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Recipes 8/24 & 8/25
Argentinean Grilled Eggplant
3 eggplants, cut into rounds
3 Tbls olive oil
3 tsp dried oregano
2 tsp sweet or hot paprika
Coarse salt (kosher or sea) and freshly Ground black pepper to taste
Preheat the grill to high.
Put the olive oil in a small bowl. Brush the oil over the cut sides of the eggplants.
When ready to cook, arrange the eggplants on the hot grate and sprinkle with half the oregano, half the paprika, and salt and pepper to taste. Grill until nicely browned, 2 to 3 minutes.
Turn the eggplants with tongs and sprinkle the remaining oregano and paprika as well as salt and pepper to taste over them. Continue grilling the eggplants until they are soft. Serve immediately.
(From: Barbecue Bible by Steven Raichlen)
1 lb okra
102 Tbls olive oil
Put okra in ziploc bag with a tablespoon or two of olive oil and shake until coated.
Spread okra on baking sheet and sprinkle with salt and pepper.
Bake at 400 degrees for 30 minutes, turning pieces over once halfway through cooking.
Skillet Squash and Potatoes
1 small potato, peeled and thinly sliced
1/4 C chopped onion
1 Tbls cooking oil
1 small yellow summer squash, sliced
1/4 tsp salt
1/8 tsp pepper
1 dash paprika
In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes. Add squash; cook, uncovered, for 8-10 minutes or until the vegetables are tender, stirring occasionally. Season with salt, pepper and paprika.
Cucumber & Yogurt Salad
2 cloves garlic, minced
salt to taste
2 Tbls dried mint
1 C plain yogurt
1 Tbls olive oil
Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt.
Let stand for 30 minutes.
Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers.
Refrigerate until thoroughly chilled.
Watermelon Rind Chutney
1 (8-lb) piece watermelon (flesh and rind)
1 1/2 C cider vinegar
1 1/2 C water
2 C sugar
1/4 C minced peeled fresh ginger
2 Tbls minced small hot green chile, such as Thai or serrano (including seeds)
1 1/2 Tbls minced garlic
1 tsp salt
1/2 tsp black peppercorns, coarsely crushed with flat side of a large knife.
Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.
Best-Ever Texas Caviar
2 (15 oz) cans black beans, rinsed and drained
2 (15 oz) cans pinto beans, rinsed and drained
2 (15 oz) cans white corn, rinsed and drained
1 (4 oz) can chopped green chiles, undrained
1 jalapeño chile pepper, seeded and finely chopped (optional)
1 red bell pepper – cored, seeded and finely chopped
1 green bell pepper – cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
1/2 C rice vinegar
1/2 C olive oil
1/3 C white sugar
1/2 tsp garlic powder
Mix the black beans, pinto beans, white corn, green chiles, jalapeño pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
1 large eggplant, unpeeled, cut 1/2 in cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 C chopped green olives
3 cloves minced garlic
1/3 C extra virgin olive oil
1/3 C red wine vinegar
1 tsp sea salt
3 Tbls sugar
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1 Tbls capers, chopped
Combine all ingredients in a large pot. Bring to a simmer, stirring occasionally.
You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
Serve with garlic bread or crostini.
Jalapeño Chicken II
6 skinless, boneless chicken breast halves pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeño peppers, halved lengthwise and seeded
1 (3 oz) package cream cheese, softened
6 slices bacon
Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeño half with cream cheese. Roll chicken breasts around jalapeño peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.