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.
********************************************
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
Get the biggest one you can. They’re ‘Smaller On The Inside’ ;-)
Seriously, once you have one of these things, you’re going to think of all sorts of stuff to do with it, and even if you’ve only got two people in your house, the bigger the better. Ours is an 8 Quart, with the yogurt function. It’s great.
We can sleep until we wake up ;-)
Pillows and breakfast aint bad.
Salmon Season here in Alaska
Smoked Salmon
First you need to get your fish!
Always use fresh and wild Salmon. Farmed fish are badly colored, loaded with dyes, hormones and turn to mush in your smoker!
Last weekend was the height of the red (Sockeye) salmon run, (I brought home a bunch) they can be caught with a fly in fresh water spawning areas or dip-netted on the tidal flats. Fish average 8 - 14 pounds.
Start by taking good care of your catch and getting it cleaned and processed and on ice asap. Dispose of the gut pile responsively! (Bear country) Best places are in a bear proof dumpster or your liberal neighbors front flower beds!
Filet your salmon and pick the rib bones out of its flesh.
Roll your filets in a 50/50 mixture of salt and brown sugar and lay them out overnight in a cool, critter free environment.
Set your smoker at 250 degrees and place the racks of Salmon inside. The ideal wood to use is Alder.
Smoking time is variable and is a function of the humidity (don’t smoke in the rain!) and generally takes 3 - 6 hours.
Salmon should be a beautiful caramel brown and flake easily with a fork.
Keeps a couple of weeks fresh, 6 months frozen and practically forever when canned.
Made this recently and really liked it. Cutting the squash into thin layers is quite a challenge without a mandolin! I have not seen pre-cut layers in any of the stores.
I have been making/freezing fresh tomato sauce as we have lots of peppers, tomatoes, eggplant etc.from the garden.
https://ketodietapp.com/Blog/lchf/low-carb-butternut-squash-lasagna
METHOD Cook to simmer on med 2 c ea h/cream, HnH, cup milk. Add
cup ea fine-diced potatoes, carrots, 1/2 lb lump crabmeat, 1/2 c fresh corn
kernels, s/p; simmer/stir/softn veg on low 15 mins. Add cornstarch slurry,
cup clam broth; BTB. Stir/boil/thicken a min.
FINAL Just before serving, stir in minced scallions/dill, tbl Pernod.
SERVE w/ a dusting of paprika.
ING-- 2 thick slices eggplant, breaded and sauteed, 3 thin, small slices of salami, 1/2 slice provolone, generous tb olive oil for sauteeing
BREADING STATIONS
seasoned flour (flour, fine salt, pepper, cayenne),
2 beaten eggs is enough for about 4 sandwiches),
Combined plain breadcrumbs, tsp fine-grated Parm.
ING-- 2 thick slices eggplant, breaded and sauteed, 3 thin, small slices of salami, 1/2 slice provolone, generous tb olive oil for sauteeing
BREADING STATIONS
seasoned flour (flour, fine salt, pepper, cayenne),
2 beaten eggs is enough for about 4 sandwiches),
Combined plain breadcrumbs, tsp fine-grated Parm.
Crab & Artichoke Dip It’s perfect for your Super Bowl party, or any gathering.
ING ◾5 globe artichokes, cooked and chopped ◾½ pound crab meat ◾Zested lemon ◾¼ bunch tarragon, chopped
◾¼ cup parmesan cheese, grated ◾¼ cup aioli ◾¼ cup mascarpone cheese ◾1 onion, minced ◾Butter ◾Salt and pepper
PREP Cook artichokes tender in balsamic, salted water. Cool and rough chop into small pieces. Sweat onions tender in butter.
ASSEMBLY Mix artichokes, mascarpone, aioli, lemon zest, tarragon, and parmesan in a metal bowl. Add warm onions and mix well. The warmth of the onions should make this mixture creamy. Fold in the crab meat. This should be ravioli filling consistency. Fill casserole dish; bake 350 deg golden and bubbly.
Asian-style Eggplant with Garlic Sauce
PREP BTB large pot of water; keep at simmer . Cut small Japanese eggplant into sticks about 2″ long by 1/2″ wide.
COOK Heat vegetable oil 325 deg; level of 1" up sides of large wok. Working in batches, fry eggplant sticks 45 sec, careful to not overcook. Liftout w/ wire mesh strainer, and dip briefly in hot water, then drain on p/twl lined sheetpan. Repeat with the rest, in batches, careful to dry the water off the strainer before placing in the hot oil. Discard oil from wok, except for 3 Tb.
NOW DO THE SAUCE mix the soy sauce, sugar, vinegar, rice wine and white pepper and set aside. Dissolve the cornstarch in 1/2 cup of water, and set aside.
Return the wok to high heat. Add the scallions, ginger, garlic and stir-fry for about 10 seconds. Add the hot bean paste and the soy sauce mixture, and stir-fry for 20-30 seconds, blending well. Add the eggplant and stir-fry until the sauce is boiling, about 30 seconds. Slowly pour in the cornstarch mixture, stirring to blend well. When sauce thickens, add sesame oil, remove from heat. SERVE immediately.
SAUCE ING 2 Tbsp soy sauce 2 Tbsp sugar 3 Tbsp distilled white vinegar 1 Tbsp rice wine or dry sherry 1 tsp ground white pepper 1 Tbsp corn starch 1 large scallion, trimmed and cut into thin rings 1 Tbsp peeled and grated fresh ginger 6-7 garlic cloves, peeled and minced 1 Tbsp hot bean (or red curry) paste 2 Tbsp dark sesame oil
Another favorite........ BBQ fish
Make an aluminum boat, put BBQ sauce on it, put fish on it, cook about ten minutes. Flip fish with spatula, add more BBQ sauce. Cook until done.
No dishes at all.......... Note the best tasting is where the sauce burned
See # 71
Get 2 lbs. of large bay scallops and a pound if bacon.
Cut the bacon in half.
Wrap scallops in a half slice of bacon and use toothpick to hold it together.
Deep fry. There should be a little cup created on top of the scallop when you done.
Fill the with cocktail sauce or
Lime and honey sauce or
Lemon and honey sauce or
Mango marmalade and crushed red pepper( pizza topping)
Pick your favorite nut. Pecan, macadamia, pistachio, etc
Ground it into a fine powder and mix it with potato flour.
Bread your fish in it, then deep fry
Sauces.
Mango marmalade with crushed red pepper
Orange “ “
Lime or lemon juice with honey
I buy garlic a quart at a time. I use a lot. Keeps the Mosquitos away.
You guys want more of more cooking let me know.
Sorry everything is fried but I live in florida and that’s the law.
I ain’t good southern cooking unless you can hear your arteries hardening while your eating it.
They keep telling me I need to get into shape.
I am in shape!!!!! Round is a shape
Take a filet mignon or eye round, wrap it in a bacon strap.
Scourch it in a fry pan on both sides, then grill it.
I like sweet baby rays BBQ sauce.
You guys probably can’t have this one.......
Melt a pound of butter
Crush up a bag of Oreos
Spoon it into pie tins and bake
Freeze when done
We call these pie crust, graham cracker sucks
Oh, btw, this is a diet recipe. Eat this and you’ll actually lose weight.
Snickering........ Don’t try this at home, please leave it to the professionals
Gotta mow the yard, thought I saw some deer yesterday and one of my kids is missing, hopefully, I’ll find one of them.
That sounds interesting, pecan would be to strong.
My fish recipe, I marinade catfish or what you got in coconut milk, fresh ground ginger, garlic, crushed coriander seed, serrano chilis... let that marinate in the fridge all night, then bread the fish in Zatarains Southern fish fry, and fry it in a cast iron skillet in oil.
You can make little patties out of the ground ginger, bread that up too, the serrannos too and you can just do some French fries in the now seasoned oil
You had me at bacon......
Question.....how long & at what temp do you bake the Oreo crusts? They sound wonderful.
Korean style BBQ fish is to die for.
http://tastyislandhawaii.com/2010/06/05/grindz-of-the-day-byrons-drive-in-and-toshis-delicatessen/..
I miss Byron’s.
A sailor could eat for 2 days off of a $5 plate lunch
Yummo!
www.tastyislandhawaii.com/documents/byrons_drive_in_menu_6.10.pdf
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