Eggplant Parmesan

Eggplant Parmesan
Paula George
2 medium size eggplants, peeled and sliced in 1/2" slices
salt

1-1/2 cups flour, seasoned with salt and fresh ground pepper
2 eggs
2 cups milk
3 cups Panko breadcrumbs
1 Tbsp. Italian seasoning
Oil for frying
3 cups of your favorite Marinara sauce
1 cup fresh shredded Parmesan, more, if desired
Prepare eggplant; peel, slice and sprinkle with salt on both sides; allow to sit in colander for at least 30 minutes. Make 3 separate dishes for dredging. 1) Seasoned flour 2)Eggs & Milk whisked together 3) Panko Bread crumbs and Italian seasoning.
Dredge each slice of eggplant in flour...egg wash and panko crumbs. Place on baking sheet until all are coaated.
Heat 3/4" vegetable or peanut oil in large skillet over medium - medium high heat.Fry eggplant slices in heated oil until golden, turning once. Drain on paper towels and layer fan style in large baking dish.
Preheat oven to 350. Heat marinara in saucepan. Top each slice of eggplant with Marinara and Shredded Parmesan. Bake 8-10 minutes until cheese is melted. Serve immediately.

Serving suggestion: Serve with a grilled chicken breast and side salad for a complete meal!

Flounder with Fresh Tomato, Corn, Avocado Salsa

Flounder With Fresh Tomato, Corn and Avocado Salsa

There are no screaming flavors here, just a quiet partnership of components: delicately flavored white fish and a fresh, subtle salsa. Summer produce gets another chance to shine in this recipe, taken from a cookbook that focuses on ingredients easily found at farmers markets in Southern states.
Pacific flounder is preferred over Atlantic, which is being overfished, according to the Monterey Bay Aquarium's Seafood Watch list. Tilapia and halibut are sustainable substitutes.
MAKE AHEAD: If you don't have to put this together all at once, the salsa can be covered and refrigerated for up to 6 hours; bring it to room temperature before serving.

6 servings
Ingredients:
For the salsa
1/2 lime
1 small ripe avocado, or 1/2 medium avocado
3 scallions
Leaves from 4 or 5 sprigs basil, plus chopped basil for optional garnish
Small bunch chives
2 medium cloves garlic
1/4 cup good-quality olive oil
Dash honey, preferably local
Dash ground cumin
4 saffron threads (optional, not really! This is a must, IMO
Salt
Freshly ground black pepper
1 ear corn
4 medium tomatoes (about 2 pounds)
For the fish
6 Pacific flounder fillets (about 6 ounces each)
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
2 sundried tomato tortillas, cut in strips, fried until crisp and seasoned with salt
Directions:
For the salsa: Bring a medium saucepan of water to boil over medium-high heat.
Meanwhile, squeeze the juice from the lime into a medium bowl (2 teaspoons). Peel the avocado and discard the pit; cut the flesh into 1/2-inch dice and add to the bowl, stirring gently to coat evenly.
Cut the white and light-green part of the scallions in half lengthwise, then chop into small pieces and add to the bowl. Chop the basil (4 tablespoons) and chives (3 tablespoons); add to the bowl. Mince the garlic and add to the bowl. Add the olive oil, honey, cumin, saffron, if using, and salt and pepper to taste.
Cut the ear of corn crosswise in half. Once the water boils, add the corn cob halves and cook for 2 minutes, then use tongs to transfer the halves to a plate to cool. Let the water return to a boil.
Carefully drop a tomato into the boiling water for 30 seconds, then transfer it to a plate and let it cool slightly. Repeat with the remaining tomatoes. Peel and seed the tomatoes, then cut the flesh into 1/2-inch dice; add to the bowl. Use a knife to cut the kernels from the corn cob halves; add the kernels to the bowl and mix gently to incorporate. Taste and adjust seasoning as needed.
Just before serving, prepare the fish: Rinse the fillets and remove any bones. Pat dry with paper towels and season both sides with salt and pepper to taste.
Heat the butter and oil in a large nonstick skillet over medium-high heat. When the butter has melted, add the fillets in a single layer; cook for 2 minutes, then carefully turn them over and cook for 2 minutes, or until the fish is golden brown in spots and just opaque in the center.
When ready to serve, divide the salsa among individual plates. Place a fillet on top of each portion and garnish with chopped basil and tortilla strips, if desired.

Chicken Rose' Scallopini and More!

Chicken Rosé Scallopine 

Stagman aka Tim Martin

---

I developed this dish through much experimentation, based on the combination of an Italian veal recipe and Provino's "Chicken Francese" dish. Guests always rave about the incredible sauce! I hope someone will cook it, review it and give me an opinion.

Chicken Rosé Scallopine

Ingredients
2 skinless, boneless chicken breasts (both halves)
2 Tablespoons, butter
1 Tablespoon Extra Virgin Olive Oil
Note: You will need to refresh oil and butter, so make sure you have extra butter and olive oil on hand.
About 1 dozen Capers (or more)
Kosher salt (for sauce) to taste & Kosher salt for chicken breasts, to taste
Black pepper (to season the breasts) to taste
1/3 cup Rosé *Other white wines work well, but there’s something about rosé.
Juice of 1 lemon
1 cup chicken stock
A couple Tablespoons Italian Parsley, chopped
½ cup all purpose flour
*Garnish  with chopped parsley

Directions
Scallop-slice chicken breasts into thin, flat cutlets. Each side of a breast should yield two to four 1/8- to ¼-inch thick pieces. Pound cutlets with a mallet between two sheets of wax paper or plastic wrap until tender. Season both sides of chicken with salt and pepper, then dredge lightly in flour.
In a Dutch oven, heat the butter and olive oil over med-high heat until butter froths. Brown the cutlets lightly on each side and transfer to a warm container, cover and reserve until you’re ready to make the sauce. This will take more than one batch because the butter and flour will eventually begin to scorch..
After removing the last batch of chicken, keep the oil/butter in the pan and make the sauce by deglazing the pan with wine, using a wooden spoon to loosen the fond (tasty bits of chicken) from the bottom. Reduce the heat a bit and add the chicken stock, simmer 4-5 minutes to reduce. Add lemon juice and capers, simmer for another minute or so, checking the sauce to see if it needs salt. Place all cutlets into the Dutch oven with the sauce, cover and simmer for an additional 15 minutes.

The cutlets should be plated with capers and sauce drizzled on top, with a little around the plate sides for dipping. Garnish with fresh, chopped parsley shortly before serving. You'll want an artisan bread to sop the sauce.

Chicken Scalloped and ready to tenderize!

Chicken seasoned and ready to dredge in flour.

Ingredients for Sauce!

Chicken browning in Butter and Olive Oil.

Voila! Ready to serve!

Stagman's Scallopini with Orzo/Basmati Pilaf and Lima Bean Salad! Enjoy!

Lima Bean Salad
from Kay Burlingame

1 pound Lima Beans, fresh or frozen
1/2 red onion, minced
1 cup mayonnaise
2 teaspoons grated horseradish
1 teaspoon worcestershire
2 Tbsp. fresh lemon juice
1/2 teaspoon kosher salt
Dash or two or Tabasco sauce
1 teaspoon crumbled fresh rosemary
3 slices bacon, fried crisp & crumbled

Cook lima beans covered in water until tender. Drain and rinse under cold water. Combine onion, mayonnaise, horseradish, Worcestershire, lemon juice, salt, Tabasco, rosemary and crumbled bacon in a bowl and mix well. Add cooked & drained lima beans; stir gently to coat. Chill, covered, overnight.

Yield: 8 servings

P.F. Chang's Gluten-free Mongolian Beef

This is on my must try list!

P.F. Chang's Gluten Free Mongolian Beef
Ingredients:
12 oz. Sliced Beef Tenderloin
1 tbsp. Soy Bean Oil
½ tsp. Garlic
2 fl oz. GLUTEN FREE soy sauce
2 tbsp. Sugar
1 tsp. Rice Wine
2 oz. Green Onion Sticks- 3" long, green part only!
½ tsp. Sesame Oil
Procedure:
1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.  Beef should be lightly browned around the edges and gray throughout the rest of the surface.

2. Add your garlic and toss.
3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.  The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.

5. Add the green onion sticks and toss to incorporate into the beef.  A few tosses are all that are needed; do not wilt the green onion sticks!
6. Finish with sesame oil.
7. Place on a plate and enjoy!
8. May also add 3/4 cup chopped broccoli florets that have been steamed lightly.

Momma P's Meringue Pies & Fried Pies...

These are some favorites of family and friends over the years! Enjoy!

NANNY FAULK'S BUTTERSCOTCH PIE
3 egg yolks
1-1/2 cups brown sugar
2 cups milk
6 Tbsp. flour
4 Tbsp. butter
6 Tbsp. water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 prebaked 9 inch deep dish pie crust
Combine sugar, milk, flour, water, and salt. Bring to a boil over
medium heat in a heavy saucepan. Boil 2 minutes, stir small
amount hot mixture into beaten egg yolks. Return to cooked
mixture and boil 1 additional minute. Remove from heat and stir
in butter and vanilla extract. Pour into baked pie crust. Prepare
Meringue from 3 egg whites, 1/4 cup sugar, and 1/2 tsp. vanilla
extract. Beat until stiff peaks form. Spread over pudding and
bake at 350 for 10-15 minutes until golden.
* * * * * *  * * * * * * * * * * * * * * * *
MOMMA PAULA'S CHOCOLATE PIE
1 cup sugar
1/4 cup flour
1/2 cup dry cocoa
2 cups milk
3 eggs, separated
2 Tbsp. butter
1 teaspoon vanilla extract
6 Tbsp. sugar
1 teaspoon vanilla extract
1 pre-baked 9 inch pie crust.
In heavy saucepan, combine sugar, flour , cocoa and milk. Bring to boil over
medium heat.
Boil 2 minutes and remove from heat. Stir 1/4 cup hot mixture into beaten egg
yolks and
then return to hot mixture stirring constantly. Return to heat and cook 2
minutes more.
Remove from heat and stir in butter and vanilla extract. Pour into baked crust.
Beat 3 egg whites, 6 Tbsp. sugar, and 1 teaspoon vanilla extract until stiff
peaks form.
Spread over hot pudding and bake at 350 for 10-15 minutes until golden brown.
* * * * * * * *  * * * * *
PEANUT BUTTER PIE like "Little Joe's" Oneonta, AL
1 Pre-baked 9 inch Deep Pie Crust
Peanut Butter Layer:
1 cup confectioner's sugar
1/3 cup creamy peanut butter
Combine sugar and peanut butter until crumbly. Set aside.
Custard Filling:
1-1/2 cups sugar
6 Tbsp. flour
1/4 tsp. salt
2-1/4 cups milk
3 Egg yolks, beaten
1/4 cup butter
1 teaspoon vanilla extract
In heavy 3 qt. saucepan, combine sugar, flour, salt and milk. Over medium heat,
bring to boil, boil for 2 minutes. Remove from heat. Stir 1/2 cup hot mixture
into
beaten egg yolks; return to hot mixture, stirring while adding. Return to heat
and
bring to boil; boil 2 minutes, stirring constantly. Remove from heat and add
butter and vanilla.
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tablespoons sugar
1/2 tsp. vanilla extract
Beat until stiff peaks form.
ASSEMBLY:
Sprinkle 1/2 cup Peanut Butter Sugar Mixture in bottom of baked pie crust.
Top with 1/2 of the cooked custard.
Sprinkle 1/2 cup of Peanut Butter Sugar Mixture over custard.
Fill crust with remaining custard.
Top with prepared Meringue.
Bake at 350 degrees for 12-15 minutes until golden.
Sprinkle with remaining 1/3 cup Peanut Butter Sugar Mixture.

* * * * * * * * * * * * * *
Fried Apple or Peach Pies
My Favorite Pastry:
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup shortening
4 Tbsp. ice water
1 Tbsp. vinegar
Mix flour, salt, & baking soda. Cut in shortening with fork or pastry blender
until
crumbly. Sprinkle with water and vinegar. Form into dough. Refrigerate 2 hours
or overnight. Roll on lightly floured surface. Do not overwork dough. Makes 8-10
fried pies or 1 deep dish pie pastry.
Filling:
3 cups peeled and diced apples or peaches
1/2 cup water
2/3 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 Tbsp. flour
Alternate Dried Fruit (use 2 pkgs.) chopped
and 1-1/2 cups water.
Cook fruit and water until tender but not mushy. Add remaining ingredients and
cook until thick. Use heaping Tbsp. of filling for each fried pie. Fry in 1/2"
hot
oil in iron skillet. Turn once.
Glaze if desired:
Combine 1 cup confectioner's sugar and 1/4 cup water. Brush on hot pies.

Fiesta Shrimp Dip and more...

Being from Pensacola, seafood has always been a favorite of mine! Fiesta Shrimp Dip has to be one of my absolute favorites! I always double or triple the recipe, it's that good!

Fiesta Shrimp Dip
"Some Like It South" Pensacola Junior League Cookbook
Fiesta Shrimp Dip
1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook my shrimp in water with
onions, lemons and Old Bay seasoning)
Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.
Yields: 4 servings
p.s. you might want to double or triple the recipe!!!

Another favorite is grilled fish or sauteed fish! Here's one of my favorites!

Spicy Grilled Fish
4 red snapper or orange roughy fillets (6 ounces each)
1 tablespoon Olive Oil
2 teaspoons Smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon each dried oregano, basil and thyme
Optional Seasoning: Use 2 Tbsp. Caribbean Jerk seasoning.
Directions
Brush oil over fish. In a small bowl, combine the seasonings;
sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes.
Coat grill rack with cooking spray before starting the grill.
Grill fillets, covered, over medium heat for 3-5 minutes on each side
or until fish flakes with a fork.
I use my grill basket for ease in turning fish.
Yield: 4 servings.

Not to forget...

> Jack Daniels Tipsy Grilled Salmon
> 1 lb. salmon fillets
> 1/3 cup Jack Daniels
> 1 Tbsp. lemon juice
> 2/3 cup brown sugar
> 2 Tbsp. butter, melted
> Mix last four ingredients. Pour over fish and 1-2 hours. Grill
over medium coals or broil for 4 minutes per side.

Enjoy!

Fun Times with Decolady!

Several years ago, I was asked to decipher a recipe for an online friend...Becky and I talked and decided to meet at Romano's Macaroni Grill. We ordered the appetizer Mushroom Ravioli and set out on our quest! This is the recipe that we derived from our tastebuds! Such fun as we identified the mushrooms, flavors in the sauce!

COPYKAT Mushroom Ravioli
from the taste buds of:
mecookin & decolady
Ravioli:
1 lb. flour
4 eggs
1 Tbsp. olive oil
1 Tbsp. water
1 tsp. salt
Place the flour in a mound on a clean, dry surface. Form a well in the center of the flour. Break eggs into the well
and add the oil, water and salt. Use your hands to mix the ingredients together and slowly mix in the flour. Knead
until well mixed. Cover with a clean towel, let it rest for 30 minutes. Cut the dough into
quarters. Begin to pass through a pasta machine and continue to run it through until the
dough is smooth.Run the dough through the thinnest setting to form 4 sheets of dough.
FILLING:
1 Tbsp. olive oil
6 shitake mushrooms, chopped coarse
6 button mushrooms, chopped coarse
1 portobello mushroom, chopped coarse
1/2 cup heavy cream
1 cup grated Asiago cheese
1 cup grated fontina cheese
Salt and pepper to taste
Saute mushrooms for 5 minutes in 1 Tbsp. oil. Add cream and reduce by 1/3. stir in cheeses and
season with salt and pepper. Set aside to cool.
Marsala Cream Sauce:
2 shallots, sliced
1 Tbsp. unsalted butter
1 cup dry marsala wine
1 tsp. fresh thyme
1 cup heavy cream
2 Tbsp. unsalted butter
Saute the shallot in 1 Tbsp., covered for 5 minutes. Add the wine and thyme; reduce until only about 2-3 Tbsp. of liquid remain.
Add cream and simmer until reduced by half.Add 2 Tbsp. butter and stir continuously until fully emulsified. Season with
salt and pepper. Keep warm until ready to serve.
Additional Ingredients & Garnish:
beaten egg
1 cup sauteed sliced button mushrooms (lightly sauteed)
mixture of chopped basil, parsley and chives
1/2 cup grated Parmesan-Reggiano
Assembly:
Brush each pasta sheet with beaten egg. Place 1 Tbsp. of Mushroom filling mixture 3 inches
apart along 1 side of pasta. fold the pasta over to form pockets. Gently press an indention
between the mounds of mushroom/cheese mixture. Cut into pieces along these lines. Cook
ravioli in pot of boiling water for 2-3 minutes. Remove and drain. In baking dish, top
ravioli with the grated Parmesan Reggiano. Place under broiler until cheese has browned.
Spoon warm Marsala Sauce into serving platter. Sprinkle with sauteed button mushrooms.
Place hot ravioli over sauce. Sprinkle with herb mixture.

Sadly, Decolady left this earthly life this morning...God's Speed, My Friend! Will always cherish your friendship! oxox