SLUG SALAD
The slug in this recipe refers to the texture of the mandarin oranges. This is from the Firehouse Food: Cooking with San Francisco's Firefighters cookbook. They suggest only to use Girard's Champagne Dressing- but I'll leave that up to you.
Provided by cookiedog
Categories Oranges
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
- Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
- To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
- Sprinkle the almonds over the salad and serve immediately.
Nutrition Facts : Calories 194.5, Fat 10.2, SaturatedFat 4.6, Cholesterol 17.5, Sodium 279.5, Carbohydrate 21.8, Fiber 3.3, Sugar 16.6, Protein 7
FIREHOUSE SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl toss the lettuce, tomatoes, red onion, carrots and black beans to evenly combine. Plate this mixture and top with the mango and the beet sticks. Drizzle on lime cumin vinaigrette.
- Combine the lime juice, rice wine vinegar, cumin, honey and jalapeno until smooth. Slowly drizzle in the olive oil. Season with salt and pepper. Whisk in cilantro. Taste and adjust seasonings. Reserve.
- To morph into a Sauteed Shrimp Salad: Place 12 to 15 (about 3/4 pound) large peeled shrimp in a small bowl. Pour about half of the lime cumin vinaigrette over the shrimp. Cover and marinate for 20 minutes.
- In a saute pan over high heat, toss the shrimp, with salt and pepper, for 2 to 3 minutes, or until their tails turn bright pink. Serve over the salad and drizzle on remaining lime cumin vinaigrette.
Nutrition Facts : Calories 232 calorie, Fat 2.2 grams, SaturatedFat 1.2 grams, Carbohydrate 46 grams, Fiber 13 grams, Protein 10 grams
MISSISSIPPI SLUGBURGER
I'm showing you my take on one of America's strangest hamburgers, and certainly the hamburger with the strangest name. But don't worry, this is 100% mollusk free. The name comes from the fact that these used to cost a nickel-and in the past, the slang term for nickel was "slug."
Provided by Chef John
Categories Hamburgers
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
- Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
- Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
- Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
- Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
- Dampen your fingers with water and form mixture into hamburger patties.
- Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
- Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 16.1 g, Cholesterol 54 mg, Fat 15.1 g, Fiber 1.2 g, Protein 16.1 g, SaturatedFat 5.8 g, Sodium 735.8 mg
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