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HOT & COOL TERIYAKI WINGS
4 Pounds chicken wings (about 20 wings)
3/4 cup Kikkoman Teriyake Marinade & Sauce
2 teaspoons crushed red pepper
3/4 teaspoon Tabasco pepper sauce (3 or 1/4 teaspoons = 3/4)
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Discard chicken wing tips (or save for stock); place wings in large plastic food storage bag.Combine Teriyaki Sauce, crushed rep pepper sauce; pour over wings. Press air out of bag; close top securly. Turn bag over several times to coat all pieces well. Refrigerate 8 hours or overnight. Remove wings; place on grill 4-5 inches from hot coals. Cook 20-25 minutes or until tender, turning over frequently. (or place on rack of broiler pan. Broil 4-5 inches from heat 20-25 minutes or until tender, turning over frequently.) Meanwile, prepare Cool Teriyaki Dipping Sauce.
Cool Teriyaki Dipping Sauce Combine 3/4 cup sour cream, 1/3 cup mayonnaise, 1 tablespoon each minced green onion, minced fresh parsley and Kikkoman Teriyaki Sauce. Refrigerate until ready to serve with wings. Note: Leave wings in refrigerator for 2 days & they'll be really HOT!!
Recipe provided by Dennis of New York.
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THE DIPPER
Take an Avocado, a spoon of white Vinegar, 2 spoons of lemon juice, salt, black pepper, 2, 3 or 4 jalapino peppers, depends on how hot you want it to be, a spoon of Mayo.
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Mixing everything in a bowl. Make sure the skin of the Avocado is off, also the Avocado has to be squashed together with the jalapino peppers.
The mixed Dipper will go in your fridge to be used in due time.
Use a knife to spread this onto your Cracker Ritz while you are having a drink or two of Haitian Rhum 5 Star.
The Rhum should be taken on the rocks or with Coconut water with ice.
The Dipper can also be used as an appetizer with Corn Chips while drinking.
Recipe provided by JeanCarlo Chatelain of Haiti
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SPICY GRILLED SIRLOIN
1-1/2 pounds boneless top Sirloin, about 1 inch thick.
1 fourth cup soy sauce 1 teaspoon ground cumin
2 tablespoon lemon juice 1 teaspoon chili powder
1 tablespoon vegetable oil 1 clove garlic, finely chopped
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Pierce beef with fork several times on both sides. Mix remaining ingredients in a plastic bag. Add beef, turning to coat with marinade. Seal bag and refrigerate, turning beef occasionally, at least 6 hours, no more than 24 hours. Cover and grill beef 4 to 6 inches from medium heat 15 to 18 minutes for medium doneness, turning once. Cut beef across grain and into 1 half inch slices.
Recipe provided by Garland Partridge of Alabama
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