Chile Lime Seasoning

Chile Lime Seasoning

1. Chile Lime Seared Scallops with Charred Corn Purée

Ingredients:

  • 12 large sea scallops, dry-packed
  • 2 tsp R.L. Schreiber Chile Lime Seasoning
  • 1 tbsp clarified butter
  • 1 cup corn (charred)
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • 1 tbsp pickled Fresno chiles, sliced thin
  • Micro cilantro, for garnish
  • Citrus oil, for drizzle

Instructions:

  1. Season scallops lightly with Chile Lime Seasoning.
  2. Sear scallops in clarified butter over high heat until golden (approx. 2 min per side).
  3. Blend charred corn with cream and butter to create a purée. Season to taste.
  4. Plate purée, top with scallops, garnish with chiles, cilantro, and citrus oil.

2. Chile Lime Crusted Chicken Supreme

Ingredients:

  • 4 chicken breasts (skin-on, wing attached if possible)
  • 2 tbsp olive oil
  • 3 tbsp R.L. Schreiber Chile Lime Seasoning
  • 1 cup panko breadcrumbs
  • 1 cup cooked farro
  • 1 cup roasted baby carrots
  • 1/2 cup Greek yogurt
  • Zest and juice of 1 lime

Instructions:

  1. Brush chicken with olive oil. Mix Chile Lime Seasoning and panko, coat chicken.
  2. Roast at 400°F for 18-22 minutes until internal temp reaches 165°F.
  3. Mix yogurt with lime zest and juice for sauce.
  4. Plate over farro and roasted carrots. Drizzle with yogurt-lime sauce.

3. Dry-Aged Ribeye with Chile Lime Compound Butter

Ingredients:

  • 4 dry-aged ribeye steaks (10-12 oz each)
  • Salt and pepper
  • 1/2 cup unsalted butter, softened
  • 2 tsp R.L. Schreiber Chile Lime Seasoning
  • 1 tbsp chopped fresh chives
  • 1/2 cup grilled spring onions or chimichurri (optional side)

Instructions:

  1. Season ribeye with salt and pepper. Grill to desired doneness.
  2. Mix butter with Chile Lime Seasoning and chives. Form into medallions, chill.
  3. Top hot steaks with compound butter before serving.

4. Chile Lime Dusted Pork Tenderloin Medallions

Ingredients:

  • 2 pork tenderloins
  • 2 tbsp olive oil
  • 2 tbsp R.L. Schreiber Chile Lime Seasoning
  • 2 cups sweet potato purée
  • 1 cup grilled peach slices
  • 1/2 cup fresh herb salad (arugula, parsley, mint)

Instructions:

  1. Rub pork with oil and Chile Lime Seasoning.
  2. Sear in a hot skillet, then finish in a 375°F oven until internal temp reaches 145°F.
  3. Rest 5 mins, slice into medallions.
  4. Serve with sweet potato purée, peaches, and herb salad.

5. Grilled Lamb Chops with Chile Lime Pistachio Gremolata

Ingredients:

  • 8 lamb chops (bone-in)
  • 2 tbsp olive oil
  • 2 tbsp R.L. Schreiber Chile Lime Seasoning
  • 1/4 cup parsley
  • 1/4 cup shelled pistachios, crushed
  • Zest of 1 lime
  • 1 tbsp olive oil (for gremolata)

Instructions:

  1. Rub lamb chops with oil and Chile Lime Seasoning. Marinate 1 hour.
  2. Grill over high heat 3–4 minutes per side for medium-rare.
  3. Mix parsley, pistachios, lime zest, and olive oil for gremolata.
  4. Top chops with gremolata and serve.