Recipe: Portobello Mushroom Sandwiches with Arugula and Balsamic Aïoli

Cover via Amazon

From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!

And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.

From: “Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling”

Serves: 6

Aïoli:

1/3 cup mayonnaise

2 tbls. balsamic vinegar

1 tsp. kosher salt

1 tsp. minced garlic

Marinade:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tbls. finely minced shallot

1 tsp. minced garlic

1 tsp. kosher salt

1/2 tsp. black pepper

6 large portobello mushrooms, cleaned, stems and black gills removed

Kosher salt

Freshly ground black pepper

6 Kaiser rolls, cut in half

2 ozs. arugula, trimmed, rinsed and dried

Directions:

1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat.

4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.

Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.

5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.

Recipe: Mole Negro Oaxaqueno - Oaxacan Black Mole

From Denny: I'm starting to collect mole recipes as it is one of the few savory things you can do with chocolate! I also like these "many flavors blended" kind of recipes, enjoy things simmering away on the stove - and mole is right up there in that recipe stratosphere! :) I'll be posting several this week to satisfy your curiosity and mine!

Mole Negro Oaxaqueno: Oaxacan Black Mole

From: Food Network and Recipe excerpted from Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico by Susana Trilling: Ballantine Books, 1999

Prep Time: 45 min
Inactive Prep Time: 0 min
Cook Time: 4 hr 0 min
Level: Easy
Serves: 12 servings

Ingredients:

4 large onions, chopped, plus 1 medium onion, quartered

8 ribs celery, chopped

8 carrots, chopped

2 (3 pound) chickens, cut into 12 pieces, skinned

5 chilhuacles negros, seeded and deveined; seeds reserved

5 guajillos, seeded and deveined; seeds reserved

4 pasillas Mexicanos, seeded and deveined; seeds reserved

4 anchos negros, seeded and deveined; seeds reserved

2 chipotles mecos, seeded and deveined; seeds reserved

1/2 head garlic, cloves separated

2 tablespoons whole almonds

2 tablespoons shelled and skinned raw peanuts

1 (1-inch) piece Mexican cinnamon

3 black peppercorns

3 whole cloves

3 tablespoons sunflower oil

1 1/2 tablespoons raisins

1 slice egg-dough bread (maybe Challah as a source)

1 small ripe plantain, cut into 1/2-inch slices

1/2-cup sesame seeds

2 pecan halves

1/2 pound chopped tomatoes

1/4 pound chopped tomatillos

1 sprig thyme, or 1/2 tsp. dried

1 sprig Oaxacan oregano, or 1/2 tsp. dried

2 tablespoons lard

4 1/2 ounces Mexican chocolate

1 avocado leaf

Salt, to taste

Directions:

In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil. Add chicken pieces and poach, covered, over low heat for about 35 to 45 minutes, until cooked through and juices run clear when pierced with a fork. Remove the meat from the stock. Strain and reserve the stock.

Heat 2 quarts of water in a kettle. On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the chile soaking water to blend smooth. Put the chile puree through a strainer to remove the skins.

In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes. Remove them from the pan.

Over the same heat, toast the chile seeds, taking care to blacken but not burn them, about 20 minutes. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. When the seeds are completely black, light them with a match and let them burn themselves out. Remove from the heat and place in a bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended chile seeds to the blended chile mixture.

Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the pan. Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat. Set aside. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough.

Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock if needed to blend and set aside. Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.

In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes. When it is ?dry?, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden soon until well-incorporated, about 10 minutes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally.

Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture.

Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot. Slowly add more stock to the mole, as it will keep thickening as it cooks. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed. The mole should not be thick; just thick enough to coat the back of a spoon.

Place the cooked chicken pieces in the leftover stock in a saucepan and heat through.

To serve, place a piece of chicken in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely. Serve immediately with lots of hot corn tortillas.

Hint: Be sure to put the blended chiles through a sieve or food mill, or you will have pieces of chile skin in your mole, which needs to be silky smooth.

You can use oil instead of lard to fry the mole, but the flavor will change dramatically. In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor. You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves.

Inspired by Maria Taboada and Paula Martinez

New Software: Find Out Who Follows Your Tweets on Twitter

Image of Twitter

Photo by PinkMoose @ flickr

From Denny: If you are a blogger and are over at Twitter, try this new fun gadget to help you learn who is following your tweets. Connect with your Peeps! :)

Just plug in your user name @ Twitter:

Twitter Analyzer

Hello to my followers in the following countries and thank you for following, much appreciated!

Here are the countries in order of most followers first - what a surprise to find out Ecuador was right up there with the UK:

America
Ecuador
Great Britain
Germany
Iran
Australia

France
Switzerland
Netherlands
Belgium
India
China

New Zealand
Thailand
Turkey
Poland
Kenya
Bolivia

Japan
Indonesia
Pakistan
Canada
Mexico
Columbia
South Africa

Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Chef Emeril Lagasse at a book signing Image via Wikipedia

Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

From Denny: Louisiana in the summer is all about quick and easy, usually seafood. Chef Emeril Lagasse came down from New England, was embraced by the New Orleans food establishment when he was a young man and taught how to really cook.

Down South folks are willing to mentor to help someone develop. Nor do they get angry when the student is ready to mentor his own, starting up his own restaurants. Emeril has previous shows and recipes stashed at Food Network and now teaches on the green network. He's one busy guy! Below is one of his recipes he developed where he really captures the essence of Louisiana food.

To make the recipe you require two other recipes first: the Cajun seasoning and the coleslaw recipe so I'll put these up first.

Emeril’s Essence Creole Seasoning

From: “New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch

Makes: 2/3 cup

Ingredients:

2-1/2 tbls. paprika

2 tbls. salt

2 tbls. garlic powder

1 tbl. black pepper

1 tbl. onion powder

1 tbl. cayenne pepper

1 tbl. dried oregano

1 tbl. dried thyme

Directions: Combine all ingredients. Emeril sells this product in your grocery store too if you don't want to mix up your own.


Spicy Horseradish Coleslaw

From: Chef Emeril Lagasse
Serves: 6

2-1/2 cups shredded green cabbage

2-1/2 cups shredded red cabbage

1 cup shredded carrots

2 tbls. finely sliced green onions

1-1/2 cups peeled, seeded and diced cucumber

2 jalapeños, stem and seeds removed, minced

1 tsp. fresh lemon juice

1/4 cup cider vinegar

2 tbls. plus 1-1/2 teaspoons sugar

3/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1/2 cup mayonnaise

2 tbls. sour cream

3 tbls. freshly grated horseradish or 1-1/2 tbls. prepared horseradish

1-1/2 tsps. Creole or coarse-grain mustard

Directions:

1. Combine cabbages, carrots and green onions in large mixing bowl. In a small bowl toss the cucumbers and jalapeños with the lemon juice and add to the cabbage mixture.

2. In small mixing bowl combine vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour vinegar mixture over cabbage mixture and toss to combine. Cover and refrigerate for 20-30 minutes.

3. In small bowl, blend mayonnaise, sour cream, horseradish and mustard. Add mayonnaise mixture to coleslaw and toss. Cover and refrigerate at least 1 hour and up to overnight.



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Serves: 6

Ingredients:

Oil for frying

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

1-1/2 tsps. salt

1/4 tsp. cayenne pepper

1 tbl. vegetable oil

1 cup beer

1/2 tsp. hot sauce

4 trout fillets, about 6 ozs. each

2 tbls. Emeril’s Essence Creole Seasoning

6 large, soft flour tortillas

Spicy Horseradish Coleslaw

Hot sauce, if desired when serving

Directions:

1. Heat oil in deep fryer or in a large saucepan to 375 degrees.
2. Sift 1 cup flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Set aside.

3. Season each fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1-1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

4. Preheat oven to 200 degrees. Wrap the flour tortillas in aluminum foil and place in the oven to warm or warm according to manufacturer’s instructions.

5. Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, and then slowly lower the fish into the hot oil. Repeat with remaining fish, working in batches if necessary.

6. Fry until fish is puffed, golden brown and crispy (4 to 5 minutes). Remove the fish with slotted spoon or tongs and drain on paper-lined plate. Place in warm oven while cooking remaining fish or until you’re ready to assemble tacos.

7. To serve: Divide the fish among the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired.

Recipe: Sour Cream Chocolate Spice Cake With Penuche Fudge Frosting

From Denny: Featured recently in our local newspaper, this retro recipe was a big hit. I'd include the link to the newspaper except that it's useless as a link since they started archiving their recipes after a week and then force you to pay for them. For years the recipes were easily available and always free - long before this economic downturn.

This is a cake that would taste better the second day so the cinnamon and chocolate flavors could mellow out some. The flavor notes are brassier the first day, calming down to perfection by the second day. Try making the cake layers first and frosting on the second day (takes up less room in the fridge).

I've always had a soft spot for a chocolate cake made with sour cream as they play well together. Give this version a try! The brown sugar in the icing is a divine pairing with the chocolate cake portion. Maybe it's the molasses spun back into the processed white sugar to make the dark brown version. A small amount of molasses does not over power but rather adds a note of depth to food. (I even use dark brown sugar in my spaghetti and marinara sauces! Oops! The Secret is out...)

Enjoy this yummy cake. If you are a huge frosting fan you might want to double up on the batch for this cake as the news folks complained the frosting recipe was a bit skimpy. I'm not a fan of frosting unless it's a ganache so this recipe of a thin amount of frosting is fine with me. You decide what you like, enjoy!


Sour Cream Chocolate Spice Cake With Penuche Fudge Frosting

From: “The Country Fair Cookbook” by Alison Boteler

Makes: one (8-inch) 2-layer cake

Ingredients:

1-3/4 cups all-purpose flour

3/4 cup granulated sugar

1 cup firmly packed dark brown sugar

3/4 cup Dutch-process cocoa

1-1/2 tsps. baking soda

1 tsp. salt

2 tsps. cinnamon

2/3 cup unsalted butter, softened

1-1/2 cups sour cream

2 eggs

1 tsp. vanilla

Penuche Fudge Frosting (recipe follows)

Directions:

1. Preheat oven to 350 degrees. Line two (8-inch) round pans with baking parchment.

2. Combine flour, sugars, cocoa, baking soda, salt and cinnamon in large mixing bowl.

3. Add butter, sour cream, eggs and vanilla and beat at low speed of electric mixer for 30 seconds. Scrape sides of bowl with rubber spatula and beat at high speed 2 minutes. Scrape bowl with rubber spatula and beat 1 minute longer.

4. Pour batter into prepared pans and bake until toothpick inserted in center comes out clean, 35 to 40 minutes.

5. Cool layers completely. Remove from pans and peel off baking parchment. Fill and frost sides and top with frosting.

Testing note: Cake is moister and mellower tasting the second day. It does not need to be stored in the refrigerator, but it does need to be covered with a cake dome or plastic wrap. I found that 35 minutes was an adequate baking time.

Penuche Fudge Frosting

From: “The Country Fair Cookbook” by Alison Boteler

Makes: enough for one (8-inch layer cake)

Ingredients:

1/2 cup (1 stick) unsalted butter

1 cup firmly packed dark brown sugar

1/4 cup milk

2 cups powdered sugar

Directions:

1. Melt butter in large saucepan. Blend in brown sugar and bring to boil, stirring constantly.

2. Simmer over low heat for 2 minutes, stirring.

3. Stir in milk and return to boil. Remove from heat and cool until mixture is lukewarm to touch.

4. Slowly whisk in powdered sugar. Place pan in bowl of ice water and beat until frosting is of spreading consistency.

5. If frosting becomes too stiff to spread, beat in a few drops of milk.