Wednesday, October 01, 2014

#FoodieExtravaganza - Apple Cinnamon Pretzels with Creamy Caramel Dip


Welcome to the Foodie Extravaganza!








We are a group of bloggers who love to blog about food!  Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around. This month the ingredient is pretzels with an optional ingredient of caramel.  Yes, October is National Pretzel Month along with a whole array of other delightful things!! Get excited!! We hope you all enjoy our delicious pretzel treats this month and come back to see what we bring for you next month.  If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

This is my first month participating in Foodie Extravaganza, and I'm so honored to join this fabulous group of bloggers! So, welcome to today's extravaganza, and also welcome to the first day of October! Good grief - where has this year GONE?! I always say - once you hit October the year is essentially over. You roll from one Holiday into the next and before you can blink, it's time to put the Christmas tree away and welcome in the New Year. What an amazing year it has been - I am looking forward to the upcoming Holiday season, and to kick that off it is fall baking season! What better way to get the fall baking season going then to incorporate some delicious apples into this month's selection of pretzels!

If you are a novice boiled frosting maker (or novice "soft-ball" stage sugar cooker) like me - I highly recommend that you take a look at this video first. I wasn't sure what I was doing, at all, and whisked my cream / sugar mixture which caused the frosting to "sugar". It was grainy, but still delicious. :) I used the full frosting recipe (linked below) and used most for a cake that I'll be posting soon (yumm!) and used the rest to dip these delicious, soft, chewy apple cinnamon pretzels in!

The dough was a little difficult to roll out with the bits of apple, but just do the best you can - you'll loose some when you're rolling, and again when you boil them, but you'll still have some yummy tender bites of apple to enjoy mixed into the soft, buttery pretzel dough.

I have actually never done boiled pretzels before! I used to make pretzels in high school ALL the time - I would take them and sell them occasionally at events for a little extra "fun money". This is when we lived overseas in West Africa, so soft pretzels were a big treat for all of the Americans who were living there and didn't typically have access to those types of treats which reminded them of home. Those pretzels were just allowed to rise after being shaped, then egg washed, salted, and baked. I remember our tiny little kitchen, already hot thanks to the Africa heat, getting practically unbearable especially with almost no real ventilation - but I had such a good time baking! Big thanks to my mom who tolerated my "hobby" even then (and my hubby, who tolerates it now)!

So, this was a learning experience for me all around, and one everyone in the house enjoyed. This entire recipe disappeared in about 24 hours flat, and I only ate one pretzel. My husband and son ate the rest, and my daughter got a few bites in too. :) My son said these really needed the frosting as the dough was on the bland side by itself. I think that is largely because I didn't salt the tops of these before baking, but since they were meant to be sweet pretzels I left the salt off. I think they would probably be really good if you dipped them in melted butter then some cinnamon sugar after baking! The original bake time of 12 - 14 minutes on the parchment paper resulted in soft, chewy pretzels. If you like yours to have more of a firm crust, allow them to bake longer, or even move them from the baking sheets directly onto the rack for a few extra minutes to get crispier all around. My husband liked the very soft, chewy crust, and I liked mine a little crisper!

Soft Apple Cinnamon Pretzels adapted from Pink Parsley

Dough:
1 1/2 cups warm water
1 Tbs sugar
2 tsp kosher salt
2 1/4 tsp instant yeast (or 1 package)
4 1/2 cups all-purpose flour
1 small apple, peeled and diced small
1 tsp cinnamon
4 TBS unsalted butter, melted
Vegetable oil

To prepare:
cooking spray
10 cups water
2/3 cup baking soda
4 TBS unsalted butter, melted

Directions
  1. To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook attachment.  Blend gently with a spoon or whisk until combined and allow the yeast to proof (let it sit for about 5 minutes, or until the surface looks foamy / bubbly and a little puffy).  Add the flour, cinnamon, and melted butter and mix until the dough just comes together. Turn speed up to medium and allow the dough blend until it is smooth and clears the sides of the bowl, about 5 minutes.  Remove dough from bowl and scrape out any dough / flour from the bottom. Pour a little vegetable oil in the bottom of the bowl and return dough ball to bowl, flip over so both sides are lightly coated in oil. Cover the bowl with a kitchen towl and allow to rise in a warm place (I usually leave mine on top of an oven that I have pre-heated to 350 degrees and then turned back off).
  2. Prepare 2 baking sheets by covering with parchment paper.
  3. When the dough has risen, punch down, add in the apple pieces and divide into 8 sections.
  4. Working one piece at a time, roll the dough into an approximately 24" long rope.  Make a U-shape with the dough, and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape to form a pretzel.  Transfer the pretzel to the baking sheet and repeat with the remaining dough.
  5. Allow dough to rise again for about 25 minutes. Meanwhile, preheat the oven to 450 degrees and prepare the water to boil them in by pouring the 10 cups of water into a large pot with the baking soda. Stir to combine, and bring to a boil when the pretzels have become puffy. 
  6. Working 1-2 pretzels at a time, place into the boiling water and boil for 30 seconds, flipping once.  Use a slotted spoon or skimmer to remove the pretzels from the water and transfer to paper towels and allow to drain and remove excess moisture, then move them back to the baking sheet.  Repeat with all the pretzels.
  7. Melt 2 TBS of butter and brush the tops of all of the pretzels (sprinkle with a touch of cinnamon sugar or salt if desired - or you can add some cinnamon sugar after baking if desired). Bake for about 12 minutes in the preheated oven or until golden brown, and to desired crispiness on the outside. If desired, brush with an additional 2 TBS of butter and allow to cool on a rack (you can also brush with butter and then dip in cinnamon sugar if desired).
  8. Serve with caramel cream cheese frosting for dipping.
Caramel Cream Cheese Frosting from Culinary Concoctions by Peabody

Ingredients
3/4 cups (light) brown sugar, firmly packed
1/4 cup plus 1/2 tablespoons half and half
1 TBS butter
1/4 teaspoon vanilla extract
1/4 brick of cream cheese

Directions
  1. Mix sugar and half and half in a heavy saucepan and cook, stirring over low heat until the sugar has completed melted into the liquid.  Turn the heat up and use a candy thermometer to register when the syrup reaches the soft-ball stage (235 degrees). If you do not have a thermometer, or just want to confirm the mixture has reached the softball stage, get a small bowl filled with ice water. Use a spoon to drop some of the sugar mixture in. Give it a second to cool and then see if you can reach in and gather the mixture together into something that will hold together. If you can form it into a "ball" - it is ready! (And it tastes really good, so go ahead and taste test... for scientific testing purposes...)
  2. Remove pan from heat. Stir in butter, then let syrup cool. (This took several hours, although that was for a larger batch, but be prepared to allow this part of the process some time.)
  3. Once cooled, add in the vanilla and cream cheese and beat until smooth and the desired consistency has been reached. If it is too thick, add a small amount of half and half or additional cream cheese and continue blending until you get the correct consistency.
Check out all the Delicious Pretzel Dishes for October!  


Apple Cinnamon Pretzels with Creamy Caramel Dip  from Rebekah at Making Miracles
Bacon and Egg Breakfast Pretzels from Cindy at Cindy's Recipes and Writing
Beer Pretzel Bread Bowls from Susan at Love from the Kitchen
Caramel Apple Pretzels from  Wendy at A Day in the Life on the Farm
Cheese Stuffed Soft Pretzels from Stacy at Food Lust People Love
Chili Cheese Pretzel Bites from Ashley at The Recipe Rebel
Cinnamon Raisin Soft Pretzels from Heather at girlichef
Easy Bacon Cheddar Pretzels from Heidi at Heidi's Wanderings
Hopped Up Pretzel Bites with Beer-Gouda Dip from Camilla at Culinary Adventures with Camilla
Marble Chocolate Dipped Pretzels  from Marissa at Rae Gun Ramblings
Peanut Butter Cup Pretzel Bites from Emily at It Bakes Me Happy
Pretzel Rolls with Caramel Dipping Sauce from Lauren at Sew You Think You Can Cook
Soft Pumpkin Pretzels from Alexis at We Like to Learn as We Go
Sourdough Pretzels from Kelly at Passion Kneaded
Spicy Cheddar and Jalapeno Pretzel Bites from Kimberly at Rhubarb and Honey
Sun Dried Tomatoes and Cheese Soft Pretzels from Rachael from Eazy Peazy Mealz
 15 Pretzel Recipes via Foodie Extravaganza


Tuesday, September 30, 2014

#10DaysofTailgate - Final Chance to Enter to Win Great Prizes - and a THANK YOU!

I posted a couple introductory posts as sponsor products were received for #10DaysofTailgate here, here and here, but also wanted to take a moment to thank 2 more sponsors who sent me some fantastic products to work with especially since I wasn't able to incorporate them into the past 10 days of recipes.

You can find Gourmet Garden on Facebook, Pinterest, and their website. I have already used their fresh herbs a couple times now, and they are wonderful to work with. SO convenient, such a variety (the Lemon Grass and Thai seasoning are calling to me!), and you can freeze them too to keep the fresh goodness available even longer. I will definitely be featuring them in upcoming recipes soon. Than you Gourmet Garden! (If you want to win your own cooler of these amazing herbs, make sure to link the giveaway - posted below).



Next I want to say a big thank you to Bob's Red Mill - not only are they providing a generous gift certificate for a lucky recipient via the giveaway (linked below), but they sent me a sample of their 13 Bean Soup Mix. I can assure you it is a FANTASTIC bean mix. We devoured the recipe we made with this one - slow cooked with some kielbasa and a few veggies and simple seasonings. Delicious! Find Bob's Red Mill on Facebook, Pinterest, or their website!


Thank you so much for joining me and the other wonderful #10DaysofTailgate Bloggers - and a final big thank you to our fearless leader Camilla. She did such a great job coordinating this event and has been such a pleasure to work with!

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!



#10DaysofTailgate - Pretzel Bites with Hot & Spicy El Diablo Mustard







I ran out of light when I was making these last night! I usually like to make my dishes at least a couple days in advance, to make sure I have decent light for pictures - but with these yummy bites I ran out of time. I knew I had to get them done last night, and figured the light would be gone by the time they were finished. But don't let the poor lighting make you think poorly of these delicious mustard glazed pretzel bites. They are soft, golden brown, with a delicious chewy crust, and fluffy middle. You can glaze them with just about any combination you prefer - but the mustard from El Diablo adds a lovely color and light flavor to these tasty treats!

We also used regular egg wash with salt (Himalayan and sea salt), as well as butter and salt. They were all yumm! The mustard works perfectly as a glaze and also a condiment to dip these little bites in.

Do yourself a favor, and definitely give this pretzel recipe a try soon - it will not disappoint!

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

Pretzel Bites with Hot and Spicy El Diablo Mustard adapted from Carmel Moments

Ingredients
½ cup light brown sugar
2 cups warm water
5½ teaspoons active dry yeast
¼ cup vegetable oil
5 ¾ cups all-purpose flour, more for kneading
¾ cup baking soda
2 large eggs beaten, divided
2 tsp El Diablo Steakhouse mustard
2 tsp El Diablo Mango mustard
2 tsp El Diablo Chipotle mustard
3/4 cup baking soda
coarse salt

Directions

  1. In the bowl of a stand mixer, combine the brown sugar, warm water, and yeast. Allow yeast to proof for about 5 minutes, or until the surface of the mixture looks bubbly and a little puffy.
  2. Add in the vegetable oil and 3 cups of the flour, using a dough hook blend on low. Add in the remaining 2 3/4 cup vegetable oil with the dough hook until fully incorporated and dough is elastic and shiny.
  3. Remove dough from bowl and scrape out any excess flour / dough from the bottom of the bowl. Spread about 1/2 TBS of vegetable oil in the bottom of the bowl and place dough ball in the oil, flip the ball to coat the other side as well. Place in a warm place, covered with a towel, and allow to rise until doubled about 45 minutes.
  4. Punch down dough and cut into workable pieces (use a little additional flour on your working surface if needed), roll out into ropes, about 3/4 inch thick. Cut into bite sized "nuggets" and place on baking trays lined with parchment paper (you will need about 3 sheets).
  5. Allow the cut pieces to rise for about 25 minutes, or until puffy. 
  6. Preheat oven to 450 degrees, and put a large pot of water on the stove over high heat to boil (2 quarts). Add 3/4 cup baking soda to the water.
  7. In small batches, gently place the pretzel dough in the water to boil for 30 seconds, flipping at least once. Remove them to drain on paper towels. (Add additional water if needed during the boiling process).
  8. Prepare egg wash by combining 1/3 of the beaten egg with 2 tsp of each of the flavors of mustard. 
  9. Put pretzels back on baking trays, and brush with the egg wash, 1/3 of the bites brushed with the Mango mustard glaze, 1/3 with the Chipotle glaze, and 1/3 with the Steakhouse glaze. Sprinkle with coarse salt. Bake for 9 minutes, or until a deep golden brown.
  10. Serve with additional mustard to dip the pretzel bites in.


Here's what the other team brought to the table...


Starters
Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen
Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy
El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog
Grilled Lemongrass Lamb by Culinary Adventures with Camilla

Sides
Grilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla

Sweets
Boston Lager Cupcakes by Sew You Think You Can Cook
Boston Lager Cupcakes by Sew You Think You Can Cook

Disclaimer: El Diablo provided me free samples of their products; all opinions stated are my own.


Monday, September 29, 2014

#10DaysofTailgate - Not Ketchup Cherry Chipotle Steak Tacos




 


Welcome to the day before the finale of #10DaysofTailgate. I can't believe it's almost over! I hope you have been enjoying all of the delectable dishes the bloggers participating in this fun event have been bringing you!
 
This recipe was deliciously different from a "traditional" taco. I loved the flavor of the cherry chipotle sauce with the steak bites; and the caramelized onion worked beautifully with the flavors! This was missing some sautéed mushrooms though - I was wishing I had some in my refrigerator, but sadly I did not. If you have fresh mushrooms, give them a try with this dish!
 
I received a grilling skillet from Mr. Bar-B-Q and decided that would work perfectly for cooking up the steak bites. It was awesome. The handle comes off, so you can place your food on the grill, remove the handle, cook your food, open the grill, reattach the handle and voila! Nothing hot to burn yourself on, and makes moving the skillet incredibly easy!
 
This dish would be perfect for tailgating from home - or cook up the filling, put it in a foil container with lid to keep warm, bring some tortillas and toppings with you and voila - tacos to go.
 
It is probably no surprise by now that my family is thrilled with Not Ketchup's Cherry Chipotle sauce (see Not Chili Cheese Fries and Cherry Chipotle Sloppy Joes here), and this is just one more recipe this sauce works perfectly in. I love the fresh, slightly sweet, slightly tangy flavor the sauce lends to this dish and cannot wait to enjoy this one again, soon!
 
Not Ketchup Cherry Chipotle Steak Tacos
 
Ingredients
1 lb sirloin steak, diced small
1 medium onion, sliced into rings
1 - 2 TBS olive oil
1/2 14-oz bottle Cherry Chipotle Not Ketchup dipping sauce
4 - 6 tortillas
Toppings as desired: diced avocado, shredded cheddar cheese, sour cream, sautéed mushrooms, lettuce, etc.
 
Directions
  1. Preheat your grill to medium heat. Using a Mr. Bar-B-Q skillet, cook the steak bites for about 8 minutes (stirring once or twice), until cooked through to desired doneness.
  2. Meanwhile, heat 1 TBS olive oil over medium to medium-high heat in a non-stick skillet on the stove. Cook the onions, adding more oil if necessary, until tender and caramelized (about 10 - 15 minutes total).
  3. Place cooked steak bites into a bowl, and pour Not Ketchup Cherry Chipotle sauce over, stir to evenly coat.
  4. Place a tortilla on a plate, and layer on desired amount of saucy steak bites, caramelized onion, and additional toppings to taste.
Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

Here's what the rest of the crew brought to the table...

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie           
Vegified Hot “Wings”  by Curious Cuisiniere            
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections               
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Dips
Chile con Queso by Sew You Think You Can Cook

Mains 
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures     
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles               
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy         
Vegetarian Pumpkin Chili by The Pajama Chef                      
Beef Kabobs by A Day in the Life on the Farm  




Sunday, September 28, 2014

#10DaysofTailgate - Saucy Maple Leaf Duck Sliders



Welcome to another action packed day of #10DaysofTailgate - we're approaching the end, and there have been a LOT of great dishes shared over the past week plus! Make sure you take a moment to look back through; you will find TONS of great ideas for your next gathering - whether it's for tailgating, homegating, or any other kind of event hosting. There is something to please everyone in all the fantastic recipes that have been shared!

Today's post features two of the delicious products from our sponsors (you can win your own too - link to the rafflecopter below and make sure to enter!!) El Diablo Mustard (the Mustard that Bites Back) sent me 6 bottles of their spicy and flavorful mustards; these are amazing condiments. I seriously can't say enough about them. I have used them in a bunch of different recipes already and have been very pleased with the flavor and heat they add. This is a terrific product! I also received a package of ground duck from Maple Leaf Farms - and it was awesome to have the chance to work with this. I have NEVER had ground duck before, in fact really I can't remember the last time I had duck at all before working with Maple Leaf Farms. It's just not something you see in the grocery stores, or that I would think to track down on my own. It is a WONDERFUL meat to work with though, and I love having the ground version which you can use in just about any recipe you would traditionally use ground beef or pork in. It has a wonderful flavor and texture, and my husband and son absolutely devoured these burgers, and fought over the leftovers (I think my son snuck one cold before bed time too... they are good; my 12 month old even liked the little pieces of burger I cut up and gave her with her dinner). The mustard / BBQ sauce adds the perfect amount of sweet heat to these; don't skip it! It was the perfect compliment.

We served these sliders on homemade buns and it was a happy food night at our house!

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

Saucy Maple Leaf Duck Sliders

Ingredients
1 lb Maple Leaf Farms Ground Duck
1 lb ground beef
1/2 tsp salt
1/4 tsp pepper
1 - 2 TBS El Diablo Chipotle mustard
8 (or more depending on size) buns
Toppings as desired (cheese, pickles, lettuce, tomato, etc.)

Sauce
2 TBS BBQ sauce (we love Sweet Baby Rays)
2 TBS El Diablo Chipotle mustard

Directions
  1. Combine sauce ingredients in a small bowl or Tupperware, and set aside (in the refrigerator) to allow flavors to meld while you prepare the burgers.
  2. Combine ground duck, ground beef, salt, pepper, and 1-2 TBS El Diablo Chipotle mustard (add mustard to taste / and texture, the meat mixture shouldn't be overly wet or will be more difficult to handle).
  3. Shape into desired size patties to fit the buns you are using.
  4. Heat a skillet over medium high heat, and cook burgers in batches until browned on both sides and cooked through (about 8 minutes total per batch).
  5. Slather BBQ Mustard Sauce on the top bun and place a burger patty on the bottom bun; add additional toppings as desired and serve hot.

Here's what the rest of the team brought to the table today...

Starters
‘Da Bears in ‘Da Blankets by Sew You Think You Can Cook
Jalapeno Popper Deviled Eggs by Debbi Does Dinner Healthy
Philly Cheese Steak Eggrolls by Cooking In Stilettos
Ketchup & Mustard Glazed Meatballs by Culinary Adventures with Camilla
Duck Bacon, Pear, Brie Baked Wontons by A Kitchen Hoor's Adventures

Mains
Chipotle Ranch Chicken Wings by Cheese Curd In Paradise
White Chicken Chili by A Day in the Life on the Farm
Saucy Maple Leaf Duck Sliders by Making Miracles
Three Pepper Burgers by Eliot’s Eats
Chipotle Mustard Pork Chops by The Pajama Chef
Cherry Chipotle Drumsticks by Summer Scraps

Sides
Salads in Jars by OnTheMove-In the Galley

Disclaimer: El Diablo and Maple Leaf Farms provided me free samples of their products; all opinions stated are my own.



Saturday, September 27, 2014

#10DaysofTailgate: Pizza Dip





Do I really need to try to convince you to try this recipe?? It is a PERFECT dip to serve at any of your tailgate / football viewing parties! Cheesy comfort food at its absolute best. My son and I both LOVED this recipe. My mind was racing trying to think of other yummy ways to serve it. I think it would be great with everything spread / layered directly onto a half loaf of a baguette and toasted, then cut into wedges to eat just like a French bread pizza... mmm.... drool.... This has such a great combination of spicy and creamy with the tomato sauce balancing the cheesy factor so it's not too rich. Loved this and wouldn't change a thing! Just make sure to make LOTS of little garlic rounds - they go fast! :)

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

Pizza Dip from What Megan's Making

Ingredients
4-oz (half a brick) cream cheese, softened (room temp)
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1/2 tsp oregano
1 cup pizza (or spaghetti) sauce
15 - 20 slices of pepperoni

Garlic Toasts
1 thin loaf baguette
Butter
Garlic Powder
Italian Seasoning

Directions
  1. Preheat the oven to 350 degrees.
  2. In an 8x8 baking dish combine the cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella, 1/4 cup grated Parmesan cheese, and oregano. Blend together and smooth out.
  3. Spread pizza sauce over top of cheese mixture, sprinkle with remaining mozzarella and Parmesan cheeses. Layer pepperoni slices over the top.
  4. Bake for 20 - 25 minutes or until heated through and bubbling.
  5. Meanwhile, prep the garlic toasts by slicing the baguette into thin rounds. Place rounds on a cookie / baking sheet. Spread thinly with butter (or margarine) and then sprinkle lightly (to taste) with garlic powder and Italian seasoning. Add the garlic toasts to the oven, alongside the dip, for the last 10 minutes of baking.
  6. Serve pizza dip with garlic toasts and enjoy!

 

Here's what everyone brought to the table today...


Starters
Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla

Mains
Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef

Sips
Apple Cherry Spice Cocktail by CafeTerraBlog

Dips
Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles

Sweets
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie
Caramel Stuffed Rice Krispie Treats by From Gate to Plate
 

Friday, September 26, 2014

#10DaysofTailgate - El Diablo Mango Mustard Glazed Grilled Scallops

 



This recipe uses two of the fantastic products I was sent from our #10DaysofTailgate sponsors - a FireWire flexible grilling skewer (which is absolutely genius) and some of the Mango flavored El Diablo mustard (seriously my favorite!) The FireWire is amazing. I love that you can load it up with your meat and / or veggies, place it in tupperware to marinate, then just pick it up by the end and lay it straight onto your prepped grill. SUPER easy to work with!

El Diablo's slogan is "The Mustard That Bites Back" - this stuff packs some heat along with the delicious flavors. I have used a few of their mustards now, in various recipes, and have not been disappointed. Great flavor profiles, and super easy to work with. These are really great condiments, and there is no end to the ways you can use them!

This recipe is so good. I have actually never eaten nor cooked a scallop before - and I am so glad I finally remedied that oversight. I love the texture and consistency of these, and the mustard glaze compliments the lightly flavored scallop beautifully. The grill added some smokiness as well and I thought it all worked together perfectly! You could serve these as an appetizer, or alongside some rice or pasta for a dinner. You can't go wrong with this dish.

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

El-Diablo Mango Mustard Glazed Grilled Scallops adapted from Epicurious

Ingredients
2 tablespoons honey
1 tablespoon malt or cider vinegar
2 teaspoons El Diablo Mango mustard
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
15 small / medium scallops

Directions
  1. In a small bowl, combine sauce ingredients. 
  2. Place scallops on a FireWire grilling skewer, then place in a tupperware or a different bowl and pour half of the sauce over the top. Refrigerate for at least 30 minutes and allow to marinate.
  3. Spray grill with cooking spray, then preheat to medium.
  4. Place scallops on the grill and cook for about 5 minutes, rotate and cook another 3-5 minutes or until cooked all the way through. Do not overcook!
  5. Serve scallops with the remaining sauce drizzled over the top.

 

Here's what the rest of the crew brought to the table...


Starters
Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla

Dips
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
 
Mains
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate

Sides
Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps

Sweets
Pumpkin Bars by The Pajama Chef

Disclaimer: FireWire and El Diablo provided me free samples to use; all opinions stated are my own.