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FareShare Gazette Recipes -- April 2006 - S's

 

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Recipes Included On This Page

Stuffed Portobellos
Stuffed Tenderloin Steaks

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                          * Exported from MasterCook *

                               Stuffed Portobellos

Recipe By : CIA (Culinary Institute of America  Joe Diperi)
Serving Size :   Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Portobello mushrooms
Mild Italian sausages
Bread crumbs
Chopped parsley
Shredded provolone
Extra-virgin olive oil

Quantities according to number of mushrooms to be stuffed.

Take off outer skin of Portobello mushrooms. Cut off stem. (Keep it for
other uses). Scrape out gills (keep for other uses).
Marinate mushrooms with garlic and a little oil (not too much oil, as
mushrooms would absorb it and turn mushy).

Stuffing
Use Italian sausages (mild). Remove casing. Chop meat off.
Fry meat in a little oil until nice and brown.
Mix constantly to get meat to crumble.
Let it cool.
Pour meat in a bowl. Add bread crumbs, chopped parsley and shredded
provolone.
Mix with extra virgin olive oil. Do not add salt.
Mix well; add olive oil if needed to bind mixture until it looks chunky.

In the meantime, prebake mushrooms for a few minutes under grill,
smooth side facing fire.

Place mushrooms in baking dish. Add stuffing. Bake for 5 to 6 minutes,
until cheese melts.

Serve with mixed greens.

Contributed to the FareShare Gazette by Claudia; 14 April 2006.
www.fareshare.net

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                             * Exported from MasterCook *

                               Stuffed Tenderloin Steaks

Recipe By : CIA
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 beef tenderloin steaks
[each 2 1/2 inches thick]

Make a small incision on the side of each piece of beef, nearly all the
way.
Mix finely chopped onions, finely chopped parley, chopped black olives
and finely chopped anchovies in a bowl. Add ground black pepper, but
no salt.

Mix stuffing.

Using a teaspoon, stuff tenderloins. Hold them closed with a toothpick.

In a pan, bring olive oil to high, until it is smoking.

Sear tenderloins, turning them on other side, until cooked until desired
doneness.
Remove from pan. Reserve and keep warm.

Sauce
Remove excess fat from pan. Deglaze with red wine. Reduce; scrape
with wooden spoon.

Add brown stock, chopped fresh tomatoes and chopped parsley.
Add a touch of salt and parsley.

Serve immediately.

Claudia's note: I taped this show. It is sparse in details but anyone can
understand how to do it.

Contributed to the FareShare Gazette by Claudia; 14 April 2006.
www.fareshare.net

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