Tuesday, August 25, 2015

Dry Fried Eggplant

10983123_10153291468426663_8915045288795231537_nFor people who love all sorts of food, we dine out very, very infrequently.  When we do go to a restaurant it’s generally to the local Szechuan restaurant where the food reminds us of our time in China. 
11149237_10153291468621663_2973798320400788947_nOne of our favorite dishes, which we always order, is Dry Fried Eggplant.  This is our attempt to recreate the dish and honestly we are pretty darn close.  Though this dish is almost spot on, I will say that it’s often easier to just go out and enjoy someone else’s cooking and having them do the cleaning up too! 
11156173_10153291468526663_3442077869151143462_nDry Fried Eggplant
Heat oil (deep enough to come halfway up the thickness of the eggplant fries) in a heavy bottomed cast iron pan and heat to approximately 350F.  Place a wire rack over several layers of paper towels for draining after frying.  Mix together the tapioca flour, salt, ground Szechuan peppercorns and paprika and place on a large rimmed baking sheet.  Lightly moisten the eggplant fries with water and then lightly coat the fries with the tapioca flour mixture, shaking off and discarding any excess.  Working in batches, carefully fry the eggplant, turning when necessary, until lightly golden brown and tender in the center.  Remove the fries to the prepared cooling rack.  Plate and sprinkle on the cilantro and Szechuan peppercorn flakes.

Wednesday, August 12, 2015

Sweet & Sour Un-Stuffed Cabbage Soup

397537_10153291000451663_1543781597503228740_n We adore stuffed cabbage but making it can be awfully time consuming. Enter Un-Stuffed Cabbage Soup, tastes just as delicious and takes just a fraction of the work and time to make.  We make this for a quick hearty meal in the pressure cooker which cuts the time even more, but it’s just as easily made in a pot on the stovetop.
11138529_10153291000566663_1564561019890820457_nSweet & Sour Un-Stuffed Cabbage Soup 
  • olive oil
  • 1/2 lb chuck steak, 1/2-inch dice, seasoned with salt & pepper
  • 1 lg onion, diced
  • 8-10 cloves garlic, minced
  • 1/2 lb ground beef
  • 2 medjool dates, chopped
  • 1/4 cup raisins
  • juice of one lemon
  • 1 tsp. sour salt
  • 28 oz. can whole plum tomatoes
  • 15 oz. can diced tomatoes
  • 4 c. chicken or beef stock
  • 1 small head green cabbage, roughly chopped
  • salt & pepper to taste
(I make this in a pressure cooker but you can use a soup pot.)
Heat the olive oil and then sear the chuck steak cubes on all sides until browned. Remove the steak from the pot and set aside.  To the same pot add the onions and sauté until they begin to caramelize.  Add the garlic and ground beef and cook until the beef is browned.  Return the steak to the pot and add all the remaining ingredients.  Cook until the cabbage is tender. (I use a pressure cooker, 15 minutes at high pressure and then I let it cool to reduce the pressure instead of just releasing the valve)  Salt and pepper to to taste.  This is good the first day but gets better after it sits a day or two.

Sunday, August 2, 2015

Baked Teriyaki Chicken Wings

11800481_10153560682131663_1812914463961244563_n We adore chicken wings!  Baked Buffalo Chicken Wings, Tandoori Chicken Wings, Chinese Five-Spice Wings and now, Baked Teriyaki Wings.  This month for Secret Recipe Club we were assigned Sarah’s blog, Things I Make for Dinner.  We immediately spied her recipe for Teriyaki wings and knowing that we had wings in the freezer which were purchased during a fabu sale, (wink, wink Sarah) it was a done deal!  These wings fit in perfectly with our ongoing theme this summer of foods to eat whilst relaxing on our dock sipping adult beverages.  In fact, next time we make these wings we’ll most likely also be making Sarah’s Pineapple Sangria to enjoy as well. 

We adapted Sarah’s recipe to make it Paleo & Whole30 by swapping out the soy sauce and using Coconut Aminos and in place of the honey, we used some Medjool dates.  The wings were a wonderful treat and Sarah’s recipe or ours, you won’t be disappointed.

11012988_10153560682001663_7831505963774380782_n Baked Teriyaki Chicken Wings (adapted from here)

Line a baking sheet with aluminum foil for easy cleanup and lightly grease foil with oil.  Preheat oven to 450F.  Place the vinegar, Coconut Aminos & dates in a blender and process until smooth.  Place the wings pieces in a large bowl and cover with the sauce from the blender.  Toss to coat the wings thoroughly.  Spread the wings in a single layer on foil, skin side up and bake for 20 minutes, until light golden in color.  Baste with pan juices before serving.


My previous Secret Recipe Club Recipe Posts: 

Baked Jalapeno Popper Dip 
Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
Home Style Chicken Curry

Check out the new SRC blog for more exciting recipes from past reveals
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