Quoting Mick Manning to Jim Weller <=-

Nando's / hot peri-peri sauce/ medium hot with a nice pepper
taste (it uses four different chilies) and a distinctly lemony
flavour.

Sorry for barging in on your conversation

Hey Mick,

All the conversations here are completely open. Everyone is welcome
to jump in.

I'm definitely going to find this peri-peri sauce. Sounds
scrumptious.

I get mine at "Your Independent Grocer" in Yellowknife. It's a
Loblaws franchise operation. Nando's website says you should go to
Fisher's Nofrills, another Loblaws banner, at 15 Canrobert St in
Campbellford.

While checking out Nags Head in the Outer Banks and then Carolina
seafood, I came across this; it would be a great candidate for the
sauce...

---------- Recipe via Meal-Master (tm) v8.06

Title: Carolina Deviled Sea Food
Categories: Crab, Shrimp, Scallops, Oysters
Yield: 8 servings

1 lb Shrimp
1 ts Worcestershire sauce
1/2 lb Crab meat, fresh; flaked
1 ea Onion; chopped
1/2 pt Scallops; fresh
1 c Celery; chopped
1 pt Oysters; small
1 c Potatoes; cooked and
Mashed
1 ea Green pepper; chopped
1 c Canned Tomatoes
2 ea Eggs; beaten
Cracker crumbs to cover
Salt to taste
1/4 c Butter or more
1/4 ts Red pepper or to taste
Lemon garnish

Prepare all sea food and cook until tender, adding oysters last.
Cook celery, onions, and pepper until tender and add to sea food
with mashed potatoes, red pepper, salt and Worcestershire to
taste. Add eggs with sufficient cracker crumbs to keep from being
too moist. Fill ramekins or shells which have been buttered.
Sprinkle cracker crumbs over and dot with butter. Bake 10 minutes
in hot oven and serve with lemon garnish.

"Charleston Receipts" formatted by Mary Bowles.

-----


Cheers

Jim


... Burger Rule #10: Don't Let Anyone Tell You What to Put on It

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