We've hosted our recipe contest for 11 years, and continue to be humbled annually by the innovative submissions that we receive. We don't envy the judges. They taste and savor, ring their hands, dither and debate - which recipe should be designated the winner. After much thoughtful consideration, they narrow the choice down to one, and leave the others behind. But not this year.
We've requested and been given permission to print three recipes (one each in the months of April, May and June) that caused a delicious dilemma for the judges. Should one of them been the top-rated recipe in this year's contest? The judges' decision remains firm and unchanged. See for yourself whether the judges were right or wrong. The decision is yours to make. Whatever your thoughts, we know that you'll find yourself in complete agreement that the following 3 months display extraordinary recipes.
This first recipe in the 3-part series was submitted by Allen Witzel as part of a class project. His instructor writes that "he is completing his culinary education at Culinard, The Culinary Institute of Virginia College. Allen cooks every night for his 15 family members and is in the process of building a catering venue in the country near Chattanooga, TN that can host weddings and special events."
With creative fare such as his Mushroom Surf & Turf we're convinced that Allen will be quite successful with his catering business!
Allen's created a tasty twist on surf and turf!
Allen Witzel's Mushroom Surf & Turf
The Mushrooms and Their Filling
6 portobello mushrooms
3 ounces tenderloin, diced small
3 ounces Blue Crab, diced small
½ shallot, diced small
½ clove garlic, minced
2 green onions, diced small
1 ounces panko
3 ounces goat cheese
Salt and pepper, to taste
Parmesan cheese
Bearnaise sauce (recipe below)
Garnishes: Parmesan cheese, very small diced red and green pepper
- Remove the stems from the portobello mushrooms, dice the stems and set aside. Remove the mushroom gills, then brush the caps clean and arrange them in a single layer in a shallow baking pan that's been coated with nonstick spray. Season each mushroom cap with salt and pepper and set aside.
- Add the fillet, crab, shallot, garlic, green onion, panko, goat cheese, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide the stuffing between the mushroom caps. Gently compress the stuffing to form a slight mound in each mushroom.
- Bake until the crab mixture is set and light golden brown, 9 to 11 minutes.
- Remove from the oven and top with Parmesan cheese. Return to oven and bake until cheese is melted.
- Drizzle bearnaise sauce over the mushrooms.
- Garnish with Parmesan cheese and peppers, as desired.
The Bearnaise Sauce
1/3 cup white wine or champagne vinegar
1/3 cup dry white wine
3 tablespoons minced shallots
3 large egg yolks
8 tablespoons unsalted butter, cut into 8 to 10 pieces
1 tablespoon minced fresh thyme
Salt and pepper, to taste
- Place about 1 inch of water in a small sauce pan and bring to a simmer.
- In a small skillet, bring vinegar, wine, and shallots to a boil. Reduce to medium heat and cook for 8-10 minutes until reduced to about 2 tablespoons. Strain liquid into a heatproof bowl that will fit over the sauce pan.
- Whisk egg yolks into vinegar mixture and place bowl on the sauce pan over simmering water. Continue whisking for 3 to 4 minutes until mixture begins to thicken. Make sure water is barely simmering and not boiling. When mixture has thickened and appears slightly shiny, begin adding butter one piece at a time, allowing each piece to melt before adding the next.
- When all butter is incorporated, add thyme and salt and pepper to taste. If not serving sauce immediately, keep over simmering water, whisking regularly.