Mushroom Cakes Wavocado Pesto And Red Pepper Coulis Recipes

Steps:

• RED PEPPER COULIS:.
• Char peppers over gas flame or broiler until blackened all over.
• Seal in plastic or paper bag; let stand 15 minutes.
• Peel and seed peppers; place in blender.
• Place garlic cloves in small dry skillet.
• Cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.
• Cool, peel garlic; add to blender with peppers.
• Add milk and honey to blender.
• Puree until smooth.
• Transfer to bowl.
• Season with salt and pepper.
• *DO AHEAD - can be made up to 2 days ahead.
• MUSHROOM CAKES:.
• Melt butter with oil in large heavy skillet over medium high heat.
• Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.
• Add garlic; stir 1 minute.
• Transfer mixture to processor.
• Add eggs, Parmesan, herbs, salt and pepper to processor.
• Pulsing on/off turns, process until mushrooms are coarsely chopped.
• Transfer to large bowl & mix in 1/2 cup of panko.
• Divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).
• Form each into 3/4 inch thick cake.
• Spread additional panko out on plate.
• Coat cakes with panko.
• Place on rimmed baking sheet.
• **DO AHEAD - Can be made 4 hours ahead: cover & chill.
• AVOCADO PESTO:.
• Place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.
• Add avocado, Parmesan, cilantro, parsley, and lime juice.
• Process to blend.
• With machine running gradually and 1/4 cup oil through feed tube.
• Transfer to bowl.
• Season to taste with salt and pepper.
• ***DO AHEAD - Can be made 2 hours ahead: cover & chill.
• Preheat oven to 300ºF.
• Melt butter with 2 T oil in large skillet over medium heat.
• Working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.
• Transfer to baking sheet; place in oven.
• Spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round.
• Place 2 cakes on each plate.
• Drizzle with red pepper coulis.

Steps:

• Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry.
• Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total.
• Let cool.
• With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor.
• Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth.
• Add salt and cayenne to taste.
• If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.

Steps:

• Coulis: Char peppers,seal in plastc bag,let stand 15min,peel n seed,place in blender.Place garlic cloves in small dry skillet.Cover;cook over med heat til brownd n tndr,~7min.Cool.Peel;add 2 blndr w pepprs.Add milk n honey 2 blndr.Puree til smooth.Transfr 2 bowl.Season w salt n peppr. Cakes: Melt buttr n oil in heavy lg pan ovr med-hi heat.+shrooms n saute til brownd n edges begin 2 crisp,stirring often,~14 min.+garlic;stir 1min.Transfr mix 2 processor.+eggs,Parmesan,herbs,salt,n peppr 2 processor.Pulse til coarsely chopped.Transfr 2 lg bowl.Mix in 1/2c panko. Divide shroom mix in2 8 = portions.Form ea into 3/4" thick cake.Spread addtnl panko out on plate.Coat cakes w panko.Place on rimmed baking sheet. Pesto: Pulse pine nuts in processr til coarsely ground.+avo,chz,cilantro,parsley, n lime juice.Process 2 blend.W machine running,gradually +1/4 c oil.Transfer 2 bowl.Season to taste w salt n pepper. Pheat 300Ff.Melt buttr w 2T oil in lg skillet ovr med heat.Workin in 2 batches,+shroom cakes;cook til browned n cooked thru,~5min/side.Transfr 2 baking sheet;place in oven. Spoon ~1/4c pesto in2 cntr of ea plate;spread out 2 5"round.Place 2 cakes on ea plate.Drizzle w coulis.

Steps:

• Red Pepper Coulis: Char peppers in broiler until blackened and seal in paper bag for 15 minutes. Peel and seed pepper. Blend. Place garlic cloves in small dry skillet. Cover. Cook over med heat until brown and tender, shaking skillet occastionally. Cool. Peel. Add to blender. Add milk and honey. Puree. Mushroom Cakes: Melt butter with oil in heavy large skillet, medium high heat. Add mushies, cook for 14 minutes. Add garlic, cook 1 min. Put mixture in processor. Add eggs, parm, herbs, salt and pepper. Chop. Transfer to large bowl, mix in 0.5 cup panko. Divide into 8 portions, make cakes. Coat cakes with panko. Place on rimmed baking sheet. Preheat oven to 300. Melt butter with oil in large skillet over medium heat. Add cakes. Cook 5 min per side. Transfer to baking sheet. Place in oven to keep warm. Avocado pesto: Mix all ingredients in processor. Serve pesto. Place cakes on top, and drizzle with coulis.

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
• Mix in the vinegar and sugar.
• Add the red pepper flakes, salt and pepper to taste.
• Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
• Stir in the tomatoes and basil; simmer for 10 more minutes.
• Serve hot.