Best Boom Boom Sauce Recipes

BOOM BOOM SAUCE

Steps:

• Seed and dice peppers, garlic, and cilantro.
• Saute peppers and garlic in pot with a splash of chicken stock.
• Add soup, cilantro, green chilies, and tomatillos to the pot.
• Cook until warm.
• Pour into blender and blend until smooth.
• Move mixture back to the pot and add cheese.
• Cook until cheese melted through.
• Serve warm.
• For thicker Boom Boom:.
• Sift 1-2T flour into blender with sauce.
• Blend until smooth.

KOREAN-INSPIRED CORN DOGS WITH BOOM BOOM SAUCE

Steps:

• Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
• While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
• Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
• To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
• Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
• When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
• Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.

EASY BOOM BOOM SAUCE

Steps:

• 1. In a small bowl whisk together the mayonnaise, ketchup, sweet chili sauce, sriracha sauce, garlic powder, onion powder, salt and pepper. Cover and refrigerate until ready to serve.

BOOM CHICKA BOOM... NOW... WALK THE LINE - BBQ SAUCE (CONTEST EN

Steps:

• Melt butter over medium heat in a saucepan until foamy.
• Add minced shallots, garlic and celery and sauté until lightly golden, about 3 minutes or so.
• Stir in remaining ingredients and bring to boil. Reduce the heat and simmer until thick and richly flavored, 8 to 10 minutes, whisking from time to time.
• Season the sauce with salt and pepper.
• Coat chicken (or marinate) with sauce before grilling, baste as you grill and serve lathered in sauce.

BOOM BOOM SAUCE

Steps:

• mix

BOOM BOOM SAUCE

Steps:

• In a small bowl whisk together the mayonnaise, ketchup, sweet chili sauce, sriracha sauce, garlic powder, onion powder, salt and pepper. Cover and refrigerate until ready to serve.

SHRIMP TACOS WITH BOOM BOOM SAUCE

Steps:

• Prepare shrimp according to package directions
• Place about ⅛ cup shredded cabbage in taco shell
• Place 2-3 slices of avocado on top of shredded cabbage
• Place 4-5 shrimp on top of avocado
• Drizzle Boom Boom Sauce on top of shrimp
• Place all ingredients in a small bowl and stir to combine.