Slug Salad Recipes

SLUGS IN BUTTER

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.

FIREHOUSE SALAD

Steps:

• In a large bowl toss the lettuce, tomatoes, red onion, carrots and black beans to evenly combine. Plate this mixture and top with the mango and the beet sticks. Drizzle on lime cumin vinaigrette.
• Combine the lime juice, rice wine vinegar, cumin, honey and jalapeno until smooth. Slowly drizzle in the olive oil. Season with salt and pepper. Whisk in cilantro. Taste and adjust seasonings. Reserve.
• To morph into a Sauteed Shrimp Salad: Place 12 to 15 (about 3/4 pound) large peeled shrimp in a small bowl. Pour about half of the lime cumin vinaigrette over the shrimp. Cover and marinate for 20 minutes.
• In a saute pan over high heat, toss the shrimp, with salt and pepper, for 2 to 3 minutes, or until their tails turn bright pink. Serve over the salad and drizzle on remaining lime cumin vinaigrette.

HALLOWEEN SLUG SALAD (HAM SALAD WITH ASPIC)

Steps:

• 1. Mix ham,celery,carrots,relish and mayonnaise in bowl.
• 2. Sprinkle 1 teaspoon gelatin over 1/4 cup water in a small pan. Let stand one minute. Heat softened gelatin over low heat until dissolve, stirring constantly. Cool slightly and mix into ham salad. Chill.
• 3. Cut out a large slug shape from cardboard (or pizza take out box); cover with foil. Mold ham salad into slug shape on cardboard, pressing tightly to form; refrigerate.
• 4. FOR THE ASPIC: (the skin of the slug) in large bowl, sprinkle remaining gelatin over 1 cup cold tomato juice;let stand 1 minute. In a large sauce pan, heat remaining 3 cups tomato juice to a simmer. Pour hot juice in bowl over gelatin mixture and stir until gelatin completely dissolves, about 5 minutes. Stir in lemon juice and salt, let cool,then chill until thick but not set. Place chilled slug on wire rack set over baking sheet to catch excess aspic. Slowly spoon 1/2 tomato aspic over ham mold; reserve remainder at room temperature.
• 5. Refrigerate ham slug mold for 20 minutes. Remove from refrigerator and pour aspic over slug to cover evenly. Chill 1 hour, or until firm.
• 6. Black olive bugs: Optional: Because, you know, the slug salad isnt gross enough! :) Make a clear gelatin mixture with 2 teaspoons gelatin in 1/2 cup water. Pour into small cups (mini muffin tins work well) press black olives with carrot slices for legs into gelatin. Chill until firm.

SLUG SALAD

Steps:

• To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
• Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
• To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
• Sprinkle the almonds over the salad and serve immediately.