Appetizer Recipes – Stuffed Flank Pinwheels and Rodeo Scallops

Stuffed Flank Pinwheels

Stuffed Flank Pinwheels
Serves: 8
  1. Place flank between 2 sheets of plastic wrap and pound until flat.
  2. Mix together the cream cheese and Herb Grilling Marinade until combined.
  3. Spread over the entire flank.
  4. Top with sun dried tomatoes and spinach.
  5. Roll up tightly starting at the short end.
  6. Place skewers through meat about every 1 inch.
  7. Cut the flank between the skewers so each pinwheel will be the same thickness.
  8. Preheat oven to medium high heat.
  9. Brush each pinwheel with Hickory Smoked Grilling Grapeseed Oil and season with California Style Garlic Pepper Blend.
  10. Season with salt if desired.
  11. Grill for about 4 minutes on each side or until cooked to desired doneness.

Rodeo Scallops
Rodeo Scallops
Serves: 4
  1. Bring water to a boil in a saucepan.
  2. Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender and liquid is absorbed.
  3. Cool slightly.
  4. Meanwhile heat grill or grill pan over medium heat.
  5. Brush romaine with Hickory Smoked Grapeseed Oil and season with California Style Pepper Blend. Grill for about 2-3 minutes on each side or until lightly charred and wilted.
  6. Transfer to cutting board.
  7. Slice and add to a mixing bowl and toss with cooled quinoa.
  8. Season with salt and pepper if desired; set aside.
  9. Increase grill heat to medium high.
  10. Season sea scallops with Rodeo Rub.
  11. Grill for about 2 minutes on each side or until no longer opaque: 140°F.
  12. Serve scallops over quinoa salad.

Rodeo ScallopsStuffed Flank Pinwheels

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