MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD
Provided by Emeril Lagasse
Categories appetizer
Time 2h20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the grill. Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley. To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard.
SWEET POTATO SALAD WITH HARD-BOILED EGGS
When I served this salad to relatives visiting from the Midwest, I was surprised to find it was something they'd never tried before. It's a real favorite in our area.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice. In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours.
Nutrition Facts :
WARM SWEET POTATO SALAD WITH CHORIZO
Make and share this Warm Sweet Potato Salad With Chorizo recipe from Food.com.
Provided by DailyInspiration
Categories Yam/Sweet Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces. Once the water returns to a boil, reduce the heat to medium and simmer for about 10 minutes until almost tender and a knife can go through without breaking a piece. Drain and transfer to a baking dish large enough to hold the sweet potatoes in a single layer. Preheat oven to 400 degrees F.
- Whisk together orange juice, oil, sugar, and S & P in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after 10 minutes, until the potatoes have started to brown and the sauce has thickened. Remove from the oven.
- Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5-6 minutes, when it has nicely browned and crisped, us a slotted spoon to top the hot potatoes.
- Sprinkle the jalapeno, red onion and cilantro on top and toss gently to combine. Serve warm.
Nutrition Facts : Calories 677.9, Fat 32.2, SaturatedFat 9.7, Cholesterol 50, Sodium 1327, Carbohydrate 78.2, Fiber 10.7, Sugar 20.7, Protein 19.7
CHORIZO & SOFT-BOILED EGG SALAD
This anytime summer salad will be on the table in just 30 minutes
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.
- Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.
- Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.
Nutrition Facts : Calories 374 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 2.3 milligram of sodium
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WARM SWEET POTATO SALAD WITH CHORIZO - PATI JINICH
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- Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces, once it comes back to a boil, reduce the heat to medium; simmer for about 10 minutes, until almost tender and a knife can go through without breaking a piece. Drain, and transfer to a baking dish large enough to hold the pieces almost in a single layer.
- Whisk together orange juice, oil, sugar, salt and pepper in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after about 10 minutes, until the potato pieces have started to brown and the sauce has thickened. Remove from the oven.
- Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5 to 6 minutes, when it has nicely browned and crisped, use a slotted spoon to top the hot sweet potatoes.
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