CREOLE POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
- Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.
SPINACH AND ORZO SALAD
A light, easy-to-make salad that's pleasing to the palate.
Provided by Christine R.
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
Nutrition Facts : Calories 490.5 calories, Carbohydrate 49 g, Cholesterol 25 mg, Fat 26.9 g, Fiber 3.3 g, Protein 15.8 g, SaturatedFat 7.3 g, Sodium 349.2 mg, Sugar 6.5 g
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
CREOLE CAESAR SALAD
Steps:
- To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
- To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
- In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
- Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.
GRILLED SPINACH SALAD WITH SPICY CREOLE SHRIMP
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 2 to 3 servings
Number Of Ingredients 16
Steps:
- Fire up the grill to medium-high.
- Cook's Note: The order of food on the grill for the Spinach Salad is - Asparagus and red bell pepper chunks go in the wok first, then the spinach. The shrimp go on the grill about 5 minutes after the asparagus and red pepper.
- For the salad:
- Spray your grill grid wok with olive oil cooking spray (away from the grill). Put the wok on the grill and once it is hot, add the chopped asparagus and red pepper. Drizzle with olive oil (maybe 1 to 2 tablespoons), season with salt and pepper and stir. Cook for about until veggies glisten, about 10 minutes. Add the spinach and toss, allowing the grill to do its thing. Once the spinach begins to turn dark, meaning it has begun to cook, which takes about 5 more minutes). Take the salad off the grill and put it in a microwave/oven safe bowl (I do this in case I need to put it in a warm oven for 1 or 2 minutes, while everything else finishes up. This salad is best when hot. Immediately squeeze the lemon juice over the top, add the feta cheese and toss. Steam should rise up from the bowl and you're ready to eat this!
- For the shrimp:
- Add shrimp and marinade to a 1 gallon resealable bag and refrigerate for at least 2 hours (longer is better). Skewer the shrimp onto flat metal skewers (so you can turn the shrimp without them spinning) and grill until pink), a few minutes on each side, basting with the marinade as they cook. Remove from the grill to a serving platter, season with salt and pepper, to taste, and serve with the spinach salad.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CREOLE SALAD
A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes.
Provided by Dreamer in Ontario
Categories Peppers
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop the tomatoes, green pepper and olives.
- Whisk together the remaining ingredients.
- Toss with vegetables.
Nutrition Facts : Calories 83.5, Fat 7, SaturatedFat 1, Sodium 5.8, Carbohydrate 5.3, Fiber 1.7, Sugar 3.2, Protein 1.1
CREOLE SPINACH SALAD
Again, this is one of those recipes that I came up with while fooling around with pretty standard ingredients. It could be spicier (maybe with the addition of some cayenne or hot sauce) or, perhaps, smokier with the addition of a dark roux, but I like it in its current incarnation.
Provided by David J Rust
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- To prepare, macerate the minced garlic in the extra virgin olive oil for at least 15 minutes, preferably while preparing the remaining ingredients. Set aside.
- In a skillet, preferably non-stick, render the fat from the bacon over medium heat. This will take about 5-10 minutes. When the bits of bacon are cooked, remove them and set aside, leaving the hot fat in the pan.
- Add the celery, onion, and green pepper and saute until the onions become translucent. Retaining as much of the extra virgin olive oil as possible, add the minced garlic and saute until the garlic turns light brown on the edges.
- Add the andouille sausage and saute until browned. Add the cilantro, balsamic vinegar, and molasses and stir.
- Wile the liquids reduce, prepare a salad bowl or serving platter with a bed of the spinach greens. Layer the lump crab meat, slivered almonds, and feta cheese over the spinach. Season the salad with salt and pepper to taste.
- Add the remaining extra virgin olive oil to the hot skilled and spoon it over the salad to serve.
Nutrition Facts : Calories 712.8, Fat 55.6, SaturatedFat 15.3, Cholesterol 104.4, Sodium 1302.3, Carbohydrate 22.8, Fiber 5.5, Sugar 9.3, Protein 32.6
MâCHE SALAD WITH CREOLE VINAIGRETTE
Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2 pounds; if you're buying it loose, you'll need 5 ounces.
Categories Salad Leafy Green Brunch Side Fourth of July Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
- Toss mâche with vinaigrette just before serving.
CREOLE CHICKEN SALAD SANDWICH
Mix chopped rotisserie-flavor chicken breast with Creole seasonings and chopped veggies to make these quick and easy chicken salad sandwiches.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings, one sandwich each.
Number Of Ingredients 10
Steps:
- Mix dressing, hot sauce and seasonings in large bowl.
- Add chicken, celery, green peppers and tomatoes; mix lightly.
- Fill rolls with lettuce and chicken salad.
Nutrition Facts : Calories 270, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
CORN AND SPINACH SALAD
As a child, I loved the combination of fresh spinach, crunchy nuts, a good tangy cheese and red onions. I would search different restaurants to discover how chefs prepared such a special salad. Here is my own creation.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (1/2 cup dressing).
Number Of Ingredients 16
Steps:
- In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a large bowl, combine the spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk the dressing ingredients. Serve with salad.
Nutrition Facts : Calories 341 calories, Fat 24g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 484mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 16g protein.
CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS
My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.
Provided by Alexander Smalls
Categories Summer Salad Corn Okra Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the salad:
- Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
- Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
- For the Creole Caesar dressing:
- In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
- Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
CREOLE POTATO SALAD
Yet another delicious recipe from the Pass It On cookbook compiled by the ladies at the Presbyterian Church in my hometown.
Provided by Dreamgoddess
Categories Potato
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in salted boiling water for about 12 minutes or until the potatoes are tender.
- Drain and cool slightly.
- Combine the mayonnaise, mustard, vinegar, salt, horseradish, garlic salt, and red pepper in a large bowl.
- Add the potatoes, eggs and onion.
- Mix well and serve chilled or at room temperature.
Nutrition Facts : Calories 328.3, Fat 12.2, SaturatedFat 2.6, Cholesterol 216.6, Sodium 730.3, Carbohydrate 43.9, Fiber 4.5, Sugar 5.1, Protein 11.3
CREOLE POTATO SALAD
This is one of the best potato salads I've ever had. My friend's mom made this at a party and she went through 2 whole batches!! The recipe comes from The Dinosaur BBQ Restaurant in Rochester, NY. **Note** The creole recipe in the ingredients section makes 2 1/2 cups, save the balance in a zip top bag in the freezer for future use.
Provided by Cookin in NJ
Categories Creole
Time 45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Hard-boil eggs, peel, chop and set aside.
- Cook Bacon, drain, crumble and set aside.
- Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
- Drain and cut the potatoes into 1 inch chunks.
- Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.
- Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.
- Pour over the potatoes and stir well.
- Taste for seasoning and add salt and creole seasoning if more is needed.
- Top with crumbled backin right before serving.
- Enjoy!
CREOLE CAESAR SALAD
This recipe is from a New Orleanian chef and caterer, Emile L. Stieffel, very slightly adapted. If you can get red leaf romaine, the salad is beautiful; if you can't, get another green head. The boston lettuce adds a nice texture difference. I highly recommend that you make your own seasoned croutons--specifically Crescent City Croutons, elsewhere on this site. Chef's Note: The fish sauce is a excellent way to get the traditional flavor of anchovies to the salad without actually having to use anchovies. There is only a hint of flavor when 1/2 tsp. is used.
Provided by BarbryT
Categories Vegetable
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Wash the lettuce heads carefully by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain.
- Cut the lettuce widthwise into 1/2-inch wide strips. Place the lettuce strips in a large bowl; dry thoroughly with paper towels. Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil.
- In a separate bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, soy and fish sauces until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.
- Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad well but no longer than 2 hours. Add cheeses, toss gently, add croutons. Serve.
Nutrition Facts : Calories 165.6, Fat 16.3, SaturatedFat 2.9, Cholesterol 34.7, Sodium 117.9, Carbohydrate 2.5, Fiber 1.3, Sugar 0.9, Protein 3.4
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