Scaloppine, stuffed mushrooms and shrimp and avocado salad

Stuffed Mushrooms

6 large mushrooms, stems reserved

1 Tbs. butter

2T. minced onions

1 clove garlic

2 Tbs chopped paeans

Seasoned salt to taste

Italian herbs to taste

2 Tbs. panko bread crumbs

2 T. butter

2 Tbsp chicken stock (better than bouillon and water)

1 teaspoon cream cheese

2 Tbs. parmesan cheese, grated

Melt butter, add finely chopped mushroom stems, onion and garlic and cook until stems and onion are soft. Add walnuts .salt and herbs.  Remove from heat and mash/fold in cream cheese. Stuff mushrooms, top with grated cheese and bake at 400º 15 - 20 minutes

Pork Scaloppine With  Mushrooms NOTE: I used sirloin beef instead of pork

Ingredients

1/2 cup chicken broth ( Better than Bouillion + water)

1 tablespoon spicy brown mustard

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce

1 1/2 teaspoons cornstarch

1 tablespoon butter, divided 

1/2 lb mushroom, sliced 

1/2 lb thin pork scallopini

paprika omitted from this recipe

salt & freshly ground black pepper

2 tablespoons  sour cream 

Directions

Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.

In a large nonstick frypan, melt half thebutter over medium high heat.

Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.

Set aside in a bowl.

Lightly season both sides of pork with paprika, salt and pepper.

Melt remaining butter in frypan over medium high heat.

Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.

Remove from pan and set aside with mushrooms.

Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.

Remove from heat and stir in sour cream.

Gently heat through if necessary.

Serve immediately, sprinkled with chives.

Shrimp and Avocado Salad NOTE: I used orange instead of grapefruit and added a soft boiled egg.

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons fresh lime juice

1 small shallot, thinly sliced

1/4 cup chopped cilantro

1 large grapefruit

1 Hass avocado, cut into 1/4-inch lengthwise wedges

Salt and freshly ground pepper

3/4 pound shelled and deveined large shrimp

One 5-ounce head of Boston lettuce, torn into bite-size pieces

Note:

I made the salad dressing with:
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice

white onion
a few minced fresh tarragon leaves
some of the juice squeezed from the orange membrane after I cut out the sections for the salad and
a little salt. 


I marinated the shrimp, avocados and onion in the dressing with the lettuce on top for about half an hour then tossed it all together. Egg was added on the side.

  

Preheat the oven to 400°. Spread the pumpkin seeds in a pie plate or on a small baking sheet and bake for 3 minutes, or until lightly toasted. Transfer to a plate and let cool.

Meanwhile, in a large bowl, combine 3 tablespoons of the olive oil with the lime juice, shallot and cilantro. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over the bowl, cut in between the membranes to release the grapefruit sections into the bowl. Squeeze the juice from the membranes into the bowl; discard the membranes. Gently fold in the avocado and season with salt and pepper.

In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over moderate heat, tossing the shrimp until they are curled and pink, about 4 minutes.

Arrange the lettuce on a platter. Using a slotted spoon, lift the grapefruit and avocado from the citrus vinaigrette and gently spread over the lettuce. Add the shrimp to the vinaigrette and toss to coat. Arrange the shrimp over the salad and drizzle the remaining citrus dressing on top. Scatter the toasted pumpkin seeds on top and serve right away.