[private]Created by: Chef Keith Snow
Description:
Keith shows just how easy it is to slice a mushroom. [/private]
Grilled Polenta with Mushroom Ragout
[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 3 hours
Servings: 6
Recommended Beverage: Merlot
Description:
This is a hearty vegetarian dish that is great in the Spring and Fall. When mushroom season is in your area be sure to gather as many as you can and try this dish.
Ingredients:
2 1/2 cups milk
2 1/2 cups vegetable broth
1/2 lb smoked gouda shredded
1/3 lb Parmesan cheese grated
4 medium shallots chopped
2 tbs garlic chopped
1 cup cornmeal
3 tbs butter
1 recipe mushroom ragout
Directions:
1. In a large, deep, heavy bottom pan, combine milk, vegetable broth, shallots and garlic. Over medium high heat, bring to a boil. Reduce heat to a simmer and cook for 10 minutes uncovered.
2. Slowly pour in cornmeal while stirring. Continue to cook and stir over low heat, about 15 – 20 minutes.
3. While continuously stirring, slowly add cheeses and continue to cook for 5 minutes still stirring.
4. Prepare a sheet pan by spraying it with a vegetable spray. Pour the polenta onto the prepared pan. Allow to cool for 3 hour refrigerated.
5. Remove from refrigerator and cut into 4″x4″ squares. Spread softened butter onto top of each square of polenta.
6. Grill, buttered side down over medium heat, about 5 minutes. Grill on 1 side only.
7. Place on platter and top with mushroom ragout.
Chef’s Notes: I you don’t want to grill the polenta simply serve it directly from the pot.[/private]
Turkey Cannelloni
Active Time: 30 minutes
Total Time: 1 hour
Servings: 8
Recommended Beverage: Chianti
Created by: Chef Keith Snow
Description:
This dish is sure to become a favorite with family and friends. You can make them ahead of time and freeze them for that quick “fancy” dinner. Top them with your own sauce and make them unique. However you want, try this dish today.
Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
2 lbs lean ground turkey
1/2 cup white onion chopped
2 cloves garlic chopped
1 cup chopped tomato
1 cup fresh breadcrumb
1/2 cup Parmesan cheese
1 medium bay leaf
1 tsp black pepper freshly ground
1 tbs basil chopped
1 tsp fresh oregano chopped
6 ounces fresh Mozzarella sliced
1 recipe mushroom pink sauce
1 recipe spinach pasta rolled thin cut 4×4 inch squares
Directions:
1. In a large pan, brown the ground turkey over medium low heat and then add the onions, garlic and bay leaf.
2. Allow the onions to cook until soft. Now add the oregano, basil, pepper, Parmesan cheese, and tomato. Adding the bread crumb a small amount at a time to form a loose filling.
3. set this aside to cool.
4. To assemble; roll three tablespoons of the filling in 4×4 squares of spinach pasta and brush with olive oil. place the rolled pasta in a stove top steamer and steam them for ten minutes. (optionally add bay leaf and whole allspice to the steaming water)
5. Place the pasta rolls in a baking dish. Spoon the sauce over the top and cover with the cheese.
6. Bake covered in a preheated 450 degree oven for 15 minutes.
7. As an option, brown the cheese under the broiler for an additional 5 five minutes. Allow the dish to rest for five to ten minutes.
Chef’s Notes: A substitute for the spinach pasta would be no-boil lasagna sheets, look for Barilla, they are quite good.[/private]
Grilled Chicken with Wild Mushroom Saute
Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Recommended Beverage: Zinfandel
Description:
Try this easy grilled chicken dish for your next dinner. It can be on your table in less than 30 minutes and it’s so good.
Ingredients:
1 tbs pure olive oil
1/4 tsp Kosher salt
1/4 tsp black pepper
1 whole chicken breast boneless/skinless
SPRITZ
1 whole lemon juice and zest
2 tbs extra virgin olive oil
2 tbs cilantro chopped
1 tsp chives chopped
1 tsp oregano chopped
1 tsp rosemary chopped
1 recipe Mushroom Saute
Directions:
For the chicken:
1. Leave the two lobes of chicken breast connected.
2. Coat the chicken with the one tablespoon of pure olive oil, salt and pepper. Let it marinate for about 5 minutes.
3. Grill chicken 4 minutes first side, 3 minutes second side or until done.
For the herb spritz:
1. In a medium size bowl, mix together the 2 tablespoons of extra virgin olive oil, chopped herbs, lemon zest and juice. Set this aside for latter use.
To make the mushroom saute:
1. In a 10 inch saute pan, start by adding the oil then the shallots saute them just until they start to change colors. Add the mushrooms now and saute until they start to break down or start to give off their liquid.
2. Season with salt and pepper.
3. Deglaze with the white wine and reduce until almost dry. Add the butter and stir until all of the butter is melted.
4. Plate and serve.
Chef’s Note: Take the pan off the heat while there is still some butter that hasn’t melted. It will melt with the residual heat and be more stable for the finished dish.