MonkeyMD
Autocross Champion
This reminds me of Jim Gaffigan's Hot Pocket skit. You can have it frozen or boiling lava hot
Hells yeah! That looks and sounds delicious!Dinner last night: Duck-stuffed mushrooms (don't tell @Allchokedup )
Not really a hard and fast recipe for this, as it was pretty much thrown together with leftovers, but it boils down to:
Mix all ingredients (besides mushrooms) in a bowl. Array mushroom caps on a sheet pan, hollow side up, and scoop out enough filling to generously stuff each mushroom. Pour about a quarter cup or so white wine (Sauvignon Blanc, in this case) into the pan, and place into a pre-heated 425 degree oven for 15 to 20 minutes. I didn't add any salt, because of the salt some of the ingredients bring to the party, but you may wish to add some depending on what's used.
- Portobello Mushroom caps, de-stemmed
- Shredded leftover roast or confit duck
- Alouette (or Boursin, or cream cheese)
- Grated Purple Moon hard goat cheese (again, whatever's on hand. Gouda would be lovely...)
- Broken up stale bread (or packaged bread crumbs, just a bit as a binder)
- 4 Cloves garlic, minced, and lightly sauteed in duck fat
- Dried parsley
- Dried Thyme
I served these with some microgreens, and duck-skin chicharrons I made from slow sauteeing the duck skin in a skillet until almost all the fat was rendered (also how I got the fat to saute the garlic). I also made a quick dressing with balsamic vinegar and Mae Ploy sweet chili sauce, and drizzled it on the plates before placing the mushrooms in them, to add an element of acid and brightness to cut through the earthiness and richness of the cheesy duck filling.
Old-fashioned optional...
View attachment 201595
You sick bastardDinner last night: Duck-stuffed mushrooms (don't tell @Allchokedup )
Not really a hard and fast recipe for this, as it was pretty much thrown together with leftovers, but it boils down to:
Mix all ingredients (besides mushrooms) in a bowl. Array mushroom caps on a sheet pan, hollow side up, and scoop out enough filling to generously stuff each mushroom. Pour about a quarter cup or so white wine (Sauvignon Blanc, in this case) into the pan, and place into a pre-heated 425 degree oven for 15 to 20 minutes. I didn't add any salt, because of the salt some of the ingredients bring to the party, but you may wish to add some depending on what's used.
- Portobello Mushroom caps, de-stemmed
- Shredded leftover roast or confit duck
- Alouette (or Boursin, or cream cheese)
- Grated Purple Moon hard goat cheese (again, whatever's on hand. Gouda would be lovely...)
- Broken up stale bread (or packaged bread crumbs, just a bit as a binder)
- 4 Cloves garlic, minced, and lightly sauteed in duck fat
- Dried parsley
- Dried Thyme
I served these with some microgreens, and duck-skin chicharrons I made from slow sauteeing the duck skin in a skillet until almost all the fat was rendered (also how I got the fat to saute the garlic). I also made a quick dressing with balsamic vinegar and Mae Ploy sweet chili sauce, and drizzled it on the plates before placing the mushrooms in them, to add an element of acid and brightness to cut through the earthiness and richness of the cheesy duck filling.
Old-fashioned optional...
View attachment 201595
No worries! I love your little guy, in a non-culinary way...You sick bastard
Is that Brussels sprouts with bacon?
You bet it is!Is that Brussels sprouts with bacon?
MY MAN!!!You bet it is!
Is that Brussels sprouts with bacon?
You know another way to eat brussel sprouts? lol
Where's the chicken?You sick bastard