Learn to cook eggplant the French and Mexican way

Friday, January 15th, 2010


Pare eggplant and cut in 1/4 inch slices crosswise. Sprinkle with salt, garlic, and pepper. Dip in flour. Then dip in egg which has been beaten with 2 tablespoons of milk. Roll in fine, dry bread crumbs til completely covered. Fry in hot fat (try olive oil) from 2 to 4 minutes. Drain and serve hot.
  • Eggplant a la Mexico

In cooking this recipe, you’ll gonna few ingredients:

1 lb eggplant

½ cup boiling water

1 small chopped onion

½ tsp salt

2 cups chopped fresh tomatoes

½ cup onion

1 clove minced garlic

¼ cup diced green chilis

¼ tsp salt

¼ tsp sweet basil

1 cup grated monterey cheese

2 beaten eggs

Peel and cut eggplant into 1” cubes and cook with onion in boiling salted water for 10 minutes. Drain. Combine the rest of ingredients, except cheese. Put into oiled 1 1/2 qt. casserole. Cover and bake in 375 F oven for 1/2 hour. Remove cover and reduce heat to 350 F. Sprinkle top with cheese. Continue to bake til cheese melts and becomes bubbly.

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Spicy Yogurt Beef Kabobs

Friday, October 30th, 2009


Ingredients:

2 lbs. boneless beef chuck (1 ½ inch chunks)
1 ½ cups plain yogurt
¾ cup chopped onion
1 teaspoon minced garlic
1 small dried hot chili pepper (chopped)
¾ teaspoon ground cumin seed
½ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon cinnamon

Procedure:

Toss beef chunks with all remaining ingredients. Cover and refrigerate overnight. String beef on skewers. Barbecue over hot coals about 15 minutes, turning every 5 minutes. (Serves 4)

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Sweet ‘n Sour Beef

Tuesday, October 27th, 2009


Ingredients:

2 lb. lean beef (cubed)
2 large cans tomato sauce
1 can water
Juice of 2 lemons
1 cup sugar
Salt and Pepper

Procedure:

Brown meat quickly in fry pan. Mix tomato sauce, water and lemon juice together and pour over meat. Transfer to baking dish and bake in a 325 F oven for three hours (or till tender)

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Beef Short Ribs, California Style

Sunday, October 11th, 2009


Ingredients:

4 lean beef short ribs
1 tablespoon butter
1 medium size onion (chopped)
1 cup chopped celery
1 teaspoon salt
1/8 teaspoon pepper
4 medium sized carrots (thinly sliced)
½ teaspoon thyme
1/8 teaspoon Sage

Procedure:

Trim fat from ribs. Brown beef in butter in heavy skillet or Dutch oven. While browning, add half of onion, celery, salt and pepper. When brown, cover beef with remaining vegetables. Sprinkle with remaining salt and pepper and crumbled thyme and sage. Cover tightly. Bake in 275 F oven 3 hours, till tender.

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Lamb Shanks Chablis

Friday, October 9th, 2009


Ingredients;

4 lamb shanks
Slivers of garlic
1 tablespoon oil
Salt and Pepper
1 medium onion (chopped)
1 cup Chablis (or dry Sauternes)
Water

Procedure:

Insert sliver of garlic near bone in meaty part of shanks. Brown on all sides in oil in large pot. Season with salt and pepper during cooking. When browned, add onion and wine. Cover and simmer slowly 1 ½  hours (or till meat is tender). Make gravy by adding water and wine mixed half and half. Serve shanks on platter with vegetables; serve gravy separately.

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Beef Brisket Paprika

Thursday, October 8th, 2009


Ingredients:

4 to 5 lbs. lean beef brisket
4 medium onions
1 tablespoon paprika
2 teaspoons salt
2 teaspoons minced garlic
½ teaspoon pepper
½ cup WATER (broth or wine)

Procedure:

Trim off outside fat from beef brisket. Grate enough onion, catching juice, to get a measure of 1/3 cup. Slice remaining onions. Make a paste with grated onion, paprika, salt, minced garlic and pepper. Put brisket flat in broiler or baking pan. Spread with half of paprika paste. Roast in 500 F oven 15 minutes. Turn beef, spread with remaining paprika paste and return to 500 F oven 15 minutes longer. Cover beef with onion slices. Add water, cover pan tightly with foil. Return to oven and reset temperature control to 325 F. Bake 2 1/2 hours longer.

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Savory Lamb Patties

Tuesday, October 6th, 2009


Ingredients:

2 cups soft bread crumbs
¼ cup water
1 ½ teaspoons salt
½ teaspoon pepper
2 tablespoons chopped onion
1 small clove garlic (minced)
3 tablespoons minced parsley
1 egg
1 tablespoon soft butter
1 lb. ground raw lamb
3 tablespoons fat

Procedure:

Soak bread crumbs in water. Add egg, lamb, butter, salt, pepper, onion, garlic and parsley. Shape lightly into 8 patties. Dip in flour and simmer 15 minutes in hot fat. Turn to brown.

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Wheat Germ Beef Roll

Monday, October 5th, 2009


Ingredients:

1 beef flank steak (1/2 lbs.)
1 tablespoon prepared mustard
¾ cup chopped onion
1/3 cup butter
¾ cup Kretschmer toasted
Wheat germ
1/3 cup minced parsley
2 tablespoons Worcestershire sauce
¾ teaspoon thyme (crumbled)
½ teaspoon salt
¼ teaspoon pepper

Procedure:

Starting at one long side, butterfly steak by slicing horizon tally to within 1/2-inch of opposite side of steak. Open steak and spread cut surface with mustard. Sauté onion lightly in butter. Combine with wheat germ and remaining ingredients. Sprinkle mixture evenly over mustard coated steak. Roll up, starting at long edge. Tie beef roll tightly in several places with string. Place in foil-lined 13x9x2 baking pan. Bake in 375 F oven 45 minutes. Remove from oven, cool, wrap in foil. Refrigerate several hours or overnight. Slice diagonally to serve.

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Beef Steak Salsa Fria

Friday, October 2nd, 2009


Ingredients:

4 boneless rib steaks
1 cup chopped tomatoes
½ cup coarsely chopped onions
1 (4oz.) can green chilis (chopped)
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground coriander
¼ teaspoon salt
¾ teaspoon pepper

Procedure:

Trim most of outside fat from steak. Keep refrigerated til time to barbecue. Combine all remaining ingredients (makes 2 cups). Chill and serve very cold with hot barbecued steaks. (In cooking steaks over charcoal, build fire about half an hour before cooking time. Coals should be covered with gray ash.)

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Oven Stew (Sheepherder’s Stew)

Thursday, September 24th, 2009


Ingredients:
½ to 2 lb. cubed, lamb shoulder meat
½ cup sliced onions
4 to 6 sliced carrots
½ cabbage (sliced rather thickly)
1 can tomato sauce
4 potatoes (thickly sliced)
4 cups water
1 teaspoon salt
½ teaspoon pepper
½ teaspoon allspice
1 teaspoon chopped (fresh or dried) rosemary (or thyme)

Procedure:

Set oven at 375 F. Place all ingredients in a large casserole by arranging in layers. Top with water, sauce and spices. Cover tightly with lid or foil and bake for two hours.

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