Eastman Outdoors Reveo Food Processor/Tumbler - Manual (Page 23)

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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
5. Cook thoroughly, 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
I n g r e d i e n t s
3 lbs
Bone-in chicken
M a r i n a d e
1/2 C
Reveo Hive Uprising™
Honey Mesquite Dry Marinade
Base
1/2 C Water
1/4 C Orange juice
P r o c e d u r e
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