Happy Sunday Great Cookies Of The Smoke!!!!!!!!!!!!!!!
A kind soul did gift me some peaches from his yard, and so I sliced those up, with shallots, fresh tarragon, and chopped bison steak...
Then I mixed Dijon mustard and herbs de Provence into it...
Stuffed that mixture into white mushroom caps...
mopped them in grapeseed oil and then placed them in a perforated grill pan...
and took the remainder of the bison steak and sliced peaches, and also the remaining "stuffing batter" and smoked it all!
And meanwhile grilled little "graffiti" eggplants... (and steamed artichokes all this time too but forgot to photograph that)...
On the tiny gas smoker, with pistachio shells as chips, I smoked the mushrooms on the lower rack and remaining goods on the upper, for 20 minutes at about 240.
And I meanwhile took the mushroom stems, (as nothing is wasted in my house food wise), and marinated those with some heirloom tomato and dehydrated garlic and black pepper, apple cider vinegar and olive oil and red sea salt. DELICIOUS!
The smoked goods came off and smelled incredibly and had a great little crust on them and it was so beautiful!
So I plated it all and did pair it with a lovely Penfold's quick pick Cab-Shiraz blend that was still terrific and so dark and delicious in color, as so many of those young and luscious Aussie wines are!
And this was all a tremendous combo and really fun!
The extra stuffing that got smoked, and the SOFT eggplant, were my favorite parts!
The wine was so syrupy and deep, dark, and delectable!
Thanks for sharing in my Sunday dinner!
Happy wrap up of the weekend and here's to the best week so far!
Cheers! - Leah
A kind soul did gift me some peaches from his yard, and so I sliced those up, with shallots, fresh tarragon, and chopped bison steak...
Then I mixed Dijon mustard and herbs de Provence into it...
Stuffed that mixture into white mushroom caps...
mopped them in grapeseed oil and then placed them in a perforated grill pan...
and took the remainder of the bison steak and sliced peaches, and also the remaining "stuffing batter" and smoked it all!
And meanwhile grilled little "graffiti" eggplants... (and steamed artichokes all this time too but forgot to photograph that)...
On the tiny gas smoker, with pistachio shells as chips, I smoked the mushrooms on the lower rack and remaining goods on the upper, for 20 minutes at about 240.
And I meanwhile took the mushroom stems, (as nothing is wasted in my house food wise), and marinated those with some heirloom tomato and dehydrated garlic and black pepper, apple cider vinegar and olive oil and red sea salt. DELICIOUS!
The smoked goods came off and smelled incredibly and had a great little crust on them and it was so beautiful!
So I plated it all and did pair it with a lovely Penfold's quick pick Cab-Shiraz blend that was still terrific and so dark and delicious in color, as so many of those young and luscious Aussie wines are!
And this was all a tremendous combo and really fun!
The extra stuffing that got smoked, and the SOFT eggplant, were my favorite parts!
The wine was so syrupy and deep, dark, and delectable!
Thanks for sharing in my Sunday dinner!
Happy wrap up of the weekend and here's to the best week so far!
Cheers! - Leah
