NOLA Flavor with Salute Italian Parts 1 & 2
NOLA Flavor with Salute Italian Part 1
SHRIMP & SCALLOP BASILICO PASTA
Shrimp 5 ea tail on peeled & deveined
Scallops 3 large Sea Scallops
Garlic 1 tbspn
Olive Oil 1 tspn
Black Pepper 1/8 tspn
Crushed Red Pepper dash
Basil 1 tbspn plus garnish
Tomatoes 6 in ½ cherry
Margarine 1 tspn
White Wine or Brandy 2 oz
Angel Hair Pasta 6 oz (cooked al dente)
Place olive oil in hot saute pan.
Add Shrimp, Scallops and garlic.
Toss till shrimp are pink and add salt, pepper, basil and crush tomatoes into pan.
Deglaze with wine and add pasta.
Toss with cool margarine pulling pan off of the heat to allow the sauce to become creamy in appearance.
Pull pasta from pan and place on plate topping with seafood and garnish with basil.
NOLA Flavor with Salute Italian Part 2
|GRILLED CHICKEN, SHRIMP AND FILET WITH JALAPENO HONEY GLAZE|
|3 oz chicken breast (1/2 of whole breast 6oz)3 oz filet meat skewered
2 oz tailed on peeled and deveined skewered
|½ tspn canola oil¼ tspn black pepper
GRILLED COOKING INSTRUCTIONS
Place oil in medium hot pan.
Season chicken, shrimp and filet with pepper and place carefully in hot pan.
Sear on each side for 3 minutes.
This chicken breast should seem brown and crisp.
|JALAPENO HONEY GLAZE½ tspn oil
1 tbpsn brandy
½ tbspn garlic minced
½ tspn diced serano pepper
|½ tspn diced jalapeno pepper|
|1 tbspn almonds sliced and lightly browned1 tbpsn honey (local organic honey preferred)|
|1 tspn juice of lemon1 tspn juice of orange
1 tspn 100% pure apple cider organic
COOKING INSTRUCTIONS FOR SAUCE
Heat saute pan and place oil, garlic and peppers.
Squeeze lemon and orange and place skin in pan.
Lightly brown and deglaze with brandy. Add apple juice and reduce.
Top over protein and add almonds.
Serve on a bed of your favorite veggies!!