‘Bora Bora’ Baby Back Ribs (makes 6 servings)
Ingredients
> 2 bottles Taste of Paradise ‘Bora Bora’ Sauce
(1 for marinade, 1 for finishing)
> 5 lbs Baby Back Pork ribs
> Foil
Method
If you already have a preferred method for cooking ribs and just want to add a Taste of Paradise to your already fantastic ribs, skip to last step.
Remove white skin from the back of the ribs. Place the ribs in a shallow dish. Brush ‘Bora Bora’ sauce on both sides of the ribs. Marinate for 4-8 hours in the fridge, turning occasionally.
Preheat oven to 275 degrees. Remove the ribs from the marinade. Discard extra marinade. Place ribs in pan and cover with foil. Bake approximately 2.5 hours.
Prepare a medium hot grill. Place ribs on grill. Baste both sides with ‘Bora Bora’ sauce until done to perfection. Serve with extra ‘Bora Bora’ sauce on the side.
‘Maya Bay’ Paradise Noodles (makes 6 servings)
Ingredients
> 1 bottle Taste of Paradise ‘Maya Bay’ Sauce
> 1 lb Rice Noodles (straight cut)
> 5 T peanut or corn oil
> 3 eggs, beaten
> 4 garlic cloves, minced
> ½ lb shrimps, peeled
> 2 scallions, trimmed and cut into ½ inch length
> ½ cup bean sprouts
> ¼ cup peanuts, chopped
> ¼ cup fresh cilantro leaves, chopped
> 2 small jalapeño chilies, seeded and sliced (optional)
> 1 lime cut into wedges
Method
Put the noodles in a bowl and cover with boiling water, stir to separate. Allow to soak for 25-30 minutes.
Pour 2T of oil in a large skillet over medium heat. Add the beaten eggs. Let the eggs settle flat at the bottom of the pan until cooked. Transfer the omelet to a cutting board and cut into ¼ inch strips. Set aside.
Increase heat to medium-high, add remaining oil to pan. When oil is hot, add the garlic and shrimp and cook until the shrimp have lost their translucent grey color. Transfer shrimp to a plate.
Drain the noodles. In a sauce pan, on low-medium heat, combine noodles, sliced omelet and ½ bottle of ‘Maya Bay’ sauce. Stir gently until the noodles are heated through. Add the shrimp and rest of the ‘Maya Bay’ sauce. Toss to combine and heat through.
Transfer to a serving dish. Top with the bean sprouts, cilantro, chilies and peanuts. Serve with lime wedges on the side.
Spicy ‘Baja’ Chicken and Peanut Slaw (makes 6 servings)
Quick, Fresh and Tasty, with a kick!
Ingredients
> 4 boneless chicken breasts
> ½ bottle of Taste of Paradise ‘Baja’ sauce
> 2 cups shredded Savoy cabbage and red cabbage
> ½ cup cilantro chopped
> ½ cup thinly sliced red bell pepper
> ½ cup sliced green onion
> ½ cup roasted unsalted peanuts
> Large Ziplock bag
> Vinaigrette or ‘Baja’ dressing
Method
Place chicken breasts in Ziplock bag. Pour ½ bottle ‘Baja’ sauce into bag, mix well. Place in fridge and marinate meat 20 minutes to 2 hours.
Preheat broiler or grill. Broil or grill chicken turning once until cooked through and internal temperature reaches 165 degrees. Let chicken rest 10 minutes then slice on diagonal into ¼ inch slices.
In a medium serving bowl, combine cabbages, cilantro, bell peppers and green onions. *for a super spicy dish, toss with additional ‘Baja’ sauce. For a milder version, toss with simple vinaigrette.
Place sliced chicken on top of prepared slaw. Garnish with fresh cilantro and peanuts. Enjoy. |
