Did she choose spices as this month's theme to lure in us frozen Northerners? I don't know. But I am glad she did. Nothing like a little spice to break the ice, so to speak.
For an appetizer, I brought stuffed mushrooms with chorizo and cumin. Now, I am an old mushroom stuffer from way back. Probably one of the first things I learned how to cook. You don't really need a recipe - the worst that can happen is that your stuffing volume doesn't match your mushroom capacity. If you have too much, add some into your rice. Too little, top with green onions, cheese, you get the point.
De-stem and hollow out as many mushrooms as you will need - a grapefruit spoon is handy. Keep the bits and chop them up - put the caps in a shallow greased baking dish and preheat the oven to 400f.
In a fry pan - a little olive oil, heated up. Throw in some cumin seeds and finely diced chorizo, brown. Add mushroom bits plus more chopped mushroom, a little tomato paste and some garlic. Salt and pepper to taste. When cooked - toss with sliced green onion and a good amount of cilantro leaves. Let cool to room temperature and add shredded mozzarella cheese. (Or your favourite cheese). Stuff mushroom caps and bake until browned and soft - about 15 minutes - depending on the size of the mushrooms. Serve hot.
Yes, it is a cold drink - but after a couple you won't be cold anymore.
In a blender - toss some frozen peach slices and some spiced rum. Blend and add a bit of soda water. Stir with a cocktail spoon and garnish with a cinnamon stick - serve.
All dressed up and nowhere to go? Head on over to Stephanie's for a blog party.