What's Cooking?

[Johnsfolly]

In case some missed my post on the edible mushrooms, we found a fresh bunch of chicken of the woods mushrooms.

Below are the bunch that we harvested this evening.

Several bags of cleaned mushrooms went into the freezer. I foresee some fried mushrooms coated with Don's Chuck Wagon batter !

So tonight we followed a recipe (Chicken with rosemary and garlic) from the Missouri's Wild Mushrooms book, put out by the MDC.

Slice chicken mushrooms, sliced medium onion, and minced three garlic cloves. Sauted the mushrooms in a little light oil for about 8 min. Added the onions and garlic and cooked. Added two tablespoons of butter, almost a third cup of sherry, a sprig of rosemary, and salt & pepper. Cooked until the liquid evaporated then added a tablespoon of capers. Seved over wild brown rice.

[ness]

37 minutes ago, Johnsfolly said:

We have access to good fresh clams, but I'm not sure that unless I get large quahog clams that there would be enough "clam juice" from the fresh ones. Your description is pretty close to what I have made before.

I’m not that comfortable buying clams from my local grocer anyway. I like the taste and simplicity of what I posted. If I was on the coast I might try fresh but it would be more work. Love clam chowder, and about all seafood.

Didn’t really care for crab cakes until I had them at a hotel in DC several years back. Embassy Suites Georgetown. Had them three days in a row and those are the gold standard for me now 😄

So, is everybody in MD now? 

[Terrierman]

Lovey scratch made creamy tomato basil bisque from garden tomatoes canned in July,, jalapeno beer bread croutons and grilled cheese on Pepperidge Farm cinnamon swirl bread.  I am in flavor heaven.

[Johnsfolly]

16 minutes ago, ness said:

I’m not that comfortable buying clams from my local grocer anyway. I like the taste and simplicity of what I posted. If I was on the coast I might try fresh but it would be more work. Love clam chowder, and about all seafood.

Didn’t really care for crab cakes until I had them at a hotel in DC several years back. Embassy Suites Georgetown. Had them three days in a row and those are the gold standard for me now 😄

So, is everybody in MD now? 

Yes everyone coming out to Maryland are here now. There are definitely good and not so good crab cakes. Glad you found some that you liked.

[Terrierman]

I'm having leftover soup for breakfast tomorrow!

[ness]

20 minutes ago, Terrierman said:

I'm having leftover soup for breakfast tomorrow!

I eat that way. 

[rps]

10 hours ago, Johnsfolly said:

What are you using for the clam sauce. Fresh, frozen, or canned clams?

 

12 hours ago, Chief Grey Bear said:

I have never eaten that but have become intrigued with the idea of it over the last couple of years.

1/2 onion minced

three cloves garlic minced and turned to paste

2 tins (6.5 0z each) chopped clams with juices

3 Tbs. EVOO

1/4 cup dry white wine

2 Tbs butter

1 Tbs. Italian herbs

pinch crushed red pepper

saute the onion, garlic, and red pepper in the EVOO until the onions turn translucent and the garlic hints at turning brown

add the herbs, wine, and clams with juice and simmer on low until the alcohol mellows

add the butter and add the sauce to the hot pasta

mix and serve

 

[rps]

15 hours ago, Johnsfolly said:

Yes everyone coming out to Maryland are here now. There are definitely good and not so good crab cakes. Glad you found some that you liked.

Best recipe I have found, courtesy of Frank Stitts, Highland Bar and Grill, Birmingham, Alabana:

https://books.google.com/books?id=waN-ezOLeVgC&pg=PA82&lpg=PA82&dq=stitts+crab+cakes&source=bl&ots=8H1En_lIP0&sig=62frt3mD4IGV9fNq7pOrt4AetVI&hl=en&sa=X&ved=2ahUKEwis5PPp2v7dAhVBWqwKHXFHDQAQ6AEwCnoECAcQAQ#v=onepage&q=stitts crab cakes&f=false

[ness]

10 hours ago, rps said:

 

1/2 onion minced

three cloves garlic minced and turned to paste

2 tins (6.5 0z each) chopped clams with juices

3 Tbs. EVOO

1/4 cup dry white wine

2 Tbs butter

1 Tbs. Italian herbs

pinch crushed red pepper

saute the onion, garlic, and red pepper in the EVOO until the onions turn translucent and the garlic hints at turning brown

add the herbs, wine, and clams with juice and simmer on low until the alcohol mellows

add the butter and add the sauce to the hot pasta

mix and serve

 

Funny — I pretty much made up my own recipe and it’s almost identical to that. I’m sure I looked online for ideas, but I didn’t copy anything. After I’d made it a couple times I wrote it down. I use thyme and parsley instead of Italian seasoning — just 2 tsp total, and just 2 cloves garlic. Finish with EVOO, not butter. Clams in at the end. 

I’m thinking about doing it tonight. 

[rps]

Pesto shrimp gnocchi.