Tag: kitchen

Shrooms! (Mushrooms Stuffed Full of Yum)

I’ve been REALLY craptastic about posting to the blog, I know it. No excuses here…luckily this blog was never a part of my livelyhood and the only people to yell at me about it are on twitter (and Amazon – apparently they have some sort of *rule* about their paid authors actually writing…go figure).

Anyhow…it’s time for some really awesome foodstuff, I’ve been coming up with more and more really original recipes lately. I’ve gotten some pretty awesome reviews of my mushrooms, straight out of Tony’s Kitchen!

Real Simple.

So Simple this almost isn’t a real blog post, but here it goes.

INGREDIENTS

Fresh white (champaign) Mushrooms - Stuffed Mushrooms - Tonytown.comMushrooms (8-16oz)
These are those regular white mushrooms you find int the produce areas of the grocery store, you can find better ones if you really want to go all the way, and if you really want to impress your favorite vegetarian, you can opt to go with portabellas and top them with the stuffing, tastes frickin AWESOME.



Black and Green Olives - Stuffed Mushrooms - Tonytown.comBlack Olives (6oz)
If you want cheap and fast, just get black minced olives in a can. If you prefer fresher (I do – always) find yourself a decent olive bar (usually only found in decent grocery stores) and get your fill. Be prepared to pay far too much for fresh olives though..it’s almost silly.



A fresh white onion - Stuffed Mushrooms - Tonytown.com1 Large White Onion (6-10ounces at least)
Green onion really won’t work too well in this, and purple onions don’t mince as well, as I like, so I usually opt for the white onions on this. I’ve run into a couple people that didn’t like onions, but didn’t even bat an eyelash at chowing down on these stuffed mushrooms, so unless they are allergic, I encourage people to try them before acting like you’re asking them to try castor oil 😉


Balls of Mozzarella Chesse - Stuffed Mushrooms - Tonytown.comMozzarella Cheese (8-16oz)
Finely shredded Moz is awesome. If you get fresher blocks it will make an incredible difference on the taste. If you have a Vegan in the group, you can substitute real Moz for Dairy-Free Mozzarella by Daiya Foods.

PREP

1. Preheat your oven to about 400 degrees (Fahrenheit).

2. Break the stems out of the mushrooms. I usually slice the stems for use in other sauces etc. No use in wasting good ingredients!

3. Mince the onion, the olives and the Moz. If you have a good processor you can mince this all at the same time until you have a fine paste. Otherwise, mince until you are comfy with the consistencies and mix them thoroughly together.

4. Treat the mushrooms like little bowls and you want to fill them up with the mixed stuffing. until they are overflowing by about 1/8 of an inch.

5. Place the mushrooms in a non-stick roasting pan. You only need to give them about a half inch space between so you should be able to fit quite a few in the pan.

COOKINS

Place the pan full of goodness into the preheated oven, and set your timer for 25 minutes.

NOTES
1. If you like your mushrooms’ texture to be more steamed than baked, you can easily pour a thin layer of water into the bottom of the roasting pan. About 1/4-3/8 of an inch of water will serve to effectively give you more juicy mushrooms.
2. If you opt for the Vegan Friendly version, please note that the Dairy-Free Mozzarella by Daiya Foods takes longer to melt so you may have to leave the Shrooms in the oven a bit longer. 😉




The “Cowboy” Ribeye

The “Cowboy” Ribeye is this awesome steak recipe we came up with back in my restaurant days. I’ve evolved it a bit since then, but the basic idea is still prevalent.

Originally I held off on publishing this because it was my baby-ace-primo-you-cant-have-it-like-this-without-my-invitation-once-a-year specialty. Until now I’ve only allowed this recipe into the hands of a few friends (namely Erica and Kevin)…but it’s time, and doing it right isn’t cheap in this case, so it’s not like everyone can do it. I don’t remember how the term “Cowboy” started…I think it was a reference to the garlic butter that we used the first time we tinkered with the recipe.

In truth, it’s all about the temperature and the marinade.

I am a HUGE fan of high end ribeyes. Almost to the point that I am an elitist. My favorite steak outside my own kitchen is that of a rather infamous cut at none other than Del Frisco’s Double Eagle of Steak House (of Addison)1. Now that said, I also like my steaks cooked “Pittsburgh Rare”2

1. This isn’t a ribeye you should cook to well done. If you like your meat well done, please be adventurous and try it at medium, because I don’t have any experience in preparing edible charcoal and honestly I don’t know how it might taste. This recipe cooks best between Pittsburgh and medium rare.

2. Get yourself as many ribeyes as you feel necessary to prove your prowess.3

3. Ingredients: (per steak)
1/4 cup melted butter
1/8 cup olive oil
1/8 tspn rosemary
1/8 tspn thyme
1/8 tspn sage
1/8 tspn oregano
1/2 tspn salt
1/2 tspn pepper
2 tspn minced garlic

4. Melt the butter/margarine in a mixing bowl, mix with oil, after mixed, drop in all the rest of the ingredients until thoroughly mixed together.

5. Lightly cover both sides of steaks with the marinade, with a heavier layer on top of the steak. Let sit in the marinade for a nice long time, I do mine for up to 8 hours(room temp), however it tastes really good even after only 20 minutes or so.4

6. Cook to desired temperature over flame. 5

You will notice in the pic we accompanied our grilling delight with a truly satisfactory beverage (Shiner 101). I suggest some easy stuffed mushrooms or twice-baked potatoes with these. We opted for the stuff mushrooms in this case. I will post the recipe for those next.

Show 5 footnotes

  1. Del Frisco’s Double Eagle Steak House is one of the best steak houses in the entire state of Texas. Their website is www.delfriscos.com and if you really want a memorable steak experience, I highly suggest it.
  2. Pittsburgh Rare is a steak temperature that is very high, allowing the steak to remain quite red on the inside with some char on the outside. This kind of steak preference isn’t for everyone, but it’s also one of the best methods of finding out if a steakhouse you’re new to actually knows what they are about. If they don’t know what “Pittsburgh” is when checking a preferred temp on your steak, I would be a little concerned, especially if they are trying to charge more than $15 for the steak. Here is a link to the Wikipedia’s article on Pittsburgh Rare.
  3. I recommend you find them thick, like at least an inch thick, they dont have to be 18oz. cuts, but the thicker the steak the more control you have over cooking them properly, and the less likely you are to burn them all the way to the middle.
  4. This sounds silly, but in my experience the absolute best way to insure a good soak is to use large ziplock freezer bags. They can take a beating, store well, don’t leak and you can leave them in the fridge with nothing to worry about while they soak.
  5. If you’re going to grill to a Pittsburgh Rare, try this: about a minute before you are at a satisfactory rare, place steaks within 1/2″ of the heat for that last minute char.




Spaghetti Night in TonyTown!!!!

There are art forms…here…on Earth…among men. One of them is cooking good stuff…like spaghetti. Mine is pretty good, so I am sharing.

Now I will list this stuff off to you so you know what I am doing to yield food that usually makes me a popular guy of the evening on Spaghetti Night in TonyTown.

Qui sono gli ingredienti!

Sauce Ingredients:
16-32oz of Barilla Spaghetti No.5 or De Cecco Spaghetti No.11 <- The best!!!! (Always go for al dente!!!!)
1 12oz Can of tomato sauce
1 12oz can of diced tomatoes
1 12oz can of stewed tomatoes
1 12oz can of tomato paste
1 14oz-15oz can of whole tomatoes
(Can you see where this is going? Its enough sauce to feed an army!!)
1 Whole fresh white onion – diced
2 bell peppers – diced, no seeds unless you’re weirder than me and like them
16oz of whole mushrooms
1/2 cup of chopped green onions
6oz Pinot Noire

The following seasons are used, but it’s up to the cook as to the amounts, as some people will NOT like my amounts.
Rosemary: 1-2 tablespoons
Thyme: 1 tablespoons
Sage: 1 tablespoon
Oregano: 2-4 tablespoons
Basil: 1-2 tablespoons
Garlic: At least 6 toes. Minced.

Meats.
If available, use 2-4lbs if fresh Italian sausage for the meatballs, I prefer the spiciest I can get my hands on. Roll into balls ~1.5″ in diameter.

Tempo per preparare la festa …
All this is in order…

Preheat oven to 400 degrees Fahrenheit.

The Sauce.
Time to make: 1hr
The sauce is the easiest part, but also takes the longest. Modify to your desires, as I am very big on not overcooking the sauce. Set your sauce pot/pan on Med-low flame (same on electric) and open all the tomato cans listed above and pour them in. Immediately add the white onion, bell peppers, and green onions. Also add the Rosemary, Thyme, Sage, Oregano, and minced garlic. We’re going to add the mushrooms in later.

The Meatballs.
Now, with saucepan #2, take those whole mushrooms and mix them together with 2 cups water, 6oz Pinot Noire, 2 tbsp olive oil, 1tbsp black pepper, 1tbsp basil, and 1tbsp of oregano. Leave on medium heat and stir occasionally, when simmered, add the meatballs and warm them up and steep them until they are no longer red in color, the entire batch shouldn’t take more than 20 minutes…if you need to increase heat accordingly.

Pasta.
Very easy, boil pasta al dente. The best temperatures and instructions tend to be on the package you’re buying. If the instructions don’t tell you they are al dente, keep an eye on the paste about 75% of the way into cooking the pasta and you’ll find the right texture easily.

Finishing Up.
Take the prepped meatballs now slightly cooked and place them on a non-stick cookie sheet and place in oven, cook until browned (usually ~25-35 minutes the way I like them). Take the mushrooms and drop them in the pasta sauce, which should be pretty warm now and cooking rather tastily.

Extras you don’t want to forget!
Garlic bread!
I Prefer big honkin’ loaves of crusty bread slices in half, each half spread generously with butter, garlic, and basil. Broil to desired crispiness 😉 I know there are a lot better recipes for garlic bread but most of them call for turning the spread into a very oily batter/spread and it’s a personal preference not to 😉

Salad!
I will usually chop up a head of romaine lettuce and throw it in a bowl and top with baby roma tomatoes, shredded Colby-jack, chopped purple onions, and garlic croutons. I am a big balsamic vinaigrette fan, but most people actually like Parmesan vinaigrettes more.