is a professionally run web site for professionals
but there is plenty of interest in there for everyone
interested in cooking. You will find many great
recipes to try, some fascinating chef biographies
and much, much more.
by Chris and Sharon Nakos, ExtremeChefs.com is
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with a direct way to showcase their establishments
for maximum exposure.
scallops, sliced and cooked
Juice of 5 limes
1 cup salad oil
2 tomatoes, peeled seeded and diced
2 green peppers, diced
1 avocado, diced
1/2 cup Spanish onion, minced
2 cloves garlic, crushed
3/4 tsp. cayenne pepper
1tbsp white vinegar
all the ingredients and refrigerate.
the bowl and allow to marinate 36 - 48 hours,
or until the scallops are opaque all the way
on lettuce leaves / romaine hearts.