Howling Wolf Sweet & Sour Chicken

I live in a small town, with no good Chinese food anywhere close by. That means if I want it, I need to make it myself at home. I was pleasantly surprise to discover my Howling Wolf Cranbery Orange BBQ Sauce , when combined with the red onions and green peppers in this dish, makes an excellent traditional tasting sweet & sour glaze. The flavor combinations this dish creates give you a beautiful, fresh tasting meal, with no MSG, preservatives, or any other unnecessary filler. And it is so easy!

20 oz chicken thighs

1 lg  green pepper

1 lg red bell pepper

1 med red onion

1 bunch green onion

vegetable oil for sautéing

2-3 cups (before cooking) white short grain rice (sushi rice, Rose, Cal Rose)

1/3cup Howling wolf Cranberry orange BBQ sauce

optional soy sauce and sesame oil

Start cooking the rice per the package

Large dice the peppers and onions and set aside in one bowl

Slice the chicken in strips and set aside. Optional lightly coat with the soy sauce and sesame oil.

Heat sauté pan on high and add the chicken and lightly brown. 

Add peppers and onions and heat through.  (you still want them crunchy)

Add the Howling Wolf Cranberry Orange BBQ Sauce and coat the ingredients.  Serve with the rice and top with the green onions. 

Remember for best results,  the whole cooking takes a very short time and is on high heat the entire time. 

The chicken can be substituted with shrimp too 

If you discover a great use for Howling Wolf BBQ sauces or Rubs, please feel free to share!  I love to hear your suggestions.  Be sure to follow me on Facebook to get updates on my new recipe ideas.  http://facebook.com/hwBBQ

Valentine's Day Recipe Idea - Perfectly Cooked Shrimp Cocktail w/ Cranberry Orange BBQ Dipping Sauce

Shrimp cocktail done right can be an easy way to start your romantic dinner for Valentine's Day, however most people make the mistake of not flavoring the shrimp's cooking water. This recipe will give you the most flavorful shrimp you have ever tasted. Give it a try!

Here is what you need ...

2 lbs shrimp (I prefer 16/20 e-z peel, the shells add flavor and keep them moist)
large pot and 1.5 gal water
½ bottle dry white wine
1 cup fresh lemon juice
¼ cup pickling spice
1 lg yellow onion
1 med carrot
2 stalks celery
1 head garlic split in half

(optional ingredients)
½ cup gin
¼ cup sugar
chili flake to taste
----------------------------
Rough cut carrots, celery, & onion

Place all ingredients into the pot except the shrimp.

Bring to a boil and simmer for 15 min

Turn heat to high and add the shrimp, stir regularly.

This next step will be perfected with practice, the shrimp will begin to curl and loose their glassy appearance. Watch carefully because the shrimp will be done before the water returns to a boil. I like to pinch a few shrimp to expose the ridge on the back and when the glassy look is gone, they are done. When they are cooked right, they are very tender. If they are over cooked, the shrimp will be a little tough but the flavor will be good. If they are not cooked enough, the shrimp will also be tough and have an unpleasant texture.

Once you have determined the doneness, Drain off 90% of the water and refill the pot with the coldest water you have(add ice if you like). The idea here is to stop the shrimp from cooking without flushing all the flavor off. When they have sufficiently cooled off, drain and place in a container in the fridge.

I like to leave all the vegetables in with the shrimp until ready to serve, they help keep the shrimp moist while chilling completely.

My Cranberry Orange BBQ make a great shrimp cocktail sauce right out the bottle, a nice compliment to this flavorful recipe.

SEAFOOD CREOLE

Howling Wolf Extra Spicy BBQ Sauce

This makes an attractive dish for a Christmas buffet.

Beautiful in a chafing dish.

Serves 8

2 pounds cooked shrimp – tails removed. Thaw if frozen.

2 teaspoons butter

1 medium onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

1 large can of whole tomatoes cut into large pieces, drained

1 tablespoon sugar

1 cup sliced water chestnuts

1/3 cup Howling Wolf Extra Spicy BBQ Sauce

1 12-ounce can tuna

1 tablespoon corn starch

¾ cup water

Fresh parsley, chopped

Thaw shrimp briefly in a colander under running cold water.

Sauté the onion, celery and green pepper in the butter until the onion is translucent. Add the tomatoes, water chestnuts and tuna to the pan. Stir in the Howling Wolf Extra Spicy and the thawed shrimp. Add sugar.

Mix the corn starch and water and stir into the heated ingredients. Cook, stirring gently, until thickened and bubbly.

Top with fresh parsley. Serve over rice.

Guests will want the recipe.