Today I kept my smoker busy and myself too in the kitchen and on the patio.
I went for broke with three entrées and a side.
I'm posting these three in each one's respective sub-forum.
Scrumptious Pork Belly Burnt Ends, http://www.smokingmeatforums.com/t/...ly-burnt-ends-with-bonus-package#post_1745310
Herb Crusted Boneless Leg of Lamb, http://www.smokingmeatforums.com/t/...s-leg-of-lamb-with-bonus-package#post_1745068
Mexican Rice, http://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-rice#post_1620751
I had never heard of Shrimp Stuffed Mirlitons until the week before when BananaTom was looking to find some at our local restaurants.
Apparently these are a big deal in fine dining establishments.
Somebody mentioned my name and proclivity for cooking and one thing leads to... Dinner!
They turned out lip smacking good and everyone wants more in the near future.
Stuffing
1lb Shrimp or Chicken, chopped
6 mirlitons, boiled, cut in half and seeded
2 T olive oil
4T butter
1/2 C chopped onions
1/2 C chopped green onion
1/2 C chopped bell pepper
1/2 C chopped celery
1T minced shallots
1T minced garlic
1C dried fine bread crumbs
3/4 C grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and cayenne to taste
Preheat the oven to 350' degrees.
Boil squashes for 45 minutes and let cool, then scoop out the pulp leaving a 1/4-inch shell. Reserve the pulp.
In a sauté pan heat the olive oil. Sauté the onions, peppers, celery, garlic and shallots until they are golden.
Season with salt and cayenne.
Add the shrimp or chicken and reserved pulp, sauté the mixture for 5 more minutes
Stir in the bread crumbs, butter and cheese and mix well, remove from the heat to cool.
Fill each shell with the mixture.
Bake for 1 hour, then top with more cheese and finish till melted and golden
I did two with Blackened Smoked Chicken for my MiL who is allergic to shellfish
The Finale
Money Shot
I went for broke with three entrées and a side.
I'm posting these three in each one's respective sub-forum.
Scrumptious Pork Belly Burnt Ends, http://www.smokingmeatforums.com/t/...ly-burnt-ends-with-bonus-package#post_1745310
Herb Crusted Boneless Leg of Lamb, http://www.smokingmeatforums.com/t/...s-leg-of-lamb-with-bonus-package#post_1745068
Mexican Rice, http://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-rice#post_1620751
I had never heard of Shrimp Stuffed Mirlitons until the week before when BananaTom was looking to find some at our local restaurants.
Apparently these are a big deal in fine dining establishments.
Somebody mentioned my name and proclivity for cooking and one thing leads to... Dinner!
They turned out lip smacking good and everyone wants more in the near future.
Stuffing
1lb Shrimp or Chicken, chopped
6 mirlitons, boiled, cut in half and seeded
2 T olive oil
4T butter
1/2 C chopped onions
1/2 C chopped green onion
1/2 C chopped bell pepper
1/2 C chopped celery
1T minced shallots
1T minced garlic
1C dried fine bread crumbs
3/4 C grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and cayenne to taste
Preheat the oven to 350' degrees.
Boil squashes for 45 minutes and let cool, then scoop out the pulp leaving a 1/4-inch shell. Reserve the pulp.
In a sauté pan heat the olive oil. Sauté the onions, peppers, celery, garlic and shallots until they are golden.
Season with salt and cayenne.
Add the shrimp or chicken and reserved pulp, sauté the mixture for 5 more minutes
Stir in the bread crumbs, butter and cheese and mix well, remove from the heat to cool.
Fill each shell with the mixture.
Bake for 1 hour, then top with more cheese and finish till melted and golden
I did two with Blackened Smoked Chicken for my MiL who is allergic to shellfish
The Finale
Money Shot
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