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Category: The_3_Julias

Julia Child is no more but this show seeks to keep he memory alive, through mirth and food
Watch as “Brooklyn Julia” starts the show with a cocktail. Then watch “Southern Julia” produce an appetizer, and Julia “herself” will help out on the main course.
Its a treat and a holler as we say in the south
WATCH ALL EPISODES HERE http://30a-tv.com/category/the_3_julias/

The 3 Julias on #30atv - Tailgating Episode Facebooktwittergoogle_pluspinterest

The 3 Julias on #30atv - Tailgating Episode Facebooktwittergoogle_pluspinterest

2 thoughts on “The 3 Julias on #30atv – Tailgating Episode”

  1. 30amanager says:

    Julia Child’s Gruyère Stuffed Mushrooms, or Champignons Farci —
    Ingredients
    24 medium brown mushrooms, such as Crimini
    14 tablespoons butter (1 stick plus 6tbs)
    1/4 cup finely minced shallots
    1 tablespoon flour (I used sweet rice, to make it gluten-free)
    1 cup heavy cream
    1/4 cup minced pasley
    1/2 cup grated Gruyère cheese
    Method
    1. Rinse and dry the mushrooms to clean them of any remaining dirt. Rub the bottom of a baking dish with the stick of butter.
    2. In a small saucepan, melt 2tbs of butter over medium heat, and set aside.
    3. Remove the stems from the mushrooms, and set aside. Brush the mushroom caps with the melted butter, and arrange in fry pan. Season with salt and pepper.
    4.. In a heavy bottomed pan, melt the rest of the butter (12 tbs) over medium high heat, and saute the shallots and mushroom stems 4-5 minutes, until softened and fragrant. Add 1tsp flour, 1/2 teaspoon cracked pepper, and the flour, and whisk until bubbling, but not browned. Whisk in the cream. Continue whisking until mixture is thickened, then removed from heat. Let cool, then whisk in the parsley, and adjust salt and pepper until it tastes delicious!
    5. Fill mushroom caps with mixture (you might have to really mound it up!), and top with 1 teaspoon of Gruyère. put lid on for 2 mins or until melted
    ——————————————————————
    Main Course – Burgundy Burgers
    2 medium fresh poblano chiles
    8 oz. fresh Mexican chorizo sausage, removed from its casing if there is one
    1 tbsp. vegetable oil
    1 medium onion, sliced 1/4-inch thick
    2 garlic cloves, finely chopped
    1½ lbs. ground chuck
    Burgundy Red Wine or fake burgundy
    1 to 2 canned chipotle chiles en adobo, finely minced, seeded if you wish
    8 thick slices Monterey Jack Cheese
    4 hamburger buns, lightly toasted
    1. Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, Place in a bowl, cover with a kitchen towel and let cool. Rub off the blackened skin and pull out the stems and seed pods. Cut into 1/4-inch strips.
    2. Set a large skillet over medium. Add the chorizo and cook, breaking up large chunks, until the chorizo is beginning to brown and is cooked through, about 10 minutes. Scrape on to a plate lined with paper towels and let cool. Return the skillet to medium heat, measure in the oil and add the onion. Cook, stirring frequently until it begins to brown, 7 or 8 minutes. Stir in the garlic and poblano and cook for 2 minutes. Taste and season with salt, usually about 1/2 tsp. Scrape the rajas into a bowl and cover to keep warm.
    3. In a large bowl, combine the ground beef, the cooled chorizo, — splash of burgundy – take drink – the chipotles and 3/4 tsp. salt. Mix
    Divide into 4 portions, lightly pressing them into patties the size of your buns.
    5. Cook Burgers . Remove from the grill and place on a toasted bun. BON APPETIT

  2. 30amanager says:

    Julia Child’s Gruyère Stuffed Mushrooms, or Champignons Farci —
    Ingredients
    24 medium brown mushrooms, such as Crimini
    14 tablespoons butter (1 stick plus 6tbs)
    1/4 cup finely minced shallots
    1 tablespoon flour (I used sweet rice, to make it gluten-free)
    1 cup heavy cream
    1/4 cup minced pasley
    1/2 cup grated Gruyère cheese
    Method
    1. Rinse and dry the mushrooms to clean them of any remaining dirt. Rub the bottom of a baking dish with the stick of butter.
    2. In a small saucepan, melt 2tbs of butter over medium heat, and set aside.
    3. Remove the stems from the mushrooms, and set aside. Brush the mushroom caps with the melted butter, and arrange in fry pan. Season with salt and pepper.
    4.. In a heavy bottomed pan, melt the rest of the butter (12 tbs) over medium high heat, and saute the shallots and mushroom stems 4-5 minutes, until softened and fragrant. Add 1tsp flour, 1/2 teaspoon cracked pepper, and the flour, and whisk until bubbling, but not browned. Whisk in the cream. Continue whisking until mixture is thickened, then removed from heat. Let cool, then whisk in the parsley, and adjust salt and pepper until it tastes delicious!
    5. Fill mushroom caps with mixture (you might have to really mound it up!), and top with 1 teaspoon of Gruyère. put lid on for 2 mins or until melted
    ——————————————————————
    Main Course – Burgundy Burgers
    2 medium fresh poblano chiles
    8 oz. fresh Mexican chorizo sausage, removed from its casing if there is one
    1 tbsp. vegetable oil
    1 medium onion, sliced 1/4-inch thick
    2 garlic cloves, finely chopped
    1½ lbs. ground chuck
    Burgundy Red Wine or fake burgundy
    1 to 2 canned chipotle chiles en adobo, finely minced, seeded if you wish
    8 thick slices Monterey Jack Cheese
    4 hamburger buns, lightly toasted
    1. Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, Place in a bowl, cover with a kitchen towel and let cool. Rub off the blackened skin and pull out the stems and seed pods. Cut into 1/4-inch strips.
    2. Set a large skillet over medium. Add the chorizo and cook, breaking up large chunks, until the chorizo is beginning to brown and is cooked through, about 10 minutes. Scrape on to a plate lined with paper towels and let cool. Return the skillet to medium heat, measure in the oil and add the onion. Cook, stirring frequently until it begins to brown, 7 or 8 minutes. Stir in the garlic and poblano and cook for 2 minutes. Taste and season with salt, usually about 1/2 tsp. Scrape the rajas into a bowl and cover to keep warm.
    3. In a large bowl, combine the ground beef, the cooled chorizo, — splash of burgundy – take drink – the chipotles and 3/4 tsp. salt. Mix
    Divide into 4 portions, lightly pressing them into patties the size of your buns.
    5. Cook Burgers . Remove from the grill and place on a toasted bun. BON APPETIT

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