red-chile-scallops

Red Chile Scallops with Cool Mango-Mint Salsa

Dave DeWitt Recipes Leave a Comment

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.

Red Chile & Lime Shortbread Cookies (275x183)

Red Chile & Lime Shortbread Cookies

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This traditional butter shortbread has a bit of Red Chile Rub added, giving these cookies a sublte hint of heat. Scoring the dough into wedges before it is baked makes it very easy to break into individual cookies. Once cooled, gently break the cookies along the lines. This dough may also be rolled out and cut with a cookie cutter, if you prefer.

Equipment: Plate Setter, 9-inch round cake pan
Set the EGG for indirect cooking with the Plate Setter, legs down.
Preheat the EGG to 300 degrees F.

Ingredients

Ingredients
8 tablespoons unsalted butter
1/4 cup granulated sugar
1/2 teaspoon table salt
2 teaspoons lime zest (1 to 2 limes)
1 teaspoon Red Chile Rub (see recipe)
1 cup plus 2 tablespoons all-purpose flour

Instructions

In a large bowl using an electric mixer, beat the butter, sugar, salt, lime zest, and Red Chile Rub on low speed until the butter is creamed but not completely smooth. Scrape the butter off the sides of the bowl. With the mixer on low, gradually add the flour until the dough forms a ball.

Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough 1/4 inch thick. Place the dough in the cake pan. Spread the dough evenly with your fingers, pressing the dough into the edges of the pan. Using a paring knife, score the dough into 8 to 12 equal wedges. Do not cut all the way through the dough.

Place the cake pan on the Plate Setter. Close the lid of the EGG and bake for 7 to 8 minutes, or until light brown. Let the shortbread cool.

Break the shortbread into wedges and serve.

Red Chile Rub

Red Chile Rub

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Ancho chiles are the dried version of the poblano pepper. They are also the sweetest of the dried chiles. Here ground ancho chile is mixed with toasted spices to produce a favorite rub. It has even found its way into Red Chile & Lime Shortbread Cookies (see recipe).

Ingredients

Ingredients
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon red chile flakes
1 tablespoon ancho chile powder
1 tablespoon kosher salt
1 teaspoon sweet paprika
1 teaspoon garlic powder

Instructions

Toast the cumin seed, coriander seed, and chile flakes in a small skillet on the stovetop for about 5 minutes, or until fragrant. Remove from the heat and allow to cool.

Transfer the toasted spices to a spice grinder along with the chile powder, salt, paprika, and garlic powder. Grind for 15 to 20 seconds, until the spices are completely ground. Transfer to an airtight container until ready to use.

Warm Southwestern Potato Salad (332x298)

Warm Southwestern Potato Salad

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If ever there were a macho potato salad, this is it! Grilled cactus and chopped jicima add an unexpected twist to this warm, spicy red potato salad. To complete the Southwestern theme, these ingredients are tossed in a dressing of freshly squeezed lime juice and adobo sauce mixed with a heavy dose of chopped cilantro. Though the cactus adds a unique flavor to this salad, if it is not available at your local grocery store, it can be omitted.

Ingredients

Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 350 degrees F.

Ingredients
2 pounds red potatoes, halved
1/4 cup olive oil
1 tablespoon Red Chile Rub (see recipe)
Kosher salt and freshly ground black pepper
1 large cactus leaf
1 medium red onion, thickly sliced
1 medium jicama, peeled and diced
1 teaspoon sliced pickled red jalapeño, seeded and chopped
1/4 cup freshly squeezed lime juice (2 to 3 limes)
1/4 cup extra-virgin olive oil
1 tablespoon adobo sauce (from a can of chipotles in adobo sauce)
1/2 cupped chopped fresh cilantro

Instructions

Toss the potatoes with the olive oil in a medium bowl and add the rub. Season with salt and pepper and blend well. Place the potatoes on the Grid. Close the lid of the EGG and grill, turning occasionally, for 20 minutes, or until tender when pierced with a fork. Transfer the potatoes to a rimmed sheet pan.

Using a paring knife, remove the thorns from the cactus. Place the cactus leaf and the onion slices on the Grid. Close the lid of the EGG and grill for 2 minutes on each side. Transfer the cactus and onion to another rimmed sheet pan.

Cut the potatoes, cactus, and onion into bite-sized pieces and place in a large bowl. Add the jicama and jalapeño and mix well.

To make the dressing, mix the lime juice, olive oil, and adobo sauce in a small bowl. Pour the dressing over the potato mixture and add the cilantro and 1/2 teaspoon salt. Toss to combine. Serve immediately, while the salad is still slightly warm.

Beef Kabobs with Chimichurri (600x395)

Beef Kabobs with Chimichurri

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Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats. In this recipe, the tenderloin is marinaded in half of the sauce prior to grilling. The other half of the sauce is reserved to use as a dipping sauce. Chimichurri is also terrific served with chicken, lamb, and fish.

Ingredients

Equipment: Cast Iron Grid, bamboo or metal skewers
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 450 degrees F.

Ingredients

2 pounds beef tenderloin
2 cups extra-virgin olive oil
1 cup red wine vinegar
1/2 cup freshly squeezed lime juice (4 to 5 limes)
4 jalapeños, seeded and chopped
8 cloves garlic
2 cups firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh oregano leaves
2 teaspoons red chile flakes
Kosher salt and freshly ground black pepper

Instructions

Trim the beef and cut into 1 1/2-inch cubes. Place in a shallow pan and set aside.

Add the olive oil, vinegar, lime juice, jalapeños, garlic, parsley, oregano, and red chile flakes to the bowl of a food processor fitted with the steel blade. Blend for 30 seconds, season with salt and pepper, then process for another 10 seconds. Pour half of the sauce over the beef, reserving the remainder. Toss the meat in the marinade until completely coated and refrigerate for 4 to 8 hours.

If using bamboo skewers, place the skewers in a pan and cover with water. Soak for 1 hour.

Remove the beef from the marinade and divide it into 4 (8-ounce) portions. Discard the used marinade. Thread the meat on the skewers and then place the skewers on the Grid. Close the lid of the EGG. Turn the skewers every 2 minutes for a total of 8 minutes for medium-rare to medium, making sure to grill the meat on all sides. Transfer the skewers to a platter and let the meat rest for 5 minutes before serving. Serve with the remaining sauce.