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Cooking Inspiration - Smokin' Masterpieces with Lee Kum Kee Sauces

Cooking Inspiration

Smokin' Masterpieces with Lee Kum Kee Sauces

Article_Smokin' Masterpieces with LKK Sauces

The season has finally arrived.  Time to fire up the grill and bask in the sunshine with these smokin’ recipes.

 

Southwest Burger with Avocado Salsa

Ingredients

  • [avocado salsa]
  • 2 large tomatoes, deseeded and diced
  • ¼ cup finely diced red onion
  • ¼ cup chopped cilantro
  • ½ jalapeno, deseeded and diced
  • 2 avocados, diced
  • 2 Tbsp. Lee Kum Kee Cilantro Lime Flavored Hoisin
  • ½ lime, juiced
  • 1 tsp. salt
  • [burger]
  • 1 lb. ground beef, formed into 2  ½ lb patties 
  • 1 tsp. smoked paprika
  • ½ tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • ¼ tsp. black pepper
  • 1 tsp. salt
  • 1 tsp. of your favorite hot sauce
  • pepper jack cheese, sliced  for topping
  • hamburger buns

 

How to make it

  1. Make the avocado salsa by mixing all the ingredients in a bowl. Place in the fridge to chill until ready to use. 
  2. Place the ground beef into a bowl along with the smoked paprika, chili powder, ground cumin, garlic powder, black pepper, salt, and hot sauce. Mix together with your hands and form into two burger patties. 
  3. Grill the burgers for 5-6 minutes per side or cook till desired doneness. Place cheese down onto the burger and let it melt. 
  4. Place burgers onto the buns and then top with a few spoonfuls of avocado salsa. Serve right away. 

 

Bacon and Pineapple Chicken Kebabs

Ingredients

  • 2 chicken breasts, cut into 1 inch chunks
  • ⅓ cup Panda Brand Oyster Flavored Sauce
  • 1 lb. bacon, cut into pieces
  • 1 pineapple, cut into 2 inch chunks
  • wooden skewers, soaked in water

 

How to make it

  1. Cut the chicken into pieces and then place it in a bowl along with the Panda Brand Oyster Flavored Sauce, cover and marinate for 30 minutes in the fridge. 
  2. In the meantime, cook the bacon pieces in a pan for 3 minutes per side until almost crispy then take it out and let cool. 
  3. Cut up the pineapple into chunks. 
  4. Skewer the chicken pieces, bacon and pineapple chunks and then grill kabobs for 5-7 minutes on each side, rotating often. 
  5. When the chicken is cooked through, take them off and let cool. 
  6. Serve with more Panda Brand Oyster Flavored Sauce for topping. 

 

Plant-Based Sriracha Burger

Ingredients

  • 1 package beyond burgers
  • 2 slices cheddar cheese
  • hamburger buns
  • lettuce
  • tomato slices
  • 2 onion rings

 

Dressing

  • Lee Kum Kee Sriracha Mayo

 

How to make it

  1. Grill the beyond burger for 3 minutes per side then add on the cheddar cheese and let melt.
  2. Make the burger by placing the burger on top with lettuce, tomato then baked onion rings. 
  3. Finish it off with Lee Kum Kee Sriracha Mayo.

 

Hoisin Grilled Lamb Chops

Ingredients

  • 4 lamb chops
  • 2 tsp. olive oil

Seasoning

  • 1 tsp. sea salt
  • ½. tsp. black pepper
  • 3 sprigs of rosemary

 

Sauce Mix

  • ¼ cup Lee Kum Kee Flavored Hoisin Sauce
  • ½ tsp. Lee Kum Kee Minced Garlic

 

How to make it

  1. Pat the lamb chops with a paper towel, then add salt and pepper on both sides.
  2. In a small bowl whisk together the Lee Kum Kee Hoisin Sauce and minced garlic. 
  3. Heat skillet with olive oil on high heat and toss in the rosemary sprigs. 
  4. Sear both sides for 1 minute, then pour in the hoisin, garlic sauce reducing heat to low. 
  5. Turn chops one more time to coat in the sauce, cooking for about 5 minutes.
  6. Take them off and let rest for 5 minutes before eating or slicing. Serve with more fresh rosemary if desired 

 

Sesame Grilled Shishito Peppers

Ingredients

  • ½ lb. shishito peppers, washed and dried
  • 2 Tbsp. crushed walnuts
  • ½ lemon juiced, plus wedge for garnish

 

Seasoning

  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil

 

How to make it

  1. Heat skillet to high heat.
  2. Toss peppers in a bowl with the Lee Kum Kee Pure Sesame Oil an set aside.
  3. Blister the peppers in the skillet for 6 minutes, tossing often.
  4. Place the peppers back into the bowl and add the crushed walnuts and lemon juice.  Toss and serve immediately, with lemon slices (optional).

 

Beef Satay Skewers

Ingredients

  • 2 lbs. flank steak
  • 1 head bibb lettuce, for wrapping beef (optional)
  • bed of quinoa (optional)

 

Marinade

  • 1 cup Panda Brand Sauce for Lettuce Wrap

 

Seasoning

  • 1 tsp. salt 
  • ½ tsp. black pepper
  • 1 Tbsp. fresh chopped parsley, for garnish

 

How to make it

  1. Heat grill to medium-high.
  2. Slice the beef flanks into long pieces and then thread them onto skewers.  Season each side with salt and pepper.
  3. Grill skewers for 3 - 4 minutes per side then take off and brush with Panda Brand Sauce for Lettuce Wrap.
  4. Plate and garnish with fresh chopped parsley.
  5. Serve with a side of bibb lettuce, for wrapping meat or over a bd of quinoa (optional).

 

Grilled Lobster Tail

Ingredients

  • 2 cut lobster tails
  • ¼ cup olive oil

 

Seasoning

  • salt and pepper to taste

 

Sauce Mix

  • 8 Tbsp. unsalted butter, softened
  • 2 Tbsp. Panda Brand Lemon Pepper Grilling and Dipping Sauce
  • 1 tsp. chopped chives
  • 1 ½ tsp. crushed red chili flakes
  • 4 cloves garlic, finely chopped
  • zest of 1 lemon

 

How to make it

  1. Preheat grill to medium high heat. 
  2. In a bowl mix together the melted butter, Panda Brand Lemon Pepper Grilling and Dipping Sauce, chopped chives, chili flakes, chopped garlic, lemon zest, salt and pepper. 
  3. Brush the open side of the lobster tail with olive oil, season with salt and pepper then place cut side down and cook for 5 minutes until the top shells are bright red. 
  4. Flip over and then brush with the butter sauce and continue grilling for another 5 minutes. 
  5. Serve the lobster tails with more butter sauce.