Emeril Lagothy...

Here's my recipe for a great sandwich as a meal. Enjoy.

3 large portabello mushroom caps
3 Cuban (frying) peppers
Fresh Gorganzola cheese
two or three thin slices of yellow onion, separated into rings
Large loaf of Italian bread

About an hour before you're ready to start cooking, make a marinade by mixing about a cup of red wine vinegar, a third cup extra virgin olive oil, two table spoons of soy sauce, a pinch of salt, a good pinch of freshly ground pepper and a crushed clove of garlic. Mix it up good in a small jar and pour it over both sides of the caps, then put them in the fridge for an hour or so to soak it up.

Carefully cut the tops off the peppers, scrape out the seeds and set aside.
Heat a deep saucepan with cover over medium heat. Add some olive oil, put the peppers in, cover and let them start to cook.
Heat a second sauce pan over medium heat and pop in the mushroom caps, pouring any extra marinade into the pan.
The peppers will need to be turned often so they brown evenly. As you turn them, push them down flat as the get soft. They will take about twenty minutes to get done.
The mushroom caps should be turned after ten minutes, they will get done at the same time as the peppers.
While the peppers and mushrooms are doing their thing, preheat the over to 425 degrees, then open a can of Guinness Draft. Pour it into a frosted pint glass. Drink as needed to combat the heat of the kitchen.
When you turn the mushrooms after the first ten minutes, you can prep the bread. Slice it lengthwise and drizze a little oil and vinegar over the insides. Sprinkle with a little salt, pepper and oregano and put the bread into the oven to lightly toast.
When the bread is just starting to get crunchy, take it out of the oven, spread one side with some Bruschetta. Turn off the peppers and mushrooms. Pop the peppers onto a paper towel to drain off a bit of the oil, but don't let them start to get cold. On the second half of the bread, lay out the peppers, then the onion rings, some crumbled Gorganzola cheese and then the mushroom caps. Pour whatever hot marinade is left from the mushroom pan over everything, put on the top of the bread and slice it into convenient to handle sizes and have at it.

pearls before swine...


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