Following five highly successful years, the Bourbon Classic will once again celebrate the best of Bourbon at its 2018 event February 28 -- March 3, 2018.
We've visited a lot of wineries in the NE corner of Georgia over the last few years. Some are amazing and all have at least one wine that we enjoy. The region is home to more than 20 wineries but we prefer to stay in the Cleveland, GA area that's central to several of our favorites.
This dish was in fact the genesis of our mushroom week adventure but we decided to hold off making it till the end of the week. As it turned out, this recipe was the best of all of our experiments. It has the firmness of the pasta along with a great natural sauce and the flavor of the mushrooms works its way into the pasta. If you decide to make any of these, this one is the prize.
We were craving a simple baked potato dish on this night. So we put 2 medium sized potatoes on the oven and brought out the fry pan for the onions and shooms.
This one was interesting in that we had some BBQ meatloaf given to us and wanted to pair it with our mushroom selections. Since the BBQ sauce was sweet we decided to use the sweet balsamic vinegar glaze and to add some baby brussels sprouts to the dish. The mushrooms were a mix of cremini and shiitaki, and the glaze was a rich balsamic vinegar, lemon juice, and just a touch of brown sugar.
For day 2 of #mushroomweek we decided to try a recipe for baked mushrooms as a side to some meat. I put some lamb chops in our sous vide cooker for a couple hours before searing them on an iron pan on the grill. I like using the outdoor grill when things splatter so as to keep the grease down. Here's the rundown.
After watching a few cooking shows (mostly America's Test Kitchen) we were craving mushrooms. Yes, mushrooms. I've certainly cooked with them over the years but after seeing some of the concoctions they created I declared this week to be "Mushroom Week". And believe it or not there's even an existing hashtag #mushroomweek that you can find on Instagram. I've posted photos there so you can follow along and drool. Or better yet, have at some fungal gastronomy on your own. When you do be sure to post to IG with the hashtag #mushroomweek and let me know about it.
Here's our first meal based loosely on a recipe for shrimp and mushrooms. I don't plan on posting the entire recipe here but I'll give the highlights and a few pictures.
Mushrooms - shiitake and white mushrooms - about a pound
Shrimp - get the largest you can find
Artichoke hearts - 1/2 pound
I cooked them each sequentially in olive oil and garlic in the same pan then added 1/2 cup white wine and some red pepper flakes.
I let it cook down and at the end added 3 tablespoons of butter. You know that no sauce is complete without butter, right? It's true!
Once all was cooked down it was time to eat. And the combo didn't disappoint. I may add more red pepper next time but this is a winner, and a great start to our #mushroomweek experiment.
Try it yourself.
Here’s a strange idea for you. Put a flashlight inside a bucket. Under normal conditions that would seem pretty nonsensical. But the GOGO Lantern takes a different approach that does make some sense even if it’s not for everyone.
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