Eggplant sliders

Seems many people have a love it or leave it attitude about eggplant. I never ate it much growing up, probably because it wasn't very fashionable in the 80's. In the 90's eggplant seemed to enjoy increased interest, albeit briefly. Back then I worked in a restaurant/cafe in Santa Cruz to pay for my party lifestyle during college.

Really, though, I loved the free sandwich I got each day while on shift. I was also a vegetarian back then (since reformed), so I had to delve into a new world of sandwiches. We had three on the menu: Provolone and avocado (this is what I had when I first started working there), egg salad, and grilled eggplant. Eventually I say the true light that is eggplant, and haven't turned my back on it since. The cafe is no longer there, but the sandwich is imprinted on my mind. The only tweak I have made is to sometimes sub pesto for tapenade, as I did here.



Grilled Eggplant:
2 medium sized eggplants, sliced 1/4 inch thick
1/4 cup olive oil
1/2 cup balsamic vinegar
salt
pepper

heat grilled pan to medium high, brush with a bit more olive oil. Place sliced eggplant in large bowl with other ingredients and toss to coat. Grilled each side of eggplant about 3 minutes, or until cooked through. Cook in batches.

Assemble sandwich with either tapenade or pesto, roasted red pepper, jack or provolone cheese, eggplant, on a ciabatta style roll.

Chile Rellenos with a Cinnamon Tomato Sauce

I'll use any excuse to make something special. Holidays, I will have to admit, are more about the food that accompanies them than anything else. Call me a heathen, call me unpatriotic, but don't call me hungry.



Cinco De Mayo means chips, guacamole, and margaritas. I like to set it up a notch or so higher with Chile Rellenos. My dear husband first started making this recipe years back and it has become one of my Top 10 recipes of all time. The sauce turns it from average to sublime. Something about the cinnamon and cloves really makes it shine. Leftovers are even better than the day of. Any recipe that tastes better as leftovers is a keeper, in my book.


CHILES RELLENOS DE QUESO

8 chiles, roasted and peeled
6-8 ounces cheese, Monterrey jack cut into 1/8ths
oil, for frying
4 eggs, separated
1 1/2 cups flour, all purpose
Tomato Sauce:
1 large can diced tomatoes
3-4 garlic cloves, minced
3 tablespoons olive oil
1 cup chicken broth1 teaspoon salt
1-2 dried chiles, ground
1/4 teaspoon cinnamon, ground
pn cloves, ground

Prepare tomato sauce (see below).
Cut a tiny slit in one side of each chile to remove seeds, leaving stems on.
Dry the chiles on paper towels.
Cut cheese into long thin sticks, one for each chile.
Place one stick in each chile, using more if chiles are large.
If chiles are loose and open, wrap around cheese and fasten with wooden a wooden toothpick.
Pour oil 1/4" deep into large heavy pan.
Heat oil to 365 F.
Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly.
Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula.
Drain on paper towels.
Serve immediately topped with tomato sauce.


For the preparation of the tomato sauce, combine tomatoes, onion and garlic in blender or food processor and blend to a puree.
Heat oil in a medium saucepan, add tomato mixture.
Cook 10 minutes, stirring occasionally.
Add broth, salt, chiles, cloves and cinnamon.
Simmer gently 15 minutes.

Alabama Cobbler

I'm back in action, mostly. I've been off the hook culinarily due to knee surgery. I didn't leave the house for a week, drive, cook, clean, nothin'. Nice in a way, but torture in another. I wanted to cook! It was interesting, in a way, when I couldn't get around and had very little to distract me, I found my sense of taste and smell to be heightened. I hope it stays that way, but I'm sure daily life will drags me down again.



I received some lovely Mexican organic peaches from a friend while on convalescence. I couldn't eat them fast enough so I decided to cobblerize them. Strawberries were an amazing $4.88 for 4 pounds at the store, so they were added to the mix. This cobbler recipe is my husband's grandmothers recipe, with one exception. Over the years we have reduced the sugar in the recipe. Southerners seem to have a higher need for sweet than the rest of the country. Someone should study why; I'd be curious.

Preheat oven to 350 degrees.

1 stick butter
1 cup flour
1 cup milk
2 1/2 teaspoons baking powder
3/4 cup sugar for batter, 3/4 cup sugar for fruit.
2-3 cups fruit (preferably peaches)

1. Melt butter in 8 inch square Pyrex baking dish
2. Slice fruit and mix with 3/4 cup sugar and set aside.
3. Combine remaining sugar, baking powder, flour and milk together to form batter.
4. Spoon 1/3 of the batter over melted butter, add fruit, then top with remaining batter.
5. Bake for 45 minutes.
6. Serve hot or room temperature with vanilla ice cream, if desired.

Sudado de Pescado

Sounds fancier than it is. It's really just fish and chile stew. It is a magical stew of magicness. Yes, I know that's not really a word, but it seems apt. Sudado de pescado was the second Peruvian dish we made in a week; a first for this household.



Sudado de Pescado is a simple stew, seasoned with tomato, garlic, onions, and chiles, represents a typical way of preparing fish throughout northern Peru. This version comes from two sources, Miriam Soles, the wife of a fisherman in the village of Huanchaquito, and the Isla sisters, the cooks at Restaurante El Caribe in Huanchaco. It's healthy and packed with flavor. If you plan to serve it to children, sub green bell peppers for the chiles. I served it with roasted sweet potatoes and quinoa.

2 lbs. boneless skinless grouper or catfish fillets, cut into 6pieces
2 tbsp. fresh lime juice plus 6 lime halves
2 tbsp. chopped fresh cilantro
2 tsp. salt
1 tsp. freshly ground black pepper
8 fresh Anaheim, Holland, or banana chiles (4 seeded and chopped, 4 thinly sliced)
3 tablespoons canola oil
4 cloves garlic, mashed to a paste
1 medium red onion, halved and cut into 1/2" slices
2 large plum tomatoes, cored, seeded, and coarsely chopped
1 tsp. dried oregano
2 peeled and roasted sweet potatoes with oil, salt and pepper to taste


1. Put the fish, lime juice, cilantro, salt, and pepper into a large bowl; toss gently to combine.Let grouper marinate at room temperature while you continue with the rest of the preparation. Purée the chopped chiles and 1/3 cup water in a blender until smooth. Set the chile purée aside.

2. Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Carefully add reserved chile purée and cook for 2 minutes. Add onions and cook, stirring constantly, until softened, about 5 minutes. Gently lay grouper fillets in skillet, along with marinade and 1 cup hot water, and stir liquid gently to combine. Top fillets evenly with remaining chiles and tomatoes and sprinkle with oregano. Reduce heat to medium-low and simmer, covered, until fish fillets are cooked through, about 15 minutes. Season with salt and pepper to taste. Divide fish fillets between 6 shallow bowls, along with the liquid. Serve immediately with quinoa, lime halves and sweet potato.

Baked Salmon with lemon mayo sauce

Mayo on salmon? Sounds gross, doesn't it? The first time I heard of such an idea, I was fairly skeptical, but was willing to believe in it's potential because my french brother in law was making it. Never has he made a meal that wasn't fabulous. OK, sure, maybe once or twice, but since I don't live in the same town as him I have not been around to witness any foibles. Ever since I tried the concoction I have been a convert. Perhaps I should rename this blog "how I learned to like mayonnaise". Could create quite a following. The added bonus of this recipe is that it's virtually impossible to overcook the salmon and the sauce acts like a moisture barrier.




BAKED SALMON WITH LEMON MAYONNAISE

You can use this same sauce with many other kinds of dish - steak or fillets.
4 salmon steaks (fresh or frozen
2 tbsp. mayonnaise
1/2 tsp. grated lemon rind
1/2 tsp. onion powder
1/4 tsp. dry tarragon
1/4 tsp. dry dill weed
1 tsp. lemon juice
Heat oven to 400 degrees. Spray baking dish with cooking oil. Rinse salmon and pat dry; arrange in baking dish. Brush with mayonnaise mixture. Bake for 15 to 20 minutes, just until fish flakes when tested with point of knife or fork. Serve with red boiled potatoes and asparagus or broccoli. Serves 4.

Squash Casserole

I'm going to share a super family secret recipe with you. You should feel special. I demand you feel special.



I am not sure of the exact origin of this recipe, but it's a special treat every year when we meet up with the family on vacation. Imagine 10 adults, 7 kids, and a big dish of squash casserole. Some of the kids like it, some don't. We are working on the ones that resist. Resistance is futile. I don't like mayo and I don't like casseroles, but I love this. Go figure.

It's a casserole that is mean to be served as a side dish. Pair it with any type of grilled meat. It's a perfect alternative to coleslaw or potato salad.

2.5-3 pounds yellow squash in medium chunks
1 yellow onion chopped
1 green bell pepper chopped
-saute above until slightly mushy with salt and pepper and a little butter.

In a bowl mix:
3/4 cup mayo
1/2 cup milk
1 cup Cheddar cheese
2 eggs beaten
-add cooked mixture and blend.

Cook in oven for 30-40 minutes at 350.

Pi day-Crack Pie

In honor of Pi day my dear friend held a pie party. What a fabulous idea for a party. Every family that comes brings a pie, sweet or savory. The scene when we walked in was treacherous even to the non-dieter. Imagine a large dining room table covered with pies. Evil...... but in a good way.

Baking is my true passion I I love a chance to try something new. So when I read about Momofuku's $44 Crack pie a few months back, I stored it in my recipe binder, waiting for the right event. What better event than Pi day.

Is it worth $44? I'd say no, but perhaps $30 on a good day. Those New Yorkers always have money to burn on tasty treats, so I hear. I warn you, the recipe makes 2 pies. I froze the other. Need to diet for a week before eating another slice. It's a slice of heaven. Darn near crack, if I knew what that was like.

http://www.latimes.com/features/food/la-fo-crackpierec11-2010feb11,0,5228045.story