103997 grilled portobellos filled rice almond vinaigrette Recipes

beef tenderloin, trimmed, water, cut green beans (about 1/2 lb), trimmed watercress (about 1 bunch), grape tomatoes, halved, sliced red onion, presliced mushrooms, hearts of palm, rinsed and drained, red wine vinegar, fresh lemon juice, capers, honey mustard, extravirgin olive oil, sugar, salt, freshly ground black pepper

fresh lemon juice, extravirgin olive oil, chopped shallot, chopped capers, kosher salt, freshly ground black pepper, halibut fillets, kosher salt, chopped fresh chives

olive oil, garlic clove, minced, salt, pepper, boneless skinless chicken breast halves (6 oz each), olive oil, blueberry preserves, maple syrup, balsamic vinegar, ground mustard, salt, pepper, ready-to-serve salad greens, fresh blueberries, snack-size cup (4 oz) mandarin oranges, drained, crumbled goat cheese

olive oil, divided, herbes de provence, beef tenderloin roast (1-1/4 lb), portobello mushrooms, balsamic vinegar, onion, halved and thinly sliced, sugar, salt, pepper, olive oil, balsamic vinegar, sour cream, prepared horseradish, worcestershire sauce, white bread, butter, melted, spring mix salad greens, red wine vinaigrette, julienned roasted sweet red peppers

paprika, freshly ground pepper, halibut fillets, vegetable cooking spray, raspberry-flavored vinegar, chopped fresh parsley, extra-virgin olive oil, chopped fresh basil, sugar, salt, gourmet salad greens

fresh asparagus, grated orange rind, fresh orange juice, olive oil, balsamic vinegar, dijon mustard, salt, pepper, mixed gourmet salad greens, cooked bacon slices, crumbled (optional), orange rind strips

evoo, fresh lemon juice, garlic small minced, dijon mustard, worcestershire sauce, freshly ground black pepper, freshly grated parmesan cheese, olive oil spray, whole hearts of romain lettuce

chopped fresh basil leaves, balsamic vinegar, dijon mustard, honey or maple syrup, garlic, minced or pressed, extra-virgin olive oil, yellow or green zucchini (3 lb. total), rinsed, ends trimmed, and cut into 1/2-inch-thick rounds, basil sprigs, salt and pepper

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

fresh squeezed orange juice, crisco canola oil, rice wine vinegar, fresh grated orange peel, salt, pepper, crisco canola oil, salt, pepper, whole portobello mushrooms, stems removed, yellow summer squash , cut lengthwise, about 1/2-inch thick, salad greens, scallions, toasted sesame seeds

asparagus, grilled, assorted mushrooms (portobello, cremini, shiitake) coarsely chopped, olive oil, chopped fresh thyme, salt and pepper, toasted pecans, american blue cheese, dijon mustard, ancho chile powder, salt, red wine vinegar, olive oil

fresh tomatoes, halved and seeded, drizzle of olive oil, salt, freshly ground black pepper, portobello mushrooms, stemmed and cleaned, fresh mozzarella cheese, sliced 1/2-inch thick, olive oil, chopped onions, water, chopped garlic, arborio rice, unsalted butter, heavy cream, freshly grated parmigiano-reggiano cheese, chopped green onions ( scallions), green parts only

balsamic vinegar, espresso, red wine, garlic, chopped, salt and freshly ground black pepper, heavy cream, roasted red bell pepper, cleaned and seeded, garlic, red onion, serrano pepper, olive oil, garlic, portobello mushroom cap, chopped, shitaki mushroom caps, chopped, seasoned bread crumbs, salt and freshly ground black pepper, portobello mushroom caps, grilled, fresh spinach, sauteed lightly, chicken breast, grilled , 3/4 done, cut into 1/2-inch strips, fresh mozzarella, water, spinach, thinly sliced or chiffonade, optional, bell pepper , brunoise or small dice, optional

shiitake mushrooms, portobello mushroom, stems removed, olive oil, divided, salt and freshly ground pepper, red potatoes, cut into 1-inch cubes, cooked, red onion, finely sliced, red peppers , julienned, white wine vinegar, dijon mustard, garlic, finely chopped, chopped fresh thyme, coarsely chopped fresh flat leaf parsley

white wine vinegar, anchovy, minced , optional, dijon mustard, kosher salt, plus more for seasoning, freshly ground black pepper, extra-virgin olive oil, plus more for brushing, roughly chopped parsley leaves, chopped tarragon leaves, portobello mushrooms, stems removed and discarded, ripe plum tomatoes, halved, head romaine, quartered , root end attached

sundried tomatoes , in oil, chopped, red wine vinegar, garlic cloves, smashed, basil chiffonade, olive oil, salt and freshly ground pepper, portobello mushrooms, cleaned and stems removed, head fennel, quartered, artichokes, cleaned and quartered, yellow zucchini, quartered, green zucchini, quartered, olive oil, salt and freshly ground pepper