Stuffed Mushrooms
Hollandaise Sauce
Spinach and Artichoke Dip
Chef Larry's Crab Stuffed Mushrooms
Yield: 4 – 6 Servings
Ingredients:
16 – 20 each
2 tsp.
1 1/2 cups
1/4 cup
1/4 cup
1/2 tsp.
1/2 cup
1 tsp.
dash
1 tsp.
1 tsp.
1 tsp.
as needed
to taste
to taste
to garnish |
Mushroom caps, large, stems removed
Butter
Crabmeat, excess water removed
Green peppers, fresh, diced fine
Red peppers, fresh, diced fine
Shallots, minced
Mayonnaise
Worcestershire sauce
Hot pepper sauce
Chives, fresh, minced
Parsley, fresh, chopped fine
Basil, fresh, chopped
Breadcrumbs
Salt
Fresh ground black pepper
Minced chives or parsley
|
Method:
Prepare Hollandaise Sauce per recipe, reserve. Preheat oven to 350 degrees F. In sauté pan, heat 1 tsp. butter, add mushroom caps and sauté for 1-2 minutes. Do not overcook. Remove mushrooms and cool. Add remaining 1 tsp. butter to pan and return to heat. Add peppers and shallots. Saute until tender, remove from heat and cool. In a mixing bowl, combine crabmeat, mayonnaise, seasonings, herbs and cooled sautéed peppers. Incorporate breadcrumbs and mix thoroughly. Season to taste with salt and fresh ground black pepper. Portion crab mixture into mushroom caps. Place stuffed mushroom caps in a baking dish or pan. Nappe (coat) each stuffed mushroom cap with Hollandaise Sauce. Place in preheated oven, bake for 10 minutes at 350 degrees F. Transfer to a warm platter for service. Top with minced chives or parsley and serve immediately.
Chef Larry's Hollandaise Sauce
Yield: Approximately 1 1/2 cups
Ingredients:
4
4 tsp.
2 tsp.
1/8 tsp.
8 oz.
to season
to season | Egg yolks, large
Water
Fresh lemon juice
Hot pepper sauce
Butter, unsalted, melted and separated
Salt
Fresh ground black pepper |
Method:
Melt butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter.
Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in tarragon reduction and hot pepper sauce. Season with salt and fresh ground black pepper. Reserve keeping at room temperature until service.
Chef Larry's Spinach and Artichoke Dip
Yield: 8 - 10 Servings
Ingredients:
1 pt. Heavy cream
2 lb. Cream cheese
1 oz. Butter
1 1/2 lb. Artichoke hearts, drained
1 lb. Spinach chopped, drained
1 1/2 tsp. Shallots, minced
1 1/2 tsp. Garlic, minced
1/2 cup Sundried tomatoes, julienne
1/3 cup White wine
1 cup Mozzarella cheese, grated
1 tsp. Lemon juice
3/4 tsp. Salt
1 tsp. Black pepper
3/4 tsp. Paprika
1/4 tsp. Cayenne pepper
to garnish Chives, minced
for service Toasted sliced baguette or tortilla chips
Method:
Soften cream cheese. Bring heavy cream to boil. Reduce heat and incorporate softened cream cheese. Transfer to a double boiler. Saute shallots and garlic, add the sundried tomatoes, artichoke hearts, and spinach. Deglaze with white wine and let reduce slightly. Add lemon juice, salt and black pepper, paprika and cayenne pepper. Simmer for 10 minutes and incorporate into the cream cheese mixture. Fold in the mozzarella cheese. Adjust seasoning if necessary. Place in a warm crock or tureen for service. Top with minced chives. Serve with toasted sliced baguette or tortilla chips.
