I made this last night as a side to kung pao chicken, and it was excellent. The origonal recipe calls fior a Thai hot pepper, but I used red pepper flakes instead. IT was still just as goo.
Ingrediants:
2 pickling cucumbers sliced thin
1 tablespoon red pepper flakes
1/2 cup rice vinegar
handful of fresh mint
1 tsp sugar
1 tsp salt
Mix all ingrediants in bowl and chill for an hour. Serve.
Thursday, August 7, 2008
Portobello Mushroom Bruschetta
I got this recipe from Tyler Florence and changed it up a little bit. I think it's great for a party, or even for a light meal
Ingredients:
8-10 pieces of french bread sliced thin
3 portabello mushroom caps, scales removed, chopped
2 tablespoons olive oil
1 clove garlic
Tomato Relish:
2-3 vine tomatoes chopped
1/4 cup red onion, chopped
1/4 cup balsamic vinegar
1/4 cup olive oil
fresh basil shredded
Preheat oven to 350. Put sliced bread on baking pan and bake for 10 min. When done rub a piece of garlic on slices of bread.Heat oil in pan until hot. Add mushrooms and cook until soft. Add garlic and heat about 5 min. While that is cooking mix tomato, onion, vinegar, oil and basil in a separate bowl.
Top bread with portobello and relish mix and serve.
Ingredients:
8-10 pieces of french bread sliced thin
3 portabello mushroom caps, scales removed, chopped
2 tablespoons olive oil
1 clove garlic
Tomato Relish:
2-3 vine tomatoes chopped
1/4 cup red onion, chopped
1/4 cup balsamic vinegar
1/4 cup olive oil
fresh basil shredded
Preheat oven to 350. Put sliced bread on baking pan and bake for 10 min. When done rub a piece of garlic on slices of bread.Heat oil in pan until hot. Add mushrooms and cook until soft. Add garlic and heat about 5 min. While that is cooking mix tomato, onion, vinegar, oil and basil in a separate bowl.
Top bread with portobello and relish mix and serve.
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