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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mexican Style Corn On The Cob

Mexican Style Grilled Corn On The Cob

Taco

 

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies, adding a real smokey flavor to the dish. Add fresh grape tomatoes, diced red onion, cilantro, Queso fresco, and lime. Reinventing leftovers into a completely new meal.

Alongside I served Mexican Style Corn On The Cob, grilled in their husks, smothered with a chili lime butter, and top with Queso Fresco.

Link for Homemade Chili is at the bottom of this post.

Equipment: indoor grill pan
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 15-17 minutes

Ingredients For Chili Lime Butter:
1 stick (1/4 pound ) softened unsalted butter
2 teaspoons chili powder
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 lime, zested
6 ears fresh corn, unhusked
1 cup of Queso Fresco, crumbles
1 lime cut into wedges

Directions For Chili Lime Butter:
Mix butter, chili powder, Kosher salt, black pepper,  and lime zest in a bowl set aside.

Directions:
Prepare indoor grill for medium-high heat.  Gently pull back husks from each cob, leaving them attached at the bottom of the cob. Remove corn silks from the cobs, (do not worry if a few still cling to the corn cobs). Season by rubbing the cobs with the *compound butter. Pull the husks back into place, (they may be a little loose, but that’s fine. Next, grill the corn, turning frequently, until the husks are charred, and corn is tender about 10-12 minutes.

To Serve:
Pull back the husks, sprinkle crumbled Queso Fresco over the corn and lime wedges. Enjoy!

*Compound butter: Butter that has been mixed with fresh garlic, spices, and or fresh herbs.

Homemade Chili

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Homestyle Fried Potatoes

Homestyle Fried Potatoes

I’ve been making these potatoes since my daughter was very young. She loved them so much that they were a regular side dish on most nights.

Working in a diner, I serve home fries, as a side with eggs and bacon all the time. People love their potatoes for breakfast. Imagine having them with dinner. Let me show you how I make my Homestyle Fried Potatoes.

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Homestyle Fried Potatoes

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Equipment: 12-inch sauté pan

Ingredients:
1 tablespoon olive oil
5 tablespoons of unsalted butter
1 large red onion, finely diced
6 cups of red potatoes, 1/2 inch cubes
2 tablespoons garlic, minced
1/2 cup multi-color mini sweet bell peppers, finely diced
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly cracked black pepper
2 tablespoons dried oregano
1 teaspoon garlic powder
2 tablespoons freshly minced Italian flat leaf parsley

Directions:
In a (12 inch) sauté pan, preheated on medium heat, add olive oil and diced red onion. Sprinkle with 1/2 tablespoon of the Kosher salt, 1/2 teaspoon of the black pepper, 1 tablespoon of unsalted butter, and garlic powder. Cook for 5 minutes until onions are soft. Add the freshly minced garlic and toss through.

Turn the heat down to medium-low, add the remaining butter and allow to melt. Add the diced red potatoes, diced sweet bell peppers, and dried oregano. Using a flat spatula, toss the potatoes to coat.  Allow the potatoes to cook for 5 minutes before turning. Continue cooking on medium-low heat for another 20-25 minutes, turning occasionally until potatoes are browned and cooked through. Turn the heat off add finely minced fresh Italian flat leaf parsley and toss.
Serve hot.

 

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Sauteed Wild Mushrooms

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Perfectly sautéed mushrooms can elevate any dish to the next level. Whether you’re using them as a side dish, or maybe in lasagna, their beef-like texture and earthy flavor make the perfect meat substitute. Here’s a little secret I’m really excited about, my new upcoming  video, on how to incorporate sauteed wild mushrooms into a dish that puts a spin on a traditional recipe we all love. www.YouTube.com/LindaHamel

Mushrooms are like little sponges, they absorb flavor really well. The three things that all mushrooms love are butter, garlic, and Thyme. Whether you choose a domestic mushroom, wild mushrooms, or a combination of both, the cooking technique is the same. This is my recipe for the best sautéed mushrooms EVER!

First, I’m going to my hanging herb garden to grab a few sprigs of Thyme.

Thyme

Thyme is one of those herbs that pairs well with so many dishes. When Thyme matures,  the stems become hardy and wood-like. If that’s the case, you only want to use their leaves.  The outer sprigs of my plant are still green and tender so, as I snip off a few sprigs for this dish, I don’t worry if the stems getchopped up along with their leaves.

If you are not able to find fresh Thyme, dried Thyme is perfectly fine. If you’re not a fan of this herb, just leave it out, it’s totally optional.  I love the minty/lemony flavor of thyme, so I’m using both types for this recipe.

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I’m using a combination of domestic and wild mushrooms for this recipe. Let’s talk about the different varieties I have here.

Oyster Mushrooms

This one in the above picture are the Oyster mushrooms. Whenever using mushrooms, take a damp cloth and clean the outside to remove any dirt that may be on them. To cut an Oyster mushroom, use a sharp knife to carefully cut around the firm central stem and the individual caps will fall away. Tip:  Reserve the stems for adding to stock. I’m not slicing the caps any smaller because these are the perfect size.

Trumpet Mushrooms

These are  the Trumpet mushrooms. I just slice of the tip off the bottom of the stem,  the rest of the mushroom I cut up into 2 inch chunks.

Both the Cremini (baby Portobello mushrooms) and white Button mushrooms I slice the same way, with their stems.

Shitake Mushrooms (2)

With Shitake mushrooms, I remove their tough stems and slice the caps.  Save the stems for stock.

Portobello Mushroms

The Portobello mushrooms, I remove the stems and then using a spoon, clean their gills from underneath the cap, then slicing them, fairly thick

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Now we are ready,  the mushrooms are prepped

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Yields: 6 servings
Equipment: Deep sided sauté pan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:
3 tablespoons unsalted butter
2 tablespoon olive oil
1 teaspoon minced fresh Thyme leaves
1 tablespoon dried Thyme
( about 1 1/2 pounds of mushrooms total)
2 large Portobello mushrooms, cleaned and sliced
1 pint of white Button mushrooms, cleaned and sliced
2 pints of Cremini mushrooms, cleaned and sliced
5 Oyster mushrooms, cleaned, central stem removed and discarded
6 Trumpet mushrooms, bottom tip removed, then sliced into 2 inch pieces
10 Shitake mushrooms, cleaned, stems removed and discarded, caps sliced
3 tablespoons minced garlic
1 teaspoon freshly cracked black pepper
2 teaspoons of Kosher salt
1/4 cup unsalted beef stock, or a good red wine

Directions:
In a large deep sided sauté pan ( if you don’t have one of these pans, sauté your mushrooms in two batches, about 5 minutes per batch) on medium heat,  add unsalted butter, olive oil, fresh and dried Thyme. When butter has melted, add the mushrooms, tossing and stirring continuously. As the mushrooms cook they will start to release their water.  Add in the minced garlic and black pepper, again, stirring occasionally.  Once all the their water has evaporated, there will be mushroom bits stuck to the bottom of the pan. Add the beef stock and scrape all those delicious bits up using a wooden spoon. Once the mushrooms have really started to brown, this is when you want to salt the mushrooms. Continue stirring and allow the mushrooms to cook, absorbing the remainder of the beef broth and become tender, about 10 minutes. Serve hot.

 

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Homemade Stuffing With Italian Sausage And Mushrooms

Sweet And Hot Italian Sausage Stuffing (3)

Sweet And Hot Italian Sausage Stuffing (2)

Sweet And Hot Italian Sausage Stuffing (1)

I’ve been talking to a lot of people who say their favorite holiday dish is the stuffing, or dressing. I have to agree. My family’s traditional stuffing recipe has changed over the years. The ingredients are the same but the preparation is totally different. I remember my mother stuffing the turkey before it went into the oven. My stuffing is done separate from the bird and I believe it makes a big difference in the way that the turkey cooks. You can check out my turkey recipe under the “holiday dishes” category in the menu (top right hand side) of my homepage.

I’m going to a Christmas party this year so I’m bringing the stuffing. I’m using a disposable, deep sided baking pan for easy transport.

In my opinion the best bread for the bread cubes is Ciabatta bread. Let’s talk a little bit about the bread cubes and how easy it is to make your own.

I do think that you’ll want to make a large amount of this recipe. Family and friends love this dish and always want extra helpings. It’s also great to serve the next day, especially with a ladle of you favorite gravy on top!

 

 

 

 

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Sweet And Hot Italian Sausage Stuffing (2)

Yields: 12 servings
Prep Time: includes prepping all veggies along with, sauteing all ingredients -40 minutes
Baking Time 1 hour 10-15 minutes
Total Cook Time: 1 hour 50-55 minutes

The day before I make the stuffing, I make the homemade bread cubes.
Equipment:
2- 1/4 size sheet pans
Ingredients:
2 loaves of Artisan bread – Ciabatta,
3/4 of cup olive oil
1-1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Directions:
Preheat oven to 250 degrees F.
In a very large mixing bowl, add the bread cubes, Kosher salt and black pepper. Slowly drizzle the olive oil into the bowl, and with the other hand toss the bread cubes around so they are all evenly coated with the olive oil, salt and pepper.

Spread the coated bread cubes evenly over both sheet pans. Bake for 1-1 1/2 hours until bread is light toasted and completely dried out.

Day of Stuffing- Step 1:
Using 1/4 cup of butter (4 tablespoons) grease 13 x 9 x 2 casserole baking dish.

Ingredients:
2 pints of whole Cremini mushrooms quartered
2 tablespoons of fresh thyme leaves
1 tablespoon of minced garlic
2 tablespoon of unsalted butter
1 tablespoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper

Directions:
In a large saute pan, on medium heat, add butter and olive oil to pan. Add in the Cremini mushrooms, minced garlic, pepper and fresh thyme leaves. Stir all the ingredients through and saute mushrooms for about 5 minutes. Once the mushrooms have softened and released their juices, sprinkle in the salt. Saute for another 10 minutes. Turn the heat off and transfer the mushroom to a bowl and set aside.

Step 2 and 3:
Italian Sausage:
Ingredients;
1 pound each of sweet and hot Italian sausage, casings removed
1 tablespoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1 sprig of fresh rosemary

4 tablespoons unsalted butter
1 large onion diced
2-1/2 cups of chopped celery
2 teaspoons minced garlic
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Directions:
In a large saute pan, on medium heat, add in olive oil and sausage braking it up with a wooden spoon. Add the sprig of fresh rosemary and cook for around 15 minutes or until no longer pink. Discard the rosemary stems, drain.  Remove cooked sausage with a slotted spoon and transfer to a bowl.

In the same saute pan. on medium heat melt butter. Add in onion, celery, minced garlic, Kosher salt, and pepper. Saute until tender, about 8-10 minutes. Remove from heat and let cool.

Step 4: The Mix:
3 large beaten eggs (cage-free)
3/4 cup of grated Parmesan cheese
1 teaspoon dried oregano
1 tablespoon chopped fresh rosemary leaves
2 tablespoons of fresh chopped sage leaves
2 tablespoons of freshly chopped Italian parsley
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 quart unsalted chicken broth

Directions: Preheat oven to 325 degrees F.
In a large bowl, add the beaten eggs, cheese, all herbs and seasonings. Add the cooked mushrooms.  Combine really well so the mushrooms are completely coated.

In another very large bowl, combine cooked bread cubes, cooked sausage, and cooked celery mixture. Add the egg- mushroom mixture to the bowl and toss through.

Finally, slowly pour the chicken broth over all the ingredients, allowing all the bread cubes to absorb the liquid. Continually stirring gently, as you add the liquid. There will most likely be extra liquid in the bowl, that liquid will get absorbed during the baking process.

Spoon the stuffing mixture to the buttered casserole dish. Pour over any excess liquid left in the bowl.  Cover and bake for 1 hour. Uncover, bake and additional 10-15 minutes, or until light golden brown, and meat thermometer reads 160 degrees F.

 

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