Stuffed Portabella Mushrooms

We made too much stuffing, that's why there are five!

There are so many ways to prepare Portabellas that adding another seems redundant; however the interesting twist here is using cream cheese in the stuffing. The flavors blend beautifully, nothing overpowering, just a nice medley of flavors.

INGREDIENTS:

3 large portabella mushrooms

2 oz cream cheese

3 ounce dry stuffing mix

1 small shallot

1 garlic cloves

2 ½ Tbsp white wine

2 ½ Tbsp butter

¼  tsp red pepper flakes

1 Tbsp extra virgin olive oil

2 Tbsp Panko breadcrumbs

 dash Fresh ground pepper

PREPARATION:

Wash the mushrooms and pat dry, remove stems and chop. Peel and chop the shallot and garlic.

COOKING:

Preheat oven to 350 deg.

Melt the butter in a large saucepan, mixing in the cream cheese and white wine. Stirring constantly until it thickens. Add crushed red pepper flakes. Remove from the heat and let set.

Follow the package directions on the stuffing mix for preparing it.

Set a skillet over medium heat, add oil and sauté the shallot, chopped mushroom stems and garlic until translucent. Add to the stuffing, mixing thoroughly. Then add the creamy sauce and black pepper, stirring to combine.

When well mixed fill each mushroom cap heaping. Spray a baking sheet with non-stick spray (Pam) and add the stuffed mushrooms. Sprinkle breadcrumbs on top and Bake uncovered in the preheated oven 20 minutes, or until stuffing is lightly browned.

Add a fresh sprig of parsley for garnish

Stuffed Clams (Baked)

Updated 12/28/11

As I promised, we've been diligently working on stuffed clams. Two of our East Coast friends were experts at making them. Our first attempt was TOO hot so we reduced the "Heat" and also the amount of salt. This is the result and as always, some changes will be tried as time goes by. Until then they are worth a try, are easy to make.

INGREDIENTS:
  

12 hard shell clams

1 cup water
1/4 cup Chardonnay or other dry white wine

1 cup bread crumbed (fresh bread shreaded)
1/4 cup crumbled saltine crackers (No Salt)
1 large egg
2-3 Tbsp butter
1 medium shallot
2 small scallions
3 Tbsp fresh parsley
1/2+ tsp Bell's seasoning
1/2+ tsp Old Bay seasoning (Reduced Sodium)
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
Paprika (Hungarian) for dusting

Our second batch 2/21/11

PREPERATION:

Wash off the clam shells, checking for signs of life - Any that don't close when touched about the open shell are dead and should be discarded. In a 3 quart sauce pan bring the water and wine to boiling, add the clams, cover the pot. Continue heating until the water/wine returns to a boil, then reduce heat to a slow boil and cook for 3 for minutes.

Check the clams and remove all that have opened. Continue to "steam" the rest until they open, another 3 or 4 min. By then any that haven't opened should be discarded. Remove the remaining open clams to a dish to cool. After the clams have cooled enough, break off the top shell and scrape the meats from the shells. Mince the clam meat. Rinse and dry the bottom shells. Alternately, use a 6.5 oz can of Clam meat (drain and reserve).

Preheat the oven to 400°F.

Roll the saltines with a rolling pin between wax paper to make crumbs. Crack the egg a beat with a fork. Peel and mince the shallot. Clean the scallions wash and mince, including 2 inches of light green tops. Wash the parsley, shaking off the water and chop finely.

Combine the minced clams, panko, saltines, and egg in a bowl and mix well. Set a skillet over medium heat, when warn, melt the butter. Add the shallot and sauté until lightly browned. Then add the sautéed shallots to the clam mixture along with the scallions, parsley, Bell's seasoning, Old Bay seasoning, black pepper, and cayenne pepper. Mix well, adding about 1/4 cup of white wine or clam juice (all in the can).

Spoon the clam mixture into the clam shells, dividing it evenly between 12 bottom shell for h'orderves, or overstuff 6 shells for an entrée. Sprinkle a dusting of Paprika over the top, then put the stuffed clams on a baking sheet.

COOKING:

Bake for about 20 minutes, or until the tops are lightly browned. Serve hot.
A nice tossed salad and a glass of chilled white wine are fine accompaniments to the clams.


Notes: Both Bell's seasoning and Old Bay seasoning are primarily East Coast items, but can be ordered from Amazon.com along with other places..

Note 2: In fact we used "Chopper Clams" for this recipe. My recommendation is to purchase "Bar Harbor" brand or from as they are outstanding and about as close to fresh as you can get.

Creamy Ham Chowder

This is a takeoff on clam chowder. The ham and savory add an interesting twist on chowder. Give it a try I think you will enjoy it.
INGREDIENTS:

12 to 16 oz. ham slice *

2 medium potatoes

1 medium shallot

2 medium carrots

1 cup water

1 bay leaf

1 tsp dried savory

1/8 tsp pepper

Parsley for garnish

 Cream Sauce:

2 Tbsp all-purpose flour

½ cup milk

½ cup heavy cream

PREPARATION:

Peel and dice the potatoes into ½ inch cubes. Peel and finely chop the shallot; Peel, wash and slice the carrot in half lengthwise then cut into ¼ inch slices. Clean any fat from the ham and dice it into ½ inch cubes. In a medium bowl, mix the flour, milk and cream until smooth. Wash the parsley shaking off the water and chop for garnish.

COOKING:

Add the water, solids and spices to a 3 qt. saucepan. Bring to a gentle boil, cover and reduce the heat to a simmer and cook until vegetables are tender.

Add the Cream sauce and bring to a boil; cook and stir for 2 minutes or until thickened. (If you have the time, let the chowder set for a couple of hours to absorb the flavors, and then reheat just before serving.)

Find the bay leaf and discard then sprinkle with parsley for garnish before serving.

* Or 1-1/2 cups cubed Leftover or cooked ham.

Deviled Eggs

The versatile deviled egg can be served as an appetizer and a part of a meal.

INGREDIENTS:

6 Large eggs

Real mayonnaise

Parsley flakes

Paprika

Parsley sprigs for garnish

PREPARATION:

Place the egg container on its side for a day before boiling. The yokes will be more centered. Take them out of the frig about ½ hour before cooking. Place the eggs in a single layer in a pan and add water to cover at least 1” over them. Boil for about 17 min. after the water starts boiling. Overcooking won’t make the yokes harder; just cause the formation of the green film on the yoke. Cool in the pan with running water.

When cool, peel them. (Note: peeling under cool water aids in removing the shells) Rinse off any loose shells clinging to the white, pat dry, then cut them in halve lengthwise. Pop out the yokes from each half into a bowl. Mash the yokes with a potato masher. Clean off the masher and add mayonnaise mixing with a spoon until a thick paste is formed. Add parsley flakes to just color and mix in.

Stuff the waiting egg whites with the mixture. Sprinkle with paprika and display on a serving dish with parsley sprigs as a garnish.