GRILLED BOUDIN WITH ONIONS, PEPPERS, AND MUSHROOMS
Once you grill boudin, you'll never boil it again. Grilling gives it a slightly smoky flavor and really brings out the flavor inside. The seasoned veggies are cooked alongside it and done at the exact same time.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
- Place boudin in hot dog buns, top with mustard, and serve with vegetables.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 44.8 g, Cholesterol 18.8 mg, Fat 11.7 g, Fiber 5 g, Protein 13.9 g, SaturatedFat 2.9 g, Sodium 801 mg, Sugar 7.1 g
MUSHROOM BUDIN
Active time: 3 hr Start to finish: 4 hr
Yield Makes 6 (main course) servings
Number Of Ingredients 14
Steps:
- Cook onion, garlic, chile, epazote, and cilantro in 2 tablespoons oil in a 5- to 6-quart heavy pot over moderate heat, stirring, 2 minutes. Stir in mushrooms and salt and cook, covered, 10 minutes. Remove lid and cook until mushrooms are tender, about 3 minutes more (there will be liquid from mushrooms).
- Lightly brush tortillas with remaining 2 tablespoons oil and heat a well-seasoned cast-iron skillet over moderate heat. Lightly toast tortillas 30 seconds on each side. Wrap tortillas, stacking them, in a kitchen towel as toasted. Cut tortillas in half and return them to towel.
- Preheat oven to 375°Fand lightly oil a 10- by 8- by 2-inch ceramic or glass baking dish.
- Toss cheeses together in a bowl.
- Spread 1/3 cup chile colorado evenly in bottom of baking dish.
- Begin layering by arranging 5 tortillas halves over sauce in dish in 1 layer (slightly overlapping if necessary). Top with 1/3 cup sauce, one fourth (about 3/4cup) of mushroom mixture with liquid, and 1/4 cup cheese. Dab 2 tablespoons sour cream over cheese. Repeat layering 3 more times.
- Top with remaining 4 tortilla halves and remaining sauce. Dab with 3 tablespoons sour cream and use a rubber spatula to swirl it into the sauce, creating a marbled effect. Sprinkle top with remaining 1/2 cup cheese and bake, uncovered, in middle of oven, until heated through, about 20 minutes.
- Whisk together remaining sour cream with a little water to loosen it, then serve on the side for drizzling over budìn.
BUDIN DE POLENTA WITH MUSHROOM AND SAUSAGE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- In a large saute pan, saute sausages, and place in the oven at 350 degrees for about 7 to 8 minutes. Lower oven temperature to 250 degrees F.
- Meanwhile, start the polenta. Combine milk, stock, chile, butter, herbs, salt, and pepper in a heavy saucepan. Bring to a boil and remove herbs. Slowly pour in polenta whisking constantly until thick. Remove immediately and add the cheese, stirring until incorporated. Pour into a lightly buttered bowl. Place in 250 degree F oven until ready to serve.
- Remove sausage from the pan and drain the fat. To the same pan, add shallots, garlic, and mushrooms. Cook until soft. Add wine and tomatoes and place sausages back into the pan. Reduce down 3/4 of the way; finish with picked basil and butter. Remove polenta from oven, invert onto a large platter. Place sausage mixture around the polenta.
BOURDAIN'S MUSHROOM SOUP
This recipe is from Anthony Bourdain's Les Halles Cookbook. I have yet to try it but it looks fantastic. Sub veg or mushroom stock to make this vegetarian.
Provided by Melissa and her Pan
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
- Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
- Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
- Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.
Nutrition Facts : Calories 332.8, Fat 20.5, SaturatedFat 11.8, Cholesterol 53, Sodium 475.1, Carbohydrate 16.3, Fiber 1.3, Sugar 7.1, Protein 9.3
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