Text 201, 107 rader
Skriven 2010-08-15 05:37:00 av Dave Drum (43875.cooking)
Ärende: SF Gate 195
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Eggplant & Portobello W/Red Wine-Mustard Sauce
 Categories: Vegetables, Sauces, Wine
      Yield: 5 servings
 
      3 tb Sherry vinegar
      1 tb Soy sauce
      2 lg Sprigs rosemary; 6" long
      2 lg Garlic cloves; peeled,
           - crushed
    1/4 ts Chopped fresh thyme (opt)
      6 tb Extra virgin olive oil +
           - more for potatoes
           Kosher salt
           Fresh ground black pepper
      3 lg Red potatoes; in 1/2"
           - slices
      1 lg Globe eggplant; in 3/4"
           - slices
      6    Portobello mushrooms; wiped
           - clean, stem removed
           Chopped parsley (opt
           - garnish)

MMMMM-------------------RED WINE MUSTARD SAUCE------------------------
      2 ts Olive oil
      2 tb Minced shallot
      1 c  Dry red wine
      1 c  Vegetable stock
      1 ts Stone-ground or Dijon
           - mustard
           Kosher salt & fresh black
           - pepper
        lg Pinch of minced thyme (opt)
      3 tb Cold, unsalted butter; in
           - several pieces (opt)
 
  This versatile sauce is also good with meat. If meat is
  seared in a skillet, use the same skillet to make the sauce,
  which deliciously incorporates the fond — the browned bits
  left in the pan.
  
  Heat olive oil in a small skillet, and saute shallots until
  soft and light golden brown. Add the wine and reduce by at
  least half. Add the vegetable stock and reduce by half again.
  Whisk in the mustard and season to taste with Salt & pepper.
  Add the minced thyme if using. For a richer sauce with sheen
  and a little more body, remove skillet from the heat and whisk
  in the cold butter one piece at a time until incorporated.
  Adjust seasoning if needed.
  
  Makes about 3/4 cup sauce
  
  If you like, grease the grill grate before adding the vegetables.
  The eggplant and potato slices should be cooked through but
  remain firm enough to hold their shape, though the portobello
  can be enjoyed slightly more al dente.
  
  Mix vinegar and soy sauce in a small, shallow stainless-steel
  bowl; place rosemary springs into vinegar-soy mixture and
  bruise leaves with a pestle or heavy spoon. Add garlic and
  chopped thyme if using, then whisk in oil; set bowl aside
  for at least 30-45 minutes for flavors to infuse. The
  vinaigrette can be made ahead and refrigerated. If
  refrigerating, occasionally taste vinaigrette and remove
  rosemary and garlic before the flavors become too intense.
  Before using, bring vinaigrette to room temperature, whisk
  and season to taste with Salt & pepper.
  
  Preheat grill to medium. Lightly oil the potato slices,
  season with Salt & pepper, and place on the grill. Brush
  eggplant slices and portobellos with vinaigrette and place
  on the grill; baste a couple more times on each side after
  you turn them over. Use as much vinaigrette as desired — you
  may not need all, as the sizes of the vegetables vary. Grill
  the vegetables on both sides. When done, the potatoes and
  eggplant should pierce easily with a knife or skewer. The
  portobellos should be slightly al dente and nicely browned.
  Remove the vegetables from the grill as they finish cooking.
  
  To serve, make stacks of potato, mushroom and eggplant (the
  eggplant should be on the top because it is most delicate).
  Sprinkle with parsley, if using. Drizzle with the Red Wine
  Mustard Sauce or serve on the side.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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