Bobby Flay's Bar Americain Cookbook - Bobby Flay [12]
2 cups coarse yellow cornmeal
Sweet and Sour Dressing
¾ pound smoked rainbow trout fillet, cut into 8 pieces
2 tablespoons trout roe (optional)
½ cup microgreens, for garnish
1. Preheat the oven to 375°F.
2. Place each beet in the center of a large piece of heavy-duty aluminum foil, drizzle with 2 tablespoons of the oil, and season with salt and pepper. Wrap the beets tightly, place on a baking sheet, and roast in the oven until tender, about 1 hour. Remove the beets from the oven, let cool slightly, and then remove the skins. Cut each beet into ½-inch dice.
3. Bring 3 cups water to a boil in a medium saucepan and add 1 tablespoon salt. Add the fava beans and cook until just tender, about 2 minutes. Drain in a colander, rinse with cold water, and drain again. If using fresh favas, remove their outer layer.
4. Place the sliced tomatoes on a baking sheet lined with paper towels to remove some of the excess moisture. Season both sides with salt and pepper. Put the cornmeal in a large shallow bowl and season with salt and pepper. Dredge the tomatoes in the cornmeal on both sides and tap off the excess cornmeal.
5. Heat the 1 cup of oil in a large sauté pan over medium-high heat until it begins to shimmer. Four at a time, fry the tomatoes until golden brown on both sides and just cooked through, about 1½ minutes per side. Transfer with a slotted spatula to the baking sheet lined with fresh paper towels and season with salt.
6. Drizzle some of the sweet and sour dressing on the bottom of 4 dinner plates. Place 2 fried green tomatoes on each plate. Scatter the beets and fava beans around the tomatoes and top each tomato with some of the smoked trout. Scoop 1½ teaspoons of the trout roe on top of each portion of fish if desired. Garnish with the microgreens.
SWEET AND SOUR DRESSING
Makes about ¾ cup
½ cup plus 1 tablespoon canola oil
2 cloves garlic, finely chopped
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon ketchup
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
1 large green onion, green and pale green parts, thinly sliced
1. Heat 1 tablespoon of the oil in a small sauté pan over medium-low heat. Add the garlic and cook, stirring occasionally, until it turns light golden brown, about 1½ minutes. Remove from the heat and let cool slightly.
2. Whisk together the garlic, vinegar, lemon juice, ketchup, tomato paste, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the remaining ½ cup oil until emulsified and then stir in the green onion. The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator. Bring to room temperature before using.
WILD MUSHROOM SALAD
QUINOA, AGED GOAT CHEESE, CARAMELIZED SHALLOT MARMALADE
Quinoa is a so-called ancient grain recently rediscovered by the modern cook. With a toothsome texture and nutty, earthy flavor, quinoa is also loaded with fiber, omega-3 fatty acids, and vitamin B—even iron! I’m happy to say that it is as delicious as it is healthy. Wild mushrooms reinforce the earthiness of the grain, and aged goat cheese (I like one from New York Hudson Valley’s Coach Farm) brings a sharp focus to the salad. Though more savory than not, the caramelized shallots provide a sweet note to balance the salad’s other components. This comforting salad is a perfect late-fall dish.
Serves 4
½ pound cremini mushrooms, stemmed and thinly sliced
½ pound oyster mushrooms, coarsely chopped
3 shiitake mushrooms, stemmed, halved, and thinly sliced crosswise
½ cup plus 2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
¼ cup aged balsamic vinegar
2 teaspoons finely chopped fresh thyme
¼ cup finely chopped fresh flat-leaf parsley, plus whole leaves for garnish
1 cup quinoa
4 ounces mesclun greens
2 teaspoons white truffle oil (optional)
Caramelized Shallots
12 (¼-inch-thick) slices French baguette, toasted
1 (6-ounce) log aged goat cheese, such as Coach Farm,