Roasted Chilies, Peppers, Garlic, Scallops & Shrimp with a twinkling of Sonoran Seasoning, & Flour Tortillas.

8 raw shrimp (peeled and deveined)
10-20 scallops
1/2 onion (sliced)
1 poblano chili (roasted, peeled, and sliced)
1 Anaheim chili (roasted, peeled, and sliced)
1 red bell pepper (roasted, peeled, and sliced)
1 bulb garlic (roasted and cloves removed)
1 lime (quartered)
1/2 ounce unsalted Sonoran seasoning
4 small flour tortillas
4 ounces tequila
1 ounce olive oil

Grill shrimp and scallops, sear onions in sauté pan. Add roasted peppers and garlic. Arrange on hot sizzler for each portion: A drop of olive oil, 3 scallops, 2 shrimps, seared onion, pepper, and garlic mixture.

Present at table side: Pour tequila on hot sizzler…light immediately and vocalize "¡FUEGO!" sprinkle and twinkle Sonoran seasoning over flame, then douse with a squeeze of fresh lime.

Serve with flour tortilla.

NOTE: Sizzler must be smoking hot for a successful flambé.



2 mesquite-grilled boneless, skinless chicken breasts (cut in strips)
1/2 ounce canola oil
1 tsp. Sonoran seasoning (salted)
1 poblano chili (sliced in strips)
1 Anaheim chili (sliced in strips)
1 red bell pepper (sliced in strips)
1/2 onion (sliced)
1 bulb garlic (roasted and cloves removed)
1 lime (halved)
1 tsp. unsalted Sonoran seasoning
4 small flour tortillas
4 Napa cabbage leaves
2 ounces tequila
1 ounce olive oil
1 tsp. chipotle peppers in adobo
4 ounces Salsa Fresca
1 ounce cotija (crumbly white Mexican cheese)

Oil and season chicken breasts. Sear onions, peppers, and garlic in olive oil in sauté pan. Combine chicken and pepper, onion, garlic mixture in sauté pan, add chipotle peppers. Arrange mixture on hot sizzler….top with cotija cheese and salsa. Pour tequila over, light immediately and vocalize
"¡FUEGO!" Sprinkle and twinkle with unsalted Sonoran seasoning and douse with a squeeze of fresh lime.

Serve with flour tortillas, Napa cabbage wraps, and Salsa Fresca.

NOTE: Sizzler must be smoking hot for a succesful flambé.

12 ALAN ZEMAN