Chef Hunter Lee
Let’s get shakin’
I have had so many people ask about some of my recipes, and specialties, my chef created recipes and those we have found used and trusted through the years so here you are. Each week we post a column in multiple papers across Louisiana and East Texas, we also post the column on our Facebook page here. Feel free to comment (we love the feed back) try the recipes, share our page with your friends. Most of these recipes are used or have been used throughout our years of catering and entertaining.
This weeks is a personal favorite and one we have tweaked through the years. It’s one that some people have found strange BUT almost everyone ends up falling in love with. I have had so many request for this one so without further a due.
Spicy Tabasco artichoke squares
Ingredients
- 1 tablespoon margarine
- 1 (8 ounce) package fresh mushrooms, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 4 eggs, beaten
- 1/4 cup bread crumbs
- 1/4 teaspoon salt
- 1 teaspoon hot pepper sauce (such as Tabasco®)
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon garlic salt
- 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
- 3/4 pound shredded Cheddar cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11×7-inch baking dish.
- Melt margarine in a skillet over medium-high heat; saute mushrooms, onion, and garlic in hot butter until the onion is clear, 5 to 7 minutes.
- Beat eggs, bread crumbs, salt, hot sauce, pepper, oregano, and garlic salt together in a bowl. Stir mushroom mixture, artichokes, and cheese into the egg mixture; pour into the prepared baking dish.
- Bake in preheated oven until the egg is set in the middle, 35 to 40 minutes.
- Cool slightly in baking dish before cutting into squares to serve.
Until next week, I’m Chef Hunter Lee out here trying to beat the heat, even in the kitchen.
Remember, “Treat your kitchen, Treat yourself”