Saturday, July 15, 2006
Danny Rinaldi, Firefighting Cook, Today on BBQ Bob!
The show is up and ready for listeners, folks.
It was a great honor to have Danny on the show - he's a real hero!
Again, Dan, thanks for taking the time to come on ol' Bob's show.
Below is the recipe he gave us - he won "Best Appetizer" with this one at the Food Network Cookoff last October in Napa, CA - ENJOY!
SHRIMP AND SCALLOPS
18 peeled and devained U-8- shrimp
18 large sea scallops
½ cup Hot chili oil
2 cloves of garlic minced
2 Tbls. Chopped parsley
1 Tbls. Old Bay seasoning
2 cups red peppers concentrate
2 Tbls. cornstarch
1 stick salted butter (chilled)
Salt and pepper
2 Red Peppers
1 bunch green chives
In a bowl combine the first six ingredients and season with salt and pepper and let marinade for 20 minutes. Dissolve cornstarch in ¼ cup of red pepper concentrate. Bring the remaining concentrate to a boil, and add the dissolved cornstarch, Wisk until the sauce has returned to a boil and has thickened. Shut sauce and wisk in the butter 1 Tbls at a time,and season with salt and pepper. Cook shrimp and scallops on the grill, serve with sauce and garnish with sliced red pepper and chives.
Danny's Tabasco's Cook and Ladder Winner can be found here:
Firehouse Fra-Diavilo
BBQ Bob made this after the show - here's Bob with the Shrimp and Scallops Creation - thanks to our new and dear friend, Dan Rinaldi!
Danny, we made our Shrimp & Scallops as our main course and served it over a bed of linguine. Pretty GREAT! Was that cheating? ;-)
It was a great honor to have Danny on the show - he's a real hero!
Again, Dan, thanks for taking the time to come on ol' Bob's show.
Below is the recipe he gave us - he won "Best Appetizer" with this one at the Food Network Cookoff last October in Napa, CA - ENJOY!
SHRIMP AND SCALLOPS
18 peeled and devained U-8- shrimp
18 large sea scallops
½ cup Hot chili oil
2 cloves of garlic minced
2 Tbls. Chopped parsley
1 Tbls. Old Bay seasoning
2 cups red peppers concentrate
2 Tbls. cornstarch
1 stick salted butter (chilled)
Salt and pepper
2 Red Peppers
1 bunch green chives
In a bowl combine the first six ingredients and season with salt and pepper and let marinade for 20 minutes. Dissolve cornstarch in ¼ cup of red pepper concentrate. Bring the remaining concentrate to a boil, and add the dissolved cornstarch, Wisk until the sauce has returned to a boil and has thickened. Shut sauce and wisk in the butter 1 Tbls at a time,and season with salt and pepper. Cook shrimp and scallops on the grill, serve with sauce and garnish with sliced red pepper and chives.
Danny's Tabasco's Cook and Ladder Winner can be found here:
Firehouse Fra-Diavilo
BBQ Bob made this after the show - here's Bob with the Shrimp and Scallops Creation - thanks to our new and dear friend, Dan Rinaldi!
Danny, we made our Shrimp & Scallops as our main course and served it over a bed of linguine. Pretty GREAT! Was that cheating? ;-)
