Perplexed Portobello Steak with Mushroom Puree & Mushroom Crudo

When I shared with you Lamb Sausage recipe, I received so many requests to share another recipe which you can serve your guests. So today I will be sharing with you Portobello Steak with Mushroom Puree & Mushroom Crudo recipe.

Portobello Steaks Recipe


  • 3 Portobello Mushrooms
  • 2 small Onion, diced
  • 1/2 whole Garlic Cloves, minced
  • 4 tablespoon Balsamic Vinegar 
  • 2 tablespoon White Wine
  • 1 teaspoon Thyme
  • 1 teaspoon Rosemary
  • 1 tablespoon Extra-Virgin Olive-Oil


  1. Remove the stems of the mushroom and preheat the pan to start cooking this recipe.
  2. Add a little bit of onion and some garlic and cook for 3 minutes over high heat.
  3. Add remaining ingredients, except for the mushrooms, and turn to medium.
  4. When the ingredients turn golden brown add the mushrooms.
  5. Turn the mushrooms upside down and add more oil if required to avoid burning.
  6. Put the mushrooms on the plate and put the juices in the pan on top of it.

Stuffed Mushrooms

Mushroom Puree


  • ½ pound Crimini Mushrooms, finely diced
  • ½ pound fresh Shiitake Mushrooms, trimmed and finely diced
  • 2 Shallots, minced
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 tablespoon Unsalted Butter
  • 1 teaspoon minced fresh Thyme Leaves
  • ½ cup Vegetable Stock
  • 1 tablespoon Sherry Vinegar
  • Salt, to taste
  • Freshly Ground Black-Pepper


  1. Heat a sauté pan over medium-high heat and add oil and butter.
  2. Sauté the shallots until translucent, about 1 minute.
  3. Add the mushrooms and thyme; sprinkle with salt and pepper, and cook over moderate heat for until the mushrooms’ liquid evaporates about 10 minutes.
  4. After this pour some vinegar and keep it on low flame for 5 mins.
  5.  Carefully transfer mixture to a blender and puree until it reaches a smooth consistency, but still thick.
  6. Refrigerate until ready to use.

Mushroom Crudo


  • ½ cup Mushrooms, thinly sliced
  • ¼ cup Red Onion, finely diced
  • 1 teaspoon Garlic, finely chopped
  • 2 tablespoons Green Garlic, finely chopped
  • 1 tablespoon Parsley, finely chopped
  • 1 teaspoon Sherry Vinaigrette
  • 3 tablespoons Extra-Virgin Olive Oil
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste


In a bowl, combine mushrooms, onion, garlic, parsley, and vinaigrette.  Steam in olive oil and stir well.


  1. Place a layer of Mushroom Puree on the bottom of a plate.
  2.  Layer with Portobello Steak and top with Mushroom Crudo.
  3. Serve with Roasted Yukon Gold Potatoes and Ketchup or any other sauce as per your taste preference.

Spicy Winter Lamb Sausage

If are looking for the bbq recipe which you can serve in front of your guest, today I will share with you a spicy lamb sausage recipe.

Lamb Sausage


  • 1 large Leg of Lamb
  • 1 pound Pork Fat
  • ¼ ounce Pink Salt
  • 2 ¼ ounces Kosher Salt
  • 2 tablespoons Cayenne Pepper
  • 1 ½ ounces Dextrose
  • 4 oz Milk Powder
  • 1 teaspoon All Spice
  • 1 teaspoon Mace
  • ¼ teaspoon Ground Clove
  • 1 teaspoon Dry Marjoram
  • 2 oz minced Garlic
  • 1 minced White Onion
  • ¼ cup Thyme Leaves


  1. Place meat grinder attachment into the freezer and make sure it is ice cold before you grind your sausage mixture.
  2. Cut the leg of lamb butt into ¼ inch dice and combine all ingredients except milk powder and chill for at least four hours.
  3. Add milk powder to meat when you take it out of the freezer, making sure that you combine all ingredients really well before adding to the mixer.
  4. Once everything is cold, place pork mixture into a meat grinder on medium speed in your kitchen aid attachment, making sure not to overwork the engine.
  5.  This is where you can make sausage patties or if you are adventurous you can fill hog casings.
  6. I find that 3.5 or 4oz patties are the best sizes.
  7. Just put these sausages on a bbq grill and cook for 45 mins.
  8. Serve with rice balls.

If you have any doubts regarding this recipe feel free to contact us here.

Four Things That Are Worth The Fuss

My goal for this website is to show you foods that are easy to make and healthy to eat. Good food should be available to everyone, no matter how pressed for time or lousy in the kitchen you are (or think you are.) So pretty much everything I talk about here is about eliminating ‘the fuss’ from your cooking.

being fussy

There are a few things that require a smidgen of extra work (or cost) but to me, make a huge difference in the quality, taste, and overall enjoyment of a dish. Consider them ‘low investment, high return.’

These are four things I never cut corners on.

Fresh ground black pepper

This is a no-brainer for me. I was still at university when I first discovered the joys of a pepper mill, and I have never looked back. And if I could make time for it as a sloppy, fast-food-eating, beer-drinking college kid, I think you can surely make the time for it too.  Fresh ground pepper just perks a dish right up, and there’s something kind of soothing about the sound of those little peppercorns crackling apart as you twist.

You’ll have to spend a few extra dollars to buy a pepper mill, but peppercorns are still dirt cheap and will last you ages. Here’s how black pepper impacts your health in every possible way.


Sea Salt

No, you do not need to spend dozens of your hard-earned dollars buying fancy Himalayan pink-tinted salts (though you can if you want to!) Many grocery stores sell small containers of sea salt (often found with the specialty items) or even large containers of it carried with the regular items. It is worth paying a bit more for a smaller amount (and anyway, be honest: when’s the last time you finished one of those boxes of table salt?)

There is something about a good sea salt that brightens a dish up much more than regular salt. If you can find it (and afford it) pick up a small bit of ‘fleur de sel’ – this French sea salt is considered the best finishing salt in the world. (“Finishing salt” means you put it on only at the very end of the dish – and the good thing about this is you’ll typically need to use much less of it than if you were adding it earlier it on and boiling the crap out of it. )

Don’t confuse sea salt with table salt. Want to know the difference? Click here.

Sea Salt

Real Parmesan cheese

Ok, actually, real Parmesan cheese is called “Parmigiana Reggiano”, but this is actually a trademarked name, and so technically to be called that a cheese must come from a specific region/producer. (It’s similar to the difference between real “Champagne” and generic bubbly.)

You don’t have to buy this uber authentic kind, but get thee to a cheese shop (or even the fresh cheese section of your grocery store) and look for a brick of Parmesan, or even Romano cheese. These cheeses are very hard and grate up finely and beautifully. You will never ever go back to pre-grated or  ‘shaker’ Parmesan again.

Cheese like this is phenomenal on pasta, and great on salads and soups as well. You can buy a grater specific for cheeses, but I just use my regular 4-sided box grater and it works great. If you wrap the cheese well, it will last for several months in the fridge. (Typically it will get too hard to grate before it actually goes ‘bad’.)

Parmesan cheese

Citrus Zest

When a recipe calls for fresh-squeezed lemon (or lime or orange) juice, I’ve been known to sub in the bottled stuff. I keep those little squeezy bottles of lemon and lime juice in my fridge and typically rely on them for salad dressings or to perk up a drink. BUT. When a recipe calls for ‘zest’ or grated rind, make no substitutions! It is worth it to pick up a lemon (or lime or orange) and grate that bad boy up.

So next time you find yourself making a lemon loaf, and the recipe calls for a couple tablespoons of finely zested lemon rind – don’t think you can get away with just adding extra lemon juice. I have done this in the past, and it just doesn’t compare. The bitterness of the rind adds a real complexity to the flavor and it’s really worth adding the real thing, even if it can be a pain to grate and your hands will smell like lemons for two days.

Citrus zest


So those are the four things I consider ‘worth the fuss’. I’d love to hear what you guys think. Are there ingredients you stand by, no matter how much longer they take to prep or how much more they cost to buy? What’s ‘worth the fuss’ to you?

How To Rescue Produce That’s About To Go Bad

If you liked our breakfast quesadilla recipe, today I will share with you how you can rescue produce that’s about to go bad.

Has this ever happened to you? You spot a good deal on raspberries so you buy several pints of them with no real plan for what to do with them? Or you pick up a head of broccoli with the intention of making a stir-fry, but your honey comes home with a pizza instead?
fresh food

Now that produce is just sitting there in your fridge, threatening to go bad. Taunting you with its limited lifespan. Well, don’t worry — nature doesn’t have to win this one.

The solution? The freezer, of course!

Wash, dry, and peel/chop the produce however you’d want to eat it. For instance, I peel and chunk up bananas, or just chop up broccoli florets. Berries stay whole, peppers get sliced, etc.

If you want to get fancy, you can spread the product out on a clean baking sheet and freeze them that way. This keeps them from sticking together. Place in a freezer-safe storage bag once they’re completely frozen and use as required.

freezer-safe storage bag

Or you can do what I do, also known as the no-fuss method, and simply keep two big heavy-duty resealable bags in the freezer, one for fruits and one for veggies. Just add in (and use up) produce as necessary.

This method is fun because you can end up with huge varieties of fruits every time you make a smoothie — a couple chunks of pineapple, some strawberries, half a banana, and oh, a lonely little kiwi slice. Huge variety, no waste. Love.

(However, if you have, say, 4 pints of raspberries, you may want to freeze them all together in case you decide to do something specific with them. (Like to make a pie?)

Here’s more on how to freeze fresh fruits and veggies before they go bad