Category: Appetizer

Posted on » by Michael » Theme:

Artichoke and Cheese Stuffed Mushrooms

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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 8 servings

Ingredients

  • 24 large (2 1/2 to 3 inches wide) white mushrooms
  • 1/4 cup extra-virgin olive oil, for drizzling
  • Salt and pepper
  • 2 cans sliced or quartered artichoke hearts
  • 2 cloves minced garlic
  • 1/4 teaspoon freshly grated nutmeg, eyeball it
  • Pinch dried thyme
  • Handful grated Parmesan
  • Handful parsley leaves, finely chopped
  • 1 tub shredded Asiago cheese, 8 ounces
Directions
  1. Preheat oven to 400 degrees F.
  2. Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.
Posted on » by Michael » Theme:

Cheesy Shrimp Tacos

Encamaronadas

 (Loren’s recipe)
From Season 9, Mexico—One Plate at a Time
Servings: 15 tacos

INGREDIENTS

  • 12ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into ¼-inch pieces
  • Fresh serrano chiles to taste, (roughly 3 to 5), or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
  • 1/4cup chopped cilantro, thick bottom stems removed
  • 1large garlic clove, peeled and very finely chopped
  • 1small white onion, finely chopped
  • 1tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
  • 1tablespoon ketchup
  • 2teaspoons fresh lime juice (optional, but you might like the zing it adds)
  • Salt
  • About 1/3cup vegetable oil, divided use
  • 1pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
  • 15 corn tortillas
  • 8ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)

INSTRUCTIONS

Making the” salsa. Scoop the tomatoes, chiles, cilantro, garlic and white onion into a bowl and mix well. Stir in the hot sauce, ketchup and optional lime juice. Taste and season with salt, usually about a scant teaspoon.

Making the shrimp filling. Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high. Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables. Cook, stirring regularly, until everything softens together, about 5 minutes. Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes. Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.

Assembling the encamaronadas. Heavily film the bottom of the skillet with oil. When hot, lay in a tortilla. After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, top with a generous tablespoon of the filling. Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover. Gently press flat. Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side. As they become crisp, remove them to a plate lined with paper towels. Serve right away with more Mexican hot sauce.

Posted on » by Dino » Theme:

Moroccan Cigars

Notes

Lots to say about this recipe! The meat filling was absolutely delicious! Ashley really helped me salvage this one. Filo dough doesn’t work how this recipe’s author thinks it works. I’m rewriting it based on how we got it done, with big-time thanks to Ashley. Watching the British Baking Show has paid off.

Ingredients

  • 1 medium onion, finely chopped
    1⁄3 cup olive oil
  • 15 ounces lean ground beef or 15 ounces lamb
  • 2 teaspoons ground cinnamon
  • 1⁄2 teaspoon ground allspice
  • 1⁄4 teaspoon ground ginger
  • ground pepper
  • 1⁄2 cup chopped fresh parsley
  • 5 eggs
  • 1 lb phyllo pastry
  • 6 ounces butter, melted

Directions

  1. Preheat oven to 300 F.
  2. To make filling: cook onion in the olive oil until soft.
  3. Add beef or lamb, crushing it with a fork.
  4. Add seasonings and spices.
  5. Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free.
  6. Add parsley.
  7. Lightly beat the eggs in a bowl and pour over the meat.
  8. Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency.
  9. Add more spices and seasonings, if desired and allow to cool. (I would add red pepper flakes)
  10. Cut each sheet of phyllo pastry into three equal-sized rectangles.
  11. Place one on top of the other and cover with a damp towel.
  12. Brush one of the rectangles lightly with melted butter.
  13. Place a teaspoon of filling along one of the short edges.
  14. Tuck the edge and ends of pastry around filling, and roll into a cigar shape.
  15. Repeat with other rectangles.
  16. Fry in hot oil to brown on all sides, drain and place in warm oven.
  17. Serve with Harissa Dip.