Eastman Outdoors Reveo Food Processor/Tumbler User Manual download pdf (Page 23)

2121

Kung Pao Chicken

Ingredients

6 Chicken breasts

Marinade

1/4 C Water

1/4 C Pineapple juice

1/4 C Peanut butter

1/4 C Cashews

1 Tbsp Soy sauce

1/4 C Brown sugar

1 tsp

Reveo LemoNation™ Lemon

Pepper Dry Marinade Base

Procedure

1. Blend liquid ingredients with dry spices

2. Add chicken and marinade to Reveo barrel

3. Attach hose and MariVac

4. Tumble 15 minutes

Cook thor

oughly, turn frequently on medium to

medium low heat. Drizzle with pan juices.

6. Serve with sticky rice or on lo-mein noodles.

Honey Mesquite Grilled

Chicken

Ingredients

3 lbs Bone-in chicken

Marinade

1/2 C Reveo Hive Uprising™

Honey Mesquite Dry Marinade

Base

1/2 C Water

1/4 C Orange juice

Procedure

1. Blend liquid ingredients with dry spices

2. Add chicken and marinade to Reveo

barrel

3. Attach hose and MariVac

4. Tumble 20 minutes

5. Cook or grill thoroughly until an internal

temperature of 165ºF is reached and

juices run clear in the thigh and drumstick

area when pierced with a fork.

Hint: When grilling, ask you butcher to cut

the chicken into halves, quarters or 8 pieces.

It will be easier to cook and will crisp up on

the coals much easier.

Raspberry Chipotle Fajitas

Ingredients

2 lbs Steak or chicken

Marinade

1/2 C Raspberry jam

1 Tbsp Chopped fresh cilantro

3 Limes (juiced)

1 Tbsp Seasoned salt

1 Tbsp Chipotle pureé (found in the Mexican

food section of most grocery stores)

Procedure

1. Blend liquid ingredients with dry spices

2. Add steak or chicken and marinade to Reveo

barrel

3. Attach hose and MariVac

4. Tumble 15 minutes

5. Sauté

6. Serve fajita style with warm tortilla and slices of

sweet peppers, onions, sour cream, guacamole

and chopped tomatoes.

Poultry

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Eastman Outdoors Reveo Food Processor/Tumbler User Manual Page 23

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