eGourmet Recipes

• ½ cup dry white wine

• 1 tablespoon soy sauce

• 1 teaspoon hot sauce

• 1 tablespoon minced garlic

• 2 tablespoons finely chopped parsley

• 2 tablespoons Kinloch Plantation Pecan Oil

• 1 tablespoon fresh lemon juice

• 1 ¼ pounds lean, boneless pork, cut into 1 ½ inch cubes

• Salt and freshly ground black pepper

Combine the wine, soy, hot sauce, garlic, parsley, pecan oil, and lemon juice in a small bowl and whisk to blend.

Put the pork in a shallow plastic container and season with salt and pepper. Pour the marinade mix into the bowl and toss to pork to coat evenly. Cover the container and marinate for 2 hours in the refrigerator.
Drain the pork and reserve the marinade. Thread the pork meat on six to eight skewers. Prepare a charcoal fire or light a gas grill.

Place the brochettes on the grill over a medium-hot heat, close the lid, and cook, turning every five to 10 minutes, and cook for about 20 minutes, or until the pork is cooked through.

Makes 4 to 6 main dish servings

        

2 – 3 lbs. Tri Tip Roast
2 – 3 Tablespoons Mitch’s Oh Yeah! Original Spice Blend
¾ cup Italian salad dressing
2 Tablespoons soy sauce

Trim the fat from the tri tip and thoroughly poke holes in the meat with a fork and place the roast in a large Ziplock® bag. In a medium bowl add the Mitch’s Oh Yeah!, salad dressing, soy sauce and mix well. Pour marinade over meat and marinate overnight. Grill the tri tip at 400 degrees and occasionally flip the meat until a 130 internal temp is reached for medium rare. Let the roast rest a few minutes before slicing across the grain.

        

2–3 pounds of chicken wings
1 or 2 Tablespoons Mitch’s Oh Yeah! Zesty Spice Blend
1 – 12 oz bottle Louisiana Hot Sauce®
3 or 4 shakes of Tabasco®

Add the Mitch’s Oh Yeah!, hot sauce, and Tabasco® to a large Ziplock® bag or marinader and mix thoroughly. Place the wings in the mixture and coat chicken thoroughly. Marinate up to 24 hours and grill for 30-45 minutes on medium heat, turning frequently. Brush the chicken during the first half of grilling time with marinade. Enjoy!

        

1    cut up chicken (skinless preferred)
1    pound red potatoes cut in chunks
½ cup Italian salad dressing
½-1 cup grated parmesan cheese
2   teaspoons Mitch’s Oh yeah!
½  teaspoon salt
½  teaspoon basil

Place chicken in baking dish and surround with potatoes. Lightly pour salad dressing over the chicken and potatoes. Sprinkle Mitch’s Oh Yeah, salt, basil and parmesan cheese over the chicken and potatoes. Bake at 400 covered for 30 minutes, remove lid or foil for an additional 30 minutes or until potatoes and chicken are tender. After you take the meal out of the oven, drizzle the juices in the pan over the chicken and potatoes.

        

Cover the bottom of a heavy skillet with Kinloch Plantation Pecan Oil. Season to taste with salt, pepper, garlic powder, lemon pepper and Brocade Frog’s Reggae Rub.

Brown chicken breast on each side at medium, to medium high taking care not to overheat the chicken.

Cook three to five minutes on one side, turn over and cook for two to three minutes.  Turn down fire and cook three minutes on each side.  Remove and drain any excess Pecan Oil and enjoy.

The chicken breasts also make a great addition to a vegetable stir-fry.