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Stuffed Tomatoes


STUFFED TOMATOES
Del Frisco’s Steakhouse Copycat Recipe

Serves 1

1 ripe tomato
Green Phunque (recipe follows)
white cheddar cheese, grated

Core and remove seeds and pulp from tomato. Stuff with hot green phunque. Top with grated white cheddar cheese. Place under broiler until cheese becomes bubbly and begins to turn brown. Serve immediately.


Green Phunque:
1 (10 oz.) box frozen spinach or (1 1/2 cups cooked, chopped, fresh spinach or other fresh leafy greens)
1 stick butter, divided
1 medium yellow onion, chopped
4 tablespoons flour
1 cup milk
1 teaspoon sugar
salt and white pepper, to taste
3/4 cup fresh, chopped mushrooms
4 eggs
1 cup chopped, cooked bacon
grated cheddar cheese, for topping

Cook frozen spinach according to package directions. Drain thoroughly. (If using fresh tender spinach, bring water to a boil. Add spinach. Cover. Remove from heat. Let stand 3 to 4 minutes. Drain and chop.)

In a medium saucepan, melt 1/2 stick of the butter. Add 1/4 of the chopped onion, and saute until translucent. Stir in flour, and cook to a paste. Gradually add milk, stirring constantly, until a thick sauce forms. Add the sugar, salt and white pepper. Mix sauce with spinach, and set aside.

In a skillet, melt remaining butter. Add remaining onion, and saute until translucent. Add mushrooms, and saute about 1 minute. Add eggs, then bacon, stirring to scramble the eggs as they cook. Stir scrambled egg mixture into spinach mixture. Use this to stuff tomatoes. Or transfer spinach mixture to oven proof casserole, sprinkle top with grated cheese and run under broiler until cheese melts. Serve hot.  Makes 6 to 8 servings.

Kitchen Notes: Other fresh seasonal greens, such as chard or arugula could easily be substituted to adapt this dish to what is available.

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