3 tablespoons olive oil |
2 sprigs fresh rosemary |
1 tablespoon chopped shallots |
1 cup shiitake mushrooms, stemmed and cut in 1/2 |
1 cup oyster mushrooms cut in 1/2 |
1/2 cup white wine |
salt and freshly ground black pepper |
1 pinch crushed red pepper flakes |
1/3 cup chopped parsley leaves, for garnish |
4 tablespoons olive oil |
1/2 cup chopped sweet onion |
1 tablespoon chopped garlic |
32 ounces chicken stock |
1/4 cup chopped fresh oregano leaves |
1/4 cup chopped fresh basil leaves |
16 ounces instant polenta |
1/2 pint heavy cream |
1 cup grated fontina |
salt and freshly ground black pepper |
1/4 cup grated parmesan |
2 tablespoons minced chives, for garnish |
1/4 cup orange liqueur (recommended grand marnier) |
1/4 cup lime juice |
1/4 soy sauce |
1/8 cup honey |
3 tablespoons chili sauce |
1/4 cup fresh chopped basil leaves |
2 tablespoons minced ginger |
2 tablespoons orange zest |
1/8 cup minced chile peppers |
1 1/2 pounds jumbo shrimp, with heads on (about 18 shrimp) |
1/2 cup chopped scallions, for garnish |