Category Archives: Recipes
– 8 large scallops
– 1 fresh lime or lemon
– 1 shallot
– 2-3 cloves garlic
– 2 tbl fish sauce
– 1/8 tsp star anise, crushed to a powder
– 1 tsp Darn Hot Peppers Thai Spice
– 1 tsp brown sugar
– 4 tbs good-quality coconut milk
– 1/4 to 1/2 cup additional coconut milk
– 1/2 cup canola oil for frying
-Place all grilling sauce ingredients in a food processor or blender.
-Process well to form a thick grilling sauce.
-Place 2-3 tbs of the paste in a mixing bowl.
-Add the scallops and gently stir, so that scallops are covered with sauce.
-Pour 2-3 tbs canola or other oil into a wok or frying pan over medium-high heat.
-When the oil is hot, add the rest of the sauce.
-Stir-fry the paste until fragrant (2-3 minutes).
-Add 1/4 cup coconut milk to the sauce and stir.
-Cook two minutes, until the sauce is bubbling, add the scallops.
-Cook scallops by stirring and turning them in sauce.
-Check the inner scallop flesh after 3 minutes to see if they are cooked.
Tip: Scallops are done when inner flesh is no longer transparent. Serve with rice. Garnish with wedges of lime or lemon.
Click here to comment on this recipe, leave a comment if you’ve tried it, ask others for tips and tricks or discuss another version of this recipe you’ve always enjoyed!
Sweet weet & Spicy Red Pepper Linguine
8 oz Whole Wheat Linguine
1-1/2 cups Marinara Sauce
4oz jar of Roasted Red Peppers
1/4 cup 2% Greek Yogurt
1 cup fresh Basil, chopped
1 tsp Hot Pepper Sauce
Salt & Pepper
Directions: Cook Pasta. In the meantime, cut red peppers into strips and simmer with marinara sauce over medium heat for 5 minutes. Remove from heat. Place yogurt in bowl and whisk in a little bit of the marinara mixture to “temper” the yogurt (prevents curdling). Then whisk the yogurt into the sauce. Cover to KEEP WARM. Drain linguine and toss in a large bowl with the sauce, basil and hot pepper sauce. Sprinkle with cheese and serve immediately. Makes 4 servings.
Helado Anaranjado Cremoso ~ Creamy Orange Ice Cream
– Reposted from Hispanic Kitchen
We found this recipe and it is just sooo yummy that we had to share!
The only thing we would add, would be to sprinkle some mirasol pepper flakes on top, cuz sweet and spicy just go so well together.
Orange Ice Cream
By Sweet Life
By Vianney Rodriguez
make 2 pints
2 cups orange segments
1/2 cup sugar
1 cup heavy cream
1 tbsp fresh lemon juice
1 tsp orange zest
Place all ingredients in a blender and blend until smooth. Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions (your model)
Scoop ice cream into freezer safe container and freeze until ready to serve.
If you haven’t had the chance please do not forget to enter my giveaway!! A chance to Taste Texas! Click here.
This years Pepperfest was a great success.
We wanted to send a big thank you to all our new chilehead friends in the St. Louis area who read about us, in the Post Dispatch article, and came to visit for the first time. Also a big “shout-out” to Chicago folks who made the long drive again this year.
If you’d like to stay in touch with us and some of the new chilehead friends you made this year join our new facebook group. Also make sure you check out our blog as we’ll continue to add new recipes, stories and photos about what’s happening at Rancho Bella Vista throughout the year.