NYE: Stuffed Mushrooms

Alright everybody, I know it's been awhile since I've posted and I'm sorry for that. I have not really been around enough to do proper cooking worthy of a new post. That and I was out of town for Christmas, so I did not get to cook there! Here's some NYE goodness!

Ingredients:
1 lb White Button Mushrooms
Couscous(2 cups Couscous, 3 cups Water)
1 Green Bell Pepper, diced
1/3 cup Scallions, diced
Teriyaki Sauce
Brandy*
1800 Silver Tequila*
Dry Sherry*
Port*
Ancho Chili Powder
Garlic Salt
Sesame Seeds
Shredded Asiago Cheese

*ALCOHOL

Tonight I'm going to a shindig at a friends place where I get to bring food! Well, I didn't list the Hummus I am bringing on here because it's the same recipe as I have posted about already! This Stuffed Mushrooms recipe is very involved and should be wonderful.

I began by utilizing my Rice Cooker. 2 cups of Couscous and 3 cups of Water. Plug in, hit the tab to COOK, red light comes on. Let it be.

Now to the ingredients. I was going to use tomatoes too, but that did not occur.

Now take the stems out of the Mushrooms. Place stems to the side.

Now get your alcohol.

Using a large skillet, add in your alcohol. I'd list them, but all the alcohol goes in this part! I used about a 1/4 cup of each with maybe a little more of the Brandy.

Turn the heat to MEDIUM. Once it begins to boil, add in a dusting of Ancho Chili Powder. Then in go the Mushroom caps, gill side down. Cover and reduce heat a little bit. Make sure to flip them in about 2 minutes.

Now there are those pesky mushroom stems. Slice them up and put them in a sauce pot. Add in your diced Scallions and diced Bell Pepper. To this, I added a dash of Tequila and Brandy, along with some Teriyaki Sauce.

Make sure to unplug your Rice Cooker when the Couscous is done so it doesn't get dried out. It should be about 2 minutes after you flipped the Mushroom Caps now, so turn off the heat and remove from that burner. Leave covered so they keep the heat while you tend to other things.

Let the Mushroom Stems, Scallions, and Bell Pepper cook for about 2 minutes. Turn off heat and turn to your Food Processor. Take them out and put them in. Add a sprinkling of Sesame Seeds. Puree.

Now comes the plating part. I have them in an oven ready dish in case we need to heat them up later on. I first spooned in some Couscous.

Then I added the puree mixture. Topped it with a sprinkling of Shredded Asiago Cheese. Enjoy!

Portobello Mushrooms with an Onion Brandy Sauce

I picked up some Portobello Mushrooms since they were on sale this past week and today they needed to be cooked. I decided to use some Boiler Onions and Basil as well. Enjoy this recipe, I know I enjoyed the cooking of it!












Ingredients:
Mushrooms:
4 Portobello Mushrooms
1/2 cup Port
Soy Sauce
Apple Cider Vinegar
Ground Black Pepper
Italian Herb Mix

Sauce:
5 Boiler Onions
1/2 cup Basil Leaves
1 shot Sherry
3 shot Brandy
Lime Juice
Soy Sauce
Apple Cider Vinegar
Ground Black Pepper
Sweet Paprika
Fennel Powder
Ground Allspice
Ground Cloves

I began by gathering my materials.

Then I got a small sauce pot put on the stove and shredded the Basil Leaves into it.

Second, I sliced the Boiler Onions after peeling them. Into the same pot they went.

I then poured in some Brandy. Just to be clear, I meant the liquor not the R&B singer.

Then I poured in some Sherry. Turn the heat to medium or so.

Now I added in about 2 spoonfuls of Lime Juice and a good 1/4 cup of Apple Cider Vinegar. I also added in all the spices. I was going for a more even amount of everything, but by accident I put in a little more Ground Cloves and Allspice. Turns out it worked pretty well.

Now let it cook at just below medium for awhile, stirring occasionally.

Turn your attention to your Portobello Mushrooms. In a large saucepan I poured in about a 1/2 cup of Port and the same for Apple Cider Vinegar. To this I added a splash of Soy Sauce. In went the Mushrooms, gill side down, once it started to boil.

On top of the Mushrooms I sprinkled Ground Black Pepper and a dash of Italian Herb Mix.

Oooo! Look at that sauce cook! Stir it some more!

Flip your Mushrooms over about 3 minutes after you start them cooking.

They should cook for a few more minutes, or until they are spongey which means they are done. Turn to your sauce now and turn it off. Put the sauce mix into a food processor and take a bad photo like me.

Puree it until somewhat smooth. Now cut your Portobello Mushrooms into strips and plate. Add the sauce however you want it. I added a pinch of Italian Herb Mix to it. Enjoy.

Sweet! Brussels Sprouts that is!

Today I threw together an impromptu snack of awesome for my girlfriend. I know she enjoys brussels sprouts and thought that I should cook the ones I had in the fridge.








Ingredients:
Brussels Sprouts
Sake
Brandy
Teriyaki Sauce
Garlic Powder
Onion Powder
Italian Herb Mix
Butter

I began this recipe by rinsing off my Brussels Sprouts and then slicing them in half lengthwise. I put all of these into a mixing bowl I had on hand.

I then put a saucepan on the stovetop and turned the heat to medium. At this point I put in about a 1/3 of a stick of Butter. After it melts about 1/2 way or so, pour in about 1/4 cup of Sake. Just enough to cover the bottom of the pan. I put in about 1/4 of a cup worth of Brandy, just enough to make it's presence known. I swirled this all together and then tossed in the Brussels Sprouts. On top of this I added in a healthy dose of Onion Powder and then the same with Garlic Powder. Maybe a little more Garlic Powder? A healthy pinch of Italian Herb Mix went next. I then mixed all of this together and let cook for about 1 minute. Then I added in a healthy dose of Teriyaki Sauce; this is where the sweetness really shines through. The Brandy will make it quite sweet, but the Teriyaki Sauce throws it over the top and that is what we want here.

You'll know they are done when the white inside portions of the Brussels Sprouts are turned that brownish hue of the Teriyaki Sauce. Or just taste test, that always works as well. Enjoy.