Just trying this out. So grateful!

Let me know too, please. I will gladly pay postage and anything else to get some dried mushrooms.

I had to buy canned shiiates the other day, and I haven't been brave enough to open up the can. smileys/tongue.gif

 
Thanks! That's really nice of you to offer...

I would love 2 bags of shiitakes. That would be so great. I have been making big batches of hot and sour soup and then freezing it, and I really miss the flavor that shiitakes add to it. Thanks so much for offering to do this.
Oh and on the can, it says shiitake mushrooms, portobello-style. I just had to buy them but I haven't summoned up the courage to open them up yet.

 
CANNED??!!! That's just awful! I go to the Japanese market in a couple of weeks...

I can get you a bag or two if you want. Anything else besides shiitakes?

 
I've seen various varieties of dried mushrooms available...whatcha lookin' for?

My Costco usually has shitakes, and locally I can get black, wood ear, chanterelles and a few other varieties.

 
New Mexican Rubbed Pork Tenderloin with Bourbon Ancho Sauce, Red Pepper Sauce + Cilantro Vinaigrette

The rub is fabulous and the bourbon sauce is as good as it gets. I also made the smoked red pepper sauce and cilantro vinaigrette to drizzle around the pork on the plates. It was a very pretty presentation.

New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce
Serves: 4-6

Source: Bobby Flay Mesa Grill

New Mexican Rubbed
3 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
1 tablespoon kosher salt
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice

Combine all ingredients in a small bowl.

Bourbon-Ancho Sauce
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cups plus 2 tablespoons bourbon
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar
Salt

1. Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until reduced to a few tablespoons. Add the remaining ingredients and cook until reduced by half.
2. Strain through a fine mesh strainer, return mixture to the pan and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes; season with salt.

Pork Tenderloin
2 tablespoons olive oil
2 lb pork tenderloin
Salt
New Mexican Spice Rub

1. Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8-10 minutes.

Cilantro Vinaigrette

2T rice wine vinegar
1 1/2 t dijon Mustard
2 T honey
salt and fresh ground black pepper
1 C chopped fresh cilantro
1/4 C + 2T canola oil

Combine the vinegar, mustard, honey and 2 T cold water in a blender, season with salt and pepper, blend until smooth. Add the cilantro and blend until incorporated. With the motor running, slowly add the oil and blend until emulsified. Can be made up to 8 hours in advance and refrigerated. Bring to room temp before serving.

Smoked Red Pepper Sauce

4 red bell peppers, roasted, peeled, seeded and chopped
1/2 small red onion, coarsely chopped
4 cloves roasted garlic
1/4 C red wine vinegar
1 T honey
1 T Dijon
1 T chipotle chile puree
salt and fresh ground black pepper
1/2 C canola oil

Combine the red peppers, onion, garlic, vinegar, honey, mustard and chipotle puree in a blender, season with salt and pepper, blend until smooth. With the motor running slowly add the oil and blend until emulsified. Strain into a bowl. Can be made 1 day in advance and refrigerated.

 
Blue Cheese Caesar Salad

The idea here is to fill romaine leaves with the salad so that they can be eaten out of hand. I omitted the chicken or the shrimp for this dinner.

Blue Cheese Caesar Salad
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Surprise Party
1 tablespoon Champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 egg yolk*
1 tablespoon Dijon mustard
Dash Worcestershire sauce
6 anchovy fillets (if watching salt intake, rinse and pat dry with paper towels)
Pinch freshly ground pepper
1 cup pure olive oil
About 1/4 cup crumbled Gorgonzola or other blue cheese, plus extra for garnish
6 tablespoons freshly grated Parmesan, plus extra for garnish
2 heads romaine lettuce, 1 head separated into leaves, 1 head thinly sliced
1 head iceberg lettuce, shredded
3/4 pound cooked, shredded chicken or cooked, peeled shrimp, optional

Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.

With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated.

Pulse in 3/4 of the Gorgonzola and the Parmesan. Scrape into a bowl. Fold in the remaining Gorgonzola. Cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)

Place the shredded romaine and iceberg in a large bowl and toss with the dressing. Lay the romaine leaves on a platter. Place a few tablespoons of the salad onto the leaves and garnish with additional cheese.

 
This is how the container was described to me.

"It is 8 oz. of dried mushrooms--a plastic jug about 10-12 "tall. Mix of about 8 mushrooms, with morels listed as the first, but I don't know if that is the "ingredient" listing. There does seem to be a fair number of morels in there."
Price, I"m told, is $14.99

 
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