Ingredient: mushrooms, sliced

Today, March 21, our family celebrates the birth date of my father. Although he left this earth many years ago, I have so many memories of the wonderful childhood I enjoyed due to the parents I had. As my life unfolds, I realize more each day the impact having had a strong role model has made on my life. The word ‘thank you’ is so inadequate.

In the early 1950’s, my father was able to purchase another piece of land about 4 miles from our home place. Between the two farms it became the equivalent of a ‘section’. Before this time, the cattle had to be moved to a community pasture in the foothills where they would have enough grass to graze on over the summer. At that time to transport them, you had no choice but to herd them down the road allowance for approximately 20-30 miles on foot. To say the least it was a long grueling event for both the cattle and family members.

The ‘other farm’, as we referred to it, had originally been a slaughter house for the town meat market. It consisted of one large building, corals and a few other buildings. There was a slough on the land which dad had converted to a ‘dug out’ where the cattle could go and drink freely. The land was used for grain crops where in turn the cattle could be pastured on.

One of my fondest memories about the other farm was our picnic lunches. In the summer when dad would be working on the land, instead of my mother just packing a lunch for him that he could take in the morning, she would fix a wonderful ‘picnic lunch’. At about 11:30 in the morning, mom would pack up the lunch she had prepared, complete with plates, silverware, a tablecloth, etc., and we would drive to the ‘other farm’. There was just the right amount of space between two grain buildings to set up a make-shift table and stools. We would put the table cloth down and spread out our little picnic ‘feast’. Dad would be so surprised and we would all enjoy our lunch immensely. Mom always knew how to make the most simple things fun for us.

Lunch was always different from the usual lunch box meal and my mother never seemed to be short on tasty ideas. Today’s stuffed French bread meal is definitely a more elevated version of a picnic meal but it did bring me back to those wonderful cherished memories from childhood.

This meal seems so fitting to have today in honor of my father’s birthday. He loved bread, pork & seafood so I’ve got it covered.

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Boursin French Bread w/ Pork & Shrimp Stuffing

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

Boursin French bread w/ pork & shrimp stuffing

Servings

MetricUS Imperial

Ingredients

Shrimp Stuffing

• 1/4 cup Arborio rice
• 3 Tbsp barley
• 2 cups vegetable broth
• 2 Tbsp butter,
• 1 stalk celery, chopped fine
• 1 cup onion, diced small
• 150 gm mushrooms, sliced
• 300 gm WILD, jumbo shrimp, peeled & deveined Chop to preferred size or leave whole
• 1/2 tsp Old Bay seasoning
• 1 tsp rubbed sage leaves
• 1/4 tsp EACH thyme & dill
• pinch of dried rosemary

Boursin Cheese Sauce

• 1 Tbsp butter,
• 1/4 tsp EACH dehydrated minced garlic, onion, garlic & onion powder, sea salt and white pepper
• 1/2 cup milk
• 150 gm Boursin cheese, garlic & fine herb flavor

Tenderloin

• 500 gm tenderloin
• 450 gm loaf crusty French Bread

Course Main Dish Cuisine American Keyword Boursin French bread w/ pork & shrimp stuffing Servings MetricUS Imperial Ingredients Shrimp Stuffing 1/4 cup Arborio rice 3 Tbsp barley 2 cups vegetable broth 2 Tbsp butter, 1 stalk celery, chopped fine 1 cup onion, diced small 150 gm mushrooms, sliced 300 gm WILD, jumbo shrimp, peeled & deveined Chop to preferred size or leave whole 1/2 tsp Old Bay seasoning 1 tsp rubbed sage leaves 1/4 tsp EACH thyme & dill pinch of dried rosemary Boursin Cheese Sauce 1 Tbsp butter, 1/4 tsp EACH dehydrated minced garlic, onion, garlic & onion powder, sea salt and white pepper 1/2 cup milk 150 gm Boursin cheese, garlic & fine herb flavor Tenderloin 500 gm tenderloin 450 gm loaf crusty French Bread

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Shrimp Stuffing

1. In a saucepan, cook rice & barley in vegetable broth until tender. Drain (you can use this broth elsewhere) & transfer to a large bowl.
2. Sauté celery, onion & mushrooms in 2 Tbsp butter until tender-crisp. Combine sautéed vegetables with rice/barley mixture. Stir in shrimp & seasonings & cook for a few more minutes until shrimp is just cooked. Remove from saucepan & set aside.

Boursin Cheese Sauce

1. In a saucepan, melt the butter over low heat. Stir in the spices. Add the milk & adjust heat to steaming -- do not simmer or boil. Add Boursin to the milk mixture, break it up into pieces with the side of a large spoon & stir until Boursin has melted into the mixture. Remove from heat & cool.

Tenderloin

1. Remove silver skin & butterfly tenderloin. Using a meat mallet, pound out the tenderloin to about 3/4-inch thickness. Heat a griddle & sear meat on both sides. Set aside.

Assembly /Baking

1. Preheat oven to 375 F.
2. Cut the French bread in half lengthwise & scoop out the soft insides. Remove only just enough to be able to fit the tenderloin in the cavity. Spread the hollowed out cavity with the Boursin cheese sauce (save some for inside the butterflied tenderloin). Cover bottom & sides completely.
3. Spread remaining cheese sauce over inside of butterflied tenderloin. Close the tenderloin so you can fit it inside the bread cavity. Once you have it in there, open it as much as possible & fill it with the shrimp stuffing. It will be slightly mounded.
4. Using a large piece of foil paper, place the bread 'boat' in the center & pull the foil up around it. Lightly cover the top just to keep the stuffing from drying out until the rest is cooked.
5. Bake for 1 1/2 hours in a baking pan with a wire rack in the bottom to prevent the bottom of the bread from burning.
6. Remove from oven & allow to sit for about 5 minutes then remove foil & place on cutting board & slice.