Big Daddy is not keeping up his blog. Big Daddy has new competition.
No, I am not going to start cooking, have you lost your minds.
The Martini Lady and The Toe Lady are going to challenge Big Daddy to put forth his best. Kind of like The Iron Chef for Detroiters. But don't tell Monica Conyers cuz none of us really live in Detroit.
So let the games begin.
Big Daddy threw the first punch by promising Garlic Soup, that means you have to make it Big Daddy, and the girls will respond in a very aggressive manner I am sure.
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Try this if you dare.
ReplyDelete1c.plus 3T.corn oil
10garlic cloves,minced
2T.white balsamic vinegar
5t.chopped fresh thyme
4 t.chopped fresh oregano
8 5" diameter portobello mushrooms
1lb.assort.fresh wild mushrooms(such as oysterand stemmed shitake)sliced.
1 1/2c.fresh corn kernals
3/4c. whipping cream
Wisk 1c. oil,garlic,vinegar,3t.thyme, and2t.oregano in med. bowl.Seasonw/salt & pepper.Transfer 1/3c. garlic herb oil to small bowl;reserve.
Trim and thinnly slice portobello mush.stems; set aside. Brush both sides of portobello caps w/remaining garlic-herb oil. Place caps rounded side down on large rimmed baking sheet.Preheat broiler.Broil caps until tender,about 5 min.per side.Remove.Turn caps rounded side down.Heat 3T.oil in heavy skillet over med/high heat.Add assort. mush.and stems; saute 5 min.Add corn;saute until tender about 3 min.Add cream, simmer until almost absorbed, about 2min.Stir in cheese. Season w/salt & pepper.Divide among mushroom caps.Mounding in center.Can be made 6 hrs. ahead. Cover/chill.Preheat broiler. Broiluntil heated through. About 5 min.Sprinkle w/2t.each thyme&oregano. Enjoy!
Sorry Title is "Stuffed Potobello Mushroom Caps"
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