Monday, August 23, 2010
4 small eggplants
1 tsp Schezuan pepper
Schezuan chili sauce
black bean sauce
Cut eggplants into slices. Mix with oil and salt, and let sit for 10 minutes. This step is important because the salt draws out the water from the eggplant, and this helps them to soften when cooked and also to cook faster.
Lay eggplant slices on grill. Grill each side until there are char marks and the eggplant is soft.
Crush black peppercorns and Schezuan pepper in mortar and pestle. Heat a saute pan on medium high. When hot, add the spices into the pan and cook for 30 seconds until the spices are fragrant. Add 1 tsp Schezuan chili sauce and 1 tsp black bean sauce, and saute for 30 seconds until fragrant. Mix in 1/4 cup water, and the eggplant slices. For for a minute or two, until the sauce sticks to the eggplant. Since the eggplant already have salt on them, the dish shouldn't need much extra salt, but taste salt as necessary. Mix in a dash of sesame oil, remove from heat and serve.
Sunday, August 22, 2010
Another new plate! And New Mexican Hatch green chilies are in season. So I made some breakfast burritos.
1 tortilla (or two if they are small)
3 tsp minced hatch chili
a pat of butter
a few slices of tomato, cut into cubes
avocado slices (about 1/4 avocado per person)
Briefly warm each side of the tortilla in a large flat pan on medium to medium high. Set aside.
Crack 3 eggs into a bowl, and lightly beat. Add a pat of butter to saute pan on medium. Cook minced hatch chili for 30 seconds. Add beaten eggs to pan, and scramble. When the scrambled eggs are cooked, add cubed tomatoes, salt and pepper.
Divide eggs onto tortillas. Top with grated cheese. Fold into burrito. Drizzle some hot sauce onto plates. Put burrito on the plate, and then top with avocado, and a light sprinkle of sea salt.