Sunday, August 9, 2009

Wrapped Scallion is moving ... check it!

Like biscuits ready to go into the oven, The Wrapped Scallion is transforming into a warm, fresh, comforting loaf - at a new location.

Please visit for the new home. Fresh blogs and fun products are available for your indulgence.

See you there!
~Wrapped Scallion

Monday, July 20, 2009

Calling out the Fire and Meat

Any day is a good day for grilling some tasty morsels. At The Wrapped Scallion HQ, the test-kitchen grill of choice is an 18" charcoal clamshell-style. Recent meals include: Lobster tail with roast red pepper juice and Dave's Gourmet sea salt; chicken quarters with olive oil, TWS signature poultry seasonings, and Dave's Gourmet smoked sea salt; and onion brulee with olive oil, black pepper, and kosher salt.
Today we'll be working on shrimp skewers & here is the method ...
  • Seven skewers with raw shrimp (peeled and deveined), about five shrimp per skewer.
  • Marinate these in PBR (TWS Pineapple Ale is still fermenting, or else this would be choice) for thirty minutes as the coals warm up.
  • When the grill is ready, baste the shrimp with extra virgin olive oil and sprinkle liberally on both sides with Dave's Gourmet Hawaiian red salt and black pepper.
  • Grill these on one side without turning for about three minutes or until lightly carmelized and opaque.
  • Flip, then finish the other side to match.
Half of the shrimp will be chilled overnight to make a fine shrimp salad at brunch tomorrow. The other half will be served in warm grilled tortillas with a simple lettuce and jicama slaw. The salsa is a succulent watermelon/pineapple/habanero concoction created yesterday. But that is another story ...

Monday, March 9, 2009

Stoplight Lune

Pepper stoplight. Stop! Caution! Go!
Tangy, smokey, a slight simmer on tongue.
Spinning, sweating, confusion. Milk, please!

-a lune reflecting upon a stoplight of space-coyote chile peppers at Zolo's Grill, Boulder, CO


Wednesday, March 4, 2009

March -ing on

Hola Amigos! I know it's been a while since I rapped at ya, but things have been hopping at The Wrapped Scallion zone.

The next beer in the works is "Die Meister Brau" in honor of the Master's golf tournament (April 9 - 12). More details to come, but it's going to be mostly kegged with a very limited number of bottles available for sample.

MSCD is cool as ever; this semester brings Food Production I, with the ever-awesome Chef Shelly Owens. No more fear of the Phyllo!

Lots of wonderful things are simmering in the proverbrial stove, so stay tuned.

Seems like most sites go through this at some point ... there will be a fresh website soon at to accompany the storefront and blog. This should be up and on within April at latest.

Be cool, have fun, and stay healthy. ~TWS

Wednesday, October 29, 2008

Dressing for Hot Wings

Hot Wing Dressing, "The Wranch Scallion Dressing"

This recipe is being presented by request. Thanks, Terri!

Best served as a dip-dressing for celery or carrots, this recipe saw its debut on the Malatchi - Offe- Boughn pizza jam, October 25, 2008.

Try different cheeses for variety!


1 pint sour cream
1/4 cup scallion, finely chopped
1/3 cup parmesan/romano shredded cheese blend
1 tbspn garlic powder
Dash sea salt


Blend all ingredients well. Serve immediately or chill and serve within a week.

Sunday, October 12, 2008

Push It. Real good.

Salt & Pepper ...

Simplicity is elegance in the world of excellent foods.

The Wrapped Scallion promotes the use of the very best ingredients to invigorate and finish everyday meals at home.

It doesn't cost much to add a gourmet flair to every dish. It's such a passion for me that soon you will have access to TWS favorite spices and herbs through my online store!

Fantastic flavors and textures are easy to experiment with by using fine herbs and spices. Toss a few threads of saffron into your rice while it cooks on the stovetop, and your average meal becomes an exotic journey of sensory stimulation.

Or, add a bay leaf and some onion powder to the rice instead; the simulated rice pilaf couldn't be simpler yet it will impress you and your diners immensely.

But let's get tricky by getting back to basics. Talking about salt and pepper.

Yin & Yang, the Flowerpot Man ...

Salt and pepper are staples in every kitchen, and with good reason. Without adding herbs or spices, your rice dish will definitely taste much better with a dash of salt and a good sprinkle of pepper than it will served plain.

S&P provides the foundation for meat rubs, seasonings, and anything edible which needs a savory kick.

Now ... expand your ideas of table salt and pepper. Crush some fine Tellicherry black peppercorns and exotic Red Hawaiian salt over the top of that plain rice dish. The color display, and the aroma of freshly crushed spices are lovely. The unique flavor of these variants are exciting and not to be missed.

Beyond Thunderdome ...

This holiday season, be a culinary hero! Try using some unusual spices and herbs in your favorite dishes. Try out some new salts and peppercorns. Those old standby meals will take on new life. Contact me for ideas and help on putting them into play.

Not cooking? Bring the host a gift package of exotic salts and fine peppers. Get them from The Wrapped Scallion ... check back November 1 for more details.

Gourmet food can be easy and affordable. Remember ... "life is the variety of spice!"

Serv-Safe NRA Certification


The Wrapped Scallion passed the National Restaurant Association's Serv-Safe certification exam for Safe Food Managers with a 95%. Thankfully the certification must be renewed every five years; shooting for 100% next time.

Sincere gratitude to Chef Owens, and the HTE 1603 student body at MSCD this semester. The quality of intelligence and skill of you all is at once challenging and inspiring!

Anyone who prepares food in a professional atmosphere, or even at home, should count such a class and certification as a basic requirement in their studies.