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Tag: chipotle

Shrimp and Scallop Cakes

It’s still warm outside and these are perfect for a quick weeknight meal…

  • ½ pound medium shrimp, peeled and deveined
  • 6 large scallops, cleaned

Place the shrimp and scallops into a food processor and pulse about 10 times or till the seafood is finely chopped. Take out and transfer to a medium bowl. Keep aside.

  • 2 tablespoons olive oil
  • 1 medium yellow pepper, chopped
  • 4 green onions, whites and greens separated and chopped
  • 1 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle
  • 1 teaspoon salt

Heat a medium skillet with olive oil. Add the pepper, the white part of the green onions and garlic. Saute on medium heat for 2 to 3 minutes. Add the cumin, chipotle and salt. Continue to sauté on medium heat for 10 minutes. Turn heat off and let cool completely.

  • 1 large egg, beaten
  • ½ cup cilantro, chopped
  • 1 cup panko breadcrumbs, divided in half
  • 1 teaspoon salt

Add the egg, cilantro, green parts of the green onions, salt and half cup of the panko breadcrumbs to the chopped seafood. Add the cooled pepper mixture. Mix well and place in the fridge for an hour.

Divide the mixture into 4 large cakes and dredge with the remaining ½ cup panko breadcrumbs.

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Heat the oil and butter in a non-stick pan and add the cakes. Cook on medium high heat for 3 to 4 minutes on each side. Serve with chili lime sauce.

Chili Lime Sauce

  • ¼ cup mayonnaise
  • Juice of one lime
  • 1 teaspoon chili powder
  • 1 teaspoon salt

Mix all the ingredients and serve with the cakes.

 

Grilled Ribeye with Chipotle Honey Barbecue Sauce Fajitas

Ribeye Fajitas2

I loved making this main entree for a few friends we were having over the other day. I knew I was going to grill but wanted to come up with something different to serve. Mexican and Latin themes always come to mind for a warm summer evening dinner. The bold flavors lend themselves beautifully to summer meals.

I bought a gorgeoous, grass fed piece of ribeye. It was huge- about three pounds or so. I decided to make a dry rub and sprinkled it all over the juicy steak for a good 4 to 5 hours- over night will be ideal.

I then made my own barbecue sauce- which is super easy and so delicious. Usually barbecue sauces are full of sugar, high fructose corn syrup and salt. If you make your own, it is easy to control the salt and the sugar plus you end with a tastier product.

I grilled the huge steak while basting with the barbecue sauce. I had extra sauce on the side for the meal.

We ate the delicious steak inside grilled tortillas topped with avocados, grilled peppers and onions and the barbecue sauce. The meal was absolutely delicious.

Try this recipe for your next grilling party…
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