TRUFFLE MAC N’ CHEESE W/ WILD MUSHROOM

1 1/2 to 2 cups sliced crimini or shitake mushrooms
2 tbsp oil or bacon fat
1 1/2 tbsp sherry vinegar
3 tbsp butter
3 tbsp flour
3 cup whole milk, warmed
4 oz herb chévre (goat cheese), crumbled
4 oz sharp white cheddar, shredded (I would double if you want cheesier)

**also if you want it cheesier, add 2-4oz Gruyère

4 oz Parmigiano-Reggiano, separated in 2 2oz piles1 tbsp fresh thyme leaves
2-3 tbsp white truffle oil, depending on how strong you like it
1 tsp crushed red pepper flakes
1/2 cup panko
10 oz elbow pasta
kosher salt and fresh cracked black pepper

Preheat oven to 400 degrees. Heat 2 tbsp oil or lard over medium heat in a skillet. Once the oil is hot, add the mushrooms to the pan and saute for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of kosher salt and black pepper then deglaze the pan with sherry vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.

Let’s make the cheese sauce (béchamel). In medium sauce pan, melt 4 tbsp butter. Once melted and hot whisk in 4 tbsp flour. Cook the flour, whisking, for about 30 seconds, just long enough to get rid of the raw flour taste, but not long enough for the flour to start caramelizing. Add the thyme and red pepper flakes. Continue stirring and allow the herbs to sauté for about another 30 seconds. Slowly pour in the warmed milk while whisking continuously, so the roux and milk incorporate smoothly and there are no lumps. Allow the béchamel to come to a simmer to gain its full thickness until it does, stirring occasionally.

While waiting for the sauce to come to a simmer start the pasta. Salt a pot of boiling water and add the pasta to the water, cooking the pasta for a minute or two less than the suggested time on the box.

Once the béchamel has reached a simmer, stir in the chevre, cheddar, 2oz of Parmigiano-Reggian and truffle oil until all the cheese has melted. Turn off the heat and taste the sauce for seasoning levels. Season with salt and pepper as necessary. In small mixing bowl, mix together the panko and remaining 2oz of Parmigiano-Reggian.

Strain the pasta immediately once finished cooking. In a mixing bowl, toss the pasta, cheese sauce, and mushrooms together. Pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle the panko/parmigiano mixture evenly across the top. Bake the mac-n-cheese in the upper part of the oven for about 15 to 20 minutes or until the topping is golden and the cheese sauce is bubbly. Serve hot. Enjoy!

NO BAKE COOKIES

Need something chocolate, easy to make and reminds you of your childhood?

1. Mix until boils: 4 cups Sugar / 1/2 lb Butter (2 sticks) / 2/3 cup Hershey’s Unsweetened Cocoa / 1 cup Milk
2. Take off burner & add: 2 tea Vanilla (best is Penzey’s) / 2/3 cup Peanut Butter / 6 cups Oatmeal
3. Drop by spoon on wax paper and put in freezer until hard – yummy! Store in freezer.

SAUTEED SHRIMP OVER ORZO

Olive Oil (Spanish Olive oil is amazing – Pena De Baena) http://www.baenaoliva.com/inicio.htm
3/4 lb Orzo Pasta
Fresh Lemon Juice (3-4 lemons)
Fresh Ground Pepper and Sea Salt
2 lbs shrimp (peeled)
1 cup chopped green onions
1 cup fresh oregano, basil or dill – chopped
1 cup parsley – chopped
1 cup cucumber – diced
½ cup red onion – finely chopped
¾ lb crumbled feta cheese – the good stuff please

Bring large pot of water to a boil. Add dash of salt & pepper. Add orzo, stirring, for 9-12 minutes.. Drain when cooked to al dente. Add to the orzo a mixture of lemon juice, ½ cup olive oil along with dash of salt and pepper to taste, stirring well.

In large skillet sauté shrimp in olive oil & dash of salt & pepper until pink. Add to orzo mixture adding the green onions, herb of choice, parsley, cucumber & onion. Toss well adding the feta cheese. Set at room temperature for at least an hour for all the flavors to come through.
Serve with…..
Sliced tomatoes, fresh basil, goat cheese drizzled with gourmet olive oil and balsamic vinegar (try Sicilian Balsamic Aceto Balsamico De Modena) http://www.balsamico.it/

SHRIMP & GRITS (serves about four)

Pairing wine and food should be fun, but if you want my opinion here it is! Shrimp and Grits is a bold dish, especially if you like allot of hot sauce (which I do), so a bold red wine is in order. If you like reds with a kick, try a Spanish Tempranillo. A chardonnay could work if you are a white drinker but go with a big barrel-aged chard, don’t go with the buttery ones…or go with an Italian Rose. Enjoy and please share with me what your choice of wine was and how you enjoyed the recipe!

2 cups water
1 1/4-oz can chicken broth
¾ cup half and half
1 cup grits
¾ cup shredded Cheddar Cheese
¼ cup grated Parmesan Cheese
2 tbls butter
¼ tea white pepper
3-5 bacon slices
1 ½ cup sliced mushrooms
1 cup chopped green onions
1 lb peeled uncooked shrimp
2-3 garlic cloves
½ cup chicken broth
2 tbls lemon juice
¼ tea hot sauce
Lemon wedges

Bring first 3 ingredients to a boil then gradually whisk in the grits. Reduce heat and simmer, stirring occasionally for about 10 minutes or until thickened. Add next four ingredients. Keep warm and occasionally stir.

Cook bacon in a large skillet until crisp; remove bacon to drain on paper towel. Crumble bacon and set aside. Keep 2-3 tablespoon of the bacon drippings aside.

Sauté mushrooms in hot drippings (start with 1 tablespoon) in skillet 5 minutes or until tender. Add green onions and sauté 3 minutes. Add shrimp and garlic, and sauté until shrimp is pink and cooked. Stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes. Add bacon bits.

Serve shrimp mixture over hot cheese grits.

Fried Okra
10 pods okra, sliced in ½ inch pieces
½ cup buttermilk
1 cup cornmeal
Dash of salt
¼ tea cayenne pepper
½ cup vegetable oil

Soak okra in buttermilk about 5 minutes. In separate bowl mix together cornmeal, salt and pepper. Heat oil in a large deep skillet over medium-high heat. Dip and coat evenly okra in the cornmeal mixture. Place the okra in the hot oil; careful not to drop on splatter hot oil. Reduce heat to medium when okra starts to brown. Continue to cook until golden; about 4 to 6 minutes. Drain on paper towel. Serve warm.