Recipes Included On This Page Grilled Portobello Salad with Goat Cheese Guizhou Lianai Doufu Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Grilled Portobello Salad with Goat Cheese Recipe By : Joan's Files Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra-virgin olive oil 3 tablespoons strong brewed tea 1 1/2 tablespoons balsamic vinegar 1 1/2 tablespoons Italian flat-leaf parsley -- finely chopped 2 garlic cloves -- finely chopped 1/2 teaspoon Dijon mustard 1/2 teaspoon dried marjoram Salt & pepper -- to taste 4 large portobello mushrooms 4 cups curly red and green leaf lettuce -- washed, dried & torn 3 ounces goat cheese -- aged or fresh 1 medium vine-ripened tomato -- peeled, seeded & diced Place a broiler pan about 6 inches from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together half the olive oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining olive oil and season lightly with salt and pepper. Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2-4 minutes per side. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve. Yields 6 servings Contributed to the FareShare Gazette by Joan; 15 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 12g Fat (69.1% calories from fat); 7g Protein; 6g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Guizhou Lianai Doufu Recipe By : Ken Hom; Prodigy Guest Chefs Cookbook Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm bean curd -- (tofu) -----FILLING----- 1 tablespoon peanut oil 3 tablespoons fresh cilantro -- minced 2 tablespoons finely chopped garlic 2 tablespoons finely chopped scallions 1 1/2 tablespoons minced peeled fresh ginger 2 teaspoons red chile flakes -- (or powder) 1 tablespoon dark soy sauce 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon sesame oil 2 cups peanut oil -- for frying -----SAUCE----- 1 tablespoon peanut oil 1 tablespoon finely chopped garlic 1 tablespoon minced peeled fresh ginger 1 tablespoon dark soy sauce 1 tablespoon rice wine 2 teaspoons light soy sauce 1 teaspoon sugar 1 cup chicken stock 1 teaspoon cornstarch -- mixed with 1 teaspoon water 2 teaspoons sesame oil Drain the bean curd and cut it into 2-inch squares. Set to drain further on paper towels. Heat a wok or large saute pan until it is hot. Add the oil and all the filling ingredients and stir-fry for 1 minute. Put the cooked ingredients in a bowl and allow them to cool thoroughly. Heat a wok or large saute pan until it is hot. Add the 2 cups oil and, when it is hot, deep-fry the bean curd on both sides until it is golden brown. Remove the bean curd squares from the wok, drain them well on paper towels and allow them to cool thoroughly. Drain and discard the oil. Take each of the bean curd squares and, with a knife, split it slightly open on one side so a pocket is formed. Place a spoonful of cooked filling in each of the pockets. Continue to fill the squares until you have used all the bean curd. Wipe the wok clean; reheat and add 1 tablespoon oil. Then add the garlic and ginger; stir-fry for 30 seconds. Add the rest of the ingredients except the cornstarch mixture and sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes. Now add the cornstarch mixture, stir gently to combine, then add the sesame oil. Give the mixture a final turn and serve at once. Serves 4 as part of Chinese meal or 2 as a single dish. Ken Hom; Prodigy Guest Chefs Cookbook Contributed to the FareShare Gazette by Jim in response to a request; 27 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2125 Calories; 235g Fat (98.6% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1810mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 47 Fat; 1/2 Other Carbohydrates.

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