LL Slider

Real simple, quick, and tastes unreal. What more can you ask for? There are a few options you can do to this little slider to make it different each time. I'm gonna give ya the quick LL version.

Loving the Chili Garlic Sauce from the makers of the Sriracha Hot Sauce. My old friend Danny turned me on to this and I'm addicted. Von's has it for sure.

This will make enough for the two packs of rolls. They get slammed down pretty quick so make more that you think you will need. You can also cut recipe for less. Another one that goes well with your beverage of choice. I like em real spicy pared with a nice Riesling (08 Leitz Dragonstone).

2  Packs Kings Hawaiian Bread Dinner Rolls

4  Boneless/Skinless Chicken Breast

1  Box organic Chicken Broth

1/2 - Head Purple Cabbage

3/4 cup Ponzu Sauce

1/4 cup Chopped Cilantro

1/2 cup Mayonnaise (low fat - you use a lot!)

7  tbsp Rice Vinegar 

2  tbsp Honey

2  tbsp Chili Sauce Sauce 

1.5  tbsp Sesame Seeds

1/2  tbsp Wasabi 

If you have a Pressure Cooker, cook the chicken in that. If you don't you should think about investing. Keeps all types meat so moist and it cooks so quick.

In Medium pot boil Chicken Breast in Broth till done.You can cut in half to cook quicker

Dice Cabbage into bite size. Toss with Vinegar/honey/Seeds/Cilantro.

Add Chili Paste a little at a time while tossing to get to your desired heat. Don't be chicken you want a little spice on these.

Combine Mayonnaise/Wasabi... see above!!

Cut buns in half and brown center under boiler.

Are you seeing how simple this is?!!?

Once chicken is done drain broth (save it!) and shred apart with a couple of forks in same pot. You want this nicely shredded no big chunks.

Mix in Ponzu Sauce till chicken is well flavored.

Done, seriously how simple it that.

Bun Bottom/a good dollop of mayo/chicken/cabbage mixture/bun top

Ahi Wonton Bites

Another real simple appetizer that will make you the hit of the party. You have to get the good Sushi Grade Ahi for this one. A little pricier then the standard, but so worth it. On quantity you will have to figure out how many you want to make. What I listed made what is in the photos and about 10 extra. Here's your shopping list...

1 - cold Asahi Beer

1 pack Wonton Wrappers

1/2 cup Vegetable

1/2 lb Sushi Grade Ahi

1/2 cup Mayonnaise

1tbsp (aprox) Roasted Ginger Powder

1tbsp (aprox) Ponzu Sauce

1 Lime

Sriracha Hot Chili Sauce

Fresh Chives

Sesame Seeds

Real simple. First open beer, take a big drink (its so good when it hits your lips!!) and set aside to assist you when needed. 

Heat oil medium in large sauce pan. Cut wonton wrappers into 1/4's and fry until brown. Set on paper towel to dry. Cut ahi into bite size cubes. Divide mayo into two small bowls. This is where you start tasting. Add the ginger in one and the ponzu in the other. Keep tasting and adding till to achieve your perfect flavor. Don't make it too strong. You don't want to overpower the fish, just accent it. You're basically done. Assemble by the numbers...

Wonton/Ahi/Ginger Mayo/Sriracha/Chives

Wonton/Ahi/Ponzu Mayo/Lime Pulp/Sesame Seeds

Go on and get ya some!

Soyrizo Stuffed Shrimp

Soyrizo Stuffed Shrimp with Cilantro Pesto

 First things first. On a dish like this is pisses me off that my wife doesn't eat pork, hence the Soyrizo. If you do, make a couple of substitutions and it will be even better. I made this as an appetizer but it would also be good to use XXL Shrimp and do as a main course. Here we go...

1 lb Peeled/Devained Large Rock Shrimp

1 pack Jennie O Turkey Bacon (Real Bacon for Pork lovers yea!!)

1 pack Soyrizo (Chorizo if your Normal)

1/4 cup Whipped Cream Cheese

1 bunch Cilantro

1/8 cup Pepitas (pumpkin seeds)

4 to 5 tbls Olive Oil

3 to 4 cloves Garlic

2 to 3 limes 

Toothpicks

S & P

Make the Pesto first as the flavor will develop more over time.

In a small food processor (go buy one if you don't have it. Trust me!)

Add the Garlic first and a bit of the Olive Oil to finely chop. Then add the Cilantro, Pepitas and remaining Oil and juice from 1 to 2 of the Limes. Mix good and S&P to taste. Yo will probably have to do this a few times to get the flavor right. Go slow adding additional Lime juice, you don't want it to be tart. If doing the dish as a main dish, I would leave it a little thicker.

Heat Soyrizo in med. saute pan so it breaks up easily. Remove and let cool. If using Chorizo you will need to degrease it. Once cool, gently mix with the Whipped Cream Cheese. Butterfly the shrimp open and cut the Bacon in half length-wise. Stuff Shrimp and wrap tightly with Bacon. If your using the Turkey Bacon, this is where you might snap. It doesn't wrap that easy so take your time. Secure with a toothpick and cook on medium high heat on the BBQ. Serve with the Cilantro Pesto and Fresh Limes. A nice cold beer goes good with this or a Pinot Gris.