On 04-28-18 17:07, Michael Loo <=-
spoke to All about 656 Another bbq meal tes <=-
I tried a locally-made Scorpion sauce that was
supposed to weigh in at about a half-million
units. The small sample nearly took the top of
my head off and lasted on my palate for at least
10 minutes, keeping me amused if in pain until
the food came out.
That sounds like the stuff I sampled on our visit to Avery Island (which
is not really an island, but a salt dome). I had a small sample on the
end of a pretzel and it took about 20 minutes for the burn to go away.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: BAY SCALLOP SEVICHE
Categories: Appetizers, Seafood
Yield: 6 Servings
1 1/2 ts Ground cumin
1 c Fresh lime juice
1/2 c Fresh orange juice
2 lb Bay scallops
1 Hot red chili pepper *
1/4 c Red onion, finely chopped
3 Ripe plum tomatoes **
1 Red pepper; seeded & chopped
3 Scallions; chopped
1 c Cilantro, chopped
1 Lime; sliced, for garnish
*Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes
should be seeded and chopped.
Stir the cumin into the lime and orange juices and pour over the
scallops. Stir in the chopped chili pepper and red onion. Cover and
refrigerate for at least 2 hours.
Just before serving, drain the scallops and mix with the chopped
tomatoes, sweet pepper, scallions and cilantro. Garnish with the
slices of lime.
From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 01:17:13, 29 Apr 2018
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)