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Recipe courtesy of Jeffrey Saad

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Main Challenge: Red Chili Citrus Mushrooms with Grilled Zucchini

Total:: 1 hr 45 min
Prep:: 45 min
Cook:: 1 hr

Yield:: 80 tasting portions

Level:: Easy

Ingredients

4 tablespoons olive oil
1 1/2 pounds yellow onions, sliced
5 pounds white button mushrooms, cut into quarters
Salt
2 cups orange juice
1 cup lime juice
1/3 cup red chili powder
3 cups chicken stock
1/2 cup honey
4 pounds green zucchini, sliced lengthwise into 3 pieces
4 pounds yellow zucchini, sliced lengthwise into 3 pieces
1 tablespoon ground cumin
1 cup chopped cilantro leaves
8 ounces fresh goat cheese

Directions

Heat the oil in a large pot over medium-high heat. Add the onions and mushrooms and saute until golden brown. Season with salt, to taste.

Meanwhile, in a medium-sized bowl, combine the orange juice, lime juice and chili powder. Add juices to the mushroom mixture along with the chicken stock. Simmer until liquid is reduced by two-thirds. Stir in the honey and keep warm over low heat.

Heat a grill or grill pan to medium.

Rub the zucchini slices with the cumin and season with salt. Grill the zucchini, marking both sides, but keeping the slices still firm. Remove to a cutting board. Chop the zucchini into 1-inch pieces and arrange on a large platter. Top with the mushroom mixture and sprinkle with cilantro and goat cheese.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Main Challenge: Red Chili Citrus Mushrooms with Grilled Zucchini
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 80 tasting portions
Ingredients: 4 tablespoons olive oil; 1 1/2 pounds yellow onions, sliced; 5 pounds white button mushrooms, cut into quarters; Salt; 2 cups orange juice; 1 cup lime juice; 1/3 cup red chili powder; 3 cups chicken stock; 1/2 cup honey; 4 pounds green zucchini, sliced lengthwise into 3 pieces; 4 pounds yellow zucchini, sliced lengthwise into 3 pieces; 1 tablespoon ground cumin; 1 cup chopped cilantro leaves; 8 ounces fresh goat cheese