|Grilled Chipotle Shrimp
1 lime, juiced
2 chipotle peppers in adobo
1-2 tablespoons adobo sauce from can
1 tablespoon Naughty Nelly's Lime Pepper
1/4 cup Extra Virgin Olive Oil
1 lb. medium shrimp, peeled tail on, deviened and skewered on soaked
Put lime juice, chipotles, sauce and Naughty Nelly's Lime Pepper
in a food processor and turn on for about 20 seconds, then drizzle the
olive oil in slowly to emulsify. (make Smooth)
Pour over skewered shrimp 20 minutes before grilling.
Naughty Nelly’s Grilled Alaskan Salmon with Lime Pepper
2 - 7 ounce salmon fillets, skin on
1 teaspoon olive oil or melted butter
2 teaspoons of Naughty Nelly’s Lime Pepper
Fresh Avocado for garnish
Brush the fish with olive oil or melted butter, depending on your diet and
season liberally with Naughty Nelly’s Lime Pepper. Allow the
seasonings to absorb into the fillet by letting it sit for 10 minutes or
so before grilling. Cook skin side down on a hot oiled grill for 3-4
minutes until the skin is crispy, then carefully flip the fish and finish
cooking, about 2-3 more minutes depending on thickness of fillets. Squeeze
fresh lime juice over the flesh of the fish once you take it off the
grill. Serve with Spanish Rice and some fresh slices of avocado.
Naughty Nelly’s Wasabi Lime Beurre Blanc for Seared Tuna
1 tablespoons Naughty Nelly’s Wasabi Powder (See Note)
3 scallions, sliced thinly
1 teaspoon fresh cilantro, chopped
1-1/2 tablespoons lime juice, fresh squeezed
3 tablespoons of soy sauce
6 tablespoons cold butter, cut into pieces
Prepare Wasabi Paste. (See Note)
Combine scallions, cilantro, lime juice, soy sauce and Naughty
Nelly's Wasabi Paste and bring to a boil. Reduce heat to as low as
you can get and add butter pieces one at a time and whisk to incorporate,
adding another piece just as the previous one has completely melted. Do
not let the sauce get too hot or it will break. If necessary, remove from
heat to incorporate butter. Serve at once over Pan Seared or Grilled Tuna
NOTE: To make wasabi paste, place a tablespoon of wasabi powder and
place it in a small dish. Add just enough water, while mixing with a fork
to make a paste. Allow the paste to “bloom” for 20-30 minutes before
Naughty Nelly’s Wasabi Sesame Dipping Sauce for Chicken
2 tablespoons Naughty Nelly’s Wasabi Powder
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 lemon, juiced
1 tablespoon toasted sesame seeds
Mix the Wasabi powder with enough cold water to make a stiff paste. Let it
mature for 30 minutes to develop its heat. Whisk in the soy sauce, oil,
and lemon juice. Add the sesame seeds just before serving. Serve the sauce
on flat plates so your guests can roll their food in it, Japanese style.
You can adjust the heat of this sauce simply by adding or subtracting the
Naughty Nelly’s Tropical Chipotle Grilled Pork Chops with Mango Salsa
4 - 8 ounce bone in pork chops, about an inch thick
Olive oil spray
4 teaspoons Naughty Nelly’s Tropical Chipotle Rub
For the Salsa:
1/2 Mango, peeled and cut into ¼ inch dice
1 tablespoon each red onion, red pepper, orange pepper, cucumber, small
1/4 avocado, 1/4 inch dice
1/2 serrano chile pepper, seeded and minced
1 teaspoon Naughty Nelly’s Tropical Chipotle Rub
1 teaspoon fresh lime juice
Spray the pork chops with a bit of olive oil on both side and massage
the Naughty Nelly’s Tropical Chipotle Rub into both sides of
each chop. Allow the chops to rest for 20 minutes so the spices can absorb
into the pork chops.
While the chops are resting, combine the salsa ingredients and set aside.
Cook the chops on your grill until just done, about 10 minutes. Serve with
the Mango Salsa on top and Naughty Nelly’s Tropical Chipotle Rice
on the side.
Naughty Nelly’s Tropical Chipotle Butter for Grilled Corn on the Cob
4 ears of corn, husk attached
1 stick butter, softened
1 teaspoon Naughty Nelly’s Tropical Chipotle Rub or more to
1 pinch salt (or more, to taste
Preheat the grill to high. Pull back the husks most of the way down,
without ripping them off. Remove any extraneous silky threads.
Combine the butter, Naughty Nelly’s Tropical Chipotle Rub
and salt, together in a small bowl.
Slather the butter onto the corn kernels evenly. Replace the pulled down
husks to cover the corn. Place on the grill and cook for 7-10 minutes,
turning the corn every few minutes. Pull back a little of the husk to
check for doneness.
Put any remaining butter for guests to put more on their corn.
Naughty Nelly's Tropical Chipotle Rice
1-1/2 tablespoons butter
1-1/2 tablespoons white onions, chopped
1 cups rice
1-1/2 cups water, hot
2 each bouillon cubes, chicken or beef
1 teaspoon Naughty Nelly’s Tropical Chipotle Rub
1 each bay leaf
1/3 cup corn kernels
1 small jalapeno, seeded and sliced thinly
2 tablespoons fresh squeezed lime juice
Melt butter in a pot that has a tight fitting lid and add the onions for
about 5 minutes until tender but not browned. Stir in the rice and stir to
coat the rice with butter.
Once coated, add the hot water, bouillon cubes, Naughty Nelly’s
Tropical Chipotle Rub and the bay leaf and bring to a boil.
Once you reach a boil cover the rice and reduce the heat to its lowest
setting. Cook for 25 minutes covered. Do not stir, do not look, do not
Remove from heat after 25 minutes and quickly toss in the corn kernels and
jalapeno on top. Set aside for 20 minutes covered. Do not look, do not
stir, do not worry.
If you did not look, did not stir and did not worry you should now have
perfect fluffy white rice with corn and jalapenos. Now add the lime juice
and stir gently to incorporate.
Naughty Nelly’s "Rajun Cajun" Blackened Salmon
Makes 3-4 servings
1 tablespoon all-purpose flour
1 tablespoon Naughty Nelly’s Rajun Cajun Blend
1-1/2 lb. salmon fillets, skinned
4 tablespoons melted butter
1-2 tablespoon oil, for frying
Combine flour and Cajun and mix well. Brush fillets with butter, then rub
spice mixture all over fillets.
Heat oil in iron frying pan over high heat until very hot. Add fillets and
cook 2 to 3 minutes per side or until fish is opaque and beginning to
flake when tested. Serve immediately.
Notes: Start with a really hot cast iron pan and turn on your hood fan.
The fish will sizzle immediately and will result in a very crisp, dark