Had a chicken Marbella, by Andrew Zimmern. Unusual flavor profile with prunes and apricots.
Finally had my Sunday gravy for family. Meatballs, sausage and counrty style ribs. I panicked a little that the ribs were too big and might not get done, so I threw them into the Instant pot. Worked out great. Having friends over Tuesday to try to finish the leftovers. Used about 10 pounds of meat in my biggest Dutch oven.
Yesterday I did a flank steak with zucchimi/scallion sauce and a shrimp cocktail app. Made both the steak and the shrimp sous vide in the new Anova oven.
What about you? Anything you cooked, ordered in, had at a restaurant of friends' house that you really liked recently? Drinks included
I recently had excellent takeout paella with shrimp calamari chorizo and chicken as well as Iberian croquettes.
For snacking I recently discovered RX bars which are perfect for days I’m in the office or travelling.
Stuff the mushrooms generously and place in a cooking dish with 1/2 cup chicken stock at the bottom with some stuffing. In the oven 425 for about 30 min.
Did you make enough pork chops to get you thru the week?
I recently had excellent takeout paella with shrimp calamari chorizo and chicken as well as Iberian croquettes.
For snacking I recently discovered RX bars which are perfect for days I’m in the office or travelling.
lol, you only have my word that any of this stuff tastes good :) Someone's gonna have to stop by and put me to the test
That Spanish stuff you ordered sounds outstanding. RX bars sound more like medicine than food, tho :)
Stuff the mushrooms generously and place in a cooking dish with 1/2 cup chicken stock at the bottom with some stuffing. In the oven 425 for about 30 min.
Those sound delicious, Rob. Sausage and mayo has always been a nice addition too.
Sunday at Osteria Romana, I had the special vael and chicken bosciolla with artichoke hearts, mushrooms, peas, garlic white win. very tasty and filling.
Sounds like a good alternative, Rob. Thanks
Sunday at Osteria Romana, I had the special vael and chicken bosciolla with artichoke hearts, mushrooms, peas, garlic white win. very tasty and filling.
I'm jealous, Victor. They both sound great.
BILL'S GREEK-STYLE BEEF AND ORZO STEW
Ingredients
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
4 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
1 1/2-2 POUNDS BONELESS BEEF CHUCK ROAST OR BONELESS BEEF SHORT RIBS, TRIMMED AND CUT INTO 3/4-INCH CHUNKS
28 OUNCE CAN DICED FIRE-ROASTED TOMATOES
1/2 TEASPOON GROUND CINNAMON
1 ONION, LARGE DICE
1-2 BELL PEPPERS, WHATEVER COLORS, THICK STRIPS
KOSHER SALT AND GROUND BLACK PEPPER
3/4 CUP ORZO
1/2 CUP CHOPPED FRESH FLAT-LEAF PARSLEY OR FRESH DILL OR FRESH MINT OR A COMBINATION, PLUS MORE TO SERVE
OPTIONAL GARNISH: CRUMBLED FETA CHEESE
Directions
In a large pot, cook the onions and peppers til charred. Reserve Cook the oil and garlic until golden. Stir in the beef, tomatoes with juices, cinnamon, 2 teaspoons salt and ¾ teaspoon pepper. Boil, then lower the heat, cover and simmer, stirring occasionally, until the beef is tender, about 45 minutes. Stir in the orzo and 2 cups water. Add back the onions and peppers. Boil and cook, stirring often, until the orzo is tender. Season with salt and pepper, then stir in the parsley. Serve drizzled with additional oil and sprinkled with parsley.
BILL'S GREEK-STYLE BEEF AND ORZO STEW
Ingredients
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
4 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
1 1/2-2 POUNDS BONELESS BEEF CHUCK ROAST OR BONELESS BEEF SHORT RIBS, TRIMMED AND CUT INTO 3/4-INCH CHUNKS
28 OUNCE CAN DICED FIRE-ROASTED TOMATOES
1/2 TEASPOON GROUND CINNAMON
1 ONION, LARGE DICE
1-2 BELL PEPPERS, WHATEVER COLORS, THICK STRIPS
KOSHER SALT AND GROUND BLACK PEPPER
3/4 CUP ORZO
1/2 CUP CHOPPED FRESH FLAT-LEAF PARSLEY OR FRESH DILL OR FRESH MINT OR A COMBINATION, PLUS MORE TO SERVE
OPTIONAL GARNISH: CRUMBLED FETA CHEESE
Directions
In a large pot, cook the onions and peppers til charred. Reserve Cook the oil and garlic until golden. Stir in the beef, tomatoes with juices, cinnamon, 2 teaspoons salt and ¾ teaspoon pepper. Boil, then lower the heat, cover and simmer, stirring occasionally, until the beef is tender, about 45 minutes. Stir in the orzo and 2 cups water. Add back the onions and peppers. Boil and cook, stirring often, until the orzo is tender. Season with salt and pepper, then stir in the parsley. Serve drizzled with additional oil and sprinkled with parsley.
looks good!
looks good!
Thanks, Victor. Tonight turned into a leftovers night, so it'll be on the menu again
Quote:
Cut out the stems, chop them up and saute with lots of garlic and oil. Add cup white wine then breadcrumbs, Parmigiano Reggiano cheese, parsley and 1/2 cup chicken stock, 3 teaspoons lemon juice. Mix the stuffing..
Stuff the mushrooms generously and place in a cooking dish with 1/2 cup chicken stock at the bottom with some stuffing. In the oven 425 for about 30 min.
Those sound delicious, Rob. Sausage and mayo has always been a nice addition too.
I'm in
Quote:
In comment 15934838 RobCrossRiver56 said:
Quote:
Cut out the stems, chop them up and saute with lots of garlic and oil. Add cup white wine then breadcrumbs, Parmigiano Reggiano cheese, parsley and 1/2 cup chicken stock, 3 teaspoons lemon juice. Mix the stuffing..
Stuff the mushrooms generously and place in a cooking dish with 1/2 cup chicken stock at the bottom with some stuffing. In the oven 425 for about 30 min.
Those sound delicious, Rob. Sausage and mayo has always been a nice addition too.
I'm in
Here's a recipe from The Barefoot Contessa:
Sausage-Stuffed Mushrooms
Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy (you can use just cream cheese, or cream cheese plus a little Greek yogurt and a splash of vanilla extract for mock mascarpone- Bill's note)
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.