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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Shrimp Kabobs with Pineapple
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Sioux-Z-Wow's Saucy Nickname is Shrimply Delicious Skewers with Pineapple
Servings
4-8 People
Servings
4-8 People
Shrimp Kabobs with Pineapple
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Sioux-Z-Wow's Saucy Nickname is Shrimply Delicious Skewers with Pineapple
Servings
4-8 People
Servings
4-8 People
Ingredients
Servings: People
Units:
Instructions
To Marinate:
  1. Place shrimp in a zip top bag with 8 T. Sioux Z Wow Marinade.
  2. Leaving the top greens on, cut the pineapple in half lengthwise. Cut off the skin, top and bottom of one half.
  3. Slice this half in ½ - ¾ inch slices and then into 24 bite size cubes. Put the Pineapple cubes in a separate zip top bag and add the remaining Marinade.
  4. Marinate about an hour at room temp.
To Cook:
  1. Skewer Shrimp through tail and body and then add a Pineapple cube. Grill over med. hot coals for 4-5 min./side or broil for 3-4 min./side.
  2. Baste with Sioux Z Wow.
To Serve:
  1. Wash the Pineapple half. Place in the center of a serving platter, cut side down.
  2. When done, take the skewers off the grill and stick them into the back of the Pineapple like a porcupine. Sprinkle chopped onion over the entire plate and serve hot.
  3. For a fabulous entree, serve 4-6 skewers over rice.
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Black Bean Soup with Sherry
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Sioux-Z-Wow's Saucy Nickname is Sherry’d Black Bean Soup
Servings
10-12 People
Servings
10-12 People
Black Bean Soup with Sherry
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Sioux-Z-Wow's Saucy Nickname is Sherry’d Black Bean Soup
Servings
10-12 People
Servings
10-12 People
Ingredients
Soup
Garnish
Servings: People
Units:
Instructions
To Cook Beans:
  1. Put all Soup ingredients in a large saucepan. Cook over medium heat for 1 ½ hr. or until beans are tender.
  2. Once beans are done, use a hand held wand blender or transfer to a regular blender to puree.
  3. Soup can be made well in advance and held in refrigerator.
To Serve:
  1. Heat soup to simmer. Serve hot in individual bowls.
  2. Garnish with a dollop of sour cream, a sprinkle of sliced green onion.
  3. Top with 1 T. of sherry or set a pretty shot glass with the sherry in it next to each bowl for your guests to add.
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Deviled Eggs
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Sioux-Z-Wow's Saucy Nickname is She Deviled Eggs
Servings
6 People
Servings
6 People
Deviled Eggs
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Sioux-Z-Wow's Saucy Nickname is She Deviled Eggs
Servings
6 People
Servings
6 People
Ingredients
Servings: People
Units:
Instructions
For The Perfect Peel:
  1. Put eggs in a sauce pan and cover with cold water to 1” above eggs.
  2. Bring to a boil. Then cover and remove from heat. Let stand for 10 min.
  3. While the eggs sit, make a bath of ice water.
  4. Transfer eggs to ice water and let sit for 5 min.
To peel:
  1. Remove egg and crack shell all over. Shell should peel off in nearly a continuous spiral.
To Make the She Deviled Eggs:
  1. Cut a little piece off the top and bottom of each egg and then cut the egg in half.
  2. Remove the yolks to a bowl. The egg cups will now sit up for filling.
  3. Add the Sioux Z Wow Marinade to the bowl, add Mayo and mix well.Gently fold in green onions.
  4. Fill each egg half with She Devil mix and chill for 1hour. To Serve: Place eggs on a garnished plate and serve cold.
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Satays made with Chicken, Beef, Pork or Lamb with Thai Peanut Sauce
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Sioux-Z-Wow's Saucy Nickname is Satay Spirals with Thai This Peanut Sauce
Servings
8 People
Servings
8 People
Satays made with Chicken, Beef, Pork or Lamb with Thai Peanut Sauce
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Sioux-Z-Wow's Saucy Nickname is Satay Spirals with Thai This Peanut Sauce
Servings
8 People
Servings
8 People
Ingredients
For Peanut Sauce:
Servings: People
Units:
Instructions
To Marinate:
  1. Cut pork into lengthwise strips. Marinate in SZW for at least 1 hour.
To Cook:
  1. Thread strips onto bamboo skewers, then twist to make spirals. Place on cookie sheet. Bake at 350° for 4-6 min. per side.
To Serve:
  1. Serve with more Sioux Z Wow or “Thai-This” Peanut Sauce for dipping.
To Make Peanut Sauce:
  1. Whisk ingredients together until well blended.
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Salmon Flower Soup made Easy
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Sioux-Z-Wow's Saucy Nickname is Salmon Flower Soup-Simple
Servings
4 People
Servings
4 People
Salmon Flower Soup made Easy
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Sioux-Z-Wow's Saucy Nickname is Salmon Flower Soup-Simple
Servings
4 People
Servings
4 People
Ingredients
Servings: People
Units:
Instructions
To Marinate:
  1. Place sliced salmon in a zip top bag with Sioux Z Wow and set aside. Allow to come to room temp.
To Make Broth:
  1. Put 6 T. of chicken broth in a Dutch Oven. Add minced garlic and sauté 3 min.
  2. When garlic begins to brown, add remaining broth, lemongrass, ginger, the juice of the lemon & lime and the shitake mushrooms. Cover and bring to a simmer.
To Construct Salmon Flowers:
  1. a. Use lg. soup bowls or soup plates.
  2. b. Line the edges with overlapping spinach leaves.
  3. c. Arrange artistically the baby corn, water chestnuts, & sliced red pepper.
  4. d. Top each creation with the Sioux Z Wow salmon slices placed to resemble a flower.
To Serve:
  1. Just before serving add more marinade to the boiling broth. Gently ladle broth directly over salmon in each bowl. Broth should cover soup ingredients.
  2. Garnish with chives or green onions & a twist of lemon. Serve with chopsticks (or fork) & soup spoons.
  3. Make sure to take a deep breath over your bowl, letting the aromatic steam portend the tender tastes to come.
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Salmon Flower Soup with Shrimp & Shitake Mushrooms
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Sioux-Z-Wow's Saucy Nickname is Salmon Flower Soup
Servings
4 People
Servings
4 People
Salmon Flower Soup with Shrimp & Shitake Mushrooms
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Sioux-Z-Wow's Saucy Nickname is Salmon Flower Soup
Servings
4 People
Servings
4 People
Ingredients
Broth
Servings: People
Units:
Instructions
To Marinate:
  1. Place sliced salmon in a zip top bag with 8 T. Sioux Z Wow and set aside. Place shrimp in a sm. zip top bag with 4 T. of Sioux Z Wow.
  2. Allow both to come to room temp.
To Make Broth:
  1. Put 6 T. of chicken broth in a Dutch Oven. Add minced garlic and sauté 3 min.
  2. When garlic begins to brown, add remaining broth, lemongrass, ginger, the juice of the lemon & lime and the shitake mushrooms.
  3. Cover and bring to a simmer.
To Construct Salmon Flowers:
  1. a. Use lg. soup bowls or soup plates.
  2. b. Line the edges with overlapping spinach leaves.
  3. c. Arrange artistically the baby corn, bok choy leaves, asparagus, water chestnuts, & sliced red peppers.
  4. d. Top each creation with the Sioux Z Wow salmon slices placed to resemble a flower.
To Serve:
  1. Just before serving add the shrimp and it’s marinade to the boiling broth. Gently ladle broth directly over salmon in each bowl. Broth should cover soup ingredients.
  2. Garnish with chives or green onions & a twist of lemon.
  3. Serve with chopsticks (or fork) & soup spoons. Make sure to take a deep breath over your bowl, letting the aromatic steam portend the tender tastes to come.
Recipe Notes

Note: The “Simple” version of Sioux Z Wow Salmon Flower Soup has fewer ingredients to save preparation time but the delights are just as deep.

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Roasted Rack of Lamb with Mint Chutney
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Sioux-Z-Wow's Saucy Nickname is Romancin’ the Rib Rack of Lamb
Servings
2 People
Servings
2 People
Roasted Rack of Lamb with Mint Chutney
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Sioux-Z-Wow's Saucy Nickname is Romancin’ the Rib Rack of Lamb
Servings
2 People
Servings
2 People
Ingredients
Servings: People
Units:
Instructions
To Marinate:
  1. Marinate lamb in a zip top bag in Sioux Z Wow over night.
To Cook:
  1. Preheat oven to 450F.
  2. Insert a meat thermometer into flesh, away from bone. Place lamb on a rack in shallow roasting pan, fat side up. Roast uncovered for 16-20 min. or until internal temp. is 130F.
To Serve:
  1. Take from oven. Let stand 5min. before carving into chops.
  2. Plate chops for each person. Garnish with fresh herbs. Serve with Sioux Z Wow Mint Chutney.
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Rock Shrimp with Thai Peanut Sauce
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Sioux-Z-Wow's Saucy Nickname is Rock Shrimp, Thai Style
Servings
4 People
Servings
4 People
Rock Shrimp with Thai Peanut Sauce
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Sioux-Z-Wow's Saucy Nickname is Rock Shrimp, Thai Style
Servings
4 People
Servings
4 People
Ingredients
Servings: People
Units:
Instructions
To Make:
  1. Mix Sioux Z Wow, peanut butter and rice wine vinegar in a bowl.
To Cook:
  1. Heat oil in skillet. Add shrimp and sauté until shrimp turn pink.
  2. Add Sioux Z Wow peanut mixture to shrimp. Sauté to heat through.
To Serve:
  1. Serve over rice or pasta. Garnish with green onion over top.
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Roasted Rack of Lamb with Spicy Apricot Glaze
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Sioux-Z-Wow's Saucy Nickname is Rack of Lamb with Sioux Z Wow Spicy Apricot Glaze
Servings
2 People
Servings
2 People
Roasted Rack of Lamb with Spicy Apricot Glaze
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Sioux-Z-Wow's Saucy Nickname is Rack of Lamb with Sioux Z Wow Spicy Apricot Glaze
Servings
2 People
Servings
2 People
Ingredients
Servings: People
Units:
Instructions
To Marinate:
  1. Mix 4 T. Sioux Z Wow, 4 T. wine, apricot preserves and onion soup mix in a bowl.
  2. Put the rack of lamb into a zip top bag and pour in the marinade over the lamb. Seal the bag and rub the marinade over the rack to cover all surfaces.
  3. Marinate in the refrigerator, turning several times, at least 24 hours.
To Roast:
  1. Preheat the oven to 400 F.
  2. Cover a shallow baking pan with foil and place the rack, fat side up, in the pan. Retain the Spicy Apricot Glaze marinade in the bag.
  3. Roast uncovered in the oven for 15 min. Pull the rack out and turn the oven to broil.
  4. Brush the rack again with the marinade and place under the broiler for 4 min. Remove and let rest for 5 min before carving.
To Serve:
  1. Pour the remaining Spicy Apricot Glaze marinade from the bag into a sauce pan along with the drippings from the lamb.
  2. Add ½ C. Sioux Z Wow, dried apricots and a splash more wine and bring to a simmer.
  3. Carve the rack, two ribs per slice, and serve Spicy Apricot Glaze drizzled over the top.
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