By Terry Cromwell
Michael and I were so pleased to have been gifted your array of hot sauces to try for our very own. We also appreciated receiving your labels today in the mail, because having tried to reach your website, which hadn’t been launched, and just short of calling you, we were holding back on “cherry bomb,” thinking it was the closest thing to ghost peppers (you know, bomb and all.) Well, to our amazement, today your labels taught us not to fear.
So, having had a great entertaining experience with some friends where I served black bean patties as an appetizer and offered Hell Fire Detroit Poblano and Manzana as the toppings, I was ready to dig in and try the “Cherry Bomb.”
So tonight, I created what we affectionately call a refrigerator meal. This simply means use what you have on hand. So following is the gourmet meal we had tonight that featured Cherry Bomb.
We loved it! We love happy surprises! Gave the meal thumbs up and vowed to do it again!
The prep involved combining chopped yellow pepper, 2 large cloves garlic, and serrano pepper. I then washed fresh cilantro and lightly chopped.
In my ceramic pan, I added a bit of olive oil and after salt and peppering the scallops, I added them to the pan for 2 minutes each side. Then transferred to a plate and set aside.
I then let the pan cool a bit, combined some butter with Tahitian lime olive oil (Trader Joes), added the chopped peppers and garlic mixture and cooked to soft texture.
Then after adding the chopped cilantro and one teaspoon of Cherry Bomb, I re-heated the scallops in the pan. Once they got to temperature, I plated and served.
We had a delicious local greens salad with beets and roasted walnuts and homemade balsamic dressing to accompany the scallop dish.
It was lovely, fun, tasty, creative, handy, diet friendly, and delectable! I took some pictures for you, so you could see the love!!!
Thank you Don, we wish you and your venture the best!!!
Here is the prepped chopped yellow pepper, garlic and serrano pepper.
Washed and then chopped fresh cilantro.
Fresh pacific northwest scallops patted dry and seasoned with pink salt and pepper.
Once pepper/garlic mixture was softened, I added one teaspoon of Cherry Bomb.
Then added the chopped fresh cilantro.
Then added the semi-cooked scallops for a re-heating.
Plated carnival of color, texture and flavor.
Added a side salad of fresh beets, toasted walnuts, feta cheese, and local Manoa lettuce with handcrafted balsamic dressing.
Amen to a great meal...wish you were here! Thank you and Aloha!!!