Ginger Chili Teriyaki Meatballs

Ginger Chili Teriyaki Meatballs
3 lbs Frozen Meatballs (about 1/2 half a bag of Costco meatballs)
1 bottle Chef Shamy Mandarin Pineapple Teriyaki Sauce
1 bottle Chef Shamy Ginger Chili Pot Sticker Sauce
1/2 Cup Water


Put meatballs in pot with water on low heat for 1 to 2 hours. Add 1/2 bottle
of Pot Sticker Sauce and toss to completely coat. Put in chafing dish
or other warming server and cover with Teriyaki Sauce and serve. Will
serve many up to 24 guests as an appetizer or 8 to 10 as a meal.

Cherry Lime Sweet & Sour Meatballs
3 lbs Frozen Meatballs (about 1/2 half a bag of Costco meatballs)
1 bottle Chef Shamy Cherry Lime Sweet & Sour Sauce
Chef Shamy Ginger Chili Pot Sticker Sauce
1 Can Pineapple Chunks
1/2 cup Maraschino Cherries
1/2 Cup Water


Put meatballs in pot with water on low heat for 1 to 2 hours. Add 1/2 bottle
of Pot Sticker Sauce and toss to completely coat. Put in chafing dish
or other warming server and cover with Sweet & Sour Sauce and serve.
Will serve many up to 24 guests as an appetizer or 8 to 10 as a meal.

For more information visit www.chefshamy.com


Crab Stuffed Mushrooms
Fresh or pasteurized, canned, lump Crab .1/4 lb,
1 cup seasoned bread crumbs,
1 tub ( 5 oz) Chef Shamy Garlic Herb Saute Butter,
1 whole chopped onion,
1 clove chopped garlic, ¼ cup fresh chopped parsley,
2 T vinegar,
1 egg,
12 to 18 large mushrooms cleaned and steams removed,
½ cup mayonnaise,
1 t horse-radish,


Briefly saute onions & garlic in 1/2 tub ( 2.5 oz) Chef Shamy Garlic Herb Saute Butter, add vinegar and then combine with bread crumbs, crab, parsley and egg. Mix to putty consistency. Add 2.5 oz (rest of the tub) Shamy butter in hot skillet and briefly brown mushrooms. Do not leave on heat to long to avoid sweating and shrinkage. Combine mayo and horse-radish and put 1/2 t. in bottom of each mushroom and stuff with crab mixture. Bake on 350° for 10 minutes or until breading is starting to brown.

Crab Stuffed Shrimp
Fresh or pasteurized, canned, lump Crab .1/4 lb,
1 cup seasoned bread crumbs,
1 tub ( 5 oz) Chef Shamy Garlic Herb Saute Butter,
1 whole chopped onion,
1 clove chopped garlic, ¼ cup fresh chopped parsley,
2 T vinegar,
1 egg,
12 to 18 large mushrooms cleaned and steams removed,
½ cup mayonnaise,
1 t horse-radish,


Briefly saute onions & garlic in 1/2 tub ( 2.5 oz) Chef Shamy Garlic Herb Saute Butter, add vinegar and then combine with bread crumbs, crab, parsley and egg. Mix to putty consistency. Pile crab mix on top of each shrimp, place on baking sheet. Bake on 350° for 10 to 15 minutes or until breading is starting to brown and shrimp have turned pink. Serve with lemon twist. Horseradish sauce can be added to serving plate for extra flavor.

For more information visit www.chefshamy.com


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