Grilled Chorizo on Quinoa With Roasted Peppers

Metric

3 tablespoons unsalted butter1 cup broken vermicelli1/2 medium onion, diced 6 cups chicken stock or 6 cups water3 cups quinoa (organic if possible)2 tablespoons olive oil1 medium onion, peeled and julienned 4 garlic cloves, peeled and minced2 teaspoons spanish paprika1 teaspoon ground cumin 4 bell peppers, red and yellow, roasted, peeled, seeded, and julienned2 poblano chiles, roasted, peeled, seeded, julienned1 cup chicken stock6 large chorizo sausage, linksDirections:1 Preheat grill or broiler.2 Make the quinoa by heating a medium sauce pot over moderate heat and melting butter.3 Add vermicelli and cook, stirring often, until pasta has turned golden-brown.4 Add onion and saute a few more minutes until onion is soft and begins to turn golden.5 Add Chicken Stock or water and bring to a boil and add quinoa.6 Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.7 Heat olive oil in a large sauce pot over medium heat.8 Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color.9 Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute.10 Add julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens.11 Adjust with salt and pepper.12 Meanwhile, grill the chorizo links about 8 to 10 minutes over a moderately-hot fire or broiler, turning often until cooked through to the center.13 To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture..ob_empty

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Grilled Ahi With Asian Vinaigrette and Straw Potatoes

Metric

For Vinaigrette3/4 cup peanut oil, Loriva2 tablespoons soy sauce2 tablespoons rice vinegar2 tablespoons sesame oil2 tablespoons fresh lime juice1 tablespoon fresh gingerroot, grated1 small garlic clove, minced 1 teaspoon horseradish 1/2 teaspoon wasabi powder or 1/2 teaspoon wasabi paste1/2 teaspoon brown sugar, packed For Straw Potatoes2 large russet potatoes vegetable oil, for fryingFor tuna1/4 cup peanut oil, Loriva18 large shiitake mushrooms, stems discarded2 lbs fresh spinach, washed and dried6 tuna steaks, 1-inch-thick olive oil Directions:1 Make vinaigrette:.2 In a blender blend vinaigrette ingredients 1 minute, or until smooth, and pour through a fine sieve into a bowl.3 Vinaigrette may be made 3 days ahead and chilled, covered.4 Bring vinaigrette to room temperature before using.5 Make straw potatoes:.6 Peel potatoes and with a mandolin cut into julienne strips.7 Rinse potatoes under cold water and drain well.8 Pat potatoes thoroughly dry with paper towels.9 In a deep heavy skillet heat 2-inches vegetable oil until a deep-fat thermometers registers 375 and fry potatoes in batches until golden brown, making sure oil returns to 375 before adding each new batch.10 Transfer potatoes as fried to paper towels to drain and season with salt.11 In a large heavy skillet heat peanut oil over moderately high heat until hot but not smoking and saute mushrooms, stirring until tender, about 4 minutes.12 Add spinach and saute, stirring, until tender but still bright green, about 1 minute.13 Prepare grill.14 Pat tuna steaks dry and season with salt and pepper.15 Brush steaks with olive oil.16 Grill steaks on a and oiled rack set 5-6-inches over glowing coals 1 1/2-2 minutes on each side for rare or 2 1/2-3 minutes for cooked-through fish.17 Stir 1/4 Cup vinaigrette into spinach mixture and divide among 6 large plates.18 Top spinach mixture with tuna.19 Pour 3 tablespoons vinaigrette over each serving and top with a mound of straw potatoes..ob_empty

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