Bacon wrapped baby portabellas with a chunk of mozzarella and a basil leave drizzled with balsamic vinegar. Gary
I like to stuff mine with pesto, mozzarella, and fresh basil. Also they don't take to long to get to temp so keep an eye on it.
Yeah, they are fairly thin should cook pretty fast. I'm thinking two hours tops-- and that if I can keep the smoke temp really low.
2hrs is pushing it into dry territory. Smoke for ~30mins and wrap in foil take it off the grill @135F and let stand for ~20-30mins, it will continue cooking to good internal temps with juicy goodness
Potluck after church tomorrow so I decided to try a new recipe. Pierogi Casserole http://realwomen.phillycanada.com/recipes/542663/Easy-Pierogi-Casserole Made like a lasagna but is supposed to taste like delicious potato and cheese pierogies. I will let you know how it tasted. Campinspecter was inspired to also make something so we are taking his awesome looking fruit salad.
I am going to have to try the recipe for that casserole-- just saying. Pierogies are my favourite, I've made the local grocer stock them for when the craving strikes.
Well they tasted good and disappeared fast. I had already cooked them but when they got warmed up the bottom layer of noodles went a little hard so next time I might pre-cut the bottom layer of noodles into serving size pieces. Campinspecter's fruit salad also disappeared fast. Both were winners at this potluck.
Leftovers. Last nights loin with a merlot cream reduction, asparagus with a tarragon hollandaise sauce.
The last time I was in SoCal I stopped in at a little hole in the wall Mexican joint and got lunch. I ordered a chicken quesadilla that was covered in salsa roja, fresh lettuce, and fresh cilantro. It was the best mexican food I've ever had. I'm going to take a crack at it tonight.
That sounds awesome. Authentic Mexican food is some of my favorite stuff. Not much for options around here (which is fine 'cause I like making my own stuff anyway) but I spent some time in Arizona and some of the Mexican places down there were off the charts. Good luck with the quesadilla...take a pic.
I like to get Mexican food in restaurants when you're the only white dude in there...and when you walk in the door you get the "wtf is THIS guy doing here" look from everyone. That's when you know you are in the right place.
