Stuffed Mushrooms and Smoked Stuffed Pears

<p>When Outdoor Chef Ray Bonner cooks, we are happy to eat!&nbsp; His shop is just south of 82nd off I-27.<br mce_bogus="1"></p>

Rear Kickin� Roasted Garlic Stuffed Mushrooms

1 lb large mushrooms
1 lb bulk Italian sausage or a sausage you like
1 small chopped onion
1 pkg 8 oz. cream cheese
3 tbl. *** Kickin� Roasted Garlic Hot Sauce or use your
own favorite. Add a little garlic powder or minced garlic to
the mixture if using another hot sauce.

Remove stems and centers from Mushrooms. Save
mushroom caps. Chop mushroom pieces and saut� with
onions. Remove from pan when onions are soft. Cook
sausage well, drain and break into small pieces. Return
to pan with onion/mushroom mixture. Add cream cheese
and cook on low heat until cream cheese melts. Mix in
3 tbl. Or more *** Kickin� Roasted Garlic Hot Sauce or
your favorite hot sauce. Stuff each mushroom center with
mixture. Place evenly on a cookie sheet and bake for 20
min. at 350 degrees.


Smoke Roasted Pears or Apples

6 Large Pears or apples
� lemon
5 TBS Butter at room temperature
5 TBS Brown Sugar
5 TBS Graham Cracker Crumbs
� tsp grated lemon zest
� tsp ground cinnamon
� tsp grated nutmeg
� tsp ground cloves
1 TBS Rum
1 tsp vanilla extract

Cut thin slice from bottom of fruit. Cut a cone shape from opposite end,
set aside. Trim cap but leave enough to cover opening later.
Remove core of fruit with melon baler. Squeeze a few drops of lemon
juice into cavity and rub bottom with cut lemon to keep fruit from
turning dark.
In large bowl beat in Brown sugar and butter with wooden spoon. Beat
in graham cracker crumbs, lemon zest, cinnamon, nutmeg, cloves, rum
and vanilla. Spoon mixture into fruit and loosely place caps back on
top.
Cook on indirect heat for 40-60 minutes, with a sweet wood such as
apple, maple or cherry for smoke, until nice and soft, serve at once (with
ice cream if desired).

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