Friday, March 7, 2008

Our Valentine's Dinner....a little late.

This was Alexis's Valentines Day Dinner and he loved it!
I'll add the dessert in aother post
There was also a Crab Cake appetizer but I forgot to take a picture of it :(

Sausage Stuffed Mushrooms

  • 1 tablespoon extra-virgin olive oil, one turn of the pan

  • 24 large Porcini mushroom caps, stems removed and reserved brushed with damp towel

  • Salt and pepper

  • 3/4 pound sweet bulk Italian sausage

  • 4 cloves garlic, chopped

  • 20 stems mushrooms, finely chopped

  • 1 rib of celery and green, leafy top from the heart of the stalk, chopped

  • 1/2 small onion, chopped

  • 1/2 small red bell pepper, seeded and chopped

  • 1 (10-ounce) box chopped frozen spinach, defrosted and squeezed

  • dry 3 slices white bread, toasted and buttered, chopped into small dice

  • 1/3 cup grated Parmigiano or Romano, 2 handfuls

  1. Preheat oven to 500 degrees F.

  2. Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps.

  3. Transfer caps to a small nonstick baking sheet.

  4. Wipe out skillet and return to heat.

  5. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes.

  6. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. A

  7. Add celery, onion and red bell pepper to the mushrooms and pulse to chop.

  8. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes.

  9. Add dry, defrosted spinach and stir into stuffing.

  10. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes.

  11. Fill caps with stuffing using a small scoop or large spoon.

  12. *If you have on hand sprinkle some fresh grated Parmasean Cheese on top.

  13. Place caps in hot oven and reduce heat to 450 degrees F.

  14. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms.

  15. Transfer stuffed mushrooms to a serving plate.

Ribeye Steaks, Asiago Cheese Mashed Potatoes, Scampi Shrimp and Sauteed Asparagus.


  • 2 Ribeye Steaks

  • Sea Salt

  • Fresh Ground Peppercorn

  • Worcestershire Sauce

Covered in Sea Salt, Fresh Ground Black Peppercorn, and a bit of Worcestershire Sauce.

Seared using a cast iron skillet on the stop top then placed in the oven for about 10 minutes for Medium cooking.

Asiago Cheese Mashed Potatoes

I took a little cue from Jen for these but made a few changes

  • 1-2 cups of Fresh Asiago Cheese (shredded).

  • Baby red potatos (cut in halves or fourths)

  • 7-10 Garlic Cloves

  • Butter

  • Heavy Cream

  • salt and pepper to taste

Boil the potatoes and the garlic cloves together until potatoes become tender (skin will start to peels). Drain. Mash all together, add heavy cream, 2 tablespoons of butter, shredded Asiago Cheese.



Sauteed in a pan with olive oil, lemon juice, garlic powder, salt and pepper till tender.

Scampi Shrimp

  • 1 1/2 pound shrimp, shelled and deveined

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons unsalted butter

  • 2 teaspoons minced garlic

  • 1/4 cup dry white vermouth

  • 1 tablespoon freshly squeezed lemon juice

  • 2 teaspoons finely chopped flat-leaf parsley leaves

  • lemon juice

I just throw it all in a pan till the shrimp cooks. :)

No comments: