Seahawks Super Bowl XLVIII

Game On!  

Just in time for Superbowl, I'm sharing some recipes for all the 12th Man parties going on this weekend!

Check out my first segment on Everett Channel and learn how to make my Five Alarm Fog Horn Chili with methods even a rookie could handle!  Find the recipe here.

Go Hawks!  #Superbowl #WhosGonnaWin #Seahawks

Salsa Recipe

6 ea Roma Tomatoes
6 ea Scallions (Green onions)
12 ea Small White Onions
2 ea Jalapeno Peppers
6 medium cloves garlic
½ Cup Olive Oil
1 tsp salt
1 tsp pepper

2 ea Avocado
1 bunch Cilantro
3 ea Limes
1 ea Lemon
1 TBL Kosher Salt
1 tsp black pepper


1- Toss all vegetables, fruit and garlic in olive oil (except avocado)
2- Season all with salt and pepper
3- Put vegetables under broiler or place on BBQ and blister
4- Roast garlic in remaining olive oil until light brown
5- Chop cilantro
6- Cut avocado
7- Put all grilled vegetables, fruit and garlic in food processor and blend to                   chunky/smooth
8- Add lime and lemon juice, cilantro, salt, pepper and pulse
9- Add sliced avocado and pulse leaving some chunks of avocado
10- ENJOY!!!!!!

Moroccan Scallop Spoons

Moroccan Spice-

2 TBL Kosher salt
1 tsp Ground black pepper
2 TBL Cumin
1 TBL Cinnamon
1 TBL Garlic powder
1 TBL Onion powder
1 TBL Dark Chili powder  
1 TBL Smoked paprika
1 TBL Curry powder
1 tsp Cayenne pepper
1 tsp Chipotle powder
1 tsp Habanero powder
Put all ingredients in a mixing bowl and thoroughly mix, can use right away or store

Salsa-

1 Mango peeled and cut in to small cubes
1 Papaya peeled and cut in to small cubes 
2 Avocados cut in to small cubes
4 scallions cut in to small pieces
2 Roma Tomatoes cut in to small pieces
1 Bunch Cilantro chopped fine
2 Limes juiced
1 Lemon juiced
2 pinches salt and pepper
Put all ingredients in a mixing bowl and thoroughly mix, refrigerate 30 minutes

Scallop Spoons-

12 Large Scallops 
3 TBL Blended olive oil
Moroccan spice to coat one side of each scallop

1- Heat a skillet on a medium flame
2- Add the blended olive oil
3- Add the scallops to the pan without any seasoning and cook approximately two minutes until golden brown and the sides look cooked not raw
4- Season the top of each scallop with Chef Stu’s Moroccan Spice 
5- Turn each scallop and continue cooking about one minute
6- Place level amount of salsa in each spoon
7- Top each spoon with a scallop, seasoned side up
8- Enjoy!!!!!!

Marinara

Whole Tomatoes in Juice- one 29oz can
Tomato Sauce- one 29oz can 
Tomato Paste- two 6oz cans
Water- one 6oz can (Use a tomato paste can after emptying out the paste)

Chopped Garlic- 2 TBL
Salt- 2 TBL
Pepper- 1 tsp
Cayenne Pepper- 1/2 TBL (More or less depending on your palate)
Garlic Powder- 1 TBL
Onion Powder- 1 TBL
Oregano- 1 TBL
Basil- 1 tsp
Ground Bay Leaf- 1 tsp (Or six whole)
Fennel Seed- 1 tsp

Sugar- 3 TBL

Olive Oil- 4 TBL

1- open all cans and slightly crush whole tomatoes with a fork.
2- put olive oil in a stock pot on medium heat.
3- brown garlic (Be careful not to burn. If you burn the garlic, immediately start over).
4- add all tomato product to garlic and oil in pot EXCEPT paste.
5- add all dry ingredients (Spices).
6- Stir well and bring to a medium simmer.
7- turn down flame and add paste and water.
8- cover and simmer twenty minutes to allow dry herbs to bloom.

Cook your favorite pasta and toss with my sauce or use the sauce to make my Five Alarm Chili!

Quick tip- For a more rustic sauce cover and simmer on extreme low heat so the sauce barely simmers, for three hours, stirring occasionally.

Five Alarm Fog Horn Chili

2 Pounds Ground Beef 
2 TBL Blended Olive Oil

1 Large Yellow Onion- Large Dice
1 Red Bell Pepper- Large Dice
1 Green Bell Pepper- Large Dice

3 Jalapenos- Large Dice (Do Not Seed)

2 TBL Kosher salt
1 TBL Ground black pepper
4 TBL Cumin
2 TBL Garlic powder
2 TBL Onion powder
4 TBL Chili powder dark  
2 TBL Smoked paprika
1 TBL Cayenne pepper
1 TBL Chipotle powder
1 TBL Habanero powder
2 TBL Mexican oregano

2 Cans Kidney Beans drained and rinsed

1 Cup blue water Organic Vodka
6oz Scuttlebutt Amber or Dark Beer

6 Cups Chef Stu’s Marinara



1 Add olive oil to a skillet over medium heat
2 Add beef and brown- drain off most of the grease
3 Add vegetables and sweat until onions are clear
4 Add all spices and stir mixing well
5 Add Vodka and ignite standing back being careful not to burn yourself
6 Add beer dousing the five alarm flames and stir well
7 Add kidney beans and simmer five minutes high heat to reduce the beer stirring constantly
8 Add the marinara and simmer on medium heat 20 minutes uncovered to thicken
9 Serve with tortilla chips and plenty of ice cold adult beverages