CHICKEN SALAD WITH FRESH HERBS
Provided by Emeril Lagasse
Time 40m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
- In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
- When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.
CONCH SALAD
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the conch in a pressure cooker covered with water and cook until tender, check the manufacturer's instructions for time. Remove the conch from the cooker and let cool completely.
- Dice the conch into small cubes then put the diced conch and remaining ingredients, except lettuce, in a medium bowl. Toss until completely mixed. Season with additional salt and pepper, if necessary. Cover and refrigerate until ready to serve. Before serving, toss again. Place lettuce on a platter and top with conch salad.
MUSSEL SALAD
Provided by Robert Irvine : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.
HEMINGWAY SPECIAL
I'm not sure how this got it's name, since Ernest would never drink something so 'girly' but I had this drink at "Conchy Joe's" on the intra coastal waterway in Florida and drank it out of a tin cup at a thatched roof bar... what more could you ask for?? I think ole' Ernie would give me a pass!
Provided by CHRISSYG
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Squeeze lime juice into a shaker, add remaining ingredients and shake briefly with a glassful of crushed ice. Serve in a frosted cocktail glass.
Nutrition Facts : Calories 145.2, Sodium 1.2, Carbohydrate 4.4, Fiber 0.1, Sugar 3.1, Protein 0.2
BLUE MARLIN
Make and share this Blue Marlin recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a cocktail shaker, add all ingredients.
- Shake well and strain into a martini glass.
Nutrition Facts : Calories 128.4, Sodium 0.6
FLORIDITA OR THE PAPPA HEMINGWAY
Make and share this Floridita or the Pappa Hemingway recipe from Food.com.
Provided by drhousespcatcher
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Make that several splashes of cherry juice.
- put all ingredients in container.
- Blend.
- Serve over ice.
Nutrition Facts : Calories 158, Fat 0.1, Sodium 1.6, Carbohydrate 7.5, Fiber 0.1, Sugar 6, Protein 0.4
CONCH SALAD
My twist on a favorite Bahamian-style dish, served cold.
Provided by Carl B
Categories Salad Seafood Salad Recipes
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
- Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
- Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g
CHILLED MUSSEL SALAD
Martha's take on jarjeer wa hamba, a popular salad dish in the United Arab Emirates, swaps out the usual shrimp and green mango for plump mussels and colorful, crunchy radishes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- Heat a medium pot over medium-high. Add mussels and 1 tablespoon pepper; stir to combine. Cover pot and steam until shells open and mussels are cooked, 3 to 5 minutes.
- Transfer cooked mussels to a bowl or rimmed baking sheet and let cool. Refrigerate for 1 hour or until chilled.
- In a medium bowl, whisk to combine mustard, lemon zest and juice, honey, shallot, garlic, saffron, curry powder, and a pinch of salt. While whisking continuously, slowly drizzle in oil.
- In a large bowl, combine mussels, radishes, watercress, and parsley. Drizzle vinaigrette over salad and toss to combine. Transfer to a serving dish and garnish with parsley.
HEMINGWAY (AKA DEATH IN THE AFTERNOON)
Make and share this Hemingway (aka Death in the Afternoon) recipe from Food.com.
Provided by Gay Gilmore
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour the Pernod into a champagne glass, then add the champagne.
Nutrition Facts :
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