Preheat oven to 475°F. Oil rack of a broiler pan; arrange the wings, skin side up on broiler pan and bake them for 25 minutes. Remove wings from oven; brush with the Pomegranate & Mango Chipotle Sauce. Return wings to oven and broil them about 4 inches from the heat for 1 to 2 minutes, or until they are crisp. Serve on warm platter with celery sticks and blue cheese dip if desired.

 

Toss the shredded Savoy cabbage, red cabbage, ground croutons and green onions in a large bowl, blending well. In a separate bowl whisk together the, mayonnaise, Peppers of Key West Cayenne Pepper Sauce, Sweet Sour Smokey Mustard, and black pepper until smooth. Stir the sauce mixture into the cabbage slaw with a large spoon until all dry ingredients are coated with the dressing. Refrigerate until ready to serve!

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon butter

• Juice of ½ fresh lime

• 1/4 cup Mangolian Sweet Heat

• 1 tablespoon dried parsley

• 1 teaspoon crushed pepper

 

In a skillet over medium-high heat, cook the shrimp in the olive oil and butter just until they turn pink. Squeeze the lime over the top and remove shrimp to a bowl to let cool. Over low heat, stir in the Mangolian Sweet Heat along with the parsley and red pepper. Pour all but 1-2 tablespoons of this sauce over the shrimp and stir to coat. Stir the rest into the egg yolk mixture. Using a spoon, fill the egg whites with the yolk mixture. Place a shrimp on top of each and spoon, if desired, a little more sauce from the bowl on top.

 

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Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.  Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.  Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.  15 minutes before the turkey is done, drizzle the Cherry Pomegranate Sauce over the turkey and allow to caramelize.  Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.