Sausage Stuffed Mushrooms

I made this at Casey and Toinette's house and I need to thank Toinette for doing all the prep and the recipe. These delicious beauties are a great supplement to any meal or can be eaten as a meal unto themselves. They take 50 minutes from start to finish, feeds 4-6 people and costs about $10.

Sausage Stuffed Mushrooms

2 Hot Italian sausages, uncased and chopped
1 Mild Italian sausage, uncased and chopped
1 package large baby bella mini portabello mushrooms, stemmed and scooped
1/2 cup mushroom stems, chopped
1 bunch scallions, peeled and chopped
1/4 white onion, diced
5 cloves of garlic, chopped

2 tablespoon crushed macadamia nuts (walnuts or pignoli or no nuts are options)
1/2 cup panko bread crumbs
1/8 cup grated Parmesan cheese
5 oz creme fraiche
2 tablespoons of butter
1 handful fresh basil, chopped
4 tablespoon sherry wine vinegar

Start oven at 425.  Scoop mushrooms out with a teaspoon by holding the mushroom firmly cupped on all sides with your hand.  Once cleaned and scooped, start a large saute pan on medium heat, add olive oil and some butter.  Saute mushroom stems, onions, scallions, and garlic until softened, about 10 minutes.  Turn up heat to medium high add sausage to the pan.  Cook for about 5-7 minutes or until sausage is cooked. Remove from heat and fold in panko, nuts, creme fraische, basil and remaining butter plus salt and pepper.  Let stand 5 minutes.

Put mushroom caps in a large glass baking dish.  Sprinkle with sherry wine vinegar, salt and pepper.  Then scoop filing into the mushrooms.  Press it in and over stuff them a bit, top with a bit of bread crumbs and some extra virgin olive oil.  Place in oven for 25 to 30 minutes or until golden.  Remove and let stand 5 minutes. Buon apetito!

Chipotle Hanger Steak with Vegetable Mash and Spicy Apple Reduction

Hanger Steak is a cut of beef that is harder to find but very delicious.  It is like a cross between filet mignon and skirt steak.  The key with this cut is not to overcook it, so if you like medium rare or rare it is amazing, anything over medium and it becomes tough and chewy.  The sauce was an experiment that worked out awesome and is super easy to make.  This meal takes 40 minutes, feeds two and costs about $15.

Vegetable Mashed Potatoes
1 large Idaho baking potato, diced
1/2 leek, chopped
1/2 red bell pepper, chopped
1/2 small white onion, chopped
1 small zucchini, chopped
1 teaspoon butter
1/2 teaspoon sugar
2 tablespoons of goat cheese
1 tablespoon cream cheese
2 tablespoon extra virgin olive oil
salt & pepper

Start the potatoes in cold water over high heat, bring to a boil and reduce to medium.  Cook until fork tender.  Start a sautee pan on medium high heat.  Add some olive oil and the leek, onion, pepper and zucchini and sautee at medium high heat until they begin to get golden.  Add 1/2 teaspoon of sugar and 1 teaspoon of butter and keep cooking on high until vegetables are glazed.  Turn off the heat and add the cooked potatoes along with the remaining ingredients and mix well.  Move the mixture to a mixing bowl and mash with a potato masher.  Season and serve.

Spicy Apple Reduction
1/2 cup apple juice
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
1 tablespoon sherry wine vinegar
1 teaspoon diced shallot
1/2 teaspoon dry rub for the steak
1 teaspoon butter, cold

In a mini sauce pot or sautee pan start juice, vinegars and shallots over low heat and let reduce until a few tablespoons of liquid remain.  Add spice and let infuse for 3 minutes.  Remove from heat and whisk in the cold butter.  Spoon over steak.

Chipotle Rubbed Hanger Steak
1 lb Hanger Steak
Dry Rub:
2 teaspoons kosher
1 teaspoon chipotle powder
1 teaspoon black pepper
1 teaspoon marjoram
1/2 teaspoon coriander
1/2 teaspoon cayenne pepper

Preheat the oven to 350 degrees. Mix spices and rub onto the steak.  Start a very hot sautee pan with some oil.  Once smoking hot cook steak on each side for about 3 minutes or until browned.  Place steak in the oven for about 8-10 minutes.  Remove and let rest at least 6 minutes.  Slice and serve.  Buon Apetito!

Panzanella Salad

This simple, classic salad is refreshing and easy to make. The main components of panzanella are dry or semi stale bread soaked in water or vinaigrette and fresh tomatoes. This salad cost $15, feeds two and takes 20 minutes or less.

Panzanella Salad

1/4 piece of italian or french bread, toasted to dry or semi stale, large chunks

1 organic garden tomato

1 package organic arugula

1 piece fresh buffala mozzarella

Sherry Vinaigrette

2 tablespoons red wine vinegar

2 tablespoons sherry vinegar

4 tablespoons extra virgin olive oil

1 teaspoon fresh herb (thyme, oregano, basil or whatever)

salt and pepper

Start by making the vinaigrette. Then add the tomatoes and the bread to the vinaigrette and toss. Let sit 5 minutes. Chop the mozzarella into small cubes and then toss the mozzarella and arugula into the tomatoes and bread. Season with salt and pepper. Buon Apetito!!