Let's Get "Shrimpy" With It!

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Make Let's Get "Shrimpy" With It!

Delicious, easy to create, and simply fabulous!  This certainly could be used as an hors d oeuvre using smaller shrimp, but I would buy the biggest shrimp you can, 8-12 count for instance to make a great main dish to serve your guests at a dinner party! Make sure, like your shrimp, the crab meat is fresh, fresh, fresh!  If you want to turn down the heat a bit, you can always cut back on the amount of cayenne pepper or cut it out all together and substitute finely diced red or green bell pepper!  And just to make things even better, how about making a butter sauce for dipping!

Crab Stuffed Shrimp!

Ingredients

2 lbs shrimp

1 lb crab meat

1 egg

1/4 cup parsley

1/4 cup mayonnaise

1/2 tbsp old bay seasoning

1/4 tsp cayenne pepper

1/4 cup bread crumbs

1/2 of lemon juiced

salt and pepper to taste

Directions

In a large bowl, combine the mayonnaise, old bay seasoning, cayenne pepper, parsley, bread crumbs, egg, and lemon juice. Season with salt and pepper lightly. Remember, when it comes to bread or cracker crumbs mixed in with crabmeat, less is best! Just enough breadcrumbs to almost hold it together)

Fold in the crabmeat gently, then cover and refrigerate for 1 hour.

Preheat oven to 350 degrees F.

Peel shrimp leaving tails on then butterfly and season with salt and pepper.

Place about 1 tbsp of the crab mixture on top of the shrimp.

Bake for 13-15 minutes or until fully cooked through, squeeze a little lemon juice if desired and enjoy!

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Perfect of Outdoor Entertaining!

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Make Perfect of Outdoor Entertaining!

No one would ever call this a "pizza"! Just take a look at it...Would you call it a pizza or a scrumptious beginning to a great night with friends, cocktails, conversations and great music!

Grilled Flatbreads with Mushrooms, Ricotta and Herbs

Total time:  45 minutes.

Makes two (2) 12 inch flatbreads

Ingredients

1/4 cup extra-virgin olive oil, plus more for brushing and drizzling

1/2 pound oyster and Shiitake mushrooms, thinly sliced (2 cups)

1 shallot, minced

1 garlic clove, minced

1/4 cup dry white wine

Salt

Freshly ground pepper

Two 8-ounce balls of pizza dough, at room temperature

1 cup fresh ricotta cheese (8 ounces)

2 tablespoons coarsely chopped chervil

2 tablespoons coarsely chopped chives

2 tablespoons coarsely chopped flat-leaf parsley

2 tablespoons coarsely chopped tarragon

Directions

In a medium skillet, heat the 1/4 cup of olive oil. Add the mushrooms and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the shallot and garlic and cook until fragrant, about 1 minute. Add the wine and cook until evaporated, about 1 minute. Season with salt and pepper.

Light a grill or preheat a grill pan and lightly oil a rimless baking sheet. On the baking sheet, stretch each ball of pizza dough out to a 12-inch round; brush with extra-virgin olive oil. Carefully slide the dough rounds onto the grill and cook over moderately high heat, shifting the rounds to prevent scorching, until lightly browned on the bottom, about 2 minutes. Flip the rounds and spread 1/2 cup of the fresh ricotta cheese over each one. Scatter the sauteed mushrooms and herbs over the flatbreads and grill until heated through, about 2 minutes.

Transfer the flatbreads to a work surface, drizzle lightly with olive oil and season with salt and pepper. Cut into wedges and serve right away.

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Spanish Octopus – Now 100% Trick Free

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Make Spanish Octopus – Now 100% Trick Free

I’ve never been to Spain, so to what extent this is actually Spanish octopus, I can’t really say, but after having enjoyed this underrated seafood in more Spanish restaurants than I can remember, it has to be pretty close.

Above and beyond the ingredients, the cooking method, or should I say methods, couldn’t be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. Which is why I’ve never understood all the crazy tips and tricks, for achieving the perfect texture.

Some say to beat it on rocks before braising, while others insist a few wine corks are the way to go. If you have one of these magical techniques, I’d love to hear about it, especially if it sounds extra nutty, but I have to admit, I am a skeptic.

You should be able to find frozen Spanish octopus at your finer markets, which is the only kind I’ve ever used, so I can’t say how much better it is fresh, but one day I would love to find out, preferably in Spain. Fresh or frozen, I really do hope you give this a try soon. Enjoy!

Ingredients for two portions:

1 pound piece Spanish octopus

2 tablespoons olive oil

1 yellow onion

3 cloves garlic

1 large or 2 small bay leaves

1 1/2 teaspoon Spanish paprika

1 1/2 teaspoon kosher salt

1/2 cup white wine

- Serve with crusty roasted potatoes

For the sauce:

About 1/3 cup reserve braising liquid (boiled, strained)

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1 tablespoon freshly chopped Italian parsley

salt to taste

cayenne to taste

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Allrecipe’s Epic Grilling Giveaway on Amazon Alexa!

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Make Allrecipe’s Epic Grilling Giveaway on Amazon Alexa!

I don’t do a lot of giveaways, or any giveaways, but I’m not above promoting one, especially when I’m part of the prize! Sure, my Summer Grilling Guide is a consolation prize for those who don't win a new Char Broil grill, but technically, it’s still a prize. Here is the link to enter. Good luck!
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A Delicious Summer Dessert!

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Make A Delicious Summer Dessert!

This moist and flavorful cake is incredibly fragrant thanks to the addition of all the orange zest. Incorporating pistachio nuts give an additional layer of complexity and at the same time, keeps it light and flavorful! You can top this delicious cake with whipped cream, a light vanilla butter cream icing or a simple confectioners sugar glaze.....and don't forget to sprinkle a few chopped pistachios on top!

                                         Pistachio Cake

Ingredients

Serves 8

3/4 cup unsalted shelled pistachios (approximately 4 ounces; not dyed red)

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cardamom

1/4 teaspoon salt

1/2 cup whole milk

1/4 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

3 large eggs

2 tablespoons finely grated orange zest (from 3 medium oranges)

Directions

Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal pan and line bottom with waxed paper. Butter paper, then dust pan with flour, knocking out excess.

Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not over process, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.

In small bowl, combine milk and vanilla.

In large bowl using electric mixer at moderate speed, beat together butter and sugar until light and fluffy, 1 1/2 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined. Add orange zest and beat just until combined.

Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream.

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Time for Something Lighter in the Heat of Summer!

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Make Time for Something Lighter in the Heat of Summer!

Light and fresh! Pasta and squash with just a touch of a light cream sauce makes for wonderful eating and will leave you feeling sated, but overstuffed!

Squash Ribbon Pasta with Herb Cream Sauce

Draining the hot cooked pasta over the squash ribbons softens the vegetables just enough to keep their fresh texture yet combine well with the pasta. Adding the red onion to the pasta in the last 2 minutes of cooking removes its harsh bite.

Ingredients

Serves 4

1 medium zucchini (about 8 ounces)

1 medium summer squash (about 8 ounces)

8 ounces uncooked fettuccine

1/2 cup thinly sliced red onion

1 cup 2% reduced-fat milk

1 1/2 tablespoons all-purpose flour

1/3 cup heavy cream

1/2 cup chopped fresh tarragon, basil, or parsley

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Shave squashes into thin strips using a vegetable peeler; place in a colander. Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add red onion; cook 2 minutes. Drain pasta mixture over squash in colander.

Return pan to medium-high heat. Add milk and flour; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in cream; cook for 1 minute. Add pasta mixture, stirring to coat. Stir in the herbs, salt, and pepper. Serve immediately.

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You May Be Surprised! Pan-Seared Duck Breast with Duck Confit and Collard-Stuffed Crepes

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Make You May Be Surprised! Pan-Seared Duck Breast with Duck Confit and Collard-Stuffed Crepes

What's that you say...Duck, now where am I going to get Duck breasts?  I am seeing Duck in a several of my local super markets and of course you always have the option of going to a local butcher or specialty deli and buying what they have cut and on display or ordering it from them. Speaking of ordering, you certainly can order duck from several online meat purveyors.  (I have also seen duck at Sam's Club and BJ's).  In this case, the duck dish gets a little "Southern Charm" added to it with the addition of crepes filled with Collard greens!

Pan-Seared Duck Breast with Duck Confit and Collard-Stuffed Crepes

Ingredients

Serves 6

Confit

3 5-pound ducks, leg-thigh pieces and breasts cut from carcasses, wings cut from breasts, carcasses reserved

1/4 cup herbes de Provence*

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

3/4 teaspoon ground white pepper

2 garlic cloves, minced

2 teaspoons minced peeled fresh ginger

4 7-ounce containers rendered duck fat**

Sauce

2 cups chopped onions

2 cups chopped carrots

2 cups chopped celery

1 small bunch Italian parsley

4 large sprigs fresh thyme

3 bay leaves

1/2 teaspoon whole black peppercorns

16 cups low-salt chicken broth

2 teaspoons honey

Crepes

1 1/2 cups whole milk

3/4 cup cornmeal

3/4 cup all purpose flour

2 large eggs

1 tablespoon melted butter plus additional for brushing

3/4 teaspoon salt

2 bacon slices, chopped

1 1/4 cups chopped onions

1 12- to 13-ounce bunch collard greens, tough stems removed, leaves coarsely chopped (about 6 cups)

2 cups low-salt chicken broth

1 tablespoon honey

4 cups assorted herb sprigs (such as parsley, dill, mint, and chopped chives)

Extra-virgin olive oil

Directions

Confit

Place duck leg-thigh pieces in 13x9x2-inch glass baking dish. Cover and chill duck breasts, carcasses, and wings.

Whisk herbes de Provence and next 3 ingredients in small bowl. Mix in garlic and ginger. Rub mixture over duck leg-thigh pieces. Sprinkle with salt and pepper. Cover and chill overnight.

Preheat oven to 275°F. Rub excess spice mixture from duck leg-thigh pieces; return duck to dish.

Melt duck fat in medium saucepan over medium heat. Pour duck fat over legs. Cover dish tightly with foil. Roast duck until meat is falling from bones, about 6 hours. Cool.

Pull meat off bones in bite-size pieces; discard skin and bones. Place meat in medium bowl. Strain duck fat into bowl with duck meat, completely submerging meat. Cover and refrigerate. DO AHEAD Can be made 2 days ahead. Keep chilled.

Sauce

Working in batches, brown duck carcasses and wings in large pot over high heat, about 13 minutes per batch. Pour off all but 3 tablespoons fat from pot. 

Add onions, carrots, and celery to pot and sauté until browned, about 10 minutes, stirring often. Add parsley, thyme, bay leaves, and peppercorns; stir to coat. 

Add chicken broth, carcasses, and wings; bring to boil. Reduce heat to medium-low and simmer 4 hours, occasionally spooning fat from surface of pot. 

Pour stock through fine-mesh strainer into large bowl. Chill overnight.

Spoon fat from top of stock. Return stock to saucepan and boil until reduced to 2 cups, about 1 hour. Strain again. Stir in honey. Season sauce with pepper. DO AHEAD Can be made 2 days ahead. Cover and chill. Rewarm before serving.

Crepes

Puree whole milk, cornmeal, flour, eggs, 1 tablespoon melted butter, and 3/4 teaspoon salt in blender until smooth. Cover and chill crepe batter at least 2 hours and up to 24 hours.

Cook bacon in large pot over medium heat until most of fat is rendered and bacon is browned. Add onions and sauté until onions are soft, about 5 minutes. Add collard greens and cook until wilted, stirring occasionally, 3 to 4 minutes. Add chicken broth and increase heat to high. Bring to boil; reduce heat to medium-low, cover, and simmer until greens are tender, about 1 hour. Uncover and boil until liquid evaporates, about 15 minutes. Set aside.

Heat 10-inch-diameter skillet with 7-inch-diameter bottom over medium-high heat. Brush skillet with melted butter. Pour scant 1/4 cup batter into skillet; swirl to cover bottom with batter. Cook until crepe looks dry around edges, about 1 minute. Flip over and cook just to set center, 10 to 15 seconds. Transfer crepe to plate. Repeat with remaining batter, making 12 crepes. Stack crepes between parchment paper or paper towels to prevent sticking.

Line large baking sheet with parchment paper. Rewarm duck confit in medium saucepan; strain. Working with 1 crepe at a time, spoon 1 heaping tablespoon duck confit and 1 heaping tablespoon collard greens onto top quarter of crepe. Fold crepe in half over filling, then in half again, forming triangle. Transfer to prepared sheet. Repeat with remaining crepes, duck confit, and collard greens. Brush tops of crepes with melted butter. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 250°F. Using sharp knife, score skin of duck breasts diagonally to create 1-inch diamond pattern. Sprinkle all over with salt and pepper. Heat 2 heavy large skillets over medium-high heat. Add 3 duck breasts to each skillet, skin side down. Cook until fat is rendered and skin is brown and crisp, about 7 minutes. Turn and cook duck breasts to desired doneness, about 4 minutes for medium-rare. Transfer to work surface and brush skin with honey. Let duck breasts rest 10 minutes.

Meanwhile, place crepes in oven until heated through, about 10 minutes. Rewarm sauce. Mix herbs in medium bowl. Sprinkle with salt and pepper. Drizzle lightly with oil; toss to coat.

Cut duck breasts crosswise into 1/2-inch-thick slices. Place 2 warm crepes on each plate. Fan out 1 sliced duck breast on each plate. Drizzle sauce over. Garnish with herb salad and serve.

*A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

**Rendered duck fat can be found in the freezer section of some supermarkets, at specialty foods stores, and online at dartagnan.com or gourmetfoodstore.com.

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Baklava – So Good, It’s Nuts!

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Make Baklava – So Good, It’s Nuts!

Assuming you haven’t used up all your homemade filo dough already, as promised, here’s my method for building what I think is a beautiful baklava. Like lasagna, there are as many versions of this, as there are cooks who make it, but regardless of the exact ingredients, or specific number of layers, the technique is the same. 

I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. As I mentioned in the video, you can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you’ll have a soggy mess.

I would start peeking at it after about 45 minutes, but it’s probably going to need closer to an hour, or even more, depending on how much “stuff” you used. Once done, and finished with the syrup, you need to let this cool down to room temp, which is incredibly hard to do. But, your patience will be rewarded with one of the most delicious things known to man. I really hope you give this a try soon. Enjoy!

Makes one 9-inch round Baklava:

*Note: I don’t know how this translate to different size pans, but I’m sure you’ll figure that out.

Ingredients:

16 sheets homemade filo/phyllo dough (or 1 package frozen filo/phyllo dough, defrosted)

1 stick (1/2-cup) melted unsalted butter

- For the syrup:

1 1/2 cups sugar

3/4 cup water

1/4 cup honey

3 whole cloves

1/4 teaspoon vanilla

1 1/2 teaspoons orange blossom water (or sub some orange and lemon peel)

- For the nut mixture:

2 1/2 cups walnut halves

1 cup shelled pistachios

1 1/2 teaspoons cinnamon

- Bake at 350 F. for about 1 hour, let rest for 5 minutes, and apply syrup

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It's Summertime Summertime Sum Sum Summertime....

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Make It's Summertime Summertime Sum Sum Summertime....

What a perfect way to brighten up any dinner, luncheon or Sunday brunch! Light and lively ingredients make this salad perfect anytime really, but in the dead of winter....Perfection!

Stacked Caprese Salad with Asparagus

Ingredients

1 very large, ripe tomato

1 large ball of buffalo mozzarella

1 bunch of asparagus

Fresh basil

1 Tbsp capers, drained and rinsed

balsamic vinegar

lemon infused olive oil

sea salt and fresh ground black pepper, to taste

microgreens for garnish

Directions

As always, first things first. You need to cook the asparagus so get a pot of water, add some salt and place over high heat to bring it to a boil.

To keep the asparagus a colorful green, add a pinch of baking soda to the water.

While you are waiting for the water to boil, prep the asparagus. Start by taking a spear and bend it until it snaps.

The point below where it snaps to the cut end is “woody,” fibrous and tough. Don’t use this part of the asparagus. Use the spear above the snapping point. Now, if you choose, you can snap all of the spears. I don’t. I line up the point of the spear with the remaining spears and simply cut off the bottom, non-useable portion.

When the water comes to a boil, add the asparagus spears.

Cook the asparagus for roughly 2 minutes. You still want it to be firm and somewhat al dente. Remove asparagus from pot and shock in ice water to stop the cooking and chill the asparagus.

Now, slice the tomato. You want slices roughly 1/2 inch thick.

Then, slice the mozzarella. You want it roughly the same size as the tomato slices.

Now, assemble your salad. Begin by placing a tomato slice on a plate and seasoning it with a little sea salt.

Next, add some basil leaves.

Place a slice of mozzarella on top of the basil and season with freshly ground black pepper.

Place another tomato slice on top of the mozzarella, again seasoning with sea salt.

Place asparagus spears on top of tomato slice alternating direction.

Season the asparagus spears with sea salt.

Now, drizzle with a little lemon infused olive oil

Add a slice of mozzarella on top of asparagus spears, season with black pepper and layer more basil leaves.

Top with final slice of tomato.

Season with salt and black pepper then garnish with micro greens.

Drop little drops of balsamic vinegar on serving plate.

Drizzle a little lemon infused olive oil on the plate

Cut the salad stack in half cross-wise against the asparagus spears, place halves on plate and arrange.

Add the capers and serve!

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Need a Little More Cajun?

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Make Need a Little More Cajun?

Like so many things in life, trends or "fads" come and go with many trends coming back into fashion as I am sure you know. Food is that way as well believe it or not! It seems that when a famous chef, restaurant or food magazine writes about a certain kind of food or method of cooking...the gourmands of the world go crazy with it (from home chef to executive chef), and you see it on every menu in every restaurant you go to.  Turn on your favorite cooking show, and yep, there it is.  In this case I would never call "Cajun" a trend, but a time honored method of cooking with unique ingredients giving it its unique flavor.  With that being said, I am seeing a trend back to Cajun recipes and its well warranted. Fresh ingredients, seafood, poultry, pork, vegetables and an array of "spicy" spices create delicious dishes that are part of the entire culture......

Classic Seafood Gumbo

PREP TIME: 30 minutes 

TOTAL TIME: 2 to 2 1/2 hours 

YIELD: 3 quarts, 8 to 10 servings

Ingredients

3/4 cup vegetable oil

1 cup all-purpose flour

1 1/2 cups finely chopped onions

3/4 cup finely chopped green bell peppers

3/4 cup finely chopped celery

2 tablespoons minced garlic

One 12-ounce bottle amber beer

6 cups Shrimp Stock  (fish or seafood stock can be substituted)

1/4 teaspoon dried thyme

2 bay leaves

1/2 pound gumbo crabs (about 2/ blue or dungeness crab can be substituted. Lump crab meat can also be used)

2 teaspoons Worcestershire sauce

1 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

1 pound medium shrimp, peeled and deveined

1 pound white fish fillets, such as catfish, grouper, snapper, or sole

1 tablespoon Cajun seasoning

2 cups shucked oysters with their liquor

1/4 cup chopped fresh parsley

1/2 cup chopped tender green onion tops

White rice, for serving

Directions

Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate. 

Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. 

Season the gumbo with the thyme, bay leaves, gumbo crabs (If using crab meat add right before serving and warm through), Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.

Season both the shrimp and the catfish with 1 1/2 teaspoons of Cajun seasoning. Stir the shrimp and fish into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes (this is where you can add the lump crab meat if using). Taste the gumbo and season if necessary.

Garnish with the parsley and green onions and serve in shallow bowls over white rice.

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This Looked and Sounded Too Good to Pass Up!

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Make This Looked and Sounded Too Good to Pass Up!

What a perfect combination of several of my favorite Brunch menu items!  Combining all three is sure to be a tremendous success anytime, but somehow at a Sunday's brunch.....the best!

Tater Tot Waffles with Smoked Salmon and Caviar

Ingredients

Nonstick cooking spray

8 cups thawed frozen Tater Tots (32 ounces)

Flaky sea salt

6 tablespoons crème fraîche

12 thin slices smoked salmon

Dill sprigs, caviar and fresh lemon juice, for serving

Directions

Heat an 8-inch waffle iron; preheat the oven to 200°. 

Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes.

Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes.

Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.

Top each warm waffle with 1 1/2 tablespoons of crème fraîche, 3 slices of smoked salmon, a few small sprigs of dill, a dollop of caviar and a squeeze of lemon juice. Serve immediately. 

This would be delicious with Champagne!

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Is It a Main Course, Side Dish or Hors d Oeuvre?

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Make Is It a Main Course, Side Dish or Hors d Oeuvre?

It' all up to you.....you decide!  The delectable combination of seafood, couscous, grated cheeses and mushrooms is a mixture made in heaven! The recipe really takes no time at all to create and as I said the hardest part of this recipe is deciding at what point do you serve it to your guests? As an hors d oeuvre or side dish, I would use small button or baby portobello mushrooms, as a main course I move up to the big boys, large portobello mushroom caps!

Crabmeat and Shrimp Stuffed Mushroom Caps with Cous Cous

Ingredients

6 oz. shrimp chopped

6 oz. lump meat roughly chopped

1 large egg, lightly beaten

1/4 cup chopped green onion

2 tablespoons plain Greek yogurt

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon chopped garlic

1/4 teaspoon black pepper

1/3 cup Parmesan cheese, divided

1/2 cup toasted whole wheat bread crumbs, divided

2 tablespoons chopped parsley, divided

1 cup cooked cous cous

4 large portobello mushrooms caps, stems removed (or 20 small)

1 teaspoon olive oil

Cooking spray

Directions

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil sprayed with cooking spray. 

In a medium bowl, mix egg, green onion, yogurt, lemon juice, Worcestershire sauce, garlic, and pepper and cous cous together until combined. 

Gently fold in 1/2 the parmesan cheese, shrimp, crab, 1/4 cup bread crumbs, and 3/4 of the chopped parsley. 

Fill each mushroom cap with 1/4 of the stuffing( or as many as you can fill of the small mushroom caps). Top each with remaining Parmesan, bread crumbs, and chopped parsley. Brush the outside of each mushroom caps with olive oil. Bake for 15 minutes, or until mushrooms are golden and tender.

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Homemade Phyllo aka Filo Dough – One Step Away from Baklava

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Make Homemade Phyllo aka Filo Dough – One Step Away from Baklava

At long last, we’re finally going to post a baklava video, which I decided to make a lot harder, by making the filo dough from scratch. 

While not using the incredibly convenient, and significantly faster frozen filo dough does make this a lengthier project, it also makes it much more interesting, and way more fun.

Fair warning, I’ve only done filo a handful of times, so I’m no expert at making this, or baklava, for that matter; but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. I’m sure with a little practice I could probably do more than five at a time, but once you get rolling, the batches go pretty quick, and each one seems to get a little better than the last.

I'll post the baklava video next week, but if you want to practice, you could make a batch, and then do search on Allrecipes for recipes that use filo. There's no shortage of amazingly delicious things to do with this paper thin dough. Stay tuned for baklava, but in the meantime, I hope you give this a try soon. Enjoy!

Makes enough for about twenty (10 to 12 inch round) sheets of filo:

2 cups all-purpose flour, plus more for kneading

5 teaspoons olive oil

1/2 teaspoon fine salt

2 teaspoons white wine vinegar

3/4 cups warm water (about 110 F.)
For the starch mixture:
1/2 cup cornstarch
2 tablespoons all-purpose flour

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