Episode 3 - Pool Party

Episode 3 - Pool Party episode

Cajun chicken salad

• 1 pound skinless, boneless chicken breasts
• Salt
•  1/2 cup mayonnaise
• 2 Tbsp mustard
• 1 Tbsp cider vinegar
• 2 teaspoons paprika
• 1 teaspoon Cajun or Creole seasoning
• 1 teaspoon prepared horseradish
• 2 hard-boiled eggs, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup chopped green onion
• Tabasco or other hot sauce to taste

Grill chicken.  Chop up chicken and mix with ingredients above.  Serve on a baguette or in lettuce cups.

Blackened shrimp on cucumber slice

For the Cucumbers

• 16–20 (½ -inch-thick) English cucumber slices
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. freshly squeezed lime juice
• ½ tsp. sea salt½ tsp. pepper
• 1/3 cup chopped mint

For the Blackened Shrimp

• 2 tsp. paprika
• 2 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. sea salt
• 1 tsp. pepper
• 1 tsp. dried ground thyme
• 1 tsp. dried ground oregano
• ¼ to ½ tsp. cayenne to taste
• ¼ to ½ tsp. red chili flakes to taste
• 16–20 (about 1¼ lbs. total) large deveined tail-on shrimp
• 2 Tbsp. butter
• cooking spray 

1.      Put the sliced cucumbers in a bowl and mix with the olive oil, lime juice, salt, pepper, and mint. Cover and refrigerate.
2. Prepare the blackening seasoning by combining the paprika, garlic powder, onion powder, cumin, sea salt, pepper, thyme, oregano, cayenne, and red chili flakes. Coat the shrimp with the blackening. On the direct heat side of the grill, cook shrimp about 2 minutes per side till well done.    Serve on a cucumber slice.

Gazpacho

·         4 green onions, trimmed
·         1 small red onion, peeled and quartered
·         2 garlic cloves, peeled
·         1/3 cup extra-virgin olive oil, divided
·         1 (1/2-inch-thick) slice country-style bread (about 2 ounces)
·         6 ripe tomatoes (2 1/2 pounds)
·         1 red bell pepper
·         1 green bell pepper
·         1 cucumber, peeled
·         3 tablespoons chopped fresh basil
·         3 tablespoons chopped fresh flat-leaf parsley
·         1 tablespoon chopped fresh oregano
·         1 tablespoon chopped fresh tarragon
·          teaspoon chopped fresh thyme
·         2 tablespoons red wine vinegar
·         3/4 teaspoon sea salt
·         1/4 teaspoon freshly ground black pepper

Grill vegetables.  Let cool.  Combine in a blender and refrigerate.  Serve in a shotglass with toasted baguette.