portobello

[Finney]

I grill mine direct. EVOO on first, a little S&P. Cook gill side down for about 5 min. Turn over, cook about 4 min. Put crumbled Blue Cheese on them and remove when the cheese starts to melt.

They're gooooooood! :!:

As to: what should I do with em?
I generally eat mine.... but be creative. #-o
sorry, I couldn't help myself.

 

[Beech Bang]

I grill mine direct. EVOO on first, a little S&P. Cook gill side down for about 5 min. Turn over, cook about 4 min. Put crumbled Blue Cheese on them and remove when the cheese starts to melt.

They're gooooooood! :!:

As to: what should I do with em?
I generally eat mine.... but be creative. #-o
sorry, I couldn't help myself.

What's EVOO?

 

[Guest]

I grill mine direct. EVOO on first, a little S&P. Cook gill side down for about 5 min. Turn over, cook about 4 min. Put crumbled Blue Cheese on them and remove when the cheese starts to melt.

They're gooooooood! :!:

As to: what should I do with em?
I generally eat mine.... but be creative. #-o
sorry, I couldn't help myself.

What's EVOO?

Extra Virgin Olive Oil.

 

[Bruce B]

I usually do mine on the grill as stated above then cut it up and eat it with a nice thick medium rare rib eye steak and wash the whole mess down with a cold beer or a nice glass of merlot or shiraz.

 

[CharFace]

A little fresh, minced garlic is a nice addition just prior to serving!

(Or just put a small amount of granulated garlic on with the S & P )

 

[BigGQ]

I do mine a couple of ways...

Whole caps...butter spray or EVOO and grill gill side down for 5 minutes, flip, pour on some Ponzo sauce and cover with fresh grated parmesan cheese and grill till cheese melts into the cap.

Sliced...caramelize some onions with butter/EVOO and roasted garlic. Add mushrooms and cover for 5 minutes. Deglaze with some sweet rice wine and reduce until slightly thickened. Sprinkle some Parmesan Garlic seasoning and serve over a hot steak. Slap your mama good!

Finney's sounds good too. Might give it a run.

 

[Forkin Pork]

Bruce

Hey Bruce
When your done washing down your culinary mess....and I can only hope it was with a Shirzas.
Didn't you end your evening with a cup of expresso and some sambuca on the side?

Oh in case anyone wants to know, I make my own sambuca, both clear and dark, I have to admit...people say it's better then any store bought.

Taking orders in 1 week

Hey Bruce, how many holes to wise guys dug this week?
Northsmoke Connecticut