Recipes
recipes
Burnie’s Pineapple Mango Mahi Mahi
Grilled mahi mahi is a delicious low fat, high protein, low carb entree.
Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Ingredients: · 1 pound mahi mahi · 1 cup Burnie’s Pineapple Mango Sauce to marinade fish with · Salt to taste Food Preparation:
1. If fish is frozen, defrost in refrigerator ahead of time. 2. Place fish in plastic bag or marinator with the Burnie’s Pineapple Mango - refrigerate – for 30-60 minutes 3. Start grill or coals and bring up to temperature. 4. Cook with indirect heat – if using a charcoal grill, form some aluminum foil into a round disk 6 inches across and place just above the coals. If using a gas grill, turn off the center flame. 5. Remove fish from Burnie’s pineapple mango marinade sauce. 6. Place fish on the grill, grill for approximately 5-8 minutes per side. When you turn the fish, brush it with more of the Pineapple Mango sauce. Cook until cooked through – do not overcook. 7. Serve with grilled vegetables prepared at same time on the grill – skewers of red and green peppers, tomatoes, onions, zucchini, etc. Add a side of sauce to the plate for dipping! Enjoy dinner the Bunrie’s Way!
Burnie’s Peach Jalapeno Pecan Wings
12 wings fresh or thawed then washed
4 cups crushed pecans
8 oz. of Burnie’s Peach BBQ Sauce
Bread with or without you decide how you like them
Deep fry for 15-20 min.
Drain wings
Toss in Burnie’s sauce with crushed pecans
Serve with celery ranch or blue cheese
Burnie’s Southwest Chili
| 5 Pounds Groundbeef / Turkey (browned/ strained) |
| 2 (small cans) Black Beans |
| 2 (large cans) Kidney Beans (optional White Beans) |
| 1 (large can) Diced Garlic/ Basil Tomatoes |
| 1 Bottle Hot Sauce (Tapito) |
| 2 Packs of Chili Mix (Shelby) Brown bag |
| 1 Orange Bell Pepper (chopped) |
| 1 Yellow Bell Pepper (chopped) |
| 1 Red Bell Pepper (chopped) |
| 1 Green Bell Pepper (chopped) |
| 3 Jalapeno Peppers / Habanero (optional) (chopped) |
| 1/2 Pd Mushrooms (sliced) |
| 1/2 Onion (chopped) |
| Beef Sausage 1 PD Optional 1/2 cup LP’s Liquid Gold Mild Sauce (optional) |
| Any extra salt, pepper, cayenne pepper or other seasonings are optional to taste |
I highly recommend Aunt Kelly’s Peach Jalapeno especially to use for basting and marinade for grilled shrimp
Grilled Shrimp(charcoal)
26 to 30 large shrimp shelled and devined
put on wooden skewers and place on grill
On stove mix about 1 1/2 tablespoons of sauce with 1 teaspoon butter and 1 teasponn balsalmic vinegar
bast shirmp with this mixture while grilling.
Very Delicious