Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Stuffed Tomatoes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Stuffed Tomatoes Empty Stuffed Tomatoes

    Post by Lobo Sun 24 Jan 2016, 10:37 pm

    Stuffed Tomatoes Img5l
    Stuffed Tomatoes
    Stuffed Tomatoes Translucent
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    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 6
    Filled with a savory mixture of bacon, mushrooms, Parmigiano-Reggiano cheese, fresh herbs and other ingredients, these tomatoes make a delicious appetizer or side dish.






    • 55

    Ingredients:


    • 2 oz. bacon, diced
    • 3 Tbs. finely chopped shallot
    • 2 garlic cloves, minced
    • 1/8 tsp. red pepper flakes
    • 4 cremini mushrooms, minced
    • 2 Tbs. dry white wine
    • 3/4 cup fresh bread crumbs
    • 1 1/2 Tbs. sour cream
    • 1 Tbs. finely chopped fresh flat-leaf parsley
    • 3/4 tsp. minced fresh sage
    • 2 Tbs. grated Parmigiano-Reggiano cheese
    • Salt and freshly ground black pepper, to taste
    • 9 plum tomatoes, each 1 1/2 inches in diameter
    • Olive oil for brushing

    Stuffed Tomatoes Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    In a fry pan over medium-high heat, cook the bacon until crisp, 5 to 6 minutes. Drain on paper towels.

    Discard all but 1 Tbs. of the fat from the pan. Add the shallot and cook, stirring constantly, for 1 minute. Stir in the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds. Add the mushrooms and cook until any moisture that has been released has evaporated, 3 to 4 minutes. Stir in the wine and cook until evaporated, about 1 minute.

    Transfer the mushroom mixture to a bowl. Add the bacon, bread crumbs, sour cream, parsley, sage and cheese and stir to combine. Season with salt and black pepper.

    Prepare a grill for indirect grilling over medium-high heat.

    Cut the tomatoes in half crosswise and remove the seeds. Brush the tomatoes on both sides with olive oil and season with salt and black pepper. Place the tomatoes, cut side down, on an appetizer grill rack or a mesh grill pan. Place the rack over direct heat, cover the grill and cook until the tomatoes begin to release some moisture, about 5 minutes.

    Remove the rack from the grill, turn the tomatoes over and stuff each half with about 1 Tbs. of the bacon-mushroom mixture. Place the rack over indirect heat, cover the grill, and cook until the tomatoes are tender and the stuffing is golden and crisp on top, about 15 minutes. Let cool for 5 minutes before serving. Makes 18 stuffed tomatoes.
    Williams-Sonoma Kitchen.
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