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Masked Lemon

Masked Lemon

Sicc OG
#41
Jan 11, 2006
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grouchoweed.ipbfree.com
#41
Sausage Stuffed Portobello Mushrooms


6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup plus 1 tablespoon minced fresh parsley leaves
1 egg, lightly beaten
salt
pepper
Balsamic vinegar, for drizzling

Preheat the oven to 400 degrees F.

Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.

Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.

Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, salt, pepper, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.

Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
 
Masked Lemon

Masked Lemon

Sicc OG
#42
Jan 11, 2006
5,728
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#42
There is, in fact, nothing easier to grill than shrimp. They're less risky than even hot dogs. Because they're so lean, they almost never catch fire, and they turn pink when they're done, which is almost always in 5 minutes or so. (For that matter, even if you overcook shrimp, they'll still taste great.) The size of the shrimp doesn't matter much, though bigger shrimp look better and take less effort. (They're also more expensive, which is why I usually use the smaller ones). Leave the peels on if you'd like, or be nice to your guests and take them off before grilling. Don't bother to devein the shrimp, though -- that's a waste of time and effort.

Ingredients
2 lb shrimp, peeled or unpeeled


Cilantro Salsa
1 c chopped fresh cilantro leaves
2 cloves garlic, peeled and lightly smashed
1 Tbsp peeled and roughly chopped ginger
1 habanero or jalapeño pepper, stemmed, seeded, and roughly chopped, or dried red-pepper flakes to taste
1/4 c extra-virgin olive oil, (or corn or canola oil)
Fresh lime juice, salt, and pepper to taste

1. Make the Cilantro Salsa. Start a charcoal or gas fire (don't make it too hot), and position the grill rack at least 4 inches from the heat source.

2. Grill the shrimp, turning once, until the shells are too hot to touch or the flesh turns bright pink and browns a bit. Serve immediately with the salsa.

Salsa instructions

1. Combine the cilantro in a blender with the garlic, ginger, hot pepper, and oil. Puree until smooth, adding more oil if necessary and stopping the machine to scrape down the sides as needed.

2. Remove to a bowl, add some salt and pepper, and thin with 1 or 2 tablespoons of lime juice. Taste, adjust the seasoning, and serve; or cover and refrigerate for up to a day. (Bring back to room temperature before serving.)
 
Masked Lemon

Masked Lemon

Sicc OG
#43
Jan 11, 2006
5,728
1,890
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45
grouchoweed.ipbfree.com
#43
Chiles Relleno Tierra Vegetables Style

8 Anaheim chiles, roasted, peeled, slit, and seeded
8 slices Montery Jack cheese, the length and width of the chiles
4 large eggs, seperated
1/4 cup unbleached flour
1/4 cup water
salt
canola oil for frying
sour cream and fresh tomato salsa for serving

Stuff each chile with a cheese slice and set aside.
In a bowl, whisk together the egg yolks, flour, water, and salt.
In a large bowl, using a balloon whisk, whisk the whites untill they are stiff but not dry. Fold the yolk mixture into the whites in three batches just until combined. Take care not to deflate the whites.
Pour a little canola oil (1/4 of an inch or so) into a large skillet and place over medium-high heat. When the oil is hot, drop 4 dollops of the egg batter, each large enough to drop a chile on, into the pan. Place a chile on top of each dollop of batter, then spoon more batter on top of each chile. Cook until the batter is browned on the bottom, about 2 minutes. Using a spatula or 2 forks, carefully turn the chiles over and cook until the second side is browned, about 2 minutes longer. Transfer to paper towels to drain briefly.
Serve the chiles hot with sour cream and salsa, if you like.


Enjoy!!
 
Masked Lemon

Masked Lemon

Sicc OG
#44
Jan 11, 2006
5,728
1,890
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45
grouchoweed.ipbfree.com
#44
White People Chicken Chili Shit


NGREDIENTS

1 tablespoon vegetable oil

1 onion, chopped

3 cloves garlic, crushed (I usually sub 1 teaspoon of garlic powder because I already have it around the house)

1 (4 ounce) can diced jalapeno peppers

1 (4 ounce) can chopped green chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground cayenne pepper (I double this one for a little extra heat)

2 (14.5 ounce) cans chicken broth

3 cups chopped cooked chicken breast

3 (15 ounce) cans white beans

1 cup shredded Monterey Jack cheese

Sour Cream


DIRECTIONS

Easy as pie, combine ingredients in a crock pot, cook for atleast 4 hours on high heat or until the onion is tender. Turn the heat down and add the shredded cheese.

Spoon in bowls add some sour cream if you like....thickens it up slightly, and enjoy

Also consider refrigerating it and it makes a great dip as well
 
MzCiN

MzCiN

Sicc OG
#51
Apr 13, 2007
1,150
8
38
#51
lemon tryin to poison everyone haha just playin yea some of those sound good. mutt caserole lol sounds very intriguing :siccness:
 
Sicc Dawg

Sicc Dawg

Sicc OG
#52
Dec 28, 2004
2,302
330
83
#52
damn masked lemon...you really think a muthafucka is gonna try something like that? that shit was too long....I was like fuck yo receipe....(puts doritos inside sandwhich)

carry on...
 
mouth_my_nuts

mouth_my_nuts

🖕🏻🖕🏻🖕🏻🖕🏻🖕🏻🖕🏻🖕🏻
#60
Feb 16, 2006
4,988
11,885
113
#60
this is a desert--cut a peach in half, dip the exposed half in sugar, and then place upright(exposed half up) on a BBQ grill and let the sugar carmalize, take it off the grill and put some ice cream on it...
 
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