New York Steak, Angus Beef

[Guildedagain]

Barely 3 minutes a side, my idea of fast food.

St Helens Beef, so dang tender.

Might seem like a crime, but after a resting period, I'm going to cut it up and throw it in a broccoli stir fry, served with white Basmati rice.

If I serve it as a steak, she has to drown it in A1 and I just can't watch that ;[]

 

[fronobulax]

Might seem like a crime, but after a resting period, I'm going to cut it up and throw in a broccoli stir fry

Well the crime for me would be the broccoli. ;-)

 

[Guildedagain]

She grows it, lots of it, so we have to eat it, this is as good a way as any.

Broccoli & onion just harvested, peas that I just pulled off the plants, carrots I just pulled out of the ground, kale I just stripped off the plant, hot wax pepper I just pulled off the plant, Hakuri turnip thrown in at the end with the beef, and I add Gochujang.

The rice is Lundberg's Basmati, good stuff, 3:1 ratio, only 15 minutes cooking time, wait ten minutes and fluff.

I gotta call her in, she's picking raspberries.

 

[adorshki]

She grows it, lots of it, so we have to eat it, this is as good a way as any.

Broccoli & onion just harvested, peas that I just pulled off the plants, carrots I just pulled out of the ground, kale I just stripped off the plant, hot wax pepper I just pulled off the plant, Hakuri turnip thrown in at the end with the beef, and I add Gochujang.

The rice is Lundberg's Basmati, good stuff, 3:1 ratio, only 15 minutes cooking time, wait ten minutes and fluff.

I gotta call her in, she's picking raspberries.

Can I eat at your place tomorrow if I bring Chinese Eggplant? And Oyster and Chili Garlic sauce? And my wok?

 

[Guildedagain]

We've often talked about bringing out own vegies to a restaurant instead of the ones they use.

She was just in the South Bay area last weekend, visiting mother who's in her 90's, and they ordered Chef Chu's, which is a big deal, but she said last night's food was better.

Eggplant is next up on the menu. We get a lot of it.

Things are starting to go a little crazy in the garden/greenhouse, tomatoes are coming on pretty strong, we'll be canning tomato sauce or salsa pretty soon.

 

[crank]

Post us up some eggplant recipes. We have 6 plants. this year. 2 regular, 2 of those long Asian ones and 2 baby/patio eggplant plants.

 

[Guildedagain]

Pick them when they start to lose their shine, usually down on the butt first, regardless of size. When the the whole fruit goes matte, they've gone too far. If they go too long on the plant, they get seedy. Use a pair of hand pruners to cut them off the plant so you don't damage the plant or prick yourself with these barbs some get just below the stem.

Slice and salt for a while, said to help with any bitterness.

Cook quite thoroughly, in hot skillet, til very tender.

Roasted on the BBQ really brings out the flavor.

The Asian ones like Pintung Long are awesome for Asian stir fries, and the giant dark purple ones like Nadia are great for roasting for Baba, an eastern European eggplant dip, smoky flavor.

They just can't be undercooked.

In a stir fry, throw em in first with onions/ carrots so they get max cooking time, much longer than say snow peas.

 

[crank]

We've been growing eggplants for a couple years now.

We make a grilled eggplant parm served with zoodles.

Cut eggplants in half lengthwise and salt for around 15 minutes. Pat dry. Pour on a bit of olive oil. Frill face side down for 5 minutes. Flip and grill for another 5 minutes. Then flip them again and put them on a baking sheet. Smear sauce of your choice on top, then place slices of fresh mozzarella on top of that and then a bit of grated parmesan on top. Turn grill off and put baking sheet on grill, close grill cover, let sit for a minute or 2 until cheese is melted. Serve with zoodles, extra sauce and some fresh basil.

 

[richardp69]

Mine would need to be far more burnt than that.

 

[fronobulax]

We make a grilled eggplant parm served with zoodles.

zoodles - Zucchini noodles

Mist be my week for vocabulary lessons. Thanks.

 

[Westerly Wood]

We've been growing eggplants for a couple years now.

We make a grilled eggplant parm served with zoodles.

Cut eggplants in half lengthwise and salt for around 15 minutes. Pat dry. Pour on a bit of olive oil. Frill face side down for 5 minutes. Flip and grill for another 5 minutes. Then flip them again and put them on a baking sheet. Smear sauce of your choice on top, then place slices of fresh mozzarella on top of that and then a bit of grated parmesan on top. Turn grill off and put baking sheet on grill, close grill cover, let sit for a minute or 2 until cheese is melted. Serve with zoodles, extra sauce and some fresh basil.

I am the only one in my family who likes egglant. It's one of my fave veggies, next to mushrooms and jalepenos. Eggplant parm is the best.

 

[jp]

My wife and I love eggplant cooked the spicy Chinese way with garlic, chili pepper, light and dark soy, oyster sauce, Shaoxing wine, rice vinegar, green onion, cornstarch and a little sugar. Delish!

 

[crank]

I am the only one in my family who likes egglant. It's one of my fave veggies, next to mushrooms and jalepenos. Eggplant parm is the best.

I am somewhat of an eggplant parm aficionado. We have so many good and great Italian restaurants and Delis within a mile of our place and I believe I have had the eggplant parm from all of them!