Chunky Eggplant Dip

Happy Wednesday guys!

I feel so worn out, I have no idea what's up with me!  But don't fret - I'm still busy in the kitchen!

Andy's work had a dip contest today and he asked me to make something for him.  So I made some more pretzel bites with beer cheese.  And you know what?!  It got 2nd place! 

Even better... Andy's chocolate concoction of a dip won 1st place.  So really - we both won - and I don't even work there!

So because I'm in a "dippy" sort of mood, I figured I'd post another good one.  This is practically one of the only dishes I can solidly eat eggplant in.  It's goes good with tortilla chips, toasted bread, and even all by itself!

What's your favorite dip?

Ingredients:
Adapted from Pennies on a Platter's Recipe

1 large eggplant
juice from 1 lemon
1/4 cup shaved Parmesan
2 garlic cloves, minced
2 tablespoons tahini
salt and pepper, to taste
1 tablespoon olive oil
small handful parsley, chopped
1/4 teaspoon cayenne pepper (optional)
tortilla chips
toasted baguette slices

Preheat oven to 375 F. 

Pierce the eggplant all over with a fork.  Drizzle with some olive oil and wrap in aluminum foil.  Place on a baking sheet and bake for about 30 minutes. 

Unwrap eggplant and allow to cool until safe enough to handle.

Set a colander over a bowl.  Cut the eggplant in half and scoop out the pulp from both halves.  Place in colander and allow to drain for about 5 minutes.

Transfer pulp to a food processor and pulse a few times.  Add lemon juice, garlic, tahini, Parmesan, and cayenne pepper (if desired).  Pulse until you reach your desired texture (I like mine on the chunky side!).  Season with salt and pepper.

Place filling into a bowl and cover with plastic wrap.  Place in fridge for at least 30 minutes, to allow flavors to meld.

Stir in fresh parsley and drizzle olive oil over top (if desired) before serving.  Serve alongside toasted baguette slices and homemade tortilla chips.

This is quite tasty - and if you're looking for something on the healthy side for game day - this might be it!  Have a great rest of your day guys!

Sweet Chili Green Beans

 

Happy Friday everybody!

I'm so ready for the weekend (I've got to work Saturday morning, but it ain't no thang!).  We've got a couples bridal shower to go to, so that should be fun.  And then some major relaxation is in the works for Sunday and Monday!

Now I used to think I had a favorite green bean recipe.  I mean, it's all the rage on Food52, too.  But my friends, I think there's a new contender in town.  This was so good I ate it with my hands.  Yeah... that good.  So good, if I ever do open up my own restaurant - this will be an appetizer for sure.

Ingredients:

1 lb. green beans, trimmed
4 strips of bacon, chopped
1 onion, thinly sliced
1-inch piece of ginger, peeled and minced
3 thai chiles, minced
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1/4 c. water
sesame oil, optional
toasted black sesame seeds, optional

Bring a large pot of salted water to a boil.  Add green beans and cook for about 3 minutes, or until beans are a bright green.  Drain and set aside.

In a large skillet over medium to medium high heat, cook the bacon until crisp, about 5 to 8 minutes.  Drain on paper towel-lined plate and set aside.  Remove all but 1 tablespoon of the bacon grease from the pan and add onion.  Cook until softened, about 3 to 5 minutes.

Stir in the ginger, Thai chiles, sweet chili sauce, fish sauce, and water.  Add green beans and toss to coat. Saute for 5-10 minutes, until water evaporates, the sauce thickens, and the beans become tender.

Stir in bacon and sprinkle with sesame oil and sesame seeds.

Seriously, I couldn't stop eating this.  I'd walk by and grab a bean.  Then come back 2 seconds later and grab another couple.  Be prepared to have an addiction to these!

Have a great weekend guys!

Radishes with Herbed Butter

Happy Wednesday guys!  It's mid-week and I'm definitely anxiously awaiting for the weekend to arrive!  I need it!

Now, it's kinda late, so I'm gonna post something rather quick.

Radishes are one of those things I can take or leave.  They're okay, but I think besides their somewhat peppery taste - just don't do anything for me.  But add some butter (that's been laced with garden fresh herbs), and we have a different story.  A quick and easy snack - or even a snappy appetizer in a pinch for a dinner party.


Ingredients:

1 bunch of radishes, cut in half
4 tablespoons unsalted butter, softened
small handful of fresh herbs (parsley, cilantro, oregano - whatever you prefer)
salt and pepper, to taste

In a small bowl, combine the butter and herbs of your choice - I think I went with some cilantro here.  Season with salt and pepper, to taste.

You can be fancy and put the butter in a pastry bag to top the radish halves, but I went old fashioned and just slathered a bit on with a knife. 

And voila, instant snack.

And really, the herbed butter can go on practically anything you put butter on - not just radishes!

Have a great rest of your Wednesday, even though there's only about an hour left of it!

Don't forget, if you have a CSA or Farmer's Market haul you'd like to share - e-mail me at mtlabor85@yahoo.com and I'll include you in the roundup tomorrow afternoon!

Fried Pork & Potato Balls

How was everyone's 4th of July? Ours was spent with friends, and it was quite a nice evening. For once, we didn't have to do the cooking... although I did bring a dessert (some Oreo Cheesecake bars, recipe found here). We had some burgers and they were pretty fantastic... I'd never seen this done before, but Jason, the grillmaster, had marinated the burgers in a "special" sauce for a little while before grilling them. Maybe I'm just before the times, but I've always just packed a burger with spices and then grilled them then and there... but after seeing him do that, and tasting the flavor that exuded from these burgers... I may have to give that technique a whirl.

And check out this green bell pepper. Just simple sitting on a grill, blistering up in all it's glory. Simple things like that put a smile on my face.

Well, these fried pork and potato balls would make a good appetizer, but it's also one of those, "under construction" recipes. It could definitely use some improvement on the flavor, or maybe my palate wasn't feeling it that day... but worth a try either way.


Ingredients:
adapted from Momofuku For 2's blog

2 cups garlic mashed potatoes
1/2 lb. ground pork
1 shallot, diced
1/4 cup button mushrooms, diced
2 teaspoons sugar
2 teaspoons fish sauce
2 teaspoons soy sauce
salt and pepper to taste
1/4 teaspoon Chinese 5 spice
2 tablespoons flour
1-2 eggs, lightly beaten
1 cup panko bread crumbs
vegetable oil, for frying

In a medium bowl, mix the ground pork, shallot, mushrooms, sugar, fish sauce, soy sauce, salt, pepper, and chinese 5 spice.

Heat a large skillet under medium high heat and add 1 tablespoon olive oil. Cook pork mixture until browned and broken up. Turn off heat and set aside to cool.

Once the pork mixture is cooled, mix in with mashed potatoes. Season with salt and pepper, if needed.

Shape the mixture into small to medium sized balls, about 1 to 1 & 1/2 inch in diameter should be fine. Dip each ball into the flour, shaking off any excess. Then dip in eggs, and roll in panko.

Heat a large dutch oven under medium high heat and fill with about 3 inches of oil. When temperature is about 350 F, start heating balls in batches, about 5 balls per batch should do it. Fry until golden brown, about 3 minutes or so, and drain on paper towels.

Serve with sriracha sauce!

Like I said, these could definitely use some tweaking, but overall, they were interesting and different. The mashed potato mixture was fine to eat by itself, so maybe the frying is where it went awry... who knows. Enjoy!