Best Black And Blue Lamb Pistachio And Arugula Salad Recipes

WATERGATE SALAD

Watergate Salad image

The combination of fresh whipped cream with pineapple and marshmallows makes this pistachio-flavored classic an enduring showstopper. Our version adds a bit of cream cheese to the whipped cream, providing a welcome tang to the sweet notes. Although the origin of the name might be cloudy (some say it was a newspaper that renamed Kraft's pistachio pineapple delight with the name of the famous Washington, D.C. hotel), no one will dispute its appeal at the dessert table.

Provided by Food Network Kitchen

Categories dessert

Time 4h15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 cups heavy cream, chilled
4 ounces cream cheese, at room temperature
3 tablespoons confectioners' sugar
One 20-ounce can crushed pineapple in juice
One 3.4-ounce box instant pistachio pudding mix, such as Jell-O
1 cup chopped walnuts
1 cup mini marshmallows
8 maraschino cherries, drained

Steps:

Slowly whisk the heavy cream into the cream cheese and confectioners' sugar in a large mixing bowl with an electric mixer until very smooth, then increase the speed to medium high and beat until medium-stiff peaks form.
Combine the pineapple (with juice), pistachio pudding mix and 3/4 cup of the walnuts in a separate bowl until the pudding mix is dissolved.
Fold in the marshmallows and 2 cups of the whipped cream-cream cheese mixture until fully incorporated. Refrigerate until well chilled, at least 4 hours.
To serve, spoon into small bowls and top with the remaining whipped cream-cream cheese mixture, remaining 1/4 cup walnuts and the maraschino cherries.

TRADITIONAL BLACK & BLEU SALAD

Traditional Black & Bleu Salad image

This is the best salad in the world, and I feel so strongly that way that I would better money on that. I've made allot of salads in my day, but NONE have come even slightly close to this one.

Provided by MizEmerilLagasse

Categories Steak

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

1 porterhouse steak, cut off the bone and into thick slices (or anything else)
1 shiitaki mushroom, sliced 1/4 inch think
1 (10 ounce) bag european mixed greens
1/2 small red onion, sliced into rings and then into 1/4 s
1 (11 ounce) can mandarin orange sections, drained
blue cheese, to top (I like Gorgonzola)
salt and pepper
3 tablespoons raspberry balsamic vinegar
1 tablespoon minced onion
1/2 tablespoon minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup light olive oil

Steps:

In a small bowl, whisk together all the dressing ingredients, except the oil.
Slowly whisk in the oil to incorporate, pour about 2 large tablespoons of the vinaigrette over the steak and mix; refrigerate the rest until needed.
Heat a medium sauté pan over high/medium-high heat with a little oil in it.
Add the mushroom slices, season with salt and pepper, and brown on both sides.
Add the steak and sauté until browned.
Place the European mixed greens on a large plate or bowl, sprinkle the onions over the top, pour the steak and mushrooms in the center, places the mandarin orange sections around the steak and mushrooms, sprinkle with blue cheese and salt and pepper, pour on dressing.
ENJOY!

Nutrition Facts : Calories 599.2, Fat 54.2, SaturatedFat 7.5, Sodium 1599, Carbohydrate 29.9, Fiber 1.8, Sugar 25.6, Protein 3.3

BLACK AND BLUE BURGER

Black and Blue Burger image

Provided by Guy Fieri

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 tablespoon fresh ground black pepper
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne
1 teaspoon granulated garlic
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter
6 cloves garlic, minced
3 tablespoons minced fresh flat-leaf parsley
1 cup mayonnaise
1/4 cup roasted garlic, minced
1 teaspoon yellow mustard
1/4 teaspoon kosher salt
4 dashes Worcestershire sauce
4 pinches fresh ground black pepper
2 pounds ground beef (premium chuck 80/20 blend)
12 ounces blue cheese, such as Point Reyes
8 slices applewood smoked bacon, cooked crispy
4 soft brioche buns, cut in half
1 kosher dill pickle, finely sliced
1/2 Vidalia onion, very finely sliced
1 heirloom tomato, finely sliced
1/4 head iceberg lettuce, finely sliced
1/4 cup canola oil

Steps:

For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately.
For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl.
For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve.
For the black and blue burger: Preheat a grill to medium-high heat.
Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.