From neworl Sat, 09 Apr 1994 18:10:07 CDT remote from mintir Received: by mintir.new-orleans.la.us (1.65/waf) via UUCP; Sat, 09 Apr 94 18:10:08 CST for elendil Sender: neworl@mintir.new-orleans.la.us To: "New Orleans Mailing List" From: rex!netcom.com!eamon Reply-To: "New Orleans Mailing List" References: <199404090014.RAA00750@mail.netcom.com> Message-ID: Date: Fri, 8 Apr 1994 17:14:55 -0700 Organization: Minas Tirith BBS (Public Access Usenet for New Orleans) Subject: Re: Dinner X-MailServer: Waffle File Server (WFS), Release 3.0.2 X-Article: 119 Since there's been some talk of recipes appearing on this list, I thought I'd share last night's dinner with y'all (hmm, unfortunately technology doesn't yet allow me to make my leftovers available via ftp ...) It was something I came up with based on a fantastic appetizer I had last time I was at Commander's Palace; I think I might have raved about it here before. It was *smoked* mushrooms, sauteed in garlic butter with green onions and a little tasso, and served over angel hair. Oh. My. GAWD. So I came up with this: 6 tablespoons butter 2/3 cup olive oil 6-8 cloves garlic, finely minced 1 bunch green onions, chopped including most of the tops 1/4 pound of tasso 2-3 teaspoons of Creole seasoning blend, to taste (the stuff from the N.O. School of Cooking that I posted the other day) 1 to 1 1/4 pound mushrooms, sliced Fresh or dried parsley Salt and black pepper, to taste 3/4 pound dried or fresh pasta Melt the butter in a large saute pan and mix with olive oil. Saute the garlic over VERY low heat for about 10 minutes. Do not brown or burn the garlic; this is to let the flavor saturate the butter/oil mixture. Add the green onions and saute for a few minutes, then add the tasso and Creole seasoning. Saute for about 5 minutes, then add the mushrooms. Continue cooking over low-medium heat until the mushrooms are cooked; add parsley, adjust seasonings to taste. Serve over freshly cooked pasta (I used angel hair, but I think that penne, fusilli or radiattore would work well). If you wanted to make it slightly better for you, you could try substituting another 1/3 cup of olive oil instead of the butter, but the butter gives it a great flavor. The recipe is still evolving; if I ever get a smoker I'm *definitely* going to make smoked mushrooms as a basis for the dish. We had a salad of butter lettuce, red leaf lettuce, sweet red peppers, cucuumber and tomatoes with lime/cilantro dressing; also some warm, crisp French bread, and we drank dark red Chimay Belgian Trappist ale. Yum yum yum! Chuck -- C. E. Taggart \/ eamon@netcom.com \/ KCRW, Santa Monica CA, 89.9 FM Louisiana expatriate \/ Listen to "Gumbo"; Sundays, Midnight - 3:00am "Whatever you is ... BE that!" -- Clifton Chenier's barber =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= From neworl Sun, 10 Apr 1994 13:09:20 CDT remote from mintir Received: by mintir.new-orleans.la.us (1.65/waf) via UUCP; Sun, 10 Apr 94 13:09:20 CST for elendil Sender: neworl@mintir.new-orleans.la.us To: "New Orleans Mailing List" From: rex!netcom.com!eamon Reply-To: "New Orleans Mailing List" References: <199404100419.VAA18199@netcom8.netcom.com> Message-ID: Date: Sat, 9 Apr 1994 21:19:02 -0700 Organization: Minas Tirith BBS (Public Access Usenet for New Orleans) Subject: Re: Re: Dinner X-MailServer: Waffle File Server (WFS), Release 3.0.2 X-Article: 132 I have an addendum to the mushrooms recipe. One of my best friends is a student (straight "A"s!) at the prestigious California Culinary Academy in San Francisco. I asked her about smoked mushrooms, and she said this: Buy a bottle of liquid smoke (yes, liquid smoke) available at your local grocery. In a dutch oven, put about 1 T of liquid smoke in the bottom. Put a rack in the bottom of the oven (round, cooling type) and put your mushrooms on top of it. Put the lid on the Dutch oven, turn the heat on to high for 5 minutes, then turn it off and let the mushrooms stay in the covered pot for 20 minutes or so. Voila! Smoked mushrooms! Yeah, yeah, I know ... you can't argue with greatness ... :-) Indeed. Tracy is the coolest! I'll be trying this again soon. Chuck -- C. E. Taggart \/ eamon@netcom.com \/ KCRW, Santa Monica CA, 89.9 FM Louisiana expatriate \/ Listen to "Gumbo"; Sundays, Midnight - 3:00am "Whatever you is ... BE that!" -- Clifton Chenier's barber =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=