Emerilschickpeasalad Recipes

Steps:

• In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
• Then add feta and stir gently to combine.
• Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
• Serve with bed of lettuce and tomatoes, spoon mixture over leaves.

Steps:

• Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
• Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
• In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
• When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

Steps:

• In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.

Steps:

• Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Creole seasoning and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes.
• Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened.
• Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.

Steps:

• Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
• In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
• In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
• Top chicken with chickpea relish; serve with arugula and lemon wedges.

Steps:

• Put enough oil in a large frying pan to fill about a quarter of an inch.
• Put burner on medium heat.
• In a shallow dish mix the bread crumbs and Essence till well blended.
• Dip chicken into milk and then coat each side in breadcrumbs.
• Fry each side till slightly brown.
• Drain on paper towels to get the extra oil out.