GRILLED PORTOBELLO SALAD WITH HAZELNUT PESTO
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the hazelnut pesto: Place the parsley, hazelnuts, Parmesan and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined; transfer to a bowl and season with salt and pepper.
- For the portobello salad: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Brush the mushrooms on both sides with 1/4 of the cup olive oil and season with salt and pepper. Place the mushrooms on a baking sheet and roast until cooked through, approximately 10 minutes on the grill. Remove to a baking sheet and loosely tent, reserving the liquid that the mushrooms have exuded.
- Whisk together the reserved mushroom liquid, the sherry vinegar, mustard, remaining olive oil and season with salt and pepper.
- Slice the mushrooms into 1/2-inch thick slices and place in a large bowl with the arugula, fennel, and some salt and pepper. Drizzle some of the vinaigrette down the sides of the bowl and toss the salad to combine. Spoon a pool of pesto on one side of a large platter. Mound the salad on the other side, and garnish everything with fennel fronds.
- Place the mushrooms on a large platter, place the fennel over the mushrooms and drizzle with the pesto. Arrange the arugula around the platter.
BROILED OYSTERS WITH HAZELNUT PESTO
Categories Herb Appetizer Broil Oyster Hazelnut Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free
Yield Serves 10
Number Of Ingredients 9
Steps:
- Combine basil, hazelnuts, breadcrumbs, cheese, 1/4 cup water, lemon juice and garlic in processor. Blend until mixture is finely chopped. Add butter and process until smooth paste forms. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Preheat broiler. Arrange oysters in half shells on 2 large baking sheets. Top each oyster with 1 1/2 teaspoons pesto. Working in batches, broil until pesto begins to brown, about 1 1/2 minutes. Place 3 oysters on each plate and serve.
HAZELNUT AND ARUGULA PESTO
Tweak the ingredients of classic pesto to try this arugula-hazelnut version.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and Pecorino-Romano and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the lemon zest.
HAZELNUT PESTO
Categories Condiment/Spread Food Processor Garlic No-Cook Vegetarian Quick & Easy Vegan Hazelnut Parsley Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.
PASTA WITH PARSLEY & HAZELNUT PESTO
Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Cook the pasta in salted, boiling water according to pack instructions.
- Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
- Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.27 milligram of sodium
BROILED OYSTERS
These oysters are luscious!! Great appy or do lots and make a meal out of them with a salad, actually you should make lots anyway, they go very fast as an appy!
Provided by Derf2440
Categories Canadian
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain oysters or shuck and save deep shell side.
- Place drained oysters in a shallow buttered pan.
- Or place shucked oysters on shell with some of saved liquor.
- Whisk together, melted butter, Worcestershire sauce, salt, cayenne (just a few grains),and paprika.
- Pour mixture over oysters, either panned or shucked.
- If doing on half shell, place them on a cookie sheet.
- Place pan or cookie sheet under broiler until the oysters are plump, about 5 minutes, do not overcook.
- Serve immediately, with parsley sprinkled over and lemon slices.
- Serve panned oysters on hot buttered toast, toast should be crisp, great appy.
- Served on half shell makes a great first course for a dinner party, Place 2, even 3 on each shell.
Nutrition Facts :
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