Appetizers
I have to say there is no good way to take a picture of marinated mushrooms so I apologize for the picture!
If you are from anywhere in New England you know about warrens lobster house in southern maine. They have been open for over 78 years! Sadly they will be closing their current location right on the water. It’s unsure if they will be re opening in another location.
Warren’s is know for the fresh seafood and their AMAZING salad bar. I love the salad bar it has everything imaginable including these marinated mushrooms.
We stopped by Warren’s a few weeks ago to grab not only lunch but a small cookbook that they publish that has many of their famous dishes including the mushrooms and their pumpkin bread that has a cult following!
I made these for our Thanksgiving and it was a hit! My Dad along with Jim loved them. I don’t care for mushrooms but I loved that it was a make ahead recipe! These would also be great with a charcuterie board.
Each year Warren’s goes through 6 tons of these mushrooms!
Makes 4-6 portions
INGREDIENTS
1 pound of medium sized mushrooms
3/4 Tablespoon of salt
1 Tablespoon of oregano
3/4 cup oil
3/4 cup red wine vinegar
3/4 Tablespoon black pepper
1 Tablespoon of sugar
Juice of one fresh lemon
DIRECTIONS
Place all of the ingredients into a heavy, thick bottommed pan.
Stir all ingredients together gently so all the spices are dispersed evenly.
Bring to a simmer over medium high heat and maintain a simmer for 12-15 minutes. Stir frequently and be gentle so you don’t break up the mushrooms.
When the mushrooms are tender to the touch they are finished cooking.
Remove from heat and chill for at least 12 hours.
Enjoy!
A
Although I have had this hot dip a couple of times at our neighbors house this was the first time I made it as it’s delicious and loved by everyone who has had it. I made it in an aluminum pan for easy clean up! I served this with tortilla chips but when we were celebrating with our neighbors she served it with not only chips but some toasted crostini. This is sure to be a favorite of yours too!
INGREDIENTS
8 ounces diced ham. I used Smithfield smoked diced ham
8 ounces cream cheese, softened
8 ounces Swiss cheese, shredded
3 Tablespoons bread and butter pickles, diced
3 Tablespoon yellow mustard
3 Tablespoons mayonnaise
FOR SERVING
Tortilla chips or toasted bread slices
DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl mix together all of the ingredients making sure the cream cheese is completely combined with all of the ingredients, you don’t want chunks for cream cheese.
Spread the mixture in an 8×8 baking dish and bake for 27 minutes. Turn the oven to broil and broil for 3 minutes watching closely not to burn. Once lightly browned remove from oven and serve warm.
Enjoy!
Anne
This dish was inspired by our neighbors, they had a celebration for one of their kids and we were lucky enough to be invited. I’m so glad we were as the food was AMAZING! It was a Mexican feast that was cooked by both of their parents. All I can say is I am still dreaming of those taco’s! Not only did we LOVE the taco’s we also really enjoyed their guacamole, it was so bright, so fresh and incredibly creamy! Although mine is creamy it was not nearly as creamy as we had at the neighbors home but my blender In The motorhome is just not the best. This was so easy and a recipe I will make many more times.
Note- ripe avocado’s are best for this recipe.
INGREDIENTS
3 Ripe avocado’s
3 tomatillo’s
1/2 jalapeño pepper, more if desired
1 clove of garlic
4 Tablespoons sour cream or Mexican cream
6 Tablespoons water
Pinch of salt
Tortilla chips for serving
DIRECTIONS
This recipe is made right in the blender!
Pit the avocado’s and remove the flesh and add into the blender. Peel and wash the tomatillos, slice them in half and add to the blender.
Remove the stem from the jalapeño and slice in half lengthwise, add desired amount of jalapeño into the blender. I used 1/2 of a jalapeño for a slight kick.
Peel the garlic and add into the blender
Squeeze the lime into the blender.
Add a pinch of salt.
Blend ingredients until smooth. If it is too thick add the water into the blender 2 Tablespoons at a time.
Blend until smooth and creamy.
Chill in the fridge for at least and hour to le the flavors meld.
Enjoy!
Anne
This is an easy copy cat recipe from the Applebees menu. I made these along with some jalapeño poppers to start our game day menu and these were the most loved dish of the day! I made the wonton shells the day before and stored them in a ziplock bag until I was ready to assemble. I also used some shredded rotisserie chicken to make the dish even easier to come together. This is a great party dish! Full of flavor and a little zing from the hoisin sauce.
INGREDIENTS
24 wonton wrappers
Olive oil
1 package dole chopped sesame Asian salad kit
Salad dressing from the kit
1 1/2 cooked shredded chicken- I used a rotisserie
Hoisin sauce if desired for drizzling
DIRECTIONS
Pre heat oven to 350 degrees. Brush or spray the wonton wrappers with olive oil. Place the wontons into muffin cups making the wontons into little cups. Bake 10-12 minutes or until crispy and lightly golden brown.
Meanwhile in a large bowl combine salad and cooked shredded chicken mix well, add the salad dressing mixing well again.
Remove the wonton wrappers from the oven and when they are cool add the salad mixture into each “cup”
Drizzle hoisin sauce on top if desired.
Enjoy!
Anne
This hard boiled egg recipe is also from the Jacques Pepin event in Boston. These eggs were delicious and unlike any other hard boiled egg recipe I have ever tasted. The fry in the pan adds a little crisp texture that I really liked and nothing that I have seen done before!
INGREDIENTS
6 Jumbo eggs
1 teaspoon chopped garlic
2 Tablespoons fresh parsley
2-3 Tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons peanut oil
FOR THE DRESSING
2-3 Tablespoons left over egg stuffing from above
4 Tablespoons virgin olive oil
1 Tablespoon Dijon mustard
2-3 Tablespoons water
Dash of salt
Dash of pepper
DIRECTIONS
FOR THE HARD BOILED EGGS
Put the eggs in a small saucepan and cover with water. Bring to a gentle boil and let boil for 9-10 minutes. Drain off the water and shake the eggs in the sauce pan to crack the shells. Fill the sauce pan with cold water and ice and let the eggs cool for 15 minutes.
Shell the eggs under cold running water and split them lengthwise. Carefully remove the yolks. Put the yolks in a bowl and add the garlic, parsley, milk, salt and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hallows of the egg whites reserving 2-3 Tablespoons of the filling to use in the dressing.
Heat the peanut oil in a non stick skillet and place the eggs stuffed side down in the skillet.
Cook over medium heat for 2-3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange stuffed side up onto a platter.
FOR THE DRESSING
Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
Coat the eggs with the dressing and serve Luke warm.
Enjoy!
Anne
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