Grand Lagoon Yacht Club

T.J. Daigrepont, Chef/Manager
Wanda Enfinger, Vice Commador
10653 Gulf Beach Hwy.
Pensacola, FL
850-492-0255

Acadian Stuffed Mushrooms, Grillades and Rice, Praline Créme Brulee

Acadian Stuffed Mushrooms

• 8-12 large open mushrooms
• 2 Tbsp. butter
• 1/4 cup finely chopped onion
• 1 garlic clove, peeled and minced
• 1/4 lb. bulk pork sausage
• 1/8 tsp. dried thyme
• 1 Tbsp. chopped fresh parsley
• Pinch of ground allspice
• Pinch of cayenne
• Pinch of dried hot red pepper flakes
• Salt and black pepper
• Dash of liquid smoke
• 2 Tbsp. fine fresh bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 1/2 tsp. hot paprika
• 1/2 cup red wine

Preheat oven to 400 degrees. Remove the mushroom stems and chop fine. Set the caps aside. Melt half the butter in a small skillet and cook the chopped mushroom stems, onion and garlic until softened and excess liquid has evaporated. Remove from the heat and add the sausage, thyme, parsley, allspice, cayenne, pepper flakes, salt and pepper to taste and liquid smoke. Mix well. Stuff the mushroom caps with the pork mixture and arrange them side by side in an oiled baking dish. Mix together the bread crumbs, cheese and paprika and sprinkle over the stuffing. Dot with the remaining butter. Pour wine on bottom of pan. Place mushrooms on top. Bake about 20 minutes, basting once or twice with the juices in the dish. Serve hot.

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• 1 1/2 - 2 lbs. boneless beef and pork round
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. white pepper
• 1/4 tsp. cayenne
• 1/2 tsp. mustard powder
• 7 Tbsp. corn oil
• 1/4 cup all-purpose flour
• 1 large onion, peeled and chopped
• 1 garlic clove, peeled and minced
• 1 celery stalk, chopped
• 1 green pepper, cored, seeded and chopped
• 1 cup tomato puree
• 1 cup stock or water
• 1 bay leaf
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. Worcestershire sauce
• 2 cups hot cooked rice

Cut beef and pork into 1/4 inch thick slices and trim all fat. Then cut into 2-3 inch squares. Mix together the salt, peppers, cayenne and mustard. Rub this seasoning mixture into the beef and pork, reserve any leftover seasoning. Heat 2 Tbsp. oil in a deep skillet and brown the meat, in batches if necessary. As the meat is browned, remove from pan. Add the rest of the oil to the skillet with the flour and cook, stirring constantly, to make a dark brown roux (the color of hazelnut shells). Scrape the bottom of the pan as you stir. Add the onion, garlic, celery and green pepper and cook until golden brown, stirring occasionally. Stir in the tomato puree, stock or water, bay leaf, parsley and Worcestershire sauce as well as any reserved seasoning mix. Bring to a boil. Return the beef and pork to the skillet and mix into the sauce. Cook gently for one hour, stirring occasionally. Serve over hot rice.

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• 2 cups heavy cream
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1 tsp. vanilla
• 1/4 cup firmly packed light brown sugar
• 1/4 cup finely chopped pecans

Preheat oven to 300 degrees. Scald the cream. Beat the egg yolks with the granulated sugar and vanilla until the sugar has dissolved. Stir in the hot cream. Strain into six ramekins or other individual serving dishes. Place the ramekins in a roasting pan and pour hot water halfway up the sides of the ramekins. Bake in this water bath for 20-25 minutes or until just set. Remove from the water bath and cool. Heat the broiler. Mix together the brown sugar and pecans and sprinkle in an even layer over the top of the custards. Place under the broiler, about 5-6 inches from the source of heat and cook gently until the topping has melted and caramelized. If the sugar begins to burn, move the ramekins further away from the heat. The caramelizing will take 4-5 minutes. Cool and chill before serving.

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