Scorpion Tails With Pequillo Pepper Sauce Food

BUTTERFLIED SQUAB WITH PIQUILLO PEPPER SAUCE

Steps:

• Heat the canola oil in a large saute pan over medium-high heat. Sprinkle the squab with salt and black pepper and place in the pan, breast-side down. Add the butter and cook the squab until the skin is golden brown. Flip the squab, and continue to cook until medium rare. Transfer to a plate and let rest.
• Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat. Cook the carrots, celery and onions until lightly browned. Stir in the garlic and cook 1 minute. Increase the heat to high, and then pour in the port and red wine and cook until reduced by three-quarters, scraping up any brown bits on the bottom of the pan. Add the stock and cook until reduced by half, then stir in the creme fraiche. Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat. Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers. Taste and season with salt and freshly ground pepper.

SAUTEED SCALLOPS WITH A SPICY PIQUILLO PEPPER PUREE

Steps:

• Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
• Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
• Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.

SCORPION

Steps:

• Shake liquid ingredients in cocktail shaker with crushed ice.
• Place liquid into tiki or decorative bowl.
• Serve with 4 very long straws, if you have them.
• Alternatively, you can serve in a highball glass.
• Garnish with pineapple chunk and maraschino cherry on plastic spear, if desired.
• Serve.
• Note: orgeat syrup may be hard to find; check specialty liquor stores and coffee shops.
• Ask for a special order, if needed.

SCORPION

Steps:

• To a cocktail shaker filled with ice, add all the ingredients.
• Shake vigorously.
• Strain into a highball glass filled with ice.
• Squeeze one wedge of lime into the glass and drop the lime wedge into the glass.
• Serve with a straw.

EASY BUTTER BEANS, PAPRIKA, AND PIQUILLO PEPPERS

Steps:

• In a wide-based pan over a medium heat, caramelize the red onions in 5 Tbsp. of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2-3 minutes. Add the tomato purée and cook for another minute.
• Add the beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with salt to serve.

SCORPION TAILS WITH PEQUILLO PEPPER SAUCE

Steps:

• In the bowl of an electric mixer, beat the Neufchâtel to soften. Add the remaining ingredients, except for the jalapeño peppers and the sauce, and beat at low speed until blended. Chill the filling for at least 30 minutes
• While the mixture is chilling, slice the stems off the jalapeños and reserve. Using a paring knife, slice a V-shaped opening lengthwise into the side of each pepper. Remove the pepper's ribs and seeds. You may want to use kitchen gloves. Repeat the process with the remaining peppers. Using a butter knife or small spoon, fill each pepper with about 2 tablespoons cheese filling. Top each pepper with a stem. "Frost'' the stem with the filling so it will adhere. Place the peppers on a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate at least 1 hour. Place the oven rack at the top of the oven. Preheat the broiler. Broil the jalapeños until blistered but not overly blackened. If the bottoms of the peppers are still green, reduce the heat to 200 degrees, move the oven rack down and continue to warm the peppers. Serve on a bed of the Pequillo Pepper Sauce.
• Pequillo Pepper Sauce 1 (8- to 10-ounce) jar pequillo peppers, drained 1 tablespoon extra-virgin olive oil 1 teaspoon sherry vinegar Place all the ingredients in a blender or food processor. Purée. Warm slightly in a saucepan before serving.