| Kato's Island Sauce
- 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 (click
here to purchase)
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.
Kato's Rajun Cajun baked chicken wings
1-1/2 pounds of chicken wings (about 8)
1 bottle of Kato's Rajun Cajun (click
here to purchase)
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 (click
here to purchase)
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.
Kato's Island Chicken
1/4 cup of Kato's Island Sauce (click
here to purchase)
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.
Kato 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 (click
here to purchase)
1/2 cup minced parsley
Combine all and let stand overnight in fridge. Assemble Kabobs and grill
over hot coals. |
