June 12, 2007

• Portobello “Burger”

  New Orleans, LA

  

  My mom is a Vegetarian.. And not eating meat can make for a boring meal. (at least in my opinion) The same salads, plain rice, or plain noodles.. With today’s more “health-conscious” society and with more people then ever switching over to the “no meat” side, we as chefs are always asked to create new and delicious vegetable plates. One of my favorites of all time? The Portabello Burger!

  Now this dish loses the health aspect because of the bleu cheese on top. (it can easily be taken off) And please excuse my recipe format… This isn’t meant to be a step by step instruction, it’s more of an “Idea”.. you as cooks, chefs, or foodies should play around with it and make it your own!

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  Main Ingredients:
  Portobello Mushroom, stem & gills removed
  White Onion, julienned
  Gorgonzola and Parmesan
  Roma Tomatoes, sliced thick
  Eggplant, 1/2″ sliced
  Spinach/Garlic
  Balsamic Vinegar

  Vegetable marinade:
  2 tbsp Balsamic Vinegar
  1 tbsp Worcestershire
  1/2 tsp black pepper
  1/2 tsp granulated garlic
  1 tbsp creole seasoning
  1/4 tsp salt
  1/4 cup veg oil
  1/4 cup olive oil
  Combine ingredients…

  Marinate the eggplant slice and the mushroom for 1 minute
  Wipe tomatoe with olive oil and sprinkle with garlic salt
  Caramelize the onions in butter
  Sautee garlic and add the spinach and wilt. (don’t over cook)
  Grill mushroom.. baste with marinade when flipped.
  Grill eggplant until nicely colored , top with parmesan and melt under broiler
  Lightly grill tomatoes

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  Now that all items are cooked, plate as seen above or put your own twist on it. The reason why I’m not using any fancy seasonings, besides the vegetable marinade, is because I want to bring out the natural taste of each ingredient and also display the delicious flavors that develop when it’s roasted or grilled. Good luck! =)

  Future Entries:
  Amuse-Bouche

  My new Blogring:
  Xagat-Rated
  
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  • 12:08 am
  • 22 Comments