CREOLE SPICED SEAFOOD GAZPACHO
Provided by Emeril Lagasse
Categories appetizer
Time 6h41m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
- Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry.
- In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper.
- To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.
SALSA AND CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield about 2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
- Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
- Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
- Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
HOMEMADE SALSA AND TORTILLA CHIPS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add all salsa ingredients to a bowl and toss.
- For the chips:
- Preheat peanut oil in a deep-fryer to 350 degrees F.
- Mix the salt and chipotle powder together in a small bowl.
- Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.
CREOLE SPICED SEAFOOD GAZPACHO
Provided by Emeril Lagasse
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.
SPICY GAZPACHO
Steps:
- Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
- Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.
GAZPACHO SALSA WITH CREOLE SPICED TORTILLA CHIPS
Yield 3 1/2 - 4 cups
Number Of Ingredients 15
Steps:
- Combine tomatoes, cucumber, red onion, and yellow pepper in a bowl and toss to mix well. Remove leaves from cilantro and discard stems. Process cilantro leaves, jalapeños, garlic, olive oil, red wine vinegar, sugar, salt and pepper in a blender until smooth. Add vegetable mixture and mix well. Chill, tightly covered, in refrigerator. Drain slightly before serving. Serve with Creole Spiced Tortilla Chips. Creole Spiced Tortilla Chips: Cut each package of tortillas into halves. Cut each half into 4 wedges. Arrange in single layers on baking sheets. Spray wedges lightly with nonstick cooking spray. Sprinkle with seasoning. Bake at 350° for 5 minutes. Cool and store in an airtight container.
Nutrition Facts : Nutritional Facts Serves
More about "gazpacho salsa with creole spiced tortilla chips recipes"
HARPS FOODS - RECIPE: GAZPACHO SALSA
Web Directions: Combine all ingredients in a bowl. Cover and refrigerate for at least 1 hour. Serve with tortilla chips. Photo and food styling by Webstop. Note: For a spicier salsa, substitute spicy vegetable juice for the mild …
From harpsfood.com
From harpsfood.com
See details
AUTHENTIC GAZPACHO RECIPE – THE BEST SPANISH GAZPACHO
Web Jul 10, 2021 Steps 5-8: Now, add all of the vegetables to the blender. We’ll blend these first — then add the liquids and seasoning! Tip: Always put the most liquidy veggies (the tomatoes here) on the bottom of the blender. …
From spanishsabores.com
From spanishsabores.com
See details
GAZPACHO SALSA WITH TORTILLA CRISPS - CHATELAINE.COM
Web Slice tomatoes in half crosswise and squeeze out and discard seeds. Slice cucumber in half lengthwise. Using a spoon, scrape out and discard seeds.
From chatelaine.com
Estimated Reading Time 40 secs
From chatelaine.com
Estimated Reading Time 40 secs
See details
POMEGRANATE-AVOCADO SALSA WITH SPICED CHIPS RECIPE
Web To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking …
From myrecipes.com
From myrecipes.com
See details
25 SALSA RECIPES FOR EVERY KIND OF CHIP - TASTE OF HOME
Web Dec 21, 2017 Apple Pear Salsa with Cinnamon Chips. For a unique treat that's always a hit at fall get-togethers, try this easy appetizer. The salsa is packed with crunchy apples, …
From tasteofhome.com
From tasteofhome.com
See details
RACHEL RAY’S BLACK JACK NACHOS WITH GAZPACHO SALSA
Web Preheat oven to 350 degrees. Place the tortilla chips on a sheet pan and cook for 5 minutes. Heat the oil in a large skillet. Add the enchilada sauce and cook, stirring, for 2 minutes. Reduce the heat to medium-low. Whisk the eggs with ½ teaspoon salt and ½ teaspoon pepper. Pour into the hot sauce and cook, stirring occasionally, until the ...
From xochitlchipsandsalsa.com
From xochitlchipsandsalsa.com
See details
BLACK JACK NACHOS WITH GAZPACHO SALSA | RECIPE - RACHAEL RAY SHOW
Web Add water and reduce to 2-3 tablespoons. Add beans and heat through. Transfer beans to the bowl of a food processor and add lime juice and hot sauce. Process until smooth, …
From rachaelrayshow.com
From rachaelrayshow.com
See details
CHIPS IN SALSA RECIPE - TRACI DES JARDINS - FOOD & WINE
Web Apr 25, 2017 Transfer to a blender and puree until smooth. Strain the salsa through a medium-mesh strainer; season with salt. In a large saucepan, heat 2 inches of oil to …
From foodandwine.com
From foodandwine.com
See details
GAZPACHO SALSA | DIP FOODS - RECIPE: SERVE WITH TORTILLA CHIPS ...
Web Gazpacho Salsa | DIP Foods - Recipe: Serve with tortilla chips, Download Recipe Gazpacho Salsa DIP Ingredients Instructions Variant Qty Price Add Download Recipe …
From dipfoods.com
From dipfoods.com
See details
GAZPACHO SALSA WITH CREOLE SPICED TORTILLA CHIPS RECIPES
Web Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels. Place white sugar and cinnamon in …
From tfrecipes.com
From tfrecipes.com
See details
CARROLL'S IGA - RECIPE: GAZPACHO SALSA
Web Gazpacho Salsa. Yield: Makes 7 cups. Print Recipe; Add To Cookbook; Rate & Review; Share Recipe ... Serve with tortilla chips. Photo and food styling by Webstop Note: For …
From carrolls.iga.com
From carrolls.iga.com
See details
BEST GAZPACHO SALSA WITH CREOLE SPICED TORTILLA CHIPS RECIPES
Web 2 1/2 pounds Creole tomatoes, peeled, seeded and chopped: 2 red peppers, roughly chopped: 2 medium yellow onions, roughly chopped: 2 cucumbers, peeled and roughly …
From alicerecipes.com
From alicerecipes.com
See details
PIGGLY WIGGLY - RECIPE: GAZPACHO SALSA
Web Directions: Combine all ingredients in a bowl. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.
From idigthepig.com
From idigthepig.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love