The Register-Herald, Beckley, West Virginia


January 26, 2014

From cast iron to the grid iron

RGH surprises with big win at culinary competition



Oven Fried Coconut Shrimp with Mango Honey Mustard


Coconut Milk (2 cups)

21- 25 count shrimp (deveined, tails on - about 1 lb. total)

Shredded coconut, corn flake crumbs and chopped parsley for dredging

Mango Honey Mustard Sauce:

Mango honey mustard (stir together 1/4 cup mayonnaise, 1 tablespoon honey, 1 tablespoon prepared mustard, 1/4 cup pureed mango)


Marinade shrimp in coconut milk (a couple of hours to overnight).

Combine dry ingredients.

Bread shrimp and bake in heated 425-degree oven for 10 - 15 minutes. Serve with mango honey mustard sauce.


Fat Cat Sandwiches


Mini-rolls - (Hawaiian or other)

Thick-cut provolone - (have it cut in deli 1/2” thick)

Flour (enough for dredging)

Egg wash (2 eggs beaten with a tablespoon of water)

Italian-style breadcrumbs

Peanut oil

Marinara or spaghetti sauce

Grilled chicken breasts, thinly sliced (can buy pre-grilled chicken breasts and heat up)

French fries (already prepared)


Bread provolone in flour, egg wash and, lastly, breadcrumbs.

Freeze breaded cheese at least 2 hours before frying (or it will melt too much when fried).

Heat peanut oil in a large frying pan and fry cheese until golden brown.

Assemble cheese on rolls with chicken breast and top with prepared marinara or spaghetti sauce and fries. Eat up!


Stove-top Smoked Wings with Jalapeno Coconut Sauce

(To prepare wings without a commercial smoker, Chef Siuta suggests soaking woodchips for at least 20 minutes, scattering them in a roasting pan, then adding chicken wings in a smaller pan or rack above, covering tightly with foil on top and cooking over medium high heat on the stove, once chips in lower pan start smoking. Cook chicken thoroughly — about 35 minutes or until done.)


Raw chicken wings, soaked two hours to overnight in mixture of water with salt and blackened or Cajun seasoning and cooked according to directions above. Mix 1/4 cup walnuts, 1/2 cup olive oil, 1/2 cup blue cheese crumbles and 2 teaspoons garlic in a food processor until just blended. Toss smoked wings in blue cheese/walnut mixture. Serve with jalapeno sauce.

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