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Grilled Portobellos with Goat Cheese and Fresh Figs

Most of you know that Larry loves to experiment in the kitchen, while I am strictly a cookbook cook! A friend shared her portobellos with us the other night.

“What’s for dinner?”, he asked.

“How about basil and prosciutto pizza with goat cheese?” I replied.

“Uhm” he replied. “What about using the mushrooms?”

“Go for it!” I replied. Et voila, here is the result complete with a pic so you can see how great it looked. BTW…it was fantastic!!!

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The recipe…two per person!

Grilled Portobellos with Goat Cheese and Figs
Ingredients
4 large Portobello mushrooms
200 g package of (herbed) goat cheese
1 tsp chopped garlic
3 strips of precooked bacon or use slightly cooked prosciutto
3 Tbs of fresh basil , small pieces
Balsamic glaze
Olive oil
10 fresh figs, thinly sliced

Chinese 5 spice powder* available in most supermarkets…

Preparation
Soften the goat cheese so it is spreadable.
Prepare a ribbed grill pan, brush it with olive oil and place over medium heat. Remove stem from mushrooms, chop it finely and set aside.
Brush both sides of the mushrooms liberally with olive oil.
Cut bacon into one inch pieces onto a doubled sheet of paper towel and microwave one minute. Set aside.
Into a small fry pan, put a Tbsp. of olive oil and put over medium heat. Add the chopped mushroom stems and the garlic and fry for about 3 minutes. Turn off heat.
Place the sliced figs in a single layer in a pan large enough to accommodate them. Sprinkle water, one tablespoon at a time, enough so that the slices won’t stick to the pan and simmer them just long enough to soften the slices. Turn off heat and let sit until needed.
Place the mushrooms topside up on the grill and grill for about 5 minutes. Transfer mushrooms to a microwavable plate and microwave on high for one minute. Transfer back to the grill, topside down this time. Cover the surface of each mushroom with a generous coating of cheese, place the chopped mushroom mixture, then the slices of fig over the cheese.
Then add the bacon bits, and finally the basil pieces. Sprinkle sparingly with Chinese 5 Spice powder. Drizzle with balsamic glaze. By this time the mushrooms should be cooked through….soft but not mushy. Plate and serve.

Stir Fried Beef with Baby Corn

I picked up this recipe years ago when I took a Chinese cooking class. It has become a standard.  Hope you will enjoy it!

Beef with Baby Corn

Serves 4

Ingredients : You should be able to find the sesame oil, 5 spice powder, oyster sauce and baby corn in most supermarkets now. If you cannot find the potato starch or water chestnut flour, just use cornstarch!

  ½ lb. flank or round steak sliced diagonally and marinated at least 15 minutes

1 can baby corn drained and cut diagonally lengthwise

2 green onions, cut into 2 inch sections

1 carrot shredded into fine strips

½ teaspoon salt

 You can add in some broccoli and/or water chestnuts, whatever you have.

Marinade: Mix together the following and pour over the meat –

 ½ tsp. sugar

1 tsp. water chestnut flour (I use potato starch)

2 Tablespoons peanut oil

1 Tablespoon light soy sauce

Dash of 5 spice powder

Few drops of sesame oil

 

Sauce:

 2 Tablespoons sugar

2 Tablespoons oyster sauce

1 teaspoon bean flour or cornstarch

½ cup water

 

Mix the sauce and set aside.

 

Heat 2 Tablespoons of the oil I a wok. Add  salt and add in the carrot. Cook for awhile. Add in the baby corn and whatever vegetables you are using. Stir and cover the wok for one minute. Turn off the heat and set aside on a plate.

 

Heat 2 Tablespoons of oil on high heat and saute green onions and the beef until the beef is no longer red. Add in the carrots and baby corn. Stir well and then pour in the sauce. Stir until it thickens. Serve hot over Basmati or Jasmine rice.