Tuesday, July 31, 2012

Slap Ya Mama Upside-Down!

Slap Ya Mama Upside-Down!
by Tracy Hersh

3/4 cup Butter
1 cup Brown Sugar Packed
1 Tablespoon Slap Ya Mama Hot Cajun Seasoning
2 cans Pineapple Slices drained reserving 1 cup of juice
10-12 Maraschino cherries cut in half
1 cup Pecans chopped
1 box  Yellow Cake Mix
¼ cup Sour Cream
3 eggs
1 teaspoon Almond Extract
Preheat oven to 350.

Lightly spray a 10-12 inch oven-proof skillet.  Melt ½ cup butter in bottom of skillet and remove from heat.  Combine Brown Sugar and SYM seasoning together, sprinkle over butter. Arrange pineapple slices on top of sugar mixture starting with 1 slice in the center.  Cut more slices in half and arrange on side of pan.  Place cherries in centers of pineapple.  Crush  remaining slices in a blender or food processor.  Set aside. Arrange cherries into pineapple rings, cover with chopped pecans.  In a mixing bowl combine cake mix, remaining ¼ cup butter, reserved cup of pineapple juice,  sour cream , eggs and almond extract. until well blended.  Stir in remaining crushed pineapple.  Bake in oven for 60-70  minutes until golden.  Let cool for 10-15 minutes.  Invert cake onto dish.  Let cool completely.  Slice into wedges and serve.  

Monday, July 30, 2012

SYM Scallops and Chicken over Pasta in a White Wine Sauce

SYM Scallops and Chicken over Pasta in a White Wine Sauce
by Diana Horst

You could certainly go all scallops or all chicken, but we like to mix it up a bit around here, so I used both.
Serves approximately 4 people
1/2 pound scallops
1/2 pound boneless chicken breasts or chicken thighs cut into one inch cubes
1 1/2 Tablespoons Slap Ya Mama Original Cajun Seasoning, divided
3-4 Tablespoon olive oil
1 clove garlic, minced
1/2 pint of cherry tomatoes
4-5 scallions, sliced into thin rounds
8 oz. of dried pasta--I like egg tagliatelle for this one, but use whatever you'd like
4 ounces low sodium chicken stock
12 ounces white wine
2 ounces half and half
3 Tablespoons butter
grated parm if desired
salt and pepper to taste
Heat a large pot of salted water on high for the pasta. At the same time, rinse and pat dry the scallops and chicken.  Lightly coat with a touch of olive oil and dust with about 1/2 tbsp. of SYM seasoning.  Heat 2 tbsp. of olive oil over high in a large skillet or saute pan. When smoking add scallops and sear all sides well to develop a nice crust--do not cook all the way through.  Remove from the skillet and reserve in a bowl holding in a 175 degree oven.  Repeat the same steps with the chicken.  The scallops and chicken will finish cooking in the 175 degree oven.
In the same skillet add another tbsp. of olive oil, minced garlic and tomatoes remaining SYM seasoning and saute over medium heat. 
Place pasta in salted, boiling water and stir. 
Back to the skillet.  Once garlic is golden add chicken stock and wine and increase heat to medium high and reduce liquid by half.  Add 6 ounces(3/4 cup ) of pasta water from almost cooked pasta.  The starch in the water will help thicken the sauce. Reduce again by almost half.  Add half and half and al dente pasta and cook on medium for two to three minutes.  Swirl in butter and parm if desired.  Season with salt and pepper, sprinkle with scallions and top with scallops and chicken.
*All measurements are approximations.  I cook by smell and taste and I'm always adjusting to what seems right to me. 

Saturday, July 28, 2012

Mama Done Slapped A Ball!

Mama Done Slapped A Ball!
by Tracy H

Inspired by a Cheese Log that my mom used to make in the 70’s with processed cheese food and chili powder.

¼ cup Chili Powder
1 teaspoon Ground Cumin
8 ounce package Cream Cheese softened
1 cup Shredded Cheddar Cheese
1 stick Butter softened
1 teaspoon Fresh Lime Juice
1-3 teaspoons of Slap Ya Mama Hot Cajun Seasoning
Grated Lime Zest
Corn Chips

Mix Chili Powder and Cumin in a bowl.  Set aside.  In another bowl, mix together cheeses, butter lime juice and Slap Ya Mama.  Form into a ball. Roll in to chili powder and Cumin mixture.  Sprinkle with lime zest  and  serve with corn chips. 

Friday, July 27, 2012

Stuffed Summer Squash Mama Slapping Style

Stuffed Summer Squash Mama Slapping Style
by Carrie Mason

Here's the new recipe using the cave man club sized yellow squash.... zuchini can be used also.
Preheat oven to 400.
2 very large (a foot or more!) summer squash
1 pound ground beef
1 Tablespoon Slap Ya Mama Original Cajun Seasoning- divided into thirds
1 small yellow onion diced
1 clove garlic - minced
1 red pepper- diced
8 ounces white or crimini mushrooms- sliced
12 ounces fresh baby spinach
1 cup sweet white corn kernels (fresh or frozen) ***
1 can Rotel tomato sauce
1 cup grated mozzarella or provolone
Pierce squash all over with fork and microwave on high for 3 minutes, or until they are softened but still firm.  Allow to cool slightly, then slice in half lengthwise and scoop out the insides,(please use a potholder here, these babies are HOT) leaving as much along the sides as you can, discard seeds and stringy innards.  sprinkle insides with 1/3 Tablespoon SYM seasoning and set aside.
In large skillet, brown the ground beef (you may also use turkey or a combo of beef and sausage) drain well.  In same skillet that you browned the meat, place, diced onion, garlic, pepper, mushrooms and 1/3 Tablespoon SYM, saute until mushrooms are browned and veggies are tender, add spinach and corn and cook until wilted, then throw in the meat and stir until well combined.  Stir in tomato sauce and simmer for about 15 minutes to let everything work together. 
Fill Squash boats with meat and veggie mixture, top with cheese and last 1/3 Tablespoon of SYM.  Bake in oven for 30 minutes, covered until squash is cooked through and tender and cheese is melted/bubbly.
***SWEET corn is important, it helps balance out the spicy, tomato flavors, if sweet corn is not available, I would add a bit of sugar to the mixture when adding the tomato sauce, just to keep everything balanced***
This is a great carb free meal, and a good way to use up leftover veggies.

Thursday, July 26, 2012

SYM Benedict

Pavlov’s SYM Benedict:

Why doesn’t everyone make something as simple as eggs benedict for breakfast? I’ll tell you why…because people make it sound so difficult with specific recipes for poaching eggs, specific recipes for a hollandaise sauce, and use only this or do only that. Horsefeathers! And I’m not talking about a bar in North Conway, NH either. You don’t need pots of simmering water with vinegar, ice baths or even Granny Nusebaums secret hollandaise recipe that requires gladiator sweat and a newt’s ear. You need only a good sized non-stick sauté pan/ skillet with a lid, a toaster, a blender and a small sauce pan along with some common sense.

What you’ll need:
1 Lemon……so put the plastic lemon away and go get a real one…I’ll wait.
2 slices of good sourdough or 1 English muffin split.
2 fresh eggs (size and type are not important so if you want Duck, Ostrich or Quail eggs it’s up to you… I use X-Large Chicken…oh, and I used three because I can.)
2 nice slices of country ham (I cut mine into circles cause I was bored but you don’t have to…also if you’d like you can use any kind of smoked pork product, from a sausage patty to bacon it really doesn’t matter.)
1 stick plus one Tablespoon of unsalted butter…and no, yogurt butter or flax seed butter may not be substituted…This is hollandaise not yoga-daise
3 egg yolks (large or x-large chicken yolks please people…3 ostrich yolks are gonna require enough butter that you can take a bath in the resulting hollandaise…which might sound good to you, but not to your cardiologist.)
A couple grinds of Fresh cracked black pepper
1 pinch kosher salt

How to make:

In a large (12-14inch) non-stick sauté pan over medium low heat add 1 Tablespoon of butter and allow it to melt. Once it has melted add your two eggs gently into the pan and on the other side of the pan add your ham. If you are using bacon or sausage cook those separately and hold and cover to keep warm. Once the eggs have started to set you may move them around for a bit just to loosen from the bottom of the pan, then flip your ham and cover again. This should take about 4-6 minutes to get perfectly cooked sunny side up eggs. If you prefer them over easy… go ahead and do so but make sure the yolk stays runny.

While you start cooking your eggs, go ahead and toast that bread or English muffin because this is all going to come together pretty quickly.

At the same time you start making your eggs…over medium heat add a stick of butter and the juice of one lemon to the small sauce pan plus a couple of grinds of black pepper and that pinch of kosher salt…let it heat up until it hits a high simmer (just before boiling) and at this time put your three yolks into the blender plus a pinch of Slap Ya Mama seasoning.

To Serve:

Lay your toast in the plate side by each as they say here in New Hampshire. Lay the ham on top of the toast. Put your perfectly or not so perfectly cooked eggs on top of the ham. Turn the blender on low or high…it doesn’t matter which and slowly drizzle your hot butter/lemon mixture in until gone…let mix for a few seconds and Voila…cheating hollandaise. Pour a la Jackson Pollock style on top of your eggs and sprinkle the remaining SYM seasoning on top for Pavlov’s SYM Benedict.

Don’t stress about breakfast…stress about how to tell your husband you broke his nine iron digging a rock out of the flower bed. Or how you’re gonna explain to your wife that you’re pretty sure that pink color will come out of her white cashmere sweater that is now 4 sizes smaller than she is.

Tell me…how do you Benedict? Love to hear from you!

Tuesday, July 24, 2012

Slap Ya Mama Oven Fried Chicken and Slap Ya Mama Country Gravy

Slap Ya Mama Oven Fried Chicken and Slap Ya Mama Country Gravy
By Susan Whempner

My husband says this is the best oven-fried chicken I have ever made!

The Chicken:

1/4 cup butter
1/2 cup all purpose flour
2 teaspoons Slap Ya Mama Original Cajun Seasoning, plus extra for sprinkling
2 1/2 to 3 pounds of your favorite chicken pieces (I used drumsticks and thighs)

Preheat oven to 425. 

Combine flour and SYM seasoning in a big Ziploc bag. Coat chicken pieces by shaking them in the flour mixture. Place floured chicken pieces on a plate and sprinkle both sides with a little more SYM seasoning.  Put butter in 13x9x2 inch pan and pop in the oven until it melts. Place chicken pieces, skin side down, in pan. Bake, uncovered, for 30 minutes. Turn chicken over and bake until thickest pieces are done, about 30 more minutes.

The Gravy:

1/4 cup butter
1/4 cup flour
3/4 cup chicken broth
1 1/4 cup milk
1 1/2 teaspoons Slap Ya Mama Original Cajun Seasoning

In a saucepan melt butter over medium heat. Add flour, and whisk for about a minute. Slowly pour in chicken broth and milk (keep whisking) and then add the Slap Ya Mama seasoning. Continue cooking over medium heat until thickened. When chicken is done you can add some drippings if desired. Serve over mashed potatoes or biscuits and enjoy!

Monday, July 23, 2012

Collards a la Mama

Collards a la Mama
by Traci Bump

2 bunches collard greens
2 slices bacon, chopped
1 small onion, chopped
1 teaspoon Slap Ya Mama seasoning (I used the Hot! version.)
1 1/2 cup vegetable stock
salt and pepper, to taste

Rinse and take collards off the stems. In a large stockpot start bacon on medium heat. Add onions and seasoning. Let them mingle for a little while. Add stock and turn up the heat to bring to a simmer. Add the greens and let them simmer down. Stir about halfway through. Let cook about 30 minutes and check for seasoning. Add more Slap Ya Mama or salt and pepper. Cook until tender.

Saturday, July 21, 2012

Slap, Crackle, and Pop Ya Mamas!

Slap, Crackle, and Pop Ya Mamas! 
by Tracy Hersh

12 -15 Large Jalapenos
8 ounces Cream Cheese
½ grated sharp cheddar
½ grated Mozzarella
1 teaspoon Slap Ya Mama Original Cajun Seasoning
1 pound Bacon

Preheat oven or grill to 300. Slice Jalapenos in half lengthwise, remove seeds and veins. Mix together Cheeses and SYM. Fill Jalapenos with Filling , and close them back together.Wrap Each Jalapeno with bacon. Place on Broiler pan or grill and slow cook until bacon is crispy about 2 hours.

I live at high altitude and they took about 2.5 hours in the oven. I think cooking them on the grill goes a bit faster. You may have to adjust the temperature or time depending on where you live. These take awhile to cook but are worth the wait!

Friday, July 20, 2012

Slap Ya Mama Cajun Shrimp with Seared Polenta and Red Pepper Coulis

Cajun Spiced Shrimp

1 pound extra large shrimp, shelled and deveined (31-40 count)
1/2 teaspoon Slap Ya Mama Original Cajun Seasoning
1/4 teaspoon Slap Ya Mama Hot Cajun Seasoning
2 Tablespoons olive oil
zest of half a lime

Mix together Slap Ya Mama seasoning, olive oil and lime zest, then toss in shrimp, cover and marinate overnight.

Sautee in a pan with 1 Tablespoon olive oil.


3 1/4 cups water
1 clove garlic, minced
1 teaspoon salt
1 cup yellow cornmeal
1 1/2 Tablespoons unsalted butter
pinch coriander
black pepper to taste

Bring water and garlic to a boil in a heavy saucepan, then stir in salt and cornmeal. Cook on low, stirring often, until mixture is thick (approx 15 minutes). Remove from heat, stir in butter and coriander, and add black pepper to taste. Transfer to a 8"x8" nonstick baking pan and let cool for 1/2 hour, then place a sheet of cling wrap on top and smooth out the surface so that it is even. Chill thoroughly in fridge.

Turn out well-chilled polenta onto a cutting board and cut into 16 squares.

Heat 3 Tablespoons olive oil in a nonstick pan on medium-high heat, then sear polenta for 5-6 minutes on each side.

Drain on paper towel-lined plate.

Roasted Red Pepper & Sundried Tomato Coulis

3 large red bell peppers
2 pieces sundried tomato (packed in oil)
1 small clove garlic
2 Tablespoons olive oil

Turn your oven broiler to high with a rack in the middle of the oven.

Wash the peppers, cut out the core, then halve and remove the seeds and ribs. Flatten slightly, skin side up, on a baking sheet. Brush with 1 tbsp olive oil, and broil until the skins blister and blacken, rotating if necessary. Remove peppers from oven, transfer to a bowl and cover for 15 minutes to steam and soften them. Peel off the skin with a knife (they should slip off easily).

Puree peppers and all other ingredients in a blender, then strain through a fine mesh sieve.

To assemble:

Spoon a few teaspoons of red pepper coulis onto a plate. Place a piece of polenta in the middle, then top with two pieces of shrimp. Garnish with sliced green onions and serve.

Wednesday, July 18, 2012

Spicy Asian Pork Spare Ribs

Spicy Asian Pork Spare Ribs
by Gary Gee

This is a modification of my mom's recipe. Of course, mine never turn out quite like hers! I decided to try this to see if SYM was versatile enough to use in Asian dishes. And it is! The long cooking time seemed to mellow out the heat, leaving just a hint of warmth, thus the suggestion to use some sriracha at the table to re-ignite the fire! I might try adding some SYM Hot during the basting period next time.

5 pounds pork spare ribs, cut into smaller slabs if necessary to fit into pan(s)
3 Tablespoons light soy sauce
3 Tablespoons hoisin sauce
2 Tablespoons toasted sesame oil
2 Tablespoons dry white wine
1 Tablespoons rice wine vinegar
1/2 teaspoon salt
1/2 teaspoon Chinese five spice powder
1/2 teaspoon white pepper
1/2 teaspoon freshly grated ginger
1 clove garlic, minced
2 Tablespoons honey
Sriracha sauce (optional, for serving)

Preheat oven to 325 degrees. Rinse ribs and pat dry with paper towels. Set aside.
Combine soy sauce and next 10 ingredients in a bowl. Combine half of marinade with honey and set aside.
Lay ribs in double layer of aluminum foil in shallow baking pan. Pour remaining marinade over ribs, rubbing all over to coat well. Wrap tightly in foil.
Bake ribs for 1 1/2 hours. Carefully open foil packet and baste ribs with reserved honey-marinade mixture. Continue baking for 30 minutes. Baste again, then turn on broiler to 400 degrees. Cook for another 30 minutes or until tender and caramelized, basting every 10 minutes, taking care not to let the ribs burn.
Remove from oven, let rest 10 minutes, and cut into individual ribs. Serve with sriracha and/or additional hoisin sauce, if desired.

Tuesday, July 17, 2012

Clean Out the Fridge Slapped Omelette

Clean Out the Fridge Slapped Omelette
by Matt Baird

I'm not much for eatin' out, cause I know I can cook a helluva lot better meal than what I can get out. This also applies to take out food, except for Chinese food. Nothin' beats Chinese take out. Anyway, I worked a little late today and wanted somethin' simple and quick for dinner. So I foraged through the fridge and I decided a 'clean out the fridge' meal was in order. I just used what I had on hand, as most all of it was already cooked. All I hadda do was chop it up.

2 ears of corn, cobbed (hahaha I think I just made that word up,and to me it simply means taking the kernels off the cob!) 
1 Italian sausage, (that was cooked on the grill this weekend) chopped
1 onion, sliced
4 eggs (lightly beaten)

I used my wok to cook this just cause I feel so cool when wokking!!! Saute the onions over high heat till slightly charred, remove and do the same with the corn. Remove and do the same with the sausage. Remove. Add half the onion/corn/sausage mixture to the wok, turn the heat down to medium and add 2 eggs. Cook till crispy and then flip and add as much HOT SYM seasoning as you like. Slice a pita in half, set in in the wok, touching the sides of the pan so it heats up as the eggs are finishing cooking. Fill pita and "wok" out!

P.S. Use the other half of the onion mixture and the other 2 eggs to make your better half dinner, too!!!

Monday, July 16, 2012

Slap Ya Mama Sweet and Spicy Pulled Pork Soft Tacos

Slap Ya Mama Sweet and Spicy Pulled Pork Soft Tacos
(inspired by The Pioneer Woman Cooks Spicy Pulled Pork)
by Susan Whempner

5-7 pounds pork shoulder
1 whole onion, quartered
1/2 cup brown sugar
4 garlic cloves peeled
1 teaspoon dried oregano
3 Tablespoons olive oil
2 Tablespoons white wine vinegar
Taco sized flour tortillas

Preheat oven to 300 degrees.  

Rinse and dry pork roast and place in a dutch oven.  In a food processor combine onion, 
Slap Ya Mama seasonings, brown sugar, garlic cloves, oregano, olive oil, and vinegar.  
Pulse until completely combined.  Pour the mixture over the pork.  Rub into all the nooks 
and crannies.  Add 1 1/2 cups water around the bottom of the pork roast, cover tightly and
roast for at least 5 hours, turning over every hour.  Check to make sure roast is fork tender, 
then shred the meat using two forks to help pull it apart.  I kept the meat in the juices
so it would stay moist.  

Serve pork on warm flour tortillas and add your favorite toppings.  I used our favorite
salsa, shredded cheddar, sour cream, fresh diced tomatoes and it wouldn't be the same
without squeezing fresh lime wedges over the top!  Enjoy!  

Slap Ya Mama Cornbread & Cream Pea Salad

When I was growing up, we would visit my cousins, who lived in the middle of a peach farm.  They would rise very early to tend to their crop.  The Noon Meal was a big meal, always consisting of peas & tomatoes they grew on their farm.  Roast or chicken, a skillet of cornbread and some kind of dessert made from the peaches.  This may be strange to some, but they always topped their peas and tomatoes with mayonnaise.  This was the inspriration for my salad, enjoy!

Slap Ya Mama Cornbread & Cream Pea Salad
Linda Mire

Directions for Peas

1 pound Fresh Cream Peas
1 teaspoon Slap Ya Mama Hot Cajun Seasoning
1 Slice of Bacon - chopped
24-32 ounces low sodium chicken broth (enough to cover the peas)

Place peas, SYM and bacon in a pot, pour in enough broth to cover peas, bring to boil, then reduce heat to low and continue to cook until peas are tender, occasionally stirring and adding more broth. (Cooks in about 1 hour). cool and drain peas.

Directions for SYM Caramelized Bacon

6 Slices of Bacon
2 teaspoons Slap Ya Mama Hot Cajun Seasoning 
½ cup of chopped pecans
2 Tablespoons Brown Sugar

Cover a cookie sheet with foil. Place your bacon on the cookie sheet, sprinkle each piece with pecans, then Slap Ya Mama and brown sugar.

Place in oven at 400 degrees. Bake until crispy, about 15 minutes (carefully watch so you don’t burn it).

Directions for Cornbread

Make your favorite cornbread recipe. (Add 1 teaspoon of Slap Ya Mama to batter). You will need about 2 cups, cubed.

Directions for Dressing

¾ Cup Mayonnaise
¾ Cup Sour Cream
1 teaspoon Slap Ya Mama Hot Cajun Seasoning 

You Will Also Need

3 cups of Romaine lettuce, torn into bite size pieces
2 Tomatoes, chopped
1 cup sharp white cheddar cheese, grated
½ red onion, chopped

FOR SALAD (Layer as follows):

Start with 2 cups lettuce on bottom, 2nd layer - 1 cup peas, 3rd layer - red onion, 4th layer - 1 cup cornbread, 5th layer - shredded cheese, 6th layer - 1 cup lettuce, 7th layer - 1 cup peas, 8th layer - tomatoes, 9thlayer - 1 cup cornbread, 10th layer - bacon/pecans. Place a big dollop of the mayo/sour cream dressing on top (reserve rest).

Garnish with bacon, tomato and cornbread cubes.

When ready to serve, toss together, adding additional dressing until desired consistency.

Sunday, July 15, 2012

Slapped and Jacked Chicken Livers

Slapped and Jacked Chicken Livers
by Matt Baird

My wife is from London, England and it's typical of her people to make a Roast Dinner most Sundays. It's a roast chicken, gravy and roast potatoes, and she does a damn fine job of it, if I do say so myself! Today she decided to roast 2 chickens so we could have a few lunches with the leftovers, and inevitibly, I claim the livers for myself. I usually saute them and snack on 'em while waitin' on dinner and I tend to get a little crazy with my creativity! Today was no exception. Here's the recipe  :)

3 chicken livers  (we had 2 whole chickens and got 3 livers....SCORE !)
1 onion sliced n diced
2 or 3 Tablespoons butter
2 heaping teaspoons hot n spicy giardiniera
3 teaspoons Jack Daniels

Saute onion in butter and remember the more butter ya use the better it's gonna be! Add giardiniera, SYM and saute till giardiniera is done to your liking. Take onion and giardiniera out of pan and saute livers till still a little pink in center. Carefully add the Jack Daniels and onion mixture and cook till the whiskey evaporates. I like to eat this on toast points!

Sweet Scorchin' Corn AKA Hotter Than Porn Corn

Sweet Scorchin' Corn AKA Hotter Than Porn Corn

3 quarts water
3 ears fresh corn, cut into 2" pieces
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup sliced red onion
1 bay leaf
2 medium portobello mushrooms, sliced
2 cloves garlic, minced
1 jalapeno, membranes removed, seeded, and sliced
1/2 cup chicken broth
1 teaspoon honey or agave nectar
1 teaspoon Slap Ya Mama Hot Cajun Seasoning, or to taste

Season water with Slap Ya Mama seasoning. Bring to a boil. Add corn, return to boil and cook until kernels are just tender, about 2 minutes. Drain corn and set aside.

In a medium stock pot or dutch oven, heat olive oil and butter over medium high heat. Add onion, bay leaf, and mushrooms; stir and cook 1 minute. Add garlic, jalapeno, and corn, tossing to coat. Cook for 2 minutes, stirring occasionally, until corn browns slightly and vegetables begin to wilt. Add chicken broth, bring to a boil and cover. Steam for 1 minute. Remove cover and reduce liquid slightly. Drizzle with honey or nectar; toss to coat. Sprinkle liberally with Slap Ya Mama Hot seasoning. Toss and season again, if desired.

Friday, July 13, 2012

Zesty Shrimp & Black Bean Salad

Zesty Shrimp & Black Bean Salad
by Dawn
Adapted from EatingWell:  July/August 2012

  • 1-2 teaspoons Slap Ya Mama Original Cajun Seasoning
  • 1/4 cup cider vinegar
  • 3 Tablespoons extra-virgin olive oil
  • 1 Tablespoon minced chipotle chile in adobo, or more to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pound peeled and deveined shrimp
  • 1 15-ounce can black beans, rinsed
  • 1 cup quartered cherry tomatoes
  • 1 large poblano pepper or bell pepper, chopped
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh cilantro
Season 2 quart waters with SYM seasoning and bring to a boil.  Add shrimp, reduce heat, and cook until shrimp are pink and firm.  Cool shrimp, and cut into 1/2” pieces.

Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.
Serve with tortilla chips or fresh corn tortillas.  Cover and refrigerate for up to 1 day.

Thursday, July 12, 2012

SYM Fish Tacos

SYM Fish Tacos
by Sarah Gillespy

1 pound white fish (I used tilapia)
Slap Ya Mama Hot Cajun Seasoning
Olive oil
Red onion
Sour cream
Fresh limes
Corn tortillas
Flour tortillas
I prepped my garnishes first. For my fish tacos, I used cilantro, thinly sliced red onion, sliced avocado, radicchio and radishes (I used my mandoline). 

I also made a topping of sour cream, lime juice and a healthy sprinkle of Slap Ya Mama HOT. I let the sour cream mix sit for about 1/2 hour before I assembled my tacos.

I prepped enough garnishes for 1, so make enough for the amount you're cooking for. I had enough leftover for another whole meal for myself, at least.

Sprinkle the fish with the Slap Ya Mama HOT seasoning.

Heat a pan to medium-hot heat then drizzle a bit of olive oil in it.

Pan fry the fish for a few minutes on each side, remove from pan.

Heat up corn tortillas 20-30 seconds on each side on a skillet.

Heat up the flour tortillas between two damp paper towels in the microwave for about 45 seconds (depending on your microwaves temperature.)

Let fish sit a few minutes. I chose not to flake the fish, and used about 1/2 a piece per taco.

Assemble your tacos with the fish and garnishes as you please!