When Monday get’s the best of you. The grocery store is the last place you want to go, after a long day. Food is the last thing you want make; and deciding what to eat get farther and farther down your to-do list. This recipe will do the trick! This is me almost every Monday after work. 5 days away from Saturday, and not soon enough! My good friends over at @LegionOfSpice make my Mondaze that much easier.
This spice company really touched my soul. From their non-GMO products to the fact that they give back 10% to the community and humanities is something every company should do!
Aside from this, their seasoning is nothing to be messed with! Full of flavor and packed with a punch, this brand has the whole shebang when it comes to savor! Don’t believe me? Check out THIS recipe below.
Island getaway: Jamaican Jerk Scallops + Red beans and Brown rice + Plantains and steamed Asparagus.
Ingredients: (1-2 servings)
- 5-1o Scallops.
- 1 bunch of Asparagus (fresh).
- 1 whole Plantain.
- 1 can of red beans.
- Brown Rice (I used 2 cups, cooked).
- 1/4 red onion (chopped and sautéed).
- Fresh chopped parsley (garnish).
- SPICES: “I’m a Jerk” by @legionofspice seasoning, seasoning salt, garlic salt, paprika, fresh ground pepper, red pepper flakes, shredded coconut, EVOO.
- Start by cooking your rice and boil it with you 1/4 red onion in the water.
- While your rice is cooking, marinate your scallops with “I’m A Jerk” rub and seasoning.
- In a hot sauté pan lined with EVOO, place your scallops, flipping them over to sear, and lock in the flavor.
- In another pan/pot with low water and boiled high temp, steam your asparagus.
- In another frying pan, heat EVOO to high heat. Drop in your sliced plantains and deep fry. Flip them a few times sprinkling in garlic salt to season them lightly. The sweet and garlic make a GREAT compliment, trust! Once done, remove them from the oil and drop them in a bowl lined with a paper towel to remove excess oil.
- Once your rice is done (or
- Heated up), add in your strained red beans and add: red pepper flakes, black pepper, seasoning salt, and a few pinches of “I’m A Jerk” seasoning to kick it up! Stir occasionally to mix all ingredients together and lock in the flavors.
- Add a little bit of water to your scallops and cover with a lid to steam them out and finish them to buttery soft perfection.
- Time to plate and enjoy!
Try their other rub’s/ seasonings, by clicking on your favorite one below and be on the lookout for a “This Is Sparta” Mediterranean recipe to come, here on Street + Spice.
Pasta and wine. It’s the perfect go to dish for the soul that hits all senses (just me?). It’s packed with flavors combined that one can only imagine and yet is super simple and inexpensive to make. Tonight I went for a seafood (shrimp) dish with a power green like asparagus to bring a rich crunch and health benefit to the plate. Shall we?
- Garlic (4 cloves)
- Red onion minced (1/4)
- Deveined shrimp 1.5lbs.
- Rigatoni pasta (1 box)
- Asparagus (one bundle, cut off bottom inch, trash, and divide the rest into chopped 1/3’s.
- Vodka Sauce
- Parmesan cheese (shredded)
- Olive oil (2tbsp)
- Spices: fresh ground pepper, celery salt, red pepper flakes, Italian seasoning, garlic sea salt, fresh basil.
- Set a pot of water to boil your noodles on high heat for about 10 min.
- In a pan place your EVOO, minced garlic and onions and set to sautee on low heat.
- Peel your shrimp and rise. Place in the pan with all spices (leave out basil).
- Add 1/2 cup of water and place your chopped asparagus in with your almost done shrimp to steam them.
- Noodles should be done. Remove them from the water. Strain and rinse them with cold water.
- Place noodles and empty out your vodka sauce into the same pan (or bring to bigger pot) to mix all ingredients.
- Add a handful of cheese, a little more pepper and garlic sea salt and stir. You’re almost done!!
- Pour your favorite glass of wine. Yup that’s it. You’re all done.
This simple recipe will have you unwinding and hugging yourself in no time. Enjoy, until next time!
Who would’ve thought spicy shrimp and cheddar grits would be the perfect pair? This quick and simple recipe is loaded with flavor and can debut at any time of the day, which is why this recipe is as good as gold. Shall we?
- 1-1.5lbs shrimp (deveined and peeled, tail on)
- 4oz of smoked beef sausage (or hot links for extra spice/ turkey for a leaner option)
- 1/2 red and yellow bell pepper, 2 whole habaneros
- 1/4 red onion
- cheddar cheese
- spices: red pepper flakes, pepper, seasoning salt, garlic powder, cayenne pepper.
- In a sauté pan heated to medium heat, pour a small amount of EVOO.Start a small pot of water to boil for your grits.
- Slice your sausage and drop it in. Let this cook for about 3-4 minutes.
- Drop in your shrimp and sprinkle in your spices.
- While those are cooking, thin cut your peppers and red onions (julienne) and drop those in as well.
- Mix your shrimp mix around and make sure the flavors are fusing together. Add a little more spice if your feeling bold.
- Reduce heat to medium-low and add 1/2 cup of water. This will essentially make a savory broth that you can add to your plate at the end.
- Grits (I used instant) cook really fast once the water is boiling. Adding them in make sure to keep stirring, once they begin to thicken, add your cheddar cheese and black pepper and continue to stir.
- Grab your bowl and plate your meal because breakfast, lunch, dinner, brunch is served!
- Don’t forget to pour some broth over your finished product, its the perfect finishing touch!
Throwing a party this summer or just in the mood for a quick island getaway? These toasted coconut ahi poke tostadas are to die for! The volcano in the title comes from the uber spicy, hotter than a jalapeno, too hot to cut without gloves on, chile. Especially with a super spicy and flavorful habanero chili from Melissa’s Produce. Trust me, it’s the perfect amount of heat to balance the sweet of the coconut, a perfect fusion treat.
Lets get to the kitchen, this 5 step appetizer is easy and inexpensive. Shall we?
Ingredients: (6-9 servings, prep time 30min)
- 2 large sashimi grade Ahi tuna steaks (about 2 pounds)
- 1 shallot (small onion, chopped fine)
- 1/2 cup chopped green onion
- 3-4 tablespoons soy sauce
- 1 cup toasted coconut
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce
- 1 pack of gyoza wonton papers (raw)
- 1 tablespoon black sesame seeds
- Rinse and paper towel dry your tuna steak. Cut it into small 1/2 inch cubes and set in a mixing bowl.
- Add the shallots, coconut, chopped green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds and toss.
- Cover with saran wrap (plastic) and refrigerate.
- In a small frying pan set olive oil to heat at medium. Grab a gyoza paper and slowly drop in in the oil to brown each side, flipping often to evenly cook and not burn. Remove them from the oil and place them on a paper towel to pick up the excess oil.
- Carefully slice your habanero chiles. Plate your tostada with a spoonful of deliciousness and set on top of your volcano roll a sliver of habanero heat. Trust me its the perfect balance you wont be upset. Sprinkle some sesame seeds and enjoy!
Sometimes I play Chopped grabbing the first veggie, protein, and starch I can find, just to see what I would make. I know. I’m special lol. So this time. My ingredients came to be:
Shrimp, an eggplant and tortillas…
I’m sorry, but what else is there to do than make delicious ass tacos, and so it was!
I wanted to add a little spice like I usually do. I chose an Asian take and included Sriracha for the ultimate kick. Also incorporating cilantro and red bell peppers to compliment the savor.
I sautéed the deveined and raw shrimp in dried ginger flakes and garlic cloves as well as the minced peppers. The chopped eggplant was sautéed in 2 table spoons of soy sauce. This way each crunch would be loaded with flavor.
Warming up tortillas is easy. You can flip then back and forth over a stove burner to gain a small charred flavor or you can wrap them in a damp paper towel in the microwave for one minute. To each his/ her own.
Now it’s time to add the caliente and kick up the spice level. I chose Sriracha because I love it’s vinegary, gingery, bite. Especially when paired with shrimp!
I hope you enjoy these tacos as much as I did! The tacos and your Tuesday.
Tamales in the summer opposed to the holidays?! Probably a damn delicious idea. Living in L.A. there’s so many taco trucks and stands that sell tamales, but finding them is the hard part! Plus, if you do find them, the quality isn’t up to (my) standards. Therefore it shouldn’t be for your’s either! This recipe will keep you in the house and have your neighbors knocking at the door. Hey, make that money, don’t let it make you! Continue reading “Salsa Verde Chicken Tamales”