Best Malibu Barbie Seafood Salad Recipes

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CRAB, AVOCADO AND CUCUMBER TIAN WITH GAZPACHO COULIS



Crab, Avocado and Cucumber Tian with Gazpacho Coulis image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 20

3 ounces jumbo lump crab, picked over to remove cartilage and bones
1 ounce avocado, diced
1 ounce cucumber, diced
1 ounce tomato concasse
1/4 ounce shallots, finely chopped
1/4 ounce chives, finely sliced
1/2 lemon, juiced
2 ounces mayonnaise
2 ounces stiffly beaten whipped cream
Salt and pepper, to taste
2 tablespoons Gazpacho Coulis, recipe follows
3 to 4 sprigs chervil or leaves of basil, for garnish
1 tomato, peeled and seeded
1/2 teaspoon tomato paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
Extra-virgin olive oil
Salt

Steps:

  • In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together. In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
  • Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter. There should be a cylinder of crab salad. Drizzle the Gazpacho Coulis around the crab salad, and garnish with chervil or basil.
  • In a food processor, liquefy the tomato, tomato paste and cucumber. Juice the red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.

TRADESMEN'S TRI-SEAFOOD SALAD WITH BASIL PARMESAN VINAIGRETTE



Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Yield 6 dinner salads, 10 lunch salads, or 20 side dishes

Number Of Ingredients 22

2 fresh lemons
1/3 cup apple cider vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons chopped chives
1/2 packed cup fresh basil leaves, chopped
1/2 cup grated Parmesan
2 1/4 cups extra-virgin olive oil
Freshly ground black pepper
1 (16-ounce) can dark red kidney beans
1 (16-ounce) can chick peas (garbanzo beans)
1 pound fresh green beans, trimmed and cut into 1-inch lengths, and steamed until just tender and allowed to cool
1 (16-ounce) can artichoke hearts, quartered
1 (16-ounce) can pitted black olives, drained
1 pound tri-color rotini pasta, boiled until al dente and allowed to cool
1 pound bay scallops, steamed until opaque and allowed to cool
3 (6-ounce) cans rock shrimp, drained
3 (6-ounce) cans albacore tuna, drained and separated into chunks
1 (8-ounce) bag fresh frozen peas, blanched, drained and cooled
1 pint grape tomatoes, halved
12 basil sprigs, for garnish
Shaved Parmesan, for garnish

Steps:

  • Prepare the vinaigrette, just before use. Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed.
  • In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.)
  • Transfer to serving bowls or serve family style. Garnish with basil sprigs and shaved Parmesan.

MALIBU BARBIE



Malibu Barbie image

This is my favorite drink when I am out on the town, and when I'm home too!

Provided by Sarah Carlson

Categories     Cocktails

Time 5m

Number Of Ingredients 5

1/4 malibu mango rum
1/4 malibu pineapple rum
1/4 malibu coconut rum
1/4 pineapple juice
a splash of cranberry juice

Steps:

  • 1. Pour all ingredients into a glass with ice, add a splash of cranberry juice. Stir and enjoy!
  • 2. I only put 1/4 because it depends on how big your cup is. So just put 1/4 of everything in your cup and drink up! =)

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