1 tablespoon Dijon mustard
1 1/2 tablespoons Trinidad Caribbean Pepper Sauce Medium
12 large sea scallops, halved
12 slices smoked bacon, halved 24 toothpicks
2 tablespoons brown sugar
Stir together Trinidad Caribbean Medium Pepper Sauce, Brown Sugar and Dijon mustard in a bowl. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil. Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet. Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once
1 lb. salmon Kosher salt Freshly ground black pepper 1 tbsp. Dinosaur Bar-B-Que Cajun Foreplay Seasoning & Rub 2 tbsp. extra-virgin olive oil FOR SALSA/SERVING 1 c. diced pineapple 2 ripe avocados, diced 1/4 c. red onion, diced 2 small tomatoes, diced Juice of 1 lime, plus wedges for serving Freshly chopped cilantro, for garnish 6 corn tortillas, warmed or grilled
Pat salmon dry, if necessary, then evenly season all sides of the filets with salt, pepper, and Dinosaur Bar-B-Que Cajun Foreplay Seasoning & Rub. In a large skillet over medium heat, heat oil. When oil is hot but not smoking, add salmon. Cook until deeply golden, about 5 to 6 minutes, then flip and cook for another 2 to 3 minutes, until salmon is opaque. Let rest and cool slightly, then flake into large pieces. Make pineapple avocado salsa: In a medium bowl, add pineapple, avocado, onion, tomatoes, and lime juice. Season with salt and toss to combine. Assemble tacos: Top tortillas with salmon, avocado salsa, and cilantro. Serve with lime wedges for squeezing.
3 ½ cups peeled and diced potatoes ⅓ cup diced celery⅓ cup finely chopped onion ¾ cup diced cooked ham 3 ¼ cups water 2 tablespoons chicken bouillon granules ½ teaspoon salt, or to taste 1 teaspoon ground white or black pepper, 2 tbs Huy Fong Tuong Ot Sriracha Hot Chili Sauce or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minute Stir the milk mixture & Huy Fong Tuong Ot Sriracha Hot Chili Sauce into the stockpot, and cook soup until heated through. Serve immediately.