Mushroom and Garlic Stuffed Brie

Prep Time: 1.5 hours

Cook Time: 20 minutes

Serving Size: Party Size Appetizer

1 bulb Garlic

2 tablespoons unsalted Butter

1/2 lb. Mushrooms, chopped (I use baby Portabella)

2 tablespoons Dry Sherry

1/2 teaspoon Nutmeg

1 package Puff Pastry

14-16 ounce Brie Cheese

Olive Oil

Salt and Pepper to taste

Preheat oven to 300 degrees Fahrenheit.

Roast bulb of garlic: place whole bulb in aluminum foil, drizzle with olive oil, and bake at 300 degrees for one hour. Set aside to cool.

In a large skillet, melt butter then add mushrooms, nutmeg, sherry, salt and pepper. Sauté over moderate to high heat until liquid is evaporated. Set aside to cool. 

Preheat oven to 425 degrees Fahrenheit. 

Remove all cloves from garlic bulb. Cut brie in half, horizontally. Spread roasted garlic on each half. Roll out puff pastry and place bottom of brie in center.  Spread mushroom mixture over bottom half, then add top half and wrap pastry around whole brie.  

Place on baking sheet and bake for 10-15 minutes. Enjoy!

Submitted By: Kelly Thomas, SLH Radiology

Massachusetts, USA

Bac-Cabbage

Prep Time: 5 minutes

Cook Time: 30 minutes

1 lb. Bacon (preferably smoked) 

1 head cabbage, chopped to preference

1 teaspoon Crushed Red Pepper (or to taste)

1 tablespoon Paprika

Optional: 1 sprinkle of Goya Sazon

In a large skillet, fry bacon until desired consistency. Without draining bacon fat, add cabbage and cook to desired consistency. As it starts to soften, add crushed red pepper, sugar, and paprika. Add Sazón, if using.  Serve and ENJOY!

Submitted By: Frank Stephens, SLH Security

Massachusetts, USA

Speak Easy Martini

1/3 shot Grand Marnier

1/3 shot Apricot Brandy

1/3 shot Southern Comfort

1 shot Sweet and Sour Mix

Champagne to taste

Orange slice for Garnish

Rim a glass with Brown Sugar. Add grand marnier, brandy, and southern comfort. Float champagne on top. Garnish with orange. Enjoy!

1 shot = 1 ounce

Submitted By: Phil Saraiva, EMT-Paramedic

Joisey Ed's Mini-Burgers

Prep Time: 5 minutes

Cook Time: 3-5 minutes

Serving Size: your preference

For Each Burger:

3 ounces Ground Beef

Thinly Sliced Onion 

Dash of Worcestershire Sauce

Sprinkle of Season Salt

Cheese of your choice

1 Dinner Roll, split open and ready to go (I like the mini potato rolls)

Preferred burger Garnish

Heat a skillet over medium/high heat. Add a small amount of butter or oil, if desired and depending on skillet. 

Roll 3 ounces of ground beef into a ball. Thinly slice onion. 

Place burger ball into hot skillet and press flat with spatula into 1/2 inch patties. Sprinkle patty with season salt. Cook 2-3 minutes, depending on burger preference (rare, medium etc). Flip at desired doneness. 

Add a dash of worcestershire to patty. Add onion, then immediately add cheese and TOP half of dinner roll. *This is the key as it will seal in the heat and moisture and cook the onions* Pretty cool, huh?!!

Cook another 1-2 minutes. Remove burger when done and place on remaining bottom half of dinner roll. Garnish at will! 

Enjoy and when they ask (and they will) - tell 'em Joisey Ed sent ya!

Submitted By: Ed Cahn, EMT-Paramedic Intern

New Jersey, USA

Cajun-Portuguese Burgers

ParamedicCooks.com Original Recipe

What happens when a Portuguese girl starts a Recipe Website and the Cajun Community embraces it? Cajuguese food, of course! 

Here’s a recipe created by Tony Guidry with the Portuguese-Cajun fusion in mind. When I tried it, I found a way to sneak in one of my favorite Portuguese ingredients. My daughter said they were BEST burgers she has ever eaten, EVER! 

Prep Time: 15 minutes

Cook Time: 8-15 minutes

Serving Size: 4 

1 lb. Ground Beef / Pork mixed ½ & ½  

1 large Egg raw

1 ounce (2 tablespoons) Tiger Sauce

1 ounce (2 tablespoons)Worcestershire Sauce

½ ounce (1 tablespoon) Tabasco Green Pepper (Jalapeno) Sauce *I used Antonio’s Hot Chopped Pepper instead*

½ ounce (1 tablespoon) Morton’s Season-All

1 package Sazón Goya (approx. 1 ½ oz.)

4 ounces (1/2 cup) Italian Bread Crumbs

8 strips of Bacon

4 slices PepperJack Cheese

1 jar Tostitos Medium Chunky Salsa

1 small pack of Hamburger Buns

In a medium sized bowl mix up ground meat with egg, Tiger, Worcestershire and Tabasco. Sprinkle in Season-All, Sazón and bread crumbs a little at a time until it’s all mixed in.

Separate into 4 large boullets, then flatten into patties. Place in plate on wax paper and cover with wax paper (loosely), then freeze for 1 hr. 

Cut Bacon strips in half and brown in 12-15 inch. skillet until medium crisp, then remove and set aside.

Keeping bacon drippings in skillet, brown patties (2 at a time) on each side 3-5 min. and continue flipping @ 3-5 minutes until cooked to your desired level (med. Rare, well-done, etc.)

Place 4 halves of bacon and slice of cheese on each patty and let sit for 20-30 sec. Top with 1 heaping spoonful of salsa. *I used THIS that I had made a few days prior. BEST SALSA EVER!*

Place on Bun dressed “every which way but loose” (aka “with whatever floats your boat.”)  

"More exciting than Jean Lafitte vs. Captain Jack Sparrow!"

Submitted By: Tony Guidry EMT-Paramedic

Louisiana, USA

Sonali’s Grilled Stuffed Peppers with Tuna and Rice

Prep Time: 25 minutes

Cook Time: 30 minutes

Serving Size: 4

4 Bell Peppers (I have used Green, Red and Yellow)

1/2 cup Rice

1 lb. Tuna

1/4 cup of Corn kernels and Peas (or any veggies of your choice)

1/2 tablespoon Panch Phoron

1 teaspoon ground Pepper

1/2 cup Onion, chopped

1/2 cup Cilantro leaves, chopped

1 tablespoon Lemon juice

1/2 cup Cheddar Cheese, shredded

1 tablespoon Oil/ Butter

Salt, as required

 Pressure cook the rice, keep aside. Wash and cut the the tuna steak into 1" cubes. 

Wash the bell peppers thoroughly, pat dry. Cut the top off peppers 1 inch from the stem end, and remove seeds. 

Bring a large pot of water to a boil over high heat. Add a tsp. of salt to the boiling water , then add peppers and boil for about 2 to 3 minutes or until their flesh is slightly softened. Make sure to keep peppers completely submerged in water. Drain, set aside to cool.

Heat 1 tbsp of oil/butter in a non stick skillet, add panch phoron. When it starts to sputter, add the chopped onion and fry until translucent.

Add the corn kernels and peas and fry, covered for 2 to 3 minutes. Add the fish pieces, salt, and pepper and fry until the fish is fully cooked. Add rice, chopped cilantro and lemon juice. Mix well and let cook covered for 2 minutes on low flame until all the flavors blend together. Keep aside and let cool.

Fill peppers with this mixture, top with shredded cheese. Set oven to Broil. Place the bell peppers on an oven safe tray and Broil for 25 - 30 minutes. Take out of the oven and let cool.

This is generally served as a dish by itself, not with curries. You can have it according to your preference.

Submitted By: Sonali Pradham

New Jersey, USA

Amorphous Butternut Squash

Prep Time: 5 minutes

Cook Time: 1 hour

Serving Size: your preference

Butternut Squash

Butter, melted

Brown Sugar

Preheat oven to 350 degrees Fahrenheit.

Peel squash and cut into aprox 1” squares. Toss in melted butter. Arrange in baking dish in a single layer. Sprinkle brown sugar on top. Stir halfway through cooking to prevent burning. Be sure to maintain single layer. 

Best Butternut Squash, ever! Enjoy!

Submitted By: Rob Durette, EMT-Paramedic

Massachusetts, USA