Red Mesa Vegetarian Platter With Ranchero OnionsFrom cuzpat 6 years ago
- 6 medium onions shopping list
- 1 Cup Canned crushed tomatoes shopping list
- 1 Tbsp. Chile powder shopping list
- 2 tsp. paprika shopping list
- 3 Tbsp. Jalapeño chiles, minced shopping list
- Plate setup: shopping list
- 3-1/2 lbs. black beans, cooked or canned shopping list
- 2-1/4 lbs. Spanish-style rice shopping list
- 24 Crusty polenta, half-moons (recipe follows) shopping list
- 12 slices Firm large tomatoes, sliced 1/2-inch thick, grilled shopping list
- 48 slices tomatillos (optional), husks removed, skewered, grilled shopping list
- 48 strips zucchini squash, sliced lengthwise, grilled or orange or red bell pepper, cut into 1-inch strips, grilled shopping list
- 24 fresh sage leaves (optional) shopping list
- 1-1/2 lb. Mexican queso añejo, feta or pressed salted farmers cheese, sliced (optional) shopping list
How to make it
- Ranchero onions: cut 1/2-inch of the tops of the onions and slightly trim root ends, but DO NOT cut into root base. Bloom onions in onion bloom machine, turn onions upside down and cut in half, carefully leaving root base on each half.
- Line up onion halves cut side up at 45-degree angle in baking pan. Spoon tomatoes over onions. Sprinkle with chili powder, paprika, chiles. Cover and bake at 425°F for 30 to 45 minutes or until onions are tender in center, but petals still have body and stand upright.
- For each serving, portion 4-1/2 oz. (1/2 cup) beans in center of plate. Set a ranchero onion half on beans. Fluff onion petals with fork and baste with pan juices. Surround with 3 oz. (1/2 cup) rice, 2 pieces of polenta, 1 slice tomato, 3 tomatillos and 3 or 4 slices of zucchini or bell pepper. Garnish with sage. Add 2 oz. queso anejo cheese, if desired.
- Crusty polenta: Slice commercial polenta chub into 1/2-inch slices. Halve slices. Top with grated Parmesan cheese and broil until they start to brown.