Citiscapes Eats
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buffalo grilled MUSHROOMS

Mushrooms when cooked properly are the epitome of umami; I love this recipe as a side dish, but it’s also killer as a vegetarian main course as the base for sliders…it’s also excellent as an accoutrement to pizza.

The high heat grill ensures a crispy mushroom, so be sure to keep the burners on high through the cooking process. Morels are a seasonal treat, but worth the addition to the mix during the Spring months if you can find them. Thump thump!

buffalo grilled MUSHROOMS
Metrobilly Eats
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the essential RANCH CHICKEN

his recipe is not only a great homemade RANCH DRESSING for salads, dips, and pizza; but also one of my favorites as a marinade for seared or grilled chicken. The yogurt-based dressing is quick and easy to make, and feel free to use whatever fresh herbs you have from your garden.

The yogurt marinade ensures a super juicy, tender meat - but it’s also a great dip for the cooked chicken and fresh tomatoes we love to eat with this recipe.

the essential RANCH CHICKEN
Metrobilly Eats
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rose-chia PANNA COTTA

One of our favorite healthy desserts - it’s certainly strong enough for a man or a woman, but clearly made for couples! Thump thump!

rose-chia PANNA COTTA
Metrobilly Eats
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venison BOLOGNESE

This pasta dish has been one of my favorites during the Winter season; hearty, slightly spicy with a gingery Korean twist that has even the most hardcore Bolognese purists asking for seconds - unlike the more traditional sauce that using milk and hours to simmer, my version incorporates ground venison (feel free to use beef) and omits milk entirely, plus tons of fresh grated parmesan and green onions,

venison BOLOGNESE
Metrobilly Eats
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high south RILLETTES

I love this recipe as a “make in advance” idea days before your guests arrive; simply keep in the fridge until you’re ready to set out the day of your dinner or party.  Jarred Rillettes are also great gift options for your guests as you bid adieu; just be prepared to make this “potted meat” every time you host a party…they’re that good!

high south RILLETTES

#womanchef

Wonder Woman of the High South - Chef Maudie Schmitt

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Who:  Maudie Schmitt

Where:  Café Rue Orleans

What:  Crab and Shrimp Mirliton Stuffing

Insights from the Metro-billy:  Chef Maudie Schmitt is the godmother of authentic, comfort food in Northwest Arkansas as owner, chef of Café Rue Orleans, one of the most successful, longest running restaurants around.  She graced the pages of Citiscapes nearly 15 years ago with her famed Deep Fried Turkey technique, and hasn’t missed a beat with this classic Louisiana Chayote stuffing recipe that is certain to become a favorite for your family, friends this Holiday season. 

Crab and Shrimp Mirliton Stuffing

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Ingredients:

6 Mirlitons, chopped

1 pound Jumbo Lump Crabmeat

1 pound (70–90 count) Shrimp, peeled and deveined

¼ pound Butter

1 cup yellow Onion, diced

1 cup Celery, diced

½ cup Red Bell Peppers, diced

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¼ cup Garlic, minced

Salt and Black Pepper, to taste

Louisiana Hot Sauce, to taste

¼ cup chopped Parsley

2 cups Italian Bread Crumbs

1/2 pound Butter

 

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Technique: 

Pre-heat oven to 375°F. Boil mirlitons in lightly-salted water 30–40 minutes or until tender. Remove from water and cool. In 12-inch cast iron skillet, melt butter over medium-high heat. Sauté mirliton, onions, celery, bell peppers, garlic in butter for three to five minutes, or until vegetables are wilted.

Add shrimp and cook two to three minutes or until pink and curled. Cook additional fifteen to twenty minutes, stirring until flavors develop. After most of liquid has evaporated, remove from heat, then season with salt, pepper, hot sauce and parsley. Fold in crabmeat, being careful not to break lumps.

Sprinkle in approximately 1½ cups of bread crumbs to absorb excess liquid and to hold stuffing. Place mixture in baking pan and sprinkle with remaining bread crumbs. Bake 30 minutes or until golden brown.

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