Best El Gaucho Salad Recipes
EL GAUCHO SALAD
This salad goes great with any steak barbecue.
Provided by Lynn Clay @LavenderLynn
Categories Lettuce Salads
Number Of Ingredients 8
Steps:
- Put the olive oil, vinegar, salt, and oregano in deep bowl. Mix well.
- Cut the avocados in half and and then into medium pieces. Add the avocado to the vinaigrette and mix.
- Rip lettuce into bite-size pieces and put into large bowl.
- Add the tomatoes, olives, and vinegar with avocado to the bowl.
- Mix the ingredients together so that all is covered with vinaigrette
- Add cheese to the top of the salad and serve.
BIG-BATCH ROQUEFORT DRESSING
According to family legend, this recipe came from the El Gaucho restaurant in Seattle, about 50 years ago. It has been a family favorite ever since! It's a wonderful salad dressing, and a top-notch dip as well. Store in glass jars in the refrigerator.
Provided by Yomama
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 10m
Yield 64
Number Of Ingredients 9
Steps:
- Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 1.1 g, Cholesterol 10.3 mg, Fat 15.1 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 144.7 mg, Sugar 0.4 g
STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
- Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
- Recommended beverage: Argentinian Malbec (red)
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
EL GAUCHO'S WICKED SHRIMP
My brother introduced me to this awesome starter. He and his wife raved about El Gaucho's wicked shrimp. I was excited to find the authentic recipe! Recipe form John Broulette, El Gaucho
Provided by Sondra Beth
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Coat prawns in flour.
- Heat clarified butter or vegetable oil on high heat.
- Add prawns to saute pan.
- Coat with steak seasoning (your favorite store brand like Lawry's or Johnny's will work fine).
- Add garlic to pan.
- To make the spice mixture, mix cayenne pepper, black pepper, salt, red pepper flakes, thyme, rosemary and oregano.
- Grind them together in a spice grinder or food processor.
- Top prawns with 1 1/2 tablespoons of the spice mixture.
- Add white wine, beer and Worcestershire sauce to pan.
- Simmer 2-3 minutes until prawns are cooked.
- Swirl in butter to finish the sauce.
- Serve with a thick rustic bread.
Nutrition Facts : Calories 547, Fat 26.1, SaturatedFat 15, Cholesterol 346.8, Sodium 2306.3, Carbohydrate 32.9, Fiber 2.1, Sugar 1.1, Protein 35.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love