Chef Bud Live on Fox 23 Margarita Grill’s Early Summer Salad
Chef Bud Live on Fox 23 Margarita Grill’s Early Summer Salad
For the salad:
Pork Hill Farm Organic Field Greens
Grape Tomato’s
Grilled Asparagus and Onion marinated in Olive Oil and Montreal Seasoning
Sautéed 3 – Shrimp and 3 – Scallops marinated with Sizzlin Sauces Award Winning Spittin Fire Hot Sauce and
Finished with our Award Winning Mojo’s Tapenade
Top the salad with Margarita Grill’s Maple Syrup Vinaigrette
1 cup Shallots
2 oz Tamari
2oz Balsamic Vinegar
1 Cup Pure Maple Syrup
1 Tablespoon Black Sesame Seed
2 Cups Olive Oil
Caramelize Shallots in 2 Tablespoons olive oil and allow to cool. Place shallots and remaining ingredients in blender except olive oil and process. Once ingredients start to blend slowly drizzle in oil to emulsify. Place in bottle for future use
Toss Shrimp and Scallops with Spittin Fire Hot Sauce and Blackening Spice and marinate for 3-4 hours
Sauté Seafood in Pan for 3-4 minutes in 2 Tablespoons Olive Oil
To Make the Blackened Spice: ¼ cup table salt ½ cup brown sugar ½ chili powder ½ cup ground cumin ½ cup black pepper 1/8 cup cayenne pepper 1/3 cup paprika
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