1.Santa Maria & Sage Salmon
This recipe was kindly sent in in by Steve Johnson from Southern California.
"We purchase a coupe of salmon fillets each week and enjoy them spiced with Scott's Santa Maria Seasoning, then grilled over charcoal and sage.
INGREDIENTS
Salmon Fillet
Scott's Santa Maria Seasoning
Sage
INSTRUCTIONS
Two hours before starting the charcoal, I collect a half-bucket of sage clippings and spray them with water (we live in Southern California, and five or six species of sage grow wild in our yard).
I liberally sprinkle the salmon filets with Scott's Santa Maria Seasoning, and lay out on a perforated baking sheet wiped with peanut or avocado oil.
Once the coals are glowing, I pour the water off the sage clippings, and sprinkle the clippings directly on top of the briquets. Once they start steaming and smoking, I place the sheet and salmon on the grill, and cover.
About 8 minutes later, the salmon is cooked through, a little crusty (yum!), and ready to bring to the table. This preparation is extremely popular at our potluck dinners!
2.Lemon Pepper Chicken
This lemon pepper chicken with butter sauce is a simple recipe that’s ready in just 20 minutes! The perfect dinner for a busy weeknight.
Star by mixing together flour, lemon pepper seasoning and salt. Coat both sides of the chicken breasts with flour, then cook them in a large skillet until they’re golden brown. Remove the chicken from the pan, then add butter and lemon juice to the pan. Place the chicken back in the skillet, then spoon the sauce over the top, sprinkle with parsley and serve. Garnish with lemon slices and parsley sprigs if desired.
INGREDIENTS
4 thin cut boneless skinless chicken breasts
1/3 cup all purpose flour
1 tablespoon Scotts Lemon Pepper Seasoning
salt to taste
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon chopped parsley
sliced lemons and parsley sprigs optional garnish
INSTRUCTIONS
Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
Heat the olive oil in a large pan over medium high heat.
Dredge the chicken breasts in the flour mixture, turning to coat evenly.
Place the chicken in the pan and cook for 5-6 minutes per side or until done.
Remove the chicken from the pan and place on a plate. Cover to keep warm.
Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
Place the chicken back in the pan. Spoon the sauce over the chicken.
Sprinkle with parsley and serve, garnished with lemon slices and extra parsley sprigs if desired.
3.Santa Maria Grilled Tri-tip Beef
A Santa Maria tri-tip marinade of spices and herbs makes this recipe spectacular. The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin and when cooked properly, produces a very flavorful, incredibly juicy piece of beef.
INGREDIENTS
10 teaspoons Scotts Santa Maria Seasoning
1 (2 1/2 pound) beef tri-tip roast
⅓ cup red wine vinegar
⅓ cup vegetable oil
4 cloves crushed garlic
½ teaspoon Dijon mustard
INSTRUCTIONS
Place tri-tip in a glass baking dish and coat on all sides with Scotts Santa Maria Seasoning. Cover the dish with plastic wrap and refrigerate for 4 hours.
Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.
Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.
Preheat an outdoor grill for high heat; lightly oil the grates.
Place tri-tip on the preheated grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Flip and baste every 4 minutes until tri-tip starts to firm up and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
4.Shrimp Lemon Pepper Linguini
So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!
INGREDIENTS
Scotts Lemon Pepper Seasoning
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
½ cup chicken broth
¼ cup white wine
1 lemon, juiced
½ teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
¼ cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
INSTRUCTIONS
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Add a dash of Scotts Lemon Pepper Seasoning.
Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
5.Santa Maria Chicken
Santa Maria Chicken is so simple to make and absolutely delicious. I think this may be my new favorite way to grill chicken!
INGREDIENTS
Scotts Santa Maria Seasoning
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
6 chicken breasts
MARINADE
1/2 tablespoon dijon mustard
1/3 cup red wine vinegar
1/3 cup olive oil
4 cloves minced garlic
INSTRUCTIONS
In a small bowl, combine Scotts Santa Maria Seasnong, 1 tsp dried rosemary and 1/4 tsp cayenne pepper. Rub all over chicken.
Refrigerate at least 3 hours. Remove from fridge and set at room temperature for 30 minutes.
Combine Marinade ingredients in a jar and shake vigorously to emulsify.
Place chicken on grill. Baste with marinade turning every 3-4 minutes until chicken is cooked through.
Remove from grill and cover with foil and allow chicken to rest for about 10 minutes.
6.Lemon Pepper Calamari with Lemon Thyme Aioli
This recipe is perfect as an appetizer/starter or as a main dish if you having a fish fry. Just double up the amount of squid or throw some fish and shrimp into the mix.
INGREDIENTS
Calamari Batter
1 cup (120 g) all-purpose flour (plus 1–2 tablespoons more for dusting)
1/2 cup (60 g) cornstarch
Scotts Santa Maria Seasoning
Scotts Lemon Pepper Seasoning
the juice of 1 lemon (3-4 tbsp)
300 ml (10 oz) of beer
oil for frying (I use sunflower for this recipe)
1–2 large squids
Lemon and Thyme Aioli
1 egg (always make sure you are using good quality fresh eggs)
2 tbsp lemon juice
2–3 cloves of garlic
1 tsp Dijon mustard
Scotts Lemon Pepper Seasoning
1 tsp sea salt
1/2 tbsp fresh thyme leaves
1 cup (240 ml) of olive oil (regular olive oil is best as it doesn’t carry with it such a heavy taste like extra virgin olive oil does)
INSTRUCTIONS
Calamari
Combine flour, cornstarch, salt, and Scotts Santa Maria Seasoning together. Mix until evenly combined.
Slowly whisk in beer, lemon juice and a teaspoon of lemon pepper seasoning. You want it to be thick but still mobile, so try for the consistency of a runny paste.
Chill in the refrigerator for 20-30 minutes.
Meanwhile, while the batter is chilling, wash and cut up the squid. Leave the tentacles as long strips and cut the mantle into rings. After prep, keep cold. Seafood has a tendency to spoil quickly in the heat so refrigerate until ready to fry.
In a deep pot or fryer, heat up the oil on high heat for 5-10 minutes. You’ll know when it’s ready to fry when you drop a bit of batter into the water and it bubbles vigorously.
When the oil is hot, dust squid pieces in flour and dip in beer batter. Make sure it is evenly coated in batter.
CAREFULLY add to hot oil. Make sure it is evenly distributed in the oil to avoid pieces sticking together.
Fry until golden brown and crispy then remove from oil and drain on paper towels to soak up all that extra grease.
Serve hot with your favorite dipping sauce.
Lemon and Thyme Aioli
In a blender, add egg, garlic, thyme leaves, Dijon mustard, salt, lemon juice & a dash of Scotts Lemon Pepper seasoning together.
Blitz together on high speed until fully pureed.
With the blender still mixing at high speed, start slowly adding olive oil in a thin strip to the running blender and egg mixture. Keep a watchful eye on it and stop adding olive oil when you see the consistency thicken to a smoother creamier texture. When you see it turn to the consistency that you want, stop adding oil and turn off the blender.
Transfer to a small bowl and refrigerate until ready to eat. This can be kept in the fridge for up to 5 days.
7. Santa Maria Fish Tacos
Give fish tacos a go! Spiced with our delicious taco seasoning and topped with fresh cucumber and avocado for the perfect accompaniment .
INGREDIENTS
500 g salmon fillets
tbsp butter
1 teaspoon Scotts Santa Maria Seasoning
1 teaspoon Taco Seasoning Mix
coriander
cucumber
avocado
INSTRUCTIONS
Set the oven to 200 ° C.
Put the fish in a greased ovenproof dish and season with Scotts Santa Maria Seasoning & Taco Seasoning Mix. Cook in the oven for 15-20 minutes.
Take out the salmon when it is ready and shred with two forks.
Crop the coriander, dice cucumber and slice avocado.
Heat tortillas and fill with salmon and top with salad ingredients.
8.Lemon Pepper Pork Chops
This serves four, but is easily expandable. Very simple and makes the most tender pork chops you will ever eat.
INGREDIENTS
4 pork chops
1 tablespoon Scotts Lemon Pepper Seasoning
1 teaspoon Scotts Santa Maria Seasoning
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce
INSTRUCTIONS
Preheat oven to 400 degrees F (200 degrees C).
Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with Scotts Lemon Pepper & Scotts Santa Maria Seasoning.
Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.
9.Chicken Fajitas
Fajitas are a great meal which everyone loves! Fill soft tortillas with spicy fried chicken, peppers and onions and top with creamy guacamole, grated cheese and salsa.
INGREDIENTS
500 g Chicken
1 tbsp Oil
1 sachet Fajita Seasoning
1 teaspoon Scotts Santa Maria Seasoning
1 Red Bell Pepper
0.5 pc Onion
1 packet Large Flour Tortillas
100 g Grated Cheese
1 jar Salsa Medium
Guacamole
INSTRUCTIONS
1. Cut chicken into strips and fry in oil.
2. Add Fajita Seasoning & Scotts Santa Maria Seasoning, peppers and onions. Let simmer for a few minutes.
3. Serve your fajita with tortillas, salsa, guacamole and grated cheese.
10.Lemon Pepper Shrimp
When you are pressed for time and want a quick and easy shrimp dish, try this tangy lemon pepper shrimp recipe! It’s one of my go-to quick dinner recipes, and goes with just about anything!
Serve it on its own as an appetizer, or as an entrée over pasta or rice, there is no doubt this pan fried shrimp recipe is the perfect blend of tangy and delicious!
INGREDIENTS
1 pound medium shrimp deveined
2 tablespoons flour
1 ½ teaspoons Scotts Lemon Pepper Seasoning
½ teaspoon garlic powder
½ teaspoon black pepper
salt to taste
2 tablespoons olive oil
2 tablespoons butter
1 lemon
INSTRUCTIONS
Defrost, peel and devein shrimp. Rinse under cold water and pat dry with a paper towel.
Make the coating for the shrimp by placing the flour, Scotts Lemon Pepper Seasoning, garlic powder, salt and pepper in a bowl (per recipe below). Add the shrimp to the bag and toss to coat.
Heat butter and oil in a large skillet over medium-high heat.
Once oil and butter are sizzling, add the shrimp and cook until the shrimp are no longer translucent and the coating has turned brown and crispy. Shake them in the pan until they turn over and are all fully fried. Do not overcook!
GRILLED OPTION
If making grilled shrimp, you’ll want to skip the flour in this recipe and toss the seasonings with some olive oil.
Thread three or four coated shrimp on wooden skewers that have been soaked in water (so they don’t burn on the grill).
Grill for about 4 minutes over medium heat and then flip over and grill another 4 minutes.
Squeeze ½ the lemon over the top and serve with lemon slices and parsley.
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