Tio Pepes Salad Recipes

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SANGRIA - TIO PEPE'S VERSION RECIPE - (3.3/5)



Sangria - Tio Pepe's Version Recipe - (3.3/5) image

Provided by ngteller

Number Of Ingredients 10

1 bottle of wine:
a heavy red
or
a white that is not too sweet
1/2 cup triple sec
1/2 cup brandy
1/2-3/4 cup sugar syrup
1 apple diced, with peel
1 orange cut in wedges, with skin
1 lemon with skin, quartered then cut into smaller pieces

Steps:

  • Mix ingredients together. Serve over ice.

POTATOES AND PEPPERS



Potatoes and Peppers image

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

Provided by littlehemmy

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

Steps:

  • Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g

SHRIMP IN GARLIC SAUCE - LIKE TIO PEPE'S



SHRIMP IN GARLIC SAUCE - LIKE TIO PEPE'S image

Categories     Shellfish     Appetizer

Number Of Ingredients 9

8 shrimp, (16-20 count)
1/4 cup fresh parsley, minced
1 large head garlic, minced
1 pinch saffron
1 dried pepper (chile arbol)
extra virgin olive oil
1 ounce dry sherry
salt, to taste
fresh ground black pepper

Steps:

  • Peel Shrimp. Leave the very end of the tail on. Cut along the back of the shrimp tail 1/8-inch and remove vein. Clean and set aside in cold water. Mince garlic, parsley. Heat olive oil in a small saucepan. Pour enough olive oil so that it is about 1/4 inch deep in the pan. Add one tooth of garlic. Use moderate heat to raise the temperature slowly. When the garlic tooth begins to sizzle, lower the heat slightly and add the minced garlic, parsley, saffron and shrimp. Break the dried pepper in half and toss it in the pan. Salt and pepper to taste. Use a spoon to gently to stir the ingredients, turning the shrimp over to cook evenly. The heat should be high enough for the ingredients to sizzle, but so high that the oil smokes and burns the ingredients. Add the dry sherry towards the end when the shrimp have changed color and are just about ready. Cooking time should be about 5 minutes. Transfer ingredients to a deep plate and serve immediately. CHEF'S NOTE: This is traditional cooked in a heat resilient ceramic bowl and is served sizzling. To reproduce this sizzling presentation you can preheat the ceramic bowl in the oven and transfer ingredients to it when ready. Be sure to have ready a wide brim serving plate on which to place and carry the hot ceramic bowl. An oven pad placed between the bowl and the serving plate is advised. The Spanish tend to use a cazuela when cooking this dish as this is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the oven.

TIO PEPE'S SALAD



TIO PEPE'S SALAD image

Categories     Lettuce

Yield 6

Number Of Ingredients 7

I Garlic Clove peeled
1 ½ Heads Iceberg Lettuce
4 Lg Tomatoes
40 Small Green Olives(pimento stuffed)
¼ C Romano Cheese (Finely Grated)
½ C Olive Oil
1 Lg Lemon

Steps:

  • Rub the garlic clove over the complete inside of a large wooden salad bowl and discard the clove. Tear the lettuce into bite size pieces and put into the bowl. Chop the tomatoes into small bit size pieces. Add the tomatoes and olives to the bowl with the lettuce. Sprinkle the cheese over the top of the salad. Immediately before serving pour the olive oil and squeeze the lemon over the salad. Toss and serve.

LOUIS PAPPAS' FAMOUS GREEK SALAD



Louis Pappas' Famous Greek Salad image

This recipe is taken from "The Gasparilla Cookbook" and it combines the wonderful flavors of the greek salad served on top of a delicious potato salad. The finishing touches are peeled and cooked shrimp on top with olives, peppers, and green onions arranged around the salad. Great presentation and well worth the effort. You may omit the watercress and anchovies,as well as, change up the veggies any way you wish.

Provided by DailyInspiration

Categories     Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 22

6 potatoes, boiled
2 green onions, chopped
1/4 cup parsley, finely chopped
1/2 cup salad dressing
salt
1 lettuce, entire bunch
3 cups potato salad (see above)
12 watercress leaves (optional)
2 tomatoes, medium and cut into wedges
1 cucumber, cut lengthwise into 8 fingers
1 avocado, cut into wedges
8 ounces crumbled feta cheese
1 green pepper, cut into 8 strips
4 slices canned beets (optional)
4 shrimp, peeled and cooked
4 anchovy fillets
12 black olives (greek style preferred)
4 radishes, sliced
4 green onions, whole
1/2 cup distilled white vinegar
1/4 cup olive oil
1/4 cup salad oil (blend both oils together)

Steps:

  • Line a large platter with outside lettuce leaves. Place 3 cups of the potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded.
  • Arrange the watercress on top of this.
  • Place the tomato wedges around the outer edge of the salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad.
  • Place the avocado slices around the outside.
  • Place crumbled feta on top of the salad, with the green papper slices over all.
  • On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on top of the shrimp.
  • The olives, peppers and green onions can be arranged as desired.
  • The entire salad is then sprinkled with the vinegar and then with the oil.
  • Sprinkle the oregano over all and serve at once. Serve with toasted garlic bread.

LOUIS PAPPAS FAMOUS GREEK SALAD RECIPE - (4.3/5)



Louis Pappas Famous Greek Salad Recipe - (4.3/5) image

Provided by brainey

Number Of Ingredients 24

6 boiling potatoes
2 medium sized onions or 4 green onions
1/4 cup finelly chopped parsley
1/2 cup thinly sliced green onion
1/2 cup salad dressing
Salt
1 large head of lettuce
3 cups potato salad
12 roka leaves or 12 springs watercress (roka is a Greek veggie, sometimes spinach is substituted)
2 tomatoes cut into 6 wedges
1 peeled cucumber, cut into 8 fingerslengthwise
1 Avocado pear peeled and cut into wedges
4 portions of Feta Cheese
1 green bell pepper cut into 8 rings
4 slices of canned cooked beets
4 peeled and cooked shrimp
4 anchovy fillets
12 black olives (Greek style preferred)
12 medium hot Salonika peppers (pickled)
4 fancy cut radishes
4 whole green onions
1/2 cup distilled white wine
1/4 cup each of olive and salad oil blended
Oregano

Steps:

  • Line a lrge platter with the outside lettuce leaves and place 3 cups of the potato salad in a mound, in the center of the platter. Cover with the remaining lettuce which has been shredded. Arrange the roka or watercress on top of this. Place the tomato wedges around the outer edges of salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on the top of the salad, with the green pepper slices over all. On the very top place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkled with the vinegar and then with the blended oil. Sprinkle the oregano over all and serve at once. Garlic toasted Greek bread is served with the salad. POTATO SALAD Boil the potatoes in the jackets for abour 30 minutes or until tender but not soft, when tested. Drain, cool and peel the potatoes when cold, slice into a bowl. Cut onions and pepper into thin slices, and chop the parsley. Add to the potatoes and sprinkle lightly with salt. Fold in the sald dressing using more if necessary to hold salad together lightlhy.

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