American Fusion Patty Melt with Mushroom and Bacon Gravy

American Fusion Patty Melt

My American Fusion Patty Melt with Mushroom-Bacon Gravy was inspired by one of my favorite recipes EVER, Low Country Bacon Gravy. My parents taught this girl how to love her gravy and I’ve been cooking the recipe ever since. Brown, giblet, milk, mushroom, and onion gravies have all found a home in both my heart and hearth.

The quintessential American food has graced many plates in my lifetime, so I had a hunch that the savory milk gravy would pair beautifully with my True Aussie Beef and Lamb and blended mushroom patty melt. My hunch paid off with a First Place Win at the 2018 Annual Mushroom Festival Amateur Cook-Off held in Kennet Square, Pennsylvania on September 8, 2018.

Lamb and Beef Patty Melt

The Mushroom Festival 2018 WINNING RECIPE: Grass fed True Aussie Beef and Lamb Burger, blended with portabella and white button mushroom, topped off with Low Country Mushroom Bacon Gravy

About The Cook-Off:

The 2018 theme is: Mushrooms Blended with Grassfed Beef or Lamb

Blended mushroom recipes require ground mushrooms to be mixed with a protein. As a trendy meat extender, the mushrooms create a unique, flavorful combination for burgers, meatballs, tacos, stuffing, or even a Bolognese sauce. The 2018 Mushroom Festival Amateur Cook-Off will focus on blending mushrooms with grassfed beef or lamb. At the Cook-off all recipes will be made with the Australian grassfed beef or lamb of our partner True Aussie Beef and Lamb.

About The Competitors & Awards:

This year’s Mushroom Festival Amateur Cook-off theme was Mushrooms Blended with Grassfed Beef and Lamb. The entries that came in were amazing and ranged the gamut from hummus and burgers to potstickers and chili. Cuisines ranged from Chinese, Mexican, Mediterranean, and American. Each recipe was tested and rated by a panel of local food enthusiasts and the following six finalists were chosen:

  1. Rebecka Evans (Me) of Pearland, TX– American Fusion Patty Melt with Low Country Mushroom-Bacon Gravy
  2. Jill Gilber of Philadelphia, PA– Exotic Spiced Beef & Silky Buttered Mushrooms over Hummus
  3. Devon Delaney of Westport, CT – Ginger Snapped Lamb and Mushroom Lettuce Cups with Lemon Mint Yogurt Sauce & Buttered Pistachios
  4. Janine Washle, of Eastview, KY – Hunter’s Style Beef and Wild Mushrooms over Creamy Parmesan Grits
  5. Lynne Laino, of Downingtown, PA – Kennett Square Gyros with Tzatziki and Crispy Shiitakes
  6. Daniel Richeal of Kennett Square, PA – Mushroom Risotto with Savory Mushroom and Lamb Meatballs

Each of the finalists will take home from the Cook-off at least a $100 Cash Prize, a $250 Gift Card and Party Pack from True Aussie Beef and Lamb and a Kitchen Aid 3.5-Cup One-Touch 2-Speed Chopper with Extra Bowl.

The first place winner will receive $1500 cash prize and a Golden Ticket to the World Food Championships to compete in the Burger Category ($1500 value). Second place receives a $300 cash prize and third place receives a $200 cash prize.  There will be a special $250 cash prize for Best Use of Butter with Mushrooms. 

The Official Rules:

  • Charged with the task of blending mushrooms and the choice to use either True Aussie Beef or Lamb, I decided to blend my mushrooms with both proteins. The 80/20 mixture of ground beef and lamb was the perfect bite of deliciousness set against the caramelized onions, domestic Swiss cheese, and mushroom-bacon gravy. I added my favorite bread, marbled rye to make a marriage of flavors that create this blended American Fusion patty melt.
  • Contestants were also asked to use Challenge Butter in their recipes to be judged in a special ancillary contest for a chance to win $250 cash prize for Best Use of Butter with Mushrooms. Jill Gilber (one of my dearest friends and fellow food competitors) won the contest with her Exotic Spiced Beef & Silky Buttered Mushrooms over Hummus. 
  • Finally, the contestants were asked to submit a photo of their recipe for a chance to win and additional $250.00. The photos pictured on my blog were chosen by a panel of judges as the winner. Doubly blessed, I won the First Place Prize of $1500.00 and then another $250.00 for my recipe photos. The cash prize is such a treat but the experience is priceless! 

Fun Facts About Cream Gravy:

  • People throughout this great nation have long made gravy with whatever is stuck to the bottom of the skillet, but Texas deserves a special citation for their love of cream gravy. It’s a simple, perfect meld of leftover fat, flour, milk or cream and—crucially—plenty of black pepper, stirred together over heat until it’s sufficiently thick. Spooned lavishly over a chicken-fried steak, it’s something akin to heaven in liquid form.
  • Texans can’t take all the credit for milk gravy, Low Country Bacon Gravy, and other milk based gravy are the cuisine of the Southern United States developed in the traditionally defined American South; influenced by African, English, Scottish, Irish, French, Spanish, and Native American cuisines. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. wikipedia.com 

Beef and Lamb Patty Melt Recipe

American Fusion Patty Melt

American Fusion Patty Melt with Mushroom-Bacon Gravy

  • Servings: make 4 burgers
  • Difficulty: easy
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INGREDIENTS:

15 ounces’ True Aussie Ground beef

3 ounces True Aussie Ground Lamb

2 pounds Mixed Mushrooms (baby portabella, white button) divided

1 1/2 cups Heavy cream

22 slices Bacon, (about 24 ounces) 16 slices cooked whole, 6 cooked and chopped, all bacon fat reserved

2 1/2 teaspoons flour

2 sticks Challenge butter, 1 cup

Marbled Jewish Rye Bread

16 slices Swiss cheese

1 large Sweet Onions

1 bunch green onions, chopped

1 tablespoon fresh chopped rosemary

water to thin gravy if necessary

Fresh cracked black pepper to taste

Long rosemary sprigs for garnish

Mixed mushroom for garnish

Instructions:

  • Chop and cook remaining 6 slices of bacon. Leave 1 tablespoon bacon drippings in pan, reserve the rest. Drain on a paper towel and set aside. Reserve remaining bacon fat.
  • Slice large sweet onions thinly, sauté in 1 tablespoon bacon drippings and 1 tablespoon Challenge Butter until caramelized. About 15 minutes. Season with salt and pepper. Set aside
  • Chop 1 bunch large green onions (both green and white parts) makes about 2 cups. Set aside

Sliced Mushroom Blend:

  • Slice 2 ½-pounds mushrooms thinly. Heat a large sauce pan over medium high heat. Add 2 tablespoon bacon drippings and 2 tablespoon Challenge Butter, 1 cup of green onions, 2 teaspoons fresh chopped rosemary, and sliced mushrooms. Cook until crisp and caramelized, (About 5 minutes)
  • Season with a pinch salt and pepper. Set aside to cool.
  • Once mushroom are slightly cooled chop mushrooms in the Kitchen Aid 3.5 Cup One-Touch 2 speed chopper. Set aside half the mixture for blended burgers and half for the for mushroom gravy.

Blended Burger:

  • In a large bowl combine 15 ounces True Aussie Ground Beef, 3 ounces True Aussie Ground Lamb, 1 cup chopped green onion, 2 cups cooled, chopped mushroom blend.
  • Divide blended burger mixture equally into 4 balls. Place the balls on a parchment line baking sheet and shape into 4, 1/4-inch rectangle patties.
  • In a large sauté or grill pan, melt 1 tablespoon Challenge Butter and cook burgers for 3-4 minutes per side or until just cooked through. Transfer to a plate. Reserve drippings

Mushroom Gravy:

  • Add 1 tablespoon bacon drippings, 2 tablespoon Challenge Butter to a large sauce pan. Heat over medium high. Once bacon drippings and butter are melted add 2 ½ teaspoons flour. Cook for 1-2 minutes stirring constantly.
  • Whisk in 1 cups heavy cream. Continue whisking until all the flour mix is incorporated and there are no lumps. Add remaining ½ cup cream and blend well.
  • Reduce heat to low. Add 1 tablespoon Challenge Butter, remaining Mushroom Blend, reserved burger drippings, and chopped bacon. Stir to combine. Season with 1 teaspoon salt and fresh cracked pepper. Keep warm

Making the Patty Melt:

  • Butter 8 slices Marbled Jewish Rye bread with Challenge butter. Using a large sauté or grill pan turn heat to medium and place 4 slices bread, butter side down in the pan
  • Add 2 slices Swiss cheese to each piece of bread, lay two slices bacon on top of 2 of 2 cheese breads and a cooked burger patty on top of 2 of the pieces of bread.
  • Top both burgers with caramelized onions, 2 more slices bacon for each burger, and top with 1-2 tablespoon mushroom gravy.
  • Cover the burger with second slice of bread and cook for 2-3 minutes. Carefully, flip patty melt over and continue cooking until cheese is melted, about 3 more minutes or until heated through.
  • Skewer burgers with rosemary sprigs and serve with additional mushroom-bacon gravy. ENJOY

Special Thanks:

Jennifer Daskevich, Owner @tikihutbrands.com Event MC, Culinary Brand Ambassador, True Aussie Beef and Lamb

Jennifer Basciani, Mushroom Festival Amateur Cook-Off and Culinary Event Coordinator 

John D’Amico J.D. Mushrooms, Inc Senior VP

Challenge Butter

Kitchen Aid Brands

Sources: 

The Mushroom Festival – The Mushroom Festival

Fun Fact About Gravy- My Recipes .com

Lowcountry – Wikipedia 

 

 




Father’s Day Oyster Bed Surf and Turf Dinner

Father's Day Recipes

We’re celebrating all the dads we know and love this Father’s Day with a delicious Oyster Bed Surf and Turf dinner of Shrimp Scampi and rosemary-garlic rubbed, Bone-In Rib Eye. I know your dad will go crazy for my buttery Shrimp Scampi cooked in The Oyster Bed Le Grande and succulent Rib Eye cooked on the Steak Bed.

Bone In Rib Eye

For the Steaks:

Rub 2 large rib eye steaks generously with a mixture of 4 tablespoons fresh minced garlic, 2 tablespoons chopped rosemary, 2 tablespoons extra virgin olive oil, and 2 tablespoons, The Jelly Queens Rosemary Salt. You can substitute kosher or sea salt. The recipe is good for two, 1 inch thick bone-in Rib Eyes.

Place the Steak Bed Tray on the top rack of the grill to heat while searing the steaks. On a preheated, 400 degree grill, sear first side of the steak for 4 minutes, turn and sear the other side for 3-4 minutes then finish cooking on the top rack of the grill on the Steak Bed Tray.  Cook until meat thermometer reads 130 – 140 degrees for a perfect medium rare steak. I pile both steaks on top of each other so the top one is cooked rare and the bottom steak is cooked medium rare and while the steaks are cooking, there is room for the scampi to cook on the bottom rack. 

I love being an Ambassador for The Oyster Bed Company because of the craftsmanship and versatility of their products, they are also some of the nicest people you will ever meet! Just in time for the foodie father in your life, today through Father’s Day they are offering a 20% off all merchandise in their online store – just use code “Dad” at checkout!

Hop on over to The Oyster Bed Company for this very special Father’s Day Sale and don’t forget to print my recipe and treat your dad to this amazing meal!

Rebecka's Shrimp Scampi
Serves 4
My buttery Shrimp Scampi is grilled to perfection in the Le Grande Oyster Bed Tray
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Ingredients
  1. 2 1/2 pounds (16-20 per pound) shrimp, peeled deveined
  2. 1/2 teaspoon baking soda
  3. 1 tablespoon kosher or sea salt, plus more to taste
  4. 4 medium cloves of garlic, minced
  5. 1/2 cup salted butter
  6. 1/4 cup olive oil
  7. zest and juice from 1 lemon
  8. 1/4 cup fine chopped red and yellow sweet peppers
  9. 1/4 cup fresh chopped parsley
  10. 2 tablespoons fresh cracked, black pepper
  11. 1 small bunch fresh dill for garnish
Instructions
  1. Combine the shrimp, baking soda in a medium bowl and toss to coat. Refrigerate for 15 minutes to 1 hour
  2. Meanwhile, in a medium sauce pan combine, garlic, butter, olive oil, zest and juice from 1 lemon, chopped peppers, and parsley. Cook over medium heat for 5 minutes or until mixture is melted. Allow mixture to cool slightly then pour over shrimp, and toss to combine. Rest shrimp in marinade for 5 minutes.
  3. Heat grill to 400.
  4. Spoon 2-3 tablespoons shrimp mixture into each well of the Le Grande. Place the tray on the heated grill and close the lid. Cook covered for 5 minutes. Uncover and check shrimp for doneness. Cook additional 1-3 minutes if necessary. Garnish with dill and serve immediately
Notes
  1. A quick brine of salt and baking soda helps keep the shrimp stay moist as they cook, while alkaline baking soda delivers a crisp, firm texture
  2. Serve Shrimp Scampi with toasty bread, cooked pasta or over a bed of lettuce. ENJOY!
At Home with Rebecka http://athomewithrebecka.com/
 

Father's Day Recipe on the Grill




Chili-Lime Tuna Cakes Recipe

Chili-Lime Tuna Cakes

Ketogentic – Low Carbohydrate Recipe served

with chopped salad and Mezzetta Pepperoncini

Chili Lime Tuna Cakes

DISCLAIMER: All information and resources found on athomewithrebecka.com are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I don’t play one on the internet. To read more about At Home with Rebecka disclaimer policies click HERE

I have found great success for weight loss by following low carbohydrate and ketogentic diets most of my adult life. Where I struggle is staying fast to the diet for long periods of time. Inevitably, once I reach my goal weight, and I always do, I find myself falling back into old eating patterns and gaining weight. It’s important when choosing a low carb lifestyle to stay committed to it for a lifetime but allow for a few cheats along the way in order to keep from backsliding into carbohydrate oblivion. I love eating low carb or ketogentically because it works, I get full, and I don’t crave for sweets and grains after the third week.

I use a iPhone app called CarbManager that tracks my carbohydrates each day. You can also find MyFitness app that has a recipe builder and a bar scanner feature to be really exact with your daily carb information. I allow for 30 grams of carbs per day and can lose about 1 pound a week during my goal setting phase, if I stay on the plan. Once I’ve reach my goal weight, I bump my carb intake to under 60 per day to maintain my weight loss.  

I recently started eating low carb-ketogentic January 22, 2018, after going crazy on carbs and eating junk food for several years, I weighed in at 188 pounds, the most I’ve weighed in my lifetime. I felt terrible, hated they way I looked and felt in my clothes. I’ve lost 23 pounds and still cheated … a LOT and I feel great! 

Wrapping your brain around eating foods high in fat and protein can be difficult if you’ve spent a lifetime counting calories. There are hundreds of new studies that confirm that eating low carb diets are changing the face of cancer and obesity Worldwide as well as, curing children and adults with autism, epilepsy, diabetes, and heart disease. 

One such study has been chronicled in a Netflix original movie called The Magic Pill.

Could the ‘magic pill’ to the chronic disease epidemic be… food?

What if most of our modern diseases are really just symptoms of the same problem? The Magic Pill follows doctors, patients, scientists, chefs, farmers and journalists from around the globe who are combating illness through a paradigm shift in eating. And this simple change – embracing fat as our main fuel – is showing profound promise in improving the health of people, animals and the planet.

The great new movie The Magic Pill, featuring plenty of familiar low-carb faces including the diet doctor Andreas Eenfeldt, MD, is now available on Netflix in the US, Canada, UK, Australia and New Zealand. You can watch the trailer below.

Chili Lime Tuna Cakes

Johnny Appleton  is one of the best © Ketogenic Diet Resources I have found online. The website is chock full of information that helps to decide how to set your goals for low carb and ketogentic eating as well as, recommended fats and snack ideas. There are many resources to choose from when considering such a big lifestyle change, be sure to do your research and talk to your doctor. 

 

My dad taught me how to make Tuna Patties when I was a kid and we still eat them to this day however, his recipe uses saltines crackers in place of the pork rinds. Adding the pork rinds yields a great depth of flavor and low carb option for one of my favorite childhood meals, its delicious either way!  

Chili Lime Tuna Cakes Ketogentic Recipe
Serves 1
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Prep Time
5 min
Cook Time
8 min
Prep Time
5 min
Cook Time
8 min
Ingredients
  1. 1 5 ounce can premium Albacore tuna in water
  2. 1 large egg, slightly beaten
  3. 1 cup crushed Chili Lime Flavored Chicharrones (Pork Rinds)
  4. 1/4 cup sliced Peperoncini with juice
  5. 2 tablespoons butter
Instructions
  1. Mix tuna, egg, and crushed pork rinds in a small bowl until well combined
  2. Heat non stick pan over medium high and melt butter
  3. Form tuna mixture into 3-4 patties and sauté on one side for 2-4 minutes. Flip over and sauté another 3-54 minutes until tuna cakes are golden brown
  4. Drizzle cakes with Peperoncini juice and serve warm
Notes
  1. Serve with chopped salad, sliced avocado, and lemon wedges
  2. The Tuna Cakes have virtually 0 carbs.
Adapted from My Dads Tuna Patty recipe
Adapted from My Dads Tuna Patty recipe
At Home with Rebecka http://athomewithrebecka.com/




Chicken Egg Foo Yung Recipe

Chicken Egg Foo Yung is one of my favorite comfort foods and a dish my mother made regularly when I was growing up. I get cravings for this savory meal and because of its versatility and easy preparation, I eat it for breakfast, lunch and dinner.

Chicken Egg Foo Yung

In my opinion, Egg Foo Yung is not complete without the signature savory gravy!

The sumptuous brown gravy has a silky texture and rounds out the flavor profile of this tasty meal. Most recipes call for vinegar in the gravy but I omit it; the flavor is just too strong for my liking. 

Chicken Egg Foo Yung

 

Chicken Egg Foo Yung
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 boneless chicken breast (sliced thinly)
  2. 1 Tablespoon soy sauce
  3. 1/2 teaspoon sesame oil
  4. 1 garlic clove (minced)
  5. 1 green onion (white part only)
  6. 1/4 cup shaved carrot
  7. 2 cups bean sprouts
  8. 1 medium onion (sliced thin)
  9. 1 can water chestnuts, drained and sliced
  10. 6 large eggs
  11. 3 Tablespoon vegetable oil (divided)
  12. 1/2 teaspoon salt and pepper (to taste)
  13. 1 Tablespoon sesame seeds
FOR THE GRAVY
  1. ¼ cup soy sauce
  2. ¼ cup chicken stock
  3. 2 Tablespoon Oyster sauce
  4. ¼ cup cornstarch
Instructions
  1. Marinate chicken in 1 tablespoon soy sauce, ½ teaspoon sesame oil, 1 garlic clove, and minced green onion, white part only. Rest for 5 minutes in marinade.
  2. Slice onion thinly
  3. In a medium mixing bowl, beat eggs till fluffy. Add to the bowl, soy sauce, sesame oil, garlic, carrot, onion, drained and sliced water chestnuts, and bean sprouts. Toss to combine
  4. Heat a wok on medium high heat. Add 1 tablespoon vegetable oil to wok. Cooked chicken until done. Remove from wok and set aside to cool for 5 minutes. Add chicken to vegetable and egg mixture and toss to combine.
  5. Add 1 tablespoon oil to wok. Place a scoop of egg foo yung mixture in the hot wok and cook for 2 minutes on one side. Flip and continue cooking until egg is set, about 2-3 minutes more. Continue until all mixture is made into pancakes.
To Make the Gravy
  1. In a small mixing bowl combine, soy sauce, chicken stock, oyster sauce and ¼ cup cornstarch. Whisk to combine. Pour ingredients into the wok and cook over medium heat until thick. Add salt pepper to taste. If mixture is too thick, add 1 tablespoon water at a time until desired consistency is reached.
To Serve
  1. Drizzle hot gravy over the cooked Egg Foo Yung. Sprinkle with sesame seeds and chopped green onion tops. Enjoy this meal with steamed rice.
Adapted from Anne Stone (my moms recipe)
Adapted from Anne Stone (my moms recipe)
At Home with Rebecka http://athomewithrebecka.com/
 


Egg Foo Yung

 

I posted my recipe for Egg Foo Young with Brussel Sprouts and leftover pork last year. If you’re wondering why the dish doesn’t look like the traditional Chinese style pancakes, I’m was recovering from shoulder surgery. As it turns out, flipping a full size omelet shaped breakfast with the use of only one good arm is more difficult than I expected. The final dish was delicious, but looks more like an Egg Foo Yung scramble.

I had a few Brussels sprouts in the fridge, so I threw them in, adding a wonderful crunch and delicious Brussels sprouts flavor. Some Minced Chicken and Pork Egg Rolls would be delicious served with this meal. 

Minced Chicken and Pork Egg Rolls




Baked Salmon Puffs “Stella”

 

Salmon Puffs on the Stella Tray

The Oyster Bed STELLA Tray

Salmon Puffs served on a chilled Steak Bed

Salmon Puffs served on a chilled Oyster Bed “Steak” Tray

Salmon Puffs “Stella” Style:

Traditional salmon puffs are routinely fried in hot oil but my recipe gives them a new healthy twist baked in The Oyster Bed “Stella” Tray. The cooked puffs can be served on a chilled Steak Bed as an entrée nestled atop a crisp and fruity salad or served as an appetizer for a crowd. The Sriracha Remoulade is not only a fantastic dipping sauce it makes a wonderful salad dressing; all you need to finish the dish are a few lemon wedges and the company of your mom this Mother’s Day.

As an ambassador for the folks at the Oyster Bed Company I’m eager to create new recipes using their patent pending, multi purpose, multi function cookware. It’s not only beautiful its multi purpose function makes it a stunning vessel for any number of delicious recipes. 

Baked Salmon Puffs with Sriracha Remoulade
Yields 6
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Cook Time
25 min
Cook Time
25 min
For the Topping
  1. 1/2 cup panko crumbs
  2. 1 tablespoon chopped parsley
  3. 1/3 cup parmesan cheese
For the Remoulade
  1. 1/2 cup sour cream
  2. 1 tablespoon lemon juice
  3. 1 tablespoon mild pepper ring juice
  4. 2 teaspoon sriracha
  5. 1 clove garlic minced
  6. 1 tablespoon mayonnaise
  7. 1 teaspoon hot sauce
For the Salmon
  1. 18 ounces wild caught canned salmon, drained liquid reserved
  2. 2 eggs slightly beaten
  3. 1/3 cup flour
  4. 1 teaspoon hot-sauce
  5. 1 teaspoon pepper
  6. 1/2 teaspoon salt
  7. 1 heaping teaspoon baking powder
  8. 1 teaspoon olive oil
Instructions
  1. Preheat oven to 400 degree F.
  2. Place the Stella Oyster Tray into the oven and heat until ready to make the puffs
For the Topping
  1. In a small bowl combine Panko crumbs, parmesan cheese and chopped parsley. Stir to combine set aside.
For the Remoulade
  1. Mix all of the ingredients together and cover with plastic wrap until ready to serve
For the Salmon
  1. Drain salmon liquid into a small bowl and reserve for later
  2. mix salmon, eggs, flour, hot-sauce, salt, pepper together in a medium bowl
  3. Measure 1/3 cup reserved liquid, discard the rest. Add baking powder to the liquid and whip until foamy. Add the foam mixture to the salmon mixture and stir to combine
  4. Use oven mitts to remove heated Stella Oyster Tray from oven and brush olive oil lightly into each oyster shaped depression
  5. Spoon even amounts of the salmon mixture into each depression.
  6. Sprinkle about 1 teaspoon topping mix over each and bake in oven for 25 minutes
Notes
  1. Serve with Remoulade, mild pickled pepper rings, and lemon wedges
Adapted from Lynette Glass (Longtime Friend)
Adapted from Lynette Glass (Longtime Friend)
At Home with Rebecka http://athomewithrebecka.com/

Salmon Puffs on the Stella Tray

Baked Salmon Puffs

To learn more about the Oyster Bed Company and their products visit the Waller Brother’s website HERE

 

Happy Mother’s Day




Country Crab Mac and Cheese with Butter Poached Bay Shrimp

Country Crab Mac and Cheese with Butter Poached Bay Shrimp

Say hello to my Southern inspired entry for the Chef’s Roll “Bayou to the Bay” Barilla Pasta Challenge

Country Crab Mac and Cheese with Butter Poached Shrimp

About the contest:

Calling all US-based chefs and cooks! We have teamed up with Barilla to give you the chance to take your career to the next level by attending the Barilla Modern Casual trip to John Folse’s White Oak Plantation in Baton Rouge, June 4-8th, 2018. The grand prize winner will also receive a custom Jende knife roll and a Chef’s Roll cap. The grand prize is worth $2750. Do we have your interest yet?

To win, you’re going to have to show us your best example of Southern-inspired cooking that incorporates pasta, drawing on influences of cooking styles from the Louisiana Bayou to the Chesapeake Bay. Source: chefs roll.com 

I would love to win the Barilla Modern Casula trip to John Folse’s White Oak Plantation! Let’s hope the judges think I deserve a place at the table this year!

My recipe brings a whole new meaning to #BarillaSouthernStyle. I’ve incorporated the flavors of low country-style gravy which finds roots in Southern Carolina and Georgia cooking. The hickory smoked bacon gravy is a juxtaposition of taste set against the tender white crab meat and crunchy toasted topping. Barilla Large pasta shells hold the creamy, cheesy gravy like a tiny bowl full of deliciousness. Top it all off with buttered poached Bay shrimp and you’ve got one crazy-good mac and cheese sensation.

Country Crab Mac and Cheese with Butter Poached Bay Shrimp

Country Crab Mac and Cheese with Butter Poached Bay Shrimp
Serves 4
Recipe creation for Chef's Roll Bayou to the Bay Pasta Contest Country Crab Mac and Cheese with Butter Poached Bay Shrimp brings low country bacon gravy to the mix blending fresh picked crab, some crab boil seasoning, pan toasted fresh corn off the cob and a touch of heat from Serrano peppers; this mixture becomes the roux for the mac and cheese sauce. Barilla large pasta shells are dressed with the creamy mixture and three kinds of cheeses then topped with crunchy panko crumbs and parmesan cheese. Cooked to perfection, this dish is truly Bayou to the Bay Southern Style!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 box Barilla large pasta shells
  2. 2 ½ cups crab meat, pick over to remove shells
  3. 4 slices good bacon, chopped into small pieces
  4. 4 ½ teaspoons flour
  5. 2 ½ cups heavy cream
  6. ½ teaspoon cayenne pepper
  7. 2 ½ teaspoons minced fresh sage, divided
  8. 1 stick of butter plus 3 tablespoons, divided
  9. 2 ears corn cut from cob
  10. 2 serrano peppers, fine chopped seeds and ribs removed
  11. 10 gulf shrimp, peeled and deveined
  12. 1 tablespoon minced garlic
  13. 1 teaspoon Cajun seasoning mix
  14. juice from ½ lemon
  15. 2 teaspoon parsley, chopped, divided
  16. ½ cup white cheddar cheese, shredded
  17. ¼ cup yellow mild cheddar
  18. ¼ cup mozzarella cheese, shredded
  19. ½ -1 teaspoon salt
  20. ½ teaspoon pepper
  21. 1 cup panko crumbs
  22. ¼ cup grated parmesan cheese
  23. ½ teaspoon paprika
Instructions
  1. 1. Cook pasta as directed on the box. Drain and run cool water over pasta to stop cooking process.
  2. Preheat oven to 400 F.
  3. 2. In a thick bottomed saucepan, brown bacon on high heat, stirring occasionally, until browned.
  4. 3. Remove bacon to a paper towel. Add corn that has been cut from the cob and 2 chopped serrano peppers to the hot bacon fat. Cook until corn is caramelized/toasted.
  5. 4. Add 2 tablespoons butter, 4 ½ teaspoons flour, stir constantly for 4 minutes to make roux.
  6. 5. Add cream, cayenne, sage, salt and pepper.
  7. 6. Cook over medium heat for 3-4 minutes, add cheeses one at a time and stir after every addition to incorporate and melt the cheese. Sauce will be thick and creamy.
  8. 7. Pour cooked pasta, cooked bacon and crab meat into the sauce and gently stir to combine.
  9. 8. Pour mixture into baking pan or small heat proof glass containers.
  10. 9. Mix panko and parmesan cheese together and sprinkle over pasta. Sprinkle paprika over and bake in the preheated over for 20 minutes or until top is golden brown.
For the Shrimp
  1. While the pasta is in the oven. Heat 1 stick of salted butter in a medium pan over medium high heat, until butter is bubbly and hot, do not brown. Add peeled deveined shrimp and cook for 3 minutes on one side. Flip shrimp and add parsley, sage and a teaspoon Cajun seasoning, continue cooking 1-2 more minutes, stirring occasionally. Remove pan from heat and set aside.
Notes
  1. Serve cooked mac and cheese with shrimp. ENJOY
At Home with Rebecka http://athomewithrebecka.com/

Country Crab Mac and Cheese with Butter Poached Bay Shrimp

All photos and recipe property of At Home with Rebecka