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 ...
~TWS

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!

Ingredients:

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

Preparation:

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

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!"
~TWS

Yakitori Shio-Yaki, Chicken Skewers

Simple & delicious. Yakitori Shio-Yaki is grilled chicken on a stick with simple seasonings. Try it on the grill or in a convection toaster oven. Prep time: 10 minutes, plus marinade time of at least 24 hours. Cook time: approx. 20 minutes. Yields about 6 skewers, depending on construction.

Yakitori Shio-Yaki

by The Wrapped Scallion

1 x Boneless, Skinless Chicken Breast

1 x Onion of Choice

4 x Green Onion Stalks (thicker is better)

1 x (20 ounce) Bottle Soy Sauce

1 cup Sesame Oil

Sea or Kosher Salt & Pepper to taste

Skewers

Prepare the marinade

Pour half the bottle of soy sauce into a bowl.

Add 1/2 cup sesame oil, salt & pepper. Set aside.

Prepare the food

Wash and peel all vegetables, discarding skins.

Slice the onion in half. Finely dice half the onion and set aside.

Chop the remaining onion into large chunks to fit onto skewers. Set aside.

Grasp the white end of the green onions, pull from the other end.

Slice the dark green portions which pop off into small circles. Reserve in a plastic bag in the refrigerator.

Chop the rest of the green onion into barrel-shapes, the same width as the onion chops. Discard the onion top. Set aside with onion chunks.

Wash the chicken.

Cut chicken into bite-sized chunks to work with the onions.

Arrange chicken, onion chops, and green onion barrels onto the skewers. Make it pretty, like a Zen flower arrangement! Balance meat and vegetables appropriately.

Place into a shallow dish large enough to let the skewers lay flat. Pour marinade over skewers. Cover and refrigerate for 24 hours, turning at least once.

Prepare the dipping sauce

Add the diced onion to the remaining soy sauce and refrigerate until ready to eat.

Add fire

Discard the marinade. Brush skewers liberally with remaining sesame oil. On all sides: Salt them well, and then add pepper.

Cook the chicken over a flame or in a convection toaster oven until internal temperature reaches at least 165F.

Oiishi-desu.

~TWS