MAMA T'S STUFFED EGGPLANT

Delray Beach is home to The Boys Market, one of the best markets in South Florida.  The Boys is mostly an Italian market and everything about it is terrific.  They have a bodacious bakery, a variety of cheeses, meat, seafood, plenty of produce, as well as delectable prepared foods.  Because the quality of product at Boys is top notch, one might think it would be pricey; but one would be wrong, it’s actually WAY more affordable than the supermarket.  The downfall of The Boys Market is that during Season when the Snow Birds come, the market gets packed.  Customers fight over parking spots and places in line; it gets ugly, fair warning!  If you’re already in a bad mood it would be best just not to enter the store, or the parking lot for that matter.

My friend Laura and I were shopping at The Boys, it’s not Season yet, so it was quite pleasant.  I came across every variety of beautiful eggplant that you could imagine; I was so gosh darned excited (I’m such a weirdo).  Laura began to tell me the way that her mom, Mama T, cooked eggplant for her as a girl.  It sounded amazing, so I grabbed the regular eggplant that we are accustomed to seeing.  I jotted down the instructions on the back of an envelope because my memory isn’t what it once was (nor is my rear or my other body parts).

I followed Mama T’s recipe, but I did add some crushed chilies, cuz that’s just the kind of girl I am.  Mama T’s Stuffed Eggplant is homey and comforting; it’s a dish like my Italian grandma would make...ummm...ya... my grandma's Norwegian.  Any who, this eggplant has a creamy texture, so I like to serve this dish with a loaf of crusty bread for contrast.

 

Here’s what you need.  

  

I forgot to get the seasonings into the picture.

You also need oregano, crushed red chili peppers, salt, pepper and olive oil.

Be sure to wash the outside of the eggplant.

Cut the eggplant in half.

   

Use a paring knife to score a border, leave about a ¾ inch border around the outside of the eggplant.  

Score the center into about ½ inch cubes; be sure not to cut all the way through.   

Scoop the flesh from the center to make a shell.

If the shell is too thin the eggplant will not hold together well.

 

Sweat the onions and the olive oil in a braising pan or a Dutch oven over medium heat. 

Be sure the pan is large enough to hold the two eggplant halves, side by side. 

A braising pan is like a skillet, but its sides are straight and taller than that of a skillet.

 

When the onions are translucent add to the pan, the eggplant, minced garlic, oregano, crushed chilies, a little salt and pepper.  

Go light on the salt, because the cheese and sauce yet to come also contain salt.

 

When the eggplant begins to soften…

 

Whisk the eggs and Parmesan cheese together, and stir them into the eggplant.  Cook for a couple of minutes…

 

…And stir in ½ cup of the tomato sauce.  Taste for seasoning, add more salt and pepper if needed.

 

Stuff the eggplant shells with the cooked eggplant.

 

Use the same braising pan (saves on dishes); add the remaining ½ cup of tomato sauce, and ½ cup of water.

 

Place the stuffed eggplant halves into the pan.

 

Put a cover on the pan, and cook over medium low for 30 minutes.

 

Let the eggplant rest for at least 5 minutes before removing to a platter.

 

Top with the tomato sauce from the pan.

Serves 2 as an entree, or 4 as a side dish               

1                          Medium eggplant

2              Tbsp.     Olive oil

½                         Medium onion, small dice

2              cloves    Garlic, minced

¾             tsp.       Dried oregano

1              pinch      Crushed red chili pepper

                              Salt and pepper

2                            Eggs

½             cup         Grated Parmesan cheese

1              cup         Tomato sauce, divided (use your favorite sauce)

½             cup         Water

1.       Wash and cut the eggplant in half lengthwise.  Make an eggplant shell, by scoring and scooping out the flesh of the eggplant.  Use a paring knife to first score the border of the eggplant, leaving about a ¾ inch border.  Then score the center of the eggplant into about ½ inch squares, being sure not to cut all the way through.  Use a spoon to scoop out the flesh in the center of the eggplant. 

2.       Sweat the olive oil and onions in a braising pan or a Dutch oven over medium heat.  Be sure the pan is large enough that it will hold the two eggplant halves side by side.

3.       When the onions are translucent, add the diced eggplant, garlic, oregano, crushed red chili pepper, and a little salt and pepper.  Do not over salt, because the cheese and tomato sauce still to come, also contain salt.  Cook just until the eggplant begins to soften.

4.       In a medium bowl whisk together the egg and Parmesan cheese.  Stir this into the softened eggplant.  Cook for about 2 minutes.

5.       Stir in ½ cup of tomato sauce.

6.       Taste for salt and pepper, add more if needed.

7.       Scoop the cooked eggplant into the eggplant shells.

8.       Add the remaining ½ cup of tomato sauce and the ½ cup of water to the braising pan (or Dutch oven).

9.       Place the stuffed eggplant into the pan, with the stuffed side up; put a lid on the pan and cook over medium low heat for 30 minutes.

10.   Allow the eggplant to rest for at least five minutes before removing the cooked stuffed eggplant to a platter.  Pour the pan sauce over the top of the eggplant.

Serve with a loaf of good crusty bread, and a salad.

THE MOST AMAZING ASIAN BURGERS

Ahoy! I’m not sure where that came from; it doesn’t have anything to do with anything.  Any who…as I promised yesterday The Most Amazing Asian Burger is here!!!  I actually made these burgers a few weeks ago, but the timing wasn’t right to post them. 

 

Did you watch the Amazing Food Truck Race?  Well that’s partly what inspired these burgers.  Seoul Sausage rocked it out, right from the get go, with their intriguing Korean Fusion menu and their super fun personalities.  I soooo wanted them to come to my town!  I was also inspired by Diners, Drive Ins and Dives; every episode that takes place in an Asian Fusion restaurant is saved in my DVR, I watch them over and over. (Is that weird?)

Asian cuisine is super-hot right now for good reason.  Asian dishes are the perfect balance of salty, sweet, sour, spice and the dishes always have great texture.  What is so great is that the super markets are carrying more Asian ingredients than ever.  This has made Asian cuisine more accessible and less mysterious to us who didn’t grow up cooking with these ingredients.

The Most Amazing Asian Burgers really are perfectly balanced with a savory patty, crunchy veggies, sweet and salty Hoisin Mayo, sour Quick Asian Pickles, and spicy cheese melted over the top.  You can put whatever toppings you like, but I must tell you that this combination of toppings makes for perfection in every bite!

Here’s what you do.

 

Sweat the onions with a teaspoon of oil in a small skillet over medium heat.

I had red onion, so that's what I used.

  

When the onions are translucent, add the garlic and fresh ginger; cook for just a couple of minutes.  Just so the garlic and ginger are not raw.

 

So for these burgers I decided on pork and beef. 

Normally I wouldn’t use extra lean beef in a burger, but because of the fat in the pork, I felt that it just had to be done.

 

Use a large bowl and combine the meat, the ingredients from the skillet, the water chestnuts, scallion, sesame oil, and the seasonings.

 

Five Spice Powder is found in the Asian section at the super market.  This contains fennel seed, star anise, ginger, cloves and cinnamon.

 

Take your rings off and get in there to mix the ingredients.

Be gentle, but thorough.

Form into 4 equal patties, and let them rest in the refrigerator for about 30 minutes.

 

I'm only cooking 2 at this time, but the recipe makes 4 burgers.

Cook in a heavy skillet over heat that is between medium and medium high.

If the heat is too hot, the outside of the burgers will burn before the center is cooked; and the center needs to be cooked cuz of that, there pork in them burgers.

When the burgers are almost done, I put some sliced Chipotle Gouda cheese on the top (Pepper Jack would also be good).  

Then a trick I learned from watching DDD; add a bit of water to the pan and put a lid on it. 

The cheese will melt quickly and the burger stays moist!

 

While the cheese is melting mix the Hoisin sauce…

 

…With the mayo. 

 This sauce is so simple, but so full of flavor.

 

My buns were fresh from the bakery, so I didn’t toast them; but I did put a big dollop of Hoisin Mayo on the bottom bun…

 

…Then some crisp lettuce and a burger topped with spicy cheese…

 

…Sweet and sour Quick Asian Pickles, and finally some sweet and crunchy red bell peppers.

 

All ashore, who’s going ashore! (Aha!  I made  "ahoy" work!  Though it still has nothing to do with Asian burgers.)   

This is burger perfection!

 

 Serves 4

THE BURGERS

1 Tbsp. + 1tsp.   Oil, flavorless oil such as grape seed or canola; divided

¼             cup         Onion, minced

1              clove     Garlic, minced

1              tsp.        Fresh ginger, grated

12           oz.          Ground pork

12           oz.          Ground beef, extra lean

¼             cup         Water chestnuts, dice small

1                           Scallion, sliced

¼             tsp.        Five spice powder

½             tsp.        Toasted sesame oil

¼             tsp.        Salt

¼             tsp.        Pepper

1.        In a small skillet sweat the onions in 1 teaspoon of oil over medium heat.

2.       Once the onions are translucent add the garlic and fresh ginger, cook for about 2 minutes. 

3.       Add all of the ingredients (including the cooked onions, garlic and ginger) to a large bowl, and using your hands, gently but thoroughly mix the ingredients.

4.       Form the meat into 4 patties.

5.       Put the patties into the refrigerator to rest for about 30 minutes.

6.       Heat 1 Tbsp. of oil in a large, heavy bottomed skillet over between medium and medium high heat.  When the pan is hot, add the burgers; cook for about 7 minutes on each side.  The burgers must be cooked all the way through. *These burgers can also be grilled.

7.       Serve on a bun with the toppings suggested below.

HOISIN MAYO

½             cup         Mayonnaise

4              tsp.        Hoisin sauce

1.  Whisk the mayonnaise and Hoisin sauce together in a small bowl.

 SUGGESTED TOPPINGS

Lettuce

Red bell pepper

Chipotle Gouda or Pepper Jack cheese

Quick Asian Pickles, from yesterday’s blog

Hoisin Mayo, see recipe above


I shared this recipe at:
 

QUICK ASIAN PICKLES

All right y’all!  I’m posting this recipe for Quick Asian Pickles today, in preparation for tomorrow's Most Amazing Asian Burgers. 

I could snack on a bowlful of these little babies while I cheer/critique the talented contestants on my favorite TV show, The Voice.  Billy and I love to try and guess who the judges will pick.  Usually there is a clear winner; but sometimes it’s so close that my heart breaks for that artist that has to leave.  We still have Tuesday’s episode to watch so please don’t tell me what happened!

Sorry I got off course; back to the pickles.  I made these pickles to go with Asian Burgers, but they are really a great to give a little crunch to all kinds of burgers and sandwiches. These pickles are just the perfect balance of vinegar and sweetness.  They’re not too sweet; the honey just mellows out the acid of the rice vinegar, which is milder than white vinegar.  If you like a little kick add a pinch of crushed chilies, or a thinly sliced Serrano pepper.

Here’s what you do.

Slice a Kirby cucumber nice and thin.

A few slices of red onion for some bite.











 Mix the rice vinegar, water...

 ...and honey in a medium bowl.

Toss the cucumber and onion slices into the bowl.

Marinate for 30 minutes, or up to 3 days.








 Makes about 2 cups

1 1/2       cups        Kirby cucumber, sliced into thin rounds; about 1 cucumber

1/2          cup          Red onion, sliced into rings; about 1/4 of an onion

½             cup         Rice vinegar (not rice wine vinegar)

¼             cup         Water

2              Tbsp.      Honey

1.        In a medium bowl, stir together the rice vinegar, water and honey.

2.       Add the cucumber and onion slices to the bowl with the vinegar.

3.       Refrigerate for 30 minutes for up to 3 days.