Big Island Tomato And Maui Onion Salad Recipes

Steps:

• Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, slice and set aside.
• In a pot of boiling, salted water, blanch the green beans until they are slightly tender, but still have a slight crunch. Drain and immediately shock in an ice water bath to stop the cooking. Drain and place in a large bowl.
• In a saute pan, cook the bacon until the fat is rendered and the bacon is crispy. With a slotted spoon, add the bacon to the green beans. Add the warm, sliced onions and season with salt and pepper. Toss well and serve.

Steps:

• Make vinaigrette: heat the olive oil in a large saute pan and saute the pancetta, garlic and shallot over medium-high heat for 1 minute. Remove from the heat and stir in the vinegar and half of the basil. Add the onions and return to the heat for about 30 seconds. Remove from the heat and stir in the remaining basil.
• Core the tomatoes; cut a slice off the tops and bottoms and discard. Cut each tomato into 3 thick slices. Try and keep the slices in order!
• To assemble: place a bottom tomato slice on each serving plate. Place a layer of the greens on top of the tomato, using up about half the greens. Place a layer of the onions and a little of the vinaigrette over the greens, and then the center tomato slice. Add another layer of the greens (use the rest), onions (save some for garnish) and top with the last slice of tomato. Garnish with onion and a basil sprig.

Steps:

• Preheat oven to 350 degrees F.
• To prepare the onions, cut the onions into 4 wedges (quarters) leaving the top on so the pieces stay together. Gently saute the pieces in a pan until golden brown. Sprinkle the onions generously with caster sugar and roast in the oven until soft.
• To make the polenta, cut the mushrooms in half and saute with oil in a pan until soft and brown and set aside. Cut the blue cheese into 1/4-inch cubes and set aside. Bring the chicken stock to a boil and add the polenta. Continue to stir while gently simmering until the polenta is soft and smooth, about 20 minutes. Add the cream and salt and pepper, to taste, and keep warm.
• To assemble the dish, season the tenderloins with salt and pepper and sear in a hot pan until golden brown on all sides, about 3 minutes per side. Deglaze the pan with veal stock and reduce to a syrup consistency. Finish tenderloins in oven with onion pieces until desired degree of doneness is reached. Allow meat to rest for approximately 8 minutes. While tenderloin is resting, gently heat the polenta over low heat, adding mushrooms and blue cheese, and adjusting the seasoning 2 minutes before serving.
• To serve, place a generous spoonful of polenta in the center of each plate, top with caramelized onions, and put tenderloins on top. Spoon stock reduction over and around the tenderloins and serve with steamed vegetables, if desired.