Monday, December 14, 2009

"A Feast for Kings" Fish, Rice, Green Beans and Stuffed Mushrooms


I didn't have a specific recipe for last night's dinner, I just made it up as I went along. This is why I like to cook, you can be creative and make something that tastes great. Since I didn't have a recipe some of the measuring may be off, but hopefully it will taste the same. I also didn't take many of my ingredient pictures since I added as I went along, but hopefully the list of the ingredients will suffice.

Stuffed Mushrooms
White button Mushrooms at least 3 for each person
2-3 Tb Olive Oil
2-3 cloves fresh garlic
2 Tb butter
1 green onion
1/4 cup white wine
1/4 cup chicken broth
1/3 cup bread crumbs
1/3 cup of feta cheese
Salt and Pepper

Rinse Mushrooms. Removed the stems, save and set aside.

Put about 1 Tb of olive oil into the bottom of a baking dish and set the mushrooms bottom side down in the dish

Chop the stems of the mushrooms.

Chop the fresh garlic or use a garlic press if you do not like smelly fingers.



Put the garlic, 1 Tb butter and mushroom stems in a skillet and cook until slightly brown.

Add the green onions and the other Tb of butter and cook one more minute

Add white wine and cook until it reduces by half


Add chicken broth and bread crumbs, Stir until it makes a paste


Take out of skillet and put into a mixing bowl
Add feta cheese, salt and pepper and stir.


Stuff mushrooms, leaving about 2 Tb of stuffing to use on the fish.


Cook mushrooms on 375 for about 15 mins.

Rice
1 cup Brown Rice
1 1/4 cup chicken Broth
1 1/4 cup Water
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin
I only had brown rice and I was determined to make it taste better this time around. I cooked the rice with half water, half chicken broth to make the flavor better.
Boil water and broth, Add rice and seasonings. Simmer until cooked through.



Fish
2 Tilapia Fillets
1 Lemon
Olive Oil
Knorr's Aromat Seasoning
Pepper
Garlic Powder
1 Tb butter
2-3 cloves Fresh Garlic
2 Green Onions chopped
1/4 cup White Wine
stuffing from mushrooms
(Pecans are optional)

Marinade the fish in the juice of 1 lemon, 2 Tb of Olive Oil, a few shakes of garlic powder, aromat seasoning and pepper. Let sit in the fridge for at least 1 hour.


In a skillet cook the fresh garlic and 1 Tb of butter until garlic begins to brown. Add fish, white wine and green onions.

Cook for 2 minutes on each side.
Heat your broiler.
Take fish off skillet and put into baking dish. Pour remaining juices into dish as well.
Take the leftover stuffing and use your fingers to mash onto the top of the fish (I think it would have been tasty to add some chopped pecans to the stuffing before putting it on the fish, I would have liked the added crunch)

Put under the broiler until browned.

Serve over rice

Green Beans
Fresh Green beans about 1 handful per person
1 Tb olive oil
salt
pepper
1/2 lemon
Parmesan grated or shredded

Rinse Green beans

Snap the ends off of each end of the bean


Boil water and cook the beans for about 3 minutes

Drain.
In a skillet heat 1 Tb olive oil, juice of 1/2 lemon, salt and pepper in a skillet.

Add the beans and stir around while cooking for about 2 minutes.

Take off heat and add Parmesan cheese.




After dinner we walked to a really cool bar on Vermont called The Rockwell. It was Jeffrey's friend Liz's birthday and all his buddies from AFI were meeting there to celebrate. We were the only group there and it was such a neat environment outside with pretty trees, holiday decorations etc. I wish the pictures I took of the decorations would have come out because it was so neat. If you click on this link to their website you can see it.

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