Pulled Chicken Sandwiches with Collard Green Coleslaw

BBQ beef sandwich
From the creative mind of one of our new Chef Ambassadors, Chef David Blackmon, here’s a recipe that works any time—from family game night on a chilly winter evening to a breezy summer backyard bash. These pulled chicken sandwiches on French baguette bread, topped with cole slaw made with fresh collard greens are easy to make and great to taste! 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 ... Read More

Grilled Apples with MUMBO Mascarpone Cheese Sauce

Grilled Apple Slices with Mumbo Mascarpone Cheese Sauce
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

Grilled Chicken Slide with Guava Cilantro BBQ Sauce

Grilled Chicken Sandwich with Hot Tangy Guava Cilantro BBQ Sauce
Ingredients for Marinade: 1 tbsp. Lemon Juice 1 tbsp. White Wine 2 oz. Vegetable Oil 1 tsp. Italian Seasoning 2 oz. MUMBO BAR-B-Q SAUCE (Tangy Hot) 1 clove of Garlic (Sliced) Salt and Pepper to taste **Marinate for 1 hour Ingredients for Sauce: 10 oz. MUMBO BAR-B-Q SAUCE (Tangy Hot) 4 oz. Guava Paste 6 oz. Chicken Stock 1 tbsp. Cilantro (chopped) Directions: For the sauce, place chicken stock in a pan on medium heat. Add the guava paste and cook until the guava paste melts. Add the MUMBO SAUCE (Tangy Hot) and cook for 5 minutes in low heat. Add cilantro and ... Read More

Bacon Wrapped BBQ Shrimp with Smokey MUMBO Tamarind Sauce

Grilled Shrimp with Smoke Hickory Tamarind BBQ Sauce
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.

Shrimp Cocktail MUMBO® Style

Shrimp Cocktail MUMBO Style

Recipe courtesy of Chef Matt Finarelli 2 lbs Large shrimp (21-25 count) – peeled, deveined, tails attached 2 Tbsp butter – melted 1 clove minced garlic 1 cup MUMBO Sauce (Original or Hickory Smoked) 2 Tbsp chopped fresh parsley Clean shrimp and pat dry.  Preheat oven to 400 degrees.  Toss shrimp, butter, garlic and MUMBO Sauce together in a large bowl, and then place into a 13×9 inch glass baking pan.  Place in oven and cook until shrimp are cooked through, about 8-12 minutes. Remove from oven, and place shrimp on a serving plate and garnish with parsley.  Serve immediately.