Best Danny Glovers Favorite Lethal Weapon Sauce Recipes

Danny Glover's Lethal Weapon Sauce image

Provided by Ducky

Time 2h5m

Yield 2 cups

Number Of Ingredients 4

2 cups mayonnaise
5 tablespoons chili powder
1 tablespoon cayenne
1 teaspoon freshly minced garlic

Steps:

Combine all ingredients in a bowl.
Stir and let stand at least 2 hours or until the chili powder has rehydrated and the flavors have melded together.
Use for fries, hamburgers, hot dogs, etc.

The Calvert (Stink's Favorite) image

Provided by Food Network

Categories main-dish

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 6

2 tablespoons balsamic mayonnaise
1 (5-inch) round rosemary focaccia
5 slices Monterey Jack cheese
4 ounces oven-roasted turkey, sliced
2 pieces applewood smoked bacon, cooked until crisp
1/2 avocado, sliced into thin strips

Steps:

Spread the balsamic mayonnaise on the inside of top and bottom of focaccia. Place with mayonnaise sides facing up on a flat top grill at 350 degrees F. Drape 2 slices of cheese over top and 2 slices over bottom of roll so as to cover the entire surface area. Place dome over focaccia to facilitate melting and even heat. While cheese is melting, place turkey on grill to warm. Place bacon in an "x" over the turkey. Cover with avocado and remaining cheese. Once cheese is melted all around (focaccia and turkey) assemble the grilled cheese and close. Place finished sandwich in a panini grill until roll is crisp and has added squishiness! EAT!!!

Danny Glover's Seafood Gumbo image

Provided by Food Network

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 (3 pound) chicken, cut into 8 pieces
3 quarts water
1 pound smoked turkey sausage, cut into 1/2-inch slices
6 medium tomatoes, peeled, seeded, and chopped
1 large onion, chopped
1 large green bell pepper, chopped
3 bay leaves
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1/2 teaspoon crushed red pepper
Salt and freshly ground black pepper, to taste
1 pound medium shrimp, peeled and deveined
2 Dungeness crabs, cooked, cleaned, and cracked
2 to 3 tablespoons file powder
8 cups hot cooked basmati rice
1/2 cup chopped parsley

Steps:

First, make a roux. In a medium-size cast iron skillet, melt the butter over medium-high heat. Stir in the flour. Cook, stirring often, about 15 to 20 minutes until the roux is deep brown in color. Watch the mixture closely and adjust the heat to keep from burning. Remove from heat and set aside. Meanwhile, in an 8-quart pot, combine the chicken and water. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until the chicken is cooked through. Remove the chicken from the pot and set aside to cool. Add the turkey sausage, tomatoes, onion, bell pepper, bay leaves, rosemary, thyme, and crushed red pepper to the pot. Simmer for 30 minutes. Stir the roux into the gumbo, a spoonful at a time. Season with salt and pepper, to taste. Simmer 20 to 30 minutes longer. While the gumbo is simmering, remove the skin and bones from the cooled chicken. Tear the chicken into bite-size pieces. Add the chicken, shrimp, and crabs to the pot, and cook for 5 minutes, until the shrimp is cooked through. Stir in the file powder, cooking just until the gumbo is slightly thickened. In large soup plates, ladle the gumbo over scoops of hot rice. Sprinkle with chopped parsley and serve immediately.;