The Secret Recipe Blog

Just in time for the July 4th BBQ’s…  This recipe goes great on chicken.

1/2 cup Chunky-style Prego sauce
1/2 cup Del Monte Ketchup
1 tablespoon Dijon mustard
1 tablespoon Vinegar
1/8 teaspoon Dry mustard
1 teaspoon Chili powder
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.

(9 votes, average: 4.00 out of 5)

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Here is another great new recipe from America’s Secret Recipes Volume 1.  A creamy and perfect blend of ingredients for your seafood dishes and sandwiches.

3 tablespoons chopped fine sweet white onion
3 teaspoons minced carrot
1/3 cup Miracle Whip salad dressing
2/3 cup sour cream
1/4 cup confectioners’ sugar
2 tablespoons sweet pickle relish
1/4 teaspoon salt

1. Place onion in food processor; chop; transfer to small bowl; set aside.
2. Place carrot in food processor; chop; add to onion.
3. Combine remaining ingredients in separate bowl; whisk well to combine. Add onion and carrot; mix well. Cover; refrigerate at least 2 hours to allow flavors to meld.
Makes 1 cup.

(10 votes, average: 3.70 out of 5)

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Tilapia (or salmon, grouper, halibut, sea bass, swordfish)
3 1/2 ounces blue cheese (store bought)
1/2 cup butter, separated
Parsley
Chopped lemon wedge, for garnish
Fish seasoning

Place fillet darkest or skin side down in a pie pan. Brush presentation side of fillet with butter sauce. Shake a heavy coating of blackened fish seasoning onto fillet. Brush the blackening pan with butter sauce. Carefully flip seasoned fish onto blackening pan and brush dark side of fillet with butter sauce. During the last 2 to 3 minutes of cooking add blue cheese dressing and finish cooking fish until 150 degrees F and dressing has browned slightly. Garnish with fresh chopped parsley and lemon wedge.

(13 votes, average: 4.38 out of 5)

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Those Red Lobster commercials get me every time.  Just can’t resist those visuals of endless shrimp, crab legs and lobster tails!  Now I have said it before, that I’m not a huge seafood fan, but I do love shrimp.  Cook this recipe for someone special, fix a nice cocktail, close your eyes and imagine yourself sitting on a sunny beach.  Ahhhhh…summer will be here sooner than you think.

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar

Shrimp
6 to 8 cups canola or vegetable oil (for use in the fryer)
12 large shrimp, peeled and deveined
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan’s Parrot Bay coconut rum
1 cup panko Japanese breadcrumbs (can be found in the asian section of your local grocery store)
1/2 cup shredded coconut

On the side
Salsa

Prepare pina colada dipping sauce by combining all ingredients. Cover & chill

Heat oil to 350 degrees in a deep fryer or a large heavy skillet.
Measure 3/4 cup of flour into a medium bowl.
In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.  Stir milk and rum into flour mixture. Let this batter stand for five minutes.
In the meantime, combine panko breadcrumbs and shredded coconut into a third bowl.
Butterfly cut each peeled shrimp before you start the battering leaving the tail intact.
Dip each shrimp once in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.  Place the shrimp on a plate until all of them are battered.
Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.  Only fry a few shrimp at a time. Remove shrimp to paper towels to drain.
Serve shrimp with pina colada dipping sauce or shrimp cocktail sauce along with salsa.

(28 votes, average: 4.36 out of 5)

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