Eggplant and Okra Stew

Ingredients

8 baby eggplants (each slightly larger than a golf ball) or 3 medium or 1 large eggplant (about 1½
pounds total)
2 tablespoons vegetable oil
1 medium white onion, diced
4 garlic cloves, thinly sliced
Kosher salt
2 tablespoons grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon hot red pepper flakes (or to taste)
1 summer squash, diced
1 pound okra, trimmed and cut into 1-inch lengths
1 (28-ounce) can peeled whole tomatoes with juice
Kernels from 2 ears of corn or 2 cups frozen corn, defrosted
3 cups cooked long-grain rice
Freshly ground black pepper
1 handful fresh flat leaf parsley leaves, torn

Method

1. Preheat the oven to 400°F. Prick each eggplant several times with a fork.
(If not using baby eggplants, cut the eggplant into bite-size pieces and
toss with a bit of olive oil.) Roast on a baking sheet until completely
tender, about 30 minutes.

2. While the eggplant cooks, heat the vegetable oil in a 4-quart or larger
saucepan over medium-high heat. Add the onion and sauté until it
becomes translucent, about 2 minutes. Add the garlic, 1 teaspoon salt, 1
tablespoon of the grated ginger, the coriander, cumin, and hot red pepper
flakes. Cook and stir for 1 minute more.

3. Add the summer squash, okra, and the tomatoes with their juice. Break
up the tomatoes with a fork. Bring to a simmer, then reduce the heat and
simmer gently until the vegetables are tender, about 15 minutes. Turn
off the heat. When the eggplant is ready, add it to the saucepan and heat
the stew back up to serving temperature. Taste and adjust salt and
spices.

4. Just before serving, add the corn kernels and the remaining 1 tablespoon
grated ginger and cook for 2 minutes. Transfer to a serving bowl or
serve in individual bowls over rice; finish with several grinds of black
pepper and the parsley, and bring to the table immediately.

Comments

Paprika Chicken

Ingredients 1 2 1/2–3-lb. chicken, cut into 8 pieces 4 tbsp. vegetable oil 1 large onion, peeled and finely chopped 1 tsp. salt 1 tbsp. paprika 3/4 c. water 1 1/2 c. sour cream 1 tbsp. flour 1 green pepper, cored and cut into rings Method 1. Wash chicken pieces in cool water and pat dry with paper towel. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. Add chicken pieces to Dutch oven and cook, turning often, until lightly browned on all sides. 3. Sprinkle salt and paprika on chicken and add 1/2 c. water. Cover and bring to a boil. 4. Reduce heat and simmer for about 30 minutes, or until chicken is tender. Add a small amount of water if necessary. 5. In a small bowl, combine 1 c. of the sour cream, flour, and 3/4 c. water, and stir well. Pour mixture over chicken and stir. Simmer, uncovered, for 5 more minutes. 6. Place chicken in a deep serving dish. Spoon sour cream from pan over chicken. Garnish with green peppe...

Fettuccine with Peas and Ham

Ingredients 8 tablespoons (1 stick) butter ¾ cup grated Parmesan cheese 1 cup heavy cream, or whole milk 2 cups frozen peas 1/3 pound smoked ham, diced finely 1 package (16 ounces) fettuccine salt and freshly ground black pepper Method Combine the stick of butter less 1 tablespoon, the cheese, and the heavy cream in a food processor and process until smooth. Set aside. Cook the peas as directed on the package. Drain and set aside. Melt the remaining 1 tablespoon of butter in a skillet, then add the diced ham, and brown. Set aside. In a large pot, cook the fettuccine according to the package directions. Drain, reserving 1/3 cup of the cooking water. Immediately put the drained fettuccine and the reserved 1/3 cup pasta water in a large bowl and quickly scoop the butter-cheese-cream mixture onto the top of the hot pasta and toss to coat the strands. Then add the peas and diced ham and toss again. Top with freshly ground black pepper. Serve the Fettuccine with Peas and Ham...

Honey Spicy Cajun Chicken

Ingredients 3 oz. cream Cooked linguini 10 oz. pounded chicken breast 1 diced tomato 3 sliced mushrooms 4 tbsp. honey 2 tbsp. mustard Paul Prudhomynes seafood magic Method 1. Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. 2. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. 3. Add the honey, mustard and cream. 4. Cook for 5 minutes at medium heat. toss in linguine.

Chicken Recipes

Search This Blog