Last weekend, my sweet in-laws took us to San Antonio. San Antonio has so much good food, it's not even funny! We
culinarily wasted spent one day at Sea World - which, if you have never gone, I reccommend it...but definitely during off-season! The lines were long, but the dolphin shows are insane! I was sad about the Shamu show...seeing whales in captivity sucks - that wilted dorsal fin gets me every time! Funny I don't feel the same about seals or dolphins. What can I say, I'm a conundrum.
Moving on! We ate at this great restaurant on the Riverwalk called Iron Cactus - chipotle salsa to die for! But that is not what this post is about! My husband and I had a rough trip to SA last January. Anything that could go wrong definitely did: car trouble, it rained the whole time, and the Riverwalk had been drained. Drained! The only hightlight from the trip was the food. After the concierge at the hotel reccommended Saltgrass (are you kidding me?!) We went exploring and ate at a delicious place called Paesano's. So, on this trip, we decided to take the in-laws there too.
Personally, I have a hard time not ordering something seafood-y, so I went with a pasta dish with shrimp and mussels. My hubs on the other hand, went bold: veal, spinach, and portobello mushroom stuffed shells. Major yum! They were perfect. I had to make them, or at least try. What of my attempt, you ask? Let's just say that my husband won't be needing to go back to San Antonio any time soon. :o)
Veal, Spinach, and Portobello Mushroom Stuffed Shells
About 20 jumbo pasta shells, cooked with salt and oil, and cooled
1lb. ground veal
1 medium sized white onion
A giant handful of spinach
A portobello mushroom cap or two, depending on how much you like mushrooms!
Garlic. I used 2 cloves, but they were HUGE - probably closer to the size of 4 regular cloves.
Basil - I bought mine in a little tube near the fresh herbs. It lasts longer, and packs huge taste! I probably used about a tsp. of this stuff
A jar of your favourite red sauce; I went with Newman's Own Bombolina (for the great basil taste!)
A jar of your favourite alfredo sauce; I used Buitoni Light Alfredo
Italian blend shredded cheese
Salt and pepper
Butter or oil for sauteing
Preheat oven to 350.
Saute onion, mushroom, and spinach with a little garlic and salt and pepper until onions are translucent and spinach is wilted.
In a seperate pan, fry up the veal with the remaining garlic.
Once the veal is browned, throw everything in a food processor (add the basil) and whirl it up until it is pretty fine. Not a paste, but not huge chunks!
Take a 9x9 pan and put a nice layer of red sauce on the bottom, and swirl in some alfredo. Stuff the shells with the mixture from the food processor, top with the remaining red/alfredo sauces, sprinkle with shredded cheese, and bake about 20 mins. or until cheese is bubbly and browned around the edges.