Originally posted by oddtodd
i hear ya ! Other than baking , recipies are open to " adjusting" .
I posted a brine recipie in the food section here that will give your pie a little introduction . I do this every 2 years at my family reunion with
grilled summer veggies and a nice sweet balsamic reduction and some garlic smashed reds #2 .
THat sounds good! I bet if you splashed in "a little" whiskey or even come tequilla that would make a nice addition...I'll have to try that tho -
I usually use a salt brine without any liquids...My favorite is to use a citrus zester and get the zest from oranges, lemons, limes, grapefruits, and
fresh dill...then mix that in with some kosher salt - pat a nice big slamon filet down with some EV Oil and then throw the brine on - plastic wrap it
a few times - weigh it down in a shallow pan and let that baby sit for about 3 days....*drools*....
Originally posted by dr_strangecraft
One of the wife's favorite dishes is the stuffed mushrooms they serve at her fave restaurant. She has tried to mimic the recipe, but can't get it
right. Her birthday comes this week, and I'd like to try.
These ones seemed to be stuffed with a white cheese? possibly mozerella? and to have some kind of a vinegar tone, like maybe a hollandaise sauce or
What can you suggest, mainly as an ours d'ouvre, for a main steak (t-bone or sirloin) course?
Okay...here's what I came up with Herr Doktor
...I'm not sure if you mean that the mushrooms actually came with a sauce over them...in them...or
for dipping - but I've provided a possible sauce you can use as a side below...I hope this comes close - but I do know it will be damn good
I've made this for recipe for two:
8 Large crimini mushroom caps
1 T Olive oil
2-3 T Champagne vinegar (If you can't find this you can substitute it with white wine or rice vinegar)
2 Garlic cloves, minced
2 Shallots, mined
2 T Tarragon, chopped
1/4 lb lump crab meat, carefully picked through
3.5 oz Mascarpone
1/2 cup Parmesan Reggiano, freshly grated
8 cap size 1/4 inch slices of Buffalo Mozzarela...or next best available mozzarela
Preheat the oven to 375F. Place a pan over a high fire and add the olive oil. Let it heat for about a minute and then add your caps, cavity side up.
Salt and pepper to taste. Hit the pan with a few good splashes of the champagne vinegar. Flip carefully after one minute. Allow to cook another
minute on the other side, then transfer to paper towels and allow to cool and dry.
Meanwhile...Throw the crab meat into a medium sized bowl. Add the remaining ingredients, except for the mozzarela, and mix thoroughly. Don't foget
to salt and pepper to taste. Now stuff your mushrooms, being sure to compact the sutffing into the cavity. Place a disc of Mozzarerla on each cap.
Spray a sheet pan covered with foil and set your mushrooms up into two rows of four. Place in the oven and cook for 12-15 minutes, or until the
cheese begins to turn slighlty golden.
For the sauce
I'm thinking that maybe this was a bearnaise sauce...which is a hollandaise with a slight twist:
4 egg yolks
1 T Fresh lemon juice
1 T White whine
1/2 Cup of clarified butter**
1 T Minced shallot
2 t Tarragon, chopped
2 t Chervil, chopped (this may be hard to find...if you can't find it, don't worry about it)
You're going to need to use a double-boiler here...One large pot filled about 2-3 inches with water, so as to not touch the second smaller pot or
stainless steal bowl, which is going to rest on top of the one with the water. Crank the heat up to high and allow the water to come to a boil.
While that's coming to a boil, you'll want to be whisking the white wine, lemon juice, and egg yolks with a vengence
...You can use a electric
mixer for this task if it gets tiresome...you're looking for the mixture to thicken by about twice it's usualy consistancy.
Turn the heat down to a medium high...place your mixture on top of the pot of steaming/simmering water and you're going to have to use a real whisk
here and keep that action going strong...Carefully raise the pot off the heat every 30-45 seconds to prevent your sauce from turning into scrambeled
Here's the tricky part...while whisking-with-intent-to-kill you'll also want to start slowly drizzling in the butter. You may want a second set of
hands for this. Drizzle a small amount in...make sure it's fully incorporated, then repeat. By the time you've added all your butter, your sauce
should have doubled in volume.
To finish...remove from the heat while continuing to stir...you may want to place the hollandaise pot/bowl into a large bowl with ice to bring the
temp down a bit...add the remaining ingredients and finish with salt and pepper.
I hope this isn't too involved of a recipe...I had fun thinking it up so it should be equally fun to make and twice as delicious
As far as ors d'oeuvres for a steak dinner...these would work perfect...other options...try the salmon recipe I posted at the top of this message -
it can sit for just one day and be perfectly ready to eat - you'll want to slice it very thin at a 45 degree angle. Get some capers, salmon roe,
sour cream and water crackers....BAM!
EDIT: Oops...I forgot to add the "**"
** Clarified butter is butter that is melted at a low temperature and skimmed of the white milk solids that rise to the surface when it is finished
melting. Also be careful of the white solids that will remain at the bottom - it's okay if you get a little in it tho....
[Edited on 9/11/2004 by EnronOutrunHomerun]