Selected Excerpts from my Blog/Recipe page with 50 Posts!
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Five Dishes with Wild Mushrooms
For more than 25 years when I was an executive chef, I purchased the best wild mushrooms and exotic hard to find ingredients from Elegance Distributors. I am happy to announce that they are now a new sponsor of my Culinary Corner newsletter.
In my latest post I prepared five dishes with these treasures from the forest. Sign up as an Exclusive full subscriber to see the entire post with step-by-step images and recipes:
- Pan seared 21-day dry aged strip steak (from Circle M Meats also a new sponsor) with morels, pearl onions, pancetta, Stone Hill Vineyard 2018 port wine and shallots.
- Chicken cutlets with Marsala wine sauce made with porcini's, lobster mushrooms and morels.
- Wild mushroom Quiche filled with lobster mushrooms, chanterelles, leeks, bacon and Gruyère.
- Chive potato gnocchi cooked with chanterelles in Maderia cream sauce along with crispy pancetta and parmesan cheese.
- Shrimp Newburg style with Pappardelle pasta made wtih lobster mushrooms, leeks, brandy, dry sherry, paprika and cream.
Stuffed Quail
Boning out quail, stuffing and forming into a foil box/tray is used to create a semi-boneless product that resembles a whole bird. Here is my recipe for the stuffing, for the full step by step process sign up to be an exclusive member to see the post, along with 50 more posts with recipes.
Andouille and Wild Rice Stuffing
Yield approximately 3 cups
2 TBL Butter
1 TBL Onions, small diced
1 TBL Celery, small diced
½ cup Smoked Andouille Sausage, small diced
1 cup French Bread, small diced and dried
½ cup Wild Rice, cooked
1 tsp Thyme, fresh
1 tsp Sage, fresh, chopped
2 TBL Italian Parsley, chopped
¼ cup Chicken Stock, hot, may need more
1 TBL Plain breadcrumbs
Salt and Pepper To taste
1. Sautee the onion and celery in the butter until translucent
2. Add the sausage and cook until heated through
3. Add the dried bread and the herbs and mix in
4. Turn off the heat and add the hot stock, the breadcrumbs and season with salt and pepper. All of the stock should be absorbed, and the stuffing should be moist. Use more stock if needed.
5. Use to stuff poultry, vegetables or bake in the oven as a side dish.
One egg can be added if a firmer stuffing is desired. More breadcrumbs and seasoning will be needed due to the added egg.
Late Summer Garden Cooking
The three recipes that I am sharing with you in this post are tomato cucumber and feta cheese salad, creamed corn with andouille sausage, and squash Provençal.
Tomato and cucumber salads are extremely easy to make and epitomize the savory taste of summer when made with fresh picked garden vegetables. In this recipe I use feta cheese to create a Mediterranean spin on the salad. Olives and capers also make tasty additions.
Tomato Cucumber Salad
Yield 2 Cups
1 cup Tomatoes, diced (seeds removed)
1 cup Cucumbers, diced (seeds removed)
2 TBL Shallots, chopped, or red onions
1 TBL White balsamic vinegar
¼ cup Extra virgin olive oil
1 TBL Basil, chopped
To taste Salt and black pepper
1) Prep all of the ingredients and toss together.
Note: Other vinegars can also be used such as red wine, white wine etc. This depends on the acidity and flavor preference. Optional ingredients can also include Feta cheese, chopped olives and capers.
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