Buccaneer Blends Recipe Video

Chef Tony Clark cooks a Buccaneer Blends BBQ using new World Harbors products at the New England Culinary Arts Forum in Maine. Watch the recipe video below and give it a try yourself!

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Servings2CuisineAmerican
CourseMain DishMethodFry
SpecialityComplete MealMain IngredientFish

Ingredients

 
Deep Fried Haddock Sandwich with Fra Diavlo BBQ Sauce
 
2 pieces Haddock, clean and skinless
 
1 bottle Fra Diavlo Buccaneer Blend BBQ Sauce
 
Kumquats
 
Sugar
 
Vinegar
 
Deep Frying Oil
 
1 Sandwich Bread Roll
 
Mayonnaise, small amount
 
Romaine Lettuce, chopped
 
Tomatoes, sliced
 
Tempura Batter
 
Salt and Pepper, to taste
 
Lobster Claw Skewers with Honey Mango BBQ Sauce
 
4-6 Lobster Claws, small and de-shelled
 
1 bottle Honey Mango Buccaneer Blend BBQ Sauce
 
Avocado, finely chopped
 
Mango, finely chopped
 
Red Onion, finely chopped
 
Tomato, finely chopped
 
Baby Bok Choy, to garnish
 
Herb Vinaigrette
 
2 Tortilla Shells
 
Skewers
 
Apple Maple BBQ Sauce Roasted Pulled Pork Sandwich with Green Salad
 
Roasted Pulled Pork
 
1 bottle Apple Maple Buccaneer Blend BBQ Sauce
 
Shallots, chopped
 
Garlic, minced
 
Ginger, minced
 
Bok Coy, thin strips
 
Olive Oil, for cooking
 
1 Sandwich Bread Roll
 
Green Onion, chopped
 
Chives
 
Red Onion, thin strips
 
Sugar, a dash
 
Fresh Lime
 
Crème Fresh, or Sour Cream
 
Beef Strips with Sticky Rum BBQ Sauce and Cole Slaw
 
Cooked Beef Strips
 
1 bottle Sticky Rum Buccaneer Blend BBQ Sauce
 
Oil
 
Cole Slaw, with Carrots and Bok Choy
 
Vinegar
 
Left-Over Chicken, Pasta, and Portabella Mushroom with Mesquite BBQ Sauce
 
Grilled Chicken, skinless
 
Noodles, cooked (egg or another kind of thick noodles)
 
1 Portabella Mushroom
 
1 bottle Mesquite Buccaneer Blend BBQ Sauce
 
Fresh Lime, to squeeze

Directions

Deep Fried Haddock Sandwich with Fra Diavlo BBQ Sauce
Season the haddock lightly with salt and pepper in a mixing bowl. Add the Fra Diavlo BBQ sauce to coat and marinate. Dip each piece of haddock in tempura batter and put into a boiling pot of oil to deep fry; takes time, about 6-8 minutes. Cook until brown.

Beef Strips with Sticky Rum BBQ Sauce and Cole Slaw
Cut the sandwich roll in half lengthwise and toast. Add the sliced kumquats, sugar, and vinegar together into a pot to breakdown into a marmalade on the stove. In a separate mixing bowl, combine the mayonnaise, chopped romaine, and Fra Diavlo sauce and mix together. Spread this mixture onto the bread. Season the sliced tomatoes and put on top of the mixture on the bread.

When the haddock is brown and deep fried, spread more sauce on the fish while it is still hot. Put the haddock on top of the tomatoes and place the kumquats on top.

Lobster Claw Skewers with Honey Mango BBQ Sauce
Place the lobster claws at either end of the skewer; only one claw per skewer. Cook the lobster skewers on the grill, spreading each with the Honey Mango sauce. Brown the two tortilla shells in deep fry oil on the stove. Combine the avocado, mango, red onion, tomatoes, and herb vinaigrette and mix together. Spread this mixture lengthwise on a plate. Then, place the browned tortilla shells upright into the mixture. Flip the lobster skewers when ready, and spread more sauce onto the lobster; grill until the lobsters have color. Squeeze fresh lime over the lobster while still on the grill. To finish, place the lobster skewers on top of the mixture in-between the tortilla shells; garnish with baby bok choy.

Apple Maple BBQ Sauce Roasted Pulled Pork Sandwich with Green Salad
Heat a small amount of olive oil in a pot, and stir in the shallots, garlic, ginger, and bok choy. Let it cook down over medium heat. Cut the bread in half lengthwise and toast. Add the roasted pulled pork with its juices into the same pot. Add the Apple Maple BBQ sauce to coat (a generous amount) stir and let it sit for about 5 minutes. For the salad, combine the green onion, chives, and red onion into a separate bowl adding the dash of sugar and squeezing fresh limejuice.

To finish, spread the pork on the bread. Top with the salad and crème fresh (or sour cream).

Beef Strips with Sticky Rum BBQ Sauce and Cole Slaw
Heat the beef in a saucepan with oil. Heat the Sticky Rum sauce in a separate saucepan, approximately ¾ - 1 cup. Combine the cole slaw with the vinegar and chopped carrots and bok choy. Put beef into pan with sauce, mix and pour over the cole slaw.

Left-Over Chicken, Pasta, and Portabella Mushroom with Mesquite BBQ Sauce
Heat some Mesquite sauce in a saucepan, no more than 1 cup’s amount. Slice the chicken and mushroom into long, thin strips. Once the sauce is hot, add the chicken, mushroom, and noodles into the pan. Mix together and serve. Top with fresh limejuice.

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