Chinese Eggplant with Spicy Garlic Sauce
from: http://steamykitchen.com/30476-chinese-eggplant-with-spicy-garlic-sauce.html
2 tablespoons cooking oil, divided
1-2 small eggplants cut into long strips
or 1 larger eggplant
2 cloves garlic, finely minced
1 red chile pepper, finely diced
1 tablespoon ginger, finely minced
1 stalk green onion, chopped
1 tablespoon soy sauce
1 tablespoon black vinegar
1/2 teaspoon sugar
In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 1 minute and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.
Fresh Tomato Salsa Recipe from: http://www.simplyrecipes.com/recipes/fresh_tomato_salsa/#ixzz3kM0vmdqd
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed
1/2 red onion
2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Pinch of dried oregano (crumble in your fingers before adding), more to taste
Pinch of ground cumin, more to taste
Start by roughly chopping the tomatoes, chiles, and onions. Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don't have a food processor, you can finely dice by hand.
Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
Let sit for an hour for the flavors to combine.
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
Barbecued corn on the cob with smoked chilli butter from: http://www.independent.co.uk/life-style/food-and-drink/features/bill-granger-recipes-our-chef-reveals-the-secrets-behind-his-famous-sweetcorn-fritters-10476770.html
This is very now: corn on the cob with lots of umami, smoky flavours and grated Parmesan to pull it all together.
4 corn cobs, husks removed
2 tsp olive oil
125g butter, softened
1 tsp smoked paprika
1 red chilli, deseeded and finely chopped
2 tbsp finely chopped coriander leaves
2 tsp white miso
1 tbsp soft brown sugar
To serve
Grated Parmesan, to taste
Bring a large saucepan of water to the boil, add the corn and blanch for 2 minutes. Drain and brush with olive oil. Heat the barbecue to medium and cook the corn, with the barbecue lid down, for 8 to 10 minutes or until tender, turning occasionally.
Meanwhile, combine the butter, paprika, chilli, coriander, miso and sugar together in a bowl. Season with sea salt and freshly ground black pepper to taste.
To serve, brush the corn cobs with the smoky chilli butter and serve topped with grated Parmesan.
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