Stuffed Mushrooms with Imitation Crab Meat

As a chef most people find it shocking when they hear that I am not a huge fan of mushrooms. Not that I dislike all mushrooms, I do really like a morel cream sauce. My wife’s family really loves mushrooms and while out at the farmers market we came by some beautiful portobello mushrooms. I love to make dishes with portobellos especially when others enjoy them. These are easy to make and you can make them ahead of time so you can spend more time with your guests. You can make them in gigantic portobello mushrooms like I did this time or regular white button mushrooms; the stuffing would be the same in either case. So let’s get to it.

First off take a red, green, and yellow pepper and one medium red onion and dice it into small pieces add a tablespoon of chopped garlic, a couple shakes of Old Bay seasoning and some salt & pepper. Add about ½ stick of butter to a sauté pan set over medium heat and cook the vegetables until they become soft. Pour them into a bowl to let them cool with 4 oz. of cream cheese while you get the mushrooms ready.

Remove the stems of the mushrooms, you can do two things now, you can fine dice it and put in the sautéed vegetables or just get rid of them, your call. I tossed them in this time.

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With a tablespoon now carefully scrape out the gills from the underside of the mushroom and discard them. You don’t want them because they taste bitter.

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Now dice up the pound imitation crab meat, you want these a little large because they will break down when you mix everything up. Toss the crab in the bowl with everything else and mix thoroughly. Here you might have to add some Italian bread crumbs to tighten up the mixture. You want the mixture to be tight enough to make a “slushy” snowball.

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In this case divide the mixture into quarters and place on top of the mushrooms. You can cover them if you want and stow them in the fridge for a day or two or place them into an oven preheated to 375F. Cook them for about 20 minutes or until the top becomes golden brown.

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~Enjoy~

Herb Crusted Scallops

Rinse under cold water and pick the muscles off the scallops, season with salt and pepper

Take bread crumbs and add to them some Italian seasoning, fresh chopped basil, marjoram, parsley. Dip the scallops into the mixture covering just the tops and bottoms and set aside.

seasoning for scallops

seasoned scallops

In a large sauté pan heated to medium high add some good oil and cook a few of the scallops a few at a time for maybe a minute or two then carefully flip them over. You are looking for a nice sear and good color; however you don’t want to cook them all the way through.

scallops cooking

When done transfer to a plate and slide them into the fridge for about ten minutes, to stop the cooking process, while you make the sauce.

As for the sauce, wipe out the pan, add a tablespoon of oil and add 1/4 of a diced sweet onion. Sauté for about 7-8 minutes. While the pan is on medium-high heat deglaze with about 1/2 cup of your favorite white wine, let it reduce for another minute or two. Add the juice of a fresh lemon. Finish the sauce by adding 1/4 cup of heavy cream, bring to a boil then lower the heat to low.

Take the scallops out of the fridge and place into the hot sauce just until they heat through; be careful not to cook them too much, you don’t want to overcook them, they will get hard and rubbery.

scallops in sauce cooking

To be fancy, plate some rice down the center of a plate, place the scallops on top and then spoon some sauce over the rice. Serve right away and enjoy.

scallops on rice

fancy pic finished plat

Enjoy

Chicken Pot Pie

There was a “cold front“ that came through Florida last week and as a tribute to my wife’s New England upbringing I thought I would make my version of chicken pot pie. So I started poking around the fridge and here is what I came up with.

1 large onion, 3 medium carrots, 3 celery sticks all chopped into medium pieces and set aside.

cut veges

Cut 4-6 red potatoes into small pieces, boiled them for about ten minutes then tossed them into some ice-cold water to stop the cooking because we are going to cook them again with everything else.

potatoes

Start with four 6 oz chicken breasts and cut them into uniform chunks like in the picture.

whole chicken breast

chopped chicken brast

Dust them in some seasoned flour and sear them off in the pot you will be making the stew in then remove and set aside on a plate.

floured chicken

seared chicken

Now take the vegetables you already cut and sauté them with some garlic, when soft add the potatoes and the chicken cook for a few minutes. Add a quart of chicken stock or broth and a cup of heavy cream.

Reduce the heat to simmer and let cook for about an hour uncovered, stir occasionally to make sure nothing sticks to the bottom. It will thicken as it cooks and makes the house smell really good.

Before serving, taste and adjust the salt and pepper to your liking.

chicken pot pie in a bowl

As a side note, by using the potatoes instead of puff pastry you are saving some calories so you can have another bowl or two.

Enjoy