Black Bean Corn Salsa With Portobello Mushrooms And Chicken Food

PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN

Steps:

• Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually).
• Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
• On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
• To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.

BLACK BEAN AND HOMINY SUCCOTASH WITH GRILLED PORTOBELLO MUSHROOM

Steps:

• Preheat grill to medium-high.
• Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
• Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
• Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
• Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).

CHICKEN WITH BLACK BEAN AND AVOCADO SALSA

Steps:

• 1. Prepare the salsa. Reserve in a bowl. Then, mix together half of the oil, garlic, oregano, salt, and pepper. Rub the mixture all over the chicken breasts. Heat the remaining oil in a large nonstick skillet, or prepare an outdoor grill, if grilling the chicken. 2. Cook the chicken 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part. Serve the chicken with about 2 tablespoons of the salsa spooned on top. Pass any remaining salsa at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN WITH PORTOBELLO MUSHROOMS

Steps:

• 1. Remove and discard the stems from the mushrooms. With a melon-baller, scrape and discard the black gills from the mushrooms. Wipe the mushrooms clean with paper towels. 2. In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Place the whole mushrooms, top side down, in the skillet. Sprinkle with half of the salt, the pepper, and the garlic. Cook, turning the mushrooms 2 to 3 times until the juices appear, about 4 minutes. Add the chicken broth and wine. Cover, reduce the heat to low, and simmer, turning once, until the mushrooms are tender when pierced with the tip of a sharp knife, about 5 to 7 minutes. Remove the mushrooms to a cutting board and reserve. 3. To the juices in the same skillet, add the tomato, serrano, and oregano. Cook stirring, 3 minutes. Cut the cooled mushrooms into thin slices about 1/4 inch wide and return the mushrooms to the pan. Turn off the heat, cover, and reserve. 4. In another skillet, heat the remaining tablespoon of oil over medium heat. Season the chicken with the remaining salt and cook about 4 to 5 minutes per side, or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part. 5. To serve, reheat the mushroom mixture. Cut the chicken breasts crosswise into 1/2-inch wide strips. Divide the mushrooms and sauce among 4 serving plates. Arrange the chicken breast strips equally on top of each serving. Sprinkle cilantro over all.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.