Bobby Flay's Bar Americain Cookbook - Bobby Flay [13]
1. Preheat the oven to 400°F.
2. Put the mushrooms in a roasting pan or on a rimmed baking sheet, toss with 2 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring a few times, until soft and golden brown, about 25 minutes.
3. Meanwhile, whisk together the remaining ½ cup oil, the vinegar, thyme, and chopped parsley and season with salt and pepper. Reserve 3 tablespoons of the vinaigrette in a small bowl.
4. Add the warm mushrooms to the remaining vinaigrette, season with salt and pepper, and stir to combine. Let the mixture sit at room temperature for at least 30 minutes to marinate.
5. Put the quinoa grains into a fine-mesh strainer and rinse under cold running water for 1 minute. Drain well. Transfer the quinoa to a medium saucepan. Add 2 cups cold water and 1 tablespoon salt, cover the pot, and bring to a boil over high heat. Reduce the heat to low and cook until the quinoa is tender and the water has evaporated, about 18 minutes. Turn off the heat and let stand for 10 minutes without lifting the cover. Spoon the quinoa into the marinated mushrooms and stir to combine.
6. Put the greens in a large bowl, toss with the reserved balsamic vinaigrette, and season with salt and pepper. Divide the greens among 4 large plates and top the greens with some of the quinoa-mushroom salad. Drizzle the quinoa salad with the truffle oil, if using, season with additional pepper, and garnish with parsley leaves.
7. Spread some of the caramelized shallots over the toasted bread and top with a slice of cheese. Place 3 croutons around the perimeter of each plate.
CARAMELIZED SHALLOTS
Makes enough for 12 slices baguette
1 tablespoon unsalted butter
1 tablespoon olive oil
8 large shallots, thinly sliced
2 tablespoons light muscovado sugar
½ cup red wine vinegar
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
1. Melt the butter with the oil in a medium sauté pan over medium heat. Add the shallots and cook, stirring occasionally, until softened and golden brown, 20 to 25 minutes.
2. Add the sugar and vinegar and cook until the mixture thickens and becomes jamlike, about 15 minutes. If the mixture becomes too thick to spread, stir in a tablespoon or so of water.
3. Add the thyme and season with salt and pepper. Remove and let cool to room temperature. The marmalade will keep for 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.
California-Style Blue Crab Salad
CALIFORNIA-STYLE BLUE CRAB SALAD
AVOCADO, NIÇOISE OLIVES, MEYER LEMON DRESSING
This salad is a refreshing choice for an elegant lunch on a summer day. Succulent crab, creamy cubes of avocado, salty olives, and sweet grape tomatoes are folded into a mixture of cool mayonnaise and bright red wine vinegar. Cayenne pepper and Spanish paprika add a touch of heat and depth to the mix. Mesclun greens tossed in a sunny Meyer lemon dressing make the crab salad’s bed.
Sweet blue crabs are found in the waters of the Atlantic and the Gulf of Mexico. Their silky texture and rich taste make them my crab of choice—no matter from where a dish’s inspiration may come.
Serves 4
¾ cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons smoked sweet Spanish paprika
1⁄8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1½ pounds jumbo lump blue crab meat, picked over
1 ripe Hass avocado, halved, pitted, peeled, and thinly sliced
½ cup pitted and coarsely chopped Niçoise olives
1 cup grape tomatoes, halved
¼ cup finely chopped fresh chives
1 ounce microgreens
½ recipe Meyer Lemon Dressing
1. Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl. Season with salt and pepper. Add the crab, avocado, olives, tomatoes, and chives and fold gently to combine.
2. Put the greens in a large bowl, toss with the Meyer lemon dressing, and season with salt and pepper. Arrange the greens on 4 large dinner plates and top each with a mound of the crab salad.
Kentucky Ham
KENTUCKY HAM
BLACK MISSION