Red Chile Ahi, warm roasted winter vegetable salad - Loews Venta - Tucson News Now

Red Chile Ahi, warm roasted winter vegetable salad - Loews Ventana Canyon

TUCSON, AZ (Tucson News Now) -  Ken Harvey Executive Chef Loews Ventana Canyon prepares Red Chile Ahi with warm roasted winter vegetable salad, grilled orange vinaigrette

Red chile Ahi 

Ingredients: 
3 ounces red chile powder (Santa Cruz)
1 ounce sea salt
2 ounces, salad oil
2 limes, juiced

Preparation: 
Combine all ingredients in a bowl, then marinate the ahi for up to one hour.   High heat sear on all 4 sides.   Slice and Serve Immediately.

Warm roasted winter vegetable salad-

Ingredients: 
1 cup of quinoa, toasted
1 quart vegetable stock
16 thyme sprigs
4 medium beets, peeled and quartered 
4 carrots, peeled and cut in half lengthwise 
1 butternut squash, peeled and quartered 
1/2 cauliflower head, sliced stem attached
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided 
1/2  teaspoon freshly ground black pepper
8 garlic cloves, smashed
2 medium red onions, peeled and cut lengthwise into quarters 
2 fennel bulbs, cored and cut lengthwise into quarters 
1 teaspoon chopped fresh thyme  

Vinaigrette - 
3 oranges, grilled
2 ounces vinegar
4 ounces extra virgin olive oil
salt and pepper to taste

Preparation
1. Preheat oven to 425°.

2. Place 8 thyme sprigs, beets, carrots, and cauliflower in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a pan. Bake at 425 degrees for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally.

3. Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in a pan. Bake at 425 degrees for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.

4. Serve salad warm, with sliced ahi over the top.  Spoon 2 ounces over each serving to finish…

5. Garnish with baby herbs or edible flowers that you have available.

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