Clam..Stuffed.. What?

Clam Stuffed Mushrooms

2 pounds of medium sized mushrooms
1/2 cup melted butter
3/8 teaspoon garlic powder
6 1/2 ounce can minced clam, drained, reserve juice
1/2 cup Italian breadcrumbs
1/4 cup parsley flakes
3/4 teaspoon salt
3/4 teaspoon pepper

Remove stems from mushrooms and mince. Stir garlic powder in warm butter and coat mushroom caps with mixture. Arrange on baking sheet. Combine clam juice, stem pieces and remaining butter in small saucepan. Heat over medium heat until tender and juices are reduced two-thirds. Add clams, breadcrumbs, parsley, salt and pepper. Divide evenly among caps. Cook at 350 until tender, or approximately 20 minutes.

This experiment is going to be a little bit tougher than I thought. I'm not picky, but I've learned that I am definitely a texture person. My first bite into the clam covered mushroom is one I will never forget. The strings of the fungi wiggled their way through my front teeth as the juice dripped down my face. Needless to say, I was startled, but I will admit - if you get past the texture, this recipe isn't so bad. But, the true test was my boyfriend, Tony, the mushroom and seafood hater. He popped the mushroom in his mouth, whole, and bit down. Tears wiggled their way down his face. Bracing his elbows on the table, he put his head down, shaking. My entire family burst out in laughter. That was a dinner that we'll never forget. My dad giggled as he bit down into his, fulling enjoying the masterpiece he had just made. I have a feeling that his blog is going to make for an interesting couple of weeks, and I am fully looking forward to it!

Expanding my Food Horizon

Everyone has a food that they don't like. Whether it's broccoli, sauerkraut, of whatever. There is some food out there that makes your skin crawl and your stomach turn. I have decided that I'm going to put that all to the side and take on a challenge - expanding my food horizon. This is going to be a no limits experience on enriching my palate. And along this journey I will be accompanied by my father, the chef, and three of my close minded friends, who will take turns once a week trying these new foods with me.
My father was in the military for twenty two years and has sailed the seven seas, and then some. He's eaten food from across our nation, and across the world. He is going to be the one helping me lead this experience. We will find recipes from all over the U.S. and the world to try, and put our taste buds to the test.