Baked Eggplant

This is a basic baked eggplant recipe, which I used for the foundation of eggplant parm.

1 Eggplant, sliced in 1/2" thick slices
8 oz shredded Mozerella Cheese
1 C pasta sauce.

Grease a baking dish with 1 TBS+ Olive Oil

Pan 1: 1/2 C flour seasoned with 1.5 Tsp Black Pepper & Salt

Pan 2: Egg wash 1 Egg with 1/4 C Water or Milk

Pan 3: combine
1/3 C Breadcrumbs
1/3 C Parmesian cheese
1.5 -2 TBS Italian Seasoning
1 Tsp Garlic Powder

Dredge eggplant slices through flour, then egg wash, then breadcrumb mixture, place in oiled baking dish.
Bake at 350 for 15 minutes
Top slices with cheese, bake until melted.
Remove, top with pasta sauce, return to oven if you want it heated through.  Or serve as is.

Bourbon Brown Sugar Marinade

For London Broil - A simple marinade.

1/4 C = 4 TBS

1/4 C Bourbon

1/4 C Brown Sugar

1/4 C Soy Sauce

2-4 Garlic cloves pressed

2 TBS Dijon Mustard

1TBS Wocestershire Sauce

1 TBS Olive Oil

1/2 TSP Black Pepper

Blend all ingredients together, marinade up to 4 LBS meat

Hummus

My dear friend Lamia, of Syria, Lebanon, and Egypt by way of UD taught me to make Hummus long before it was a standard appetizer (you know before brushetta became the "in" app.).

the ingredients are simple Chick Peas, Olive Oil, Tahini, Garlic and Lemon Juice....

I never had a ratio.  I always went by taste - you can add more of everything, except the beans, because then you have to add more of everything...

So I'm going to put some down a few samples from the internet and correct the blog later.

1 15 oz can of beans
1 garlic clove (range 1-2)
1 TBS extra virgin Olive Oil (range 0-2)
2 TBS Tahini  (range 1.5 - 4)
2 TBS Lemon Juice (range 1.5 - 4)
liquid as needed (from can or water)
salt to taste

Combine in food processor and process to desired consistency.

spatula the hummus into a bowl, make a depression in the middle and add olive oil and pine nuts if you have them.

You can also add ground beef or lamb (kibbeh?) in the depression to make it a little more hearty.
 .
To spice it up I either sprinkle Hot Hungarian Paprika over top
*or*
Blend in a little Thai Red Cock Sauce (Sriracha).
How's that for cross cultural?

Spaghetti Carbonara

this is not rocket science, I watched an Italian guy make this one time, he was dating one of the girls who owned the house.  Handsome, Italian Accent, and fancy cooking (for college).  No wonder he had the girls...

1 LB spaghetti or linguini- nothing finer
4 cloves garlic chopped finely
4 strips of bacon or 1/4 LB Pancetta finely chopped
2 TBS olive oil
2-3  Eggs
1 cup grated hard Italian cheese
ground pepper

Boil the pasta to al dente or less 7-8 min
While the pasta is boiling, fry the bacon / pancetta until crispy in a large skillet
add the garlic and cook 1 minute more
whisk the egg and the cheese in a bowl
when the pasta is done, drain, reserving some liquid (put a bowl under the collander)
add the  past to the skillet and mix in all the bacon and grease
TRANSFER everything in the skillet back to the pasta pot.
stir in the egg and cheese mixture.
  you may want to heat the pot on low to aid the cooking process.
sprinkle with ground pepper

serve hot

Garlic Sauce

2 TBS Rice Vinegar
2 TBS Brown Sugar
2 TBS Soy Sauce
1 TBS Veg Oil (not olive)  
2 Tsp Saki or Dry White Wine
1/2 Tsp Siricha
1/4 Tsp Sesame oil
3-4 Garlic Cloves finely chopped

1.5 Tsp Corn Starch and 1 TBS H2O shaken in jar = Thickener

Saute Garlic in Veg Oil 1 minute, add other ingredients Except Thickener, bring to boil.
Reduce to simmer, add thickener, stir to thicken.
Serve over - Meat, Veg, Rice

Jambalaya 2 - Freezer comfort food

This is Emeril's recipie, modified to my cooking style

http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html

1/2 - 1 LB medium shrimp, peeled, deveined
1-2 frozen chicken breasts defrosted, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1 med chopped onion
1/2 chopped green bell pepper
2 stalks chopped celery
2-4 chopped garlic cloves
1 can cup diced tomatoes
3-4 bay leaves
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce (red cock)
1 1/4 cup rice (basmati)
4 cups chicken stock
2-3 Andouille sausage links, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE ,Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Oven Roasted Herb Pork Loin

2 - 3 LB pork loin roast
handful fresh rosemary
handful fresh thyme
TBS grey poupon country style grained mustard
1 elephant garlic clove (abt 3-5 regular cloves)
fresh ground pepper
2 TBS Olive oil

1/2 C white wine
2 tbs flour + 1/2 c water mixed (shaken) in jar
2-4 TBS mustard
pepper to taste

preheat oven to 400

rub roast in olive oil
chop rosemary and thyme rub on roast
cut garlic into slivers and slit meat, insert slivers into slits
sprinkle roast with ground pepper
roast 30 minutes fat side down
flip and roast to 146
remove roast and tent for 15 min. before slicing

deglaze pan (iron skillet) with white wine
add water/flour mix wisking
add mustard
add pepper

wisk until simmering and serve