A recipe blog post.
That’s right, you read correctly. The post you have been waiting so patiently for.
Oh, the pressure, the pressure. I hope I don’t disappoint.
So, I’m going through Allen house memorabilia, looking for pictures to scan for this blog; pictures that didn’t make it into Life On The rock.
I’m taking this little walk down memory lane, and I come across an old Allen House menu. I can sort of date it by some of the items, but I’m surprised at what is and what isn’t there. Mostly, I’m surprised by my memory, or lack thereof.
I remember those, and they were excellent. Mary Beth Ryan created that appetizer, so I can roughly date this menu as printed after she arrived. But there are other items under the appetizer portion of the menu that completely throw me.
Shrimp scampi? I have absolutely no recollection of ever cooking shrimp scampi as an appetizer. None. Of course, scampi is a sauté item, and I almost always worked the broiler and ovens. But Brie and vegetables in puff pastry with a tomato shallot sauce? No memory. And I’d have done that one in the oven.
Years ago, when I pulled this menu to save, I must’ve recognized it, must have felt that it was a good indicator of a menu that I myself had cooked, or I would have looked for an earlier one to keep. The entrées looked familiar; I remember cooking all of them thousands and thousands of times.
But shrimp scampi?
Where are the potato skins so dear to my heart, the ones deep fried then covered with a generous amount of real bacon and cheddar cheese and thrown into the oven to melt into a delicious greasy mess? How could I ever have replaced those with brie and vegetables and pastry?
This must be someone else’s menu. I shall have to go back into my box of memories and find one of mine.
In the meantime:
Hot sausage skinned 1 ½ lbs.
Chopped garlic 2T
Scallions chopped 3T
Oil ½ c
Chopped red pepper 1/3 cup
Frozen spinach 4 cups
Grated mozzarella 1 ½ cups
(Or mix provolone & mozzarella)
Parmesan cheese ½ cup
Sauté and cool sausage, garlic, scallions, shallots, oil. In mixing bowl, add remaining ingredients to sausage. Add egg to bind as needed just before stuffing mushrooms. Roll into balls and place into cleaned mushroom caps. Bake about 5 minutes at 350 until mushroom caps are cooked but not limp.
Makes about 24 medium sized mushrooms.