Cajun Seared Portabella Fillets With Avocado Cream Oprah Recipes

Steps:

• Preheat grill.
• In a wide shallow dish, mix together all ingredients except olive oil and mushrooms.
• Lightly brush both sides of the mushrooms with oil, then dip them in the spice mixture until thoroughly coated.
• Place mushrooms on the grill stem side down and cook about 8 minutes. Turn them over and cook about 6 minutes, or until tender and browned.

Steps:

• Preheat oven to 350°F. Toss garlic cloves with oil in small baking dish. Cover with foil and bake until garlic is tender, about 40 minutes. Remove from oven; cool. Peel garlic and mash with fork. Set aside.
• Melt butter in heavy large pot over high heat. Add sausage and mushrooms and cook until brown, about 7 minutes. Stir in Cajun seasoning. Add clams, mussels, clam juice, tomatoes and reserved roasted garlic. Cover pot and cook until clams and mussels open, about 6 minutes (discard any clams and mussels that do not open). Using tongs, transfer clams and mussels to large bowl. Add shrimp and halibut to cooking liquid. Cover and cook until opaque in center, about 3 minutes. Return clams and mussels to pot. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl.
• Spoon seafood sauce over pasta. Garnish with green onions and serve.

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Steps:

• Preheat oven to 325.
• Wipe outside of mushrooms gently with damp cloth.
• CHICKEN.
• Rinse chicken with cold water and pat dry.
• Use microwave steamer or stovetop steamer.
• Put 6 cloves smashed garlic in water.
• Place chicken in steamer portion.
• Sprinkle with garlic salt.
• Cover, cook until juices run clear (5 minutes in micro).
• When done and cooled a little, put thru food processor or chopper until finely chopped.
• Set aside.
• POTATOES.
• Wash, cut in half and boil until fork tender.
• Peel and mash thoroughly.
• Add milk and 1 teaspoon butter to potatoes.
• Whip until smooth.
• Set aside.
• COMBINING.
• Heat saute pan and add 1 tablespoon butter and 1 tablespoon EVOO.
• Saute shallots, peppers and celery for 2 minutes.
• Add wine and reduce for 1 minute.
• Stir in chicken.
• Stir in basil, Creole seasoning, salt and pepper.
• Mix in potatoes.
• Rub EVOO on outside of mushrooms.
• Place open side up on baking sheet and spread half of chicken mixture on each mushroom.
• Bake at 325 for 15 minutes.
• Sprinkle with Paprika.
• Serve immediately.

Steps:

• In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.