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:D HiYa JayBirdQuote:
Originally posted by jaybird
I've had those too Fugi. And barbequed pig snouts. Of course I was a bit under the influence every time I ate them...
Hiya!
A wee bit under the "INFLUENCE" you Never
Bwahahahahahahahaaha I of course never have touched a sip of the Poteen, Dram of Whisky or Bottle of Beer
(Kegs maybe)
:p
For the JayBird
RHUBARB CRISP WITH BUTTERMILK ICE CREAM
24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
2/3 cup sugar
2 tablespoons all purpose flour
1 tablespoon unsalted butter, melted
1/2 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Streusel
2/3 cup (packed) golden brown sugar
1/3 cup chopped toasted walnuts
1/4 cup all purpose flour
2 tablespoons unsalted butter, melted
Buttermilk Ice Cream
For rhubarb:
Preheat oven to 375°F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.
Meanwhile, prepare streusel:
Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
Serve crisps warm with a scoop of Buttermilk Ice Cream.
:p
BUTTERMILK ICE CREAM
1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 cup cold buttermilk
Bring whipping cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in 1 cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer's instructions.
:D
RHUBARB RASPBERRY PIE
frozen-butter pastry dough
1 1/2 pounds trimmed rhubarb
1 cup plus 2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 1/2 cups raspberries
1 large egg
1 tablespoon milk
Accompaniment: vanilla ice cream
Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).
Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.
Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.
Preheat oven to 425°F.
In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.
Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.
Serve pie with ice cream.
FROZEN-BUTTER PASTRY DOUGH
key to this crisp, flaky pastry is to handle the dough as little as possible and to keep it cool.
1 3/4 cups cake flour (not self-rising) plus additional for kneading and rolling
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, frozen
6 to 8 tablespoons ice water
Into a chilled large metal bowl sift together flour, sugar, and salt. Set a grater in flour bowl and coarsely grate frozen butter into flour mixture, gently lifting and tossing flour to coat butter. Chill flour mixture 20 minutes.
Drizzle 6 tablespoons ice water evenly over flour mixture and gently stir with a fork until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining ice water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again. (If you overwork mixture or add too much water, pastry dough will be tough.)
Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat.
Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
Makes enough pastry dough for one 9-inch pie or one 10-inch tart
:D
SCANDINAVIAN RHUBARB PUDDING
1 1/2 pounds rhubarb
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
3 tablespoons cornstarch
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.
:D
RHUBARB CRUMB CAKE
--TOPPING:--
1/2 c. chopped nuts
1/2 c. sugar
1 tbsp. butter
1 heaping tbsp. flour
Melt butter; mix well with above ingredients.
--CAKE:--
1 1/2 c. brown sugar
1/2 c. shortening
1 egg
2 1/2 c. flour, sifted
1 tsp. soda
1 c. sour cream
1 1/2 to 2 c. rhubarb, cut small
Cream sugar and shortening; add egg. Blend well. Combine soda and sour cream; add vanilla. Flour fruit with part of the flour. Add remaining flour. Fold in fruit. Grease and flour jelly roll pan. Sprinkle topping over cake. Bake at 350 degrees for 45 minutes. (Other fruit like plums, prunes, apples may be used.)
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RHUBARB STRAWBERRY COFFEE CAKE
3 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. margarine
1 c. buttermilk
2 slightly beaten eggs
1 tsp. vanilla
In mixing bowl stir together flour, sugar, baking soda, baking powder and salt. Cut in margarine until fine crumbs. Beat together milk, egg and vanilla. Add to dry ingredients. Stir to moisten. Spread half the batter in greased 9 x 13 inch baking pan. --FILLING:--
3 c. fresh or 1 (13 oz.) pkg. frozen
rhubarb, cut in 1" pieces
1 (16 oz.) pkg. sliced sweetened
strawberries, thawed
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch
Combine rhubarb and strawberries in saucepan. Cook 5 minutes. Add lemon juice. Combine sugar and cornstarch. Add to rhubarb mixture. Cook and stir 4 to 5 minutes until thickened and bubbly. Cool. Spread cooled filling over batter in pan. Spoon remaining batter in small mounds atop filling. Combine 3/4 cup sugar, 1/2 cup flour and 1/4 cup margarine, cut into fine crumbs. Sprinkle crumbs over batter in pan. Bake at 350 degrees for 40-45 minutes. Makes 12-15 servings.
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RHUBARB DAIQUIRI
1 1/2 c. chopped rhubarb
1/2 c. sugar
2 tbsp. water
2/3 c. rum
3 c. ice cubes
1 tbsp. lime or lemon juice
Red food coloring (optional)
Combine rhubarb, sugar and water in saucepan. Bring to boil.
Cover and simmer 5 minutes. Let cool. Combine rhubarb mixture, rum, ice cubes, lime/lemon juice and food coloring in blender. Blend until smooth. Pour into chilled cocktail glasses. Makes 4-6 servings.
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RHUBARB WINE
4 lbs. chopped rhubarb
1 tsp. almond extract
1 gallon boiling water
4 lbs. sugar
1/2 cake yeast (not dry)
3/4 tbsp. plain gelatin
Combine rhubarb, almond extract and water. Let stand 3 days and stir thoroughly. Add the sugar and yeast. Dissolve gelatin in a little water and add to mixture; let stand 2 days. Put into jugs and cork. After 3 months, bottle. Siphon very carefully. Looks innocent, but beware!!
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RHUBARB SWIRL
1 c. graham cracker crumbs
4 tsp. sugar
3 tbsp. melted butter or oleo
3 c. finely diced fresh rhubarb
1/2 c. sugar
1 (3 oz.) pkg. strawberry flavor
gelatin
1 c. boiling water
1/2 c. sugar
1/2 c. flour
1 c. milk
2 tsp. unflavored gelatin, softened
in 2 tbsp. cold water
1 tsp. vanilla
2 c. heavy cream, whipped
Combine crumbs, sugar, butter; press into bottom of 2 quart oblong casserole or 8 inch springform pan, greased on bottom only. Bake in 350 degree oven for 7 minutes. Cool. Line sides of springform pan with waxed paper. Meanwhile, cover fruit with sugar; let stand 1 hour. Then simmer in a heavy saucepan only until rhubarb loses crispness. Drain, reserving liquid. Add cold water to liquid to make 3/4 cup. Dissolve strawberry gelatin in boiling water. Stir in the 3/4 cup water-fruit liquid. Chill until syrupy. Meanwhile, combine sugar, flour and milk in heavy saucepan. Bring to boil; reduce heat and cook, stirring constantly for 2 minutes. Reduce heat and cook, stirring constantly for 2 minutes or until thickened. Remove from heat. Stir in vanilla and gelatin; let stand 5 minutes. Then fold in whipped cream. Whip syrupy gelatin mixture until fluffy. Fold in rhubarb; then fold in half of whipped cream mixture. Alternately spoon the strawberry gelatin mixture and the remaining whipped cream mixture into crust lined pan; swirl with a knife. Chill overnight. Serves 9.
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STRAWBERRY-RHUBARB MUFFINS
1 3/4 c. flour
1/2 c. sugar
1 egg
3/4 c. milk
2 1/2 tsp. baking powder
1/3 c. oil
1 tsp. vanilla
1/2 tsp. cinnamon
3/4 c. minced rhubarb
1/2 c. sliced strawberries
TOPPING:
2 tbsp. brown sugar
1/2 tsp. cinnamon
6 strawberries, halved
Combine egg, milk, oil, vanilla and cinnamon in small bowl. Add to flour, sugar, powder mixed in large bowl. Fold in fruits. Fill greased tins. Sprinkle mixed topping over each muffin, gently place one strawberry half on each muffin. Bake at 400 degrees for 20-25 minutes. 12 servings.
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RHUBARB DUMPLINGS
3/4 c. brown sugar
1/4 c. granulated sugar
3 tbsp. cornstarch
3 tbsp. margarine
3 c. sliced rhubarb
1 1/4 c. plain flour
1/4 tsp. salt
1/4 c. granulated sugar
1 1/2 tsp. baking powder
1/4 c. margarine
1/3 c. milk
2 tsp. granulated sugar
1/4 tsp. cinnamon
In a 2 quart casserole, combine 1 1/4 cups water, brown sugar, 1/4 cup white sugar, cornstarch, 3 tablespoons margarine. Add rhubarb, microcook uncovered on high 7 to 9 minutes, or until thickened and bubbly. Stirring after every minute. Cover to keep warm. In a bowl combine flour, 1/4 cup granulated sugar, baking powder, salt, melt remaining margarine and add to dry ingredients with milk. Mix until blended. Drop rounded tablespoons into hot mixture. Cover with wax paper. Cook 5 to 6 minutes or until done on high. Give dish 1/2 turn once. Stir 1/4 teaspoon cinnamon and 2 teaspoons sugar, sprinkle over dumplings. Serve warm. Makes 8 servings.
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RHUBARB NUT BREAD
1 1/2 c. brown sugar
2/3 c. oil
1 egg
1 tsp. soda
1 tsp. salt
1 c. buttermilk
1 tsp. vanilla
2 c. rhubarb, chopped
1 c. chopped nuts (optional)
--TOPPING:--
1 tbsp. butter
1/2 c. sugar
1/2 tsp. cinnamon
Beat brown sugar with the oil and egg, blending well. Mix the soda and flour together. Blend the buttermilk and vanilla. Add the flour mixture alternately with the liquid to the creamed mixture, blending well. Stir in the rhubarb and nuts and divide in 2 lightly greased and floured 9x5-inch loaf pans.
For the topping: Cut the butter into the sugar and cinnamon. Sprinkle on top of butter. Bake at 325 degrees for 1 hour. Cool bread 5 minutes, then turn onto wire racks.
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FRESH RHUBARB CHEESE CAKE
--CRUST:--
1/3 c. soft butter
1/2 c. walnuts, chopped
1 1/4 c. flour
1/2 c. brown sugar
1 tsp. vanilla
--FILLING:--
2 (8 oz.) & 1 (3 oz.) pkg. cream
cheese, softened
3 eggs
1 3/4 c. sugar
2 tsp. vanilla
--RHUBARB TOPPING:--
3 c. rhubarb, finely chopped
1/2 tsp. cinnamon
1 3/4 c. sugar
1 2/3 c. fresh strawberries
1/4 c. water
1 tbsp. cornstarch, dissolved in water
Combine all ingredients for crust mixture and press into buttered 9 x 13 inch pan. Bake in preheated 375 degree oven for 15 minutes. Beat ingredients for filling until smooth. Pour over crust. Bake for 15 to 20 minutes at 375 degrees. Combine all ingredients for Rhubarb Topping and put in saucepan. Cook on medium until rhubarb is tender; spread over cheese cake and chill.
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:D
APPLE-RHUBARB CRISP
Topping
3/4 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup old-fashion oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup finely chopped walnuts
Filling
1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces (about 4 cups) ((You can substitute granny smiths for a tarter
taste))
3/4 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
3 tablespoons sugar
2 teaspoons all purpose flour
1/2 teaspoon vanilla extract
Vanilla ice cream or frozen yogurt
For topping
Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. (Can be made 1 day in ahead. Chill.)
For filling
Preheat oven to 400°F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish.
Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about
45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream
:D
RHUBARB CHAMPAGNE
10 lb. rhubarb
Sugar
Lemons
Knox gelatin
Chop rhubarb in small pieces. Put in crock with 2 gallons of water. Cover loosely. After 5 days, strain. To each gallon of liquid, add 3 1/2 pounds of sugar and 2 lemons juiced and diced. Add 1/2 package gelatin for each gallon and DO NOT STIR. After 5 days, skim and bottle in screw type bottle. Leave caps loose for 3-4 weeks.
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DEEP DISH RHUBARB PIE WITH CREAM CHEESE PASTRY
6 c. rhubarb, chopped
1/2 c. flour
1 c. sugar
1/2 c. light corn syrup
1 tbsp. butter
Toss pieces of rhubarb with 1/2 cup flour and put into 8 inch pan. Mix 1 cup sugar with 1/2 cup light corn syrup and bring to boil. Stir constantly. Pour over rhubarb and dot with butter.
Pastry: Mix 3 ounces cream cheese with 6 tablespoons butter until fluffy. Add 3/4 cup flour and 1/2 teaspoon salt. Mix with fork. Chill and roll like pie crust between waxed paper. Cover rhubarb with pastry. Crimp edges to pan. Bake at 425 degrees for 25 minutes. Serve warm with whipped cream.
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SOUTHERN INDIANA RHUBARB CRISP
3/4 - 1 c. sugar (depending on
sweetness of rhubarb)
2 tbsp. cornstarch
1 tsp. vanilla
4 c. diced rhubarb
--BASIC CRUST MIXTURE:--
1/2 c. brown sugar
1 c. oats, uncooked
1/2 c. butter, melted
1 c. flour
Cook sugar, cornstarch, vanilla and water over medium heat until clear. Pat half of the BASIC CRUST MIXTURE into bottom of an 8"x8" pan. Put in the rhubarb. Pour the HEATED SUGAR MIXTURE over this. Glop the rest of the CRUST MIXTURE on top in semi-neat glops. Bake at 350 degrees for about 45 minutes or until the fragrance drives you nuts. Serve warm with ice cream (optional). If any of this is left, individual portions can be warmed in the microwave. Put the ice cream on a portion and microwave for about 30 to 40 seconds.
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RHUBARB SPONGE PIE
1 c. sugar
1 tbsp. butter
2 tbsp. flour
2 eggs
1 c. milk
1 c. chopped rhubarb
Cream sugar and butter. Add flour and egg yolks. Mix well.
Add milk and rhubarb. Beat egg whites until stiff. Fold in.
Bake in unbaked pie shell 40 minute at 375 degrees. Makes 1 pie.
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PEACHY RHUBARB CRISP
4 med. peaches, sliced
2 c. sliced strawberries
2 tbsp. + 2 tsp. apple juice
concentrate
1/4 c. + 1 tbsp. flour
2 tbsp. sugar
1 tsp. vanilla
2 c. cut rhubarb
1/3 c. strawberry preserves
5 1/4 oz. oatmeal
1/2 c. soft margarine
Place peaches in 13x9x2 pan. Boil rhubarb with 2 cups water - drain and add to peaches. Gently stir in strawberries, preserves, juice and 1 tablespoon flour. Toss oats, sugar, flour; stir in margarine and vanilla - crumble over fruit. Bake 30 minutes at 400. Serves 8.
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Horseradish Encrusted Salmon
1/2 cup horseradish 4-6 oz salmon filets
1/2 cup bread crumbs (tuna,bluefish or mahi
1 cup instant mashed potatoes may be substituted.)
1/2 cup milk 1/2 tsp salt
4 Tbs melted butter 1/2 tsp pepper
1/2 cup flour
Pre-heat oven to 375 degrees....
Combine the instant potatoes, horseradish, and 1 Tbs of melted butter. Stir in the milk until well combined. Rinse the fish filets and pat them dry. Combine flour with salt & pepper and dredge the fish in the mixture. Divide the horseradish/potato mixture into four equal parts and spread on the top of the floured fish filets. Sprinkle the top of the prepared fish with bread crumbs and drizzle the remaining 3 Tbs.of melted butter, evenly over all of the fish. Place on a cookie sheet and bake for 15 minutes
:D
Rhubarb Chutney
lb. rhubarb, washed and chopped
2 medium onions, peeled and chopped
2 tbsps. dark brown sugar
pinch of cayenne pepper
1 tsp. salt
2 tsps. curry powder
10 tbsps. vinegar
Place all the ingredients into a preserving pan
Cook over a low heat until the rhubarb and onion soften
Increase heat and boil rapidly until rhubarb is thoroughly cooked
Spoon into warmed jars and seal
:D
Pinto Beans
1 pound dried pinto beans
3 quarts water
1/2 pound bacon, cut into pieces
1 medium-size yellow onion,
finely chopped
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried red chile powder
Wash the beans thoroughly, removing any stones or bad beans. Soak overnight in cold water, changing the water at least once.
Cook the bacon for a few minutes; add onion and cook until transparent. Put the beans into a large pot with the bacon and onion; cover with water and simmer, covered, for 4 hours or until beans start to soften. Add garlic salt, salt, pepper, and chile powder, and cook for 30 minutes. Serve hot.
:D
Curry Clam Dip
2 small cans minced clams (usually 4 to 6 oz. per can)
2 6-oz. packages cream cheese softened
1/2 cup butter, melted
1 medium onion finely chopped
1 Tbsp. Confectioners sugar
1 Tbsp. Vermouth
1 Tbsp. dried parsley
1 Tbsp. curry powder
Combine all ingredients in baking dish and bake at 325 degrees for 30 minutes. Serve with crackers. In preparing this recipe, the cook is entitled to one additional Tbsp. of Vermouth combined with a generous helping of dry gin... shaken not stirred.
The Skinny: Use light cream cheese. Also, for the cook's extra measure of Vermouth, add the Vermouth to ice in a cocktail mixer, swish it around once or twice and then pour out the Vermouth before adding the gin. You may not save that many calories but
you will end up with a proper dry martini. To make an official Sir Winston Churchill martini, add the ice to the shaker, add a liberal amount of dry gin, glance briefly at the Vermouth from across the room, then strain the gin into a glass and enjoy.
Southern Pear Salad
3 cans (15 oz.) pear halves, drained
Boston lettuce leaves
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
Place 2 - 3 lettuce leaves on salad plate. Place 2 pear halves on lettuce leaves. Place 2 Tbsp. of mayonnaise on top of the pears. Sprinkle with cheddar cheese. Serving size is one salad plate per person.
Chicken Casserole
2 - 3 lbs. cubed cooked chicken
8 oz. seasoned stuffing cubes
1 cup chicken broth
1 can (10 and 3/4 oz.) cream of mushroom soup
1 4-oz. jar sliced mushrooms
16 oz. sour cream
1/2 cup butter
Mix chicken, sour cream, mushrooms, cream of mushroom soup
and chicken broth together in large baking dish. Place stuffing
over chicken mixture. Melt butter and pour over stuffing. Bake
at 350 degrees for 35 to 40 minutes.
Lemon Cookies Dipped in Chocolate and Pecans
1/2 cup butter
1/2 cup sugar
1 and 1/2 cup flour
1 Tbsp. lemon juice
1 tsp. lemon zest
1/2 cup chocolate bark
1/4 cup pecans, finely chopped
Place butter, sugar, flour, lemon juice, and lemon zest in a food processor and process until a dough begins to form. Divide dough into 2 equal parts and roll into a log. Wrap each log in wax paper and chill until firm. Cut into 1/2 inch pieces and place on an ungreased cookie sheet. Bake for 15 minute at 325 degrees. Remove from oven and allow to cool. Meanwhile melt the chocolate bark according to directions on the package. We find it easier to melt in a glass bowl in the microwave and stir halfway between time. When chocolate is melted, dip one end of each cookie in the chocolate and them in the pecans. Allow to cool on wax paper.
Snoopy showed up ;)
YEAH !!
Satisfactory ?
Grilled Portabello Potato Topping
Makes 4 servings.
- 4 (8 to 12 oz. each) potatoes
- 1 large (6 to 8 oz.) fresh Portabello mushroom 5-teaspoon olive oil divided
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1 cup each thinly sliced onion and green pepper 1 cup diced tomatoes
- 1/4 cup dry white wine
- 1/2 teaspoon dried oregano, crushed
Wash potatoes thoroughly so skin may be eaten. Pierce several times with a fork and bake at 425* F 50 to 60 minutes until tender. Remove stem from mushroom; chop and reserve. Combine 1-tablespoon olive oil, vinegar and salt and pepper to taste; brush mushroom cap with mixture. Grill or broil, rounded side up, 4 inches from heat, about 2 minutes. Turn mushroom cap, brush with oil and vinegar mixture, and broil 1 to 2 minutes or until mushroom is thoroughly heated; set aside. Sauté mushroom stem, onion and green pepper in remaining oil and vinegar mixture, oregano, and salt and pepper to taste. Sauté until wine is absorbed. Add tomato and heat thoroughly. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open. Slice grilled mushrooms and arrange on potato. Spoon 1/4 of vegetable mixture on mushroom.
Nutritional Analysis Per Serving: 289 calories, 7 g protein, 7.2 g fat (22percent calories from fat), 1.5 g saturated fat, 49.5 g carbohydrate, 3 mg cholesterol, 4.8 g fiber, 77 mg sodium.
Microwave Method. Wash and pierce skins of potatoes as above and microwave at high about 14 minutes or until tender. Turn potatoes and rotate one-quarter turn halfway through cooking time. Let stand, covered, 5 minutes.
Giant Mushrooms Stuffed with Crawfish & Tasso Cardinal
SERVES: 6
Normally when you hear of stuffed mushrooms, you immediately have visions of a breaded seafood or vegetable stuffing heavily layered into a mushroom cap. This is an unappetizing thought! This stuffed mushroom is somewhat "smothered" in a rich sauce flavored with crawfish and the smoky, spiced meat of the Cajuns...tasso! This sauce may also be served over chicken, fish or pasta.
24 large mushroom caps, stems removed
1 pound crawfish tails, cooked
1/2 cup tasso ham, diced
1/4 cup butter, melted
1/2 cup onions, minced
1/4 cup celery, minced
1/4 cup red bell pepper, minced
1/4 cup garlic, minced
1/4 cup tomatoes, diced
5 tbsps flour
1 ounce sherry
1/4 cup tomato sauce
2 cups crawfish stock
2 cups heavy whipping cream
1/4 cup green onions, sliced
salt and black pepper to taste
Creole seasoning to taste
hot sauce to taste
Pre-heat oven to 375 degrees F. Brush any dirt or grit from the mushroom caps and place 4 in the center of 6 au gratin-style baking dishes. In a heavy bottom sauté pan, heat butter over medium-high heat. Add tasso, onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add 1/2 of the crawfish tails and tomatoes. Blend well into the vegetable mixture and sauté 2-3 additional minutes. Sprinkle in flour and, using a wire whisk, stir to create a white roux. Add sherry and tomato sauce. Add fish stock and cream and continue stirring until cream-type sauce is achieved. Add green onions and simmer sauce for 5-10 minutes, adding additional liquid as needed to retain consistency. Add remaining crawfish and season to taste using salt, pepper, Creole seasoning and hot sauce. Cook 3 additional minutes then distribute evenly over the mushrooms. Bake until sauce is bubbly and mushrooms are al dente, approximately 15-20 minutes.
Baked Eggs with Crawfish and Mushrooms in Ham Baskets
SERVES: 6
It isn't often that you find a recipe that includes all ingredients necessary to create a complete meal. This is one such dish. It is unbelievably simple to create and one of the most perfect "breakfast-in-bed" dishes imaginable. If you wish to add a creative side dish to this breakfast item, I would recommend my Creole Homefries.
12 large eggs
1/2 pound crawfish tails
3/4 pound mushrooms, finely chopped
12 slices sugar-cured Virginia ham
2 tbsps unsalted butter
1/4 cup shallots, minced
2 tbsps sour cream
1 tbsps tarragon, finely chopped
salt and cracked black pepper to taste
fresh tarragon leaves for garnish
Pre-heat oven to 400 degrees F. In a large heavy skillet, melt butter over medium-high heat. Add mushrooms and shallots and cook 8-10 minutes, stirring occasionally until liquid has evaporated. Add crawfish tails and cook 3 additional minutes. Season to taste using salt and pepper, remove from heat and stir in sour cream and tarragon. In a lightly greased muffin pan, place 1 slice of ham in each cup. The ends should hang over the edges of each cup. Divide mushroom and crawfish mixture evenly between the cups. Crack 1 egg into each ham basket. Season eggs with salt and pepper to taste. Place on middle rack in oven and bake until egg whites are cooked, but yolks are still runny, approximately 15 minutes. Remove and serve with Creole Homefries.
Still l@@kkin'
:DQuote:
Originally posted by Jolie Rouge
YEAH !!
Satisfactory ?