Roasted Garlic & Sundred Tomato Vinaigrette Recipes
Asparagus Platter with Gunther's Roasted Garlic & Sundried Tomato Vinaigrette
Yield - 1 Small Platter (8 - 12 servings)
- 1 Whole - Red Pepper with a flat bottom
- 1/2 ounce - Almond Silvers, Lightly Toasted
- Garnish - Any Colorful Produce Scraps
- Garnish - 4 -5 Romaine Lettuce Leaves, cleaned and dried
- Bring a large pot of salted water to a rolling boil
- Cut off tough end of each Asparagus spear, usually about 1 to 2 inches up from the bottom of the stalk.
- Place asparagus spears into boiling water and cook for 3 to 6 minutes, depending on the thickness of the asparagus. They're done when they're tender but still have a bit of a snap to them.
- Take out of water and plunge into an ice bath until cooled. This will stop the cooking process and keep them crisp.
- Take out of ice bath and dry them on paper towel.
- Fan out romaine leaves on desired platter, fan asparagus spears, make sure they all face the same direction. (See picture)
- Garnish with leftover strips of peppers, and top with toasted almond slices.
- Take whole red pepper and cut top off, remove all seeds, place on platter and fill with Gunther's Roasted Garlic & Sundried Tomato Vinaigrette.
Cheese Tortellini with Marinated Portabella Mushrooms, 3 Color Peppers and Gunther
Yield: 4 to 5 Portions
- 1 Pack - Portabella Mushroom - caps or strips - (approximately 6 ounces) medium dice
- 2 to 3 Cloves - Fresh Garlic - Minced
- 9 ounces - Gunther
- 3 ounces - Heavy Cream
- 1 ounce - Olive Oil
- 1/4 each - Red Onion - Medium dice (approximately 3 ounces) - *Note: Medium dice is 1/3 x 1/3 x 1/3 inches
- To Taste - Parmesan Cheese
- To Taste - Fresh Ground Black Pepper, Kosher Salt & Minced Parsley
- Cook pasta al dente (just slightly undercooked) according to instructions on the packaging. Shock cooked pasta in cold water and drain well. Gently toss with vegetable oil and store in a sealed container in the refrigerator.
- Place diced portabella mushrooms in a zip lock baggy and marinate with 3 ounces of Gunther.
- In a hot rondeau pan, or high sided saute pan, heat 1 oz olive oil and add red, yellow, and green peppers and red onions. Stir occasionally until tender and just starting to caramelize, about 3 to 5 minutes. Do not burn.
- Add garlic and saute for 30 seconds to one minute or until tender.
- Add marinated portabella mushrooms and saute until tender - about 2 to 4 minutes.
- Reduce heat to medium and add tortellini - gently stir until heated through. Try not to break up the tortellini.
- Add the last 6 ounces of Gunther.
- Reduce heat to medium low and leave on to reduce sauce to a thick consistency, stirring occasionally so the tortellini does not stick to the bottom of the pan.
- Check flavor and adjust with kosher salt and fresh ground black pepper if needed.
- Place in large bowl and garnish with fresh grated parmesan cheese and parsley.
- **Note* This is a great recipe to use up leftover vegetables of your choice.
Sea Bass with a Red Onion, Tomato & Basil Compote
Yield: 2 portions
- 3 ounces - Gunther's Gourmet Roasted Garlic & Sundried Tomato Marinade
- 2 ounces - Red Onion - Diced
- 2 ounces - Tomatoes - Seeded and Diced
- 3 each - Basil Leaves - Chopped
- 1/2 Teaspoon - Olive Oil
- To Taste - Salt
- To Taste - Pepper
- Marinate the sea bass in a zip lock bag for a minimum of 45 minutes in a refrigerator.
- While sea bass is marinating, mix the diced red onions, tomatoes and basil in a small bowl, add olive oil and season with salt/pepper. Cover and refrigerate.
- Place the marinated sea bass on a baking sheet and place on middle oven rack in a preheated 375 degree oven.
- Bake for 8 to 12 minutes or until the sea bass is firm yet still has a bit of spring to it when you touch it. (Cooking time varies depending on the thickness of the fish)
- Once it's cooked, place fish on plate and top with chilled red onion, tomato and basil compote. Garnish with basil leaves.
- Extra Gunther's Gourmet Roasted Garlic & Sundried Tomato Marinade can be used to paint the plate (see picture) or as a dipping sauce.
Chicken Kabobs with Gunther's Roasted Garlic & Sundried Tomato Marinade
Yield: 4 Kabobs (2 servings)
- 12 each - Cherry Tomatoes
- 1 Large - Yellow Pepper - quartered, cleaned and quartered again
- 1/2 Large - Red Onion - quartered
- 4 ounces - Gunther's Roasted Garlic & Sundried Tomato Marinade
- 1 Cup - White Rice, cooked according to the directions on the box
- Soak 4 wooden skewers in water for about one hour, preheat the oven to 375 degrees.
- On each skewer alternate the pork cubes, yellow pepper quarters, red onion quarters and cherry tomatoes.
- Place kabobs in a zip lock baggie and marinate with Gunther's Roasted Garlic & Sundried Tomato Marinade for at least 1 hour.
- Place kabobs on a cooking rack over a sheet tray and put in the oven, bake for 10 to 12 minutes and rotate.
- Bake for 10 to 12 minutes more or until pork is cooked through.
- Remove and serve with rice pilaf. (See picture)