Taste Buds Management

Ingredients

• To make the Thai vinaigrette:
• 1 cup White Distilled Vinegar
• 1 cup Monin Sugar Free Simple Syrup
• 2 tablespoons Fish Sauce
• 2 tablespoons Red Curry Paste
• 2 tablespoons Sesame Oil
• 2 tablespoons Dijon Mustard
• ¼ cup Roasted Garlic (pureed)
• 1 cup Peanut Oil
• to make the quinoa salad:
• 2 quarts Water
• 2 teaspoon Kosher Salt
• 1 each Red Quinoa (2 pound package – Indian Harvest)
• 1 cup Red Radish – sliced 1/8” thick
• 1 ½ cup Green Grapes – sliced in half
• 3 cups Celery – sliced 1/8” thick
• 1 cup Raisins
• 1 cup Chopped Green Onions
• 2 cups Thai Vinaigrette
• To make the basil vinaigrette:
• 1 cup Pesto
• 1 ½ tablespoons Dijon Mustard
• ½ tablespoon Granulated Sugar
• ½ cup White Balsamic Vinegar
• ½ cup Extra Virgin Olive Oil
• ½ cup Vegetable Oil
• To prep and cook the vegetables:
• 1 Portobello Mushroom Cap each
• 4 Asparagus Spears each
• ½ Roma Tomato each
• ½ Zucchini each
• 2 brushes of Extra Virgin Olive Oil
• ½ teaspoon Salt & Pepper
• To assemble the dish:
• ½ cup Quinoa Salad
• 1 tablespoon Almonds
• Aforementioned Grilled Vegetables
• Large Pooch Micro greens
• A Drizzle of Basil Vinaigrette

Instructions

• To make the Thai vinaigrette:
• Measure all ingredients except the vegetable oil into a large mixing bowl.
• Mix thoroughly with a whisk until all ingredients are fully incorporated and the sugar is completely dissolved.
• Slowly add the vegetable oil to the mixing bowl in a thin stream. While pouring, use a stick blender to quickly emulsify the dressing.
• To make the quinoa salad:
• Bring 2 quarts of water and 2 teaspoons of Kosher salt to a boil in a stock pot.
• Pour the Red Quinoa into a fine mesh sifter, and rinse under cool water until the drained water runs clear.
• Once the water comes to a boil, stir in the rinsed quinoa, and simmer for 15 minutes. Note: depending upon the brand of quinoa, the cook time may vary.
• Turn off the heat, and allow the quinoa to sit in the stock pot until all water is evaporated (approximately 5 minutes).
• Place into the refrigerator, and allow to cool for approximately 10 - 15 minutes.
• Transfer the cooled Quinoa into a large mixing bowl.
• Add the radishes, grapes, celery, raisins, and green onions to the mixing bowl, and mix thoroughly with gloved hands until evenly incorporated.
• Add the Thai Red Curry Vinaigrette, and mix thoroughly until evenly incorporated.
• To make the basil vinaigrette:
• Place all ingredients into a blender.
• Blend until all ingredients are smooth and the oil has emulsified.
• To prep and cook the vegetables:
• Wash all ingredients thoroughly, and remove the stems from the mushroom caps.
• Remove the bottom portions of asparagus spears by gently bending until the spears snap. The spears will naturally snap where the tough portion of the spears begin.
• Trim the top and bottom off the tomato, then cut the tomato in half crosswise.
• Trim the top off the zucchini to remove the stem, then cut the zucchini in half lengthwise.
• Place vegetables on a platter and brush with extra virgin olive oil.
• Sprinkle vegetables with salt & pepper seasoning.
• Place vegetables on a hot grill and grill until score marks appear.
• Once they appear, rotate the mushroom, and zucchini to achieve a “diamond” grill mark.
• Once the “diamond” grill marks appear, flip the mushroom, zucchini, and tomato. Cook all vegetables until the following quality indicators are achieved:
• To assemble the dish:
• Place a 3" plastic PVC ring at the upper left portion of a coupe round plate.
• Place the Quinoa Salad in the plastic PVC ring, and lightly press down to form the mold.
• Sprinkle almonds over just the quinoa salad.
• Place the grilled portobello mushroom cap at the right edge of the plate with the smooth side facing up.
• Place the Roma tomato half on top of the portobello mushroom cap with the cut side facing up.
• Place the asparagus spears on top of the Roma tomato half so that they form an 'X' across the tomato.
• Cut the zucchini into 3 wedges and stack on the plate next to the other vegetables.
• Gently remove the PVC ring from the Quinoa Salad.
• Place a large pooch of microgreens on top of the Quinoa Salad.
• Drizzle basil vinaigrette all over the grilled vegetables.

• Course : Entrée

Instructions.

• To make the Thai vinaigrette:
• Measure all ingredients except the vegetable oil into a large mixing bowl.
• Mix thoroughly with a whisk until all ingredients are fully incorporated and the sugar is completely dissolved.
• Slowly add the vegetable oil to the mixing bowl in a thin stream. While pouring, use a stick blender to quickly emulsify the dressing.
• To make the quinoa salad:
• Bring 2 quarts of water and 2 teaspoons of Kosher salt to a boil in a stock pot.
• Pour the Red Quinoa into a fine mesh sifter, and rinse under cool water until the drained water runs clear.
• Once the water comes to a boil, stir in the rinsed quinoa, and simmer for 15 minutes. Note: depending upon the brand of quinoa, the cook time may vary.
• Turn off the heat, and allow the quinoa to sit in the stock pot until all water is evaporated (approximately 5 minutes).
• Place into the refrigerator, and allow to cool for approximately 10 - 15 minutes.
• Transfer the cooled Quinoa into a large mixing bowl.
• Add the radishes, grapes, celery, raisins, and green onions to the mixing bowl, and mix thoroughly with gloved hands until evenly incorporated.
• Add the Thai Red Curry Vinaigrette, and mix thoroughly until evenly incorporated.
• To make the basil vinaigrette:
• Place all ingredients into a blender.
• Blend until all ingredients are smooth and the oil has emulsified.
• To prep and cook the vegetables:
• Wash all ingredients thoroughly, and remove the stems from the mushroom caps.
• Remove the bottom portions of asparagus spears by gently bending until the spears snap. The spears will naturally snap where the tough portion of the spears begin.
• Trim the top and bottom off the tomato, then cut the tomato in half crosswise.
• Trim the top off the zucchini to remove the stem, then cut the zucchini in half lengthwise.
• Place vegetables on a platter and brush with extra virgin olive oil.
• Sprinkle vegetables with salt & pepper seasoning.
• Place vegetables on a hot grill and grill until score marks appear.
• Once they appear, rotate the mushroom, and zucchini to achieve a “diamond” grill mark.
• Once the “diamond” grill marks appear, flip the mushroom, zucchini, and tomato. Cook all vegetables until the following quality indicators are achieved:
• To assemble the dish:
• Place a 3" plastic PVC ring at the upper left portion of a coupe round plate.
• Place the Quinoa Salad in the plastic PVC ring, and lightly press down to form the mold.
• Sprinkle almonds over just the quinoa salad.
• Place the grilled portobello mushroom cap at the right edge of the plate with the smooth side facing up.
• Place the Roma tomato half on top of the portobello mushroom cap with the cut side facing up.
• Place the asparagus spears on top of the Roma tomato half so that they form an 'X' across the tomato.
• Cut the zucchini into 3 wedges and stack on the plate next to the other vegetables.
• Gently remove the PVC ring from the Quinoa Salad.
• Place a large pooch of microgreens on top of the Quinoa Salad.
• Drizzle basil vinaigrette all over the grilled vegetables.