Pork Barbeque
From the kitchen of Anita Meyer:
This recipe is in two parts. The first part slow cooks the pork. The pork can then be shredded and eaten, using one or more of Kermit’s barbeque sauces as dipping sauces. Alternatively, the pork and one of Kermit’s barbeque sauces can be combined and slow cooked (either baked or in a crock-pot) to infuse the barbeque sauce flavor into the shredded pork.
This recipe yields about 15 servings.
Ingredients:
1 Pork roast, either a fresh ham or a pork shoulder.
1 medium onion, chopped.
2 or 3 celery stalks, diced
2 or 3 medium sized carrots, diced
Whole black peppercorns, approximately 1 teaspoon
1 cup Kermit’s Key Lime Barbeque Sauce; either Hot & Spicy, Medium Mannered, or Sweet & Tasty according to individual taste.
Note: If unsure which level of Kermit’s Key Lime Barbeque Sauce to use, try using the Sweet & Tasty for cooking and provide all three sauces on the side for dipping with the meal.
Or
1 cup Kermit’s Golden Key Lime Mustard Barbeque Sauce.
Note: While this sauce is also great for dipping, it is best when baked or slow cooked with the shredded pork, as described in the second portion of this recipe.
Preparation:
Put roast in a large pot and cover with water.
Add onions, celery, carrots, and peppercorns.
Simmer slowly until the roast is very tender and about to fall off the bone - - three hours or longer. If foam forms at the top of the pot, skim off and discard.
Remove roast from the broth. Reserve the broth.
Cool the pork enough to handle, so you do not burn your fingers.
Cut or shred the pork.
At this point, the pork is ready to eat, using one or more of the barbeque sauces for dipping.
Alternatively,
Place the shredded pork in a large baking dish or in a crock-pot or slow cooker.
If using a large baking dish:
Combine the barbeque sauce and 1/4-cup of clear broth from the meat and pour over the meat.
Bake at 300 degrees for at least one hour.
If using a crock-pot or slow cooker:
Combine the barbeque sauce and 1/4-cup broth from the meat and pour over the meat.
Turn the crock-pot or slow cooker on low for several hours or leave it all day.
Kitchen hints:
Use a long tined fork to shred the pork. Rake the fork along the grain of the muscle. The pork will come loose in shreds.
Removing the foam or gray scum from the surface of the cooking pot is an important step. If the scum is not removed, it will eventually be reincorporated back into the liquid. When this happens, the liquid will be cloudy and have an off taste.
Serving suggestions:
For lunch or dinner, serve pork barbeque on a roll or bun, with coleslaw and potato chips.
As a main meal, serve the pork barbeque with coleslaw, green beans, and dinner rolls.
For all meals, warm and serve extra Key Lime Barbeque Sauce on the side for adding more flavor to the barbeque sandwich or for use as a dipping sauce.
Notes:
If unsure which level of barbeque sauce to use, try using the Sweet & Tasty for cooking and serve all three sauces on the side for dipping.
Kermit’s Key Lime Barbeque Sauce infuses a sweet flavor into the pork, similar to a Sloppy Joe. When initially trying this recipe, first try using the plain shredded pork with the three barbeque sauces for dipping.
Kermit’s Golden Key Lime Mustard Barbeque Sauces is also great for dipping, but it is best when baked or slow cooked with the shredded pork.
Grilled Chicken
From the Kitchen of Davi Dee:
Serves 4
The simple recipe produces scrumptious chicken from the grill. The recipe is easily expanded to accommodate a large group or for a tailgate party.
Ingredients:
4 Boneless, skinless chicken breasts
Kermit’s Golden Key Lime Mustard Barbeque Sauce
Preparation:
Place chicken breasts in a large sealable plastic bag
Add 1/2-cup (enough to coat) Kermit’s Golden Key Lime Mustard Barbeque Sauce
Seal the bag, turn to coat, and marinate the chicken in the refrigerator for several hours
Periodically, turn chicken in the bag to insure even coating of the barbeque sauce.
When ready to grill:
Remove chicken breasts from the marinade. Discard the bag and marinade
Place the chicken breasts on a medium hot grill to cook
Brush on more Kermit’s Golden Key Lime Mustard Barbeque Sauce when the chicken is turned.
When done, remove from grill and serve immediately.
Serving Suggestions:
Serve extra Kermit’s Golden Key Lime Mustard Barbeque Sauce on the side for dipping. Add a baked potato and tossed salad for a complete meal.
|
