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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Green Phunque Recipe

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This recipe for Green Phunque is from The Porters Lake Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Mornay Sauce:
1 quart 1 /2 & 1/2
4 teaspoons salt
2 teaspoons white pepper
1 oz butter
For Green Phunque:
2 lbs Spinach (chopped)
1 pint Half & Half
1 quart White Sauce (see below)
2 cups Onions (chopped)
2 cups Shallots (chopped)
4 cups Mushrooms (chopped)
12 eggs
2 cups Bacon (cooked & minced)
˝ cup Sharp White Cheddar
Directions:
Directions:
For White Sauce:
Cook ingredients together, then add a roux to thicken the sauce.
For Green Phunque:
Cook 2 lbs of chopped spinach in water for about 15 minutes. After spinach is cooked, drain it, and squeeze it to remove all remaining moisture. Add 1 pint of half and half to spinach, and mash with a potato masher until all the liquid is soaked up by the spinach.
Add 1 quart of white sauce to spinach and cream ; mash spinach and white sauce together.
Lace a skillet with butter, and sauté 4 cups of chopped onions. When onions get soft, add 4 cups of chopped mushrooms, cook for 2 more minutes.
Add cooked mushrooms and onions to spinach mixture.
In a separate skillet, scramble 12 eggs. Then add 2 cups of pre-cooked bacon (minced) to the scrambled eggs.
Add cooked eggs and bacon into spinach mixture, mix and vigorously mash everything together.
Put the entire mixture into a baking dish, and cover it with shredded white cheddar cheese. Place in a 450 degree oven for about 2 minutes (until cheese melts and turns golden brown)
Personal Notes:
Personal Notes:
This recipe is adapted from Del Frisco’s , restaurant in Louisville, Kentucky.

 

 

 

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