70410 grilled portobellos rice vinaigrette flay Recipes

gluten-free tortillas, butter-flavored cooking spray, portobello caps, chopped, light balsamic vinaigrette, canned no-salt-added black beans, rinsed and drained, diced pimiento, drained, shredded reduced-fat 4-cheese mexican blend cheese, sliced green onions, fresh salsa (optional), reduced-fat sour cream (optional)

rice wine vinegar, smooth peanut butter, chopped fresh ginger, chipotle peppers , puree, soy sauce, honey, toasted sesame oil, canola oil, salt & freshly ground black pepper, head napa cabbage, shredded, head romaine lettuce, shredded, carrots, shredded, snow peas , julienned, coarsely chopped fresh cilantro leaves, sliced green onion, shredded rotisserie cooked chicken, chopped roasted peanuts, chopped fresh mint leaves, chili oil (optional), grilled lime, halved for garnish

chopped garlic, salt and pepper, rice vinegar, soy sauce, sesame oil, red chili flakes, asian eggplants , halved lengthwise, vegetable oil, chopped fresh mint or cilantro leaves

canola oil, spanish onion, finely diced, granny smith apple, cored and diced, heaping tbsp mesa curry powder , recipe follows, fish stock or vegetable stock, unsweetened coconut milk, ears corn, grilled and kernels removed, kosher salt and freshly ground black pepper, skinless halibut fillet, preferably center cut (about 2 lb), canola oil, kosher salt and freshly ground black pepper, handful fresh cilantro leaves , for serving, handful fresh mint leaves , for serving, grilled cherry tomato chutney , recipe follows, ancho chile powder, ground coriander, ground cumin, ground fennel, ground turmeric, ground cardamom, ground chile de arbol, ground black pepper, kosher salt, grape tomatoes, canola oil, kosher salt and freshly ground black pepper, cider vinegar, light brown sugar, coriander seeds, cumin seeds, chopped cilantro, chopped mint, zest of 1 lime

portobello mushrooms (about 10 oz), thick) slices peeled eggplant (about 8 oz), balsamic vinaigrette (such as wish-bone), divided, chopped bottled roasted red bell peppers, chopped fresh basil, provolone cheese, onion rolls, halved, spinach leaves

salmon fillets, skin removed (4 oz each), dijon mustard, canola oil, fresh tarragon, leaves only and roughly chopped, garlic clove, minced, salt, fresh ground black pepper, red onions, minced, garlic cloves, dijon mustard, rice or 1/4 cup champagne vinegar, canola oil, walnuts, toasted and coarsely chopped, pepper, dried brown lentils or 1 cup green lentil, rinsed, garlic cloves, peeled and smashed, bay leaf, rosemary sprig, salt and pepper, carrot, finely diced, celery, finely diced, red onion, very finely diced, parsley, finely chopped, chopped tarragon, vinaigrette (see recipe above), lentils (see recipe above), lemon wedge (optional)

boneless skinless chicken breasts, kosher salt, flour tortillas, shredded cheese (mexican blend ), mixed baby lettuces and spring greens, washed, dried and torn, citrus vinaigrette (see recipe below ), cooked corn kernel, sliced roasted peppers (red, yellow or poblano), salsa (see tomato ), chimichurri sauce (see ), ripe avocado, quartered and cut into fan, olive oil, rice wine vinegar, orange juice, dijon mustard, honey, minced garlic, minced shallot, chopped fresh cilantro

portobello mushrooms, stems and gills removed, asian baste , recipe follows, ginger-lemongrass puree , recipe follows, asparagus, coconut rice cakes , recipe follows, leek , julienne, carrot , julienne, red onion , julienne, stalks celery , julienne, soy sauce, mirin rice wine, cilantro pesto , recipe follows, sweet and sour tomato jam , recipe follows, honey, rice vinegar, minced fresh garlic, minced fresh ginger, hoisin sauce, black bean garlic sauce, lemon juice, olive oil, sesame oil, dried chile flakes, crushed, kosher salt and pepper, cilantro, green onions , blanched in boiling water for 15 seconds and cooled, chopped garlic, chopped ginger, crushed red chile flakes, jalapeno pepper, lime juice, yellow onion, dried chile flakes, crushed, diced tomatoes, chopped ginger, water, sugar, rice vinegar, lemon juice, rice, coconut milk, water, sweet coconut flakes, dried , plus 1/4 cup, kosher salt, freshly ground black pepper, white sesame seeds, black sesame seeds, lemongrass, whites only, roughly chopped, serrano chiles, chopped shallots, chopped ginger, chopped garlic, olive oil, kosher salt, black pepper

red bell peppers, grilled, peeled and cut into 1/8, yellow bell peppers, grilled, peeled and cut into 1/8, asparagus, trimmed and grilled, eggplants, halved and grilled, tomatoes, halved and grilled, olive oil, balsamic vinegar, salt and freshly ground black pepper, assorted olives, italian bread , cut into 1/4-inch thick slices, gorgonzola, at room temperature

unsalted butter, all-purpose flour, whole milk, grated sharp yellow cheddar, dry mustard, salt and freshly ground pepper, filet mignons , 12 to 16 oz each, olive oil, soft italian rolls, split and grilled, grilled yellow and red onions, coarsely chopped, grilled mushrooms, sliced, grilled green peppers, sliced, grilled cubano peppers, sliced

cream cheese, at room temperature, soft goat cheese, shredded aged white cheddar cheese, ears corn, grilled in husk and kernels removed, green onions, thinly sliced, salt, freshly ground black pepper, jalapeno chiles, halved, stemmed and seeded, heaping tbsp ancho chili powder, grilled red pepper-tomato sauce , recipe follows, red peppers, grilled, peeled and chopped, tomatoes , grilled until charred on all sides, and coarsely chopped, red wine vinegar, honey, chopped fresh cilantro leaves, olive oil, salt, freshly ground black pepper

wasabi, honey, orange juice, vegetable stock, red curry paste, white wine, shallot chopped, garlic, rice wine vinegar, safflower oil or vegetable oil, kosher salt and pepper to taste, tuna fillets, butter and water, jasmine rice, cooked, vegetable oil, canned whole straw mushrooms, drained, lychee nuts, quartered, wakame seaweed (rehydrated ), carrots, peeled and shaved into strips with peeler

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)

vegetable oil, soy sauce, rice vinegar, dijon mustard, green onions, chopped, minced gingerroot, sliced assorted fresh mushrooms (white , cremini, portobello, shiitake, oyster), teriyaki sauce, mixed salad greens or 16 cups baby spinach, sesame seeds

rice wine vinegar, smooth peanut butter, chopped fresh ginger, chipotle pepper puree, soy sauce, honey, toasted sesame oil, canola oil, salt and freshly ground pepper, head napa cabbage, shredded, head romaine lettuce, shredded, carrots, shredded, snow peas , julienned, coarsely chopped fresh cilantro leaves, sliced green onion, shredded rotisserie chicken, chopped roasted peanuts, chopped fresh mint leaves, chili oil , optional, grilled lime halves, for garnish

ahi tuna steaks (6 oz each), peanut oil, salt and freshly ground pepper, avocados, peeled, pitted and thinly sliced, mizuna leaves, tomatoes, finely chopped, rice wine vinegar, wasabi paste, olive oil, salt and freshly ground pepper

extra-virgin olive oil, fresh basil leaves, salt, freshly ground black pepper, thick slices french baguette, gorgonzola, at room temperature, red bell peppers, grilled, peeled, seeded and thinly sliced, yellow bell peppers, grilled, peeled, seeded and thinly sliced