Tuesday, July 13, 2010

Meatless Not Monday, but Tuesday

For some reason, going meatless on Monday just never seems to work out. We ate so much at the churrascuria on Saturday night, I had no interest in meat on Sunday, or again Monday. But when I was ready to prepare dinner on Monday night, my husband objected to the menu. He said he was HUNGRY and did not want a vegetarian meal. So we had meat on Monday and it was meatless Tuesday instead.

Once again, my friend Bina has provided new Indian recipe inspiration. She brought me a bag of spice mix that I am now calling Bina’s Magic Indian Spice. She said she might tell me how to make it, if we like it. And we did. Bina said my recent post about fresh corn reminded her of her favorite way to prepare corn on the cob, so we tried it tonight. Grill the corn until charred. Slice a lemon in half and dip the cut edge in the spice mixture. Then squeeze the spice covered lemon on the corn. Larry described the flavor as “compelling.” It was a perfect mixture of sweet corn, acid from the lemon and HOT from the spices, all rolled into one bite. Either I have to get the recipe for the spice mix or Bina will just have to be my perpetual supplier. And she’s admitted she does like being the subject of my posts!

To go with the spicy corn on the cob, we made grilled Portobello mushroom "burgers". I used my favorite recipe from a 10 year old Bon Apetit magazine. This time I made some adjustments, adding Indian spices to the red pepper mayonnaise to complement the flavors of the corn. It was an excellent match and there were no complaints about a vegetarian dinner for the second time this week.

Grilled Portobello “Burger” with Red Pepper Mayonnaise

Red Pepper Mayo
1/2 c drained roasted red peppers from jar
1/4 c light mayonnaise
1 clove garlic chopped
1/8 tsp cayenne pepper
Dash of cumin, ground coriander, salt and pepper to taste

Blend all ingredients together until smooth.

Portobello “Burger”
4 large Portobello mushrooms, stems and gills removed
4 thick slices of red onion
4 slices of crusty bread
2 Tbsp rice vinegar
Arugula (or spinach)

Spray mushrooms and onions with olive oil spray; sprinkle with salt and pepper. Grill until tender. Grill or toast bread.

Mix 2 Tbsp of the red pepper mayonnaise with rice vinegar and whisk together in bowl. Add arugula and toss to coat. To assemble “burger”, place toast on plate, top with arugula mixture, grilled mushroom, then onion, and top with 2 Tbsp of red pepper mayonnaise.

1 comment:

  1. That looks great, love portobello mushrooms and have never actually thought of doing them as a burger, great idea. Thanks for the recipe.