Best Luxembourg Salad Silver Palate Recipes

LUXEMBOURG SALAD (SILVER PALATE)

Luxembourg Salad (Silver Palate) image

Make and share this Luxembourg Salad (Silver Palate) recipe from Food.com.

Provided by Greatfull

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

12 thick slices bacon, cut into 1-inch pieces
4 slices day-old bread, cut into 1-inch squares
9 cups torn salad greens
1 1/2 cups crumbled blue cheese
4 garlic cloves, finely minced
1/3 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons dijon-style mustard
1 1/2 tablespoons dried herbs, parsley, chives, tarragon, chervil. (I use about 1 tsp each)
1 cup olive oil
salt & freshly ground black pepper, to taste

Steps:

1. Fry the bacon pieces in a medium-size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
2. Saute the bread slowly in the hot bacon fat until crisp and browned. Set aside.
3. Whisk the garlic, vinegar, lemon juice and mustard together in a mixing bowl. Whisk in the herbs. Gradually whisk in the oil. Season to taste with salt and pepper.
4. Combine the salad greens, bacon, croutons, and blue cheese in a salad bowl. Add desired dressing, toss and serve immediately. (I usually have dressing left over).
Note: I usually add grape or cherry tomatoes to the mix for some acidity.

Nutrition Facts : Calories 502.1, Fat 46.4, SaturatedFat 11.4, Cholesterol 25.3, Sodium 615.7, Carbohydrate 13.3, Fiber 1.9, Sugar 1.9, Protein 10.1

SILVER PALATE JALAPENO CHILI

Silver Palate Jalapeno Chili image

From the famous Silver Palate caterers. Great one-dish party fare. Serve with crusty bread and a hearty red wine. (Can be prepared 2 days ahead and refrigerated. Just reheat before serving.)

Provided by JackieOhNo

Categories Pork

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 25

Ingredients

1 lb hot Italian sausage, cut into 1-inch pieces
1 lb sweet Italian sausage, cut into 1-inch pieces
1/4 cup water
1/4 cup olive oil
1/2 lb onion, coarsely chopped
3 tablespoons minced garlic
2 lbs ground chuck
3/4 lb green bell pepper, coarsely choppd
3/4 lb red bell pepper, chopped
1/3-1/2 lb green jalapeno, seeded and cut into 1/8-inch dice
3 (36 ounce) cans Italian plum tomatoes, drained
1 cup dry red wine
2 tablespoons tomato paste
1 cup minced fresh parsley
6 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons dried oregano, crumbled
1 tablespoon dried basil, crumbled
1 tablespoon salt
2 teaspoons fresh ground pepper
1 1/2 teaspoons fennel seeds
2 lbs fresh Italian plum tomatoes, quartered
grated monterey jack cheese or grated cheddar cheese
sour cream
sliced green onion

Steps:

Combine sausages and water in heavy large skillet over medium heat. Cook until sausages are brown, stirring frequently, about 10 minutes. Transfer sausages to paper towels and drain.
Heat oil in heavy Dutch oven over low heat. Add onions and garlic. Cook until translucent, stirring occasionally, about 7 minutes.
Increase heat to medium. Add ground chuck and cook until well browned, mashing with fork and stirring frequently.
Add sausage, bell peppers and chilies. Cook until peppers are wilted, stirring frequently, about 10 minutes.
Mix in canned tomatoes, wine and tomato paste. Stir in herbs and spices. Simmer 10 minutes, stirring frequently.
Add fresh tomatoes and cook 10 minutes. Tip pan and degrease.
Spoon into bowls.
Pass cheeses, sour cream, and onions separately.

Nutrition Facts : Calories 792.2, Fat 49.2, SaturatedFat 16.4, Cholesterol 127.6, Sodium 2115.6, Carbohydrate 39.6, Fiber 12.2, Sugar 19.6, Protein 47.4

GLAZED CORNED BEEF (SILVER PALATE)

Glazed Corned Beef (Silver Palate) image

Make and share this Glazed Corned Beef (Silver Palate) recipe from Food.com.

Provided by Chef PotPie

Categories Meat

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs corned beef
1 cup dark orange marmalade
4 tablespoons dijon-style mustard
4 tablespoons brown sugar

Steps:

Place corned beef in large pot and cover with boiling water.
Bring back to boil, lower heat, cover partially, and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
Preheat oven to 350°F
Mix marmalade, mustard and sugar in a bowl until well combined.
When meat is done, remove from pot and drain.
Place meat in ovenproof dish and pour marmalade mixture over, coating thoroughly.
Bake for 30 minutes, or until glaze is crisp and brown. (Mine had to go a few minutes more for the crispy coating -- worth it!).
Serve hot or at room temperature.

Nutrition Facts : Calories 735.9, Fat 43.1, SaturatedFat 14.4, Cholesterol 222.5, Sodium 2606.6, Carbohydrate 45.5, Fiber 0.4, Sugar 40.9, Protein 41.4