Flavor Fusion BBQ For 4th Of July Weekend

Chef Joshua Tepperberg of Dr. Marinade is back with a few more flavorful recipes inspired from cultures around the globe. He is doing the Spicy Calypso BBQ Sauce on chicken, steak and shrimp, Roasted Husk On Corn and Nuvo Paradise Punch.

Special thanks to Citarella for providing the food for this segment. For more on Dr. Marinade, visit www.drmarinade.com.

CLICK HERE TO FOR 4th OF JULY FUN.

Spicy Calypso BBQ Sauce
Ingredients
1-2 Habañero Peppers
1 Tablespoon Whole Allspice
4-5 Sprigs of Fresh Thyme
4 Cloves Fresh Garlic
1 Scallion
1/2 Cup Lime Juice
1/2 Cup Fresh Pineapple Chunks
1/2 Cup Orange Juice
1/4 C Molasses
3 Tablespoons Brown Sugar
1 - 2 Teaspoons Salt
1 Teaspoon Whole Black Peppercorns
1/2 Cup Extra Virgin Olive Oil

Choice of:
Citarella Dry Aged Bone-in Rib Eye Steaks Citarella Anti-biotic free Chicken Breasts Citarella Extra Large Shrimp

Instructions
1. Place Habanero, Allspice, Thyme leaves, Garlic, Scallion, Pineapple, Salt, Pepper and Brown Sugar into a food processor and pureé. Mix in the orange juice, lime Juice, olive oil and molasses and blend well.
2. Coat the meat/chicken/shrimp with the BBQ sauce and place on grill. Continue to baste with sauce and flip occassionally until cooked.

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Side Dish: Roasted Husk On Corn
Ingredients
Corn with husks on
Paprika
Salt
Black pepper
Cayenne pepper
Butter

Instructions
Peel back husks, but do not remove. Coat the kernals liberally with butter and dry spices. Reposition the husks back over the cob and place the corn on the grill. Rotate occasionally to prevent husks from burning too much. Cook over a medium to high heat for 20 to 30 minutes.

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Cocktail: Nuvo Paradise Punch
Ingredients:
2-3oz NUVO
2oz white grape juice
4 oz ginger beer
2 splashes of fresh lime juice

Instructions
In a cocktail shaker, combine NUVO, white grape juice and lime juice, add ice and shake rigorously. Strain and pour into a large wine goblet and top with ginger beer.