Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.
A burger with a fiery twist! The classic cheeseburger gets a tasty update with the addition of GOYA® Chipotle Peppers in Adobo Sauce. These chipotle chiles are jalapeno peppers that have been dried, smoked, and then packed in a flavorful sauce made of tomatoes and other spices. Here, we add these special peppers twice--first to the mayonnaise, which gets spread on the buns, and then mixed into the meat before its grilled. And don't skip the red onions and tomatoes: they add a sweet, crisp bite.
Lemon grass and ginger bring these steamed crab legs to a whole new level of deliciousness - with Asian kick! Serve with fresh spinach salad or favorite side. Use drawn butter for dipping, or try lemon juice, salt, pepper and sugar for tangy sauce. Enjoy!