CAJUN REMOULADE CHICKEN ON PASTA         

Servings= 2-4,  Marinade time= 4 to 6 hour  Cook time= 40 minutes.     

CHICKEN                                                

1¹/₄ lb. Boneless/ Skinless Chicken Tenders                     

6oz. (1/2 bottle) Dinni's Cajun Remoulade                          

2 Tsp Fresh Red Bell Pepper (diced after grilling)                   

 2 Tsp Fresh Green Bell Pepper (diced after grilling)                

1/2 to 1 tsp ground red pepper (optional) if you like it HOT     

PASTA                                                 

 11/2 cup Mini Penne Pasta                                      

 4 cups Water  Salt 1/2 tsp                                   

 2 tsp Fresh minced Basil (reserve 1 tsp for  Garnish)                                                 

1/2 t0 1 tsp ground red pepper (optional) if you like it HOT             

1/3 cup Heavy Cream                                        

 1/3 cup grated Parmesan Cheese                              

 1/3 Cup Dinni's Cajun Remoulade                               

 1 tsp coarse ground Black Pepper

DIRECTIONS for Pasta:                                       

1. In a pan add water, salt, basil and bring to boil, when boiling add Penne Pasta,

     turn heat to medium, let it cook till done. (while the pasta is boiling you can start

    grilling the chicken )                              

2. Drain completely and then transfer the pasta to a bowl.            

3. While the pasta is hot add the remaining ingredients and mix well carefully – do

    not mash the pasta.

DIRECTIONS for Chicken :                                    

 1. In a bowl mix 1/ bottle of Dinni's Cajun Remoulade with Chicken till all   sides of

     chicken is coated with the remoulade, reserve the rest of remoulade for pasta.  

2. Put in the refrigerator for 4 to 6 hours                        

 3. After marinating, grill on medium heat with the Remoulade left on, turn to cook

     from both side - till done.                              

4. Grill Few large strips of fresh Red & Green Bell peppers till tender.    

5. Remove from pepper from grill and dice them

6. Put pasta on  serving plate, top with Chicken and garnish with minced fresh basil

Hot & Spicy Fruit Salad

Makes a excellent "Hot Fruit Salsa"  Great for Parties

Serving: 1

1 Cup   Mixed Tropical / Native Fruits (should be firm)

1¹/₂ TBSP Dinni's Select Italian Herb Vinaigrette

1 tsp Granulated Sugar

¹/₄ tsp Black Pepper Ground

¹/₄ tsp Salt (or to taste)

¹/₄ tsp Ground Chipotle or Cayenne Peppers

1 tsp (packed) Fresh Mint Leaves - Fine Minced

1 tsp Fresh Green/ Red  HOT PEPPERS - Fine Minced

Notes: You can substitute fresh fruits for well drained canned mixed fruits (Our Chefs used Mango, Guava, Apple, Pear, Grapes & Strawberries and Star Fruit)

Directions: In a bowl mix everything till fruit is coated with the sauce mixture. Serve pronto.

Restaurant Style

ONION FLOWER

NOTE: This is the original recipe.

1cup All Purpose Flour

1½ tsp Salt

½ tsp Black Pepper Ground

1½ tsp ground Cayenne Pepper

1/8 tsp ground Oregano

1/8 tsp ground Thyme

1/8 tsp ground Cumin

1 cup Milk

1 Egg

1 Jumbo Sweet Onion (like Vidalia onion)

Oil for deep Frying

 4 oz. Dinni’s Select Bloomin Sauce

 In a large bowl mix all the dry ingredients, slowly add the Egg and Milk. Stop adding the milk when you feel the batter is thick enough, if you like your onion to have a thin coat of batter then add more milk. Preheat the oil to 350 degrees. Cut both ends of the onion and remove outer layer of dry onion skin. On a Cutting board put two pieces of flat wood (1/3” to 1/2” Thick x 4” to 6” Long x 1” to 2” wide) and place the Onion in between the wooden pieces. Using an Onion Cutting tool or a Fruit Wedge Cutter, firmly press down and cut the onion, go all the way down till the two wooden pieces prevent you from cutting any more. Remove the center core of the onion Carefully open the onion into petal.  Dip the whole onion in the batter and manually push the batter all the way in between the onion petals. Deep fry onion till done (golden brown) Remove and place on paper towel to drain oil off. Place Onion on a serving plate. Pour Dinni’s Select Bloomin Sauce in a round soufflé cup, place the cup in the center of the onion and serve.