Eggplant Parmesan with Roasted Red Pepper Sauce

Mr. Vaccaro is traveling this week, which for some reason gives me the inspiration to cook all things he doesn't favor. Is this rebellion? Or just ceasing an opportunity? Perhaps a bit of both. Wow, I sure do get crazy in my old age. Remember when mom and dad went out of town? I am pretty sure I would do more than cook meals they didn't like me to eat!

Well, what I do know is if you haven't seen those gorgeous, full, dark purple eggplants in the produce section or in your garden...you are missing out on quite a site. So while the leaves are starting to turn golden and red, we are trying to find our rakes and the kids are preparing to jump in a large pile of crispy leaves in the backyard, start enjoying all that is timely and fresh. The below recipe is a version from Bobby Flay.

PS...This dish is also a great way to get your kiddos to enjoy a new veggie!

Happy cooking...



Eggplant Parmesan with Roasted Red Pepper Sauce (serves 8-10)

Ingredients

Roasted Red Pepper Tomato Sauce:

• 3 tablespoons olive oil
• 1 large yellow onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1/2 teaspoon red pepper flakes
• 3 roasted red peppers, peeled, seeded and chopped
• 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
• 1 (28-ounce) can crushed tomatoes
• 3 tablespoons freshly chopped flat-leaf parsley
• 3 tablespoons freshly chopped basil leaves
• 1 tablespoon freshly chopped oregano leaves
• Salt and freshly ground black pepper
  

Eggplant

• 5 cups fresh dried breadcrumbs (you know you have a baguette you intended to serve, forgot and now it's a bit old)
• Butter, for greasing the dish
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano leaves
• 1 tablespoon finely chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 6 large eggs, beaten
• 2 tablespoons water
• 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
• All-purpose flour, for dredging
• Vegetable oil, for frying
• Roasted Red Pepper Tomato Sauce
• 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
• 12 ounces grated fontina
• 3/4 cup grated Pecorino Romano
• Fresh basil leaves, torn
  

For the Roasted Red Pepper Tomato Sauce:
Directions
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer.

For the Eggplant:
To dry out the bread crumbs:
Preheat the oven to 300 degree F.
Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.

Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.

Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Zucchini, Potato and Parmesan Soup

As I said, I am lucky to live in a neighborhood with many fantastic gardeners. And even luckier that they share. But I must say, I feel a little pressure to produce something deserving of all their labor. So there I sat, looking at a 6 pound zucchini and a dozen small, tasty yellow onions. Hmmmm.

I love the 'Back to the Table' cookbook by Art Smith. It's full of great recipes, wonderful images and tips of what it means to share a home cooked meal. While flipping through the Family Meal: Soups chapter, a 'perfect, hearty summer soup' caught my eye. So I washed off all the garden soil, began chopping and sauteing and a new dish is added to my bag of tricks.

From our table to yours - enjoy

Zucchini, Potato and Parmesan Soup (serves 8-10)

Ingredients:

• 1 T extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 medium zucchini, scrubbed but unpeeled, cut into 1/2 inch cubes (4 cups)
• 1 medium Yukon Gold potato, peeled and cut into 1/2 inch cubes (1 cup)
• 3 cups veggie or chicken broth
• 1 sprig fresh thyme
• 1 C evaporated skimmed milk
• 3 T freshly grated Parmesan cheese, plus additonal for serving
• Salt and Pepper
• Chopped fresh thyme, for garnish

Directions:

• Heat oil in large pot over medium heat
• Add the onion and garlic, cover
• Cook stiring often until the onions are translucent (about 5 min)
• Stir n the zucchini and potato
• Add enough broth to barley cover the vegetables
• Add the thyme and bring to a boil over high heat
• Reduce heat to low, simmer, partially covered until the potato is tender (about 15 min)
• Stir in evaporated mile and cheese.
• Heat until very hot, but DO NOT boil, or the soup will curdle. Season to taste with sale an pepper
• Ladle into soup bowls, sprinkle with thyme and Parmesan.

Warms your belly!

Cornmeal and Spice-Crusted Scallops with Mango Salsa

Too many BBQ ribs, pulled pork sandwiches and ice cream cones this summer? I so hear you. The other night the seafood counter caught my eye. How did I forget how much I love scallops? Not only are they totally not served enough in my house, they are also so very easy to prepare and make a weekday feel a little more special. I kid you not - Seriously, fear not. The below recipe is low cal, super easy and incredibly YUM.

Don't think this recipe is just for adults. If you hold the mango salsa and place a scallop on top of your kids favorite noodle or rice ...crusty, moist and fantastic...they might surprise you.

Yes, this is another Pammy classic so you know it's fab!

So from my table to yours...enjoy!

Cornmeal and Spice-Crusted Scallops (serves 4)
Ingredients:

• 1 T yellow cornmeal
• 2 t ground coriander
• 2 t garlic powder
• 1/2 t onion powder
• 1/8 t salt & freshly ground pepper
• 1 1/2 #'s large fresh sea scallops
• 1 T olive oil
• 2 t butter
• Additional Pam if needed (and you still want to be ultra low-cal)
  
  

Directions:

• Combine first 6 ingredients in a shallow dish.
• Dredge both sides of scallops in cornmeal mixture.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Add scallops to pan, and cook 3 minutes. Carefully turn over; cook 1 minute or until done.
  
  

Mango Salsa

• 1 medium mango, chopped
• 1 cup fresh strawberries, sliced
• 1/2 cup chopped green onion
• 1 T minced cilantro
• 1 t grated lime rind
• 1 T lime juice
• 1/4 t ground cumin
• 1/8 t. ground red pepper
• Mix & chill two hours or longer & serve.
  
  

Grilled Portobello Parmesan

Kids are heading back to school, routines are craved and gardens are producing onions, zucchini, eggplant and tomatoes. Lucky me, I am getting treated by friends with fantastically green thumbs (mine is purple). Even if you don't have a garden, check out your local Farmers Market or Whole Foods for some of the tastiest Portobello mushrooms and gorgeous heirloom tomatoes. They almost look too good to eat, I said ALMOST! So to help you start the fall in full flavor, enjoy cooking something new, fresh and fabulous. This is a Pammy specialty...

Grilled Portobello Parmesan (6 servings)

Ingredients

• 6 T extra virgin olive oil (EVO)
• 3 T balsamic vinegar
• 1 large garlic clove, pressed
• 6 large Portobello mushrooms, stemmed, gills scraped out
• 1 cup ricotta cheese
• 1/2 cup plus 6 T finely grated Parmesan cheese
• 3 T chopped fresh basil
• 6 1/2"thick heirloom tomato slices (from 2 very large)
• 7 to 8 oz. Fontina cheese, thinly sliced
  

Directions

• Prepare barbecue (medium-high heat).
• Whisk EVO, balsamic, & garlic in small bowl. If short on time, use bottled balsamic dressing.
• Season dressing to taste with S & P.
• Spoon generous T dressing into each mushroom; swirl to coat.
• Stir ricotta, 1/2 C Parmesan, and 2 T chopped basil in small bowl to blend.
• Season with S & P.
• Sprinkle tomato slices with S & P.
• Place mushrooms on grill, gill side down. Grill until edges begin to soften. 3 to 5 minutes, depending on thickness of mushrooms.
• Transfer mushrooms to a platter gill side up.
• Nestle 1 tomato slice into each mushroom.
• Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 T per mushroom.
• Top with Fontina cheese slices, dividing equally.
• Sprinkle 1 T Parmesan cheese over each.
• Carefully return mushrooms to grill. Cover BBQ and cook till mushrooms are soft and cheese is melted, about 5 minutes.
• Sprinkle remaining chopped basil. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.
  
  Bon Appetito!
  

Slow Roasted Pulled Pork Sandwiches

One would think since we had Shorty's Pit BBQ for years, we would be experts at busting out some mean pulled pork sandwiches. Not so much. In fact, I hadn't ever had the pleasure of creating this meal myself until this weekend. Thanks to the help of my good friend Sammy Moore, Google and the opinions of the so called BBQ experts a new family favorite is born.

Super easy, very cost effective and incredibly tasty. Wondering what to do with leftovers? They certainly make great sandwiches the next day...or even burritos. In fact, on July 5 after a fun filled evening over indulgence, we had friends over to partake in pork, egg, roasted corn, refried bean, cilantro, cheddar breakfast burritos. YUM.

Menu:

• Pulled Pork Sandwiches (see below)
• Baked Beans (Canned work)
• Coleslaw (anyone have a great slaw recipe?)
• Roasted Corn (see recipe on blog)

Pulled Pork Sandwiches

Ingredients:

• 3-4 # Pork Shoulder Roast
• Chili Powder
• Kosher salt
• 2 cloves garlic, pressed
• Pepper
• Paprika
• 1 T sugar
• 2 beers
• 6 kaiser rolls
• BBQ sauce

Directions:

• Preheat oven to 450 degrees
• Place roast in large roasting pan, on a rack (you don't want the roast to sit in its own fat)
• Rub the roast with all seasonings and pressed garlic
• Sprinkle with sugar
• Place in high temp oven for 1 hour
• Turn heat down to 250 degrees
• Pour two beers into roasting pan and cover with foil
• Cook for 3-4 hours
• Using a sharp knife begin slicing meat - it should shred easily
• Warm BBQ sauce and serve on the side
• Warm and slice Kaiser rolls

To serve as a buffet, transfer the pulled pork and desired juices to your crock pot. This will allow the meat to stay warm and moist (to use Sarah Wu's fav word!). Pour warmed BBQ sauce into serving container and let everyone make their own sandwich. I like mine Carolina style...which means top the meat with a spoonful of slaw ...mmmmm.

Top 11 Fourth of July Menus: Bon Apetit

As you know by now, holidays are big in my family. We are a family that needs little reason to party, but holidays give us the opportunity to take out all the stops!

Remembering my Fourth of July moments make me realize that tomorrow is another opportunity to help influence the special memories of my girls and neighbors. It is a holiday that is all about the basics - no pretense and all fun.

My fourth of July memories take me to either the beach or the legendary Port Locksleigh block party. Nothing was more exciting than seeing all the BBQ's, tables and chairs on the driveway, the cones at the end of the street and Jimmy the Beach (aka Jim Roberts) on the mic. The neighborhood parents would organize a bike parade, water balloon toss, egg spoon race and then it was time for the anticipated Port Locksleigh vs Port Taggert softball game on the greenbelt...where we would KICK SOME REAL BUTT. I always felt so lucky that I got to be part of the BEST STREET.

The menus for this holiday reflect the event - classic. If you are searching for inspiration on what to cook for your party or the pot luck you are hitting up, check out the top 11 Fourth of July menus...care of Bon Apetit. http://www.bonappetit.com/dishes/menus/fourth_of_july_menu_guide/index/index_20090529

While you know I have a lot of care about the food, it's the memories, people and times you are creating that deserve the most effort and attention. To me, Fourth of July is still a day of tossing water balloons, playing games, catching up with neighborhood friends, watching dads become little boys again, kids in awe of sparklers and for everyone to enjoy the purest pleasures of being an American.

Thank you to all who continue sacrificing, allowing families around the country these amazing freedoms and privileges.

Happy Fourth!

Chicken and Beef Sate with Peanut Dipping Sauce

Who doesn't love a spread of cheese, cheese and more cheese? Shockingly enough, there are folks that prefer what my husband refers to as 'REAL PROTEIN' - who knew! Of course you can slice up some pepperoni (Jen) and add some salami (Craig), maybe some prosciutto (Liz), but how about mixing it up every now and again? Something with maybe less sodium and fat, high in flavor, no utensils needed and big on the WOW factor? Now that I have your attention, I'll take it down a notch.

There are so many great marinades, rubs and sauces on the market today, so when you can take shortcuts - DO. Nothing wrong with leveraging what's good to save time if it yeilds a similar result- am I right?

Here is an easy recipe or really a list of assembling various ingredients/products (which I guess is the definition of a recipe) to add even more fun to your next happy hour. Of course this can also be the main event with a side of rice and cucumber salad. Consider serving with Asian beer and sake - I am always looking for a reason to use my sake pitcher and cups.

Chicken and Beef Sate with Peanut Dipping Sauce

Chicken and Beef Sate
Ingredients: Serves 6-8 as appetizer

• 1 purple cabbage - cut in half
• Wood skewers
• 1 lb. thinly sliced beef, cut diagonally into long strips (feel free to buy a flank steak or any other less expensive beef)
• 1 lb. chicken tenders (or boneless, skinless chicken breast) cut diagonally into long strips
• 1/2 t ground ginger or fresh, chopped
• 2 cloves garlic, pressed
• 4 T Hoisin sauce
• 1 teaspoon kosher salt and pepper

Directions: If you are short on time, you can also buy the Thai rub at Costco

• Soak wooden skewers in water (follow directions on package).
• Marinate chicken and beef in hoison sauce and ginger - Make sure to marinate the meat in different bowls.
• Skewer the marinated strips of beef and chicken.
• Sprinkle lightly with kosher salt.
• Grill 3 min/side, until cooked.

Peanut Dipping Sauce: If you are short on time, buy a Thai peanut dipping sauce

Ingredients:

• 4 T chopped fresh cilantro
• 4 T light coconut milk
• 2 T low-sodium soy sauce
• 3 T creamy peanut butter
• 2 t sugar
• 2 t fresh lime juice
• 1 t red curry paste

Directions:

• Combine coconut milk and remaining ingredients.
• Stir until creamy.
  

Display:

• Place a half a cabbage (flat side down) on a platter.
• Begin poking the grilled meat skewers into the cabbage(s).
• Sprinkle chopped cilantro around the platter to add color.
• Serve peanut sauce in small dishes.