The other night I had a dream and an Angel visited my bedside, and.... well...you get the picture.... I don't think I need to give ya'll the details, but that dream made me start thinking of WINGS! Okay, okay............give The Burgerman a break... I was hungry afterwards..I had worked up an appetite! -- Sometimes BarBQBoozer recipe inspirations happen in weird ways..and usually after too much to drink! Don't even ask how my mind works; and what made me also think of the Tequila Shrimp Kabobs!
Now I just happened to have some Captain Morgan Spiced Rum lying around and as the ad above says" Captain Morgan Always Hits the Spot" so I figured I would make some Hot Rum Marinade for the "Angel" Wings. A few shots of "The Captain" for the Marinade and a few shots for me!
Then of course we need Hot Sauce for our Hot Rum "Angel" Wings and Frank's Hot Sauce is the best! Nothing can make an "Angel" Wing "POP" like Frank's Sauce! I wanted them really hot, so I used about 1/3 of the bottle in the marinade and added it to those wings.
Here is the key to success of this recipe. You must put your Hot Rum "Angel" wings undercover in the fridge overnight. Staying overnight in your Marinade is the only way to get all the juices flowing and allow time for the "Angel" Wings to draw in the essence of the spices. Overnight & undercover together, with any dish, is the key! (And yes there is a pun in that line if you look closely.)
Now fast forward 24 hours..The "Angel" wings were undercover all night and it was time to fire up the grill and cook those tasty poultry morsels. I won't bore you with the details of grilling...but you should grill the "Angel" Wings slowly over low heat until they reach 165 degrees. Then it's time to add the magic ingredient. HONEY! Nothing says Hot Rum "Angel" Wings, more, than a coating of sweet honey. This is the last part that does the trick everytime! (Honey always works- on "Angel" wings and also works wonders on breasts, legs, thighs..etc....but that's for another post..for another day) .
If only this Bear could talk!
Then it was time for the Tequila Caribbean Shrimp Kaboobs.. and like I said before..don't ask where this idea came from.... (Let's just say, I think the angel was from a deserted island and she liked being poked with a stick) Hey lighten up..it was just a dream...so don't judge!
First I used Lawry's Caribbean Jerk "30 minute marinade". If you have never tried this, it's time to go to the store and get some. I'm not sure how Lawry's makes this, but they hit a homerun with this recipe. Skewer your shrimp with cherry tomatoes, pineapples, and peppers or any other veggies you prefer and then let them soak in this marinade for as long as possible. Use the excess to pour over the kabobs when you place on the grill.
Also add my favorite ingredient..to the marinade...2 shots of tequila and, of course, a shot or two for the chef! Be careful though...remember you are about to play with fire and you might get burnt.....
Grill the kabobs until the shrimp turn pink..for about 20 minutes. You will know when they are done when the tomatoes and pineapple start to sizzle and char!
Here is what I ate... and I was so glad that "Angel" came to visit that night in my dreams. She told me I was Ooooooo So Grilliant-and of course The Burgerman doesn't argue with such Heavenly Inspirations.... She should know..right?
Now that I have your attention......
First of all, before all of you get your panties in a wad, don't let your mind take you too far into the gutter... (you may find some of our friends there)
S & M Burgers are just another way to describe my new recipe using "S"eafood and "M"eat, or as some of you fancy folks might call them~ Surf & Turf Burgers.
I'm sticking with S & M Burgers because, with my recipe, you can use any meat you desire with the seafood. (Ground Beef, Steak, or Poultry) This time I'm using Ground Turkey (because it was on sale: 3 lbs for $5.00 on Fridays at the market!)
Now let's be honest...I could have gone to the store and purchased expensive meats and seafood, but I wasn't really sure how this was going to turn out, so I stuck with the low cost alternatives..as you will soon see. It was truly delicious and I actually was surprised with the outcome.
So let's get started......
First ingredients were Two cans of Albacore Tuna and One Can of "Chicken of the Sea" "Fish Steaks" in a can with Cajun Seasoning.
(See I told you we were going to use some inexpensive alternatives....)
Next, to stay with the theme of S & M, we needed two bottles of wine. Sauvignon Blanc and Merlot (see get it?..S & M for the Sav & Merlot)
I took the 3 lbs of Ground Turkey and put it in a bowl and added the two cans of tuna and one can of fish steaks, mixed well and added salt, pepper, and some seafood seasoning from the cupboard and then poured in a 1/2 cup of the Sav and a 1/2 cup of the Merlot................
Mix all the ingredients thoroughly in the bowl..(Let me know if I'm going too fast..)
After they were all mixed well, and my my hands were a mess, I made the S & M burger patties (you should get approx. 12 patties total if you measure better than me).
I placed six of the S & M patties on the grill and put the others in the freezer for later.
I poured myself a couple glasses of wine, and just in case the burgers were a flop I grabbed two salmon filets from the fridge, seasoned them with pepper, salt, rosemary, lemon and basil as a backup plan. (Sometimes you gotta improvise when I'm in the kitchen)
Threw those babies on the grill with the burgers and drank some more wine. That bottle up above wasn't going to get empty all by itself!
But I wasn't done yet..was bored, so I grabbed some shrimp, olives, onions, mushrooms, tomatoes, and artichoke hearts and slapped them on some skewers for some Shrimp Kabobs. Gotta have some sort of veggies while performing S & M creations. Man or woman can't live by that alone.
Coated 1/2 the Shrimp Kabobs with my secret Bourbon BBQ sauce and 1/2 with Cranberry Vodka Sauce and then I finished the bottle of wine and figured that was probably enough......(food)
The meal was fantastic and the S & M Burgers were amazing. They tasted like true Surf and Turf Burgers! In fact, I have lots of leftovers in case you are out my way.
But-Make sure to leave your whips and chains at the door.....
PS-What do ya think Dutchess? Did The Burgerman out-do himself this time? I bet you are hungry for some of these Burgers right now!!
Today, my beloved friends, is a special day. You don’t know it yet, but I’m here to tell you that you’re about to discover your most favorite recipe: it’s hot, it’s steamy, it’s double pleasure… oh my… and I know you’ll be begging for more!!
Okay let’s do it, right here and now but don’t forget to bring a bottle of Tequila because that’s half of the fun!!!
Serious note: I’ve made this recipe before for The Dutchess Cooks but I didn’t use my Weber at that time. Don’t ask me why, probably too much Tequila before I started cooking…. So that’s why I made a new, grilled version, perfect for the BarBQBoozers website! And let me tell you, this grilled version sure made my skirt fly up… hehehe…
Now, if you want to follow me, we can get this thing started…. you can’t wait can you.... perfect, I like that!!
1 red chili pepper
1 red bell pepper
1/3 cup cilantro
Juice of ½ a lime
Large shrimps, peeled and cleaned
4 oz feta cheese, cut in cubes
Rub the tenderloins with your favorite beef seasoning, and marinade the shrimps in your favorite shrimp seasoning (I’ll be posting a new recipe for that on The Dutchess Cooks soon!)
Use a blender to make a salsa from the chili pepper, bell pepper, olive oil, cilantro and the juice of half a lime.
Light the coals and get them as hot as you can. I sure hope I don’t have to explain how, you can do that don’t you?!
Skewer the shrimps. Place a suitable pan on the grill, directly above the heat, add some olive oil and the salsa.
Grill the tenderloins directly above the hot coals. Total time depends on the heat and the thickness of the loins, but these took about 7 minutes.
At the same time you can add Tequila (how much?? C’mon… hahaha let’s start with ¼ cup) and the feta cheese to the salsa and let it bubble while you grill the shrimps.
Grill these for a few minutes, and then add them to the salsa mixture. Add some extra Tequila, stir a bit and you’ll be ready before you know it!!
You could slice the tenderloins before you put them on a plate but I forgot, I guess I was too impatient!
As a “side dish” I suggest some bread and Shiraz wine….and soon you’ll be in heaven….awww!!!