Posted on 07/28/2018 4:12:20 PM PDT by Jamestown1630
Eggplant Parmigiana is one of my favorite dishes, but it’s a time-consuming dish to make and messes up a lot of dishes. And even though we’ve used for years a great, easy recipe from America’s Test Kitchen which involves baking instead of frying the eggplant, my husband’s commitment to low-carb eating makes any recipe that uses breading less than ideal.
Looking for a fast, low-carb alternative, I happened to find ‘Cooking with Pina’ on YouTube, and Pina’s quick, throw-together recipe. It may not be like what you are used to, but if you like eggplant for itself and are low-carbing, this might be a good way to get your ‘fix’ and vary your diet. You can use your own sauce, or buy bottled stuff. (We are actually making this right now, and tonight we’re using bottled because our year’s worth of the homemade stash is finally depleted :-(
https://www.youtube.com/watch?v=zuWw56O0P4w
(Pina's is a really nice website for Italian cooking - check out her Marinara sauce, using pesto, and the Potato Pie. And she finally taught me how that cute little stove-top espresso pot works - I must have one!)
Here in Maryland our 'Beautiful Swimmer', the Blue Crab, is the State Crustacean; and crab soup is a big deal. Ocean City throws a festival and crab soup cookoff every year, where local chefs compete in both Red and White categories. My favorite cookbook for traditional Chesapeake recipes has always been John Shields’ original ‘Chesapeake Bay Cooking’, and here is a recipe from that book for a traditional style Crab Soup:
Crab Soup at Cross Street Market (Baltimore)
Serves 10
4 quarts water
2 cans (1 lb. 10 oz.) tomatoes or 5 cups peeled tomatoes
1 can (10 oz.) tomato sauce
2 bay leaves
1/2 cup barley
1/2 cup fresh parsley -- chopped
1 Tablespoon Old Bay Seasoning
3 stalks celery -- diced
1 large onion -- chopped
2 ham shanks
1 beef bone
8 blue crabs -- cleaned/quartered
2 pounds claw crab meat -- picked for shells
1/2 head cabbage -- chopped
2 medium potatoes -- diced
4 cups mixed vegetables, fresh or frozen (corn, green beans, peas, limas, carrots)
salt and pepper to taste
In a large soup pot, combine the water, tomatoes, tomato sauce, bay leaves, barley, Old Bay, celery, onion, ham shanks, beef bone, salt and pepper. Bring to a boil, reduce the heat, and simmer for 1 hour.
Add the soup crabs and backs. Continue cooking for another 30 minutes. Add the cabbage, potatoes, and mixed vegetables. When the vegetables are tender, add the claw meat, and simmer a little longer. Discard the backs. Pick meat from the shanks, and add to soup.
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There are probably as many ways to make Maryland Crab soup as there are families who make it; this article from Mid Atlantic Cooking offers a history of the soup, and an exhaustive compendium of historical recipes; it also includes a recipe for making your own Old Bay seasoning from scratch:
https://midatlanticcooking.wordpress.com/2012/08/16/maryland-crab-soup/comment-page-1
And here's the link to John Sheilds' original 'Chesapeake Bay Cooking':
-JT
You jacked yer own thread LOL!
It’s OK, Breakfast tomorrow? :)
https://www.youtube.com/watch?v=_eKF1RAeJvk
Thanks for the eggplant video. Looks so simple!
She says it freezes well; we haven’t done that yet, but I’ll let you know.
Someone played Turn The Page the other night.
IMHO a Seager classic
Bugs Henderson~ Heartbreak Gumbo
Making hummus right now for a mediterranean feast tomorrow.
Menu: Mesquite grilled lamb shish kabob,
taboule,
rice pilaf,
homemade hummus,
lavash bread,
halvah for desert. Yum!!!!
Wow! Coincidence!
My husband saw me looking up ‘Old Time R&R’, and wanted me to hear the Seger ‘Turn the Page’.
So, he just played it for me; and I said, ‘I hear this on your radio every day!’
He said, ‘No; that’s Metallica’.
Whatever.
I think it’s a silly self-referential song about the horrible grief of being a rock star. The tune and instrumentation would be great with different theme and lyrics.
(But I have to agree that in my uneducated opinion, the Seger is better. Much more soulful.)
There was this funky little group in Tx, called ZZ Top.
Mr Bill Ham was their producer...
Every guitar player in Tx is on this thang!
https://www.youtube.com/watch?v=AmocjDpIoRk
How refreshing! Enjoy!!
Now, I could ‘dance’ to that ;-)
What time should I come? Can I bring anything? ;)
I had a wonderful breakfast at the farmers market this AM, listened to live music, came home took a nap, skipped the VFW fund raiser breakfast, but got a pulled pork sammich with the works for $3 this afternoon,
Life is good when you have the day off LOL
https://www.youtube.com/watch?v=o35DYzmQSNg
My Buddys Dad was Sicilian, The Mom was Lebanese, kitchen was open 24/7 365.
Minced lamb and rice with sumac wrapped in grape leaves simmering in pots of marinara with garlic and hot chili flakes at 2 AM.
God Bless Yall
I maintain that MSB predated Seager and Springsteen on the midwest sound... 1971..
Heck I was there!
https://www.youtube.com/watch?time_continue=6&v=TBKBVW_VcR0
Joe Walsh played on the original release and was just kinda there, not featured.
Music is a funny thing, just like food.
My favorite. Start by melting one stick of butter in a pan, lots of real garlic. Peal and devein a pound of shrimp. Simmer shrimp in pan, throw in some Italian bread crumbs.
I eat them right out of the pan.
Dirty dishes, one pan one fork
No dirty dishes, Scampi
Wipe the pan, lather rinse repeat...
Well, wipe the pan. LOL
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