CREAMY GRITS WITH BAHAMIAN ROCK LOBSTER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large saucepan, bring seafood stock to a boil. Once boiling, add salt, bay leaves, and lobster meat. Cook lobster only until it is opaque. Do not overcook lobster as it will get tough. Remove lobster with a slotted spoon and set aside to drain, reserving cooking liquid. Remove bay leaves from liquid and discard.;
- Melt the butter in a saucepan, and add garlic and scallions, cooking them until they become tender. Stir in the grits, and toast lightly in the pan, then add the cooking liquid from the lobster and simmer until the grits are cooked, about 20 minutes. (The grits should be fluffy.)
- While the grits are cooking, cook bacon in a large skillet until crispy and golden brown, then remove to paper toweling to drain. Pour off most of the fat from the pan. To the same pan which now has a coating of bacon fat, add the mushrooms, onion, garlic, thyme, tomatoes, and parsley. Cook for 2 to 3 minutes to integrate flavors, then return bacon pieces to pan and add white wine. Let wine reduce by half while grits are cooking.
- To finish, gently fold lobster, lime juice, and Parmesan into grits. Season with salt and pepper, as needed. Transfer lobster grits to serving dish and spoon mushroom wine sauce around. Garnish with parsley and lemon wedges.
CREAMY SAUTEED MUSHROOMS WITH TOAST
Categories Dairy Mushroom Appetizer Side Sauté Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 30 servings
Number Of Ingredients 9
Steps:
- Divide butter between 2 heavy large skillets and melt over medium-high heat. Divide shallots between skillets; sauté until beginning to soften, about 5 minutes. Divide mushrooms between skillets. Sprinkle with salt and pepper. Sauté until almost tender, about 8 minutes. Divide Marsala between skillets; stir until evaporated, about 1 minute. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Combine mushrooms in 1 skillet. (Can be made 1 day ahead. Cool slightly. Cover; chill. Before serving, rewarm over medium heat, thinning with more cream if necessary.)
- Preheat oven to 350°F. Place bread slices on baking sheets. Brush with olive oil; sprinkle with pepper. Bake until beginning to brown, about 15 minutes. Stir parsley into mushroom mixture; transfer to chafing dish. Serve with toasts.
CREAMED MUSHROOMS ON TOAST
Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. It's been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.
Provided by bluemoon downunder
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
- Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
- Add the lemon juice and cook a further minute.
- Gradually add the light cream and cook gently until the mixture thickens.
- Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
- Divide mixture among hot toast slices.
- Garnish with tarragon leaves and serve immediately.
- Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.
GRITS TOAST WITH CREAMY MUSHROOM TOPPING
I am not overly fond of grits but I saw Paula Deen making these canapes and they sounded wonderful. After grit toast is baked, they can be covered and refrigerated to use later. Chopped shrimp and be added to the topping if you like. Time does not include chilling time. I really liked these and would be great to make for guests. I made the topping ahead of time except for the onion rings so they wouldn't get soggy. I added them as I was making the final product. I did cut the recipe into one third for two people so I could try them. I made the grits about 1/4 inch thick. and put about a tablespoon of topping on.
Provided by CoolMonday
Categories Grains
Time 1h20m
Yield 48 canapes, 24 serving(s)
Number Of Ingredients 9
Steps:
- GRITS TOAST.
- Bring broth to boil in large pot.
- Stir in grits and return to boil.
- Cover, reduce heat, simmer for 5 minutes (until grits thicken) stir occasionally.
- Stir in 1/2 cup cheese and the salt.
- Remove from heat.
- Pour grits into greased 9X13 baking dish.
- Cover with foil and chill at least 2 hours or until firm.
- Invert onto large cutting board.
- Preheat oven to 400 degrees.
- Cut out 48 (1 1/2 inch) circles with biscuit or cookie cutter.
- Place circles on large buttered jellyroll pan or cookie sheet.
- Bake 15 minutes, turn over, bake 15 minutes more.
- Set aside.
- TOPPING.
- In a bowl, mix mayonnaise, 1 cup parmesan cheese, mushrooms, and onion rings.
- Top each grit circle with mixture.
- Broil 5 minutes or until lightly browned and heated through.
CREAMY MUSHROOM TOASTS RECIPE BY TASTY
Here's what you need: olive oil, garlic, McCormick® Paprika, mushroom, salt, heavy cream, scallions, bread, eggs
Provided by Tayo Ola
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
- Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
- Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
- Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams
CREAMY GRITS WITH MUSHROOMS AND CHARD
In an ode to her Black, Mexican and Haitian backgrounds, the chef Rahanna Bisseret Martinez created this recipe, which honors one of the Americas's most important ingredients: corn. Corn grits cooked with unsweetened oat-milk cream act as a base for tender swiss chard leaves, pickled chard stems and mushrooms. Soaked then caramelized in a jalapeño sauce, the mushrooms create layers of varying textures along with the greens. This dish can be served on its own as a hearty one-plate vegan meal, or alongside a main dish or with a crisp and lightly dressed green salad.
Provided by Korsha Wilson
Categories dinner, grains and rice, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
- Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
- When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
- In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
- Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
- Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
- Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
- In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
- To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.
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