Posts Tagged ‘Diva Q’
I have an abundance of Roma tomatoes from our garden each summer. This is a perfect appetizer for any size gathering. Simple. Easy Delicious and Fresh it makes me happy.
I buy a lot of whole chickens for my family. I cut them up grill them etc. Whole chicken is much more economical than buying pre-cut pieces.
I learned a lot of cooking tips from my Grandma. My Grandma never wasted a single thing ever. So even the backbone from spatchcocking would go into the freezer until she had a bag filled and she would make stock. It is a great tip for saving money.
Here are my steps and 2 videos on how to cut up a whole chicken first for spatchcock then into 8 pieces :
BBQ Crawl is coming back to the travel Channel much sooner than originally scheduled. This is so awesome. So many people lamented the fact they could not see it until much later this year. So here it is the new date:
Wednesday July 2 at 10pm & 10:30pm EST. That’s right my American Friends get to see 2 back to back all new episodes from Season 2!!
Ill also be live tweeting the show somuch sure you come on over and visit & follow our the twitter account https://twitter.com/DivaQBBQ
I love potato salad as a side dish. This is a super creamy version. I really love using mini potatoes. They have such a creamy texture when steamed or boiled. Also the addition of sweet pimento paste has been one of my secret ingredient additions for years. I love adding it to a basic potato salad. This recipe is really best the following day so resist the urge and chill it down for 24 hours. The flavors will be so much better.
|Recipe Title:Pretty in Pink Potato Salad|
|Prep Time: 30 minutes|
|Total Time: 30 minutes|
2.5 pounds mini potatoes
1 cup Dukes/Hellmann’s Real Mayonnaise
½ cup sweet pimento paste
¼ cup finely shredded carrot
¼ cup finely diced celery
1 medium red onion finely minced
1 tablespoon dried dill
½ tablespoon celery seed
1 teaspoon kosher salt
1 teaspoon finely ground black pepper
½ teaspoon granulated onion
Optional add: 6 hard-boiled eggs chopped, 6 slices cooked bacon crumbled
Boil or steam mini potatoes till fork tender. Slice each in half and set aside.
In a medium size bowl whisk mayo, pimento paste, carrot, celery, red onion, celery seed, dill, salt, pepper and granulated onion.
Add in warm potatoes to mayo mixture tossing to coat gently.
Refrigerate 24 hours then serve topped with additional chopped chives.
Coffee Rubbed Rib Eye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
4 Boneless Rib Eye steaks
For the Rub:
2 tablespoons piri piri chili powder
2 tablespoons instant espresso powder
2 tablespoons smoked paprika
1 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
In a small bowl mix all of the rub ingredients. Coat each steak with canola oil and season generously with the rub. Let stand at room temperature for 15 minutes.
Prepare your grill for medium high heat.
Grill each steak for 5 minutes per side or until done to your liking.
Remove from grill and rest for 5 minutes prior to serving
I love these. Our family loves these. Our friends love these.
This is one of those recipes that is just so incredibly versatile. It is great for using up little bits of cheese, leftover meats etc. Start with the cream cheese and add whatever floats your boat. Add in the things that make you happy. Want it spicy? Add more hot sauce, have a craving for more meat? Add in chopped cooked sausage or smoked meats. Completely customizable and so much fun.
Love this Louisiana inspired recipe for Cajun Style #BBQ Shrimp a sure fire party pleasin’ lip smacking delicious dish! Check out this how to video.
Grilled New Orleans Inspired Cajun Shrimp
24 Medium Sized cleaned and deveined shrimp tails on
1 recipe Diva Q Cajun Rub
½ cup unsalted butter
¼ cup canola oil
2 tablespoons minced garlic
2 tablespoons Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1 tablespoon chili powder
Diva Q Cajun Rub
2 tablespoons paprika
2 teaspoons Kosher salt
2 teaspoons granulated onion
2 teaspoons granulated garlic
2 teaspoons cayenne
1 1/2 teaspoons ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon dry thyme leaves (rubbed)
1 teaspoon oregano leaves
2 lemons sliced into wedges
In a medium sized bowl toss shrimp, Diva Q Cajun rub, minced garlic and canola oil. Set aside in fridge to marinate for ½ hour. In a small pot over medium low heat melt butter, Worcestershire, chili powder and lemon juice until combined. Set aside.
Preheat grill to medium heat.
Remove shrimp from marinade. Grill shrimp until just turning opaque-approximately 3-4 minutes per side.
Place shrimp in bowl and toss with butter mixture. Serve immediately with lemon & baguette slices.
This is such an easy recipe perfect for entertaining and everyday eating! Make sure you subscribe to our videos – more coming each week!