THE SEA DONKEY
Steps:
- Combine all liquid in a shaker and shake until blended. Pour into a glass over ice. Serve immediately.
PHILLY-RITO! WITH SOUR CREAM CILANTRO SAUCE
Provided by Vic "Vegas" Moea
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the sauce: Mix the ingredients until well combined.
- For the Philly-Rito!: In a saute pan over medium-high heat, add the oil and onions. Cook until the onions are translucent, about 10 minutes. Add the sirloin and garlic powder and saute another 3 minutes. Fold in the cheeses to melt. Add the roasted red peppers and season with salt and pepper. Turn off the heat and set aside.
- In a dry skillet, warm the tortillas 1 at a time. Hold warm under a towel. To form the Philly-Rito!, spread a spoonful of the avocado onto a tortilla, top with a quarter of the meat and roll it up like a burrito. Serve with the sour cream sauce.
PECAN SANDIES® ENCRUSTED SCALLOPS WITH BALSAMIC HONEY AGAVE GLAZE
Provided by Vic "Vegas" Moea
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a pot to 350 degrees F.
- In a small saucepan, reduce the balsamic vinegar until 1/3 is left. Add the agave syrup and cook for 2 minutes on medium heat. Stir in the honey and finish with the butter. Sprinkle with chives and set aside.
- In a food processor, combine the breadcrumbs and Pecan Sandies and pulse to make a breading. Dredge the scallops in the flour, then the eggs and roll in the breading mixture. Drop into the oil and fry until golden brown, about 2 minutes. Drizzle the scallops with the glaze and serve.
LAMB BURGERS WITH CARAMELIZED RED ONIONS, MAYOLI AND FETA
Provided by Vic "Vegas" Moea
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the onions: In a saute pan over medium heat, add the butter and olive oil. When the butter starts to foam, add the onions, salt and sugar. Cook until the onions break down and are caramel in color, 25 to 30 minutes.
- While the onions cook, start the "Mayoli": In a bowl, whisk together the mayonnaise, olive oil, dried basil and granulated garlic. Refrigerate 30 minutes.
- For the burgers: Combine the lamb loin, granulated garlic, salt and pepper in a food processor and chop until completely ground. Divide the meat into 6 balls and then form into patties. In a saute pan over medium-high heat, add 2 tablespoons of the olive oil and cook 3 of the burgers, about 3 minutes per side. Remove and keep warm on a plate under foil. Add the remaining 2 tablespoons olive oil and cook the remaining 3 burgers, about 3 minutes per side.
- Butter the pita or rolls and toast in a skillet until golden brown, about 2 minutes. To serve, spread 1 pita with "Mayoli", top with a lamb burger, some onions and 1/2 ounce of the feta. Close the burger with another pita. Continue until all 6 burgers are built.
LAND AND SEA SALAD
Make and share this Land and Sea Salad recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first five ingredients lightly, taking care not to break the fish into too small pieces.
- Arrange salad greens on chilled plates.
- Pile salad lightly onto greens and garnish with alternate slices of beets and eggs.
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