Portobello Steak And Scallion Potato Tower Recipes

SHRIMP, FENNEL AND POTATO TOWERS WITH CREAM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the potatoes and fry until crispy outside but soft in the middle. Set aside.
• In another skillet, heat 1 tablespoon olive oil over medium-high heat. Add the fennel, some salt and the grapefruit juice and saute for a few minutes. Transfer to a bowl and set aside.
• In the same skillet the fennel was cooked in, heat another tablespoon olive oil. Add the shallots and saute for a few minutes. Add the shrimp and cook, turning, until light pink, 2 to 3 more minutes. Off the heat, add the pastis. Return the skillet to the burner and carefully tip to flambé. Once the flame burns out, add the cream and cook briefly, stirring. Add the butter and cook until the sauce thickens slightly, another 1 to 2 minutes. Take off the heat.
• To serve, place a potato round on a plate. Top with some fennel, followed by a shrimp, a drizzle of sauce, a piece of endive, and half of a grapefruit supreme. Sprinkle with some chives and finish with a small fennel frond.

PORTOBELLO STEAKS

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

PORTOBELLO STEAK AND SCALLION POTATO TOWER

Steps:

• Toss portobello mushrooms in olive oil for grilling and add salt and pepper to taste.
• Apply to heat source gill side down until they sweat, about 2 minutes. Turn over and finish cooking. Remove from grill and toss in 1/2 cup balsamic vinegar to marinate. Do not cover: mushrooms will absorb flavor as they cool.
• Cook potatoes in cold, salted water. Bring up to a boil and simmer until tender. Strain and add to a mixing bowl. Mash by hand with 3 to 4 tablespoons of butter.
• Bring 1 cup heavy cream to a boil and slowly stir into mashed potatoes until smooth . Use as only as much of the heavy cream as you need. Add scallions, garlic and salt and pepper to taste.
• In a small saucepan reduce 2 cups balsamic vinegar over low heat until syrupy in consistency. Reserve warm for sauce.
• Brush ears of corn with olive oil and add salt and pepper. Grill approximately 4 to 5 minutes, rotating corn to prevent burning. When cool enough to handle remove kernels with knife and reserve for garnish.
• On a plate lay a small amount of mesclun in center for underliner, place first portobello down and apply small amount of mashed potatoes as second layer. Repeat until third portobello is top layer, with two layers of mashed potatoes in between. Garnish around plate with roasted corn and chive sticks and red onion. Do not overcrowd plates. Using a spoon drizzle balsamic reduction on top of tower and around plate.

STEAK TOWERS

Steps:

• Preheat a grill pan on high heat for 5 minutes. Meanwhile, rub the beef all over with the garlic clove, coat with olive oil and season on all sides with salt and pepper. Reduce the heat to medium high and grill the steak over direct heat covered with a metal bowl, turning once, until medium rare, about 10 minutes. Transfer to a cutting board and let rest for 5 minutes. Cut into 1/2-inch-thick slices. Cut the slices into 1-inch squares.
• Combine the cheese, basil, lemon juice, sugar and a pinch of salt and pepper in a small bowl; mix until thoroughly combined. Spoon the mixture into a resealable plastic bag with 1 corner snipped.
• To assemble, pat dry the cucumber slices. Pipe a small dollop of the cheese mixture onto each cucumber round. Place a square of steak on top, then pipe a teaspoon of the cheese mixture on top. Garnish each with the tomatoes and onion.

CREAMY FRENCH FRY AND SCALLION SOUP

Steps:

• Set the oven to broil with a rack set about 4 inches from the heat source.
• Peel the zest away from the lemon in long strips, avoiding the white pith. Place the lemon zest, rosemary sprigs and oil in a small saucepan over medium-low heat and heat until the oil just comes to a simmer, about 10 minutes. Turn off the heat and allow to sit at room temperature while you prepare the soup.
• Melt the butter over medium heat in a large saucepan. Add the white and light green parts of the scallions (about 1/2 cup) and the garlic. Cook until softened, stirring constantly, 3 to 5 minutes. Add the chicken broth, 2 cups water and the French fries, bring to a boil and then reduce to a simmer. Simmer uncovered until the potatoes soften and start to break apart in the broth, about 10 minutes.
• Meanwhile, strain the rosemary and lemon strips from the oil. Juice the lemon and whisk into the strained oil. Season with salt and pepper. Brush some of the oil onto the halved baguette, place on a baking sheet and broil until lightly golden brown, about 3 minutes.
• Once the potatoes are fully softened, use an immersion blender to puree the soup until completely smooth. Season with additional salt if needed.
• To serve, ladle the soup into bowls. Top with a dollop of sour cream. Drizzle with some of the remaining rosemary-lemon oil and garnish with the dark scallion greens. Cut the baguette into smaller pieces and serve alongside the soup.