GRILLED EGGPLANT WITH LEMON, YOGURT, POMEGRANATE AND MINT

Wednesday, November 4th, 2009

11.04.09-GRILLED_EGGPLANT

8 small (4-inch-long) eggplants, trimmed, split in half, flesh scored
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup plain yogurt
2 tablespoons tahini or smooth peanut butter
juice of 1 lemon
2 teaspoons ground cumin
handful of fresh mint leaves
1 pomegranate, cracked open and seeds dug out
1 red Thai chile, sliced

Put a large grill pan on two burners over medium-high heat or pre-heat an outdoor gas or charcoal grill to medium. If you’re using an outdoor grill, take a few paper towels and fold them over several times to make a thick square.  Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a non-stick surface.

Put the eggplant halves on a big platter or sheet pan.  Drizzle with olive oil and sprinkle on both sides with salt and pepper.  Put the eggplant slices on the grill and cook until golden, 4-5 minutes.  Then turn and continue cooking 4-5 minutes more until nicely browned on both sides and soft and creamy.

Meanwhile, put the yogurt, tahini, lemon juice, 2 tablespoons olive oil, the cumin, and salt and pepper into a blender and puree until smooth.  Taste for salt and pepper.

To serve, spread the yogurt sauce over the bottom of a serving platter.  Shingle the eggplant halves on top and garnish with the mint, pomegranate seeds, and sliced chile.

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VEAL CHOPS and ROASTED POTATOES WITH BLUE CHEESE DRESSING AND MINT

Monday, October 26th, 2009

10.26.09-chop

Recipe courtesy of Tyler Florence

Yield: 4 servings

2 pounds small Yukon Gold potatoes, split in half through the equator
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Dressing:
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons fresh lemon juice
1 bunch of fresh chives, minced

4 thick veal or pork chops, about 3 pounds of total
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Leaves from 1 bunch  of fresh mint
Lemon wedges, for serving

Preheat the oven to 350 degrees F.

In a large mixing bowl, toss the potatoes with 1/4 cup of oil and season generously with salt and pepper.  Spread the potatoes in a single layer on a baking sheet or in a roasting pan, cut side down, so the cut layer gets super crispy like a French fry.  Roast for 30 minutes, or until crispy.

Next, start on the dressing.  Put the cheese, buttermilk, and 2 tablespoons of olive oil in a small bowl and stir together with a fork, mashing a little to break up the cheese.  Season with the lemon juice, salt, pepper, and chives.

When the potatoes have cooked for 20 minutes, season the chops with salt and pepper.  Put a large saute pan over medium heat, add the olive oil, and heat until it begins to smoke.  Add the veal and saute until golden brown on the outside and just barely pink inside, 3 to 4 minutes on each side.

To serve, put a chop on each of 4 plates.  Put the potatoes in a bowl and drizzle with the dressing.  Add the arugula and mint and toss.  Set one portion of the potatoes on top of each chop.  Dust with black pepper and serve with lemon wedges.

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