82683 grilled cajun salad spicy Recipes

chicken parts, cut up , excess fat removed, average size pieces do not use very large or heavy peices to insure proper frying, favorite italian salad dressing ( could be red wine, cheese flavored, garlic etc ), cajun spice blend or as desired, salt or as desired, fresh ground black pepper or as desired, flour , about 3 cups, yellow cornmeal , about 1 cup, eggs fork beaten, liquid ( water , plain milk, or chicken broth )i used water, louisiana or other hot sauce, 1 tbsp or as desired, canola oil , peanut oil or crisco type vegetable shortening, extra coarse salt and cracked pepper if desired

spicy marinated bocconcini (mozzarella balls), plus the oil from the container, chicken breast halves, skinless, boneless, pounded 1/2 inch thick, salt, freshly ground pepper, heirloom cherry or grape tomatoes, halved, olive oil, for grilling

sliced pineapple, vegetable oil, soy sauce, cider vinegar, honey, ground ginger, cayenne pepper, boneless skinless chicken breast halves (1 lb), seasoned pepper, torn salad greens, green pepper , julienned, sweet red pepper , julienned, sliced fresh mushrooms, onion, sliced into rings

grill seasoning, recommended brand montreal, chili powder, sweet smoked paprika, brown sugar, vegetable oil cooking spray or oil, for the grill, boneless skinless chicken breasts

ground beef, cold water, morton tender quick salt, liquid smoke, garlic juice, onion powder, mustard seeds, ground cumin, red pepper flakes, cajun-louisiana seasoning blend (your favorite ), black pepper

dried black-eyed peas, chopped celery, chopped onion, chopped carrots or 1 cup chopped bell pepper (may mix), garlic, minced, bay leaf, smoked sausage or 1 lb andouille sausages or 1 lb kielbasa, cut into chunks, salt, black pepper, cayenne pepper, cajun spices or 1 tbsp spice essence, chicken broth (large can), cayenne pepper sauce or tabasco sauce, to taste

oil, onion, chopped, chopped fresh garlic, green bell pepper, chopped, crushed red pepper flakes, chili powder (or use chipotle or to taste), paprika (or to taste), tomato sauce (can add in more), stewed tomatoes (with juice), salt, sugar, louisianna hot sauce (add in only if you like extreme spicy!), red kidney beans, drained and rinsed under cold water, bacon, cooked and finely chopped (optional, or use dryed smoked sausage, sliced), cooked rice

light mayonnaise, chili sauce, spicy brown mustard, worcestershire sauce, green onion, minced, cayenne pepper, lemon juice, horseradish, garlic clove, chopped, paprika, creole seasoning (tony chachere s)

shrimp, red pepper diced, jalapeno, minced, red onion, diced, lime, cayenne, olive oil, salt, fresh cilantro, lettuce, avocado, diced

red potatoes -- small, red onion -- chopped, green onion -- sliced, fresh parsley -- minced, tb cider vinegar -- divided, kielbasa -- cooked & smoked, cajun sausage sliced, tb olive oil -- or vegetable, oil, tb dijon mustard, garlic -- minced, ts pepper, ts cayenne pepper

kosher salt, fresh ground black pepper, prepared horseradish, fresh corn kernels (including milk from scraping the cobs with the back of a knife), raw shrimp, peeled, deveined, and coarsely chopped, minced sun-dried tomatoes packed in oil, minced fresh tarragon, mayonnaise, bottled chili sauce, kosher salt, fresh ground black pepper, pancetta, grapeseed oil (for brushing on the patties and the grill rack) or vegetable oil (for brushing on the patties and the grill rack), challah bread rolls (or 6 egg bread rolls), unsalted butter, beefsteak tomatoes, avocados (sliced thin), salt, fresh ground black pepper, leaves butter lettuce

good-quality light vinegar, florida honey, spicy mustard, several splashes florida hot sauce, garlic, finely chopped, juice of 1/2 lemon, vegetable oil, sea salt and freshly ground black pepper, florida potatoes , cut into 3/4-inch slices, florida sweet potatoes , cut into 3/4-inch slices, spicy smoked cooked sausage , cut into 2-inch pieces, vegetable oil, florida bell peppers, sliced, scallions, sliced, fresh florida parsley, finely chopped, assorted fresh herbs, for garnish

spiced nuts, butter, sugar, ground red cayenne pepper, pecan or walnut halves, dressing, oil, coarse ground mustard, cider vinegar, balsamic vinegar, honey, ground red cayenne pepper or to taste, salad, approx 2) boneless skinless chicken breasts, garlic, mixed salad greens (i like a spring mix or spinach and red leaf lettuce), red bell pepper cut into thin strips, red onion cut into thin strips, tomato, cut into chunks

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

all-purpose flour, cajun seasoning blend (such as tony chachere s), cubed lean beef stew meat, olive oil, frozen stew vegetables, thawed, beef broth, fresh morel mushrooms, sliced, diced tomatoes and green chiles (such as ro*tel mild), tomato sauce, chopped fresh basil, garlic, minced, herbes de provence (optional), bay leaves, merlot wine, sea salt and ground black pepper to taste

buttermilk corn bread, butter, andouille or other spicy fully cooked smoked sausage (such as hot links), diced, chopped red bell pepper, chopped green onions (about 2 bunches), chopped shallots (about 8), chopped celery, chopped garlic, chopped fresh thyme or 2 tsp dried, dried rubbed sage, ground allspice, cayenne pepper, minced bay leaves (about 8 small), eggs, beaten to blend, canned low-salt chicken broth

ground turkey, onion, chopped, fresh bread crumbs, chopped fresh parsley, garlic cloves, chopped, egg white (beaten to blend ), ground cumin, dried thyme, crumbled, creole mustard or other spicy mustard