Caps ‘N Fill Ups (Captain Phillips)
24 ounces, White Button Mushrooms
1/3 pound Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, Cream Cheese
1 whole Egg Yolk
3/4 cups Parmesan Cheese, Grated
1/3 cup Dry White Wine
Salt And Pepper (to Taste)
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low he at. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you’re feeling fancy.
This recipe is from The Girl Who Ate Everything.
For the barbecue sauce:
1 1/2 cups ketchup
1/2 cup packed dark brown sugar
1/2 cup water
1/4 cup finely chopped yellow onion
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 chipotles in adobo sauce, finely chopped
1 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
For the brisket:
1/4 cup paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon packed dark brown sugar
1 tablespoon kosher salt, plus more as needed
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper, plus more as needed
1 (5-pound) beef brisket
Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine. Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine. Place the brisket on a cutting board and cut it in half width-wise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours. Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.). Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.
American Hummus (American Hustle)
1 cup dried chickpeas, soaked overnight in cold water
1/3 cup tahini
1 tsp minced garlic
juice of 1 lemon
2 tbsp water
1/4 cup olive oil
1 tsp salt
hot smoked paprika for sprinkling
extra olive oil for sprinkling
pita bread for scooping
Drain the water from your chickpeas that have been soaking overnight. Fill the pot with fresh water (about 1 inch over the chickpeas) and bring to a boil. Reduce heat and simmer for 1 hour, until tender. Drain and set aside. Combine the cooked chickpeas, tahini, garlic, lemon juice, water, olive oil and salt in a food processor. Process until smooth. Spread hummus in a big bowl and sprinkle with hot paprika and drizzle with olive oil.
This recipe is from ELR.
Dallas Burgers Club (Dallas Buyers Club)
2 pounds, 93% lean ground sirloin
1/4 cup seasoned bread crumbs
3/4 cup chopped onions
1/2 teaspoon salt
1 package (12-count) Kings Hawaiian sweet dinner rolls (or slider buns)
6 slices cheddar or American cheese
Heat oven to 400 degrees. In a bowl, combine beef, bread crumbs, onion, and salt. Gently press mixture into a 9-by-13-inch pan so that it makes one large patty of even thickness. Use the tines of a fork to poke holes throughout the meat. Bake for 30 minutes. As it bakes, the meat will shrink away from the sides and liquid will accumulate around the edges of pan. When fully cooked, remove the pan from oven (keep oven turned on) and carefully drain off the liquid. Top the meat with an even layer of sliced cheese; return pan to oven for about 2 minutes or until the cheese melts. Remove from the oven and allow to rest for a few minutes. Cut into 2-inch squares (or the size of the buns used), making 12 mini- hamburgers. Serve with dill pickle slices and ketchup. Serves 6 at 2 sliders each.
Wolf of Walnuts Mix (Wolf of Wall Street)
2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds
Mix spices and reserve. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown. Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
Gravity Pull-Apart Bread (Gravity)
1 round loaf of sourdough bread
2 cups shredded cheddar cheese
1/2 cup – 3/4 cup chopped, cooked bacon
1/2 cup butter, melted
1 tbsp dry ranch dressing mix
Preheat oven to 350 degrees. Using a sharp bread knife, cut the bread going in both directions, but don’t cut all the way through the bottom. Place shredded cheese in between the slices. Really pack it in there as best you can. This part takes the longest amount of time in this recipes, so be patient. Now add in bacon in between the slices. Now take 1 tbsp dry ranch dressing mix and add it to the butter. You can add more dry mix if you like a stronger ranch taste. Stir until combined. Now pour or spoon butter mixture over the top of the bread. Wrap the whole thing up in foil and place on baking sheet. Bake at 350 for 15 minutes. Unwrap the foil and bake another 10 minutes (or until the cheese is melted).
This recipe is from the Country Cook (check out the pics!)
Frozen Potion (Frozen)
1 oz light rum
1 oz blue Curacao
2 ozs pineapple juice
1 oz cream of coconut
1 cup crushed ice
1 pineapple slice
1 maraschino cherry
Combine rum, blue Curacao, pineapple juice, cream of coconut, and 1 cup crushed ice in blender. Puree on high speed until smooth. Pour into chilled highball glass. Garnish with a slice of pineapple and a maraschino cherry.