...that I can afford to feed prisoners better than students. (Listen toward the end of the presentation.)
Wednesday, September 26, 2007
Sunday, September 23, 2007
1 teaspoon minced garlic
1 tablespoon finely chopped onion
1 teaspoon olive oil
Sweat the garlic and onions until just translucent
Add 5 chicken livers chopped
In a separate pan brown 2 ounces (1 patty) spicy pork sausage
crumble the sausage as it browns, turn it out on a piece of paper towel to remove any excess fat
Combine the sausage and chicken livers and continue over very low heat - let them become acquainted. Add small amounts of liquid (2 tablespoons of chicken stock or water) so that the mixture does not become too dry.
Add a 1/4 cup of sour cream to the mixture and continue. Add a little more liquid to maintain a thick creamy consistency. Continue to reduce.
Prepare 8 (or so) large mushrooms, washing then patting dry.
To each mushroom add a couple of drops of olive oil and one or two drops of balsamic vinegar.
Just prior to stuffing the mushrooms add two tablespoons of fine bread crumbs. This is not so much filler as it is a binder to soak up the sauce.
Stuff the mushrooms firmly with the mixture and mound as high as possible. (Usually I don't endorse such abuse of mushrooms but in this case go ahead and stuff.)
Prepare a shallow chaffing dish with a thin layer of marinara sauce (last night's lovely spaghetti sauce, thanks to The Saint). Gently float each stuffed mushroom in the dish, careful that they don't touch one another.
Place the chaffing dish in a preheated (325F) oven for 25 to 35 minutes.
Sprinkle the stuffed mushrooms with fresh grated Parmesan cheese and place under the broiler until the cheese is toasted (just begins to show color).
Posted by William Meloney at 12:46 PM