Parrothead Salad Food

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SEAFOOD PARRILLADA



Seafood Parrillada image

Provided by Food Network

Categories     main-dish

Time 1h48m

Yield 4 servings

Number Of Ingredients 15

1/4 cup olive oil
1/2 pound fresh salmon
3/4 pound scallops
1/2 pound calamari rings
1 pound large shrimp, cleaned, tail on
2 tablespoons Old Bay seasoning
2 cups diced red bell peppers
1 cup diced green bell peppers
1 cup diced yellow bell peppers
1 cup diced tomato
1/2 cup diced onion
2 cups sliced mushrooms
2 cups sliced zucchini
1/4 cup light soy sauce
1/2 cup white wine

Steps:

  • In large skillet add the oil and heat. Add all of the seafood ingredients and Old Bay Seasoning and cook for 3 minutes, stirring constantly. Add vegetables, mix thoroughly and cook for 35 minutes. Add the soy sauce and wine and cook for another 30 minutes. Serve with rice, salad, and tortillas.

PARROTHEAD SALAD



PARROTHEAD SALAD image

Categories     Bacon     Berry     Fruit     Leafy Green     Tomato

Number Of Ingredients 9

1 head leaf lettuce, rinsed, dried, and torn into bite-size pieces
1/2 pound fresh strawberries, sliced
1/2 pound fresh blueberries
1 mango, peeled, seeded, and cut into strips
1 cup cherry tomatoes, halved
1/2 cup raisins
1/4 cup slivered almonds, toasted
1/4 cup red onion, chopped
4 slices bacon

Steps:

  • Toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl.
  • Cover, and refrigerate at least 30 minutes to allow the flavors to mingle. Do not refrigerate more than 4 hours@
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
  • To serve, crumble the bacon slices and sprinkle over the salad.

PARSLEY SALAD



Parsley Salad image

Provided by Alton Brown

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 ounces (about 2 quarts) Italian parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

Steps:

  • Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
  • In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

PARROTHEAD SALAD



Parrothead Salad image

I first had this colorful salad at a tailgate before a Jimmy Buffett concert, thus the name! It's perfect for spring and summer get-togethers when the ingredients are fresh and ripe. My supper club likes it even better with Buffett playing in the background! Serve with poppy seed dressing.

Provided by jeannie

Categories     Strawberry Salad

Time 1h

Yield 6

Number Of Ingredients 9

1 head leaf lettuce - rinsed, dried, and torn into bite-size pieces
½ pound fresh strawberries, sliced
½ pound fresh blueberries
1 mango, peeled, seeded, and cut into strips
1 cup cherry tomatoes, halved
½ cup raisins
¼ cup toasted slivered almonds
¼ cup chopped red onion
4 slices bacon

Steps:

  • Toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl. Cover, and refrigerate at least 30 minutes to allow the flavors to mingle. Do not refrigerate more than 4 hours.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and sprinkle over the salad to serve.

Nutrition Facts : Calories 172 calories, Carbohydrate 29.2 g, Cholesterol 6.6 mg, Fat 5.4 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 157.6 mg, Sugar 19.7 g

PARROT HEAD PUNCH



Parrot Head Punch image

I don't have a clue where I got this recipe or why it's called "Parrot Head" punch. But I DO know it's flavors go great together. Who needs alcohol?? NOT ME!! I really like using various fruit nectars in drinks too.

Provided by Redneck Epicurean

Categories     Punch Beverage

Time 5m

Yield 2 quarts

Number Of Ingredients 4

16 ounces orange juice
16 ounces cranberry juice
16 ounces pineapple juice
8 ounces peach nectar

Steps:

  • Mix together well.
  • Serve over ice in your favorite tiki glass.
  • Garnish with pineapple wedge and umbrella.

Nutrition Facts : Calories 420.3, Fat 1, SaturatedFat 0.1, Sodium 19.7, Carbohydrate 102.7, Fiber 1.6, Sugar 71.5, Protein 2.8

THE BEST SEAFOOD SALAD SANDWICHES



The Best Seafood Salad Sandwiches image

I was experimenting in my kitchen, wanting to come up with something light, taste and refreshing to pack as part of our "tailgating fare" for this year's Jimmy Buffett concert. I am quite proud of the end result, VERY tasty with just the right among of *zing*, but not as to overpower the sandwich. And all 24 sandwiches were gone in under an hour. :) ***NOTE, cooking time include chill time in the fridge***

Provided by Parrot Head Mama

Categories     Lunch/Snacks

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb imitation crabmeat
1 (6 ounce) can baby shrimp, drained
1 cup mayonnaise (more or less, to taste)
2 teaspoons dried dill weed
4 scallions, thinly sliced
2 stalks celery, thinly sliced
2 teaspoons prepared horseradish
salt & pepper, to taste
8 buns (the softer the better) or 8 croissants (the softer the better)

Steps:

  • In a medium-large sized bowl, roughly break up the crabmeat into small pieces (but not TOO small -- don't "pulverize" it, LOL).
  • Add shrimp, scallions and celery and toss gently.
  • Add mayo, dill, horseradish, salt and pepper.
  • Mix well, but gently, and chill at least 3-4 hours, or overnight.
  • Serve on soft, flakey rolls/bread/buns/croissants and ENJOY!

Nutrition Facts : Calories 365.5, Fat 13.3, SaturatedFat 2, Cholesterol 60.4, Sodium 1057.5, Carbohydrate 44, Fiber 1.7, Sugar 3.4, Protein 17.4

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