Spicy Refrigerator Pickles
Add all of the ingredients into a jar, shake it up, and refrigerate for 2 days before eating.
Tag: appetizer
How To Make A Mango Rose
How To Make A Mango Rose
This mango rose may look fancy, but it’s as easy as it gets to make and very satisfying. Mango season runs May-September; and right now is the perfect time to buy them. If you were to go to Mexico, this preparation is a very common and popular street food snack. Peeled mangos get turned into roses, sprayed with lime juice, and covered with Tajin seasoning. Tajin can be found at just about every grocery store. It consists of dried ground chili peppers, dried lime juice, and salt. Sprinkled on a mango, it gives a perfect contrast of sweet, salty, sour, and spicy.
Servings: 1
Equipment
- vegetable peeler
- chop stick
- paring knife
Ingredients
- 1 sweet yellow mango ripened
- lime juice
- tajin seasoning
Instructions
- Place your mango on a chopstick and peel with a peeler.
- Using a paring knife, start cutting petals at the bottom of the mango at a 45 degree angle; cutting to the core.
- Work your way cutting the petals to the top of the mango. Place in a tall glass and squeeze lime juice over the mango.
- Sprinkle the tajin seasoning all over the mango.
Shrimp and Scallops in Garlic Sauce
Shrimp and Scallops in Garlic Sauce
This seafood dish is to die for and couldn’t be easier to make; ready in 8 minutes. Camarones y vieiras al ajillo are jumbo shrimp and scallops cooked in a rich garlic sauce. The sauce is made of butter, olive oil, crushed red pepper, parsley, and obviously a shit ton of garlic. The shrimp and scallops are sautéed in the sauce for 4 minutes, then plated; pouring the sauce over. You can eat these as an appetizer with fried plantains or as a main course with rice or pasta.
Ingredients
- 1 lb 16/20 count shrimp peeled and deveined
- 8 oz 10/20 count scallops
- 3 tbsp butter
- 5 tbsp olive oil
- 1 head garlic peeled and thinly sliced
- 1/2 tsp crushed red pepper
- 3 tbsp parsley chopped
- salt and cracked black pepper to taste
Instructions
- Melt the butter into the olive oil in a large sauté pan over medium low heat. Add in the garlic, crushed red pepper, salt and cracked black pepper. Sauté for 4 minutes, making sure to not burn the garlic.
- Increase the heat to medium high. Add the shrimp and scallops to the pan. Cook for 2 minutes.
- Flip the shrimp and scallops over. Cook for 2 more minutes.
- Add in the parsley and toss the seafood in the butter sauce.
Sizzling Gambus
Sizzling Gambus
Sizzling gambus has it’s roots from Spanish tapas bars. With Spain being a major culinary influence on the Philippines, this spicy, garlicky shrimp is the perfect appetizer or even a main course that will make many a belly happy. The shrimp is served on a hot cast iron skillet or plate topped with panko breadcrumbs, giving the shrimp a nice balance in textures.
Equipment
- cast iron plate or skillet
Ingredients
- 1 lb 16/20 ct shrimp peeled and deveined; tail intact
- 2 tbsp butter
- 1 tbsp olive oil
- 1 head garlic peeled and minced
- 4 Thai chilies finely chopped
- 1/2 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 2 tbsp shaoxing cooking wine
- 1/2 cup tomato sauce
- salt and pepper to taste
- 1/4 cup panko breadcrumbs
Instructions
- Melt the butter in a sauté pan. Add the oil. Sauté the garlic and chilies for 2 minutes over medium high heat.
- Addin the bell peppers. Cook for 3 minutes.
- Add in the shrimp. Cook for 2 minutes.
- Pour in the cooking wine and cook for 1 minute.
- Add in the tomato sauce and cook for 2 more minutes.
- Transfer the shrimp to a hot cast iron skillet.
