INGREDIENTS

INSTRUCTIONS

Mix oil and garlic. In a large bowl, toss the oil with all the
vegetables and season well with salt and pepper. On a hot grill, mark
and cook the vegetables. Place all the vegetables back in same bowl
and seal with plastic wrap to finish cooking. When the vegetables are
cool chop everything except the scallions into small pieces and pour
any leftover liquid into the vegetable stock.  In a 1-quart saucier,
add a little butter and saute the shallots. Add  the barley and saute
for 5 minutes until the barley gets a little  'toasty'. Ladle in stock,
one ladle at a time, (like making risotto).  Continue adding stock
until the barley gets 'creamy'. Season. Add  back the vegetables and
heat thoroughly. Add the cheese. Check for  seasoning.  For the
Marinated Portobello Steaks: Mix all together, taste for  seasoning and
marinate mushroom caps for 1 hour. On a very hot grill,  mark and cook
caps until hot in the middle.  For the Basil Oil: In very salted water,
blanch basil and spinach for  30 seconds, or until very soft, yet still
green. Plunge in ice bath  and squeeze out water. Blend at high speed
and add salt and the oil.  Cover blender and blend for 3 to 4 minutes
or until the cup becomes  warm.  For Plating: In a large pasta bowl,
place a mound of barley on the  top half of the plate. Slice mushrooms
like it was a steak. Fan out  in front of barley and garnish with basil
oil and basil sprig.  This recipe yields 4 servings.  Source: "EAST
MEETS WEST with Ming Tsai - (Show # MT-1B07) - from the  TV FOOD
NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey -
jcomiskey@krypto.net"  Per serving: 1316 Calories (kcal); 103g Total
Fat; (69% calories from  fat); 16g Protein; 87g Carbohydrate; 0mg
Cholesterol; 495mg Sodium  Food Exchanges: 4 1/2 Grain(Starch); 0 Lean
Meat; 3 1/2 Vegetable; 0  Fruit;  Recipe by: Ming Tsai  Converted by
MM_Buster v2.0n.

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