Red Mesa Vegetarian Platter With Ranchero Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Great side dish for those mexican or spanish dinner Ingredients:
6 medium onions |
1 cup canned crushed tomatoes |
1 tbsp. chile powder |
2 tsp. paprika |
3 tbsp. jalapeño chiles, minced |
plate setup |
3-1/2 lbs. black beans, cooked or canned |
2-1/4 lbs. spanish-style rice |
24 crusty polenta, half-moons |
12 slices firm large tomatoes, sliced 1/2-inch thick, grilled |
48 slices tomatillos (optional), husks removed, skewered, grilled |
48 strips zucchini squash, sliced lengthwise, grilled or orange or red bell pepper, cut into 1-inch strips, grilled |
24 fresh sage leaves (optional) |
1-1/2 lb. mexican queso añejo, feta or pressed salted farmers cheese, sliced (optional) |
Directions:
1. Ranchero onions: cut 1/2-inch of the tops of the onions and slightly trim root ends, but DO NOT cut into root base. Bloom onions in onion bloom machine, turn onions upside down and cut in half, carefully leaving root base on each half.
2. Line up onion halves cut side up at 45-degree angle in baking pan. Spoon tomatoes over onions. Sprinkle with chili powder, paprika, chiles. Cover and bake at 425°F for 30 to 45 minutes or until onions are tender in center, but petals still have body and stand upright.
3. For each serving, portion 4-1/2 oz. (1/2 cup) beans in center of plate. Set a ranchero onion half on beans. Fluff onion petals with fork and baste with pan juices. Surround with 3 oz. (1/2 cup) rice, 2 pieces of polenta, 1 slice tomato, 3 tomatillos and 3 or 4 slices of zucchini or bell pepper. Garnish with sage. Add 2 oz. queso anejo cheese, if desired.
4. Crusty polenta: Slice commercial polenta chub into 1/2-inch slices. Halve slices. Top with grated Parmesan cheese and broil until they start to brown.
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