Portobello And Zucchini Sandwiches With Tomato Salsa Recipes

Steps:

• Season chicken liberally with salt and pepper. Heat a large saute pan over medium-high heat, add oil, and place chicken in pan skin side down. Sear for 4 minutes, then reduce heat to medium and continue cooking for another 8 minutes. Turn chicken and cook another 4 minutes, or until just cooked all the way through.
• Meanwhile, make sauce by melting butter in a medium saute pan over moderate heat. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add jalapenos and cumin, lower heat, and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream or half-and-half and cilantro stems and return to a boil. Remove from heat. Puree in a blender, pass through a wire mesh strainer, and return to heat.
• Whisk egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour one cup pureed cilantro sauce into egg mixture to temper. Then combine egg mixture with puree and cook over low heat, stirring constantly, until sauce is thick and smooth.
• Arrange grilled chicken over a bed of your favorite rice and spoon sauce over all. Garnish with cilantro leaves, grilled scallions, and Pickled Tomato Salsa. Serve immediately.
• In a large bowl, toss tomatoes with scallions and serrano chiles.
• In a medium saucepan, bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days. Makes 2 cups.

Steps:

• 1. Mix together the puree, pepper sauce and honey. Reserve.
• 2. Toss the frisee with the olive oil and vinegar. Season to taste with salt and pepper.
• 3. Place a metal ring, about 2 inches across and 1 inch high, on a dinner plate. Add 1/8 of the frisee mixture to it. Top the frisee with 1/8 of the Simple Ceviche with Herbs; this should just about reach the top of the ring. Remove the ring, and decorate the ceviche tower with a little of the tomato puree mixture (out of a squeeze tube, if you desire). Decorate the plate with dabs or squiggles of the tomato puree mixture, and drizzle olive oil over all.
• 4. Repeat step 3 seven times. Serve immediately.
• Using a very sharp knife, cut the fish into thin, fairly broad slices. In a bowl, mix it with the lime juice. Let stand for 10 minutes at room temperature.
• Meanwhile, cut the tomatoes in half horizontally. Rub each tomato half against a coarse grater, catching the juices in a bowl. Discard the tomato skins. Mix the tomato juice with the hot pepper sauce and honey. Blend well.
• Remove the fish from the lime juice, and discard the juice. Add the tomato mixture to the fish, along with the chili, cilantro, mint and chives. Taste for seasoning.
• Divide the ceviche among 8 small plates, drizzle with a little olive oil, garnish with cilantro leaves, and serve immediately.

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
• Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
• Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
• To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.