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Rialto's Grilled Wild Mushroom Sausage & Others

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    BILL BOGGS CORNER TABLE GUEST: JOHN MCENROE SHOW #CT1A06 GRILLED WILD MUSHROOM SAUSAGE (Recipe courtesy of Rialto) 6 ounces chicken breast, boned and skinned,
    Message 1 of 1 , May 8, 1999
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      BILL BOGGS' CORNER TABLE
      GUEST: JOHN MCENROE
      SHOW #CT1A06

      GRILLED WILD MUSHROOM SAUSAGE

      (Recipe courtesy of Rialto)

      6 ounces chicken breast, boned and skinned, cold
      1 egg
      2 ounces heavy cream, cold
      3 ounces cremini mushrooms
      3 ounces portabello mushrooms
      3 ounces shitake mushrooms
      3 ounces button mushrooms
      1/2 ounce fines herbs (parsley, tarragon, chives, chervil)
      1 ounce shallots, chopped
      salt
      pepper
      butter

      For the chicken mousse: Puree chicken in a food processor until smooth. Add
      salt and pepper and the egg. Pulse just to combine and scrape the sides.
      While food processor is running, add cream gradually through the feed tube.
      Chill and reserve.

      Wash and slice the mushrooms. In a hot saute pan, cook the mushrooms with
      butter. When mushrooms are brown, add shallots and herbs. Remove from
      the pan and chill.

      Fold together mushrooms and chicken.

      Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of
      the mushroom mixture. Roll the plastic into a log. Tie the ends with a
      string and tie
      into links. Poach in simmering water for 10 minutes. Shock the links in ice
      water. This can be done up to 3 days ahead.

      To serve, remove the sausage from the plastic and grill or roast it until
      it is hot throughout (about 10 minutes). Slice the sausage and serve it
      with a tossed
      salad.

      TOMATO AND SHAVED FENNEL SALAD

      2 yellow tomatoes, sliced into 8 pieces
      2 red tomatoes, sliced into 8 pieces
      1 head fennel, shaved
      2 ounces red onion, shaved
      4 teaspoons basil, chiffonade
      4 ounces extra-virgin olive oil
      4 ounces red wine vinegar
      kosher salt
      coarse black pepper

      RIALTO

      Place fennel in the center of serving plate. Surround with the tomatoes,
      alternating colors.

      Drizzle with oil and vinegar, salt and pepper. Garnish with red onion and
      basil.

      TURKEY BUGER

      2 pounds ground turkey
      2 ounces egg whites
      2 ounces carrot, grated and blanched
      2 ounces spinach, blanched
      2 ounces ice
      salt
      pepper

      Combine turkey and ice in a food processor until incorporated. Add egg
      whites and process for 30 seconds. Add salt, pepper, spinach and carrots.
      Pulse
      for 30 seconds. Make patties and chill. Grill or roast to serve.

      PORTABELLO NAPOLEON

      extra virgin olive oil
      4 large portabello mushrooms
      1 red tomato, sliced
      1 yellow tomato, sliced
      1 pound swiss chard or spinach, blanched and sqeezed of excess water
      1/2 pound white beans, cooked and unsalted
      1/2 pound brown rice, cooked pilaf style
      salt
      pepper
      2 ounces parmesan cheese, shaved
      1/2 teaspoon garlic, chopped

      Slice the portabellos into 3 pieces each, grill and keep warm. Heat garlic
      in 1 ounce olive oil. Add beans and season with salt and pepper. In a
      separate pan,
      heat olive oil and saute swiss chard. Season and grill the tomatoes,
      reserve warm. Set rice in the center of the plate. Top with mushroom, red
      tomato, swiss
      chard, portabello, yellow tomato, swiss chard, portabello. Surround with
      the beans and top with parmesan.

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