This past Saturday, Lizzylocks and I had another food get-together with the Bad Bunnie and Hooligan X . This time it was ladies choice (for food) so this one's theme was "Food Stuffed in other Food". Again as the Hooligan is on Atkin's, this was a carb free extravaganza, of meats and veggies; and surprisingly no bread or rice or crumb stuffing. Granted the boy's got to choose the dinner dressware: plaid skirts, and hosery (collars optional)
Ps. Awesome Party Favors for the host were provided, and have yet to be put into use....reminiscent of the film Secretary....
Appetizers
Cream Cheese Stuffed Mushrooms topped with Bacon
Seafood and Cheese Stuffed Mushrooms (recipe included below)
and
Smoked Salmon, Goat Cheese and Asparagus Roulade (recipe included below)
Main Course
Chicken Cordon Bleu (Hooligan variant stuffed with sharp provolone vs. swiss and prosciutto vs. ham)
Atkin's Friendly Stuffed Peppers ala BadBunny
Chile Rellenos (recipe to be included below)
and
German Rouladen (recipe included below)
Due to the usual excessive amount food we like to prepare, this combo of meals worked great as it allowed my items to be prepared ahead so team 2 could use the kitchen upon arrival, so everything could be finalized and served at one time en masse. Much grazing ensued, leaving a small sample of leftovers which easily saved time for dinner the following night :)
Next gathering it's guys choice for food, but ladies choice for dinner ware.
Recipes
SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE
The cheese-filled salmon rolls are sliced into rounds for a lovely presentation. They make an elegant appetizer and would be delicious served with Pinot Noir.
2 teaspoons olive oil
2 tablespoons chopped shallot
3 ounces soft fresh goat cheese (such as Montrachet), room temperature
1/4 cup trimmed peeled chopped raw asparagus
*(optional 20 stalks of fresh asparagus cooked yet firm)
*(optional bunch of fresh scallions)
1/2 teaspoon minced lemon peel
6 ounces thinly sliced smoked salmon
Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. *optionally as in my recipe add 3-5 stalks with heads of asparagus left whole and sliced scallion at end of roll away from the spread free border. Using plastic as aid, roll up salmon into tight sushi style roll. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.
I find adding fresh cracked black pepper and sesame seeds to the top of the roll once plated helps even out the sharp salmon/goat cheese mix.
Makes about 20.
Originally from Bon Appétit "Flavors of the World"
October 2001
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CRAB AND CHEESE STUFFED MUSHROOMS
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Yields: 8 servings
INGREDIENTS:
3/4 cup melted butter, divided
1 pound fresh mushrooms,stems removed
1 shallot
2-3 Scallions julienned
1 Cup (to taste) White wine
1 cup shredded mozzarella cheese
16-24 oz of either canned crabmeat, drained or fresh/imitation can be substituted as well
3 tablespoons minced garlic
1/4 cup shredded Gruyeres Cheese (optional)
DIRECTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
2. In a small pan, saute chopped mushroom stems, scallions, diced shallot and white wine with 1-2tbsp of butter until soft and golden.
3. In a medium bowl, mix together the remaining butter, shredded mozzarella cheese, crabmeat, and garlic. Spoon into mushroom caps where the stems used to be. Top with shredded Gruyere.
3. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
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GERMAN ROULADEN
"Traditional German Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe from the motherland."
Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Yields: 6 servings
INGREDIENTS:
1 1/2 pounds flank steak
German stone ground mustard,
to taste
1/2 pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 1/2 cups water
1 cube beef bouillon
DIRECTIONS:
1. Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
2. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
I actually transfer the rouladen to a crock pot and added carrots and fresh thyme to the base and cooked on low for about 2 hours.
