Wednesday, July 22, 2009
Images from Citrus Marinated Pepper Wrapped Scallop Skewers
Images from last night's recipe! I just love meals that turn out so beautifully!
Citrus Marinated Pepper Wrapped Scallop Skewers
Man is that a mouth full to say! Last night I made Citrus Marinated Pepper Wrapped Scallop Skewers with a recipe that I created and they were OUTSTANDING! I served them with lemon rice also laced with the red and yellow peppers I used for the scallops and all of is was just heaven. I am definitely keeping this recipe on hand for future use!
Marinade Ingredients
* 1 tsp Soy Sauce
* 4 tbs honey
* 4 tbs lemon juice
* 4 tbs mandarin orange juice
* 2 tbs orange or lemon EVOO
Dry Ingredients
* 1 tbs Garlic Powder
* 1/2 tsp Cayenne pepper
* 1 tbs lemon pepper
* 1 tsp Paprika
* ½ tsp Ginger
Accompaniments
6 Bamboo Skewers soaking in remaining Mandarin Orange Juice from can
2 Bell Peppers Orange, Red or Yellow
Rice for serving ( I made lemon/pepper white rice)
Directions
Combine marinade ingredients, set some off to the side for later use, and place scallops in the bowl of marinade. Let sit covered in the fridge for no more than 30 minutes. Anything more than 30 minutes and the acids will actually start cooking the scallops and you would end up with something more like Ceviche than anything.
While scallops are marinating, seed and core the bell peppers.
Brush peppers with citrus olive oil and place bell down on a cookie sheet for 10 minutes or until pepper begins to brown at the bottom and is soft and mailable. While peppers are baking, combine all dry ingredients. Remove peppers from oven and slice to 1 inch wide strips
Sprinkle dry ingredients onto the scallops and push in with fingers to make sure it stays in place Take the strips of pepper and wrap around the scallop securing with the skewer. Sprinkle with dry rub before placing on the hot grill. Turn after 3 minutes and cook the reverse side for 3 minutes. Cooked Scallops should be completely white.
Marinade Ingredients
* 1 tsp Soy Sauce
* 4 tbs honey
* 4 tbs lemon juice
* 4 tbs mandarin orange juice
* 2 tbs orange or lemon EVOO
Dry Ingredients
* 1 tbs Garlic Powder
* 1/2 tsp Cayenne pepper
* 1 tbs lemon pepper
* 1 tsp Paprika
* ½ tsp Ginger
Accompaniments
6 Bamboo Skewers soaking in remaining Mandarin Orange Juice from can
2 Bell Peppers Orange, Red or Yellow
Rice for serving ( I made lemon/pepper white rice)
Directions
Combine marinade ingredients, set some off to the side for later use, and place scallops in the bowl of marinade. Let sit covered in the fridge for no more than 30 minutes. Anything more than 30 minutes and the acids will actually start cooking the scallops and you would end up with something more like Ceviche than anything.
While scallops are marinating, seed and core the bell peppers.
Brush peppers with citrus olive oil and place bell down on a cookie sheet for 10 minutes or until pepper begins to brown at the bottom and is soft and mailable. While peppers are baking, combine all dry ingredients. Remove peppers from oven and slice to 1 inch wide strips
Sprinkle dry ingredients onto the scallops and push in with fingers to make sure it stays in place Take the strips of pepper and wrap around the scallop securing with the skewer. Sprinkle with dry rub before placing on the hot grill. Turn after 3 minutes and cook the reverse side for 3 minutes. Cooked Scallops should be completely white.
Tuesday, July 21, 2009
Lobster & Shrimp Scampi Puffs = NOM
Good afternoon friends and foodies! I hope everyone has had a great start to their week. This afternoon I had the pleasure of preparing one of Lobster Gram's newest products being introduced in our 2010 catalog in the test kitchen. It was great to get some relaxing cooking done in the middle of a hectic work day, and the final product was...NOM :)
Lobster & Shrimp Scampi Puffs. Sounds great...tastes even better! These little bite sized appetizers are really fantastic. In fact when we carry them, this is going to be something I keep on hand in the freezer for whenever unexpected company drops by. They are bake from frozen, so there is zero prep time for these gourmet goodies.
The scampi puff is basically Lobster and Shrimp Scampi ( Lobster, Shrimp, Garlic, White Wine, Butter and Shallots) wrapped up in a Phyllo dough. The dough turns a beautiful golden brown when they are cooked and have just the slightest crunch to them. After the crunch, you begin to taste the garlicky, buttery lobster and shrimp bites inside and it's pure seafood heaven. Because these are a new product of ours I had never prepared these before, and decided to capitalize on the opportunity by snapping a few pictures for you guys. SO...here are the pictures, and these will be available from Lobster Gram really soon so keep an eye out!
Lobster & Shrimp Scampi Puffs. Sounds great...tastes even better! These little bite sized appetizers are really fantastic. In fact when we carry them, this is going to be something I keep on hand in the freezer for whenever unexpected company drops by. They are bake from frozen, so there is zero prep time for these gourmet goodies.
The scampi puff is basically Lobster and Shrimp Scampi ( Lobster, Shrimp, Garlic, White Wine, Butter and Shallots) wrapped up in a Phyllo dough. The dough turns a beautiful golden brown when they are cooked and have just the slightest crunch to them. After the crunch, you begin to taste the garlicky, buttery lobster and shrimp bites inside and it's pure seafood heaven. Because these are a new product of ours I had never prepared these before, and decided to capitalize on the opportunity by snapping a few pictures for you guys. SO...here are the pictures, and these will be available from Lobster Gram really soon so keep an eye out!
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