Tag: cloves garlic

Sausage Stuffed Mushrooms

Mushroom lovers will go crazy for these! Stuffed with sausage and mascarpone cheese-what could be bad. This recipe comes from Ina Garten so you know it has to be good! Bake them until nice and crispy and serve these Sausage Stuffed Mushrooms at your next cocktail hour or holiday!

Sausage Stuffed Mushrooms

You may need:

white baking dish

Sausage Stuffed Mushrooms

Ingredients

16 extra-large white mushrooms, caps and stems separated
5 tablespoons, divided
2½ tablespoons medium-dry sherry
¾ pound sweet Italian sausage, casings removed
¾ cup minced scallions, white and green parts (6 scallions)
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon pepper
⅔ cup panko
5 ounces Italian mascarpone cheese
⅓ cup freshly grated Parmesan cheese
2½ tablespoons minced fresh parsley

Instructions

Preheat the oven to 325 degrees.
Trim the mushroom stems and chop them finely. Set aside.
Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the sherry. Set aside.
Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat.
Add the sausage, crumbling it with a wooden spoon.
Cook the sausage for 8 to 10 minutes till browned.
Add chopped mushroom stems for 4 more minutes.
Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes.
Add panko.
Add mascarpone until melted.
Remove from heat and add Parmesan and parsley,
Add salt and pepper.
Cool a little.
Fill each mushroom with the mixture.
Place in baking dish and bake 50 mins.

3.4.3177

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Green Chile Pesto and Roasted Chayote Squash Side Dish – Thanks, Rick!

If you’re going to steal one Rick Bayless recipe, you might as well steal two, which is exactly what I did here with this green chile pesto, and roasted chayote squash side dish. Like I said in the video, most great chefs encourage this type of thievery, as long as you give them credit, which I’m happy to do.

What I’m calling “Green Chile Pesto,” is really his Green Chile Adobo, but I thought my audience would better relate to a “pesto,” since that’s what this reminds me of the most. Although, I’m not sure how it would be in a pasta, and don’t have any immediate plans to find out.

What it was great in, was this very simple chayote squash dish, which is really more of a warm salad. If you can find chayote near you, I recommend you give it a try, but if not, grilled zucchini or other summer squash would also work, as would something like roasted acorn or delicata squash.

I’d try to choose a fairly mild olive oil for this, since we have enough heat and bitterness from the peppers. Which reminds me, don’t over blend this. While some chefs claim it’s just a wives tale, I’ve found that if you over-process an olive oil-based sauce, especially ones with garlic in them, it can get very bitter. Other than that, not much can go wrong, and so on behalf of Chef Bayless and myself, I’d like to say, we really do hope you give it a try soon. Enjoy!

Ingredients for the Green Chile Pesto:

6 Serrano peppers

1 Poblano pepper

6 cloves garlic, still in the paper

1 bunch cilantro

1/2 bunch Italian parsley

1 1/2 teaspoon kosher salt (or about 3/4 teaspoon fine salt)

3/4 cup mild tasting olive oil, or vegetable oil

juice from 2 fresh limes*

* You can add the lime right to the pesto if you’re going to use it all at once as a sauce for something, but this seems to keep longer in the fridge without it added in, and so I prefer to add it to whatever I’m using it with instead.

For the Chayote Squash Side Dish:

3 Chayote squash, cut in 1-inch pieces

1 tablespoon olive oil

1/2 teaspoon kosher salt

juice from 1 lime (unless already added to your pesto)

2 or 3 heaping spoons of Green Chile Pesto

1/3 cup crumble soft goat cheese, plus more for the top

pumpkins seeds to garnish, optional

–>

Shrimp and Grits

I love finding a new recipe to add to my

collection of favorites.

This one is from the book

“Whiskey In A Teacup” by Reese Witherspoon.

I cut the recipe in half for the two of us and

followed it exactly, making only a slight change

to the procedure. The full recipe with all

the other menu sides would serve 6-8

for entertaining. But, it’s easy enough
for any day’s dinner.

1. I added the water and Worcestershire sauce

along with the tomatoes, then added the shrimp.

2. I keep tomato paste measures out in 1 T scoops

in the freezer, so it’s always easy to add to a

recipe. It melts right in with the liquids.

3. The grits definitely needed more water.

Her directions call for only 3 C water.

I used the package for guidelines.

Reese’s menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits

FOR THE SHRIMP

2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning

(Tony Chachere’s Creole Seasoning)

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

tomato paste, creole seasoning, water, and

Worcestershire sauce. Cook for 2-3 minutes.

Add the shrimp, stirring for 4-5 minutes until

the shrimp turn pink. Remove from heat.

Taste and add salt if needed.

Serve immediately over warm grits.

Garnish with chopped green onions.

FOR THE GRITS

1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan.

Stir in grits and salt. Bring back to a boil,

stirring occasionally, then reduce the heat

to low, stir in the butter, and simmer for about

15 minutes. The grits will absorb all the water,

so you need to stir them occasionally and

add more water if they become too thick.

Enjoy!