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Splashed Kababs

Nature BoyNature Boy Posts: 8,559
edited 10:48AM in EggHead Forum
Been 'sperimenting pretty heavily with that Hellmans citrus splash. Workin still on the Oriental Orange flavor. Did me some kabobs tonight with a slab of turkey breast meat I sliced off of a whole turkey we used to make a huge pot of broth. These were great, and would work well with boneless chicken breasts too. [p]I used about 4 TBS of the Citrus Splash, 1 TBS oyster sauce, TBS soy sauce, 1 BS peanut butter, 1 TBS peanut oil, 1 tsp Sesame oil, 1 tsp cracked ppper, 1/2 tsp grains of paradise, and some garlic and ginger powder. Slice the meat into strips (maybe 1/4 inch think), marinated for a few hours and folded onto the skewers. Cooked them direct over an established 350 degree fire for about 20 minutes, flipping every 5. [p]And it was good. Great caramelization from the peanut butter, and a very nice balance between the citrus and salty flavors.[p]Yesterday for lunch, i did another variation. Made a paste from yellow mustard, dijon mustard, citrus splash, Prudhommes poultry magic rub, and penzeys cajun rub. Slathered it on a boneless/skinless breast and it was KILLER![p]Give this Splash stuff a try...and let your imagination run wild.
Enjoy the cold weather.
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  • Nature Boy, Well I hope your happy. I hungry. I'll be off to Sams tommorrow for babybacks, a few other supplies, and citrus splash. My wife told me they had like a 4 sampler pack up there. I'll have to find my old recipe for kabobs and try on humpty for New Year's Eve. It takes about 3 beers I know for sure. One goes in the marinade and you drink the other 2 while putting the rest of the ingredents in.

  • KennyGKennyG Posts: 949
    Nature Boy,[p]Per last nites experiment, I can give a thumbs up to oriental orange as a marinade for fresh tuna steaks. I only added a little peanut oil and chipotle powder. [p]Ya gotta love that splash!![p]K~G

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