Portobello Mushrooms Stuffed with Chorizo

 On the menu tonight:

Portobello mushrooms stuffed with Chorizo 

Roasted Tomatillo Sauce

Seasoned Garbanzo beans and avocado on a bed of lettuce

Portobello mushrooms stuffed with Chorizo 

2 Portobello mushrooms 

1 lb good quality Chorizo (Johnsons or butcher made)

Stuff mushrooms with Chorizo 

Bake at 375 for 45 mins.

Top with grated cheese and sliced green onions to serve 

I only used half the Chorizo and froze the rest.

You can do this with small mushrooms and serve as Appetizers.

I saved the oil/ juice that cooked off the Chorizo and mushrooms. Put it in a Ziplock and froze. It can be added to soups, stews and chili to add a little boost of flavor.

Roasted Tomatillo Sauce

1 medium tomatillo diced

4 cherry tomatoes diced 

1 green onion chopped 

1/2 tsp minced garlic

Pinch of seasoning salt

Olive oil to coat the bottom of pan

Bake 375 40 minutes

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Pickle Shots

 Pickle Shots

Tequila 

Pickle Juice

Pickle Slices

Tajin

Mix equal parts tequila and pickle juice. 

rim shot glasses with tajin

Slice pickle and garnish rim of shot glass 

pickle garnish may also be sprinkled with Tajin

Kathy's Crawfish Cornbread

 Crawfish Cornbread

Ingredients:

1 lb crawfish tails

2 cups yellow cornmeal

3 eggs

1 15 oz can cream style corn

1 1/2 cup cheddar cheese, grated

3/4 cup onion tops or chives

2 jalapeno peppers, finely chopped

1 onion, finely chopped

1/2 cup bell peppers, finely chopped

1/2 tsp baking soda

1 tsp salt

1/2 cup oil

3 tsp baking powder

1 cup milk

Directions:

Sauté onions and bell pepper in a small amount of butter until the onions are transparent. Add jalapeno peppers and set aside.

Mix together all other ingredients, except crawfish. Add in cooked onions and peppers, then stir in crawfish.

Pour into a lightly greased 13x9 inch pan and bake in a 400F oven for 35 to 40 minutes.

From the recipe collection of 33 years Executive Chef Richard von Eye, retired.

Kathy's Seafood Boil in a jar

 Prepping my seafood boil in a jar for camping.

For 3 Jars

12 shrimp

30 crawfish tails( packaged pre shelled)

1 link andouille sausage sliced so each jar gets an equal amount 

3 small potatoes 

1 can corn drained

1 green onion chopped divided equally 

3 tb spoon crawfish boil for boiling

Directions 

Boil shrimp,  sausage slices, and cubed potatoes with the crawfish boil.  Remove shrimp as they float to top. Cook potatoes til done.

Drain canned corn

Divide corn evenly into the 3 jars. Sprinkle a little crawfish boil over corn for spice, slice one green onion and divide between the jars. Layer crawfish tails, shrimp, potatoes and top with 2 tb butter. I used garlic butter. 

These will go in the freezer til I need them for the Camp out.

To reheat I will steam til hot.

These are for camping and picnics.

Red Hot Sweetheart

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