Compliments of Chef Chloe G. Ingredients: 1 cup MUMBO® SAUCE, Original BBQ Sauce (divided) 1 pound raw shrimp 26/30, peeled and deveined 1 tbsp sambal (garlic chili paste) ½ bunch cilantro, leaves only 1 bunch green onion, sliced ½ cup carrots, shredded ½ cup daikon radish, peeled, fine julienne ½ cup red cabbage, finely shredded 1 tbsp fresh ginger, minced 8-10 ea romaine lettuce heart filets, trimmed ½ tsp salt ¼ tsp black pepper Method of Prep Preheat grill, then marinate shrimp in ½ cup of MUMBO SAUCE for 30 minutes. In a medium bowl, add the … Read More
Pulled BBQ Chicken Sandwich with Collard Green Cole Slaw
Recipe courtesy of Chef David Blackmon Pulled BBQ Chicken 2 pounds chicken breast 2 cups MUMBO BBQ Sauce (any flavor) Salt Red pepper flakes (optional) Loaf of French bread Simmer chicken breast in salted water for 25 minutes. Remove from heat and pull apart chicken with hands (or using 2 forks). Toss with MUMBO Sauce and season with black pepper and a pinch of red pepper flakes, if desired. Serve on French bread topped with MUMBO Collard Green Slaw. MUMBO Collard Green Slaw ½ cup MUMBO BBQ Sauce Hickory 2 Tbsp honey 1 cup Mayo 1 Teaspoon dry mustard … Read More
Savory MUMBO Pulled Pork Cheese Cake
Crust 3 cups oyster crackers, crushed 1 cup grated Parmesan cheese 1/3 cup butter, melted Filling 4 packages (8 ounces each) cream cheese, softened 4 eggs, lightly beaten 2 cups finely chopped fully cooked pulled pork with 1/4 cup of MUMBO Hickory Sauce mixed in 2 cups (8 ounces) shredded Swiss cheese 1/3 cup minced chives 1/4 cup minced fresh basil 1/4 teaspoon salt 1/4 teaspoon white pepper Assorted crackers Directions In a large bowl, combine the cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 2 in. up the … Read More
MUMBO® Glazed Shrimp Salad
Recipe courtesy of Chef Karrie Snow and Jasmine Glean Yield 4 Servings 8 oz (Divided) MUMBO Sauce 28 16/20 Count Shrimp 2 Tbsp Dijon Mustard 1 Lemon Juiced 4 oz Olive Oil 1/2 tsp Salt 1 tsp Black Pepper 4 cups Mixed Greens 12 Strawberries, sliced Marinate shrimp in half of the MUMBO Sauce for 30 minutes. In a blender, combine remaining MUMBO Sauce, oil, mustard and lemon juice. Blend to form an emulsion, set aside. Preheat a grill (stove top pan grill is fine as well) or Broiler. Wipe excess sauce from shrimp, season with salt and pepper. Grill shrimp turning ... Read More
Black Eyed Pea Cakes w/ Roasted Pepper and Onion Relish
By Chef David Blackmon 4 cups low-sodium vegetable broth 1 pound dried black-eyed peas, soaked in cold water overnight, and drained 1 1/2 tablespoons salt, divided Ground black pepper to taste 6 tablespoons olive oil 2 medium onions, diced 1 cup diced carrot pieces 3/4 cup diced celery pieces 1 teaspoon chopped fresh thyme 2 teaspoon Old Bay Seasoning 2 large eggs 1-1/2 cups Panko (Japanese-style bread crumbs) 2 tablespoon olive oil Chopped scallions for garnish Bring the vegetable broth and 3 quarts water to a boil in a heavy-bottomed Dutch oven over high heat. Add the peas and 1 ... Read More