MAIN COURSES - MEAT

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Mandarin-Raspberry Chipotle Chicken

This is a spectacular dish with a smoky, sweet finish that's delicious as a main course or can be served with toothpicks as an appetizer.

2 tbsp olive oil

2 small shallots, chopped fine

4 small cloves of garlic, chopped fine

1 lb boneless chicken breasts

1/4 cup Cointreau or other orange liqueur (even tequila)

1/4 tsp salt or to taste

about 1 cup shiitake mushrooms, wiped, stems removed and sliced

1/2 cup Dan T's Raspberry Chipotle Sauce

2 mandarin oranges, peeled and sectioned

Heat oil and sauté shallots and garlic on medium high for 5 - 7 minutes or until golden brown. Push aside garlic and shallots to edge of pan, add chicken pieces and sauté 2 minutes per side or until golden. Add liqueur and salt, cover and simmer about 5 minutes or until done (depending on thickness of breast). Remove chicken. Add mushrooms to pan and sauté 2 minutes. Add Raspberry Chipotle and orange pieces and heat on low for 2 minutes or until heated through. Meanwhile slice chicken on the bias, place on a platter and pour sauce on top.

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Smokin' Chicken & Fettuccine

This is a fabulous dish that's great for doing on the fly for friends or family. It's simple and fast to prepare and sure to get great reviews. Serve with fettuccine or your favorite pasta.

For the Chicken

2 deboned chicken breasts

1 tbsp olive oil

2 tbsp Dan T's Inferno Smoked Sauce

For the Pasta Sauce

1 tbsp olive oil

1/2 red onion, julienned

1 red bell pepper, thinly sliced

1/3 cup sun dried tomatoes, julienned

1/2 - 2/3 cup whipping cream

4 cloves garlic, roasted* and mashed

1/4 cup chopped fresh basil or 1 tsp dried

1/4 cup Dan T's Inferno Smoked Sauce

For the chicken: combine olive oil and Dan T's Smoked Sauce and coat chicken, marinating for 2 hours, if you have the time. Broil or grill chicken for about 4 minutes each side or till done. Let stand 5 minutes, then slice along the bias and reserve.

For the Pasta Sauce: Sauté onions and peppers in oil in a non-stick frying pan for about 3 minutes, until tender-crisp. Remove veggies. Add whipping cream to the pan, basil and garlic. Heat on high till bubbling and the sauce is reduced and thick. Mix in Dan T's Smoked Sauce. Add sun dried tomatoes, chicken, return veggies and simmer 3 minutes until warm. Meanwhile bring water to boil and cook enough pasta for four, according to package directions. Toss pasta with sauce. Serves 4.

*To roast garlic: Preheat oven to 450°. Peel garlic and roast on a piece of tin foil for 15 minutes or until soft.

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Port, Portebellos & Pork... Chicken or Beef in a Raspberry Chipotle Sauce

This is a spectacular sauce with a smoky, sweet finish that's wonderful on roasted garlic mashed potatoes as a hearty vegetarian meal or with pork, chicken or beef for all those carnivores.

2 tbsp butter or olive oil

2 - 3 large portebello mushrooms, sliced (about 2 cups)

1 small onion, chopped fine

1/2 cup water

1 tsp powdered beef, chicken or vegetable stock

1/4 cup port, red wine or sherry

1/2 -2/3 cup Dan T's Inferno Raspberry Chipotle

Heat butter and sauté onions and mushrooms on high for 2 - 3 minutes. Add port, stock and water and continue on high 5 minutes, until liquid is reduced and syrupy. Reduce to low, add Raspberry Chipotle and cook 2 minutes until heated through.

Where's the meat: Marinate 1 lb pork tenderloin, top sirloin or boneless chicken breasts in 1/3 cup Dan T's Smoked for 2 - 4 hours, if possible. Remove from fridge one half hour before cooking. Grill on high 4 - 6 minutes on each side (depending on thickness) or till done. Set aside for 10 minutes, then slice along the bias. Serve on(or with) roasted garlic mashed potatoes and top with sauce. Serves 4.

Tips: For chicken, use sherry rather than port. For firmer mushrooms, sauté portebellos first and remove from pan. Continue with onions following recipe to the end, then return portebellos to pan.

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Tequila Mockingbird

(works great with chicken too!)

4 cloves minced garlic

3 tbsp Jose Cuervo Tequila

4 tbsp fresh lime juice

1 tsp grated lime zest

2 tbsp Dan T's Whitehot

1 tbsp brown sugar

1/2 tsp salt

3 tbsp olive oil

3 tbsp chopped fresh cilantro

4 boneless, skinless chicken breasts

Combine all marinade ingredients and mix well in a container with a tight-fitting lid. Add chicken and marinate for 2 to 4 hours or over night. Grill or broil chicken until just cooked,4 ˇ 6 minutes per side, basting with reserved marinade. Remove and slice crosswise. Bring remaining marinade to boil and pour over chicken. Serve with corn on the cob rubbed with lime-butter and dusted with chili powder or with basmati rice.

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Fyro Gyros

1 lb boneless pork, cut into ribbons

1/4 cup Dan T's Spiced

1 tbsp olive oil

1 tsp oregano

2 cloves garlic, minced

2 tomatoes, chopped

1/2 peeled cucumber, chopped

1/2 cup red onion, chopped

2/3 cup Tzatziki

Pitas

In a shallow baking dish, mix together Dan T's Spiced, olive oil, oregano, garlic, and pork, then broil for 10 - 12 min. Heat pitas (or flour tortillas) in oven for 3 - 4 minutes. Spread Tzatziki on tortillas, top with pork mixture, chopped vegetables and drizzle on more Dan T's. Serves 3 - 4.

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Smoked Ribs

Tender ribs take time, but are simple to prepare.

Back or side ribs

1/2 tsp salt, pepper & beef stock for each 1lb of ribs

water

Dan T's Smoked

Preheat oven to 350°. Place ribs, salt, pepper and beef stock in a baking or braising pan and add enough water to cover ribs. Cover with tin foil and cook in the oven for 2 hours. Remove ribs and coat with Dan T's Smoked Sauce. Grill on high for 5 minutes, baste then turn and grill 5 minutes more.

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Inferno Wings

1 cup Dan T's Spiced

4 lb. chicken wings

4 cups oil for deep frying

1 cup flour

Cut up 4 lb chicken wings. Discard wing tips. In a plastic bag with 1 cup flour, shake 10 wings at a time. In a deep-fryer or suitable deep pot, heat oil on high. When oil is hot but not smoking, carefully add 10 wings at a time and cook till golden. Remove to paper towel. Preheat barbecue on medium high or preheat oven to 400°. Pour 1 cup Dan T's Spiced into a bowl and dip wings. Barbecue wings on medium high turning often or bake in the oven till lightly crisp (10 -15 minutes). Serve with chilled blue cheese dressing, celery and carrots. Serves 4.

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Whitehot Wings

4 lb chicken wings

1 cup flour

1 cup Dan T's Whitehot

4 cups oil for deep frying

Cut up chicken wings, discarding tips. Pour flour into a plastic bag and shake 10 wings at a time. In a deep-fryer or heavy deep pot, heat vegetable oil on high. When oil is hot, carefully add 10 wings at a time and cook till golden. Remove to paper towel. Preheat barbecue on medium high or preheat oven to 400°. Pour Dan T's Whitehot into a bowl and using tongs dip wings. Barbecue wings on medium high turning often till lightly crisp (10 -15 minutes) Serves 4.

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Weany Wings (My mom likes these!)

4 lb chicken wings

1 cup flour

1 cup Dan T's Three Pepper Peanut Soy or Honey Mustard

4 cups oil for deep frying

Cut up chicken wings, discarding tips. Pour flour into a plastic bag and shake10 wings at a time. In a deep-fryer or heavy deep pot, heat vegetable oil on high. When oil is hot, carefully add 10 wings at a time and cook till golden. Remove to paper towel. Preheat barbecue on medium high or preheat oven to 400°. Pour Dan T's sauce into a bowl and dip wings. Barbecue wings, turning often or bake on a rack in oven till lightly crisp (10 -15 minutes) Serves 4.

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Cinnamon Steak

1 one-inch thick steak

1/2 cup Dan T's Inferno Balsamic Herb Sauce

sprinkle of cinnamon

Pour on enough Balsamic Herb to completely coat steak. Sprinkle each side with cinnamon and marinate in fridge for 2 to 24 hours. Barbecue on medium heat 4 minutes each side. Serve with Warm Mediterranean Pasta Salad. (See Salads.)

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