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Louisiana Style Bar-B-Que "Sam's Walk-In to the Wok"

fresh fillet of ahi 1 cup rock shrimp 6 scallops 6 tiger shrimp to taste - salt, cayenne & coarse pepper 1 Tbs olive oil 1 medium round onion, chopped 1 tsp salt 1 tsp cayenne 3 lemons, juiced 2 Tbs minced garlic 1 Tbs Worcestershire sauce 1/2 tsp tabasco sauce 3/4 cup cream 2 stalks green onions (for garnish) 3 Tbs butter Season seafood with salt, cayenne and coarse pepper. In wok, heat olive oil then add round onions. Add salt and cayenne to onions and carmelize. Add seafood to wok, then minced garlic and fresh squeezed lemon juice. Add Worcestershire sauce, tabasco and cream. Let simmer but don't overcook seafood. Add cut green onions and butter. When butter melts, the dish is done. Serve on platter with garlic bread and add a stalk of green onions and lemon halves to garnish. ENJOY!  

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Chicken Salad Chinese Style with "dabest" sauce

1 lb shrimp, shelled and cooked 2 lbs chicken thighs lettuce, torn celery, sliced cucumbers, sliced bell peppers, sliced won bok, torn carrots, julienned won bok chip Sauce 4 Tbs granulated sugar 2 tsp salt 1/2 cup salad oil 6 Tbs rice vinegar 2 Tbs sesame oil 1 tsp sesame seeds, lightly toasted 1 Tbs grated ginger 3 Tbs chopped green onions 3 tsp shoyu 1 tsp black goma To make sauce: combine sauce ingredients in leak proof container. Shake well before using. Boil the chicken in salted water, remove, and cool slightly. Debone, skin and shred. Mix chicken with vegetables, shrimp, sauce (as needed) and won ton chips.