Recipes of the Week - August 17th

Fried Eggplant Southern Style www.eggplantrecipes.net/EggplantRecipes/FriedEggplantSouthernStyle.htm

Fried eggplant southern style goes great with southern fried chicken and follows a similar cooking method. Eggplant dredged in egg and buttermilk, coated in cornmeal mixture and deep fried.

1 large or 2 Medium-Sized Eggplant, stems removed Kosher Salt 1 Egg, lightly beaten 1/3 cup Buttermilk 3/4 cup Fine-Ground White Cornmeal

2 tablespoons Cornstarch 3/4 teaspoon Salt 1/2 teaspoon Fresh Ground Black Pepper Oil, for frying

Cut eggplant into 1/3 inch slices. Season with salt. Place eggplant slices in colander to drain for 20 minutes. In a shallow dish, whisk egg and buttermilk.

On wax paper or cookie sheet, add cornmeal, cornstarch, salt and pepper. Press eggplant slices between paper towels to remove excess moisture. In heavy skillet, heat 1-inch oil to 350 F. Dip eggplant in egg, mixture dredge in cornmeal mixture. Shake off excess. Fry eggplant 2 minutes, turn and fry 1 minute. Eggplant should be golden brown. Drain excess oil, place on paper towels. Season with salt and pepper. Serve immediately.

Pesto Eggplant And Ricewww.eggplantrecipes.net/EggplantRecipes/PestoEggplantAndRice.htm

Eggplant sautéed with onion, garlic, tomato, bay leaf, and thyme. Seasoned with salt and pepper, mixed with rice and chicken stock, and simmered. Tossed with pesto dressing to complete the dish.

2 teaspoons Olive Oil 1/2 cup Onions, finely chopped 2 cloves Garlic, minced 1-pound Eggplant, peeled, cut into 1/2-inch cubes 1/2 cup Tomatoes, cooked, finely chopped 1 Bay Leaf

1/2 teaspoon Thyme 1 cup Long Grain Rice 2 cups Chicken Stock 1/4 teaspoon Salt, or to taste 1/4 cup Pesto Dressing

Add oil to large skillet. Heat over medium heat. Saute onion and garlic until soft, about 3 minutes.

Add eggplant, tomato, bay leaf and thyme to skillet. Stir to combine. Cover skillet and cook 3 minutes.

Add rice, chicken stock, salt and pepper. Stir to combine and return to boil. Reduce heat to low, cover and simmer 20 minutes, or until rice absorbs liquid. Remove from heat, keep covered, and set-aside for 5 minutes. Stir in pesto pasta dressing and serve.

Some Great Salsa Recipes:

http://www.great-salsa.com/tomato-salsa-recipe.html

Hot Pepper Cornbreadwww.foodreference.com/html/hot-pepper-cb.html

1 cup flour

1 cup cornmeal

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

2 eggs

1 cup milk

4 tablespoons vegetable oil

2 jalapeno peppers, chopped

In large bowl, stir together dry ingredients.

In a small bowl, beat together remaining ingredients.

Stir dry and wet ingredients together to make a lumpy batter, do not overmix; turn into a greased 8-inch square baking dish.

Bake in a 425 degrees F. oven for 20 minutes.

Serve warm or at room temperature.

Serving Suggestions Classic cornbread spiced up with jalapeno peppers.