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Seared Sea Scallops

January 8, 2021 by Ted Scheffler Leave a Comment

I love the slightly sweet and tart flavor of seared sea scallops - those are the large scallops; the small ones are bay scallops. They are super easy and quick to make - they literally cook in about 3 minutes. Serve them simply with salt and pepper or with a favorite sauce, aioli, remoulade, yuzu-miso, etc.  Ingredients: Fresh sea scallops - about 3-4 per person as a main … [Read more...]

Korean-Style Grilled Flank Steak

January 1, 2021 by Ted Scheffler Leave a Comment

Here is a really flavorful recipe for flank steak that takes, literally, only minutes to cook. You’ll want to marinate the meat before cooking for at least 4 hours; I prefer to allow my flank steak to marinate overnight. I suggest serving the beef with rice and grilled green onions. Ingredients: 1/4 cup soy sauce 2 Tbsp sugar 2 Tbsp dry white wine 2 large garlic … [Read more...]

Beer-Braised Short Ribs

December 3, 2020 by Ted Scheffler Leave a Comment

Braising is a pretty simple way to create a lot of flavor with inexpensive cuts of meat. This beer-braised short rib recipe is a very hearty and satisfying cold weather dish that only takes about 15 minutes to prep.  Ingredients: 1 ½ lbs. Boneless beef short ribs Salt and freshly ground black pepper 2 Tbsp olive oil 2 cloves garlic, peeled and minced ½ medium … [Read more...]

Simplified Devilish Shrimp

September 25, 2020 by Ted Scheffler Leave a Comment

Most often, recipes for Mexican-style devilishly hot shrimp - camarones a la diabla - involves destemming, deseeding and charring dried peppers, then reconstituting them in water, etc. This version is a quicker, simplified one that uses chile powder rather than dried chiles. Give it a try!  Ingredients: 1 lb. medium shrimp, peeled and deveined 3 Tbsp New Mexico chile … [Read more...]

Grilled Flat Iron Steak with Pesto Butter

September 17, 2020 by Ted Scheffler Leave a Comment

If, like me, you have a lot of end-of-summer basil in the garden, here is a tasty way to use some of it. I like to make pesto butter to top grilled flat iron steak with. First you make a basic basil pesto, then add butter and finish with olive oil. There’s no cooking required for the pesto butter and it freezes well if you have leftovers.   Ingredients: 1 cup basil 1/4 … [Read more...]

Greek-Style Pork Souvlaki Skewers

July 23, 2020 by Ted Scheffler Leave a Comment

I really love Greek-style pork souvlaki and this recipe is a great one for summer grilling. I suggest serving the souvlaki on pita bread with store bought tzatziki sauce or your favorite hot sauce. I confess to eating my souvlaki with Tabasco sauce.    Ingredients: 1 ½ lbs. boneless pork loin or tenderloin, cut into 1-inch cubes ⅓ cup fresh lemon juice ¼ cup olive … [Read more...]

Cajun Shrimp Stuffed Pasilla Peppers

March 13, 2020 by Ted Scheffler Leave a Comment

I really love all types of stuffed peppers, but especially Mexican peppers like pasillas, poblanos, Anaheims, etc. For this recipe - which is based on one on the Chili Pepper Madness website - I used pasilla peppers but you could use whatever type you prefer or can find. I made one serving each for my wife and me with this recipe. However, it makes enough stuffing for four … [Read more...]

Pasta Aio e Oio with Shrimp 

January 31, 2020 by Ted Scheffler Leave a Comment

One of my favorite preparations for pasta - and one of the easiest - is aio e oio (also called aglio e olio). It’s a classic Roman dish usually made with spaghetti, although you could use any type of pasta you’d like. Usually, aio and oio is made with nothing more than pasta, garlic, olive oil, dried chili peppers, and parsley. To see my recipe, click here. This is a tasty … [Read more...]

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