Tag Archives: Cajun Rub

CAJUN BURGERS

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Burning Asphalt Sauces' Cajun Burger
Burning Asphalt Sauces’ Cajun Burger

This Burning Asphalt Sauces’ Cajun Burger recipe is so easy to make and quite honestly, tastes awesome! One thing that I like to do is make much more of the Cajun Mayonnaise then this recipe calls for. That way, I always have some in the refrigerator ready to go for anything.

Ingredients

Cajun Mayonnaise

Burgers

In a small bowl, mix the mayonnaise and 1 teaspoon of BAS Cajun Sizzle Seasoning. Set aside in refrigerator.

In a large bowl mix together the ground beef, BAS Jalapeno Slices, onion, garlic, BAS Montreal Style Steak & Burger Seasoning, and BAS Sweet Pepper Steak & Dipping Sauce. Form the ground beef mixture into 4 patties. Place the burgers on a medium to high heat pre-heated grill. Cooking time is approximately 5 minutes per side. Make sure the patties are cooked until well done. Place one slice of cheese on each patty as soon as the burgers are removed from the grill. Prepare the rolls by spreading the Cajun Mayo on each half. Top the burgers with the lettuce and tomatoes. Enjoy. Be sure to visit www.JustFoodDeals.com or www.BurningAsphalt.com for the freshest ingredients.

BUFFALO SHRIMP…Burning Asphalt Style

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"Burning Asphalt Sauces" Buffalo Shrimp
“Burning Asphalt Sauces” Buffalo Shrimp

 

 

I Love to make this recipe. It’s so easy, quick, and awesome tasting. And HEALTHY too! Serve as a meal or appetizer. Truly a dish that Bubba Gump would be proud of!

 

 

Ingredients

 

Combine the flour, Burning Asphalt Cajun Sizzle Seasoning, garlic powder, onion powder, and black pepper in a large zip-loc bag. Shake to mix ingredients. Rinse the deveined & peeled shrimp well under cold water. Place in the zip-loc bag, seal, and shake. Remove the coated shrimp from the bag and place on a cookie sheet. Refrigerate for approximately 15 minutes. DO NOT DISCARD the flour mixture in the bag. After 15 minutes, place the shrimp back in the bag and shake well once again. Remove and carefully toss into a pan with hot oil in it. Cook in pan for about 3 minutes or until pink. Remove and place shrimp in a large bowl. Pour the 8 oz of Burning Asphalt Buffalo Wing Sauce (you can also use Burning Asphalt Ranch Wing Sauce if you would prefer) over the shrimp and toss well. Serve with Ranch Dressing or traditional Bleu Cheese. You can also serve the shrimp on a bed or rice or pasta.

 

DEEP-FRIED CAJUN TWINKIES*

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Deep Fried Cajun Twinkie with Powdered Sugar

I thought it would only be appropriate to follow up my Twinkie Bailout post with a recipe for Deep-Fried Twinkies with a KICK! This is the best way to add about 275 calories to the already 150 calorie Twinkie. By the way, this is my recipe, not Paula Deen’s!

 

Ingredients 

  • 6 Twinkies
  • Popsicle Sticks
  • 4 cups of Peanut or Vegetable Oil
  • ¼ cup of Flour 

Batter Ingredients

Freeze Twinkies overnight. Remove from freezer. In a deep fryer heat the 4 cups of Peanut or Vegetable Oil to 375 degrees. Mix the Milk, Vinegar, and oil together in a bowl. In a large separate bowl mix the Flour, Burning Asphalt Cajun Sizzle Rub, and Baking Powder. Blend well. Now it’s time to combine the two bowls. You have now created your batter. Whisk until smooth. Cool in refrigerator for 10 minutes.  Insert the Popsicle Sticks lengthwise into the Twinkies. Be sure to leave about 3” of the stick showing. This is your handle! Dust the Twinkie with the Flour and submerge into the batter. For the next step, using tongs, submerge the Twinkie in the hot oil. You will have to hold them down as they tend to float. They are ready when golden brown, approximately 3 minutes. Remove and place on a paper towel to drain excess oil. Let cool for 5 minutes. They can be served on or off the stick. Add toppings if you wish. Enjoy!  

*If you do not want a spicy hot Twinkie, do not add the Cajun Sizzle. Substitute that for ½ tsp of Salt.