Culinary Coaching Craziness – Vegetarian Style – “The Main” and Dessert

Whoa! This series of blog posts has gone on too long. Meaning, I have learned to never try to post an entire dinner party at one shot! Better to do individual dishes than to linger on and on and on and on and …. DOHHHH!

The main course here comes from a lingering obsession of mine to create a veggie burger that actually has decent flavor AND texture, that you can throw on the BBQ next to the steaks and not feel like the “98 lb weakling”. The obsession spawned this creation which can easily be turned into “meat-loaf”, burgers or as I did here, steaks (truly just meatloaf sliced and grilled…) It has gotten universal rave reviews by carnivores and herbivores alike. Enjoy!

Wild Rice and Portobello Mushroom “steak” with Basil Pesto and Kalamata Olive Tapenade

Wild Rice and Portobella mushroom "steak"

Wild Rice and Portobella mushroom “steak”

1 cup rice, seven grain
3 cups mushrooms, quartered
1 cup cheese, fruliano, grated
1 egg
1 cup bread crumbs (I like Panko)
1 garlic clove
1 small onion
olive oil, sea salt/pepper, basil pesto, “olive” oil to taste and to garnish

  • Cook rice according to directions
  • Saute or roast mushrooms, tossed in olive oil and sea salt/fresh pepper
  • Food process 1/2 cup of rice, 1/2 cup mushrooms and egg
  • Mix all the rest of the ingredients together with the processed mushroom and rice mixture
  • Press mixture into a parchment lined 9×9 pan (or make into burgers)
  • Bake until firm. Chill and slice into whatever shape you wish. Re-heat under broiler or on BBQ until hot and golden brown
  • Serve with basil pesto or oil and olives food processed with olive oil till smooth

Course 4 – dessert… FINALLY!

Wild Turkey Bourbon Creme Brulee
So this uses the remainder of the Wild Turkey that almost de-railed this cooking class right off the bat. And while this recipe is not a “tjthefooddude” original, it does come  from my days as a pastry chef at Savoir Fare, but is one of my favorite creme brulee recipe’s EVER! 

Wild Turkey Creme Brulee

Wild Turkey Creme Brulee

4 extra large egg yolks
1/2 cup cream
1/2 cup half n half cream
1 1/2 oz bourbon
1/4 cup sugar

  • Place sugar, cream and half n half in a sauce pan and bring to a simmer over medium heat
  • Slowly add hot cream to the egg yolks, whisking constantly to temper yolks. Once it is all combined, add bourbon
  • Pour mixture into creme brulee ramekins set into a baking pan. Put warm water into pan (creating a water bath) and place into a 350 degree oven
  • begin to check after 18 minutes or so. Creme Brulee is done when the middle centimetre only still jiggles
  • Remove and chill
  • To serve, sprinkle sugar on top and caramelize under broiler or with a propane/butane torch
  • Serve with caramel sauce and a WICKED ESPRESSO!
Espresso time!

Espresso time!