Michael Symon Home In Hamptons Food

MARSALA AND MUSHROOM PASTA BAKE

Marsala and Mushroom Pasta Bake image

Provided by Michael Symon : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Kosher salt and freshly cracked black pepper
1 pound cavatappi pasta
6 tablespoons unsalted butter
6 cups sliced mixed mushrooms (shiitake and cremini)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon finely chopped fresh thyme
1/3 cup all-purpose flour
1 cup marsala wine
3 cups vegetable stock
1 cup whole milk
Freshly grated nutmeg
1/2 cup finely chopped fresh parsley
2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan

Steps:

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

BOOZY FROZEN CREAM BARS

Boozy Frozen Cream Bars image

Provided by Michael Symon : Food Network

Categories dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

One 13.5-ounce can coconut cream
3 tablespoons honey
Zest of 1 orange
1/4 cup Campari
Juice of 1 lemon
2 oranges

Steps:

Pour 1/3 cup of the coconut cream out of the can and reserve. Add the orange zest, remaining coconut cream, 2 tablespoons of the honey, the Campari and lemon juice to a blender. Slice the ends and rind off the oranges, cut into chunks and add to the blender. Purée until smooth.
Fill 8 ice pop molds two-thirds of the way up with the mixture. Add the ice pop sticks and freeze until the pops begin to freeze but aren't frozen through, about 1 hour.
In the meantime, whisk the reserved coconut cream and remaining honey together. Pour the coconut cream into the semi frozen molds, filling them the rest of the way. Place back in the freezer and freeze until solid, about 1 more hour. Unmold when ready and serve!

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