* Note: See the "Fresh Herb Salad" recipe which is included in this collection. In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 07-28-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (641g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 649 (95%)|
|Amt Per Serving||% DV|
|Total Fat 72.1g||96 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 34.6g|
|Polyunsanturated Fat 23.8g|
|Cholesterol 0mg||0 %|
|Sodium 212.3mg||7 %|
|Potassium 374.6mg||10 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 10g|
|Protein 1.6g||2 %|
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Calories per serving: 685
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