Paella Prawn Salad with Roasted Onions

Transcription

1 Paella Prawn Salad with Roasted Onions 3 quarts long grain rice, cooked 2 teaspoons turmeric ¼ teaspoon saffron 2 pounds red onions, unpeeled 2 tablespoons vegetable or olive oil 6 quarts mixed greens 48 large prawns, shelled and grilled 1 ½ quarts tomatoes, cubed 3 cups cucumber, sliced 3 cups green bell pepper, seeded, cut into julienne strips 2 cups artichoke hearts, marinated, drained, quartered Castilian Dressing 1 cup white wine vinegar ½ cup sugar 2 teaspoons tarragon 2 garlic cloves, large 1 teaspoon salt ½ teaspoon pepper 2 cups olive oil Combine rice, turmeric and saffron until evenly mixed. Mix in 1 cup Castilian Dressing. Chill. Cut onions into thick wedges, rub with oil and spread out in pan. Roast at 400 degrees for 30 minutes or until roasted and tender; peel and trim off root. For each serving, line plate with 2 cups lettuce. Top with 1 cup saffron rice, then 4 prawns, 1/2 cup tomato, 1/4 cup cucumber, 1/4 green bell pepper, 6 artichoke quarters and 3 or 4 wedges roasted onions. Drizzle with 3 tablespoons Castilian Dressing. Castilian Dressing: Combine vinegar, sugar, tarragon, garlic, salt and pepper in electric blender. With blender running, gradually blend in oil. Makes 3 1/4 cups.

2 Pesto Onion Ricotta Lasagna Rolls 1 ½ pounds red onions, for topping 6 tablespoons olive oil 2 pounds red or yellow onions, chopped 1 cup ricotta cheese 1 cup Parmesan cheese, grated 2 cups pesto sauce 24 lasagna noodles, 2 to 2 ¼ inches wide 2 cans fire roasted whole tomatoes ¼ cup fresh oregano, chopped 2 tablespoons fresh thyme, chopped For topping, remove skin and root end from red onions; cut onions into wedges. Toss wedges with 2 tablespoons oil and spread on baking sheet. Roast at 400 degrees for 25 minutes or until roasted and tender. For filling, sauté chopped onions in 1/4 cup oil over medium heat for 10 to15 minutes or until tender and sweet. Beat chopped caramelized onions with ricotta, cream cheese, Parmesan cheese and pesto sauce. Boil lasagna noodles until tender; drain. Spread noodles out on a board. Pipe filling equally along the length of the noodles and roll up. Place rolls, seam side down in baking dish. Cover and bake at 425 degrees for 20 minutes or until hot in center. For sauce, heat tomatoes with fresh herbs, breaking up largest chunks while heating. For each serving, place 2 rolls on plate or wide pasta bowl and ladle sauce over. Top with roasted onion wedges and if desired, garnish with fresh herbs and Parmesan cheese.

3 Portuguese Sausage and Onion Stew 2 pounds spicy Italian sausage 2 pounds mild Italian sausage 2 pounds yellow onions, sliced 2 pounds potatoes, sliced into ½ inch cubes 1 pound celery, sliced 1 pound zucchini, sliced 2 cans tomatoes, whole peeled, undrained 2 cans red kidney beans, undrained 2 quarts water 2 tablespoons garlic, minced 2 teaspoons anise seed, crushed Remove sausage meat from casings. Crumble and sauté sausage until cooked. Drain off fat. Combine sausage and all remaining ingredients in kettle. Cover, bring to boil and simmer, covered, for 45 minutes or until potatoes are tender and flavors well blended.

4 Red Cabbage and Onions with Apples & Apricots 2 tablespoons canola oil 3 pounds yellow onions, thinly sliced 1 pound red cabbage, shredded 1 ½ pounds Granny Smith apples, cored, medium dice 12 ounces dried apricots, chopped 2 teaspoons Kosher salt 1 teaspoon cracked black pepper 1 cup vegetable broth 2 tablespoons caraway seeds, toasted 1/3 cup parsley, chopped 2 tablespoons orange zest In a large sauté pan or rondo, heat oil. Add onions and stir well, coating with oil. Cook 8 10 minutes on medium high heat. Add cabbage, apples, apricots, salt and pepper; cook 4 5 minutes. Add vegetable broth and caraway seeds. Stir to blend. Cover cabbage mixture and reduce heat to medium low. Cook mixture an additional minutes, stirring occasionally. Before serving, stir in parsley and orange zest and keep warm. Serve Red Cabbage and Onions with Apples and Apricots as a side dish with braised, grilled or roasted meats, poultry or game. Note: The lush flavor of braised onion works well with red cabbage accented by the sweetness of apple and apricot.

5 Wild Mushroom Onion Mélange 3 tablespoons butter, unsalted 2 pounds yellow onions, thinly sliced 3 tablespoons, garlic, minced 1 pound cremini mushrooms, sliced 8 ounces shiitaki mushrooms, stemmed, sliced 5 ounces wild mushrooms, sliced ½ cup sherry 1 cup fresh herbs, minced (thyme, parsley, chives, marjoram) 1 ½ to 2 teaspoons Kosher salt 1 teaspoon cracked black pepper In large skillet, heat butter over medium high heat; add onions and cook 8 to 10 minutes until softened. Stir in garlic and continue to sauté 1 minute. Add mushrooms to the pan and sauté 8 to 10 minutes, stirring often, or until dry and starting to caramelize. Stir in sherry and cook until almost dry. Add herbs and adjust seasonings with salt and pepper. Serve Wild Mushroom Onion Mélange as a side dish with grilled or roasted beef, pork, veal, poultry or game or as an accompaniment for pasta, polenta, grains, roasted vegetables, etc. Note: The sweetness of caramelized onion and garlic compliment the earthy flavor of mushrooms in this classic dish that will to with anything.