CAESAR SALAD WITH SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the garlicky croutons: Preheat the oven to 250 degrees F.
- Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
- For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
- For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
- Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.
HOLY TRINITY SALAD
I had a taste of something similar to this off a salad bar and had to copy it. I call it the Holy Trinity Salad because it features an updated version of the cooks Holy Trinity (carrot, onion, celery) by fusing with West Coast and Asian flavors - carrot, red/yellow bell pepper, and green onion. This is definitely one of those "eat with your eyes" types of dishes. Amounts are rough, adjust to your liking.
Provided by Caseylaine
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put in a large bowl in order of ingredients.
- Give it a good mix.
- Let it chill in the fridge for a while and for the flavors to get acquainted.
- Try really hard to not eat it all yourself.
Nutrition Facts : Calories 123, Fat 9.4, SaturatedFat 0.7, Sodium 56.3, Carbohydrate 9.9, Fiber 2.8, Sugar 4.2, Protein 1.2
HOLY TRINITY CHILI
From the beautiful union of three meats and three chiles comes a chili that will never let you down - thank the heavens and feel the heat! This is best served with sour cream, cheese, cornbread, and something to cool your mouth off (beer).
Provided by honeybear
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h55m
Yield 8
Number Of Ingredients 18
Steps:
- Brown the ground beef in a large soup pot over medium-high heat until cooked and crumbly; drain and set aside. Brown sausages, then set aside. Reduce heat to medium and stir in bacon. Cook until the bacon has released its fat and is beginning to turn crispy. Stir in garlic and onions, and cook until the onions soften and turn translucent, about 5 minutes. Stir in tomato paste to coat the onions.
- Pour in beef broth, diced tomatoes, chili beans, and pinto beans. Add the Anaheim peppers, jalapeno peppers, and serrano peppers. Season with Worcestershire, brown sugar, chipotle powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 2 hours, or until thickened, stirring occasionally. Season to taste with salt and pepper, then simmer for 5 additional minutes before serving.
Nutrition Facts : Calories 716 calories, Carbohydrate 50 g, Cholesterol 116.8 mg, Fat 40.7 g, Fiber 10.3 g, Protein 39.2 g, SaturatedFat 15 g, Sodium 1850.1 mg, Sugar 19.4 g
HOME-STYLE POTATO SALAD TRINITY
I found this recipe in Gourmet magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Potato
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- In a kettle combine the potatoes, peeled and cut into 1-inch chunks, with the broth and, if necessary, enough water to cover them and simmer them, covered, for 8-10 minutes, or until they are just tender. Drain the potatoes in a colander set over a bowl, reserving the broth for another use, and let them cool.
- In a large bowl whisk together the mustard, the vinegar, the lemon juice, the celery salt, the sugar, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the mayonnaise, the parsley, and the dill, add the potatoes, and toss them with the dressing. Add the onion, the scallions, the celery, the bell peppers, the eggs, the olives, and the gherkins and toss the salad well.
- Garnish the salad with the deviled eggs, the bacon, the paprika, and the parsley.
Nutrition Facts : Calories 396.2, Fat 19, SaturatedFat 3, Cholesterol 54.8, Sodium 713.8, Carbohydrate 48.6, Fiber 6.1, Sugar 5.7, Protein 9.8
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