Mediterranean Garlic Scallop Kabobs

Mediterranean Garlic Scallop Kabobs

Jar of Mediterranean Garlic

1 lb. Scallops

Cubed onions

Cubed Eggplant

Cubed Red Pepper

Baby Bella Mushroom Caps

Skewers

Shake jar of Mediterranean Garlic Marinade and pour over desired amount of cubed vegetables and scallops.  Place in a zipper-type bag and allow it to marinade in your refrigerator for 1-3 days (Rule of thumb: 1 day is good, 2 days is better, 3 days is excellent!).  Once marinated place ingredients on a skewer and grill to a desired doneness.  Best served on a bed of linguine with a dash of Fontina Cheese on top.  Enjoy!

Java-Chili Rub Baby Back Ribs

Java-Chili Rub Baby Back Ribs

·         Seattle Style Java-Chili Rub

·         Brown sugar

·         Foil

·         Chipotle Marinade

·         Jezebel Spicy Sauce

·         Chipotle Peppers

·         Molasses

Rub Java-Chili rub on both sides of the baby back ribs. Pat brown sugar along the top of the protein, wrap in foil; bake low and slow preferably 275-300 degrees for 2 ½ - 3 hours. Unwrap and cover with Chipotle sauce, bake for another 45 minutes. Use ¾ cups of Jezebel Spicy Sauce and add 2-3 chopped chipotle peppers and 2 tablespoons of molasses. Eat with your favorite side dishes, pairs perfectly with mashed potatoes or coleslaw. Enjoy!

Santa Maria Tri Tip Sandwiches

Ingredients:

3-4 lb. Tri-Tip

Garlic Oil

Santa Maria

French Rolls

Bourdelaise Steak Sauce (Optional)

Directions:

Rinse Tri-Tip. Brush on Garlic Oil over the entire piece of meat, and coat generously with Santa Maria.  Wrap in tin foil and grill to taste.  Thinly slice and serve on your choice of roll.  Pair with coleslaw or a salad garnish for the perfect summer lunch!

Serving Suggestions: Vaquero Enchiladas

Vaquero Enchiladas

• Jar of Vaquero
• Garlic Oil
• Bag of boneless/skinless Chicken Breast Tenders
• 2 Zucchinis
• 4 Roma Tomatoes
• 1 Yellow Onion
• 1 dozen Corn Tortillas
• 1 pound of Jack Cheese

Pre-heat oven to 375 degrees. Roughly chop zucchinis, tomatoes, and onion. Lightly coat the bottom of a frying pan with Garlic Oil and toss in all the vegetables. Add chicken breasts and the entire jar of Vaquero. Cover with lid and bring to a boil, reduce to simmer until chicken breasts are done. Remove chicken and shred with a fork after allowing the chicken to cool. Use an immersion blender to turn vegetables and Vaquero into a smooth sauce. In a glass baking dish ladle some of the sauce in the bottom of the dish to prevent sticking. Microwave the tortillas in a moist paper towel until soft. Roll chicken and cheese in the tortillas and place in the backing dish. Cover with the remaining sauce and shredded cheese. Cover with aluminum foil and bake until cheese is completely melted approx. 20-25 minutes. Enjoy!

Little Chef's Corner

If you really want to knock someone’s socks off, may I recommend using our Santa Maria Seasoning on some Tri Tip. I am sure my beautiful wife Carrianne told you what inspired us to make our own version, but did she tell you what a great hit it will be at dinner tonight? The great thing about the Santa Maria Seasoning is that it is so flavorful that you don’t have to season your meat ahead of time. Your Tri Tip will still come out as juicy and moist as if it were marinating for days!

Now that you have your Tri Tip rinsed, generously coat the Tri Tip with our Santa Maria Seasoning. If you like, allow the Tri Tip to rest for at least one hour in the fridge. When you are ready, get your grill nice and hot and sear both sides of the Tri Tip. Then continue to cook your Tri Tip over low heat for about 30 minutes, constantly turning or until the internal temperature reaches 130 degrees. Remove the Tri Tip from the grill onto the cutting board and let it rest for about 10 minutes. Thinly slice and serve.

Handy Dandy Tip:  Any time you take a piece of meat off the grill no matter what cut it is, you want it to rest for a few minutes before you cut into it. Let me tell you why! If you cut into the meat before the juices can settle, all the moisture will leave the meat and you will be left with a dry, tough piece of meat! So be sure to let your meat rest and let the juices settle to ensure maximum juiciness.

Carrianne's Kitchen

The day that inspired Tony and I to come up with our best seller, Santa Maria Seasoning was the day that Sister Carol Smith celebrated her 25^th Silver Jubilee. Sister Carol is from Santa Maria, so her entire family drove down to Redondo Beach to set up for this very special day.

Santa Maria is located in Santa Barbara County. It is most famous for their wine and delicious BBQ style. It is commonly known that the Tri Tip was born in Santa Maria. The Tri Tip is a cut of beef that comes from the bottom of the sirloin. In the 1950’s it became a specialty that was only available in Santa Maria.

Everyone wanted to try the Tri Tip with Santa Maria style seasoning. In true Santa Maria fashion, Sister Carol’s family made the most delicious BBQ we had ever had. In fact, it was the first time we had ever tried a Tri Tip! Tony and I were blown away, by all that deliciousness that engulfed our taste buds. So we decided that we had to make our version of that seasoning, and we did!

The New Girl in Town.

Good afternoon bloggers, and happy hump day! My name's Natasha and I'm the newest addition to the Scott's Food Products family. Part of my duties as administrative assistant is to update their blog. I'm so excited to fill all our readers in on the great things we've got going on here! Currently our dynamic duo, Kimberly Van Wig and Carrianne LoBue, are in Seattle meeting with the head honchos of some major super markets, and hiring on Sales Merchandisers to work magic in Washington. So watch out rainy city, you're about to receive a tidal storm of flavor! Then next week Kimberly's off to San Francisco ( I'm super jealous to say the least), so expect to see some SF inspired posts!

We hope you have a wonderful day! Happy grilling!