red-chile-scallops

Red Chile Scallops with Cool Mango-Mint Salsa

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First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy. When served, the scallops should look like they have been dusted with confetti, so when making the salsa, be sure to finely dice all of the vegetables.

Ingredients

Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 500 degrees F.

Ingredients

Mango-Mint Salsa:
3/4 cup diced fresh mango
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh mint
1 clove garlic, crushed
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 pound large sea scallops (12)
2 tablespoons Red Chile Rub (see recipe)

Instructions

Using a wooden spoon, combine the mango, bell pepper, red onion, scallions, mint, garlic, lime juice, olive oil, honey, salt, and pepper in a small bowl and stir well. Set aside.

Season the scallops generously with the chile rub and place on the Grid. Close the lid of the EGG and grill the scallops for about 2 minutes on each side, or until golden and lightly cooked. Transfer the scallops to a platter.

To assemble the dish, place 3 scallops on each plate and top with 1/4 cup of the salsa. Serve immediately.

Louisiana-style Hot Sauce

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This sauce is seriously hot! Recipe by Mike Stines, Ph.B.

Ingredients

1/2 cup diced habanero and birdseye chiles
2/3 cup white wine vinegar
2 teaspoons coarse kosher salt

Instructions

Rinse the chiles under cold water to remove any dirt and pat dry. Cut the stems off of the chilis and finely dice (remove seeds if desired). Place the chiles and vinegar in a two-quart non-aluminum saucepan. Add the salt and bring to a low boil over medium-high heat. Reduce the heat to medium and simmer the chiles for five minutes. Transfer the liquid to a food processor and blend until smooth. (Be careful not to inhale the fumes during processing!)

Pour the sauce into a sterilized bottle and refrigerate for at least three weeks, inverting and shaking every few days, to develop its full flavor. (If refrigerated, this sauce will keep for about three months.)

Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips

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This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit www.pamaliqueur.com.

Ingredients

Salsa:

½ lb. medium shrimp, cooked and peeled

1 jalapeño pepper, chopped

1 shallot, peeled and chopped

1 medium tomato, cored and chopped

1 green onion, chopped

¼ cup chopped cilantro


Vinaigrette:

3 tablespoons PAMA Pomegranate Liqueur

1 teaspoon chili garlic sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

Salt and freshly ground white pepper

Vegetable oil for frying

Half a package of square wonton skins (about 20 skins)

Instructions

Combine all vinaigrette ingredients in a small bowl and whisk together.

Put the shrimp, jalapeño, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Marinate in the refrigerator for 30 minutes or up to 2 hours.

Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 ½ inches and heat over medium-high heat to 350 degrees F. While the oil is heating, line a plate with two layers of paper towels.

Cut the wonton skins into triangles. Working in batches, fry the skins, turning occasionally, until crisp and golden brown (about one minute per batch). Drain on paper towels.

Serve the salsa with the chips on the side.

Zhug (Yemenite Hot Sauce)

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Popular with the Yemenite Jews in Israel and in the Middle East, this 
hot sauce starts with a paste of garlic and peppers plus whatever spices 
the individual cook chooses, along with cilantro and/or parsley. There 
are two versions, this green one and a red one that uses red sweet and 
hot peppers. Tomatoes are sometimes added to tone down the sauce, which 
can be quite spicy. This quick and easy sauce serves as a table 
condiment, as a sauce for grilled fish or meat or for eggs, or can be 
added to soups and stews just before serving. It goes especially well 
with lamb kabobs.

Ingredients

8 serrano chiles, stems removed (or substitute jalapeño chiles)
6 cloves garlic, coarsely chopped
1 1/2 teaspoons caraway seeds
1 teaspoon cumin seeds
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1 tablespoon lemon juice, preferably fresh
1 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 to 3/4 cup olive oil
Salt to taste

Instructions

Place the chiles, garlic, caraway, cumin, cardamom, pepper, cloves, and 
lemon juice in a blender or food processor and puree to a smooth paste, 
adding some of the oil if necessary.
Add the cilantro and parsley, and while the machine is running slowly, 
add the oil until a “soupy” sauce is formed. Season with salt.

Rougail (Réunionaise Salsa)

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Few people have ever heard of the Mascarenes, and these islands are more 
known by their individual names: Réunion, Mauritius, and Ródrigues. They 
are a departement of France and lie hundred of miles east of Madagascar, 
hundreds of miles away from each other, and although they vary greatly 
in geography, culture, and religion, they have one great thing in 
common: a love of chile peppers. On all three islands, chiles of every 
size and heat level are lovingly grown and added to a cuisines that can 
generically be called Creole. Rebecca Chastenet de Gry, one of my 
writers, collected this recipe for me on Réunion Island. She wrote: 
"Alter the heat in this extremely hot salsa by changing the chiles used. 
Traditionally the smaller piquin or bird's eye chiles are the types 
preferred, but milder ones, such as red serranos, can be used." Serve 
it--easy does it--over clams, other shellfish, or grilled fish fillets.

Ingredients

1/2 cup small fresh hot red chiles, such as piquin, stems and seeds removed
1 1/2 teaspoons salt
1 tablespoon chopped fresh cilantro
4 cloves garlic
2 tablespoons sliced ginger
1/4 cup vegetable oil
3 tablespoons white vinegar

Instructions

Place the chiles, salt, garlic, and cilantro in a blender and process 
slightly and still chunky.
Combine the remaining ingredients, and the chile and mix well. Allow the 
salsa to sit for a couple of hours to blend the flavors.