TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE
Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch
Time 15m
Number Of Ingredients 11
Steps:
- Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
- Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl - but keep an eye on the chorizo to ensure that it doesn't burn.
- Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.
Nutrition Facts : Calories 529 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
CHORIZO CHEESE TAQUITO WITH TOMATILLO MINT SALSA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h30m
Yield 12 taquitos
Number Of Ingredients 16
Steps:
- Prepare salsa by combining tomatoes, tomatillos, garlic, mint, parsley, and fennel. Season, to taste, with salt and pepper and set aside.
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Slice tomatillos in half, lengthwise and remove stem end and core. Scoop out and discard the seeds, leaving as much pulp as possible. Place tomatillos, cut side up on baking sheet. Combine garlic and oil and spoon over the tomatoes, then season with salt and pepper. Roast for about 20 to 25 minutes. Remove from the oven to let cool. Cut tomatillos in halves.
- While the tomatillos are roasting, remove casings from chorizo and brown in a fry pan over medium heat.
- While the meat is browning, heat the canola oil in a deep-fryer to 375 degrees F. Lay the tortillas out on a utility platter.
- Remove the browned sausage meat from heat, drain any extra fat from the pan, then add brie and let the cheese melt into the meat. Stir in the roasted tomatillos, yogurt and green onions.
- Spoon the meat/cheese mixture evenly into each of the tortillas. Roll them closed and secure with toothpicks. Deep-fry until golden brown and drain on paper toweling. Remove toothpicks before serving. Serve with tomatillo mint salsa.
GRILLED STEAK WITH GARLIC AND HOT PEPPER MARINADE WITH ROASTED TOMATOES WITH CABRALES BLUE CHEESE
Steps:
- For the Marinade:
- Combine all ingredients in a mixing bowl.
- For the steaks:
- Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator. One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat until smoking or heat up an outdoor grill Remove steaks from the marinade, discard marinade, and season with salt and pepper, to taste. Grill for 4 minutes on each side for medium rare doneness. Use the other 1/2 of the marinade to serve with the steaks.
- For the Roasted Tomatoes:
- Preheat oven to 400 degrees F. Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes.
BOLOGNA AND CHEESE SALAD
Steps:
- In a small bowl, whisk together oil, vinegar, and lemon juice. Season with salt and pepper and place in refrigerator. Roughly chop all lettuces and place in bowl. Lightly toss in the pine nuts. Heat oil in saute pan over low heat. While oil warms, spread mortadella into individual sheets. Place dollop (little less than an ounce) of Gorgonzola in the center of each slice and fold mortadella up and around the cheese to form a package. Twist once, and insert toothpick to hold bundle in place. Place the packages in the saute pan and cook about 2 minutes until crispy. Flip and cook 2 minutes more. Remove to paper towel lined plate. Keep warm.
- Pour vinaigrette over salad and toss gently with fingertips. Divide salad between 4 places. Place 2 meat parcels on top and crack fresh black pepper over each plate.
CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES
Provided by Bobby Flay
Time 1h55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
- Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
- Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
- Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.
GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE
Steps:
- Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
- Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.
CHORIZO & TOMATO SALAD
The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy sherry vinegar is a match made in heaven
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
- In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.
Nutrition Facts : Calories 184 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.17 milligram of sodium
More about "bolo salad with chorizo cabrales blue cheese and tomatoes recipes"
BOLO SALAD WITH CHORIZO, CABRALES BLUE CHEESE, AND …
From cookingchanneltv.com
Cuisine EuropeanTotal Time 35 minsCategory Side-DishCalories 287 per serving
BOLO SALAD WITH CHORIZO, CABRALES BLUE CHEESE, AND …
From pinterest.com
CHORIZO AND CHEESE BREAD RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 0Difficulty EasyAuthor Mary Sue Milliken and Susan Feniger
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
From foodnetwork.co.uk
BOLO SALGADO (BRAZILIAN CASSEROLE) - RECIPE - COOKS.COM
From cooks.com
MOLOTES WITH FRESH TOMATO SALSA : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
BOLO SALAD WITH CHORIZO, CABRALES BLUE CHEESE, AND …
From foodnetwork.co.uk
SIMPLE CAESAR SALAD RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
BOLO SALAD WITH CHORIZO, CABRALES BLUE CHEESE, AND TOMATOES
From recipenet.org
DELICIOUS CHORIZO, AND BLUE CHEESE PASTA RECIPE
From thekitchenabroad.com
BOLO SALAD WITH CHORIZO, CABRALES BLUE CHEESE, AND …
From pinterest.com
BOLO SALAD WITH CHORIZO, CABRALES BLUE CHEESE, AND TOMATOES …
From eatyourbooks.com
BOLO DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
You'll also love