Sauerkraut Salad
Ingredients
1 qt. sauerkraut
1 medium-size bell pepper, chopped
1 medium-size onion, chopped
1 cup celery, chopped
1 cup granulated sugar
1/2 cup olive oil
1/4 cup vinegar
Preparation Instructions
1
Wash, prepare, and chop all the vegetables.
2
In a large bowl, mix together all ingredients. Chill in refrigerator for at least two hours before serving.
Cottage Cheese
Ingredients
2 Lbs. Cottage large curd drained.
2 Cucumbers peeled/seeded and diced fine.
8 to 10 Red radishes diced small.
1 Pack of scallions sliced finely.
2 to 4 Stalks of celery skin peeled off and diced into small cubes.
1/2 to 1 Cup cilantro finely chopped.
1 Cup chopped walnuts.
A little bit of salt. Be careful with the salt there is salt in the cottage cheese.
Black pepper to taste.
Optional: If you want spicy you can add red pepper flakes in place of black pepper.
Instructions
You Will Need The Following Tools:
1 Large bowl enough to handle 2 Lbs. of cottage cheese and other ingredients.
1 Large Rubbermaid spatula to fold ingredients into each other.
1 Large strainer to drain the liquid out of the large curd cottage cheese.
Preparation:
1. Put large curd cottage cheese into the strainer over a bowl and allow liquid to drain.
2. You will have to shake the cottage cheese often to get the liquid out. Took 3 hours for me.
3. Peel/slice cucumber then dice cucumber put aside.
4. Clean and dice your radishes and put aside.
5. Clean and slice your scallions and put aside.
6. Clean and peel the skin off of 2 to 4 celery stalks and put aside.
7. Chop 1/2 to 1 cup of cilantro and put aside.
8. Have one cup of chopped walnuts set aside.
9. Salt and black pepper to taste.
Make The Salad:
Put the strained cottage cheese into a large bowl.
Add your diced cucumber and fold into cottage cheese with your Rubbermaid spatula.
Add your diced celery and fold it into the salad mixture.
Add your diced radish to the salad mixture and fold it into the mixture.
Add your sliced scallions and fold into salad mixture.
Add your cilantro now and fold into the salad mixture.
Now it’s time to add your walnuts to the salad mixture and fold in well.
Once this is all done your salad is technically finished.
You can put the salad mixture in the fridge to chill for awhile.
Now cut up some veggies to stuff with the salad mixture.
Twin Hearts Apricot Glazed Shrimp and Peppadew Salad Recipe
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients:
3 Tbsp brandy
1 Tbsp water
6 dried apricot halves
2 Tbsp crumbled feta cheese (or mild blue cheese)
1/2 tsp cream or milk (plus additional as needed)
1/4 tsp dried tarragon
4 medium peppadews (see Cook’s Note)
8 peeled and cooked jumbo shrimp (see Cook’s Note)
4 thin wood or metal skewers
1 Tbsp apricot (or peach) preserves
2 tsp white wine vinegar
1 Tbsp light olive oil
Pinch of cayenne pepper
Salt and pepper to taste
Preparation:
In a small saucepan, heat the brandy, water, and apricots until just simmering, then cover and turn off the heat. Let sit for 15 minutes
Mash the feta, milk, and tarragon together until almost smooth, adding a few more drops of milk if needed. Fill the peppadews with the feta mixture
Dry the shrimp thoroughly between plain paper towels. On a flat surface, arrange 4 of the shrimp into two heart shapes. Push a skewer across the tops of the shrimp, maintaining the natural curve.
Place a peppadew inside each ‘heart’ and push another skewer across the middle, through the shrimp and the peppadews. Repeat with remaining shrimp and peppadews.
Preheat broiler on high heat. Place the shrimp skewers on a broiling pan. Brush with the apricot preserves. Broil briefly (just a few seconds) very close to the heat until lightly colored. Set aside.
Remove the apricots from the brandy and cut into strips. Whisk together 2 tablespoons of the brandy with the remaining ingredients.
Divide the greens between two plates and drizzle some of the dressing over the greens. Top with the apricot strips and the shrimp skewers.
Makes two servings of Twin Hearts Apricot Glazed Shrimp Salad
Cook’s Note:
Pair up shrimp that are approximately equal in size. If they don’t have enough of a natural curve to form a proper heart shape, adjust the curve as they are skewered.
Peppadews are a sweet, slightly spicy pepper from South Africa. They can be found in jars in the pickle and olive section of the supermarket.
Fresh roasted royal shrimp salad from the Mediterranean
This Roasted Shrimp Salad will impress you and your guests, rest assured. The blessing in disguise with this recipe is that it takes minimal time and the end result looks a bit gourmet with the garnish of dill and capers.
Servings - 4
Preparation Time
20 minutes
Cooking Time - 20 minutes
Recommended Wine - Graves blanc
Ingredients
1.8 lbs. royal shrimp, 0.66 lbs. mesclun (chervil, arugula, leafy lettuces and endive in equal proportions), 1 oz. royal caviar, 2 green onions, fine herbs (basil, chervil, dill) For the aromatic vinaigrette: 1/4 cup balsamic vinegar, 1/4 cup cups pure cold-pressed olive oil, 1/4 cup hazelnut oil, 1 1/2 tablespoons white wine from Provence, 1 teaspoon mustard, salt, pepper, and a small amount of truffle juice
Preparation InstructionsRemove the shells from the shrimp. Gently remove the intestines and rinse them. Roast the tails on high heat. Lightly brown in a Teflon pan with a drop of olive oil. Season with salt spiced with fresh thyme. Mix the mesclun, chopped fine herbs, and vinaigrette (which you have prepared according to your own taste), in a large wooden salad bowl. Place the salad in the middle of each 4 serving dishes and garnish with the roasted shrimps, the fine herbs, and the caviar grains.
Salad of royal shrimps and mesclun from Nice
Shell the shrimps, remove the guts carefully and rinse them. Make to roast the tails to fire quick, slightly rosy, in a frying pan Teflon, with a net of olive oil. Season with salt spiced to the fresh thyme.
Servings4
Cooking Time - 20 minutes
Recommended Wine - Graves blanc
Ingredients.
28 oz. of royal shrimp,
10 12 oz. of mesclun (young chervil,
arugula,
leafy lettuce,
and endive leaves),
1 oz. royal caviar (optional),
2 green onions, minced,
herbs (basil, chervil, dill),
aromatic vinaigrette (1 1/2 oz. vinegar balsamic, 1 ½ oz. cl extra virgin olive oil, 1 ½ oz. hazelnut oil, ½ oz. white wine, a spoonful of mustard, salt, freshly ground pepper, truffle juice)
Preparation Instructions
Shell and gut shrimps. Rinse well. Saute the tails in a Teflon frying pan with a little olive oil, until slightly rosy. Season with salt and sprinkle with fresh thyme. In a large wooden salad bowl, mix mesclun, chopped herbs, and vinaigrette. Arrange salad in a dome shape on 4 plates and trim with the roasted shrimps, stems of herbs, and caviar.
