Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

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The  steak : EXCELLENT !
The mushrooms : EXCELLENT !
The twice baked potato : OUT OF THIS WORLD !!!
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I have only recently discovered “Taleggio Cheese”, and I feel sorry for myself to have gone 62 years without enjoying this marvel of Italian cheese making. I only know of one shop around here that carries it. It is one of my least favorite stores because it tries to be everything to everybody, which just does not work.  But since a friend steered me to their cheese section, I have gone there at least once a week, just to get my fill of  “Taleggio Ca De Ambros”
For this dinner, I have sauteed the steak in peanut oil, sauteed the mushrooms with diced onions and garlic paste in butter. I baked the potato until cooked through, then I removed the potato flesh from the shell, added kosher salt, sriracha, butter, sliced scallions, garlic paste  and a generous amount of Taleggio. Then I put the mixture for half a minute into the microwave to soften the butter and cheese, mixed it all well and stuffed it back into the potato shell. Baked it in the oven for twenty minutes and – voilà – best twice baked potato ever 🙂

Bon Appetit !   Life is Good !

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato





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3 comments

  1. Hi Hans,sounds good,looks good i must try the potato,i never heard of this Cheese,ihave to go to Tampa tomorrow there is a Wine and Cheese Bistro and see the carry this special Cheese.I am looking forward to try your Recipe.Alles Gute and Cherrios ROLF!

    On Sat, Aug 10, 2013 at 2:55 PM, ChefsOpini

    Like

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