Muddy Rudder’s Bruschetta
1 loaf French bread, sliced
3 tomatoes, sliced
1 lb. fresh mozzarella, sliced
1 cup garlic infused oil
2 teaspoons celery salt
cup fresh basil, cut chiffonad
1.Slice French bread about 1/8 thick. Brush one side of each slice with garlic oil. Either bake or grill bread until crispy. Let cool.
2. Place one slice of mozzarella then one slice of tomato on each piece. Top with basil and sprinkle with celery salt.
3.Bake at 350 for approximately 10-15 minutes or until golden brown.
Muddy Rudder’s Mushroom and Gorgonzola Streudel
cup melted butter
lb. portobello mushrooms, sliced
lb. shitake mushrooms, sliced
lb. button mushrooms, sliced
cup port wine
lb. gorgonzola cheese
10 sheets phyllo dough
1.Saute` sliced mushrooms with butter over medium-high heat. When mushrooms are soft, deglaze with port wine. Continue sauting for 2-3 minutes. Remove from pan and allow to drain.
2.Lay out the phyllo dough. Take one sheet, lay aside and brush with butter. Lay second sheet directly on top and brush with butter. Repeat layers.
3.After 5 layers are done, place the mushrooms and the gorgonzola cheese across the small width of the streudel. Roll the phyllo until you reach the end. Be sure to tuck in the ends halfway through rolling.
4.Place on baking sheet and bake at 350 for approximately 30-35 minutes.
Muddy Rudder’s California Roll
1 pkg. Nori rolls
4 oz. fresh crabmeat
cucumber, sliced and deseeded
cup shredded carrots
2 cups cooked sushi rice
1 cup rice wine with teaspoon sesame oil
1.Cook sushi rice according to directions. When done spread rice on a sheet pan and toss with rice wine vinegar and sesame oil(make sure to use just a little oil as its very powerful). Set rice aside.
2.Lay out one sheet of Nori roll. Place the rice on roll, spreading evenly over about of the sheet.
3.Put cucumbers and carrots in center of roll. Top with fresh crabmeat.
4.Roll up Nori roll. Brush the end with water to seal the roll.
5.Cut in half then cut each half on an angle. Place on plate with your favorite dipping sauce.