04 Aug

Posted at 01:34h in Recipes by
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Potato Salad made with Yams & Fresh Lime Dressing
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Sioux-Z-Wow's Saucy Nickname is Sultry & Sweet Potato Salad
Servings
12 lbs.
Servings
12 lbs.
Potato Salad made with Yams & Fresh Lime Dressing
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Sioux-Z-Wow's Saucy Nickname is Sultry & Sweet Potato Salad
Servings
12 lbs.
Servings
12 lbs.
Ingredients
Salad
Servings: lbs.
Units:
Instructions
To Make Salad:
  1. Boil yams in chicken broth until tender.
  2. Place the cooked yams on a cookie sheet and chill.
  3. Place the chilled yams in a bowl and add the water chestnuts, red pepper and green onion.
To Make Dressing:
  1. In a separate bowl, whisk together dressing ingredients.
  2. Pour the dressing over the salad ingredients and toss to mix thoroughly.
To Serve:
  1. Chill and garnish with chopped green onion over the top.
For a Variation on a Theme:
  1. Toss the salad with Thai This Peanut Sauce but add several extra tablespoons of rice wine vinagar at the last minute.
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04 Aug

Posted at 01:27h in Recipes by
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Baked Apple with Spicy Cinnamon Glaze
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Sioux-Z-Wow's Saucy Nickname is Sioux Z’s Sweet & Sassy Cinnamon Apples
Servings
4 People
Servings
4 People
Baked Apple with Spicy Cinnamon Glaze
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Sioux-Z-Wow's Saucy Nickname is Sioux Z’s Sweet & Sassy Cinnamon Apples
Servings
4 People
Servings
4 People
Ingredients
Servings: People
Units:
Instructions
To Make:
  1. Preheat oven to 375 F.
  2. Make Sioux Z’s cinnamon glaze in a saucepan by whisking together brown sugar, water, cinnamon and Sioux Z Wow Gourmet Marinade.
  3. Bring to a simmer.
  4. Layer sliced apples in a buttered baking dish.
  5. Pour lemon juice and scatter raisins and lemon zest on each layer.
  6. Now pour Sioux Z’s cinnamon glaze over the apples.
  7. Dot the top with teaspoons of butter in six places.
To Bake:
  1. Place uncovered in oven, for 40 to 50 minutes or until apples are tender.
  2. When apples are done, remove with a slotted spoon or chefs tongs and arrange portions on serving dishes.
To Serve:
  1. Pour the cinnamon glaze back into the saucepan.
  2. Bring to a boil and simmer until slightly reduced, about 5 minutes. Generously spoon a bit of the glaze over each serving.
  3. For an exceptional treat, nestle next to a pork chop then pour on a splash of Brandy.
To Serve as Dessert:
  1. Top with a scoop of French Vanilla Ice Cream. Serve remaining sauce on the side.
To extend the use of this mouth pleasing desert recipe, try this:
  1. After the apples are cooked, put the apples and cinnamon glaze in a blender and puree.
  2. Cool the Sweet and Sassy Cinnamon Apple Glaze and use it as a topping for Pecan or Apple Pie, the filling for home made Danish, or spoon it over Coffee Ice Cream.
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04 Aug

Posted at 01:14h in Recipes by
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Shrimp & Scallop Kabobs with a Cilantro Mayonnaise Sauce
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Sioux-Z-Wow's Saucy Nickname is Shellfish Skewers with Cilantro Silk Sauce.
Servings
12 People
Servings
12 People
Shrimp & Scallop Kabobs with a Cilantro Mayonnaise Sauce
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Sioux-Z-Wow's Saucy Nickname is Shellfish Skewers with Cilantro Silk Sauce.
Servings
12 People
Servings
12 People
Ingredients
Cilantro Silk:
Servings: People
Units:
Instructions
To Marinate:
  1. Place the shrimp in a zip top bag and add Sioux Z Wow Gourmet Marinade.
  2. Seal the bag after squeezing the air out.
  3. Move the shrimp around with your fingers to spread marinade over them.
  4. Let marinate in refrigerator for 10-15 minutes.
To Make:
  1. Blanch Snow peas (maybe one minute) and then quickly place them in ice water to stop cooking.
Assemble all skewers as follows:
  1. Wrap one snow pea around a scallop and then wrap a shrimp around the snow pea.
  2. Secure by threading a skewer, first through the tail of the shrimp and then on through the snow pea/scallop/snow pea and then through the top of the shrimp body.
To Cook:
  1. Remove the broiler pan from your oven and turn the oven on to Broil.
  2. Place each set of skewered shrimp with the shrimp in the center of the broiler pan and the skewer sticks toward the outer edge. (You may want to cover the naked sticks to prevent burning.)
  3. Broil for 2 minutes, then turn the skewered shrimp over and broil 2 minutes more.
To Serve:
  1. Place one of the thin sliced red pepper rings in the center of a plate.
  2. Place two shrimp skewers, facing each other to form a heart shape, on top of the red pepper.
  3. Drizzle Cilantro Silk Sauce over shrimp.
  4. Place two sprigs of fresh cilantro down the center of the heart shaped presentation and serve.
  5. For an entrée, place four or more shrimp skewers on top of a serving of rice. Generously drizzle the Cilantro Silk Sauce over the shrimp.
  6. Garnish with chopped green onions sprinkled over the top and a few thin slices of red and yellow peppers.
To Make Cilantro Silk:
  1. Put all ingredients in a food processor and pulse until smooth."
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03 Aug

Posted at 23:56h in Recipes by
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Chicken Pot Pie Italian Style
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Sioux-Z-Wow's Saucy Nickname is Chick'ette' Pot Pie with O'Saucy Mio
Chicken Pot Pie Italian Style
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Sioux-Z-Wow's Saucy Nickname is Chick'ette' Pot Pie with O'Saucy Mio
Ingredients
Servings:
Units:
Instructions
To Make Chick’ette filling:
  1. Wash chicken breasts and pat dry with a paper towel. Cut into ½ inch cubes.
  2. Place the cubed breast meat in a zip top bag and add Sioux Z Wow, green onions and tomato. Marinate for 1 to 3 hrs. in fridge.
While your breasts are marinating:
  1. To Make O’ Saucy Mio: Whisk together Sioux Z Wow, tomato paste, tomato juice, Italian seasoning and fresh garlic in a mixing bowl.
  2. Chill until serving.
Make a cavity in the biscuit by:
  1. Using a biscuit cutter, the small end, or a small cookie cutter, make an indentation into the center of a biscuit but not all the way through.
  2. Flip the cutter over and place it back over the biscuit.
  3. Pick the biscuit up and with your fingers, push up from the bottom until the dough protrudes through the small hole on top.
  4. Cut off the protruding dough with a knife. This makes a cavity within the biscuit. The piece you cut off will be a little button top for the pot pie.
  5. Repeat for all biscuits.
  6. Take a nap or sneak off to the gym for a work out while Sioux Z Wow works magic. About ½ hour before you want to serve your Chick’ette’ Pot Pies.
To Cook: Fill each biscuit with Sioux Z Wow chick’ette’ filling and top with a dough button.
  1. Place on a Teflon cookie sheet.
  2. Brush tops with melted butter.
  3. Bake at 350 for 15 to 20 minutes to insure the breast meat is done and the pot pies are golden brown.
To Serve:
  1. Put your O’ Saucy Mio dipping sauce in a pretty sauce dish and garnish with a sprig of fresh basil.
  2. A deep bowled spoon will let your guests generously help themselves. Place on a platter large enough to hold the Chick’ette’ Pot Pies.
  3. Garnish the platter by scattering crushed dried oregano around the edges. Place the Chick’ette’ Pot Pies on the platter and serve piping hot. Serve with a green salad for a wonderful light meal.
  4. For a more substantial entrée, serve each of your guests a pair of Chick’ette’ Pot Pies along with fresh corn on the cob and sliced tomatoes.
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03 Aug

Posted at 23:50h in Recipes by
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Salmon Steaks Grilled with Spicy Raspberry Sauce
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Sioux-Z-Wow's Saucy Nickname is Sumptuous Salmon Butterflies with Raspberry Drizzle
Salmon Steaks Grilled with Spicy Raspberry Sauce
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Sioux-Z-Wow's Saucy Nickname is Sumptuous Salmon Butterflies with Raspberry Drizzle
Ingredients
Salmon Butterflies
Sioux Z Wow Raspberry Drizzle
Servings:
Units:
Instructions
To Marinate:
  1. Lay out a Salmon fillet on a cutting board. Starting at the thick end cut across the fillet into generous 2-inch portions.
  2. Place the Salmon in a zip top bag and add the cup of Sioux Z Wow.
  3. Remove the air, seal the bag and move the pieces around to cover all surfaces. Set aside and let marinate 1 to 3 hours.
  4. If you marinate longer than an hour, refrigerate.
To Make Raspberry Drizzle:
  1. While Salmon marinates, make the Raspberry Drizzle by whisking together in a mixing bowl, Sioux Z Wow and the raspberry preserves.
  2. Set aside to serve at room temperature.
  3. Wash the salad greens and spin the excess water off. Keep fresh in the refrigerator until you begin to cook the Salmon.
  4. Wash the raspberries and let the excess water drain off. About 20–30 min. before serving your guests.
To Make Salmon Butterflies:
  1. With chef’s tongs, remove 1 slice of Salmon from the marinade and place it, skin side down, on a cutting board.
  2. Placing the tongs on the sides of the fish, to hold it firmly, slice almost all the way (¾) through the salmon, lengthwise down the middle.
  3. To finish the Salmon Butterfly, spread open the cut so that each half’s bottom comes together (skin to skin) and the salmon resembles the shape of a tall butterfly.
  4. Run a toothpick crosswise through the Salmon Butterfly at the top, middle and bottom to hold it together while cooking.
  5. Now spread a bit more Sioux Z Wow on the newly exposed surface.
  6. Repeat for each of the salmon pieces.
To Cook:
  1. Place each Salmon butterfly on a broiler pan or arrange atop a tabletop electric grill or on a BBQ grill at med.– high heat.
  2. Cook 4-5 minutes per side when broiling, or 5-6 minutes per side on the grill.
To Serve:
  1. While the Salmon is cooking, place the pretty greens on a serving platter. Arrange the Salmon Butterflies on the platter of greens.
  2. Remove toothpicks. Using no more than 1 T. of Sioux Z Wow Raspberry Drizzle per piece of fish, make a “chefs swirl” over the top of each Salmon butterfly.
  3. Place the remaining Raspberry Drizzle in a bowl on the table so that your guests can help themselves.
  4. Garnish with fresh raspberries and serve.
  5. Serve medium dry champagne. A really nice touch is to place a Raspberry in each flute.
Recipe Notes

A “chefs swirl” is a technical term that chefs use to describe the fancy drizzle patterns they put on top of an elegant entrée (Note: Its also the final touch that allows them to charge $24.95 for this Butterflied Salmon presentation.)

In actuality, it is to remind you to only use a small amount of topping. Too much of any topping will overwhelm what it is on. With any topping all you want to do is, “tease the palate,” and have your guests want more.

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03 Aug

Posted at 22:35h in Recipes by
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Sea Scallops with Bacon over Pasta
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Sioux-Z-Wow's Saucy Nickname is Sin-Shall-We Scallops
Servings
2 People
Servings
2 People
Sea Scallops with Bacon over Pasta
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Sioux-Z-Wow's Saucy Nickname is Sin-Shall-We Scallops
Servings
2 People
Servings
2 People
Ingredients
Servings: People
Units:
Instructions
To Marinate:
  1. Place scallops in a zip-top bag with Sioux Z Wow, the diced peppers, 2/3 of the bacon and half of the green onions (reserving most of the green parts for garnish).
  2. Marinate 2-3 hr.
To Cook:
  1. Boil 5 qt. of water for the pasta. Heat olive oil in a deep sauté pan.
  2. Take the peppers and onions from the marinade (leaving the scallops and 1/2 of the juice behind), and sauté gently for 3-5 min.
  3. Cook pasta per package instructions.
  4. Drain and return to the pot, adding a few tablespoons each of wine and chicken broth to keep from sticking.
  5. Now add scallops and the rest of the marinade liquids to sauté pan.
  6. Add wine and chicken broth to bring to sauce consistency. Simmer 3-5 min.
To Serve:
  1. Divide pasta onto pretty plates and scoop scallops and sauce over pasta. Garnish with remaining bacon and green onions.
  2. Sprinkle with parmesan and light the candles.
  3. Serve with a salad of baby greens, a tall flute of your favorite bubbly, a bit of Mozart and time - lots of it - to savor the . . ."
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13 Jul

Posted at 18:42h in Recipes by
1 Like
chicken whole roasted
Roasted or Rotisserie Whole Chicken
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Rating: 4
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Sioux-Z-Wow's Saucy Nickname is Sunday Roasted Chicken
Servings
4-6 people
Servings
4-6 people
chicken whole roasted
Roasted or Rotisserie Whole Chicken
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Sioux-Z-Wow's Saucy Nickname is Sunday Roasted Chicken
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Units:
Instructions
To Marinate:
  1. Wash bird, (remove giblets) and pat dry. Place bird in a zip top bag.
  2. Add oil and Sioux Z Wow. Seal bag and rub marinade into all surfaces.
  3. Place in fridge overnight. Turn several times so that all sides sit in the marinade.
To Cook:
  1. Preheat oven to 350F. Place bird in a foil lined baking dish along with the marinade. Add chicken broth.
  2. Bake for 1¾ - 2 hours. Baste every 20 min. Pierce breast to check doneness or check temperature (180 F) with a meat thermometer. Cover with foil and let rest for 10 min. before carving.
To Make Rotisserie Chicken:
  1. Place marinated chicken on a rotisserie spit and roast for 1¾ - 2 hours to 180 F. (Check temp. in thigh with meat thermometer).
  2. Remove from heat, cover with foil and let rest for 10-15min. before cutting up with poultry shears.
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13 Jul

Posted at 18:35h in Recipes by
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Salmon Steaks Grilled with Spicy Raspberry Sauce
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Sioux-Z-Wow's Saucy Nickname is Sumptuous Salmon Butterflies with Raspberry Drizzle
Servings
8 people
Servings
8 people
Salmon Steaks Grilled with Spicy Raspberry Sauce
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Sioux-Z-Wow's Saucy Nickname is Sumptuous Salmon Butterflies with Raspberry Drizzle
Servings
8 people
Servings
8 people
Ingredients
Salmon Butterflies
Sioux Z Wow Raspberry Drizzle
Servings: people
Units:
Instructions
To Marinate:
  1. Lay out a Salmon fillet on a cutting board. Starting at the thick end cut across the fillet into generous 2-inch portions.
  2. Place the Salmon in a zip top bag and add the cup of Sioux Z Wow. Remove the air, seal the bag and move the pieces around to cover all surfaces.
  3. Set aside and let marinate 1 to 3 hours. If you marinate longer than an hour, refrigerate.
To Make Raspberry Drizzle:
  1. While Salmon marinates, make the Raspberry Drizzle by whisking together in a mixing bowl, Sioux Z Wow and the raspberry preserves.
  2. Set aside to serve at room temperature. Wash the salad greens and spin the excess water off. Keep fresh in the refrigerator until you begin to cook the Salmon.
  3. Wash the raspberries and let the excess water drain off. About 20–30 min. before serving your guests
To Make Salmon Butterflies:
  1. With chef’s tongs, remove 1 slice of Salmon from the marinade and place it, skin side down, on a cutting board.
  2. Placing the tongs on the sides of the fish, to hold it firmly, slice almost all the way (¾) through the salmon, lengthwise down the middle. To finish the Salmon Butterfly, spread open the cut so that each half’s bottom comes together (skin to skin) and the salmon resembles the shape of a tall butterfly.
  3. Run a toothpick crosswise through the Salmon Butterfly at the top, middle and bottom to hold it together while cooking.
  4. Now spread a bit more Sioux Z Wow on the newly exposed surface. Repeat for each of the salmon pieces.
To Cook:
  1. Place each Salmon butterfly on a broiler pan or arrange atop a tabletop electric grill or on a BBQ grill at med.– high heat. Cook 4-5 minutes per side when broiling, or 5-6 minutes per side on the grill.
To Serve:
  1. While the Salmon is cooking, place the pretty greens on a serving platter. Arrange the Salmon Butterflies on the platter of greens. Remove toothpicks.
  2. Using no more than 1 T. of Sioux Z Wow Raspberry Drizzle per piece of fish, make a “chefs swirl” over the top of each Salmon butterfly.
  3. Place the remaining Raspberry Drizzle in a bowl on the table so that your guests can help themselves. Garnish with fresh raspberries and serve.
  4. Note: A “chefs swirl” is a technical term that chefs use to describe the fancy drizzle patterns they put on top of an elegant entrée (Note: Its also the final touch that allows them to charge $24.95 for this Butterflied Salmon presentation.) In actuality, it is to remind you to only use a small amount of topping. Too much of any topping will overwhelm what it is on. With any topping all you want to do is, “tease the palate,” and have your guests want more.
  5. Serve medium dry champagne. A really nice touch is to place a Raspberry in each flute.
Recipe Notes

*boneless, skinless, washed and patted dry

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13 Jul

Posted at 16:38h in Recipes by
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fabulous fish
Grilled Fish
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Sioux-Z-Wow's Saucy Nickname is Fabulous Fish On The Grill
Servings
4 people
Servings
4 people
fabulous fish
Grilled Fish
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Sioux-Z-Wow's Saucy Nickname is Fabulous Fish On The Grill
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
To Marinate:
  1. Rinse fish and pat dry. Put fish in a zip top bag.
  2. Drizzle with Sioux Z Wow. Marinate for 30 minutes.
To Grill:
  1. Preheat grill. Brush grill or wire basket with vegetable oil.
  2. Place fish 4-6 inches above hot coals. Grill 5-7 min. per side, depending on the thickness of the fillet.
To Serve:
  1. Garnish each serving with fresh parsley, dill or cilantro. Note: For even more exotic faire, try this recipe with Mahi Mahi, Strugeon, Opah or Escolar.
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