GRILLED SHRIMP AND CHORIZO SKEWERS WITH PIQUILLO GAZPACHO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill or grill pan over medium high heat.
- Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle on extra-virgin olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
- Place 2 tablespoons, a palm full, of parsley on the cutting board with the lemon zest. Add 1/2 palm full of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop this mixture and reserve for sprinkling over shrimp and gazpacho.
- Place remaining herbs and garlic in the food processor or a large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and process until smooth.
- Grill shrimp and chorizo 3 to 4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of the bowls for dipping and dunking. Garnish with reserved parsley, cilantro and garlic mixture.
GRILLED CORN WITH PIQUILLO PEPPER BUTTER AND GRATED MANCHEGO
Provided by Bobby Flay
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the grilled corn: Pull the husks of the corn enough to remove the silks, without removing the husks from the stem. Re-wrap the corn in the husks and soak in cold water for 15 minutes.
- For the piquillo pepper butter: Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth. Scrape the butter into a bowl, cover and refrigerate for at least 1 hour and up to 24 hours before using. Soften the butter slightly before using.
- Heat the grill for direct grilling. Remove the corn from the water, shake and place on the grates of the grill. Cover the grill and cook the corn until tender, about 10 minutes. Remove the corn from the grill, pull the husks back and brush the corn with the piquillo pepper butter. Sprinkle the corn with salt and pepper, Manchego and thyme.
GRILLED CHICKEN POSOLE SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat grill pan or outdoor grill to high. Coat chicken in extra-virgin olive oil, a generous drizzle. Combine the grill seasoning with cumin and thyme and sprinkle evenly over the chicken. Grill the meat 5 to 6 minutes on each side. Remove from heat and cool until easy to handle.
- While chicken cooks, heat a skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, a turn of the pan, the garlic and onion, cook together a few minutes then add the tomatillos. Cook together 3 to 4 minutes just to take the bitter edge off the tomatillo then remove from heat.
- In a large bowl, combine the diced peppers, celery, olives and hominy. Dice and add the chicken. Add the hot sauce and the lime juice to the salad and dress with 2 tablespoons extra-virgin olive oil, eyeball it. Toss the salad then add in the tomatillo mixture and combine. Season the salad with salt and pepper, to taste, and serve with bits of tortilla chips as garnish.
CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
HERB MARINATED CHICKEN WITH PIQUILLO PEPPER-NICOISE OLIVE RELISH AND FORK MASHED POTATOES WITH OLIVE OIL AND PARSLEY
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Combine all ingredients except chicken in large baking dish. Add chickens and turn to coat. Cover and marinate in the refrigerator for 2 hours. Preheat oven to 375 degrees F. Remove chicken from marinade and sear skin side down in a large saute pan until golden brown, then turn and cook other side until golden brown. Place chickens on baking sheet and bake until cooked through, about 15 to 17 minutes. For the Relish: Combine all ingredients in a bowl.
- For the Potatoes: Bake potatoes in a 375 degree F. oven until soft. Peel and place them in a warm bowl. Add butter and olive oil and mash with a fork until mixed but not smooth. Season with salt and fold in parsley.
POTATO-CHORIZO-OCTOPUS SKEWERS
Octopus is delicious, but usually confined to restaurant menus because it's time consuming to prepare. Tinned octopus removes the prep time, so you can use the tasty, tender meat straight from the can for this quick appetizer. The sherry vinegar reduction would also be great on sliced tomatoes, grilled vegetables or to drizzle on a roast chicken.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the sherry vinegar, honey, bay leaf and a pinch of salt in a small saucepan and reduce until syrupy, 5 to 7 minutes. In a pot of boiling water, cook the baby potatoes until tender, 12 to 15 minutes; drain, then toss with olive oil and salt. Warm the chorizo in a small skillet until crisp.
- Thread the chorizo and potatoes onto skewers, alternating with the octopus. Arrange on a serving platter, then drizzle with the vinegar reduction.
GRILLED SHRIMP AND CHORIZO SKEWERS
This is a Rachael Ray 30 Minute Meals recipe that has been a staple of mine for a year or so. Includes a recipe for piquillo gazpacho to serve on the side. (Note: I have always used soft chorizo in place of the cured and "grilled" it on a stovetop grill pan and it turns out fine, though be sure to really compact it so they don't fall off)
Provided by EmilyStrikesAgain
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill or grill pan over medium high heat.
- Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
- Place palmful of parsley on cutting board with the lemon zest. Add 1/2 palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop mixture and reserve for sprinkling over shrimp and gazpacho.
- Place remaining herbs and garlic in a food processor or large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and proceed until smooth.
- Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of bowls for dipping and dunking.
- Garnish with reserved parsley, cilantro and garlic mixture.
Nutrition Facts : Calories 622.6, Fat 34.9, SaturatedFat 12.6, Cholesterol 216.1, Sodium 2729.3, Carbohydrate 35.1, Fiber 4.3, Sugar 7.6, Protein 42.3
SAUSAGE-STUFFED PIQUILLO PEPPERS
There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
- Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
- Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 6.8 g, Cholesterol 27.5 mg, Fat 9.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 0.3 g
GRILLED CHICKEN WITH PIQUILLO GAZPACHO SAUCE
From The New Spanish Table. This recipe shows the versatility of gazpacho, normally a soup, that can be used as a sauce as well. This sauce will work with grilled fish or vegetables also.
Provided by pattikay in L.A.
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- make the piquillo pepper gazpacho sauce: place the bread in a small bowl, add cold water to cover and let soak for 5 minutes.
- drain and squeeze out the excess liquid.
- place the soaked bread and the tomato, piquillo pepper strips and liquid, italian pepper, onion, garlic, cumin, cayenne, sugar, olive oil and vinegar in a food processor and puree until completely smooth.
- season the sauce with salt and black pepper to taste and more cayenne if desired.
- scrape the sauce into a bowl and let stand till the flavors develop at least 30 minutes.
- make the chicken:
- light grill or preheat broiler.
- rub the chicken generously with salt, pepper and brush it with olive oil.
- grill or broil the chicken, turning it once an dbrushing it again with the olive oil, till lightly charred and cooked through, 6-8 minutes per side.
- transfer the chicken to a cutting board and let rest for about 5 minutes, then slice it on the diagonal.
- to serve, spread a few tablespoons of the gazpacho sauce on dinner plates and fan the chicken slices on top.
- If desired, drizzle some olive oil infused with chopped basil around the sauce and over the chicken. Salt lightly. Serve at once.
Nutrition Facts : Calories 274.9, Fat 14.6, SaturatedFat 3.1, Cholesterol 82.3, Sodium 100.2, Carbohydrate 4.5, Fiber 0.6, Sugar 1.3, Protein 30
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