Stuffed Portobellos, Macque Choux, Romesco and more....

Bad Chef.... bad, bad, Chef.  I haven't posted in weeks....  Not writer's block, just kinda 'stuck chef' block.  Anyway, I'm back;  and here's an extra large collection of recipes and techniques for you faithful readers.

Stuffed Portobellos
Yeah... I know.  Everybody stuffs mushrooms -- big and small.  But these I'm really proud of -- both tasty and beautiful!

Portobellos -- 4 (two each)
Garbanzos -- 3/4 cup cooked (canned is OK), tossed with EVOO
Beefsteak Tomato -- sliced into rounds
Spinach -- de-stemmed, about 1 cup, packed
Sweet Onion -- 1/2 cup sliced
Goat Cheese - sliced or crumbled
Italian Seasoning to taste

Roast the garbanzos under your broiler for 8-10 minutes until just turning brown.  Reserve. 

Under the same broiler grill the portobellos (brushed with EVOO and dusted with Italian Seasoning) for 3-5 minutes.  Reserve.  Saute the onion in a splash of EVOO until it turns translucent.  Add the spinach, a 1/4 cup of water, and cover for a few minutes until the spinach wilts.

Place the mushrooms open side up.  Divide the spinach and onion among the mushrooms.  Then to half the mushrooms add a slice of tomato artistically surrounded by garbanzos.  Dust the tomato with Italian seasoning. To the other half of the mushrooms add a just a layer of garbanzos and the seasoning.  Top all the mushrooms with strips or shreds of goat cheese.   Broil the mushrooms again (on a lower rack)  until the cheese starts to melt.

Macque Choux
Pronounced "mock shoe"!!  I was reminded recently of this Cajun classic recipe and wondered why I don't make an serve it more often -- it's a very accommodating side dish.  Think of this as a Cajun take on the Native American dish Succotash.  Great with almost everything.  Also really good just as a plate full of yummmm.  This is more of a technique than a fixed recipe.  What you'll need is some:

Celery, diced
Onion, diced
Red and/or Green Bell Peppers, diced
Corn off the cob -- fresh cut is best, but frozen is pretty darn good too
Cream or Half & Half
Cajun Seasoning, to taste

Use about equal amounts of the Trinity -- celery, onion, bell pepper sautéed with a splash of EVOO.  To that add some corn and spice, and cook until just about done.  Then add some dairy and simmer until it starts to tighten up just a bit.

Plate with barbecued shrimp, pulled pork, gator bites, or all by itself,  and dig in!!

Up by the shrimp you'll see a couple spoonsful of the next recipe>

Romesco Sauce

This sauce originated with Catalonian (Spanish) fishermen, who created it from the region's pimento peppers as an accompaniment for all kinds of seafood.   You can buy Romesco, but it's cheaper, and almost easier to make your own.  If you can get a deal on red bell peppers from your local Farmer's Market during 'pepper season', roast your own.  Or you can buy jars of roasted red peppers and use them.

12 oz  Roasted Red Peppers (about 2 large peppers)|
1 large Beefsteak Tomato
1 cup sliced Raw Almonds
1-2 Tbsp EVOO
1/4 cup Parsley
1/2 tsp Salt
2-3 cloves Garlic
2 Tbsp Sherry Vinegar
Juice of half a lemon
Take everything for a spin in the blender until it comes out smooth and thick and creamy.  

If it's too thin, add some Panko bread crumbs and spin again until it's almost as thick as mayo.

Here's the final sauce topping some angel hair pasta with sautéed julienned zucchini:

Guava Goodness
Guavas are in season now, and their aroma fills the house with the scent of strawberries.  

Other than just spooning them out of their skin, we like guava smoothies.  But make sure you spin it real well -- guava have a zillion tiny seeds that will add crunch where you don't want it.

Chickpea, Golden Beet and Pickled Onion Salad
This one came from Forks Over Knives, but of course I tweaked it myself.  Frankly, mine's better!  They wanted you to use ordinary red beets from a jar.  Bah!  If you're going to get closer to the source of food, stop buying jars and cans of stuff.  Buy real whole foods and prepare them yourself.  Eating healthy is a lifestyle.

2-3 large Golden Beets
1 cup sliced red or white Onion
1/2 cup Apple Cider Vinegar
1 cup cooked Garbanzos -- cook at home --  don't use a can (too much salt and preservatives)
Package of mixed Baby Greens
8-12 leaves fresh Basil
Mustard vinaigrette dressing

Put the vinegar in a screw-top jar and add the sliced onion.  Shake well and set aside for at least half an hour (or a couple days in the fridge) before using.

Peel the beets (much less messy than red beets) and cube them.  Cook until just tender in a half cup or so of water.  Drain and cool.
Lay down a bed of greens and add some basil leaves.  Top with beets and garbanzos and garnish with the pickled onions.  Serve with a mustard vinaigrette on the side.