Spicy Fried Oysters On Jalapeno Caesar Salad Recipes

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SPICY JALAPENO SLIDERS



Spicy Jalapeno Sliders image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 12

1 pound ground beef
2 jalapenos, seeded and diced fine, plus whole or sliced, for serving
2 shallots, chopped fine
1/2 cup panko bread crumbs
1/4 cup heavy cream
1/4 cup grated spicy Monterey Jack cheese
Pinch garlic powder
Kosher salt
1/2 teaspoon cracked black pepper, plus pinch
1 cup creme fraiche
1/4 cup store-bought salsa verde
12 mini dinner rolls

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.
  • In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.
  • Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

SPICY FRIED OYSTERS ON JALAPENO CAESAR SALAD



Spicy Fried Oysters on Jalapeno Caesar Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

2 large egg yolks
4 cloves smoked garlic, minced
2 shallots, minced
4 anchovy fillets
2 tablespoons hot mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
2 teaspoons balsamic vinegar
3/4 cup canola oil
3/4 cup olive oil
4 roasted and chopped red jalapenos
1 tablespoon chopped cilantro
2 tablespoons lime juice
Salt, to taste
16 medium-large fresh oysters
2 cups dried cornbread crumbs
1 serrano chili, seeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1/2 cup peanut oil
1 large head romaine, outer leaves removed, cleaned, dried, and diced
1/4 cup Cotija or Mexican Farmer's cheese, crumbled
1/4 cup pomegranate seeds
1/4 cup pumpkin seeds (pepitas), toasted and finely ground

Steps:

  • To make dressing, combine egg yolks, garlic, shallots, anchovies, Worcestershire, Tabasco, and balsamic vinegar in a blender. Puree until smooth. Slowly add oils until dressing is emulsified and creamy. Add chopped jalapenos, cilantro, lime juice and salt to taste.
  • Shuck oysters and reserve juice (or have the fishmonger do this for you).
  • In a medium bowl, combine crumbs, serrano chili, garlic, cayenne pepper, and black pepper, mixing well.
  • Lift oysters out of juice, 1 at a time, and dredge in crumb mixture to coat heavily. Strain and reserve 1 tablespoon oyster liquor for vinaigrette. Place breaded oysters on waxed paper until ready to fry.
  • Heat oil in a large saute pan over medium heat. Carefully place oysters in pan, 1 at a time. Brown for 2 minutes, turn, and brown other side for about 2 minutes. Do not overcook. Remove and keep warm.
  • Toss romaine with Caesar Dressing. Place on 4 plates and sprinkle cheese and pomegranate seeds on salad. Dust plate with powdered pumpkin seeds. Place 4 fried oysters on each salad. Serve immediately.

SOUTHWESTERN CAESAR SALAD



Southwestern Caesar Salad image

Delicious Southwestern twist on the classic Caesar Salad (Cesar in Spanish) with chipotle dressing. It makes a beautiful presentation for you and your guests. Serve with warm flour tortillas.

Provided by COOKINCOWGIRLS

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 18

4 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning
1 cup mayonnaise
⅔ cup grated Parmesan cheese
½ cup sour cream
2 anchovy fillets
4 green onions, chopped
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1 canned chipotle pepper
1 ½ teaspoons minced garlic
1 teaspoon Worcestershire sauce
8 cups romaine lettuce, torn into bite-size pieces
½ cup garlic flavored croutons
¼ cup shredded Parmesan cheese
1 red bell pepper, sliced into thin rings
1 yellow bell pepper, sliced into thin rings
1 orange bell pepper, sliced into thin rings

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips.
  • In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth.
  • Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.

Nutrition Facts : Calories 608.3 calories, Carbohydrate 38.2 g, Cholesterol 114.2 mg, Fat 33.9 g, Fiber 4 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 1663.7 mg, Sugar 9.2 g

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