04 Jun

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Cajun Shrimp with Cayenne, Celery & Peppers
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Sioux-Z-Wow's Saucy Nickname is Asian Cajun Shrimp
Servings
4 people
Servings
4 people
Cajun Shrimp with Cayenne, Celery & Peppers
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Sioux-Z-Wow's Saucy Nickname is Asian Cajun Shrimp
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
To Marinate:
  1. Place Sioux Z Wow in a bowl.
  2. Add cayenne pepper & stir. Add shrimp & toss to coat. Allow to sit at room temp.
To Cook:
  1. Meanwhile, heat a cast iron skillet. Toss the shrimp & Sioux Z Wow into the pan all at once. Stir shrimp constantly to cook all sides.
To Serve:
  1. Serve with the caramelized sauce over rice. (These shrimp are also dynamite skewered and grilled).
Recipe Notes

*peeled, deveined, butterflied

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04 Jun

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Pasta Salad with Bow Tie Pasta & Baby Greens
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Sioux-Z-Wow's Saucy Nickname is Bow 'Thai' Pasta Salad
Servings Prep Time
6-8 people 0
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0
Servings Prep Time
6-8 people 0
Cook Time
0
Pasta Salad with Bow Tie Pasta & Baby Greens
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Sioux-Z-Wow's Saucy Nickname is Bow 'Thai' Pasta Salad
Servings Prep Time
6-8 people 0
Cook Time
0
Servings Prep Time
6-8 people 0
Cook Time
0
Ingredients
Servings: people
Units:
Instructions
To Make:
  1. To the pasta, in a large bowl, add the carrots, bell pepper, cilantro, snow peas and herbs and toss lightly.
  2. Mix the Sioux Z Wow and rice wine vinegar and then drizzle over the salad and toss again.
  3. Chill for 1 hour.
To Serve:
  1. Place baby greens in a large bowl and nestle the pasta salad into the greens.
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04 Jun

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Roasted Red and Golden Beet Salad with Cherry Tomatoes
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Sioux-Z-Wow's Saucy Nickname is Beet' My Valentine Salad
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0 0
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0
Servings Prep Time
0 0
Cook Time
0
Roasted Red and Golden Beet Salad with Cherry Tomatoes
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Sioux-Z-Wow's Saucy Nickname is Beet' My Valentine Salad
Servings Prep Time
0 0
Cook Time
0
Servings Prep Time
0 0
Cook Time
0
Ingredients
Servings:
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Instructions
Tier 1:
  1. Toss the salad greens and shredded carrot with the Berry'd Treasure and splash of Balsamic Vinegar. Place on plates.
Tier 2:
  1. Cut top off of each cherry tomato. Remove seeds with a melon baller or tomato stemmer.
  2. Fill each tomato with 1/2 t. Sioux Z Wow and 1 t. softened cream cheese. Place the tomatoes at each corner of the plates.
Tier 3:
  1. Roast red and golden beets till soft(approx. 1 hour at 350 F). Cool to touch,peel and julienne into strips. While warm, coat with champagne vinegar and honey.
To Serve:
  1. Place the beets on top of greens in the center and serve.
Recipe Notes

*roasted, julienned into strips

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04 Jun

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Rosemary & Shallots Basting Butter
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Sioux-Z-Wow's Saucy Nickname is Butter Me, Please!
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0 0
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0
Servings Prep Time
0 0
Cook Time
0
Rosemary & Shallots Basting Butter
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Sioux-Z-Wow's Saucy Nickname is Butter Me, Please!
Servings Prep Time
0 0
Cook Time
0
Servings Prep Time
0 0
Cook Time
0
Ingredients
Servings:
Units:
Instructions
To Make:
  1. Melt 1 T. butter and saute shallot and rosemary til shallot is soft. Add Sioux Z Wow and blend.
  2. Take from heat and bring to room temp. Whip Sioux Z Wow mixture into the soft butter.
Serving Suggestions:
  1. This basting butter is a palate pleaser on asparagus, mashed potatoes, steamed green beans, broccoli or yams.
  2. Brush it on chicken, Halibut or Ahi when cooking or just put a dollop on a steak or chop that's hot off the fire.
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04 Jun

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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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04 Jun

Posted at 17:43h in Recipes by
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All Of Ewe - Oven Roasted Leg of Lamb
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Sioux-Z-Wow's Saucy Nickname is All Of Ewe - Oven Roasted Leg of Lamb
Servings Prep Time
6 people 0 hour
Cook Time Passive Time
0 hour 0 hour
Servings Prep Time
6 people 0 hour
Cook Time Passive Time
0 hour 0 hour
All Of Ewe - Oven Roasted Leg of Lamb
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Sioux-Z-Wow's Saucy Nickname is All Of Ewe - Oven Roasted Leg of Lamb
Servings Prep Time
6 people 0 hour
Cook Time Passive Time
0 hour 0 hour
Servings Prep Time
6 people 0 hour
Cook Time Passive Time
0 hour 0 hour
Ingredients
For Chutney:
Servings: people
Units:
Instructions
To Marinate:
  1. Pierce leg randomly with knife tip and insert garlic. Place leg in ziplock bag. Add Sioux Z Wow. Close bag and rub into crevices.
  2. Marinate 24 hrs in fridge. Turn frequently.
To Roast:
  1. Preheat oven to 450F.
  2. Remove lamb, roll and tie. Place in a buttered baking dish, Bring to room temp. Roast uncovered for 15 min.
  3. Lower temp. to 325F, pour marinade from bag over leg and cook 15 min./pound (or until meat thermometer reads 135F for med. rare).
To Serve:
  1. Let stand for 10-15 min. before carving.
  2. Garnish platter with mint. Serve with Garlic mashed potatoes, green beans and Exotic Fruit Chutney.
To Make Chutney:
  1. Soak fruit and ginger in liqueur.
  2. In a small saucepan, combine the onion and vinegar. Bring to a boil. Then reduce heat, cover and simmer for 3 min.
  3. Add jelly. Let melt. Add Sioux Z Wow, dried fruits and ginger.
  4. Stir to mix well. Pour into bowl, cover and chill.
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04 Jun

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Chicken or Tofu Quesadillas with Cilantro & Mexican Lime
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Sioux-Z-Wow's Saucy Nickname is California Quesadillas
Servings Prep Time
6 people 0
Cook Time
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Servings Prep Time
6 people 0
Cook Time
0
Chicken or Tofu Quesadillas with Cilantro & Mexican Lime
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Sioux-Z-Wow's Saucy Nickname is California Quesadillas
Servings Prep Time
6 people 0
Cook Time
0
Servings Prep Time
6 people 0
Cook Time
0
Ingredients
Servings: people
Units:
Instructions
To Make:
  1. In a bowl, shred or chop chicken (or tofu) and toss with Sioux Z Wow.
  2. Portion all ingredients for 6 Quesadillas.
To Cook:
  1. Coat a 10”-12” frying pan with cooking oil or pan spray and place over med./high heat.
  2. Place 1 tortilla in the pan. Top with 1 portion of cheese, chicken or tofu, green onion and cilantro.
  3. Place another tortilla over the stack and press down with a spatula. Cook 3-4 min. per side until cheese is melted, adding more oil to pan if needed.
  4. Remove to cutting board and slice in wedges. Plate and keep warm. Repeat the process until done.
To Serve:
  1. Garnish with Cilantro and Lime wedges and serve with Sioux Z Wow Sassy Black Bean Salsa.
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04 Jun

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Chicken Pot Pie made easy
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Sioux-Z-Wow's Saucy Nickname is Calif-Oriental Chicken Pot Pie
Servings Prep Time
4 people 0
Cook Time
0
Servings Prep Time
4 people 0
Cook Time
0
Chicken Pot Pie made easy
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Sioux-Z-Wow's Saucy Nickname is Calif-Oriental Chicken Pot Pie
Servings Prep Time
4 people 0
Cook Time
0
Servings Prep Time
4 people 0
Cook Time
0
Ingredients
Servings: people
Units:
Instructions
To Marinate:
  1. Marinate raw chicken in 1/2 C. Sioux Z Wow Marinade for 1 hour. Saute the onion in olive oil and then add the chicken.
  2. In a mixing bowl, mix mushroom soup with remaining 1/4 C. Sioux Z Wow Marinade and frozen vegetables. Stir in the cooked chicken and onions.
To Prepare:
  1. Roll out the piecrust sheets fairly thin so that you can get two pie rounds from each sheet.
  2. Use a 5-inch individual pie tin as a template to cut one round for the top and one round a 2 inch larger for the bottom. Form the larger crusts inside the bottom of the pie tins.
To Bake:
  1. Preheat oven to 350F.
  2. Fill the crust in each pie-tin with the chicken mixture. Place the top crust over the top and pinch the edges together.
  3. Brush the top crust with butter. Bake at 350F for 30 min. or until top is golden brown.
To Serve:
  1. Remove from oven and let rest for 5 minutes before cutting to serve.
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04 Jun

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15 Bean Soup made with Ham Hocks
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Sioux-Z-Wow's Saucy Nickname is Blend of Beans A La Terry
Servings Prep Time
4+ people 0
Cook Time
0
Servings Prep Time
4+ people 0
Cook Time
0
15 Bean Soup made with Ham Hocks
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Sioux-Z-Wow's Saucy Nickname is Blend of Beans A La Terry
Servings Prep Time
4+ people 0
Cook Time
0
Servings Prep Time
4+ people 0
Cook Time
0
Ingredients
Servings: people
Units:
Instructions
To Make:
  1. Wash beans and place in water overnight. Drain and rinse.
To Cook:
  1. Put beans in a large pot with broth and cook over med. heat for 40 min.
  2. Stir occasionally.
  3. Add ham hocks and Sioux Z Wow and simmer together on low heat for 1 hr.
To Serve:
  1. Serve in big bowls with onion sprinkled on top and some crusty bread for dipping.
To Make Vegetarian:
  1. eliminate the ham hocks and use vegetable broth.
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04 Jun

Posted at 17:43h in Recipes by
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Beef Kabobs made with Beer
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Sioux-Z-Wow's Saucy Nickname is Beef 'N' Beer Kabobs
Servings Prep Time
4 people 0
Cook Time
0
Servings Prep Time
4 people 0
Cook Time
0
Beef Kabobs made with Beer
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Sioux-Z-Wow's Saucy Nickname is Beef 'N' Beer Kabobs
Servings Prep Time
4 people 0
Cook Time
0
Servings Prep Time
4 people 0
Cook Time
0
Ingredients
Servings: people
Units:
Instructions
To Marinate:
  1. Mix Sioux Z Wow, olive oil and beer in a zip top bag.
  2. Add cubed beef, peppers and onion and marinate 3-4 hours at room temp.
To Grill:
  1. Thread beef, peppers and onions alternately onto each skewer.
  2. Grill over hot coals for 4-5 min./side. (To bring up the 'fire', baste with more SZW!)
To Serve:
  1. Serve with a crisp green salad
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