Sauteed Wild Mushrooms

I did not like mushrooms as a kid but have recently started to really enjoy them. Here's a very easy side dish from Ina Garten that goes great with red meat. We had it this week with grilled flank steak. I halved the recipe and it was more than enough for Bob and me. As written, it serves 4.

Ingredients

2 lbs mixed wild mushrooms, such as cremini, shitake, porcini and portobello

1/2 c good olive oil

1 c chopped shallots (4 large)

4 tbls (1/2 stick) unsalted butter

2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbls chopped garlic (6 cloves)

1 c chopped flat leaf parsley

Directions

Brush the cap of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Heat the olive oil in a large (11 inch) dutch oven or saucepan. Add the shallots and cook over a low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Grilled Steak Tips with Garlic, Ginger and Soy Marinade

I made these last spring and our guests really liked them. This is a Cooks Illustrated recipe. I like that you only need to marinade for an hour.

2 lbs flap meat sirloin steak tips, trimmed of excess fat

Combine the meat and following marinade in a gallon-sized zipper lock bag; press out as much air as possible and seal the bag. Refrigerate for 1 hour, flipping the bag after 30 minutes to ensure that the meat marinates evenly.

Garlic, Ginger and Soy Marinade, as follows:

1/3 cup soy sauce

3 tbls vegetable oil

3 tbls toasted sesame oil

2 tbls dark brown sugar

3 medium garlic cloves, minced or pressed through garlic press

1 tbls minced fresh ginger

2 tsp grated zest from 1 orange

1/2 tsp red pepper flakes

1 medium scallion, sliced thin

After marinating for hour, remove the steak tips from the marinade and pat dry with paper towels. Grill uncovered over a hot fire, until well seared and dark brown on the first side, about 4 minutes. Using tongs, flip the steak tips and grill until the second side is well seared and the thickest part of the meat is slightly less done than desired, 4 to 5 minutes for medium rare, 6 to 8  minutes for medium.

Transfer to cutting board. Tent the tips loosely with foil and let rest for 5 minutes. Slice very thin on the bias.

St. Patti's drink of the day

In a two gallon bowl mix: one can limeade as per directions substituting Cuervo Gold for water
Add one half can Triple Sec, one fourth can lime juice, one fourth can Blue or Orange Cuervo.
Slice in two or three limes.
Pour into plastic milk jug or other suitable container, cap it and freeze. Thaw in fridge before serving OR
Pour into container, add Lots of ice and serve with salted glasses and lime enjoy
This was served at my daughter's baby shower. I did not taste it but all who did love it! I am sure that my daughter Amy will be the first to try it for IRISH DAY!

Meatloaf Recipe

This is Michael's Mom's meatloaf recipe and is one of Michael's favorites. I thought it had a lot of flavor but there is definitely some judgement calls you have to make.

Ingredients:
1 package of meatloaf mix (ground lean beef, pork and or veal) about 3 lbs.

1 to 1-1/2 envelopes Liptons dry soup mix

2 eggs

Italian seasoning, salt, pepper, dried parsley (use your judgement) about 1 tsp. Or so

Dry Italian bread crumbs again use your judgement (to hold it together not to taste it)

Ketchup mixed with water about 1 cup use it to moisten the meat mixture save the rest to coat the meat loaf or make more if you need it to coat the meatloaf

Combine meat, dry soup, eggs, seasoning, bread crumbs and ketchup in a large bowl. Mix with hands then form into a loaf in a 9x13 pan. Set oven at 350 and bake for about 1 1/2 to 2 hrs. After about 1 1/2 hrs. Check it and lift with spatula to loosen it from the pan. Cover it with foil if it is darking and continue to cook til it done and no longer red in the middle

Pudding Pie

This recipe from Dave Lieberman is one of my go-to easy dessert recipes, especially for summer barbecues. Note that you need at least an hour of refrigeration time.

Ingredients:

For the crust:

12 whole graham crackers

6 tablespoons (Tbls) butter

3 Tbls dark brown sugar

For the custard:

Two 3-oz packages "cook and serve" vanilla pudding (I would not use instant)

For the topping:

1 pint fresh strawberries

1/2 pint fresh blueberries

1/2 pint fresh blackberries or raspberries

Directions:

Preheat oven to 350 degrees.

To make the crust: Crush the graham crackers with your hands, rolling pin or a potato masher as fine as you can. Heat the butter in a saucepan or microwave until half melted. Work the butter and the sugar into the crumbs until the crumbs look like wet sand. Press the crust into a 9-inch pie plate, making an even layer on the bottom and sides of the pan. Bake until the crust is slightly darker, about 12 minutes and let cool completely.

Filling: Make the pudding according to the package directions, then let stand for 5 to 10 minutes, stirring occasionally. Use spoon or spatula to scrape filling into crust and smooth into even layer. Refrigerate until the filling is set, at least an hour.

Topping: Cut the stems off the strawberries and wash (I like to cut them in half). Wash all of the fruit, drain and spread on paper towels to dry.

Arrange berries or toss them on to the pie. Cover and refrigerate for up to 4 hours. Serve cold. Enjoy!

Welcome

Welcome to the Master Chef! I wanted to create a place where my family and friends could share their recipes.