conut milk in place and drop the seltzer,
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
il, season with salt, pepper and chilies. Place on grill on
ow, add onion and cook till transclucent and fat is rendered from
epper and 1/
br>Put into serving container and garnish.
Refrigerate for at
Add broth, half-and-half, and noodles to skillet and bring to a
n half lengthwise, scrape and discard seeds and stringy membrane.
Lightly
ver medium heat. Add onion and cook, stirring occasionally until softened
Heat saucepan and cut spanish chorizo
isk the pomegranate molasses, vinegar, and 1/2 teaspoon of black
Rinse and drain scallops; pat
2 1/4 cups water, and cream to boil in heavy
teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend
arlic in the butter and olive oil until fragrant.<
inse the birds and remove the necks and any giblets, saving
1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
5. Transfer the blinis to a platter and serve warm with the caviar, creme fraiche, chives, and smoked salmon and onion (if desired).
If you like your sandwiches toasted, go ahead and toast your bread.
Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
Note: using a fully ripe avocado is very important.
pieces and reconstitute as described
n their size. Drain well and cool.
Discard tough outer