Grilled Asian Eggplant

This has to be one of most simple and tasty vegetables to enjoy this summer.  We were looking for something a little different to do with eggplant on the grill besides the usual garlic and Parmesan that we all enjoy.  We were in the mood for something with an Asian flair and experimented and came up with scrumptious side dish.

2 cloves garlic, rough chopped

1/2 teaspoon Kosher salt plus more for seasoning

Freshly ground black pepper
2 tablespoons rice vinegar
2 tablespoons Tamari or regular soy sauce
1 tablespoon dark sesame oil
1/4 teaspoon red pepper flakes
1 eggplant
Canola oil
2 tablespoons finely chopped flat-leaf parsley


Sprinkle the Kosher salt over the chopped garlic and using the side of a chef knife, make a paste with garlic by smashing the garlic and pressing the side of the knife over the garlic.  Place the garlic past in a small bowl.

Whisk into the garlic paste, the vinegar, Tamari and sesame oil.  Place the red pepper flakes in the palm of your hand and press them with the thumb of your other hand to release the oils. Whisk into the garlic/Tamari liquid. Set aside.
Heat grill to high. Spray grates with non-stick cooking spray.

Peel the eggplant and cut into 1-inch wide by 1/2-inch thick strips.  Season the eggplant with salt and pepper, then brush with the garlic/Tamari mixture. Place the eggplant strips on the grill just until slightly charred.  Turn and brush with mixture. 

Once both sides are slightly charred, place on a serving platter and garnish with chopped parsley.  Serve immediately.

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Shitake and Miso Soup

Do you see this child over here to the left? The one in the white jersey, number sixteen. She doesn't like soup. Seriously, where did she come from? That's like saying I don't like cookies, cake, ice cream. There are just too many kinds of each to make such a broad statement as this.

(For the soccer fans, Lauren was fouled, got a penalty kick and got the point.)

I've seen miso featured on one or two blogs that i read. It's so mysterious, I didn't know what it was. I looked it up, simply put, it's fermented soybeans. When i was offered the opportunity from Foodbuzz to order from Asian Food Grocer, I had to order miso and see if it was something i would like and would be able to use in my cooking.

The answer is "yes" and "yes".

The tub of miso I received, had the consistency and color of peanut butter. It had a sesame/salty taste. Being a salt fan and also loving Asian flavors, I could eat this as a dip. I did have to figure out what I was going to do with the miso. How was I going to make it a star?

Tyler Florence had a recipe for a Shitake and Miso Soup. A few of the ingredients he listed, I hadn't heard of and some others I knew I was going to find at the local grocery store. Here is how I adapted his recipe to fit the ingredients I had on hand.

This wound up being a very hearty and flavorful soup. I have a huge container in the freezer and can't wait to heat it up and enjoy this soup again.

The major players, 8 ounce tub of miso, Oriental Style Noodles (wait until you read about these), Dried Shitake mushrooms and pungent minced garlic.

1 bunch scallions, sliced thin, white and green parts separated
1/2 teaspoon powdered ginger
1/4 teaspoon crushed red pepper flakes

3 teaspoons minced garlic
2 tablespoons toasted sesame oil
8 cups water
1 ounce dried shitake mushrooms
1 cup miso
1 pound Oriental Style Noodles

In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil.

Cook for a minute or two.

Add 8 cups water. Bring it to a simmer and cook for 10 minutes - do not let it boil.

Add the crushed red pepper flakes, dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender.

These noodles ~sigh~, they are amazing. I know we're not supposed to say "Oriental" anymore, but it's written on the package. These are described on the Asian Food Grocer site as Orchid noodles. How could I not order these? The noodles do not have a strong flavor, but they have a certain "something, something" that I really like.

Add the noodles simmer until it is tender, about 15 minutes.

Ladle into bowls and garnish with the reserved green parts of scallions.

Egg Flower Soup

Through the Tastemakers program at Foodbuzz, I was offered some merchandise from Asian Food Grocer. Asian Food Grocer is one amazing website! I have a strong fondness for Asian cooking and Asian food, so you can imagine my eyes got big and I felt just like the proverbial kid in a candy store. So many exotic products that I drool over when I see them on your blogs but can never find locally. Asian Food Grocer is the answer to my Asian cooking prayers!

Besides the exotic, they carry a wide array of pantry staples at very reasonable prices. Each and every item I ordered was neatly packaged and delivered in a matter of days. Go check out Asian Grocers, I bet you'll add them to your Favorites.

With cooler weather on the horizon, my craving for soup is calling.

Egg Flower Soup sounded and looked very appetizing, I had to get a pack. Talk about fresh tasting and easy to prepare! Less than 15 minutes and you're done. Serves three

Pour the contents of the envelope into a medium sized pot. This is just too easy, even the homegirlz can manage this.

Whisk in water, I think it was 2 cups. I really don't remember, but the package tells you how much, so it's all good. Once everything is thoroughly combined, let it come up to a boil.

While you're waiting on the water to boil, whisk one egg and set aside.

Once the water comes to a boil lower the heat and let it bubble for 5 minutes, then add the egg and stir in ONE direction. This is very important for the authentically cool Asian egg effect.

Doesn't it look like you're at your favorite Asian restaurant?

Now you can sit back and watch the New Orleans Saints stomp all over who ever they are playing this week or curl up with your favorite movie, because you just made takeout at home!

Chinese Prawn Chips and Awards

Last week I read several wonderful posts and saw such feasts for Chinese New Year. Almost a year ago, I posted Asian in the Mountains which happens to be one of the homegirlz favorite meals. I made this meal last week along with Prawn Chips. Check out the Prawn Chips!

Have you ever seen these in a Chinese grocery store? My daughter, Kaitlin, loves them. My Mom sent them to me to make for Kaitlin. Let me show these amazing chips. This will blow your mind.

They look like small, clear potato chips and a few different colored chips are thrown in. Most of them are clear.

Kaitlin is giving you a closer look. Actually they look and feel like hard rubber disks. Heat up vegetable or canola oil in a pan like you're frying potatoes or onion rings, let the oil get really hot.

Then toss in a couple of chips and instantaneously right before your very eyes...

They puff up like this! I seriously mean in a milli-second! Remove them to a paper towel lined plate and season them with salt.

They are very crunchy and have a mild shrimp taste.

I am very humbled to receive two awards.

JodiMo at Eatin' on the Cheap gave me the following the Lemonade Award.

Thank you JodieMo, I am passing this on to the following 10 people:

Ralonda

Gladys

Carol

Vanessa

April

Mary Jo

Elra

Cathy

5 Star Foodie
Calm in the Kitchen

I received the Superior Scribble Award from Carol. Thank you Carol! I am paying it forward to:


The Blonde Duck
JodiMo
Gladys
Greg
Tamilyn

Asian in the Mountains

Remember the movie "My Cousin Vinny"? Do you recall when Joe Pesce and Marissa Tome arrived in the small Alabama town and she questioned, "I wonder how's the Chinese"? Welcome to my world. So I have to bring the my version of Asian cuisine to us. Sesame is the theme today.


Sesame Wings - Separate and season two packages of chicken drumettes with salt, black pepper and garlic powder. VERY sparingly, drizzle a few drops of sesame oil on drummettes. Sesame oil is REALLY strong, you only want to use a couple of drops on each drummette. Place dummettes on a foil lined cookie sheet sprayed with cooking spray and send them to a preheated 400 degree oven for 30 minutes, turn after 15 minutes. After 30 minutes, baste each drummed with Hoisin sauce and cook for 10 more minutes, turn baste the other side and cook for another 10.


Fried Rice - Beat two large eggs with a wire whisk. Heat 2 tablespoons of vegetable oil over medium high heat in a large, heavy, high sided pot, frying pan or wok. When oil is hot cook the eggs scrambled style, remove from pan and set aside. Add two more tablespoons of vegetable oil to the pan and saute 1/2 a medium yellow onion, chopped, until almost soft and then add two cups of cooled cooked white rice. Keep folding rice with onions and let rice cook until it starts to brown a little, then add salt (go easy), black pepper, garlic powder to taste, 1/2 teaspoon of Chinese Five Spice, a pinch of powdered ginger or grate a 2-inch piece of fresh ginger and drizzle a teaspoon of sesame oil. Stir to mix well. Now at this point you can add so many different ingredients, just depends on what you like...sliced shitakes, water chestnuts, sprouts, peas, shredded carrots...the list goes on. After you add whatever you might want to add, mix it well into the rice and then add soy sauce. I like to use Tamari, which is an aged and deep tasting soy sauce, but whatever kind you have, use that. Shake in about 2 to 3 tables spoons and mix into rice until all the grains have a light brown coating. You may have to add more to get all of the grains coated. Now add back in your scrambled eggs and 3 chopped green onions.


Mandarin Salad - Start with whatever washed greens you prefer, iceberg, romaine, spinach, bib. Garnish with chilled mandarin orange slices. Now this is the best part, the dressing! Use a glass measuring cup and mix the following ingredients with a wire whisk, 2 tablespoons rice wine vinegar (you can use apple cider vinegar), 1 teaspoon granulated sugar, 1 teaspoon sesame oil, 2 tablespoons vegetable oil. Dress your salad with this dressing right before you serve so your lettuce doesn't get soggy.


People will start coming to your house for Take-Out!