Created by Chef Monica Hayes-Jones Apples: Vegetable oil cooking spray 4 Fuji or Pippin apples, cored and cut into 1/2-inch-thick slices 2 teaspoons ground cinnamon 1 teaspoon ground ginger Cream: 2 teaspoons MUMBO SAUCE 1/2 cup maple syrup 1/4 cup heavy cream, at room temperature 2 tablespoons unsalted butter, at room temperature 1 cup (8 ounces) mascarpone cheese, at room temperature 1/3 cup chopped hazelnuts, toasted For the apples: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill pan with vegetable oil cooking spray. In a medium bowl, toss together the apple ... Read More
by Chef Rafael Perez Ingredients for Marinade: 1 oz White Wine 2 oz Vegetable Oil 1 ½ oz. MUMBO SAUCE Hickory Flavor 1 clove of Garlic (sliced) 26/20 Raw Shrimp (lb) **Marinate for 30 minutes Ingredients for Sauce: 8 oz. MUMBO SAUCE Hickory Flavor 5 oz Goya Tamarind Pulp Directions: Par cook bacon in oven for 5 minutes. Drain shrimp and wrap with bacon. Grill shrimp for 3 minutes on each side and brush with the BBQ Sauce. Use remaining sauce for dipping.
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