Spicy Serrano Dressing Food

SPICY YOGURT AND LIME DRESSING

Steps:

• Whisk together the yogurt, buttermilk, cilantro, lime zest and juice, cumin and serrano chile in a medium bowl. Season with salt and pepper. Whisk in the olive oil.

SPICY SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT DRESSING

Steps:

• For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
• For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
• Prepare an outdoor grill with a medium fire.
• Segment both grapefruit over a bowl, reserving the juice (see page 000). Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
• Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
• Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing.

SPICY SERRANO DRESSING

Steps:

• Mix all ingredients together and blend! Peppers & Garlic can be adjusted based on your tastes.

GRILLED CHICKEN & PINEAPPLE SALAD WITH PINEAPPLE-SERRANO DRESSING

Steps:

• Heat grill to medium heat.
• Grill chicken 5 to 7 min. on each side or until done (165°F). Meanwhile, grill pineapple slices and chile 8 to 10 min. or until tender, turning occasionally.
• Cut pineapple into 1/2-inch chunks. Blend dressing, 2/3 cup pineapple chunks and chile in blender until smooth. Cut chicken into strips.
• Combine chicken, dressing mixture, remaining pineapple chunks and all remaining ingredients except lime juice. Drizzle with lime juice.

SPICY KALE CAESAR SALAD

Steps:

• Toss lettuce and kale with all remaining ingredients except chiles and cheese.
• Place on 2 plates.
• Top with chiles and cheese.

ESCAROLE SALAD WITH WHITE BEANS AND LIME VINAIGRETTE

Steps:

• Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve.

SPICY COCONUT DRESSING

Steps:

• Shake together coconut milk, chile, scallion, lime juice, mint, oil, and salt.

SPICY SALAD DRESSING

Steps:

• Blend all ingredients thoroughly.
• Chill.
• Enjoy.

SPICY SESAME NOODLE, GREEN BEAN, AND CARROT SALAD

Steps:

• Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
• Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often, about 2 minutes. Drain. Rinse pasta under cold water. Drain well.
• Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)