So I was browsing around last night and came across this recipe for firecracker sauce. The sauce is on the spicy side, and has a very sweet finish to it. I love salmon, and I love shrimp, so I decided to do both. It came out so good! I also happened to be making bacon at the time, so I seared both in the left over fat. I highly recommend trying this out. I am posting the link to the recipe below.
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So here’s how it all turned out. I had a lot of fun challenging myself. The hardest part was making the béarnaise sauce. It requires a lot of attention to detail, and patience. Once again, I got everything at SPROUTS! These ribeyes are about 1 1/2 inch thick and were only $10! I posted the recipe in my first post. I highly recommend trying this out!
Pan seared chicken breast
Grilled chicken and prawns with Slap ya Mama cajun seasoning..