Stuffed Mushrooms, Baby!
Ingredients:
1 box of white button mushrooms
1/2 lb hot pork sausage
1/2 medium onion, diced
4 cloves of garlic, minced
8 ounces of cream cheese
1 whole egg yolk
3/4 cup parmesan cheese, grated
1/2 cups dry white wine
salt and pepper to taste
Preparations Instructions:
Preset oven to 350 degrees
Brown and crumble sausage. Set aside on plate to cool.
Add onions and garlic to the same skillet, cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
Spicey Orange Garlic Shrimp
Ingredients:
2 dozen 26-30 per pound deveined shrimp
3/4 cup orange juice
2-4 cloves of garlic
3 tbsp regular salted butter
1/2 tsp ground cayenne pepper
1 tsp Old Bay seasoning
Instructions:
Thaw and peel the shrimp. Dry the peeled shrimp by draining them on a paper towel.
Thinly slice your garlic cloves. Add the garlic to 3/4 cup of orange juice. Use a nice high quality O.J. Measure out and add all of the spices to the orance juice as well.
In a large skillet over high heat melt 2 tbsp butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don't get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.
Once the butter and drippings begin to smoke ever so slightly add the spicy orange galic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.
Return the shrimp to the pan and give them a nice toss to coat them in the sauce.
