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Red Chile & Lime Shortbread Cookies
This traditional butter shortbread has a bit of Red Chile Rub added, giving these cookies a sublte hint of heat. Scoring the dough into wedges before it is baked makes it very easy to break into individual cookies. Once cooled, gently break the cookies along the lines. This dough may also be rolled out and cut with a cookie cutter, if you prefer.
Equipment: Plate Setter, 9-inch round cake pan
Set the EGG for indirect cooking with the Plate Setter, legs down.
Preheat the EGG to 300 degrees F.
8 tablespoons unsalted butter
1/4 cup granulated sugar
1/2 teaspoon table salt
2 teaspoons lime zest (1 to 2 limes)
1 teaspoon Red Chile Rub (see recipe)
1 cup plus 2 tablespoons all-purpose flour
In a large bowl using an electric mixer, beat the butter, sugar, salt, lime zest, and Red Chile Rub on low speed until the butter is creamed but not completely smooth. Scrape the butter off the sides of the bowl. With the mixer on low, gradually add the flour until the dough forms a ball.
Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough 1/4 inch thick. Place the dough in the cake pan. Spread the dough evenly with your fingers, pressing the dough into the edges of the pan. Using a paring knife, score the dough into 8 to 12 equal wedges. Do not cut all the way through the dough.
Place the cake pan on the Plate Setter. Close the lid of the EGG and bake for 7 to 8 minutes, or until light brown. Let the shortbread cool.
Break the shortbread into wedges and serve.
Makes 8 to 12 cookies
Red Chile Scallops with Cool Mango-Mint Salsa
First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy. When served, the scallops should look like they have been dusted with confetti, so when making the salsa, be sure to finely dice all of the vegetables.
Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 500 degrees F.
3/4 cup diced fresh mango
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh mint
1 clove garlic, crushed
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound large sea scallops (12)
2 tablespoons Red Chile Rub (see recipe)
Using a wooden spoon, combine the mango, bell pepper, red onion, scallions, mint, garlic, lime juice, olive oil, honey, salt, and pepper in a small bowl and stir well. Set aside.
Season the scallops generously with the chile rub and place on the Grid. Close the lid of the EGG and grill the scallops for about 2 minutes on each side, or until golden and lightly cooked. Transfer the scallops to a platter.
To assemble the dish, place 3 scallops on each plate and top with 1/4 cup of the salsa. Serve immediately.
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