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.

Salsa all’Arrabiata (Enraged Sauce)

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This recipe is from Giuliano Bugialli as profiled by Nancy Gerlach, who 
met him in Rome. She commented: “This in an all-purpose sauce that can 
be used on a variety of pastas. To really 'enrage' the sauce, replace 
the crushed New Mexican chile with chiltepíns or piquin chiles.”

Ingredients

3 pounds fresh Roma or plum tomatoes, cut in half or substitute 1 
16-ounce can of peeled Italian tomatoes
2 teaspoons crushed red New Mexican chile
3 large cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon sugar
Freshly ground black pepper
Salt to taste
2 tablespoons chopped fresh basil or oregano

Instructions

Preheat the oven to 400 degrees.
Place the cut tomatoes side down on a cookie pan and bake in the oven 
for 10 minutes or until they are soft. Puree the tomatoes, place in a 
saucepan, and simmer.
In a large skillet, saute the chile and garlic in the oil until the 
garlic is soft.
Add the chile mixture and sugar to the tomatoes. Season with the black 
pepper and salt and continue to simmer until the sauce thickens.
Remove from the heat and stir in the fresh herbs.

Salsa Amatriciana (Spicy Amatrice Sauce)

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From the Sabine town of Amatrice comes this simple but great pasta 
sauce. Traditionally, it is served over bucatini, a spaghetti-like pasta 
that has a hole in it, like a straw. It is then sprinkled with grated 
pecorino romano cheese.

Ingredients

1/2 cup olive oil
1 pound pancetta or smoked bacon, chopped
2 onions, minced
2 cloves garlic, minced
3 small, hot red chiles, such as santaka, Thai, or piquin, crushed into 
a coarse powder
2 28-ounce cans Italian plum tomatoes, drained, 1 cup juice reserved
Cayenne powder to taste
Salt and freshly ground black pepper to taste

Instructions

Heat the oil in a large sauce pan, add the pancetta and cook over medium 
heat until browned, about 20 minutes. Stir occasionally to brown the 
pancetta evenly. Remove with a slotted spoon and drain on paper towels. 
Remove all but 1/2 cup of the remaining fat.
Add the onions and saute until golden, about 15 minutes. Add the garlic 
and crushed chiles and saute for 2 minutes. Add the tomatoes and mash 
them with a spoon. Increase the heat, add the reserved tomato juice and 
the pancetta, and boil until thickened, 5 to 7 minutes.
Taste for heat and seasonings and adjust with cayenne, salt, and pepper.