Dish it out.I would love to have the recipe for the Portobello por·to·bel·lo or por·ta·bel·la or por·to·bel·la n. pl. por·to·bel·los or por·ta·bel·las A mature, very large cremini mushroom. [Origin unknown.] mushroom appetizer from Amerigo. I don't even like mushrooms and this tastes like the most expensive steak you ever put in your mouth. Suzanne Olexy Jackson AMERIGO'S PORTOBELLO MUSHROOM APPETIZER 1 Portobello mushroom Italian dressing non-stick cooking spray seasoning salt Spring salad mix (mixed salad greens) 3/4 ounce roasted walnuts 1 ounce goat cheese, crumbled 2 ounces balsamic balsamic (bäl·sämˑ·ik), n a substance that can soften and reduce mucus. vinaigrette Cheese toast Marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. mushroom in Italian dressing, drain. Spray mushroom with non-stick cooking spray and season with seasoning salt. Grill mushroom for 3-4 minutes, flip, and cook for 1 more minute. While mushroom is cooking, place salad mix on a chilled large round plate; top with roasted walnuts and crumbled goat cheese. Remove mushroom, place on cutting board, slice, fan out, and put on plate. Ladle balsamic vinaigrette over the salad and mushroom. Garnish with cheese toast halves on either side and serve. Serves one. Editor's note: You may make balsamic vinaigrette by using balsamic vinegar in your favorite vinaigrette recipe. Make cheese toast by toasting 1 slice of bread in the broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. on one side. Turn over, brush with melted margarine, sprinkle with grated mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, and Parmesan cheeses. Toast on other side and slice on the diagonal. Amerigo is a midscale Italian-American restaurant, featuring fresh steaks, seafood, pizza, and pasta. The atmosphere is casual and cozy and appeals to all ages. Amerigo is moderately priced and has been at its present location for 14 years. Open Sunday through Thursday, 11 a.m. until 10 p.m. and Friday and Saturday from 11 a.m. until 10:30 p.m. 6592 Old Canton Road, Ridgeland. My friends and I enjoy cold Lemon Souffle souffle /souf·fle/ (soo´f'l) a soft, blowing auscultatory sound. cardiac souffle any cardiac or vascular murmur of a blowing quality. with Raspberry Sauce at the Crown in Town in Indianola. Would it be possible for you to obtain the recipe? Adelaide Fletcher Indianola COLD LEMON SOUFFLE WITH RASPBERRY SAUCE SOUFFLE: 1 envelope unflavored gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. 1/4 cup cold water 5 eggs, separated 3/4 cup fresh lemon juice 2 teaspoons finely grated lemon zest 1 1/2 cups sugar 1 cup whipping cream SAUCE: 1 can frozen raspberries, in syrup 1 teaspoon cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. 1 tablespoon water 2 teaspoons Grand Marnier Sprinkle gelatin over cold water. Mix egg yolks with lemon juice, zest, and 3/4 cup sugar. Place egg yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of mixture in double boiler over boiling water and cook, stirring constantly, until lemon mixture is slightly thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. (about 8 minutes). Remove from heat and stir in gelatin until dissolved. Chill 40 to 45 minutes or until mixture mounds slightly when dropped from a spoon. Beat egg whites until they begin to hold shape and then gradually add 3/4 cup remaining sugar until all is added and whites are stiff. Beat whipping cream until stiff, and fold whites and cream into yolk mixture until no white streaks remain. Pour into 2-quart souffle dish and chill 4 hours or more (may be chilled overnight). Serve with raspberry sauce. Sauce: Thaw berries and strain through a sieve. Mix cornstarch and water. Add to strained berries and simmer 5 minutes. Add liqueur if desired. Chill. Keeps well in refrigerator. Sauce is also good over sliced peaches or cantaloupe cantaloupe: see gourd; melon. . Yield: 8 servings. The Crown in Town in downtown Indianola is a gift shop as well as a restaurant where you may buy the chair you sit in or a painting off the wall. Owners Evelyn and Tony Roughton make a line of gourmet mixes and foods that are sold at the restaurant, at Taste of Gourmet parties in private homes, or on the internet (www.tasteofgourmet.com). A recent addition is Cranberry Chocolate Biscotti Biscotti (plural of Italian biscotto, roughly meaning "twice baked") are crisp Italian cookies often containing nuts or flavored with anise. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting these into slices, and reheating them to dry Mix. The Crown in Town is open for lunch only from 11:00 a.m. until 2:00 p.m., Tuesday through Saturday. Coffee and dessert are served from 9 a.m. until 5 p.m., 110 Front Street. 662/887-4522. Looking forward to this column. I would like the following recipe: Sal and Phil's Cocktail Sauce. Great idea, can't wait. Ann Speedling Jackson SAL AND PHIL'S COCKTAIL SAUCE 1 quart catsup 1/4 cup horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. 1/4 cup lemon juice 1/2 ounce Tabasco sauce Mix together and serve with shrimp or other seafood. Sal and Phil's Seafood Restaurant is a friendly, family-oriented, and courteous restaurant that takes pride in their seafood. Everything they use is fresh. They are the biggest users of shrimp in Mississippi. Anything on the menu can be ordered to take out. Open Monday and Tuesday from 11:30 a.m. until 9 p.m., Wednesday and Thursday 10:30 a.m. until 9 p.m., Friday and Saturday from 10:30 a.m. until 10 p.m., 6600 Old Canton Rd., Ridgeland. 601/957-1188. |
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