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Cooking on the Wild Side November 2012

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Crawfish Stuffed Mushrooms

  • 12 large fresh button or 6 medium portabella mushrooms
  • 8oz. package crawfish tails, chopped
  • 3 slices smoked bacon, diced, cooked and drained
  • ¾ cup sharp cheddar, finely shredded
  • 8 tbsp. butter, room temperature
  • ½ cup green onion, finely chopped
  • 2 tbsp. flat parsley, finely chopped
  • 1 tbsp. prepared horseradish
  • 2 garlic cloves, minced
  • Salt & pepper to taste
  • 2 tsp. Emeril seasoning, divided
  • ¼ cup plain bread crumbs

Clean mushrooms and carefully remove stems. Combine next 9 ingredients. Add 1 tsp. Emeril seasoning. Mix well. Stuff mushrooms. Mix remaining Emeril seasoning with breadcrumbs and sprinkle top of stuffed mushrooms. Cook on grill until cheese has melted and mushrooms heated through, about 25 to 30 minutes.

Grilled Peaches

  • 4 to 6 peaches
  • 1 cup sugar
  • ½ tsp. cinnamon
  • Ice cream

Cut fruit in half and set aside. Place sugar in shallow bowl and mix in cinnamon. Dip cut half of fruit in sugar mixture. Spray grill with vegetable spray. Place fruit on grill and grill till heated through, about 10 minutes. Serve with favorite butter cookie and ice cream.

Twice-Grilled Potatoes

  • 6 large russet potatoes
  • ½ stick butter
  • 1 3oz. package cream cheese
  • 1 cup heavy cream
  • ½ lb. bacon, diced, cooked and drained
  • 1 ½ cup cheddar cheese, finely grated
  • 1 tbsp. chives, minced
  • ½ tsp. garlic powder
  • Salt and pepper
  • Smoked paprika (optional)

Coat potato with vegetable oil. Bake potatoes on grill until tender (375°, about 1 hour). Cool until they can be easily handled. Cut slice from top of potato. Carefully scoop out potato and make a shell. Place scooped potato in bowl. Mash potatoes and add remaining ingredients except paprika, mixing well. Spoon mixture back into potato shells. Sprinkle with smoked paprika. Place on grill heated to 350°. Grill about 25 to 30 minutes until heated through and cheese has melted.

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