February 24th, 2007

R.B.S.

I totally forgot to do this yesterday, my apologies...



Who's the bane of YOUR existence? Surely there's someone who pisses you off in such a huge way that it merits flogging, at least. 'Round here, we call that person a RAT BASTARD. Who is the person you most want to rip a new asshole for whatever reason? Go ahead - now's your chance to put them on blast. Start commenting, and have fun gettin' your hate on - and out. IP logging is off and anonymous commenters WERE welcome, but I've had to disable it since I've gotten six tons of bullshit spam comments lately. Sorry about that.

Go on - vent your spleen...

Also, check out/participate in the Friday Confessional and the subsequent Sunday Stoning, brought to you by the fantastic city_of_dis.

Athenian Spaghetti & Stuffed Mushrooms

Athenian Spaghetti
Greek influenced pasta dish, is excellent served hot or cold, but in my estimation is best at room temperature. Pairs well with a salad, bread, and red wine. This is one of D's favorites, and I'm making it for our dinner tonight.
  • 1 lb. pasta
  • ⅓ cup extra virgin olive oil, gently warmed in a small saucepan
  • 3-4 cloves garlic - peeled and chopped fine
  • ½ cup crumbled feta cheese
  • ½ cup shredded parmesan cheese
  • 1 tsp. crushed red chili flakes
  • 1-2 tsp. oregano leaves
  • 1-2 tsp. parsley flakes
  • zest of 1/2 a lemon
    Optional additions:
  • roasted red peppers
  • sauteed onions and/or mushrooms
  • olives of any variety
  • ¼ cup freshly squeezed lemon juice (optional, but makes it much brighter in flavor)
  1. In a large serving bowl (preferrably ceramic), combine all ingredients except for the pasta and toss well. This mixture will briefly marinate while the pasta is cooking.
  2. Prepare the pasta according to the directions on the package, drain and transfer the cooked pasta to the serving bowl with the remaining ingredients.
  3. Toss everything together very well, adding more olive oil if necessary, and serve immediately with good crusty bread to catch any leftovers.
Stuffed Mushrooms
Cajun-Italian hybrid, inspired by a boucherie in Carencro, Louisiana (just outside of Lafayette) where I first had these. They never even made it to the table, we ate them right off the broiler pan. Excellent appetizer for a lighter meal such as the Athenian Spaghetti recipe above. The trick of turning them over midway through the cooking is essential to drain the mushrooms of the liquid they give off which would otherwise make the finished mushrooms a bit soggy.
  • 1 lb. fresh Italian style pork sausage, hot or mild (depending on your personal taste)
  • ¾ cup dry breadcrumbs
  • 2 tbsp. extra virgin olive oil
  • 2 cloves garlic - peeled and chopped fine
  • 1 tsp. each garlic powder, onion powder, thyme, oregano, cayenne pepper (optional), cumin, and paprika
  • ¼ cup onion - finely chopped
  • ¼ cup celery - finely chopped
  • ¼ cup bell pepper (red or green) - finely chopped
  • ½ cup shredded parmesan cheese
  • 12 large stuffing mushrooms, cleaned and stems removed
  • additional breadcrumbs for coating and olive oil for drizzling over the tops
  1. Combine all ingredients except for mushroom caps in a bowl until well mixed.
  2. Pour a bit of olive oil into a saucer and dip each mushroom, capside down, to coat the bottoms and prevent them from sticking when they bake. Arrange mushrooms, capside down, on a broiler pan.
  3. Stuff each mushroom cap tightly with the sausage stuffing, mounding it over the tops, until all of the sausage stuffing is used.
  4. Sprinkle additional breadcrumbs over the mushrooms and drizzle a bit more oil over each.
  5. Bake in a 400° oven for 15 minutes, remove from oven and turn each mushroom upside down - return to the oven for an additional 10 minutes, then turn them back over and serve.