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I’m rather picky when it comes to Italian food. I blame my trip to Florence for spoiling Americanized Italian food for me forever. Luckily, there are a few recipes that measure up to my expectations and one of them is this delightful Eggplant Parmesan from the Food Network with a few modifications.
Ingredients:
eggplant, peeled (we particularly enjoyed an heirloom variety) and cut into disks
2 cups buttermilk
4 cups vegetable oil (we used our deep fryer)
1 1/2 cups panko breadcrumbs
1/4 cup Parmesan powder
1 tablespoon garlic powder (we used a bit more)
1 tablespoon minced fresh parsley (we used about 2 tablespoons, since we didn’t have fresh oregano)
1 teaspoon dried oregano (or minced fresh if you have it)
1 teaspoon ground white pepper (we used a little more of this too, about 2 teaspoons)
1 cup all-purpose flour, seasoned with salt and pepper
2 cups egg wash (which for us, was four eggs and one cup milk)
1 pound penne or fusilli pasta, cooked (we used bowtie because that’s what we had)
2 cups red sauce
Grated Parmesan cheese, for sprinkling (we used Mozzarella)
cooking spray of your choice (we used Pam Olive Oil spray)
Directions:
To bread the eggplant, first add the eggplant disks into the buttermilk and allow to soak, 1 to 2 hours (we let it soak for about an hour and a half).
Next, over medium heat, bring the oil to 350 degrees F in a wide shallow saucepan or deep fryer; then hold the oil warm until frying. Combine the breadcrumbs, Parmesan powder, garlic, parsley, oregano and pepper in a bowl. Remove the eggplant from the buttermilk, and then coat with flour and tap off the excess. Dip the eggplant in the egg wash and finish with the breadcrumb-Parmesan mixture, coating well. Repeat the process with each eggplant, and then fry in the preheated oil. Allow the eggplant to brown, and then flip the cooked eggplant to ensure even cooking. Once golden brown on both sides, remove the eggplant and place on paper towels to allow the excess oil to drip off.
Preheat the oven to 400 degrees F.
Drain the cooked pasta and once all the water is removed, toss with 3/4 cup of the red sauce. After tossing the pasta with the sauce, portion the pasta on plates. Place the cooked eggplant on a cooking spray covered baking sheet and finish with the remaining sauce. Add some cheese and bake, 4 to 5 minutes or until cheese is bubbly. After baking, place the eggplant over the sauced pasta and serve.
My opinion:
This is the best and simplest Eggplant Parmesan recipe we’ve found. I wouldn’t hesitate to serve this to friends and family.
Before the current big hullabaloo over this restaurant, J and I decided to figure out how to recreate our favorite chicken sandwich at home. Mostly because the nearest restaurant to us is more than an hour and a half away. This recipe is so close! With a bag of Oreda waffle fries, it’s almost like you’re there.
Ingredients:
2 boneless and skinless chicken breasts
1/4 cup Dill Pickle Juice (we bought the hamburger slices and just used the juice)
1 teaspoon Tabasco sauce
1 Egg
1/4 cup Milk
1/2 cup Flour
1 tablespoon Powdered sugar
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Garlic powder
1/4 teaspoon Celery salt
1/4 teaspoon Dried basil
Directions:
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around. Cut into four pieces, as even as possible. Marinate in the pickle juice and Tabasco Sauce for 30 minutes. Beat the egg with the milk in a bowl. Combine the flour, sugar, and spices in a zip lock bag. Dip the chicken pieces each into the egg on both sides, then place in the bag and shake. Heat the oil in a skillet (1/2 inch deep) to about 345-350, or use a deep fryer (that’s what we did). Remove the chicken from the flour mixture and tap off the excess. Place in the oil. Fry each cutlet for 2 minutes on each side, or until golden and cooked through. If using a fryer, it takes about 5 minutes total. Be sure to check the first couple to make sure they are cooked all the way through. Blot on paper and serve on toasted buns with pickle slices.
My Opinion:
So good. It’s very, very close to the original. It just needed to be a touch sweeter, so next time we’ll use a bit more powdered sugar and a touch less pickle juice.
We’ve been eating a home a lot more lately. Which means, when we’re craving specialty food, we have to make it ourselves, while trying to use up the left overs.We had left over onions and green peppers from grilling and decided to try our hand at sweet and sour chicken adapted from this recipe. It was amazing. Right up there with the Kung Pao. Flavorful and even better easy.
Ingredients:
3 tablespoons soy sauce
1 tablespoon sherry wine
1 egg
1/4 teaspoon pepper
1/4 teaspoon garlic powder (you can use fresh too)
1/4 cup cornstarch
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 cups vegetable oil
1 (15 ounce) can pineapple chunks (we used a bigger can and be sure to save the juice!)
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup ketchup
1/4 cup vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
Directions:
Mix together first 6 ingredients. Add chicken; coat well. Heat oil in skillet over medium-high heat. Fry chicken until lightly browned (we skipped this since we velveted the chicken). Removed chicken; drain. Drain pineapple, reserving liquid. Add enough water to juice to make 1 cup (if you used a larger can of pineapple, you should have one cup of juice from the can and won’t need the water). Add the cornstarch, mixing well. Combine pineapple juice mixture and next 4 ingredients in a medium saucepan. Bring mixture to a boil. Stir green pepper, onion and chicken into sauce; cook until thoroughly heated. Serve over rice.
My opinion:
I know what you’re thinking, will this sauce really taste good? It has ketchup for goodness sake! I promise, you it will not only taste good, but be delicious. I like this dish so much better than the one at our favorite local Chinese place. Especially without the breading. One of the secrets is not to cook the green peppers too long. You want them to still be bright green, not dull green. Next time, we might add a dash or two of chili peppers to make it a bit spicy. Yum!
#cookchat regulars will remember this from the chat earlier this summer. Since then, though, we’ve made a few tweaks and the recipe is as delicious as ever. (Full disclosure: this is one of J’s specialties. I just help.)
ingredients:
Vegetable oil
boneless skinless chicken breasts
eggs (scrambled)
1/3 cup matzoh meal
1/3 cup corn starch
1/3 cup flour
spices (we use Alton Brown’s spice mix of 2 tablespoons kosher salt, fresh ground black pepper, 2 tablespoons Hungarian paprika, 2 teaspoons garlic powder, 1 teaspoon cayenne pepper)
Directions:
Combine the spices, flour, matzoh meal and corn starch in a zip top gallon bag. Heat a bottle of vegetable oil (or the oil of your choice) in a wok (what we use) or a 12-inch cast iron skillet or heavy fry pan. When water droplets “dance” when sprinkled on the oil it is hot enough. Coat the chicken in the egg mixture and sprinkle with salt and pepper.
Add the chicken to the bag of dr mixture and coat. Then place in hot oil.
If you are adding more than one piece at a time, be sure not to crowd the pieces together. Fry for about 6 minutes or until golden brown. Remove from oil and place in a colander or on paper bags.
Once cool, plate and enjoy!
My opinion:
If you like spicy chicken the easiest way to make the chicken spicier is to add more spices or spice amounts to the mix. However, you can always add hot sauce to the egg mixture or brush the chicken with hot sauce before adding to the dry mixture. We love this dish! It is better in flavor and texture than store-bought or fast food chicken.
This dish is easy and fast. Great for that late summer weeknight dinner.
Ingredients:
Tuna Steaks
sesame oil
soy sauce
garlic powder or smashed and chopped fine
ginger powder or smashed and chopped fine (or you can skip everything from the sesame oil through the garlic powder and just use gyoza sauce, that’s what we do)
sriracha sauce
Directions:
Mix together marinade ingredients. In a separate tupperware, add tuna steaks and pour marinade over steaks. 
Seal with tupperware lid and GENTLY shake to coat. Marinate for at least a half hour up to one day in the refrigerator. Be sure to save the marinade to use while grilling. Get grill going (we’ve used both a charcoal grill and the George Foreman). Add tuna steaks. Cook until light pink halfway up the steak, about three to four minutes depending on the size of the tuna steak, then flip. (Ignore this step if using a George Foreman). Pour the remaining marinade over the tuna on the grill. Cook another three to four minutes.
My Opinion:
If you want this to be spicier, add more sriracha sauce to the marinade. The marinade is poured over the tuna steaks after the flip to keep them from drying out. The George Foreman cooks the tuna more throughly, but since I like mine a little more rare on the inside, I prefer the grill. Serve with a salad, rice or couscous. Easy and quick!
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