Island Grilled chicken
breast
2 lg. Boneless, skinless chicken breast
2-4 slices of jack cheese
1 bunch of scallions chopped small
1 bottle of Kato's Island Sauce
Now depending on how spicy you like
your chicken, coat both sides. For less spice coat only
1 side and marinade 1-24 hours in fridge. Grill chicken
over hot coals. When almost finished, put scallions on top
then at the very end cover the chicken and scallions with
cheese slices. Serve with beans (red or black) and rice
with plenty of cold beer.
Rajun Cajun baked chicken wings
1-1/2 pounds of chicken wings (about
8)
1 bottle of Kato's Rajun Cajun
Preheat oven to 375°. Rinse chicken
and pat dry. Cut off and discard wing tips. Cut each wing
at join to make 2 sections. Place wing pieces in a single
layer in a 13x9x2 inch baking pan. Bake in oven for 20 minutes,
drain off fat.
Brush wings with Kato's Rajun Cajun. Bake
10 minutes. Turn wings over and brash again with Kato's
Rajun Cajun. Bake additional 5 to 10 minutes until chicken
is tender.
Ceviche
1 lb. fish (cut into 1" cubes) or
mixed seafood (shrimp, scallops, mussels)
10-12 limes
Fresh ginger to taste
2 ribs celery chopped fine
1 bunch cilantro chopped fine
1 red onion slide thin
2 cloves of garlic crushed
1 bottle of Kato's Mean Green
Place seafood/fish, salt & pepper,
ginger, garlic and Kato's Mean Green in a bowl. Squeeze
limes into bowl until fish is covered by lime juice (very
important). Let mixture stand not less than 1 hour, but
no more than 24 hours. Add remaining ingredients. Serve
at room temperature with roasted corn & boiled potatoes.
Island Lemon Chicken
1/4 cup of Kato's Island Sauce
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
1 ts Kosher salt (coarse salt)
5-6 cloves of garlic sliced thin
1 whole chicken
4 carrots
1 large onion
2 baking potatoes
Fresh ground pepper to taste
Combine Kato's Island Sauce the citrus juices
& salt. With a sharp knife make small slits all over
the chicken & slide garlic slices into slits. Put any
remaining garlic into cavity. Pour marinade mixture over
the chicken. Add remaining marinade to cavity and let stand
1 to 24 hours in the fridge.
Preheat oven to 350°. Cut carrots,
onion and potatoes in chunks. Put in baking dish with chicken.
Grind fresh black pepper over all. Cook 1 hour 30 minutes
until done.
Kabobs
1 pound of Shrimp (cleaned & deveined)
2 large Onions cut into chunks
1 ring smoked sausage
2 peppers - 1 green & 1 red cut into chunks
1 large Zucchini sliced thickly
1 pineapple or can of pineapple cut into chunks
2 cups orange juice
1/4 cup of lime juice
6 garlic cloves crushed
6 green onions - chop up
1/4 cup soy sauce
1/4 tsp. Ground cloves
2 tablespoons of Kato's Island Sauce
1/2 cup minced parsley
Combine all and let stand overnight
in fridge. Assemble Kabobs and grill over hot coals.
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