DFB
Elite Member
- Joined
- Dec 7, 2000
- Messages
- 2,897
- Location
- Southern VT, Southern ME
- Tractor
- John Deere 4100 HST /410 FEL, R4s
Okay cooked my very last batch of garden tomatoes today for sauce and made EGGPLANT PARM...mangia! 
How many of you guys here really, really enjoy cooking and planning meals?
- Thread starter JDgreen227
- Start date
- Views: 46244
IslandTractor
Super Star Member
- Joined
- Sep 15, 2005
- Messages
- 15,802
- Location
- Prudence Island, RI
- Tractor
- 2007 Kioti DK40se HST, Woods BH
Okay cooked my very last batch of garden tomatoes today for sauce and made EGGPLANT PARM...mangia!
My favorite Italian dish. Ever tried baking the eggplant rather than frying it? Just spray with olive oil and bake 375 for about 25 min. No turning. Works well. Less grease and way faster. I don't use bread crumbs but I would imagine you could if you turned them.
DFB
Elite Member
- Joined
- Dec 7, 2000
- Messages
- 2,897
- Location
- Southern VT, Southern ME
- Tractor
- John Deere 4100 HST /410 FEL, R4s
Yea my ex did it that way often. It is a very good way to do it, less grease as you say. I highly recommend it too.
I egg wash, wheat flour and bread crumb mine. That's what I like.
And I do make it in a pan on the stove top often really quick and easy for me I have it down good! I do go very light on the oil and when I'm finished I can just wipe the pan out with a paper towel and I'm done...there is no grease to drain
I only use olive oil to cook with. Never any vegetable derived oils ever.
Also never use any margarine either only real butter. I gave up eating any margarine products years ago and have never had any heartburn from eating any the foods I cook since then either. That is some bad stuff. When I make crisp or my mac n cheese the recipes call for butter but I have been known to sub the olive oil for in place of the butter sometimes. Gives it a bit different flavor though.
You must be able to go out for some pretty good Italian food in that Boston area I bet...my alltime favorite Italian Restaurant is up on Rt 1 in Scarborough ME.
DFB
Elite Member
- Joined
- Dec 7, 2000
- Messages
- 2,897
- Location
- Southern VT, Southern ME
- Tractor
- John Deere 4100 HST /410 FEL, R4s
Or Greek food too I bet...I like Moussaka but I much rather have someone else make it!
2LaneCruzer
Super Member
I love fried eggplant! Only problem is I don't get it very often, since der frau doesn't care for it...fried squash is her thing. I even like fried green tomatoes!
downsizingnow48
Elite Member
IslandTractor
Super Star Member
- Joined
- Sep 15, 2005
- Messages
- 15,802
- Location
- Prudence Island, RI
- Tractor
- 2007 Kioti DK40se HST, Woods BH
Looks delicious. How about a recipe?
downsizingnow48
Elite Member
One of our daughters already asked so I have a recipe worked up:
1 lb red beans (I used Guatemalan but the usual grocery store red bean would work).
1 lb pork feet (not smoked or pickled, just plain).
4 dried California chiles (no stems or seeds). These are mild.
2 dried Arbol chiles (also no stems or seeds). These are hot.
1 teaspoon Mexican oregano (different from the usual Mediterranean oregano).
1 small yellow onion.
1 small red onion.
4 garlic cloves.
salt and pepper as you like.
After an hour or so take out the pork feet, remove bones, skin, gristle. Put the meat back in.
Also remove the chile skins.
Cook uncovered throughout, add water as needed.
Takes about 3-4 hours depending on the beans you have.
1 lb red beans (I used Guatemalan but the usual grocery store red bean would work).
1 lb pork feet (not smoked or pickled, just plain).
4 dried California chiles (no stems or seeds). These are mild.
2 dried Arbol chiles (also no stems or seeds). These are hot.
1 teaspoon Mexican oregano (different from the usual Mediterranean oregano).
1 small yellow onion.
1 small red onion.
4 garlic cloves.
salt and pepper as you like.
After an hour or so take out the pork feet, remove bones, skin, gristle. Put the meat back in.
Also remove the chile skins.
Cook uncovered throughout, add water as needed.
Takes about 3-4 hours depending on the beans you have.
TomSeller
Super Member
Another nice cast iron pan. With a bail handle even. I am not familiar with Mexican oregano, it it spicier?
downsizingnow48
Elite Member
We've had that Dutch oven for 40 years, scary to think. Use it for everything.
Mediterranean or Italian oregano is an Old World plant related to mint. Savory, Marjoram, Basil, all pretty closely related to Oregano.
Mexican oregano is a New World plant, verbena family. Tastes lemony and licorice-like compared to the Old World spices.
Mediterranean or Italian oregano is an Old World plant related to mint. Savory, Marjoram, Basil, all pretty closely related to Oregano.
Mexican oregano is a New World plant, verbena family. Tastes lemony and licorice-like compared to the Old World spices.