1 lb Portobello Mushrooms or Baby Portobello Mushrooms, sliced
1 cup Dry Sherry Wine
1 cup Half & Half
1 TBS chopped Basil
¼ cup Parmesan cheese
S & P to taste
Candies Slivered Almonds
**make a roux with equal amt of butter & flour, and put aside.**
DIRECTIONS:
START WATER TO BOIL FOR RAVOLI THEN TIME ACCORDINGLY!!!
Melt Butter & EV olive oil in saute pan. Then add shallots and garlic and cook about 2” until shallots are softened. Next, add the red peppers and cook another 2-3 minutes until soft.
Add mushrooms and continue cooking, and season with S & P for about 2-3 mins.
Now add wine and turn up the heat. Stir & scrape the bottom of the pan and stir until liquid reduces to half.
Now add ½ & ½ and turn heat down, and stir until that liquid reduces. If mixture is too watery, add some of the roux to thicken.
Add the Parmesan cheese, basil and take off heat. Place Ravioli’s on plate and cover with sauce, add parsley and top with candied almonds!!!!!!
Black Truffle Vinaigrette
Bon Appetit January 2005
Vinaigrette:
* 2 ounces fresh or jarred black truffles
* 1/2 cup Tuscan-style extra-virgin olive oil, divided
* 1/4 cup minced shallots
* 1 cup Cabernet Sauvignon or other dry red wine
* 2 tablespoons Banyuls vinegar**( I used balsamic)
* 1 tablespoon fresh thyme leaves
* Coarse kosher salt
For vinaigrette:
Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl.
Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. (Can be made 2 hours ahead. Let stand at room temperature.)
Read More http://www.epicurious.com/recipes/food/views/Black-Pepper-Crusted-Wagyu-New-York-Steaks-with-Black-Truffle-Vinaigrette-231430#ixzz1Vv5pfXpc
Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
To serve: Drizzle the chops with more sauce and serve.
Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
Cook’s Note: The bourbon is stirred in at the end–uncooked–to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.
Yield: about 1 1/4 cups
Adapted From Food Network Kitchens Get Grilling, Meredith, 2005
1 TBS grated lime zest (Hell, I used the whole lime!!)
2 TBS lime juice
Salt to taste
1 tsp minced garlic
1-2 whole chipotle in adobo minced (start with one and taste then add. This gives a GREAT kick!)
Combine all the ingredients in a bowl and set aside
INGREDIENTS for SHRIMP:
8 Jumbo shrimp peeled, deveined grossly chopped (I used frozen Jumbos, thawed)
1 TBS butter
1 TBS olive oil
1TBS minced garlic
1/8 c minced red onion
1 tsp Mexican seasoning or make your own with cumin, coriander, smoked paprika etc)
1 Avacado chopped
7-8 grape tomatoes chopped
2 c shredded cabbage in a bag
4-5 (6-inch) corn tortillas or flour tortillas heated in microwave or oven
Sauté butter, oil & garlic in large pan. Then add minced red onion followed by chopped shrimp and cook for 5-6 minutes until shrimp is pink. Add Mexican seasoning, continue stirring. Take heated tortillas, put shrimp, followed by cabbage, then avocado, tomatoes and top with chipotle sauce and have plenty of napkins and some nice cold Negra Modelo Beers!!!!!!! You can even add green onions, more cilantro…whatever you have…the choice is all yours!!!!! ENJOY!!!
bacon grease if you have it on hand, otherwise Olive Oil
3-4 lb bone in loin of pork cut up into large pieces
1 lb of both hot sausage & mild sausage cut into pieces
1 lb pepperoni cut into pieces
½ lb ground beef (not lean because you want the fat for taste)
½ lb ground pork (to mix with beef for the meatballs)
parsley, chopped and put aside
2 garlic cloves, minced & put aside
garlic powder
kosher salt
1 cup fresh Parmesan cheese ( grated and put aside)
1 cup basil (fresh would be great) chopped and put aside
1 egg, scrambled
DIRECTIONS:
1. Open all the cans of tomato products and put in a large pot or dutch oven. For each can, add ½ of the can with water and swish around then add to pot.
2. Add seasonings…garlic, garlic powder, ¼ c of basil, parsley…do this to taste and remember, you can ALWAYS add. Salt & pepper
3. Take all the meats and brown them on all sides and then add to the sauce. I use bacon grease but olive oil is just fine.
4. Take a whole peeled onion and put it in the pot just to float around
5. When everything is in the pot, turn it down to a low heat, cover and let the meat do its magic!!!! I let it cook for at least 4-5 hours.
MEATBALLS:
1. Take the ground beef & ground pork and put into bowl
2. Season with some garlic powder, minced garlic, parsley, S & P, ¼ c Parmesan cheese & egg and mix thoroughly. ( I taste and season accordingly…and NO you will not die eating the raw meat mixture.
3. Now, take some olive oil and rub on your hands and then take about a tablespoon of the meat mixture and roll it into a ball, and put aside. Repeat this until you have finished with the meat mixture.
4. Now, put 1-2 TBS of EVOO (extra virgin olive oil) into a pan and put the meatballs in and just brown them then put aside. When you are about an hour out for dinner, put the meatballs in the slow simmering sauce and cook. Do not put them in too soon as they will over cook.
5. When you are ready to cook the pasta that goes with the sauce, take all the meat out, put on a platter, and cover with aluminum foil to keep warm…
6. Then, put the meat on the table, mix the pasta with the sauce and voila. And make sure you have gravy boats to put extra sauce on the table. They will be lapping it up, I promise!!!
Chef Boy-R-D2
