Modern Epicure » Pork

Sausage Stuffed Mushrooms

modernepicure — Fri, 06 May 2011 18:49:51 +0000

Sausage Stuffed Mushrooms

Posted by community member Jfield:

Serves 4-6+ as appetizer

Ingredients

16 extra-large white mushrooms – can sub misc sizes if desired
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings – Can use spicy turkey sausage as a healhier alternative.
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty. Grate some fresh parmesian over the top and serve warm.

Jerk Rubbed Pork Chops

modernepicure — Wed, 03 Dec 2008 20:43:49 +0000

Posted by community member jfield:

Jerk Rubbed Pork Chops

Serves 4

Ingredients:
4 boneless pork chops
2 tbs. Jamaican Jerk seasoning*
â…“ cup soy sauce
Â¼ cup honey
Juice of Â½ lime

Directions:
Mix together Jerk seasoning, soy sauce, honey, and lime juice in a bowl.Â Place pork chops in a large container (you can use a Ziploc type bag if you wish) and cover with sauce.Â Refrigerate at least three hours, turning once.Â Grill on med-high heat for about 4 minutes per side, turning once (or until desired doneness).Â Remember thinner chops will cook much quicker.Â Serve with Caribbean inspired sides, such as black beans and rice and sautÃ©ed sweet plantains.

*May be purchased at most grocery or specialty food stores or made with a simple mix of the following:
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons ginger
2 teaspoon dried chives
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon paprika
Â¼ teaspoon mustard seed
Â¼ teaspoon fennel seed
Â¼ teaspoon ground cloves
Â¼ teaspoon ground cinnamon

My Chimmichurri Recipe… It’s the Best!

modernepicure — Thu, 06 Nov 2008 00:17:14 +0000

chimmichurri

Posted by community member Robert:

My buddy Sergio Di Sappio owns a great restaurant in Chicago called Tango Sur. He introduced me to chimmichurri, which the Argentines use to grill everything.Â Here is my recipe:

Ingredients

5 cups of Extra Virgin Olive Oil
2 cups of Apple Cider Vinegar
1 cup of fresh lime juice
10 cloves of garlic
1/4 pound of parsley
2 tablespoons of Red Pepper Flakes

Directions

Chop the garlic and the parsley.Â Add the chopped magic to the Olive Oil, Apple Cider Vinegar and Lime juice mixture.Â Add the Red Pepper Flakes and stir.Â Here are my suggested marinating times for different things:

Fish and Shellfish 30 minutes to 1 hour

Chicken 1 to 2 hours

Pork 1 to 2 hours

Beef & Lamb 2 to 3 hours

You can grill, bake or pan fry anything with this marinade… I think it’s great.Â And as my friend Jeff Dattilo would say, “Just Enjoy!”