recipe from Pepper Tree
Makes 4 servings
Artichoke Puree
3/4 cup artichoke hearts, drained and rinsed
2 tsp EVOO
1/2 tsp dried thyme
1/2 clove garlic
Sea salt
To make the artichoke puree
Place the ingredients in a blender and pulse until smooth.
Add more salt to taste.
Set aside.
2 large tomatoes, seeded and diced (about 2 cups)
2 tsp EVOO
1 clove garlic, pressed
1/4 cup fresh basil, chopped
2 tbsp fresh parsley, chopped
2 ears corn, in husks
Sea salt and fresh ground pepper
To make the topping
Preheat grill to medium.
Place tomatoes in a bowl and drizzle them with oil. Add garlic, basil, and parsley; toss gently to combine.
Set aside.
When the grill is hot, cook the corn - turning frequently - about 10 minutes, or until the husks are charred and pulling away from cobs.
Let stand until cool, then strip the husks and remove silk by rubbing with a dish towel.
Cut the kernels off the cob and toss with tomatoes. Sprinkle with salt and pepper.
2 tbsp EVOO
4 large portobello mushroom caps, stems and gills remove
Sea salt
To make the mushrooms
While corn is cooling, grill the mushrooms.
Pour oil into small dish and using a pastry brush, lightly coat both sides of each mushroom with oil.
Place mushrooms on the grill, gill side down, for about 8 minutes.
Flip mushrooms and continue grilling for 6 to 8 minutes more, or until edges begin to brown.
Lightly sprinkle with salt.
On a large serving platter, place mushrooms gill side up and spread artichoke puree over them. Top with corn tomato topping and serve.
Makes 4 servings
Artichoke Puree
3/4 cup artichoke hearts, drained and rinsed
2 tsp EVOO
1/2 tsp dried thyme
1/2 clove garlic
Sea salt
To make the artichoke puree
Place the ingredients in a blender and pulse until smooth.
Add more salt to taste.
Set aside.
2 large tomatoes, seeded and diced (about 2 cups)
2 tsp EVOO
1 clove garlic, pressed
1/4 cup fresh basil, chopped
2 tbsp fresh parsley, chopped
2 ears corn, in husks
Sea salt and fresh ground pepper
To make the topping
Preheat grill to medium.
Place tomatoes in a bowl and drizzle them with oil. Add garlic, basil, and parsley; toss gently to combine.
Set aside.
When the grill is hot, cook the corn - turning frequently - about 10 minutes, or until the husks are charred and pulling away from cobs.
Let stand until cool, then strip the husks and remove silk by rubbing with a dish towel.
Cut the kernels off the cob and toss with tomatoes. Sprinkle with salt and pepper.
2 tbsp EVOO
4 large portobello mushroom caps, stems and gills remove
Sea salt
To make the mushrooms
While corn is cooling, grill the mushrooms.
Pour oil into small dish and using a pastry brush, lightly coat both sides of each mushroom with oil.
Place mushrooms on the grill, gill side down, for about 8 minutes.
Flip mushrooms and continue grilling for 6 to 8 minutes more, or until edges begin to brown.
Lightly sprinkle with salt.
On a large serving platter, place mushrooms gill side up and spread artichoke puree over them. Top with corn tomato topping and serve.
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