Posts Tagged ‘eggplant’

My love for Cajun food called me to the kitchen today to cook some new recipes.  I love eggplant fries now more than potato fries. Oh, my! They are so light and bursting with flavor. The Andouille sausage adds life to the white beans and makes you want to dance. Hot corn bread with a tad of butter makes the hearts spin over your head as if you just fell and saw stars. Enjoy!

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Cajun White Beans and Andouille Sausage

1 pound small white beans

1 large onion chopped

1/4 cup green onion tops

1/4 cup chopped fresh parsley

2 bay leaves

1/4 cup butter (optional)

1 link of Andouille Sausage chopped

Salt and Cayenne Pepper to taste

Wash your beans and let them soak at least eight hours or overnight. With enough water to cover beans, bring to a boil and add all ingredients except optional butter. Simmer for three hours. Beans should be tender. At the end you may add butter and stir for additional flavor if you so choose. You can eat these by themselves in a bowl or serve over white rice. This recipe will serve 6 people easily.

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Eggplant Fries

2 eggplants peeled and sliced like fries

1/2 cup flour

1/2 cup unseasoned bread crumbs

3 eggs beaten with about 1 tablespoon Louisiana Hot Sauce

Salt to sprinkle on eggplant

Cayenne Pepper to taste

Canola Oil for frying

Salt your eggplant fingers in a colander for about 15 minutes. Rinse them well after they drain and dry them. Take the flour, breadcrumbs, and cayenne pepper and mix thoroughly. You will use this for your coating. Dip the eggplant into the egg mixture, bread, and fry. This recipe serves 6-8 easily.

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Cornbread

As for the cornbread, everyone has their own recipe or short cut. For me, I use Martha Stewart cornbread mix to save time.

This dish is influenced by both Japanese and Korean cuisine. It consists of teriyaki beef short ribs, japanese eggplant with mixed vegetables and garlic, and rice topped with a little bit of Sriracha hot sauce. I don’t have a recipe because I make most of my dishes up in my head. After you cook so long, you get to where you know how to balance the seasoning and mix things up.

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One of the cheaper cuts of beef, that is quite lean and tender, is a blade steak. I really like them for there small thin size, and rich flavor. For this 40 minute home meal, I rubbed the blade steaks with olive oil and seasoned with Montreal Steak Season by McCormick. The blade steaks are cooked three minutes on each side to render them medium. Personally, I think it is a sin to cook a steak well-done. You might as well eat shoe leather.

The mushrooms were sauteed in butter. Yes, pure butter like grandma and grandpa use to use, and a little lemon pepper. Margarine may be lower in fat, but it is man-made and has additives.

The eggplant is sliced, peeled, coated liberally in olive oil,  seasoned with sea salt,  cracked black pepper, and roasted at 375 degrees for 20 minutes.

The broccoli trees are trimmed from the stem, the stems are sliced, and placed in a steamer basket for about six minutes. You want your broccoli slightly crunchy. If it is soft, it is over-cooked.

As always, have your ingredients out and ready.

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Oil your meat and season. It should be shiny.

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Prep the eggplant and prepare for the oven.

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Saute the mushrooms while the other items are cooking.

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Place broccoli in steamer basket.

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Enjoy Dinner!

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