| Crab Stuffed Mushrooms Crab Stuffed Mushrooms - 3 tablespoons butter, melted
- 24 fresh mushrooms
- 2 tablespoons butter
- 2 tablespoons minced green onions
- 1 teaspoon lemon juice
- 1 cup diced cooked crabmeat
- ½ cup soft bread crumbs
- 1 egg, beaten
- ½ teaspoon dried dill weed
- ¾ cup shredded Monterey Jack cheese, divided
- ¼ cup dry white wine
Paired with: Monkey Bay Sauvignon Blanc Marlborough, New Zealand, 2006
Directions: Preheat oven to 400°F (200°C). Prepare a 9x13 inch baking dish with 3 tablespoons butter. Remove stems from mushrooms. Set aside caps. Finely chop stems. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and ¼ cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm. | | Cioppino Cioppino
Cioppino is an Italian fish soup that warms your soul anytime of the year and, this recipe can be served hot or cold- 1/4 cup Extra Virgin Olive Oil
- 8-10 canned or bottled oil cured anchovies, diced
- 4-6 cloves garlic, chopped
- 3 bay leafs
- 1 large onion, diced
- 1 Tbs hot red pepper flakes, add more if you like it hot
- 1 cup white wine, Riesling
- 3 Tbs red wine vinegar
- 1 quart chicken soup stock
- 1 28 oz can diced tomatoes
- 1/2 cup fresh basil
- 1/4 cup fresh Italian Parsley
- 1 Tbs salt
- 1 Tbs black or mixed whole pepper
- 1 Tbs fresh or dried rosemary leave
- 3 Tbs fresh lemon juice
- Seafood:
- Just about everything type of fish works in Cioppino but these are the ones we like best:
- 1/4 lb. medium shrimp
- 1/4 lb. scallops
- 1/2 lb. firm white fish, chopped in 1 inch pieces (cod, catfish, grouper, turbot, halibut)
- 6 oz lump crab meat
- 6 oz. fresh clams or 2 cans clams in clam juice
Directions: Heat olive oil to medium and add garlic and onions after about 3 minutes mix in the anchovies. Add wine, vinegar, then add tomato sauce, basil and add bay leafs Simmer about 20 minutes then add the lemon juice. Add the fish, cover and cook about 7 more minutes. Take 2/3 of the mixture and put it in a blender to completely liquefy the ingredients and then add back into the completed soup Serve: Serve the Cioppino with fresh, toasted Italian bread And most importantly is the Wine; Serve with the same white wine you made it with in this case a nice dry Riesling. If serving more than 4, then get 2 bottles of wine! This recipe serves 6 to 8 people. | | Guacamastro Guacamastro
This increasingly popular dip is made from avocados and is originally from Mexico. A close cousin from Florida is larger but not as tasty, so use the smaller ones from Mexico. The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing your thumb in the avocado. If there is no give, the avocado is not ripe yet and will not express its peak flavor. If there is a little give, but still firm the avocado is ripe. If there is a lot of give, the avocado may be past ripe and I would not recommend using that one.
Safety tip: Be careful handling the peppers; wash your hands thoroughly and do not touch your eyes or face with your hands for several hours. Rub your eyes and you’ll never do it again! Don’t even touch your face; it will burn for quite some time! If you do, the only thing that stops the burn is milk, wash your face with it and all will be good.
What you will need:- 6 Good sized avocados
- 1 Baseball size red onion (fine chopped)
- 6 Limes squeezed w/ pulp juice
- 1 Whole fresh jalepeno pepper (fine chopped)
- 6 Cloves garlic (fine chopped)
- 1 Bunch cilantro (leaves only fine chopped)
- 3 Tbsp salt
- 3 Firm pitted tomatoes (diced, no juicy stuff)
Directions: Mix: garlic, onion, 4 avocados, cilantro, lime juice & jalepeno until smooth. Then fold in 2 avocados cubed to make chunky. If you are serving right away fold in diced tomatoes & serve. If keeping overnight add tomatoes before serving. Cover the guacamastro by laying celophane directly on top of the mixture so that no air touches it in the fridge. THIS RECIPE IS "OFF THE HOOK" AS MANY HAVE EXPRESSED. SO GET READY TO IMPRESS YOUR FAMILY AND FRIENDS, AND REMEMBER TO BE MODEST, I KNOW IT WILL BE DIFFICULT, BUT TRY. |
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